this study is a try to explore effects of buyer impulsivity and in-store environment factors on impulse buying in chain stores. path analyses technique was used for analyzing the model and structural equation model and t-value test for evaluating hypothesis. statistical society of this study is consumers of chain stores in tehran. by cochran method 384 people were selected as a sample.450 quest...

Group buying involves cooperation and competition among multiple retailers, strategic inventory can affect this relationship. To investigate the interaction between them, we consider a two-tier distribution channel consisting of one supplier two competing retailers who hold inventory, explore effect on operational decisions profits all members supply chain. In research, make major contribution ...

barbari is a common iranian flat bread that has a short shelf life. the effect of low density polyethylene/clay nanocomposite film was investigated for the package and shelf life of the flat bread when stored at different temperatures and relative humilities with different percentages of nanoparticles. nanoclay concentrations of 2% and 6% were used for the nanocomposite and pure polyethylene wa...

The desire to consume breads, pastries, cakes, and pizza can at times seem overpowering, and indeed, some studies have compared sugar cravings with the need to consume addictive drugs. In one study, animals with repeated, intermittent access to a sugar solution developed behaviors and brain changes similar to the effects of some drugs of abuse. This study served as the first animal model of foo...

simple and corresponding impacts of adding acidic improvers (lactic acid , acetic acid and citric acid ) on bread staling has been researched twice in 3 levels( 0%, 0.25 % and 0.5 %) by factorial experimental method .there was an orthogonal comparison between the two treatments (acidified treatments and sourdough groups) in the second stage. the effect of lactic acid on bread staling was signif...

A new thermostable α-amylase from Rhizopus oryzae FSIS4 was purified for first time and recovered in a single step using a three-phase partitioning (TPP) system. The fungal α-amylase, at a concentration of 1.936 U per kg of flour, was used in bread-making and compared to the commercial enzyme. The results showed a significant effect of the recovered α-amylase in the prepared bread and allowed u...

The biological values of the proteins of pea meal, rye bread (baked from 70 % rye flour by the Municipal Bakeries in Warsaw), of two mixtures of wheat rolls and pea meal and of two mixtures of rye bread and pea meal have been determined by the method of Osborne et al. [1919]. The bread was dried at 350 and the dry product ground in a mill. The peas were boiled, dried and ground. The following m...

introduction: bread stales and unfortunately it is a certainty and causes significant product waste all over the world.staling results in loss of important sensory parameters of bread, like flavor and texture, and it is a consequence of a group of several physical–chemical changes occurring during bread storage that lead mainly to an increase of crumb firmness and loss of freshness (gray and be...

Among the various online shopping business models, one that specifically attracts the attention of Internet users is “online group buying. which is characterized by group negotiation benefits and online word-of-mouth effects. Extant online group buying research has examined topics covering pricing mechanisms, pricing models, sales performance, and online users’ motivation to participation. Wher...

Among the various online shopping business models, one that specifically attracts the attention of Internet users is “online group buying. which is characterized by group negotiation benefits and online word-of-mouth effects. Extant online group buying research has examined topics covering pricing mechanisms, pricing models, sales performance, and online users’ motivation to participation. Wher...