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The systematic review in the field of management sciences

Amjad Ayesha, Kordel Piotr, Fernandes Gabriela

Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska

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2023

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z. 170

9--35

EN

Purpose: A literature review is a thorough summary of the prior research in a topic that has been carried out by other scientists. For a novice researcher, a systematic literature review is the most important and standard step. The scientific discipline determines the methodology for systematic literature reviews. Design/methodology/approach: A comprehensive overview of the literature relevant to a research issue is provided by a systematic literature review, which also synthesizes earlier work to broaden our understanding of a particular topic. It adheres to the principles of accessibility and bias reduction. Although management research is a growing, complex, and dynamic field, relatively little has been published on how management researchers may employ systematic literature reviews Findings: This systematic review on a clearly defined subject that uses systematic and explicit processes to identify, select, and critically assess relevant research, and to acquire and analyse data from the research projects that are part of the review. Practical implications: In order to comprehend the purpose of systematic reviews, we explain one and talk about its rationale. Next, we discuss how conducting systematic literature reviews may enhance management research and correct its shortcomings. We provide a thorough manual to do systematic literature reviews, outlining the steps to follow and providing advice for effective implementation Originality/value: This review article, focus on the methodology adopted for the literature review in the field of management sciences.

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A decade of research on creating shared value conception: a structured systematic review and future research avenues

Lemańczyk Joanna, Szymkowiak Andrzej

Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska

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2023

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z. 173

401--418

EN

Purpose: Contemporary company management is not only about maximizing profits, but also considering the needs of individual interest groups—a situation that invites special attention to the problems of sustainable consumption. Initiatives like Corporate Social Responsibility (CSR) and Creating Shared Value (CSV) are an opportunity for companies to help specific groups in need. A decade ago, criticisms of CSR motivated the creation of a new concept (CSV) that assumes a co-creation of value between companies and customers. However, the discussion around this concept has been fragmented; thus, this paper aims to conduct a comprehensive review of the literature around the CSV concept. Design/methodology/approach: Bibliometric analysis and TCCM (Theory, Characteristics, Context and Methodologies) analysis were applied to 46 thematic works. Findings: This analysis revealed some questions about CSV that merit further research. Basing on 46 articles we can state that most of the research around CSV concerns highly developed countries, whose economic stability may shape how often people decide to help others. For instance, we found no research that examines strongly supportive communities and how they behave to generate community wealth. Research limitations/implications: We limited the search to publications in English, we did not consider other potentially relevant articles published in other languages. Moreover the analyzed articles came from one data source (Web of Sciences bibliographic database). Originality/value: The analysis of the literature on the subject is of unique value; moreover, it helps to define the direction of the CSV concept. Furthermore, based on the analysis of the TCCM, it is worth exploring the consumer side of the shared value creation process in the future. Gaining more complete knowledge of all participants in the process may serve in the future to build long-term relationships affecting the overall wellbeing and development of the region, in which the co-operative process takes place.

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Możliwości zastosowania probiotyków, prebiotyków, synbiotyków i postbiotyków w mleczarstwie

Ziarno Małgorzata, Zaręba Dorota

Przemysł Spożywczy

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2023

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T. 77, nr 10

14--20

PL

Mikroflora jelitowa to skomplikowany ekosystem mikroorganizmów w ludzkim ciele, istotny dla zdrowia całego organizmu człowieka, dlatego jej wspieranie jest kluczowe. W ostatnich dziesięcioleciach wymyślono wiele terminów opisujących substancje determinujące skład i funkcje mikroflory jelitowej jak probiotyki, prebiotyki, synbiotyki i postbiotyki. Przez ostatnie 10 lat Międzynarodowe Naukowe Stowarzyszenie ds. Probiotyków i Prebiotyków (ISAPP) opracowało definicje tych terminów. Ich znajomość definicji, a także umiejętność ich praktycznego wykorzystania może zapewnić szereg korzyści dla przemysłu mleczarskiego. Okazuje się, że wiele znanych substancji, w tym naturalnych składników surowców żywnościowych, metabolitów nieszkodliwych mikroorganizmów lub produktów ich aktywności enzymatycznej, wykazuje efekt zdrowotny u człowieka, a ich umiejętne użycie w produktach mlecznych może być kluczem do nowego kierunku badań nad żywnością funkcjonalną i jej promocji wśród konsumentów.

EN

The intestinal flora is a complex ecosystem of microorganisms in the human body, which is important for the health of the entire human body and is therefore of vital importance. In recent decades, many terms have been coined to describe substances that determine the composition and function of the intestinal flora, including probiotics, prebiotics, synbiotics, and postbiotics. Over the last 10 years, the International Scientific Association for Probiotics and Prebiotics (ISAPP) has developed definitions of these terms. Knowledge of these definitions and the ability to apply them in practice can bring numerous benefits to the dairy industry. It turns out that many well-known substances, including natural ingredients of food raw materials, metabolites of harmless microorganisms, or products of their enzymatic activity, have a health effect on humans, and their skillful use in dairy products could be the key to a new direction of research on functional foods and their promotion to consumers.

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Research opportunities in textile reverse logistics: a systematic review

Sumo Peter Davis, Alimo Philip Kofi, Agyeman Stephen, Sumo Dorris Zayzay, Cai Liling, Ji Xiaofen

LogForum

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2023

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Vol. 19, no. 2

303--315

EN

Background: The textile industry generates a large volume of waste due to the increasing demand for clothing for daily use and fashion. To reduce waste, reverse logistics (RL) has been proposed to ensure the recycling and reuse of waste textiles in the value chain. RL has been broadly examined in several manufacturing supply chains but less explored in the textile industry. The absence of a systematic review on textile reverse logistics (TRL) makes it difficult to identify existing knowledge gaps and research opportunities.Methods: Using the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) framework, this paper contributes a systematic literature review of 28 relevant papers published on TRL between 1999 and August 2022. Results: Overall, there is a shortage of recycling facilities in developing economies. There is a need for quantitative models that assess the location and potential disruptions and aversion of the resulting risks of TRL. Investigating consumers’ perspectives on the desire to sort and transport old textiles to collection sites would be helpful to manufacturers. Additionally, system optimization to reduce emissions that emerge through the TRL production line would help reduce costs. It is also found that incentivizing clothing businesses that adhere to TRL practices would encourage more participation.

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Czy ozon może być stosowany w przemyśle mleczarskim?

Ziarno Małgorzata, Zaręba Dorota

Przemysł Spożywczy

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2022

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T. 76, nr 10

20--26

PL

Mleko jest spożywane prawie we wszystkich społecznościach, ale nieprzetworzone może stanowić zagrożenie dla zdrowia lub życia konsumentów i aby temu zapobiec, konieczne jest właściwe jego przygotowanie. Ozonowanie jest czystą techniką, która wykazuje działanie przeciwdrobnoustrojowe ze względu na swój potencjał utleniający, który w efekcie redukuje populację żywych komórek mikroorganizmów i ogranicza aktywność enzymów. W przemyśle spożywczym ozon jest z powodzeniem stosowany do dezynfekcji powierzchni kontaktujących się z żywnością, wody technologicznej oraz niektórych surowców. Ten zakres aplikacji nie wykorzystuje całego potencjału ozonowania w branży spożywczej, szczególnie w mleczarstwie. Interesujące okazały się wyniki nielicznych badań nad wykorzystaniem ozonu do niszczenia mikroorganizmów bezpośrednio w mleku. Na skuteczność ozonowania mają wpływ m.in. temperatura, pH, wilgotność i obecność materii organicznej. Pod względem redukcji populacji mikroorganizmów lepsze wyniki uzyskuje się w przypadku mleka o niskiej niż wysokiej zawartości tłuszczu.

EN

Milk is consumed in almost all communities, but unprocessed milk can pose a risk to the health or life of consumers and must be properly processed to prevent this from happening. Ozonation is a pure technique that shows antimicrobial activity due to its oxidizing potential, reducing the population of living microorganisms cells and limiting the activity of enzymes. In the food industry, ozone is successfully used to disinfect various types of surfaces in contact with food, proces water and some raw materials. This range of applications does not use the full potential of ozone in the food industry, especially in the dairy industry. The results of a few studies on the use of ozone to destroy microorganisms directly in milk turned out to be particularly interesting. Although the effectiveness of ozonation is influenced, among others, by temperature, pH, humidity and the presence of organic matter. The best results in terms of reducing the microbial population were obtained with low-fat milk.