Cold Chain Synergy of Chain Restaurant

With the economic development and social progress, the modern catering industry represented by chain operation is gradually moving towards industrialization, chain operation, and modernization. The chain restaurant industry relies more on professional and efficient cold chain supply chain design and services. The cold chain supply chain system includes a distribution center based on the central kitchen, specialized third-party logistics based on its own or outsourced cold chain logistics, and food taste quality research and development represented by new technologies

Upstream R&D Competition and Cooperation in a Two-Tier Supply Chain

This paper derives a two-tier supply chain model with many firms in each tier. The upstream firms engage in cost-reducing R&D activities. Under the case of R&D competition, the paper discusses how the changes in R&D spillover, R&D efficiency and the numbers of the manufacturers and the suppliers affect the R&D expenditures, the quantities and the profits. Then, R&D cooperation is considered. And what effects arise with the changes in the R&D spillover and the degree of cooperation are studied

Application of Ultra-high Pressure Processing Technology

High pressure processing is an innovation for the traditional food processing and preservation method. Since the method of ultra-high pressure processing (HPP) exerts a very little influence on the covalent bond of food, its influence on the nutrition, taste, and texture of food is minimized. However, HPP food is perishable in long distance transportation and sales process. Since food freshness directly affects the final demand in market, how to use the appropriate strategy to manage commodity stocks effectively during the long time and distance in food transportation and match the supply and demand of HPP food to improve the competitiveness of companies are the challenges faced by HPP food companies in upstream and downstream supply chain. This paper describes of the different features of HPP foods compared to that of traditional processed foods, and analyzes the collaboration of HPP foods supply chain members

N,N′-Bis(6-methyl-2-pyrid­yl)oxamide

In the crystal structure of the title compound, C14H14N4O2, the mol­ecules are almost planar (mean deviation 0.028 Å) and a weak intra­molecular N—H⋯O hydrogen bond between the H atom bound to an oxamide N atom and a carbonyl O atom is found. The asymmetric unit consits of one half-mol­ecule which is located on a centre of inversion

How tyramine β-hydroxylase controls the production of octopamine, modulating the mobility of beetles

Biogenic amines perform many kinds of important physiological functions in the central nervous system (CNS) of insects, acting as neuromodulators, neurotransmitters, and neurohormones. The five most abundant types of biogenic amines in invertebrates are dopamine, histamine, serotonin, tyramine, and octopamine (OA). However, in beetles, an important group of model and pest insects, the role of tyramine beta-hydroxylase (T beta H) in the OA biosynthesis pathway and the regulation of behavior remains unknown so far. We therefore investigated the molecular characterization and spatiotemporal expression profiles of T beta H in red flour beetles (Triboliun castaneum). Most importantly, we detected the production of OA and measured the crawling speed of beetles after dsTcT beta H injection. We concluded that TcT beta H controls the biosynthesis amount of OA in the CNS, and this in turn modulates the mobility of the beetles. Our new results provided basic information about the key genes in the OA biosynthesis pathway of the beetles, and expanded our knowledge on the physiological functions of OA in insects