bluuebunny/crossref_metadata_2025_split huggingface dataset:
Perspectives of strategic thinking: From controlling chaos to embracing it
Authors: Fairholm Matthew R , Card Michael 
Published: November 2010

AbstractThere is an increasing focus in today's organization on measuring results and calculating return on investment. Efforts of administrators today to control organizational endeavors are essential and generally aligned with current best practices. Control mechanisms, however, ultimately prove to be only part of the puzzle. Strategic planning, encompassing such activities as planning, performance measurement, program budgeting, and the like, has proven to be very useful but limited. It is a technical fix that gets at only part of the question of organizational effectiveness and only deals with some organizational dilemmas. In the face of such realities, the notion of strategic thinking emerges to fill the gaps and overcome the limitations that experience with strategic planning has proven to exhibit. This paper presents an integration of leadership ideas, strategic thinking and traditional planning activities in an effort to make important connections and important distinctions.
An empirical investigation of sexual harassment and work engagement: Surprising differences between men and women
Authors: Cogin Julie Ann , Fish Alan 
Published: November 2010

AbstractResearch has demonstrated the growing prevalence of sexual harassment (SH) across continents, industries and occupations as well as the associated negative outcomes (Glomb et al. 1999). Not surprisingly, job satisfaction is one of the job-related variables that is frequently investigated in the SH literature, with Lapierre et al. (2005) meta-analytically establishing that SH significantly diminishes job satisfaction. Other studies have argued, however, that ‘satisfied’ employees do not necessarily perform to the best of their abilities (Crossman & Abou-Zaki 2003) and that work engagement is a better construct to understand what makes employees ‘go the extra mile’ (Hallgerg & Schaufeli 2006; Buckingham & Coffman 1999). This study, conducted in Australia, adopted the Utrecht Work Engagement Scale (Schaufeli et al. 2002a), as an empirical gauge of the construct ‘work engagement’ and the Sexual Experiences Questionnaire (Fitzgerald et al. 1988) to measure SH. A strong negative relationship was established in addition to significant differences in the SH experiences of men and women.
(Post)bureaucratic organizational practices and the production of racioethnic inequality at work
Authors: Siebers Hans 
Published: November 2010

AbstractExplanations of racioethnic inequality in organizations highlight the role of stereotypes, prejudices, biases, and discrimination in the production of such inequality. However, little is known about the impact that regular organizational practices have, either curbing or exacerbating racioethnic inequality at work. This paper argues that bureaucratic practices curb while post-bureaucratic practices exacerbate racioethnic inequality. First, this paper shows that unequal access to career advancements and payment between majority and minority employees of the Dutch national tax administration is partly due to the prevalence of post-bureaucratic ways of labour control. Second, linked to forms of labour control, post-bureaucratic ways of organizing the primary process also contribute to the production of such racioethnic inequality. Regarding both labour control and the structuring of the primary process, minority employees have an interest in the application of bureaucratic concepts that limit the space for stereotypes, prejudices, biases, and discrimination whereas post-bureaucratic concepts amplify this space.
Undergraduate management education: Its place, purpose and efforts to bridge the skills gap
Authors: Jackson Denise 
Published: November 2010

AbstractAustralian business graduates are deemed by industry as not being ‘job ready’ (BCA 2006; BIHECC 2007), lacking the skills required to successfully apply disciplinary knowledge and add value to our globalised, knowledge economy. There exists a lack of empirical evidence and professional input for business schools on profiling the attributes valued by industry. This is especially true for those majoring in management who are consistently overshadowed by their more commercially attractive postgraduate counterparts. In a bid to satisfy industry demands, the most common response among Australian business schools are the development of employability skills and enhanced involvement of industry professionals in curricula content and design, both subject to potential failings and criticism. This review of business school efforts to bridge the skills gap also examines the role, function and impact of undergraduate management education, a research area significantly overlooked in recent years.
Predicting different commitment components: The relative effects of how career development HRM practices are perceived
Authors: Bambacas Mary , Bordia Prashant 
Published: November 2010

AbstractOrganizations today expect employees to manage their own career development although some will provide extra opportunities. We do not know exactly how career self-management impacts on employees' organizational commitment in terms of affective, normative and continuance components. This paper is based on the model of organizational commitment put forward by Meyer and Allen (1997). We propose that organizational HRM and career self-management influence employee perceptions (such as perceived support) and the three components of commitment in different ways. Data from 196 managers showed that organizational career development (OCD) practices, were positively related to employee perceptions and the three components of commitment. On the other hand, career self-management was negatively correlated with normative commitment. These results have implications for the career development alternatives that organizations provide to employees.
Organizational control: Restrictive or productive?
Authors: Seeck Hannele , Kantola Anu 
Published: November 2010

AbstractOrganizational control is conventionally – from a critical stance – viewed as a negative and restrictive phenomenon, which in one way or another subjugates workers. In this theoretical paper, we argue that organizational control is often based on a particular understanding of power; an understanding that views power as repressive, equating it with domination and subjugation while paying little attention to its productive function. We question what the implications for understanding organizational control would be if we were also to see power as productive. We contend that the Foucauldian notions of pastoral power, disciplinary power, and governmentality can be used together through the concept of regime of practices to enrich our understanding of the workings of organizational control. We thus delineate an analytical framework for the study of organizational control based on an open-ended investigation of the regimes of control in local settings.
Collective expertise: Ways of organizing expert work in collective settings
Authors: Koivunen Niina 
Published: November 2010

AbstractTwo gaps appear in the theory of ‘expertise’: expert work as an individual endeavor; and, researchers and managers understanding little of expert practice. To bridge these gaps, ‘collective expertise’ can describe ways of organizing professional expert work in collective settings. This study analyzes ‘collective expertise’ in three Scandinavian cases using ethnographic methods: a product development process at Volvo; a description of computer programmers' work; and an analysis of nano physicists' organizing practices. The empirical results are used to build a ‘collective expertise’ theory, based on seven factors identified as contributing to collective expertise: concrete work routines, minimal structure, generosity and gift giving, narratives and story-telling, aesthetic capabilities, room for individuality, and mixed practice zone.
Introduction to Vibrational Spectroscopy in Food Science
Authors: Li‐Chan Eunice C.Y. 
Published: November 2010

AbstractA growing recognition of the tremendous potential of vibrational spectroscopic techniques by food scientists over the past few decades has fuelled an exponential growth in the scientific literature describing research that involves the use of near‐infrared, mid‐infrared and/or Raman spectroscopy for the analysis of food systems. This chapter highlights some of the myriad applications of vibrational spectroscopy conducted to meet a diverse range of analytical needs in food science. For example, vibrational spectroscopic techniques, in conjunction with various chemometric tools, are being applied for the determination of food or beverage composition, authentication, or adulteration, the assessment and prediction of quality and process‐induced changes, and the detection of chemical or microbiological contaminants related to food safety. Applications in basic research have contributed to a better understanding of the chemical, functional, sensory, and textural properties of food. With ongoing advances in the technology and an increasing level of sophistication and expertise of users familiar with the potential advantages and challenges of these techniques, the future is promising for emergent innovative applications of vibrational spectroscopy in the areas of quality assurance, process control, and food safety management, and for fundamental research in food science.
The Role of ConfocalRaman Spectroscopy in Food Science
Authors: Pudney Paul D.A. , Hancewicz Thomas M. 
Published: November 2010

AbstractThis chapter outlines why confocal Raman has developed into a tool that can offer unique insights into food science. It shows how the inherent strengths of Raman spectroscopy of chemical specificity and structural sensitivity can be exploited on the micron length scale. It covers the essentials elements of how a confocal Raman microscope system works. This is followed by a practical description of the way in which a confocal Raman system should be used and also how to avoid some of the common pitfalls, especially with regard to depth resolution. Raman spectra can contain a mass of information and, in order to fully use this, considerable effort needs to put into data analysis. Appropriate methodologies are discussed in some detail with discussion on the strategies one can employ, with enlightening examples to show practically the results that can be obtained.
Chemical Changes During Freezing and Frozen Storage of Fish Investigated by Vibrational Spectroscopy
Authors: Carmona Pedro , Sánchez‐Alonso Isabel , Careche Mercedes 
Published: November 2010

AbstractChemical and structural analyses of deteriorative changes occurring upon freezing and frozen storage can provide an essential framework for understanding the molecular mechanisms of loss of fish quality. Raman and infrared spectroscopies have proven to be useful tools to study composition and structural changes in solid and liquid food systems, with the importance advantage of analyzing samples in situ. Therefore we review, in this chapter, the current knowledge of the applications of these techniques from the said point of view, and with the aim of helping in the design of strategies for prolonging storage life, process optimization, and quality control of fish and fish products.
The Potential of Mid‐Infrared Spectroscopy for Monitoring Changes in Polysaccharides and Other Carbohydrates during Processing
Authors: Coimbra Manuel A. , Nunes Alexandra , Barros António S. , Delgadillo Ivonne 
Published: November 2010

Abstract
This chapter describes some of the state‐of‐the‐art applications of mid‐IR spectroscopy in tandem with chemometric tools for diagnosing changes in polysaccharides and other carbohydrates during processing. Following a brief review on the use of mid‐IR spectroscopy and chemometric tools for analysis of carbohydrates and polysaccharides, three main areas of the application of infrared spectroscopy in food analysis are highlighted: (i) the distinction of pectic polysaccharides by their degree of esterification, (ii) the classification of carbohydrates, and (iii) the quantification of carbohydrates. To illustrate how the changes in polysaccharides may be followed by mid‐IR spectroscopy, examples of the analyses of cell wall polysaccharides of olives during processing to table olives and cell wall polysaccharide extracts of a sun‐dried processed pear are presented. They exemplify the advantage of FT‐IR spectroscopy as a rapid, versatile, and sensitive tool for elucidating the structure, physical properties, and interactions of carbohydrates. Furthermore, when coupled with the appropriate chemometric tools, it allows a wider application in the agro‐food industry, potentially providing low‐cost approaches and allowing the study of ever‐increasing complex systems.
The Analysis of Wheat by Near‐Infrared Spectroscopy
Authors: Williams Phil 
Published: November 2010

Abstract
At the last count around 2005, the bibliography of publications on near‐infrared spectroscopy (NIRS) numbered between 30 000 and 40 000. Many of these papers, too many to summarize in a single chapter, concerned applications of NIRS to wheat. Applications to small grains, including wheat, have recently been summarized by Delwiche. This chapter is restricted to applications in the wheat industry, many of which are currently being used. It outlines the principal features of the industry and describes the main factors that affect the use of NIRS for the analysis of a very complicated commodity. Wheat was one of the very earliest commodities to which NIRS was applied and is, ironically, one of the easiest commodities to work with. This chapter also introduces some novel methods for future application.
The Analysis of Rice by Vibrational Spectroscopy
Authors: Himmelsbach David S. 
Published: November 2010

Abstract
Since rice is such an import food crop, it has received considerable investigation by vibrational spectroscopic as well as other techniques. The uses of near‐infrared, mid‐infrared, and Raman spectroscopies in that regard are reviewed here for assessing the physical, chemical, and mechanical properties of rice.
Vibrational Spectroscopy Techniques in the Quality Assessment of Fruits and Vegetables
Authors: Polshin Evgeny , Lammertyn Jeroen , Nicolaï Bart M. 
Published: November 2010

AbstractFruits and vegetables play an important role in the human diet worldwide. Safety and quality are important considerations for the purchase and consumption of fresh raw products. Since the consumers increasingly insist on a very high fruit and vegetable quality nowadays, it is also necessary to provide information about the origin and traceability of these products. One of the alternatives to traditional wet chemistry and human evaluation strategies, which allow quality assessment and control of fruits and vegetables, is vibrational spectroscopy. During the last decade, several vibrational spectroscopic methods have been developed, and have become more widely adopted by the agricultural and food sectors. These methods offer the possibility to rapidly measure several properties of the sample with minimal sample preparation and often to perform nondestructive quality evaluation. In this chapter, an overview of near‐infrared, mid‐infrared, and Raman spectrometries and infrared thermography is given for use in measuring quality attributes of horticultural produce.
Applications of Vibrational Spectroscopy to the Analysis of Fish and Other Aquatic Food Products
Authors: Uddin Musleh , Okazaki Emiko 
Published: November 2010

AbstractNowadays, people have come to realize the importance of fish and seafood in their diet. Various studies and researches have proved that the best sources of good fats, vitamins, and minerals to promote good health can actually be found in different seafoods. However, the quality of fish and fishery products has always been difficult to define, and is typically based on the general perception of the consumer evaluating the product. With increasing globalization of fishery product sales, processors, consumers, and regulatory officials have been seeking rapid and reliable methods for determining the authenticity, freshness as well as quality of these products. During the last decade spectroscopic techniques have become established as one of the more important and powerful tools of modern industrial analysis; This includes the use of these techniques in the food sector, especially for on‐line, in‐line or at‐line analysis. In the seafood industry, vibrational spectroscopy is the most widely used technique for quantitative and qualitative analysis of fish and related products. Here, we have summarized the latest practical vibrational spectroscopic techniques for assessing, measuring, and predicting the quality of fish and other seafood.
Applications of Vibrational Spectroscopy to the Analysis of Polysaccharide and Hydrocolloid Ingredients
Authors: Choi Siu‐Mei , Yuen Sze‐Nga , Phillips David Lee , Ma Ching‐Yung 
Published: November 2010

AbstractThe applications of vibrational spectroscopy to study the structure of polysaccharide and hydrocolloid ingredients are presented. Vibrational spectroscopy, including infrared (IR) and Raman spectroscopies, has been used for both qualitative and quantitative analysis of starches and other polysaccharide ingredients. Some structural characteristics of starch and nonstarch polysaccharides have been studied using various vibrational spectroscopic techniques. The degree of substitution (DS) in modified polysaccharides can also be determined by IR and Raman spectroscopy, replacing the traditional wet chemistry procedure. Vibrational spectroscopy has also been used to determine protein structural characteristics and to monitor conformational changes under different buffer conditions. Conformation is an important parameter affecting the functional properties of protein hydrocolloids, and extensive conformational changes may occur during food processing and interactions with other food ingredients. Fourier transform (FT)–mid‐IR spectroscopy has been used to obtain information on protein structure and protein–protein and protein–lipid interactions. The extent of modification in modified food proteins and the effect of these modifications on protein conformation have been monitored by Raman spectroscopy. These modified polysaccharide and protein hydrocolloids, with enhanced gelling, thickening, and emulsifying properties, are important hydrocolloid ingredients for a wide variety of food products.
The Application of Surface‐EnhancedRaman Spectroscopy to Identify and Quantify Chemical Adulterants or Contaminants in Foods
Authors: Lin Mengshi 
Published: November 2010

AbstractSERS is a rapid and sensitive technique that requires minimum sample preparation for testing. SERS has gained much attention in recent years due to its high sensitivity, which can potentially reach the ppb level. Coupled with novel nanomaterials, SERS provides greatly enhanced Raman signals from analyte molecules that have been adsorbed onto the surface on an appropriate SERS‐active substrate. SERS is being increasingly used in detecting chemical adulterants and contaminants in foods, food ingredients, and animal feed. This chapter provides an overview on current efforts to use SERS to detect and measure melamine and its analogues, veterinary drugs, and pesticides in model systems or real food products.
Investigating Food Spoilage and Pathogenic Microorganisms by Mid‐Infrared Spectroscopy
Authors: Lu Xiaonan , Rasco Barbara 
Published: November 2010

AbstractMid‐infrared (mid‐IR) spectroscopy (4000–400 cm−1) has great potential for determining biochemical properties of microbes that are important to food quality and safety. For example, rapid and precise measurements of pathogenic and spoilage microorganisms present in food are possible, thanks to recent advances in detector technology and multivariate analysis. With mid‐IR spectrometry it is possible to determine compositional properties of bacterial cell membranes, providing useful information about the genotype as well as phenotypical characteristics. In general, the most significant spectral regions for evaluation are Amide I (∼1650 cm−1), Amide II (∼1540 cm−1), polysaccharide (1200–900 cm−1), nucleic acid (∼1240 and ∼1080 cm−1), and certain lipid features, such as ω‐cyclic fatty acids (∼2929 cm−1). Much research has been conducted to discriminate and quantify the specific microorganisms using this technique since the 1990s. In this chapter, we review recent work focusing on standardizing chemometric‐processing steps, investigations of bacterial biofilms, spore characterization, microbial injury, and bacterial growth. Advantages and disadvantages of the application of IR spectral techniques for microbiological research are also presented.
Regulatory Considerations in Applying Vibrational Spectroscopic Methods for Quality Control
Authors: Baeten Vincent , Fernández Pierna Juan Antonio , Dehareng Frédéric , Sinnaeve Georges , Dardenne Pierre 
Published: November 2010

AbstractMuch work remains to be done in order to ascertain the role of vibrational spectroscopic techniques in quality control in the context of accreditation and official control. Apart from some recent initiatives, the number of vibrational spectroscopic methods being used in this context is relatively small compared with their use in other daily control procedures. The first section of this chapter summarizes some of the key regulations related to official controls and feed and their implication in the application of the vibrational spectroscopic techniques to official control. The next section presents the general guidelines for the adequate application of spectroscopic methods in feed quality controls and the use of vibrational spectroscopy methods in proficiency tests. Two examples, using infrared spectroscopy, have been selected. One example shows its use for raw milk analysis and payment in Belgium; the second example concerns the control in the feed sector with meat and bone meal detection.
Authentication and Traceability of Agricultural and Food Products Using Vibrational Spectroscopy
Authors: Vermeulen Philippe , Fernández Pierna Juan Antonio , Abbas Ouissam , Dardenne Pierre , Baeten Vincent 
Published: November 2010

AbstractVarious labels are designed to help preserve quality food products coming from particular geographical areas and protect consumers against imitations and false information. Traceability is an essential tool to enhance trader and consumer confidence in the safety, quality, and authenticity of the food. It also helps the regulatory authorities to detect fraud and dangerous substances. Traceability with regard to authenticity issues can be interpreted as verifying the product labels, tracing the origin of food, or confirming the presence of ingredients claimed to be in that food. Scientific research in this area is focused mainly on developing analytical methods to authenticate the geographical origin of food, and also to monitor possible changes in food properties during storage, distribution, and up to the point of retail sale (i.e., degradation and aging over time). The use of vibrational spectroscopy (near‐infrared, mid‐infrared, and Raman) in traceability helps in authenticating the geographical origin, the variety/species origin, and the production process of food and feed products. In this chapter, several examples are discussed to illustrate the high potential of vibrational spectroscopy to tackle authenticity challenges. Some applications are also presented to interpret and translate the analytical results into specifications useful for the food processing industry and the consumer.