Service inovation

Poduzetnici neprestano trebaju tražiti nove izvore inovacije, promjene i njihove uzroke koji ukazuju na povoljne prilike za uspješnu inovaciju. Inovativnost je jedan od ključnih faktora konkurentnosti. Stvarajući inovacije, poduzeće istiskuje slabije i manje inovativne konkurente s tržišta, proširujući granice proizvodnje. U ovom završnom radu objašnjene su inovacije kao usluge, odnosno definiran je pojam i vrste inovacija. Potom su navedeni razlozi zašto je potrebno inovirati u poduzeću, odnosno koja je važnost inovacija. Većina rada se odnosi na e-usluge te je time objašnjeno i digitalno društvo te su pobrojane i objašnjene e-usluge u Republici Hrvatskoj. U radu je naglasak stavljen na e-usluge vezane uz odgoj i obrazovanje iz razloga što je cilj rada bio prikazati inovaciju u poduzeću. Za potrebe ovog rada, prikazana je inovacija u školstvu. Ključne riječi: inovacija, inovativnost, usluge, e-uslug

Rechtliche Beurteilung des Imitationsmarketing, ausgehend von OGH 18.10.2011, 17 Ob 26/11i ecolex 2012, 151.

In dieser Diplomarbeit wird der Tatbestand des Imitationsmarketing, welcher aufgrund der RL-UGP im nationalen Recht in § 2 Abs 3 Z 1 UWG umgesetzt wurde, näher betrachtet und anschließend einer rechtlichen Beurteilung unterzogen. Das interessante an dem gegenständlichen Urteil ist, dass der OGH nunmehr seit der Einführung das Vorliegen von Verkehrsgeltung als Tatbestandsmerkmal ansieht. Diese richtungsweisende Änderung war deshalb so interessant, da allein in der RL-UGP die Verkehrsgeltung nicht als Tatbestandsmerkmal niedergeschrieben ist. Ebenso werden die Rechtsfolgen des Imitationsmarketing erläutert und es folgt ein Rechtsvergleich zwischen Österreich und Deutschland, da Deutschland die RL-UGP ebenso ins nationale Recht umgesetzt hat.eingereicht von Katharina PribekUniversität Linz, Diplomarbeit, 2017(VLID)230412

Service inovation

Poduzetnici neprestano trebaju tražiti nove izvore inovacije, promjene i njihove uzroke koji ukazuju na povoljne prilike za uspješnu inovaciju. Inovativnost je jedan od ključnih faktora konkurentnosti. Stvarajući inovacije, poduzeće istiskuje slabije i manje inovativne konkurente s tržišta, proširujući granice proizvodnje. U ovom završnom radu objašnjene su inovacije kao usluge, odnosno definiran je pojam i vrste inovacija. Potom su navedeni razlozi zašto je potrebno inovirati u poduzeću, odnosno koja je važnost inovacija. Većina rada se odnosi na e-usluge te je time objašnjeno i digitalno društvo te su pobrojane i objašnjene e-usluge u Republici Hrvatskoj. U radu je naglasak stavljen na e-usluge vezane uz odgoj i obrazovanje iz razloga što je cilj rada bio prikazati inovaciju u poduzeću. Za potrebe ovog rada, prikazana je inovacija u školstvu. Ključne riječi: inovacija, inovativnost, usluge, e-uslug

Effects of Electrospun Potato Protein–Maltodextrin Mixtures and Thermal Glycation on Trypsin Inhibitor Activity

Fibers of potato protein and polysaccharides were obtained by needleless electrospinning. Mixtures of maltodextrin DE2 (dextrose equivalent) (0.8 g/mL), DE21 (0.1 g/mL), and different concentrations of potato protein (0.05, 0.1, 0.15, and 0.2 g/mL) were used for fiber production. Glycation was performed via the Maillard reaction after thermal treatment (0/6/12/24/48 h, 65 °C, 75% relative humidity). The effects of electrospinning and heating on trypsin inhibitor activity (IA) were studied. The results of the IA assay showed that electrospinning and glycation caused significant differences in IA among blends, heating times, and the interaction of blend and heating time (p < 0.001). The higher the protein content in the fibers, the higher the IA. The lowest IA was found in the mixture with the lowest protein content after 48 h. In other blends, the minimum IAs were found between 6 and 12 h of heating. The determination of the free lysine groups showed a nonsignificant decrease after heating. However, higher free lysine groups per protein (6.3–9.5 g/100 g) were found in unheated fibers than in the potato protein isolate (6.0 ± 0.5 g/100 g). The amide I and amide II regions, detected by the Fourier transform infrared spectra, showed only a slight shift after heating

Influence of the Protein Content on Fiber Morphology and Heat Treatment of Electrospun Potato Protein–Maltodextrin Fibers

The production of ultrafine fibers of proteins and polysaccharides by needleless electrospinning can be performed prior to a thermal treatment to form glycoconjugates via the first stage of the Maillard reaction. The aim was to produce potato protein–maltodextrin conjugates with a varying protein content of 0.05, 0.1, 0.15, and 0.2 g/mL by needleless electrospinning and subsequent thermal treatment (0, 6, 12, 24, and 48 h at 65 °C and 75% relative humidity). The concentrations of the maltodextrins, with a dextrose equivalent of 2 and 21, were kept constant at 0.8 and 0.1 g/mL. The highest fiber production rate was achieved with a protein content of 0.1 g/mL (5.8 ± 0.4 g/h). With increasing protein content, the production rate decreased to 2.8 ± 0.5 g/h. The fibers obtained from the spinning solution containing 0.2 g/mL protein showed the largest average diameter (4.0 ± 1.5 µm) and the broadest fiber diameter distribution. The protein content of the fibers was close to that of the corresponding spinning solution. The browning index after 48 h of heating increased for all samples (9.7–14.7) compared to the unheated samples (1.1–3.3). The results indicate that the protein content has an impact on the yield, the fiber diameter, and the morphology of the fibers.ISSN:2076-341

Study on the viruses of Petunia in Hungary

Virus susceptibility of 11 varieties of vegetatively propagated petunia against 2 virus strains (TMV-C/U1 and PVYNTN) were examined. Neither resistant nor tolerant varieties of petunia were found. The virus infection of the Petunia genus was examined in Hungary. The most common pathogens were the Tobacco mosaic tobamovirus (TMV) and the Tomato mosaic tobamovirus (ToMV), but the samples also contained Alfalfa mosaic alfamovirus (AMV), Cucumber mosaic ClIC11171014171S (CMV) and Potato Y potyvirus (PVY). Potato X potexvirus (PVX) was isolated in the varieties of trailing petunia for the first time

Study on the viruses of Petunia in Hungary

Virus susceptibility of 11 varieties of vegetatively propagated petunia against 2 virus strains (TMV-C/U1 and PVYNTN) were examined. Neither resistant nor tolerant varieties of petunia were found. The virus infection of the Petunia genus was examined in Hungary. The most common pathogens were the Tobacco mosaic tobamovirus (TMV) and the Tomato mosaic tobamovirus (ToMV), but the samples also contained Alfalfa mosaic alfamovirus (AMV), Cucumber mosaic ClIC11171014171S (CMV) and Potato Y potyvirus (PVY). Potato X potexvirus (PVX) was isolated in the varieties of trailing petunia for the first time