Effects of Social e-Commerce on Consumer Behavior

Objectives: The purpose of this research is to conduct an examination of intention factors for using social commerce in Indonesia. Methods/Analysis: This research is a quantitative study that applies the customer analysis model to four big social commerce sites in Indonesia. This study uses the multivariate regression method and IBM SPSS 25 software to prove the relationship between research variables. Findings: Variables will include performance expectations, effort expectations, societal effects, supportive circumstances, and cost savings. Data from 210 online respondents in Indonesia were collected. Novelty and Improvements:Positive outcomes are provided by the model as a result of changes in the use of social commerce. Doi: 10.28991/HIJ-2022-03-04-01 Full Text: PD

Characterization of soybean protein concentrate-stearic acid/palmitic acid blend edible films

The effect of incorporating commercial stearic acid/palmitic acid blend (SA/PA, 63/37 wt %) into hydrophilic soybean protein concentrate (SPC) film-forming solutions at neutral and alkaline pH on some selected properties of edible cast films was investigated. SA/PA-added SPC film exhibited a significant increase in translucency, being more relevant for films obtained at pH 7. This was associated with the more heterogeneous morphology of such films as observed by scanning electron microscopy. Calorimetric measurements and X-ray diffraction studies confirmed the presence of crystalline fatty acids in films at pH 7 and new crystalline structures at pH 10 due to interactions or reactions between SPC and SA/PA blend. Fourier Transform infrared spectroscopy results confirmed the incorporation of fatty acids into SPC and revealed the occurrence of interactions between both components, depending on the film-forming emulsion pH. Moisture absorption isotherms at high relative humidity (RH) were determined and experimental data were adequately fitted by Peleg's empirical equation. Control SPC films produced at pH 7 were distinctly more moisture resistant than those at pH 10 owing to the more charged protein molecules at alkaline pH. The increased moisture resistance of SA/PA-added-SPC film at pH 10 was related to the more homogeneous dispersion of fatty acid particles within the protein matrix.Fil: De la Caba, K.. Universidad del País Vasco; EspañaFil: Peña, C.. Universidad del País Vasco; EspañaFil: Ciannamea, Emiliano Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Stefani, Pablo Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Mondragon, I.. Universidad del País Vasco; EspañaFil: Ruseckaite, Roxana Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentin

Stability of Lactobacillus rhamnosus GG incorporated in edible films: impact of anionic biopolymers and whey protein concentrate

The incorporation of probiotics and bioactive compounds, via plasticised thin-layered hydrocolloids, within food products has recently shown potential to functionalise and improve the health credentials of processed food. In this study, choice of polymer and the inclusion of whey protein isolate was evaluated for their ability to stabalise live probiotic organisms. Edible films based on low (LSA) and high (HSA) viscosity sodium alginate, low esterified amidated pectin (PEC), kappa-carrageenan/locust bean gum (κ-CAR/LBG) and gelatine (GEL) in the presence or absence of whey protein concentrate (WPC) were shown to be feasible carriers for the delivery of L. rhamnosus GG. Losses of L. rhamnosus GG throughout the drying process ranged from 0.87 to 3.06 log CFU/g for the systems without WPC, losses were significantly reduced to 0 to 1.17 log CFU/g in the presence of WPC. Storage stability (over 25d) of L. rhamnosus GG at both tested temperatures (4 and 25°C), in descending order, was κ-CAR/LBG>HSA>GEL>LSA=PEC. In addition, supplementation of film forming agents with WPC led to a 1.8- to 6.5-fold increase in shelf-life at 4°C (calculated on the WHO/FAO minimum requirements of 6 logCFU/g), and 1.6 to 4.3-fold increase at 25°C. Furthermore probiotic films based on HSA/WPC and κ-CAR/LBG/WPC blends had both acceptable mechanical and barrier properties

SISTEM MANUFAKTUR BERDASARKAN SIMULASI PADA PT. DENKO WAHANA INDUSTRIES

SISTEM MANUFAKTUR BERDASARKAN SIMULASI PADA PT. DENKO WAHANA INDUSTRIES

Structural and functional properties of soy protein isolate and cod gelatin blend films

8 pages, 6 figures, 3 tablesThe structure-function relationship of composite films obtained from soybean-protein isolate (SPI) and cod gelatin was studied. Films with different ratios of SPI:gelatin (0, 25, 50, 75, 100% [w/w]) and plasticized by a mixture of glycerol and sorbitol were prepared by casting. Regardless of the soybean-protein concentration, the thickness and water-vapor permeability of the composite films diminished significantly as compared to pure-gelatin films. The formulation containing 25% SPI: 75% cod-skin gelatin had the maximum force at the breaking point, which was 1.8-fold and 2.8-fold greater than those of 100% gelatin and 100% SPI films, respectively. Moreover, this formulation offered high percent-deformation values lower than those of gelatin but higher than all other films containing SPI-, and the same relatively low water-vapor permeability as the 100% SPI film. While all the films exhibited high water solubility, a slight reduction in film solubility and soluble protein was observed with increasing SPI concentration. Differential-scanning calorimetry analyses revealed that gelatin was completely denatured in all films, while soy proteins largely maintained their native conformation. Analysis by fourier-transform–infrared spectroscopy revealed that the presence of 25% SPI produced gelatin conformational changes, self-aggregation of gelatin chains, and intermolecular associations via CO bonds between gelatin and SPI proteins. All films were translucent in appearance, but the yellowish color increased with increasing proportions of the soybean proteins.This work has been performed within the framework of the project CYTED XI.20 and sponsored by the Spanish Ministry of Education and Science under project AGL2005-02380/ALI and by the National Agency of Scientific and Technological Support (SECyT,) of Argentina under project PICT 35036/05.Peer reviewe

Effects of drying conditions on some physical properties of soy protein films

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)The influence of drying conditions (air temperature and relative humidity) on mechanical properties, solubility in water, and color of two kinds of soy protein isolate film: a commercial one (CSPI) and other obtained under laboratory conditions (LSPI) were evaluated using the response surface methodology (RSM). Soy protein films were prepared by casting using glycerol as plasticizer. The films were dried in a chamber with air circulation under controlled conditions of relative humidity (24%, 30%, 45%, 60%, 66%) and air temperature (34, 40, 55, 70, 76 degrees C). It was verified that mechanical properties of films made from LSPI and CSPI are influenced in a very different way by the drying conditions due to a diverse initial protein conformation in both materials, as was revealed by DSC and SDS-Page studies. The solubility of the LSPI film was affected by temperature and relative humidity, being lowest (similar to 50%) for films obtained at high RH and temperatures ranging from 45 to 76 degrees C. For CSPI films, in contrast, solubility did not depend on the drying process and it remained relatively constant (similar to 40%). The optimal drying conditions determined by RSM were: 70 degrees C and 30% RH for CSPI films and 60 degrees C and 60% RH for LSPI films. Dried under these conditions, CSPI films presented a higher tensile strength, lower elongation at break, lower solubility and better water and oxygen permeability than LSPI ones. (C) 2008 Elsevier Ltd. All rights reserved.903341349National Agency of Scientific and Technological Support [SECyT, PICT 12085, 35036]Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)CyTED [X1.20]Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)National Agency of Scientific and Technological Support [SECyT, PICT 12085, 35036]CyTED [X1.20