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Strategic alliances, one component of a total quality management program, break down linkages of a supply chain and help alliance partners to address new markets that could not be economically satisfied by a single firm. In recent years, through numerous press releases and anecdotal references, there have been an increased number of reported strategic alliances. However, there have been no systematic studies of the prevalence and impact of strategic alliances in specific industries and no way to obtain information on the costs and benefits of these formal relationships. This current research addresses these gaps. As part of a long-term longitudinal research program covering diverse industries, two different industries, one in products (food and beverages) and the other in services (executive recruiting) were studied to determine the extent of penetration and effectiveness of strategic alliances. This paper presents examples of strategic alliances and the survey results describing penetration, types of alliances, business benefits, and expected costs.

The objective of this review is to present a variety of surface and colloid chemical methodologies, in brief, with which one may study the role of proteins as emulsifiers and co-emulsifiers. The techniques range from microtechniques aimed at single interfaces (film balance) and double interfaces (tensiolaminomerry) to macrotechniques aimed at the gross emulsion (microcalorimetry, electrophoresis, pulsed, nuclear magnetic resonance, microwaves). Equipment, procedures, typical results, and interpretation of the data are reviewed. Some results with commercially available proteinaceous materials are presented. A link between emulsion formation and stability theory, experimental methods, and food applications is made through the examples of a salad dressing emulsion and a foamable emulsion.

Antimicrobial activities of various short chain alcohols and diols against a staphylococcus, a lactobacillus and a yeast, have been determined using a liquid culture system. There appears to be a relationship between carbon chain length and antimicrobial activity, and between molecular asymmetry and antimicrobial activity. Microorganisms which are resistant to the antimicrobial activity of propylene glycol have been found to be resistant to that of ethanol as well, as demonstrated by dilution plating of suspension cultures, and observations of single cells or small groups of cells in hanging drops. Cell membrane function interference is suggested as a mechanism of action since the inhibitory activity increases directly with reduced surface tension capability in the alcohol series.