The benefits of collaborative purchasing are many, yet in the healthcare sector, in particular at hospitals, it is still uncommon. In this paper we identify major impediments for collaborative purchasing, resulting in a first component of our proposed collaborative e-purchasing model for hospitals; as a second component it contains a collaborative purchasing typology. After analysis of a first ...

Two types of white wheat bread (high- and low-type loaves) were investigated for rope spoilage. Thirty of the 56 breads tested developed rope spoilage within 5 days; the high-type loaves were affected by rope spoilage more than the low-type loaves. Sixty-one Bacillus strains were isolated from ropy breads and were characterized on the basis of their phenotypic and genotypic traits. All of the i...

In this study, the incorporation of leek in wheat bread was explored. Green leaves were dried with two techniques to obtain powder after milling. The air-dried and freeze-dried powders incorporated into flour at five substitution levels (0, 0.5, 1, 1.5 2 g/100 g). impact on dough rheology, quality, sensory evaluation mould-free shelf-life investigated. Leek negatively impacted mixing properties...

1. When nineteen "free-living" male students, who normally ate 231 (SEM 14) g white bread/d changed to wholemeal bread for a 19-week period, there was no significant change in body-weight, plasma cholesterol or plasma triglyceride levels. These values, as well as plasma concentrations of calcium, phosphate, urate and haemoglobin, remained essentially the same as those for a control group. 2. In...

BACKGROUND Fiber intakes in developed countries are generally below those recommended by relevant authorities. Given that many people consume fiber-depleted refined-grain products, adding functional fiber will help to increase fiber intakes. The objective of the study was to determine metabolic and sensory effects of adding fiber to bread. METHODS A double-blind pair of randomized crossover t...

BACKGROUND While previous research on fast food access and purchasing has not found evidence of an association, these studies have had methodological problems including aggregation error, lack of specificity between the exposures and outcomes, and lack of adjustment for potential confounding. In this paper we attempt to address these methodological problems using data from the Victorian Lifesty...

In the Western world, the basic staple of nutrition is bread. It evolved, from Neolithic times in Mesopotamia and the Levant, from flour made from natural hybrids of emmer and einkorn. Its form has changed from that of a dark, coarse and heavy loaf, baked in the ashes, to the enriched artistic breads of the late twentieth century. Its variety of forms conferred status on those who ate its refin...

This study presents an optimal framework for the operation of integrated energy systems using demand response programs. The main goal of integrated energy systems is to optimally supply various demands using different energy carriers such as electricity, heating, and cooling. Considering the power market price, this work investigates the effects of multiple energy storage devices and demand res...