The purpose of food packaging is to preserve the quality and safety of the food it contains from the time of manufacture to the time it is used by the consumer. Recently, the demand for safe and high quality foods, as well as changes in consumer preferences have led to the development of innovative and novel approaches in food packaging technology. One such development is the active food packag...

The Bali Provincial Government through PERGUB (Governor Regulation) Number 97 of 2018 has regulated the Limitation Disposable Waste Generation. implementation these regulations been implemented among Small and Medium Industries (IKM) that produce Balinese souvenirs. IKM sector begun to switch using bamboo packaging, which is commonly used package banten pejati (Balinese traditional offerings) s...

Introduction: Active packaging is one of the innovations in food packaging industry that would be a respons to the changing needs of consumers and markets. In this technique, materials such as adsorbents oxygen, moisture, carbon dioxide, ethylene and carbon dioxide-releasing flavor compounds, antimicrobials, antioxidants and various aromatic compounds are used. In the last deca...

background & aim: considering the inevitable side effects of chemical drugs, nowadays, herbal medicine has gained a special importance. cinnamon of lauraceae family, is commonly used as a food spice and medicine. it is famous to be, antimicrobial, anti-oxidant, anti-diabetic, anti-viral, and antispastic. it also prevents abdominal bloating, increases sweating and uterus muscle constrictions...

Sustainable innovations in food packaging are important terms of preventing waste and reducing environmental impact, but existing industry regimes networks may hinder their diffusion into established markets. However, research on reorientation industries, value that situation, has been limited. This study examines the changes to can facilitate sustainable innovation packaging. Empirically, tran...

Introduction: Active packaging is one of the innovations in food packaging industry that would be a respons to the changing needs of consumers and markets. In this technique, materials such as adsorbents oxygen, moisture, carbon dioxide, ethylene and carbon dioxide-releasing flavor compounds, antimicrobials, antioxidants and various aromatic compounds are used. In the last deca...

A new type of chitosan/2-hydroxypropyl-β-cyclodextrin composite membrane have been developed for the encapsulation and controlled release of gallic acid. The morphology of the composite membrane was investigated by infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM), whereas swelling gallic acid and release properties were investigated by UV-visible spectroscopy. The release be...

A renewable resource, epoxidized jatropha oil (EJO), was used as a green plasticizer and added to poly(lactic acid) (PLA). EJO was compounded into PLA at different contents. The addition of 3 wt % EJO to the PLA demonstrates significant improvement in flexibility, which leads to a percentage increase of about 7000% in elongation at break. This tensile result was confirmed by surface morphology ...

The value chain concept disaggregates a firm into the various activities it performs. Abstracting from the firm-level this concept has also been applied to industries as a whole. In this paper we conceptualize a software specific value chain and provide a first proof of concept. Our approach aggregates and unifies findings from a literature review on industry-level value chains, software value ...

Chitosan is produced by deacetylation of chitin, the second most abundant polymer in nature next to cellulose. Being a unique cationic polysaccharide, chitosan possesses many functional properties and bioactivities, such as antioxidant property, lipidlowering activity, antimicrobial capacity, film-forming and gelling property, encapsulation potentials, and so on. Since last decade, it has been ...