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RESEARCH ON FACTORS AFFECTING COMPETITIVENESS OF SMALL AND MEDIUM FOOD ENTERPRISES IN HANOI
Nguyen Thi My Nguyet,Luu Thi Thuy Duong,Pham đac Thang 한국무역학회 2017 한국무역학회 국제학술대회 Vol.2017 No.11
Competency theory confirms that competitiveness derives from capacity of resources maintenance and coordination and capacity allowing enterprises to gain their target and purpose. In this paper, in food enterprises, competitiveness is the exploitation and use of enterprise’s capacities to maintain and create competitive advantage to gain higher business performance than competitors and adapt to changes of business environment. This research shows 09 factors that affect to competitiveness of small and medium food enterprises. The research’s result and processed data shows that competitiveness of small and medium food enterprises in Hanoi is most affected by 03 factors: capacities of product quality management, marketing, production and technology. Other factors having less effect on competitiveness of enterprise include: capacities of human resource and finance. These results are the basis for suggesting some solutions to enhance competitiveness of these enterprises in Hanoi.
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( Lieu My Dong ),( Hoang Thi Thuy Hang ),( Nguyen Huyen Nguyet Tran ),( Dang Thi Kim Thuy ) 한국미생물 · 생명공학회 2020 한국미생물·생명공학회지 Vol.48 No.3
Anthocyanins are antioxidant compounds susceptible to environmental factors. Anthocyanin encapsulation into yeast cells is a viable solution to overcome this problem. In this study, the optimal factors for anthocyanin encapsulation were investigated, including anthocyanin concentration, plasmolysis contraction agent, and ethanol concentration, and response surface methodology was evaluated, for the first time. Anthocyanin from Hibiscus sabdariffa L. flowers was encapsulated into Saccharomyces cerevisiae using plasmolysis contraction agent (B: 3%-20% w/v), ethanol concentration (C: 3%-20% v/v), and anthocyanin concentration (A: 0.15-0.45 g/ml). The encapsulation yield and anthocyanin loss rate were determined using a spectrometer (520 nm), and color stability evaluation of the capsules was performed at 80℃ for 30 min. The results of the study showed that these factors have a significant impact on the encapsulation of anthocyanin, in which ethanol agents have the highest encapsulation yield compared to other factors in the study. Statistical analysis shows that the independent variables (A, B, C), their squares (A<sup>2</sup>, B<sup>2</sup>, C<sup>2</sup>), and the interaction between B and C have a significant effect on the encapsulation yield. The optimized factors were anthocyanin, 0.25 g/ml; NaCl, 9.5% (w/v); and ethanol, 11% (v/v) with an encapsulation yield of 36.56% ± 0.55% and anthocyanin loss rate of 15.15% ± 0.98%; This is consistent with the expected encapsulation yield of 35.46% and loss rate of 13.2%.
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