Co-evolution, opportunity seeking and institutional change: Entrepreneurship and the Indian telecommunications industry 1923-2009

"This is an Author's Original Manuscript of an article submitted for consideration in Business History [copyright Taylor & Francis]; Business History is available online at http://www.tandfonline.com/." 10.1080/00076791.2012.687538In this paper, we demonstrate the importance for entrepreneurship of historical contexts and processes, and the co-evolution of institutions, practices, discourses and cultural norms. Drawing on discourse and institutional theories, we develop a model of the entrepreneurial field, and apply this in analysing the rise to global prominence of the Indian telecommunications industry. We draw on entrepreneurial life histories to show how various discourses and discursive processes ultimately worked to generate change and the creation of new business opportunities. We propose that entrepreneurship involves more than individual acts of business creation, but also implies collective endeavours to shape the future direction of the entrepreneurial field

Introductory Lecture on Reacting Flows

Kapila, A.K.. (1986). Introductory Lecture on Reacting Flows. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/4485

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Not AvailableThe aim of the present study was to evaluate the biofunctional properties of fermented whey protein hydrolysates. Fermentation parameters were optimized according to the peptides production, antioxidative and ACE-inhibitory activity. Biofunctional properties viz. antioxidative, antihypertensive (ACE-inhibition) and immunomodulatory have been ana-lysed by fermenting whey and whey supplemented with whey protein concentrate (WPC) with Lactobacillus helveticus (1%, 37ºC/48 h). In order to confirm immunomodulatory potential (anti-allergic activity) of fermented whey hydrolysates an in-vivo study using mice as an animal model was carried out. It was observed that fermented whey protein hydrolysate showed good antioxidative, ACE-inhibitory and immunomodulatory activity under in vitro conditions. Feeding of ferment-ed whey products resulted in significant decrease of total IgE and ovalbumin-specific IgE levels in allergy induced mice by shifting the production to higher IL-2 and lower IL-4 levels. Thus fermented whey hydrolysates were able to control the ovalbumin induced allergy in mice.Not Availabl

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Not AvailableSix strains of lactobacilli belonging to three species (Lactobacillus casei, Lactobacillus acidophilus and Lactobacillus helveticus) were evaluated for probiotic attributes viz. acid tolerance, bile tolerance and cell surface hydrophobicity. All the six strains exhibited probiotic attributes with considerable degree of variation. Three Lactobacillus strains selected on the basis of probiotic attributes were used for preparing three different fermented milks. In order to evaluate the effect of feeding these probiotic fermented milks on macrophage cell function, an in-vivo trial was conducted in mice for a period of 2, 5 and 8 days. The control group of mice was fed with skim milk. The phagocytic activity of macrophages increased significantly (P < 0.05) on feeding fermented milk prepared using L. acidophilus, L. casei and L. helveticus as compared to milk group (control) on 2nd, 5th and 8th day of feeding, respectively. Likewise, the release of β-glucuronidase and β-galactosidase from peritoneal macrophages increased significantly (P < 0.05) on 2nd, 5th and 8th day of feeding as compared to their respective control group (milk). The results thus depict that feeding of probiotic fermented milk enhances phagocytic activity of the macrophages.Not Availabl

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Not AvailableBeta-casein A1 variant of milk protein has been found to be a source of β-casomorphins and is correlated with the eti ology of various human disorders like diabetes, ischemic heart disease and sudden infant death syndrome. Therefore, from the applied perception, it is a prerequisite to screen animals for A1 and A2 like genetic variants of β-casein. DNA fragments containing A1/A2 polymorphic region were amplified and genotyped using the PCR-ACRS (Amplification Created Restriction Site). Indian crossbred, Karan Fries, showed an allelic frequency of A1- 0.208 and A2- 0.792 with genotypic frequency of A1A1-0.125, A1A2- 0.166 and A2A2- 0.709. The allelic frequency of A1 and A2 in Karan Swiss was found to be 0.107 and 0.893, respectively, with genotypic frequency of A1A1- 0.0, A1A2- 0.214 and A2A2- 0.786. These two cattle population were developed under a crossbreeding program with exotic breeds (Holstein Friesian and Brown Swiss) which may serve as carriers of the A1 allele because the indigenous cattle breeds (Sahiwal and Tharparkar) have no A1 variantNot Availabl

The perspective of surgical residents on current and future training in light of the COVID-19 pandemic

SCOPUS: le.jDecretOANoAutActifinfo:eu-repo/semantics/publishe