This tutorial provides hands-on knowledge and skills to perform real-time product innovation planning. As the starting point, current deficits in the product innovation planning process are analyzed. Subsequently, different strategies to overcome the current deficits are studied. The proposed process is accompanied by tool support combining optimized release planning strategies offered by Relea...

This article describes and assesses a course design that uses peer mentors to facilitate a collaborative, hands-on learning experience in an introductory marketing course. Results demonstrate that peer mentoring increased contentmastery and had a positive effect on students’ perceptions of the learning experience. Peer marketing mentors, along with the faculty team, achieved success in providin...

Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7% of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and ferm...

[Purpose] The purpose of this study was to provide information to help maintain correct posture by identifying gait changes caused by the habits and methods of carrying bags. [Method] The subjects were 34 healthy right-handed women. Among them, 18 subjects had the habit of carrying bags on their right side, and 16 subjects had the habit of carrying bags on their left side. The subjects were ins...

Refining food recipes with orange-fleshed sweet potato (OFSP) has the potential to improve dietary intake of vitamin A. The objectives of this study were to utilize OFSP in the development of two composite bread types and to assess their contribution to dietary intake of vitamin A using the dietary reference intake of lactating mothers. Two composite OFSP-wheat flour bread recipes-vita butter b...

We describe a unique shape based segmentation and color distribution analysis approach that can be used in a machine vision based cash register system for commodity pricing of hand made breads. Systematic sorting and classification of bread samples according to their shapes, sizes, textures and surface color distribution is explored.

Title:Effects of whole grain rye crisp bread for breakfast on appetite and energy intake in a subsequent meal: two randomized controlled trails with different amounts of test foods and breakfast energy content Authors: Tina Forsberg ([email protected]) Per Åman ([email protected]) Rikard Landberg ([email protected]) Please find attached the revised version of our paper entitled " Effects ...