Resumo Por meio deste estudo, procurou-se analisar o comportamento do cliente em relação aos aplicativos de pedidos de comida, bem como comparar o comportamento dos usuários de dois níveis para sugerir estratégias para startups de entrega de comida. Para atingir esse objetivo, primeiro a literatura é revisada para desenvolver um modelo construtivo e, em seguida, os dados primários são coletados de usuários de aplicativos de comida nas cidades indianas de Chandigarh e Bhubaneswar para verificar as suposições sobre os fatores que afetam seu comportamento. O resultado mostrou que a segurança financeira e de saúde, juntamente com a entrega flexível e a facilidade de uso, são determinantes significativos da satisfação do cliente no serviço de alimentação digital e o comportamento dos clientes em dois níveis diferentes mostrou semelhança, exceto a importância das opções de variedade e poucos aspectos de descontos e entrega flexível. Este estudo é significativo para os stakeholders na entrega de alimentos, como investidores, fundadores de startups, e fornecedores para criar estratégias para seus serviços de acordo com as preferências do cliente final encontradas neste estudo. procurouse procurou se objetivo seguida saúde uso semelhança alimentos investidores

Abstract Through this study, we tried to analyze customer behavior towards food delivery apps as well as make a comparison of behavior by users from two tiers which is made to suggest strategies for food delivery startups. To accomplish this objective, first the literature is reviewed to develop a constructive model, and then primary data is collected from food app users in the Indian cities of Chandigarh and Bhubaneswar to verify the assumptions on factors affecting their behavior. The results show that financial and health safety, along with flexible delivery and ease of use are significant determinants of customer satisfaction in digital food service and the behavior of customers in two different tiers is shown to be similar, except in the significance of variety options and few aspects of discounts and flexible delivery. This study is significant for food delivery stakeholders such as investors, founders of startups, and vendors to strategize their service as per preferences of the end customer found in this study. startups objective model safety similar investors

The aim of this work was to isolate the potent bacterial strains for the production of cellulose enzyme. A total 30 bacterial isolates showed positive results for the cellulase production but highest enzyme activity was shown by isolate JS 14. From the morphological and biochemical reactions, the isolate was identified as Bacillus sp. Cellulase production was studied by this strain using response surface methodology (RSM). A central composite design (CCD) quadratic response surface was applied to explicate the parameters that significantly affected cellulase production in solid substrate fermentation (SSF). The wheat bran concentration and incubation period were significant factors. The process parameters optimized with response surface methodology was wheat bran concentration 400 g/L; pH, 6.5; temperature, 400C and incubation period 5 days when inoculum 10 % (1x107 cells/ ml) was used for cellulase production in SSF. Supplementation of lactose and CMC to the wheat bran medium favored the enzyme formation.