The purpose of this paper is to examine how the concepts of value cocreations may relate to airlines' overall impressions by using a mediation‐moderation examination. This study theorized the ...integrated concepts of first‐order and second‐order analysis of competition strategy and various means of innovation linkage. The proposed model also structured the moderating roles of empowering leadership in linking the process of innovation development. Multisource data were collected from 465 employees who work in airline firms. The results showed that decision participation, sustainability knowledge and innovation mediate the relationship between value cocreation and overall impression. Furthermore, the moderating role of empowering leadership strengthens the different relationships of innovation development. Managerial and theoretical implications are also proposed for future theoretical developments and empirical improvements.
The present paper is focused on the physicochemical and sensory parameters of low-fat white brined cheese-like product obtained from the substitution of milk fat by milk-olive oil emulsion, in ...comparison with full and low-fat control cheeses. Formulated milk samples were initially pasteurized at 63 °C for 30 min, cooled down to 35 °C, and subsequently 0.35 mL L-1 of microbial rennet were added. The obtained cheeses were stored at 4 °C during 24 hours and then analyzed for physicochemical and sensory properties. The replacement of milk fat in white brined cheese resulted in a lower total solids content due to the higher water-binding capacity of fat replacers used. Fat content was significantly higher for low-fat white brined cheese-like product than in low-fat control cheese. This result was attributed to fat retention capacity of the fat replacers used. Lipolysis index was the highest in the case of low-fat white brined cheese-like product due to changes in cheese microstructure after fat replacers incorporation in low-fat products. Milk-olive oil emulsion showed the lowest cheese-making yield compared to its full and low-fat counterparts. The cheese like- product sample received a significantly lower overall impression score by the panelists than full and low-fat cheeses.
Pomological characteristics and consumer acceptability of four scab-resistant apple cultivars (‘Topaz’, ‘Florina’, ‘Goldstar’ and ‘Golden Orange’) and standard commercial cultivar ‘Golden Delicious’ ...were investigated. Consumer acceptability consisted of rating fruit samples on Likert scales measuring appearance, flavour, size, sweetness, acidity, crispiness, juiciness, skin texture and general impression. Consumers better evaluated the cultivar ‘Topaz’ sensory characteristics of flavour, juiciness, taste and general impression than other evaluated scab-resistant apple cultivars and the cultivar ‘Golden Delicious’. ‘Golden Delicious’ got good grades for appearance, size and sweetness. ‘Topaz’ also had the best pomological characteristic related to measured fruit firmness, contents of soluble solids and organic acids. It can be concluded that only the cultivar ‘Topaz’ among the scab-resistant apple cultivars achieved a good consumer assessment.
The objective of this paper is to study the effect of milk–fat replacement on Gouda cheeses composition, lipolysis and sensory characteristics. A Gouda cheese–like product was prepared from the ...substitution of milk fat with emulsified olive oil. For comparison, the low–fat variant without fat replacers and the full–fat cheese were also studied. Milk samples are initially pasteurized at 72 °C for 3 s, cooled to 35 °C, and added with 0.016 g L⁻¹ of lactic ferments and 0.30 mL L⁻¹ of microbial rennet. Total solids content was lower in cheeses containing fat replacers than in full and low–fat control cheeses due to the higher water–binding capacity of fat replacers. Free fatty acids rates were the highest in the case of reduced fat cheese-like product. The full–fat cheese showed a significantly higher overall impression score than all low–fat products.
This study explores how university students' perceptions of their classes and instructor personality contribute to the overall rating of the class. The study also investigates whether the students ...rate Japanese instructors and native English speaking instructors differently. Data were collected using a questionnaire comprised of instructional rating and teacher personality rating sections. The study employed statistical analysis including multivariate analysis of variance, principal components analysis and regression analysis. The results of the study revealed that students' perceptions of the class as interesting, organized and clear; and positively influenced the overall rating of the class. Meanwhile, students' perceptions of their instructor revealed as aggressive, dominant, anxious, and authoritarian; and negatively affected the overall rating. The findings indicated that when it comes to Japanese instructors, personality traits such as sociable, ambitious, intellectually curious, intelligent, and gentle influenced students' overall ratings. Adapted from the source document
2020년 3월 12일 유럽연합일반법원(TEU)은 식품을 포함하고 있는 식품 포장디자인의 유효성에 대하여 판결했다. 법원은 등록 식품 포장디자인이 유효하지 않다는 유럽연합지식재산청의 결정에 대한 항소를 기각하면서, 계쟁 등록디자인은 선행디자인과 관련하여 데자뷰 인상을 낳는다고 보았다. 법원은 또한 투명한 뚜껑을 통해 보이는 해당 포장의 내용물인 생선에까지 ...디자인 보호범위가 확장될 수 있다는 출원인의 주장도 기각했다. 이 판결에서는 등록디자인의 유효성 판단과 관련한 전체적인 관찰에 있어서 출원인의 의사에 반하여 도면에 표시된 요소 중 일부 구성요소만을 고려할 수 있는지가 쟁점이 되었다. 법원은 디자인의 일부 구성요소인 포장에만 중요성을 부여하고 출원인이 명시적으로 보호범위에서 제외한 부분이 아닌 식품을 판단에서 제외하였다. 하지만 법원이 창작성 판단 시 본질적 부분과 부수적 부분을 구별하고 특정 부분을 디자인의 유효성 판단에서 배제할 수 있는지에 대해서는 논란이 있다.
This judgment delivered on March 12, 2020 by the General Court of the European Union (TEU) ruled on the validity of food packaging design represented with the food they are supposed to contain. In rejecting appeals against decisions of the European Union Intellectual Property Office that the registered Community design representing ‘packaging for foodstuffs’ was invalid, the General Court has held that the design at issue produced an impression of déjà vu in relation to the earlier design. In reaching its decision, the court rejected applicant’s argument that the scope of the design protection could be extended to the contents of the packaging in question, such as fish, which were visible through the transparent lids. The issue of this ruling is whether only some of the elements indicated can be taken into account against the applicant's will when doing overall impression of the design. The Court accorded particular importance to one part of the design, the packaging, and ruled out another, the foods represented, which had not been explicitly excluded from the protection claimed by the applicant. However, there is a controversy about whether it is possible to distinguish the essential part from the subsidiary part and ignore certain elements in the judgment of individual character.
유럽연합 등록공동체디자인과 관련된 몇 가지 사례를 고찰함으로써, 파선의 사용과 관련된 다음의 시사점을 얻을 수 있다.
첫째, 등록디자인 도면에서 사용된 파선의 가장 일반적인 의미는 도면에서 보여지는 디자인의 특징 중 권리로서 청구하지 않는 부분을 표시하기 위한 것이다. 둘째, 파선은 바느질이나 접은 선과 같이 디자인의 특징 그 자체를 표현하기 위하여 ...사용될 수 있다. 셋째, 보이지 않는 부분의 형태를 나타내기 위하여 파선을 사용하는 것은 바람직하지 않다. 넷째, 유럽의 경우, 파선이 투명을 나타내기 위한 용도로 사용된 것으로 해석될 수 있다. 미국과 우리나라의 경우, 투명은 일반적으로 세선(細線)으로 표현한다. 다섯째, 파선은 물품의 성질과 기능을 파악하기 위한 용도로 사용될 수 있다. 여섯째, 파선을 사용하여 디자인의 선택적인 특징을 표현할 수 있는가에 대하여, 유럽의 사례들에서는 이를 부정하였지만, 우리의 부분디자인 제도에서는 가능한 것으로 해석된다. 일곱째, 선행의 등록디자인에서 보여지는 파선은 선행 디자인을 구성하여 존재하였던 것이므로 공개된 자료로 보아야 한다. 여덟째, 유럽연합의 경우, 파선의 사용에 있어서 일관성 있는 의미를 갖도록 사용할 것이 요구된다. 이에 비하여 우리의 경우 하나의 도면에서 다른 목적을 가진 파선의 사용이 가능한 것으로 해석된다.
마지막으로, 유럽과 미국 심사기준에서의 파선 실무를 고려하였을 때, 우리 특허청의 디자인 심사기준에서도 파선의 사용에 대한 보다 더 적극적이고 상세한 기준의 설정이 필요하다.
As regards the using of broken lines, the following points can be figured out by studying a few cases related to RCD in EU.
First, the most general meaning of broken lines, which were used in a drawing of registered design, is to indicate that the part is not claimed as a right. Second, the broken lines may be used to express a design feature itself like sewing or folded line. Third, it is not desirable to use broken lines in order to show any invisible shapes. Fourth, in EU, the broken lines can be used to express transparency. However, in Korea and the U.S., transparency is generally expressed with thin lines. Fifth, the broken lines may be used to show any purpose and function of products. Sixth, regarding whether it is possible to express any optional features of design by using broken lines, this was denied in the EU’s cases, but it could be possible in our partial design system. Seventh, when using broken lines in EU, the meaning of those need to be consistent. However it is possible to use broken lines with different purpose in our practice.
Finally, when considering the practice of broken lines in the examination guidelines of EU and the U.S., it is needed to establish more positive and detailed guidelines of examination about using broken lines in KIPO.
Visiting Propensity Predicted by Destination Image Lee, Gyehee; O'Leary, Joseph T.; Hong, Gong Soog
International Journal of Hospitality & Tourism Administration,
03/2002, Letnik:
3, Številka:
2
Journal Article
Recenzirano
In destination market positioning, the destination image plays a pivotal role. Due to the interrelationship between destination choice behavior and image, there is an increased interest in the ...destination image as a predictor variable in a destination choice model. The research presents a binary logistic model to evaluate factors affecting the propensity of potential German travelers visiting the U.S. The overall impression, perceptive image, sociodemographic variables and previous visits are examined in a visiting propensity context. Empirical results of this study showed that the overall image is the most significant factor in influencing destination choice, along with the perceptive image based on destination attributes. The relative importance of the destination image was assessed as being higher than other factors.
The design means the appearance of the whole or a part of a product resulting from the features of, in particular, the lines, contours, colours, shape, texture and/or materials of the product itself ...and/or its ornamentation. A design shall be protected to the extent that it is new and has individual character. How should be examined the individual character, who is the person to whom may be related the overall impression it produces a product, what are the features of the informed user? This are the topics of the paper below, according to Romanian designs law, European regulation and case laws.
Cilj ovog rada bio je usporediti fizikalno kemijska i senzorska svojstva posnih zamjena za sireve u salamuri proizvedenih od mješavine mlijeka i maslinovog ulja u odnosu na posne i punomasne sireve ...tog tipa. Pripremljeni uzorci mlijeka odnosno smjesa mlijeka i ulja pasterizirani su na 63 °C/30 min, ohlađeni na 35 °C te im je dodano 0,35 mL L-1 sirila mikrobnog porijekla. Proizvedeni uzorci sira čuvani su na 4 °C tijekom 24 sata te je potom provedena analiza fizikalno kemijskih i senzorskih svojstava. Zamjena mliječne masti uljem rezultirala je nižim udjelom suhe tvari uslijed veće sposobnosti vezanja vode od strane zamjenske masti. Udio masti je bio značajno viši u sirnim zamjenama nego u kontrolnom uzroku posnog sira, što se može povezati s kapacitetom zadržavanja masnoća od strane korištene zamjene za mliječnu mast. Najveći indeks lipolize zabilježen je u posnoj zamjeni za sir i to zbog promjena u mikrostrukturi sira koje su nastupile dodatkom zamjena za mliječnu mats i njihove ugradnje zamjenski proizvod. Mješavina maslinovog ulja i mlijeka odlikovala se najnižim prinosom sira, a tako proizvedena zamjena za sir dobila je značajno niže ocjene prilikom senzorskog ispitivanja u odnosu na punomasni i posni sir.
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