Comunicación Integrada de Marketing : La Influencia del Marketing directo en los canales de comercialización y su relación con las ventas personales

Ese documento fue elaborado con la finalidad de ser una herramienta útil para los estudiantes de la carrera de mercadotecnia debido al grado de interés y relación que tiene el tema con el perfil de la carrera, el tema general de la investigación es comunicación integrada de marketing; esa es la que hace posible las relaciones de mercado y el sub tema la influencia del marketing directo en los canales de comercialización y su relación con las ventas personales esto vendría hacer las conexión directa que tiene la empresa con los consumidores. En el desarrollo del documento se detalla meticulosamente todos y cada uno de los conceptos básicos y de buena fuente que abracan estos temas, como los son marketing directo, canales de comercialización y las venas personales. El objetivo general de la investigación es analizar la influencia del marketing directo en los canales de comercialización a través de un estudio documental y su relación con las ventas personales para la toma de decisiones. La información de estos temas fue recopilada de libros de marketing de autores muy recocidos y de internet en páginas con información muy confiable. Los objetivos planteados en este documento se cumplieron puesto que se pudo ratificar que este tema es de mucha importancia para los estudiantes de la carrera de mercadotecnia y futuros gerentes de marketing debido que ayuda a la toma de decisiones

Food Grade Nanofiber of Polylactic Acid by Electrospinning: Physicochemical Characterization of Solutions and Parameters of the Technique

14 pages, 12 figures, 2 tablesNowadays, one-third of the world’s food production is wasted, so food industry has focused on the design of new technologies that contribute to preserving food quality and safety, focusing on environmentally friendly packaging. Polylactic acid (PLA) is a polymer which is biocompatible and biodegradable, of low cost, and generally recognized as safe (GRAS) by FDA; on the other hand, nanofibers obtained by electrospinning have the potential food industry application, for protection and release of bioactive compounds, producing active and intelligent packaging and increasing and monitoring food quality. The main objective of this work was to obtain food grade nanofibers (FGNs) of PLA (FGN-PLA) by electrospinning, for which different food grade solutions (FGSs) of PLA (FGS-PLA) concentrations with food grade solvent acetone (FGSA) were made and characterized via viscosity, density, conductivity, surface tension measurements, and rheological properties, and to correlate its effect on the FGN-PLA production by electrospinning as well as the effect of technique process parameters (distance from needle to collector plate and flow rate) on fiber characteristics was investigated. Morphological and dimensional characteristics of fibers were analyzed by SEM; increasing the FGS concentration as from 10% (w/v), beaded free and uniform nanofibers were produced. Also, average diameters increasing at higher polymer concentrations and flow rates. Rheological analysis indicates a Newtonian behavior, and the 10% (w/v) FGS shows stability for electrospinning process. In this paper, we report a detailed investigation of how electrospinning parameters interplay and affect FGN morphology and diameter that can be utilized for future research in food industry, for protection and release of bioactive compounds, as well as to maintain and monitor the food quality, as smart packaging systemsThe authors greatly appreciate the economic support of Council, National Humanities Science and Technologies CONACYT through Basic Science Project 285445 and also that of the University of Sonora. Dalila Fernanda Canizales Rodríguez is grateful to CONACYT for the scholarshipPeer reviewe

Microparticles from Wheat-Gluten Proteins Soluble in Ethanol by Nanoprecipitation: Preparation, Characterization, and Their Study as a Prolonged-Release Fertilizer

At present, the development of natural polymeric microparticles is carried out to obtain release systems. Prolonged-release systems are a potential solution to avoid nitrogen (N) losses in agricultural fields. The aim of this study was to develop microspheres from wheat-gluten proteins soluble in ethanol 70% (v/v), to ascertain their characterization, and to study their potential application in agricultural fields. Soluble-protein extraction was performed with 1600 mL of ethanol 70% (v/v). Likewise, ethanolic solutions with protein concentrations of 0.5%, 1%, and 2% (w/v) are classified as non-Newtonian fluids with pseudoplastic behavior. Using the nanoprecipitation method, it was possible to develop urea-loaded microspheres with a diameter ranging from 900 nm–1.7 μm. The Fourier transform infrared spectroscopy (FTIR) test exhibited interaction through hydrogen bonds between carbonyls and amino groups from the urea and proteins. Also, the thermogravimetric analysis (TGA) test demonstrated thermal stability at 130°C. The release experiment showed that the microspheres achieved equilibrium when 88% of the urea was released. Finally, according to the empirical model of Ritger and Peppas, urea release is carried out through Fickian diffusion. We conclude that the microspheres could be applied in the fields and with this improve agricultural practices. Also, they could reduce the potential environmental pollution and developing a sustainable agriculture

Edible films and coatings as carriers of nano and microencapsulated ingredients

Edible films and coatings can provide a protective barrier against physical and mechanical damage, as well as create a controlled atmosphere, by acting as a semi-permeable barrier for gases, vapor and water. These films and coatings also offer the possibility of incorporating different functional ingredients. Nevertheless, the incorporation of these functional compounds is not always easy and new technologies are needed for successful incorporation. One of the possibilities is the use of micro and nanoencapsulation technologies that could help adding the functional compounds by improving their stability and dispersibility, and at the same time decrease the adverse effects that they can have in the films and coatings' properties. This chapter aims to provide a comprehensive review of the use of edible films and coatings for the incorporation of functional ingredients for food applications.Ana Guimarães received support through grant SFRH/BD/103245/2014 from the Portuguese Foundation for Science and Technology (FCT). This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2019 unit and BioTecNorte operation Ana Guimarães received support through grant SFRH/BD/103245/2014 from the Portuguese Foundation for Science and Technology (FCT). This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2019 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020—Programa Operacional Regional do Norte. This work was, also, funded by the projects: “CVMar+i: Industrial innovation through specific collaborations between companies and research centers in the context of marine biotech nological valorization” (INTERREG V-A España—Portugal—POCTEP 2014–2020, Ref. 0302_CVMAR_I_1_P), “MobFood—Mobilizing scientific and technological knowledge in response to the challenges of the agri-food market” (POCI-01-0247-FEDER-024524), by “MobFood” Consortium, and financed by European Regional Development Fund (ERDF), through the Incentive System to Research and Technological Development, within the Portugal2020 Competitiveness and Internationalization Operational Program.info:eu-repo/semantics/publishedVersio