Berry consumption in humans: bioavailability of polyphenols and effects on cardiovascular risk factors

vo

Replenishment Planning of Fresh Meat Products:Case Study from a Danish Wholesaler

Part 2: Production Management in Food Supply ChainsInternational audienceReplenishment planning of meat products with short shelf life is studied through a Danish wholesaler case-study. Main findings are that timeliness and frequency of information sharing adapted to demand dynamics can derive higher service level, and, that increased collaboration, regardless of integration, is important to obtain higher service levels. This study suggests uniform planning for both normal and campaign demand to enhance service level and profit for the normal demand

Première Bibliothèque Virtuelle des Collections de Manuscrits Arabes de Jérusalem

Développée dans le cadre du projet Manumed, financé par l’Union Européenne et la région Provences Alpes Côte d’Azur, « La bibliothèque Numérique des Manuscrits Arabes de Jérusalem » a pour objectif de valoriser le patrimoine manuscrit de la ville de Jérusalem et de rendre ce patrimoine accessible à tous par le seul biais d’une connexion internet. Elle s’appuie sur les technologies les plus modernes pour un accès simple, multimédia et multilingue. Bibliothèques Partenaires : la bibliothèque Kh..

Horizontal Integration in Fresh Food Supply Chain

Part 2: Production Management in Food Supply ChainsInternational audienceDemand information sharing during planning and control of fresh meat production and replenishment in franchise supply chain is studied. Main findings are that some demand information is received much later upstream than when created downstream. Horizontal integration of systems in the supply chain allows all parties access to same critical information about store demand and availability in real-time. A conceptual model for horizontal integration in the triadic supply chain, allowing differentiated and timely sharing of information is suggested, to increase service level and reduce waste from over-/under-production