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PATHWAYS TO CUSTOMER ENGAGEMENT: QUALITATIVE INSIGHTS
Kati Kasper-Brauer,Anna Nauen,Margit Enke 글로벌지식마케팅경영학회 2018 Global Marketing Conference Vol.2018 No.07
Engaged customers are a crucial asset in many service industries, especially in the tourism and hospitality context (e.g. So, King, Sparks, Wang, & Hall, 2016). Positive effects of customer engagement (CE), such as word-of-mouth, community participation, or provision of new ideas for services are likely to become increasingly important for companies and help them develop unique offerings and generate new revenue streams (e.g. Kumar & Pansari, 2016; Venkatesan, 2017; Verhoef, Reinartz, & Krafft, 2010). Although previous research has repeatedly emphasized the positive effects of CE, the patterns that bring about CE are less clear. This research contributes to the investigation of CE antecedents and draws on data elicited from a series of focus group discussions and interviews with customers, experts and executives in the services, hotel, and tourism industry. The findings from these qualitative studies point to complex patterns of customer and firm based antecedents (e.g. Brodie et al., 2011; van Doorn et al., 2010) that play a role in stimulating CE. Among other results, the findings show that customers exhibit different motives for engaging, such as feelings of familiarity, pride and belonging, helpfulness or emotions and companies need to adjust their approaches to meet these motives. In sum, these findings contribute to the literature on CE by unveiling different antecedents of CE and investigating their interplay. This article also contributes to the services and relationship management literature by investigating which relationship characteristics play a role in CE and how they bring about engagement behaviors.
Spectro-photometric distances to stars: A general purpose Bayesian approach
Santiago, Basí,lio X.,Brauer, Dorothé,e E.,Anders, Friedrich,Chiappini, Cristina,Queiroz, Anna B.,Girardi, Lé,o,Rocha-Pinto, Helio J.,Balbinot, Eduardo,da Costa, Luiz N.,Maia, Marcio EDP Sciences 2016 Astronomy and astrophysics Vol.585 No.-
Sarabia-Sainz, Hector M.,Ezquerra-Brauer, Josafat Marina,Santacruz-Ortega, Hisila C.,Rouzaud-Sandez, Ofelia,Valenzuela-Soto, Elisa M.,Acosta-Elias, Monica,Torres-Arreola, Wilfrido 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.1
Muscle from mantle, fins and arms of squid (Dosidicus gigas) were compared based on lysyl oxidase activity (LOX), chemical/structural and thermodynamic properties of highly cross-linked collagen. The arms collagen presented the highest temperature (Tp) and enthalpy of transition. The arms collagen thermic properties may be explained by the higher imino amino acid content, proline and lysine hydroxylation degrees. Moreover, among the regions, the collagen from the arms had a more intense ${\beta}$ band chain, hydroxymerodesmosine peak in the resonance magnetic nuclear spectra and pyridinoline peak in the Raman spectra. Fins showed the highest LOX activity. The LOX activity was associated with the Tp, proline and lysine hydroxylation degrees. These results implied that the collagen in the arms was more intermolecularly ordered than the mantle and fins, and may provide a theoretical basis for a better understanding of the thermal behaviour of squid tissues during management and processing.
Jose de Jesus Encinas-Arzate,Josafat Marina Ezquerra-Brauer,Victor Manuel Ocaño-Higuera,Benjamin Ramirez-Wong,Lorena Armenta-Villegas,Wilfrido Torres-Arreaola,Enrique Marquez-Rios 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.2
Myofibrillar protein are the principally responsibleof gelling properties in fishery resource, hence, during proteinconcentrate or isolated proteins preparation, sarcoplasmicprotein are discarded; however, myofibrillar protein cansupport low levels of sarcoplasmic proteins without affectingthe gelling property. Therefore, the aim of this study was togradually remove sarcoplasmic proteins from giant squidmantle by means of different ionic strengths (I). Solutionsof NaCl with different ionic strengths (I=0.0, 0.1, and 0.3)were used to obtain 3 protein concentrates. The electrophoreticprofile in SDS-PAGE showed differences in protein removalwith a high solubility of mantle proteins. The texture profileanalysis showed that hardness increased in mantle proteinwashed with higher I. The total reactive sulfhydryls showedsignificant changes (p<0.05) detecting major formation ofS-S bonds with protein removal at an I of 0.3. Differentialscanning calorimetry showed a minor denaturation temperatureof the actomyosin complex when protein removal wasperformed with an I of 0.3. The present study indicates thatremoval of sarcoplasmic protein as a function of I results inbetter quality gels.
Marquez-Rios, Enrique,Cota-Arriola, Octavio,Villalba-Villalba, Ana Gloria,Ezquerra-Brauer, Josafat Marina,Ocano-Higuera, Victor Manuel,Lopez-Corona, Betzabe Ebenhezer,Torres-Arreola, Wilfrido 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.4
Chymotrypsin was purified from jumbo squid hepatopancreas (HP) with 2.4-fold and yield 1.9%, and characterized with a molecular weight of 31 kDa, as estimated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Chymotrypsin effect over collagen extracted from the mantle, fins and arms of the jumbo squid was evaluated. The enzyme exhibited the maximum activity at pH 7 and $65^{\circ}C$ using Suc-Ala-Ala-Pro-Phe-p-nitroanilide (SAAPNA) as a substrate and it was identified using the specific inhibitors N-tosyl-L-phenylalaninechloromethyl ketone (TPCK) and phenyl methyl sulfonyl fluoride (PMSF), showing residual activities of 6% and 0%, respectively. Furthermore, high activity was observed in the pH range of 4.0 to 8.0. Purified enzyme showed a moderate in vitro activity using muscle collagen as a substrate. Although further research is needed, the results suggest that the enzyme has a potential application where acidic or slightly alkaline conditions are needed.
He´ctor M. Sarabia-Sainz,Josafat Marina Ezquerra-Brauer,Hisila C. Santacruz-Ortega,Ofelia Rouzaud-Sa´ndez,Elisa M. Valenzuela-Soto,Monica Acosta-Elias,Wilfrido Torres-Arreola 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.1
Muscle from mantle, fins and arms of squid (Dosidicus gigas) were compared based on lysyl oxidase activity (LOX), chemical/structural and thermodynamic properties of highly cross-linked collagen. The arms collagen presented the highest temperature (Tp) and enthalpy of transition. The arms collagen thermic properties may be explained by the higher imino amino acid content, proline and lysine hydroxylation degrees. Moreover, among the regions, the collagen from the arms had a more intense b band chain, hydroxymerodesmosine peak in the resonance magnetic nuclear spectra and pyridinoline peak in the Raman spectra. Fins showed the highest LOX activity. The LOX activity was associated with the Tp, proline and lysine hydroxylation degrees. These results implied that the collagen in the arms was more intermolecularly ordered than the mantle and fins, and may provide a theoretical basis for a better understanding of the thermal behaviour of squid tissues during management and processing.