Family Business Professionalization: An Explanatory Research Abstract

The study is dedicated to family entrepreneurship research with a clear focus on family business professionalization. There is a consensus in family business research and practice that professionalization is one of the most complex topics facing family firms. Despite its importance, it is one of the areas that has been the least investigated by researchers. Based on an extensive literature review, a detailed interview plan was developed and has been perfected. This interview plan will be used to collect our data through comprehensive interviews with a sample group consisting of executives from ten family businesses that are in their second or third generation of ownership. The collection of their experiences on professionalization within their own companies and their unique observations will be used to create a paper highlighting the benefits and challenges of professionalization within family firms

Studies on the physical changes of vegetables subjected to drying

Vegetables are of significant importance in human nutrition, containing beneficial micro and macro elements for the daily diet. Vegetables are important sources of vitamins, proteins, carbohydrates and mineral salts. However, due to their seasonal growth and short shelf life, they can be consumed at certain times of the year, depending on their nature. For this reason, the vegetable sector requires additional knowledge to manage the quantities obtained seasonally, throughout the year. Although these efforts are made, large quantities of vegetables are wasted annually, which lead, on the one hand, to large losses for processors and, on the other hand, to the waste of food beneficial to the human body. In order to reduce the amounts lost annually, storage and preservation methods are studied and developed, in order to extend the shelf life, aiming to preserve the benefits of the vegetables. One of these conservation methods is drying, this has been practiced since ancient times, using the sun as a heat source. Over time, modern drying techniques have been developed in such a way as to obtain a product of high quality, to be microbiologically stable, to have the appearance and properties as close as possible to the fresh product and to have production costs as low as possible. Drying is the operation that not only extends the shelf life considerably, but also reduces transport prices for dried vegetables, as they reduce their volume by 52-80%. Although the dehydration of vegetables has a number of benefits, for its realization it is important to take into account a lot of factors, because not observing them favors the loss of micro and macro elements in the product and can lead to the destruction of their appearance

Quantitative determination by atomic absorption spectrometry for macro elements of mineral waters from Romania

In this paper there are presented the results of studies performed on characteristics of some existent mineral waters, in three different regions of Romania (West Region, Centre Region and North Region). Regarding this aim, the quantitative chemical analysis of macro elements: sodium (Na), potassium (K), calcium (Ca) and magnesium (Mg) was performed, using a flame atomic absorption spectrometer VARIAN Spectr AA 110 type. In this case, the flame emission and absorption method was used. As a conclusion, for sodium the maximum value recorded in mineral waters from the three regions taken into discussion, was obtained in sample A1 (294 mg/L) in the west region, for potassium the maximum reached was 47.4 mg/L in sample B3 in the north region, for calcium the maximum value was recorded as 330 mg/L in sample A3 from north region, and magnesium recorded the maximum value of 76 mg/L in sample B3 for north region. All samples studied, are within normal limits established by law

Quantitative determination by atomic absorption spectrometry for macro elements of mineral waters from Romania

The aim of this paper is to present the results of studies for some microelements from mineral water. Mineral water was collected from three different regions of Romania (West Region, Centre Region and North Region). The microelements: lead (Pb), nickel (Ni), manganium (Mn), iron (Fe), cooper (Cu), chromium (Cr), and cadmium (Cd) were analyzed by atomic adsorption spectrometry determination, using the graphite tubular electrothermic owen method VARIAN GTA 110. As a conclusion, the lead (Pb) maximum value recorded for the west region waters was in sample A1 (18.6 µg/L), the nickel (Ni) exhibits maximum value in center region, in sample C2 (54.15 µg/L), the manganium (Mn) reaches the maximum in the west region in sample A1 (360 µg/L), the iron (Fe) exhibits maximum value in sample B3 (6.25 µg/L) from north region, and for the cadmium (Cd), the maximum value was reached in sample A1 (8.18 µg/L) from the west region. When comparing the allowable limits for heavy metals, (ORDER NO. 975 OF 16 DECEMBER 1998 ON THE APPROVAL RULES OF THE SANITARY HYGIENIC FOOD) were not observed exceedances of microelements concentrations studied

Unravelling networks in local public health policymaking in three European countries:a systems analysis

Background: Facilitating and enhancing interaction between stakeholders involved in the policymaking process to stimulate collaboration and use of evidence, is important to foster the development of effective Health Enhancing Physical Activity (HEPA) policies. Performing an analysis of real-world policymaking processes will help reveal the complexity of a network of stakeholders. Therefore, the main objectives were to unravel the stakeholder network in the policy process by conducting three systems analyses, and to increase insight into the similarities and differences in the policy processes of these European country cases.Methods: A systems analysis of the local HEPA policymaking process was performed in three European countries involved in the 'REsearch into POlicy to enhance Physical Activity' (REPOPA) project, resulting in three schematic models showing the main stakeholders and their relationships. The models were used to compare the systems, focusing on implications with respect to collaboration and use of evidence in local HEPA policymaking. Policy documents and relevant webpages were examined and main stakeholders were interviewed.Results: The systems analysis in each country identified the main stakeholders involved and their position and relations in the policymaking process. The Netherlands and Denmark were the most similar and both differed most from Romania, especially at the level of accountability of the local public authorities for local HEPA policymaking. The categories of driving forces underlying the relations between stakeholders were formal relations, informal interaction and knowledge exchange.Conclusions: A systems analysis providing detailed descriptions of positions and relations in the stakeholder network in local level HEPA policymaking is rather unique in this area. The analyses are useful when a need arises for increased interaction, collaboration and use of knowledge between stakeholders in the local HEPA network, as they provide an overview of the stakeholders involved and their mutual relations. This information can be an important starting point to enhance the uptake of evidence and build more effective public health policies

Quantitative determination by atomic absorption spectrometry for macro elements of mineral waters from Romania

The aim of this paper is to present the results of studies for some microelements from mineral water. Mineral water was collected from three different regions of Romania (West Region, Centre Region and North Region). The microelements: lead (Pb), nickel (Ni), manganium (Mn), iron (Fe), cooper (Cu), chromium (Cr), and cadmium (Cd) were analyzed by atomic adsorption spectrometry determination, using the graphite tubular electrothermic owen method VARIAN GTA 110. As a conclusion, the lead (Pb) maximum value recorded for the west region waters was in sample A1 (18.6 µg/L), the nickel (Ni) exhibits maximum value in center region, in sample C2 (54.15 µg/L), the manganium (Mn) reaches the maximum in the west region in sample A1 (360 µg/L), the iron (Fe) exhibits maximum value in sample B3 (6.25 µg/L) from north region, and for the cadmium (Cd), the maximum value was reached in sample A1 (8.18 µg/L) from the west region. When comparing the allowable limits for heavy metals, (ORDER NO. 975 OF 16 DECEMBER 1998 ON THE APPROVAL RULES OF THE SANITARY HYGIENIC FOOD) were not observed exceedances of microelements concentrations studied

Quantitative determination by atomic absorption spectrometry for macro elements of mineral waters from Romania

In this paper there are presented the results of studies performed on characteristics of some existent mineral waters, in three different regions of Romania (West Region, Centre Region and North Region). Regarding this aim, the quantitative chemical analysis of macro elements: sodium (Na), potassium (K), calcium (Ca) and magnesium (Mg) was performed, using a flame atomic absorption spectrometer VARIAN Spectr AA 110 type. In this case, the flame emission and absorption method was used. As a conclusion, for sodium the maximum value recorded in mineral waters from the three regions taken into discussion, was obtained in sample A1 (294 mg/L) in the west region, for potassium the maximum reached was 47.4 mg/L in sample B3 in the north region, for calcium the maximum value was recorded as 330 mg/L in sample A3 from north region, and magnesium recorded the maximum value of 76 mg/L in sample B3 for north region. All samples studied, are within normal limits established by law

The importance of traceability in the beer brewing process within the brewing microproduction workshop

Transparency in identifying the origin of food is a necessity. After a number of recalls and incidents related to food insecurity around the world, consumer awareness of food security issues has increased. In this scenario, food traceability appears as an important tool. The importance of the present paper derives from the approach to a highly current research area, namely the guarantee of food safety, food quality and the continuous concern of alcoholic beverage producers to obtain safe and healthy products. The main objectives and activities consist of: (1) making an exhaustive documentation of the national and international legislation (especially that of the EU) related to the topic addressed; (2) establishing the manufacturing recipe, the raw and auxiliary materials and the optimal technological parameters for beer manufacturing, the development of manufacturing technological norms for the companies in the field (internal quality standards); (3) planning and tracking the production process; (4) physico-chemical characterization of the raw and auxiliary materials that enter the manufacturing process of the analyzed products. This analysis can be useful for the creation and development of new guidelines to improve the production process of beer, aiming at a higher degree of satisfaction of breweries and increasing the degree of safety of foods in the brewery chain

Research regarding the influence of the flour sort on the textural, physico-chemical and sensory parameters of sourdough bakery products

The structural, physico-chemical properties and sensory characteristics of sourdough bakery products represent important quality indicators that may be modified adue to changes in the process and parameters for products obtaining. The main role of sourdough used in the process of bakery products obtaining, consists on the fermentation process achievement, through the metabolism of sugars by the enzymatic action of sourdough and the release of CO2, alcohols and other secondary products. Natural sourdough differs mainly from compressed yeast in that the fermentation process in natural sourdough involves a slow process, called lactic fermentation, described as an anaerobic process in which organic substances are transformed into lactic acid by the action of microorganisms, whereas compressed yeast enriched with yeasts of the Saccharomyces cerevisiae genus, involves a rapid process of alcoholic fermentation. The main purpose of the present research was to identify the influence of the flour sort on the quality of natural sourdough and on the textural, physico -chemical and sensory properties of the sourdough bakery products. Thus, two type of natural sourdough were obtained, respectively m1 – with superior flour (000 type) and m2 – with white flour (650 type) + wholemeal-flour (1350 type). The two types of sourdough were integrated into the recipes for the five experimental variants of bakery products, as follows: m1650; m1650,000; m1000, m1650,1350; m1000,1350; m2650; m2650,000; m2000, m2650,1350 and m2000,1350. The results of the research in terms of sensory evaluation are revealed that the variant m1650,000 was the most appreciated for most characteristics