Incubation publication model for quality improvement of scientific book: A case study of books on functional food

Background of the study: Lack of information on functional food ingredients in book form has encouraged LIPI Press to create an incubation scheme for scientific publications that can Accelerate the process of publishing scientific texts, roommates are always constrained by the halt of creative ideas from the authors.Purpose: The concept of implementing a scientific publication incubation scheme involves the process of transfer of knowledge and learning is a complex process and involves many parties, from the stage of ideas (ideation) until the book becomes available and is worth reading by the target reader.Method: The novelty aspect of research in the context of this activity is the implementation of the book publishing scheme (scientific), thus the need to establish an appropriate model.Findings: The concept of this the model emphasizes the aspects of knowledge management and communication between actors in publications items, namely, writers, experts, and publishers (editors).Conclusion: In this case, knowledge management will identify the most influential factors in supporting the incubation modeling of book publications so that the acceleration of the publication process can be optimized.

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KNOWLEDGE WITHHOLDING WITHIN AN ORGANIZATION: THE PSYCHOLOGICAL RESISTANCE TO KNOWLEDGE SHARING LINKING WITH TERRITORIALITY

Journal on Innovation and Sustainability RISUS ISSN 2179-3565 ◽

10.24212/2179-3565.2018v9i3p94-108 ◽

2018 ◽

Vol 9 (3) ◽

pp. 94 ◽

Cited By ~ 2

Author(s):

Anupam Kumar Das ◽

Shimul Chakraborty

Keyword(s):

Knowledge Management ◽

Knowledge Sharing ◽

Transfer Of Knowledge ◽

Lack Of Information ◽

The World ◽

Knowledge Barriers ◽

The Difference ◽

Territorial Behaviors ◽

Knowledge Hiding ◽

Efficient Transfer

The world of knowledge management consists of different terms that are flying around. Some words are more significant and frequently used than others. Knowledge sharing and knowledge transfer are sometimes measured to have overlapping content and used synonymously. The transfer of knowledge between organizational members has drawn consideration from both academia and business because company competitiveness is linked directly to the dissemination of innovation through an organization. Regardless of the efforts to increase knowledge sharing in organizations, success has been subtle. It is pretty clear that in many instances, employees are not willing to share knowledge even when organizational practices are followed to facilitate transfer. As the scope of innovation within an organization depends on the efficient transfer of knowledge between members, this paper emphases on the concept of knowledge withholding, which is known to interrupt this transfer and distinguish from related concepts (knowledge barriers, knowledge hiding). The aim of this paper is to make a contribution in finding the proper demarcations between these concepts. Firstly, to prove that knowledge sharing and knowledge withholding are separate concepts, Herzberg’s twofactor theory is used which explain the difference between them. Secondly, previous studies on knowledge management are exposed to have unnoticed knowledge withholding in courtesy of knowledge sharing, leading to a lack of information on the earlier. Thirdly, knowledge withholding is defined into two separate manners: the intentional hiding and the unintentional hoarding of knowledge. Finally, characteristics of knowledge withholding are abbreviated based on four territorial behaviors associated to employees in order to advocate areas for further study.

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Style guide for an Open Access publishing workflow for academic books

10.14293/s1111.000/000002.v1 ◽

2020 ◽

Author(s):

Antonia Schrader ◽

...

Keyword(s):

Open Access ◽

Basic Structure ◽

Scientific Publication ◽

Quality Standard ◽

Open Access Publishing ◽

Transfer Of Knowledge ◽

Scientific Publications ◽

Creative Commons ◽

Printed Books ◽

Cover Design

The present style guide (Version 1.5 of October 10, 2019) has been created as result of the research project Open-Access-Hochschulverlag ( Open Access University Press ) at Leipzig University of Applied Sciences, Germany. The project was to develop a sustainable and adoptable workflow, which enables universities to publish their publications both as OA and printed books in a state-of-the-art publishing process and without any restrictions regarding the license, the variety of formats, print run etc. The style guide was created to characterise the internal layout of OA books, which have been published by our university press. To enable low-threshold transfer of knowledge how to publish OA books, this style guide has been published under Creative Commons Licence CC BY. Publishing monographs in a uniformly series design, the so house style, offers several advantages: it creates a recognition value for the user, so the publications are better remembered and the university press as a publisher becomes more visible as a brand. In addition, a uniform appearance ensures a consistent quality standard, as scientific publications can be highly structured and complex. Strict specifications facilitate the handling of those complex content and ensures the uniform appearance. The house style of our project consist of general specifications such as the selection of book formats, the basic structure of the scientific publication, page layout, baseline grids, fonts, colors, pagination and running titles, as well as rules for hyphenation and Document Object Identifier (DOI). Furthermore, specifications for the content-specific elements, which may occur in scientific publication are defined, such as heading hierarchies, footnotes, subtitles, lists and numbering, indents, formulas, source code, info boxes, figures and tables. Finally, the guideline includes further specifications, e.g. cover design, directories, appendix and specifications for the electronic output formats of the publication.

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Bioactive Fish Fatty Acids: Health Effects and Their Use as Functional Food Ingredients

Current Nutrition & Food Science ◽

10.2174/15734013113096660015 ◽

2013 ◽

Vol 9 (4) ◽

pp. 283-297 ◽

Cited By ~ 18

Author(s):

Deborah Pacetti ◽

Massimo Mozzon ◽

Paolo Lucci ◽

Natale Frega

Keyword(s):

Fatty Acids ◽

Health Effects ◽

Functional Food ◽

Food Ingredients

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Penerbitan buku ilmiah daring berbasis open monograph press (OMP)

Berkala Ilmu Perpustakaan dan Informasi ◽

10.22146/bip.v16i2.265 ◽

2020 ◽

Vol 16 (2) ◽

pp. 155-169

Author(s):

Dhevi Enlivena Irene Restia Mahelingga

Keyword(s):

Book Publishing ◽

Scientific Publication ◽

Product Distribution ◽

Qualitative Approach ◽

Primary Data ◽

Access To Information ◽

Online Publishing ◽

Publishing Process ◽

Publication Process ◽

Academic Publications

Introduction. There has been limited discussion on Open Monograph Press (OMP) although its potential is recognized to support academic publications in Indonesia. This is due to the lack of access to information and dissemination of OMP by academic publishers that have implemented OMP in their publication process. Data Collection Method. This paper used a qualitative approach by starting the elaboration publication process in Lembaga Ilmu Pengetahuan Indonesia (LIPI) Press. This paper examined how OMP-based online publishing system is able to accommodate book publishing process in LIPI Press. Primary data in this study was collected through records of the user interface of the online page of LIPI Press which uses OMP. Data Analysis. The data was analyzed by using a descriptive-analytic approach. Results and Discussions. OMP is useful not only to accommodate all roles and processes of scientific publication but also to accommodate the publisher's need for a catalog website. OMP metadata can be indexed by Google Scholar and can be a helpful tool for product distribution. Conclusion. OMP is suggested to become a standard in publication process.

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Identification of the functional food ingredients with antithrombotic properties via virtual screen and experimental studies

Food Chemistry ◽

10.1016/j.foodchem.2021.130237 ◽

2021 ◽

pp. 130237

Author(s):

Xin Zheng ◽

Pei Pu ◽

Botian Ding ◽

Weichen Bo ◽

Dongya Qin ◽

...

Keyword(s):

Functional Food ◽

Experimental Studies ◽

Food Ingredients ◽

Virtual Screen

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Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge

Plants ◽

10.3390/plants10071306 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1306

Author(s):

Marcin Dziedziński ◽

Joanna Kobus-Cisowska ◽

Barbara Stachowiak

Keyword(s):

Human Health ◽

Bioactive Compounds ◽

Functional Food ◽

Biological Activities ◽

Food Ingredients ◽

Beneficial Effects ◽

Pine Tree ◽

Pine Trees ◽

Health Promoting ◽

Few Data

The pine (Pinus L.) is the largest and most heteromorphic plant genus of the pine family (Pinaceae Lindl.), which grows almost exclusively in the northern hemisphere. The demand for plant-based remedies, supplements and functional food is growing worldwide. Although pine-based products are widely available in many parts of the world, they are almost absent as food ingredients. The literature shows the beneficial effects of pine preparations on human health. Despite the wide geographical distribution of pine trees in the natural environment, there are very few data in the literature on the widespread use of pine in food technology. This study aims to present, characterise and evaluate the content of phytochemicals in pine trees, including shoots, bark and conifer needles, as well as to summarise the available data on their health-promoting and functional properties, and the potential of their use in food and the pharmaceutical industry to support health. Various species of pine tree contain different compositions of bioactive compounds. Regardless of the solvent, method, pine species and plant part used, all pine extracts contain a high number of polyphenols. Pine tree extracts exhibit several described biological activities that may be beneficial to human health. The available examples of the application of pine elements in food are promising. The reuse of residual pine elements is still limited compared to its potential. In this case, it is necessary to conduct more research to find and develop new products and applications of pine residues and by-products.

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Food-grade aerogels obtained from polysaccharides, proteins, and seed mucilages: Role as a carrier matrix of functional food ingredients.

Trends in Food Science & Technology ◽

10.1016/j.tifs.2021.04.021 ◽

2021 ◽

Author(s):

Pavidharshini Selvasekaran ◽

Ramalingam Chidambaram

Keyword(s):

Functional Food ◽

Food Ingredients ◽

Food Grade

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Knowledge management practices for innovation: a multinational corporation’s perspective

Journal of Knowledge Management ◽

10.1108/jkm-06-2014-0242 ◽

2014 ◽

Vol 18 (5) ◽

pp. 905-918 ◽

Cited By ~ 39

Author(s):

Daniel Jiménez-Jiménez ◽

Micaela Martínez-Costa ◽

Raquel Sanz-Valle

Keyword(s):

Social Capital ◽

Knowledge Management ◽

Management Practices ◽

Organizational Innovation ◽

Multinational Companies ◽

Transfer Of Knowledge ◽

Content Type ◽

Reverse Knowledge Transfer ◽

Knowledge Management Practices ◽

Different Sources

Purpose – This paper aims to assess the importance of different knowledge management practices to promote organizational innovation in multinational companies. The links among internationalization, reverse knowledge transfer and social capital and organizational innovation are analyzed. Design/methodology/approach – Structural equation modeling was used to check the research hypotheses with a sample of 104 multinational companies. Findings – The results show that internalization has no direct effect on organizational innovation but a indirect effect trhrough the transfer of knowledge from external subsidiaries to the headquarter. Furthermore, this knowledge and other that comes from internal and external social capital is essential for the development of innovations. Research limitations/implications – Self-reporting by the CEOs may be the most significant limitation, as a single key informant provided the data; multiple informants would enhance the validity of the research findings. A second limitation is the cross-sectional design of the research that does not allow observation of the short- and long-term impact of the relationships among the variables. Practical implications – Organizational innovation is not an easy task. However, those multinational companies which foster knowledge management practices that generate new knowledge from external subsidiaries, internal or external social relationships, will facilitate the generation of innovations. In consequence, these companies should foster the generation of knowledge from different sources. Originality/value – The focus of the study in this paper is on multinational companies and the possibility to acquire knowledge from different sources (inside organization, external local environment and international context). Specially, focus on the transfer of knowledge from subsidiaries to headquarters (reverse knowledge transfer), as it is insufficiently investigated by current literature.

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Encapsulation of food protein hydrolysates and peptides: a review

RSC Advances ◽

10.1039/c5ra13419f ◽

2015 ◽

Vol 5 (97) ◽

pp. 79270-79278 ◽

Cited By ~ 93

Author(s):

Aishwarya Mohan ◽

Subin R. C. K. Rajendran ◽

Quan Sophia He ◽

Laurent Bazinet ◽

Chibuike C. Udenigwe

Keyword(s):

Functional Food ◽

Protein Hydrolysates ◽

Food Protein ◽

Food Ingredients ◽

Health Promoting

Encapsulation of food protein hydrolysates and peptides using protein, polysaccharide and lipid carriers is needed to enhance their biostability and bioavailability for application as health-promoting functional food ingredients and nutraceuticals.

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