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The purpose of this paper is to investigate the potential use of construction and demolition waste materials (C&DWM) as an alternative for natural fine aggregates (NFA), in view to solve the disposal problems caused due to landfills. In addition, to evaluate its suitability as a sustainable material, mechanical and durability properties have been performed on different proportions of concrete blending and the results recorded were compared with the reference concrete values.

In this research, the NFA were replaced at the proportion of 25%, 50%, 75% and 100% of C&DWM with a constant slump range of 130 mm–150 mm. This parameter will assess the consistency of the fresh concrete during transportation process. The characteristics of the end product was evaluated through various tests conducted on hardened concrete samples, namely, compressive strength, flexural strength, depth of penetration of water under pressure, rapid chloride penetration test, carbonation test and ultrasonic pulse velocity (UPV) test. All results recorded were compared with the reference concrete values.

The results demonstrated that the use of C&DWM in concrete portrayed prospective characteristics that could eventually change the concept of sustainable concrete. It was noted that the compressive and flexural strength decreased with the addition of C&DWM, but nevertheless, a continuous increase in strength was observed with an increase in curing period. Moreover, the increase in rapid chloride penetration and decrease in UPV over time period suggested that the concrete structure has improved in terms of compactness, thus giving rise to a less permeable concrete. The mechanical tests showed little discrepancies in the final results when compared to reference concrete. Therefore, it is opined that C&DWM can be used effectively in concrete.

This study explores the possible utilisation of C&DWM as a suitable surrogative materials in concrete in a practical perspective, where the slump parameter will be kept constant throughout the experimental process. Moreover, research on this method is very limited and is yet to be elaborated in-depth. This approach will encourage the use of C&DWM in the construction sector and in the same time minimise the disposal problems caused due to in landfills.

Nanotechnology as an emerging area if adequately harnessed could revolutionise food packaging and food processing industry worldwide. Although several benefits of nano-materials or particles in food packaging have been suggested, potential risks and health hazards of nano-materials or particles are possible as a result of migration of their particles into food materials. The purpose of this review therefore assessed nanotechnology and its applications in food packaging, consumer acceptability of nano-packaged foods and potential hazards and safety issues in nano-packaged foods.

This review takes a critical assessment of previous literature on nanotechnology and its impact on food packaging, consumer health and safety.

Applications of nanotechnology in food packaging could be divided into three main divisions: improved packaging, which involves mixing nano-materials into polymers matrix to improve temperature, humidity and gas barrier resistance of the packaging materials. Active packaging deals with direct interaction between nano-materials used for packaging and the food to protect it as anti-microbial or oxygen or ultra violet scavengers. Smart packaging could be used to sense biochemical or microbial changes in foods, as well as a tracker for food safety, to prevent food counterfeit and adulteration. The review also discussed bio-based food packaging which is biodegradable. Bio-based packaging could serve as veritable alternative to conventional packaging which is non-degradable plastic polymers which are not environmental friendly and could pose a threat to the environment. However, bio-based packaging could reduce material waste, elongate shelf life and enhance food quality. However, several challenges are envisaged in the use of nano-materials in food packaging due to knowledge gaps, possible interaction with food products and possible health risks that could result from the nano-materials used for food packaging.

The increase in growth and utilisation of nanotechnology signifies wide use of nano-materials especially in the food sector with arrays of potential benefits in the areas of food safety and quality, micronutrients and bioactive ingredients delivery, food processing and in packaging Active studies are being carried out to develop innovative packages such as smart, intelligent and active food packaging to enhance effective and efficient packaging, as well as balanced environmental issues. This review looks at the future of nano-packaged foods vis-à-vis the roles played by stakeholders such as governments, regulatory agencies and manufacturers in looking into consumer health and safety issues related to the application of nano-materials in food packaging.

The purpose of this research was to find the influence of sublimation process on air permeability and water absorption dynamics of knitted and woven polyester-based fabrics.

Three different sublimation designs were prepared and applied (keeping the same sublimation parameters) for eight variants of knitted and four variants of woven polyester-based fabrics. Air permeability and water absorption dynamics during 180s period was measured and compared before and after the sublimation process.

According to the obtained results, high temperature and pressure applied in sublimation process have influence on the porosity and air permeability of knitted fabrics; however, the influence on water absorption dynamics is minimal. Sublimation design dos not have any influence on the mentioned properties.

The obtained results of the sublimation process influence on air permeability and water absorption dynamics of knitted and woven polyester-based fabrics will help to understand how sublimation process can affect comfort properties of textile fabrics.

This study aims to explore the level of entrepreneurial intentions (EIs) among students in three private universities in Bahrain. The examined factors that are expected to shape EI are personal attraction toward becoming an entrepreneur, perceived behavioral control and subjective norms and social valuation of entrepreneurship.

A close-ended questionnaire was used to collect data of the study. The total number of questionnaires distributed was 1,530 questionnaires, while the total number of the valid questionnaires retrieved was 550, which makes the total response rate to be 36 per cent.

Regression analysis results indicated that students’ personal attraction toward entrepreneurship and perceived behavioral control had a significant strong positive relationship with their EI. In addition, there was a significant moderate positive relationship between students’ perceived subjective norms and social valuation of entrepreneurship with their EI.

The findings showed that entrepreneurial education is needed to improve students’ skills and knowledge and enhance their EI and perceived behavioral control. In addition, it is important to expose students to entrepreneurial role models and their businesses and to promote entrepreneurial careers as desirable and feasible options that may bring more advantages than working in the government or private sector.

This study aims to have a product with enhanced shelf stability from the Kadaknath bird. It is localized to its native tract in India and is unknown to a major part of the world. As in tropical countries, the meat products prepared have limited shelf-life and restricted market access, hence, the pickle was developed to enhance its access to areas other than a native tract of Kadaknath.

The product was developed to assess the effect of cooking and dehydration on sensory and microbial features while enhancing shelf stability. A comparison between cooking methods i.e. steam cooking (SC) and microwave cooking (MC) followed by dehydration to get steam cooked + dehydration (SCD) and microwave cooked + dehydration (MCD) were subjected for the study.

The study revealed that sensory evaluation, from 0 to 100 days, for all the sensory parameters indicated that SC and MC samples scored more values than SCD and MCD, however, with the storage the values increased initially on the 20th day followed by a gradual decrease. The total plate count (colony forming unit) on 0 day for SC and MC were 2.51 and 2.46, whereas for SCD and MCD the values were 1.94 and 1.98, respectively, indicating significantly (P = 0.01) lower values in dehydrated meat pickle preparations (SCD and MCD) in comparison to samples prepared without dehydration (SC and MC). Similarly, on the 60th day, the meat pickle treatments mentioned as SC and MC had the yeast and mold counts (colony forming unit) detected as 1.79 and 1.88, respectively, however, the organisms were not detectable in treatments SCD and MCD.

Developed product may be suitable for long distance marketing and making the local delicacy available to distant places.

The literature review indicated that though meat pickles have been prepared earlier most of the preparations involved chemical preservatives/antioxidants and trials with hurdles such as dehydration and cooking variations were scanty.

This research paper aims to examine how open innovation (OI) intermediaries facilitate knowledge collaboration between organizations and online user communities. Drawing on a Community of Practice (CoP) perspective on knowledge, the study lays out a framework of the knowledge boundary management mechanisms (and associated practices) that intermediaries deploy in enabling client organizations to engage in online community-based OI.

This research is based on an exploratory case study of an OI intermediary and 18 client organizations that engage with online user communities on the intermediary’s platform. Results incorporate both the intermediary and clients’ perspective, based on analysis of intermediary and client interviews, clients’ online community projects and other archival data.

Results reveal that OI intermediaries deploy three knowledge boundary management mechanisms – syntactic, semantic and pragmatic – each underpinned by a set of practices. Together, these mechanisms enable knowledge transfer, translation and transformation, respectively, and thus lead to cumulatively richer knowledge collaboration outcomes at the organization–community boundary. The findings show that the pragmatic mechanism reinforces both semantic and syntactic mechanisms, and is hence the most critical to achieving effective knowledge collaboration in community-based OI settings.

The findings suggest that OI intermediaries have to implement all three boundary management mechanisms to successfully enable knowledge collaboration for community-based OI. More specifically, intermediaries need to expand their focus beyond the development of digital platforms, to include nuanced efforts at building organizational commitment to community engagement.

Drawing on the CoP view, this study integrates the knowledge management literature into the OI literature to conceptualize the role of OI intermediaries in shaping knowledge collaboration between organizations and communities. In engaging with the interactive nature of knowledge exchange in such multi-actor settings, this research extends the firm-centric theorization of knowledge that currently dominates the existing OI research.

This chapter provides an overview of the current status of renewable energy projects and identifies the key success factors of well-performing public–private partnerships (PPPs). To this end, this study analyses around 1,700 renewable projects on the World Bank’s Private Participation in Renewable Energy (PPRE) database. We then follow an inductive approach for a case review and examine a 5-MW rooftop solar PPP in Gujarat, India, that had been implemented in 2012. In spite of the rapid growth of renewable PPPs, regional disparity is distinct and most PPPs have been undertaken in Latin America and the Caribbean or a few selective countries such as China or South Africa. The case study informs that the successful PPPs may be attributed to such factors as policy coordination in multi-governance systems to attract project investments, the handling of land constraints in a project planning stage, and Green Incentive given to project participants. It offers a valuable insight into the significance of well-designed PPPs for enhanced energy access in developing countries, while accelerating the global transition to renewable-based energy supply to promote sustainable development.

The primary purpose of this study is to examine the factors leading to shopping cart abandonment and construct a model depicting interrelationship among them using interpretive structural modeling (ISM) and Matriced Impact Croises Multiplication Appliquee an un Classement (MICMAC).

Initially, 20 factors leading to shopping cart abandonment were extracted through a systematic literature review and expert opinions. Fifteen factors were finalized using the importance index and CIMTC method, for which consistency has been checked in SPSS software through a statistical reliability test. Finally, ISM and MICMAC approach is used to develop a model depicting the contextual relationship among finalized factors of shopping cart abandonment.

The ISM model depicts a technical glitch (SC8), cash on delivery not available (SC4), bad checkout interface (SC9), just browsing (SC11), and lack of physical examination (SC12) are drivers or independent factors. Additionally, four quadrants have been formulated in MICMAC analysis based on their dependency and driving power. This facilitates technical managers of e-commerce companies to focus more on factors leading to shopping cart abandonment according to their dependency and driving power.

Taking an expert’s opinion as a base may affect the results of the study due to biases based on subjectivity.

This study’s outcomes would accommodate practitioners, researchers, and multinational or national companies to indulge in e-commerce to anticipate factors restricting the general public from online shopping.

For the successful running of an e-commerce business and to retain the confidence of e-shoppers, every e-commerce company must make a strategy for controlling factors leading to shopping cart abandonment at the initial stage. So, this paper attempts to highlight the main factors leading to shopping cart abandonment and interrelate them using ISM and MICMAC approaches. It provides a clear path to technical heads, researchers, and consultants for handling these shopping cart abandonment factors.