The Role of Creativity in Entrepreneurship

This paper evaluates the contribution of creativity to entrepreneurship theory and practice in terms of building an holistic and transdisciplinary understanding of its impact. Acknowledgement is made of the subjectivist theory of entrepreneurship which embraces randomness, uncertainty and ambiguity but these factors should then be embedded in wider business and social contexts. The analysis is synthesised into a number of themes, from consideration of its definition, its link with personality and cognitive style, creativity as a process and the use of biography in uncovering data on creative entrepreneurial behaviour. Other relevant areas of discussion include creativity’s link with motivation, actualisation and innovation, as well as the interrogation of entrepreneurial artists as owner/managers. These factors are embedded in a critical evaluation of how creativity contributes to successful entrepreneurship practice. Modelling, measuring and testing entrepreneurial creativity are also considered and the paper includes detailed consideration of several models of creativity in entrepreneurship. Recommendations for future theory and practice are also made

The 42nd Symposium Chromatographic Methods of Investigating Organic Compounds : Book of abstracts

The 42nd Symposium Chromatographic Methods of Investigating Organic Compounds : Book of abstracts. June 4-7, 2019, Szczyrk, Polan

A positive policy? Corporate perspectives on redundancy and outplacement

The management of the job-loss situation is becoming of central importance to top management and human resource executives in the current climate of redundancy. The current nature of severance packages and the provision of outplacement may be interpreted as a move towards normative practices within the policy making of many UK organizations. Reports on the results of a recent survey of over 600 UK organizations. The survey covered organizational perspectives on redundancies and the use of outplacement in the event of redundancy. The results indicated a change in corporate values in the 1990s. There appeared to be a move towards normative practices in the management of redundancy and in particular in the use of outplacement as a moderator of the potentially detrimental impact of the redundancy situation

Issues in multivariate assessment of a large-scale behavioral program

Several social and research issues directly affected the development and implementation of multivariate assessment in a large community-based applied research program. Examples are drawn from experiences of the Preparation through Responsive Educational Programs Project for disruptive and skill deficient adolescents in suburban, rural, and urban junior high school settings, focusing on the assessment of academic and social skill development and long-term skill maintenance. The social context altered both project treatment and follow-up plans, requiring assessment of potentially unintended effects and decreasing consistency across sites. Future community acceptance of such programs may depend on the investigators' adaptation to diverse community pressures for program conduct and assessment and the measurement of phenomena that are not always directly observable

Effect of selected thermal processes on antioxidant properties of berry fruit homogenates

Celem pracy było określenie wpływu różnych technik ogrzewania oraz zamrażania, rozmrażania i zamrażalniczego przechowywania na właściwości przeciwutleniające homogenatów z owoców jagodowych. Materiał do badań stanowiły homogenaty owocowe: truskawkowy, z czarnej porzeczki, aroniowy i żurawinowy. Surowce poddano obróbce termicznej: ogrzewaniu (z zastosowaniem kuchenki gazowej, mikrofalowej i urządzenia wielofunkcyjnego Thermomix) i zamrażaniu. Zamrożone próbki przechowywano w temp. -24 ºC: 1) przez 3 dni – w celu określenia wpływu procesu zamrażania na właściwości przeciwutleniające homogenatów, 2) przez 90 dni – w celu określenia wpływu zamrażalniczego przechowywania na te właściwości. Przed badaniem próbki rozmrażano w powietrzu (temp. ok. 21 ºC) i w kuchence mikrofalowej. W surowcach oznaczono zawartość witaminy C, siłę redukującą i zdolność neutralizowania wolnych rodników. Najwięcej witaminy C zawierał homogenat z czarnej porzeczki (6,4 mg/g s. m.), a najwyższą zdolnością redukującą charakteryzował się homogenat truskawkowy (670,2 mg kwasu askorbinowego/g s. m.). Homogenaty aroniowe poddane obróbce termicznej były najefektywniejszym neutralizatorem wolnych rodników (EC50 = 1,52 g s. m./g DPPH•). Temperatura powyżej 95 ºC spowodowała największe straty witaminy C w homogenacie z czarnej porzeczki, przy czym były one mniejsze w wyniku ogrzewania mikrofalowego niż tradycyjnego. Ogrzewanie wpłynęło na wzrost właściwości redukujących i zdolności neutralizowania wolnych rodników, przy czym był on większy podczas podgrzewania metodą tradycyjną. W wyniku zamrażalniczego składowania nastąpiło zmniejszenie zawartości witaminy C i zdolności neutralizowania wolnych rodników (DPPH•). W przypadku siły redukującej wynik przechowywania zależał od surowca. W homogenatach z czarnej porzeczki i truskawki zaobserwowano zmniejszenie siły redukującej, a w żurawinowych i aroniowych - jej wzrost.The objective of the research study was to determine the effect of various heating and freezing techniques, as well as of the defrosting and frozen storage on the antioxidant properties of berry fruit homogenates. The experimental material consisted of strawberry, blackcurrant, cranberry, and chokeberry homogenates. The raw material was thermally treated, i.e. it was heated (using a gas stove, a microwave oven, and a Thermomix multifunction device) and frozen. The frozen samples were stored at a temperature of -24 ºC: 1) for 3 days, to determine the effect of freezing process on the antioxidant properties of homogenates; 2) for 90 days to determine the effect of frozen storage on those properties. Prior to the analysis, the samples were defrosted in air (at a temperature of approx. 21 ºC) and in a microwave oven. In the raw material, there were assayed: content of vitamin C, reducing power, and ability to scavenge free radicals. The blackcurrant homogenate contained the highest amount of vitamin C (6.4 mg/g of dry matter), whereas the strawberry homogenate was characterized by the highest reducing capability (670.2 mg of ascorbic acid/g of dry matter). The thermally treated chokeberry homogenates were the most effective scavengers of free radicals (EC50 = 1.52 g of dry matter/g of DPPH). A temperature above 950C caused the highest losses in vitamin C in the blackcurrant homogenates; those losses were lower in the microwave-heated homogenates than in the conventionally heated ones. The heating caused the reducing properties and free radical-scavenging activity to increase; the increase was higher when heating by a traditional method. The frozen storage caused the content of vitamin C and the scavenging capability of free radicals to decrease. As for the reducing power, the effect of storage depended on the raw material. A decrease was reported in the reducing power of the blackcurrant and strawberry homogenates, while the reducing power of cranberry and chokeberry homogenates increased