If you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all. Please visit www.emeraldinsight.com/authors for more information. About Emerald www.emeraldinsight.comEmerald is a global publisher linking research and practice to the benefit of society. The company manages a portfolio of more than 290 journals and over 2,350 books and book series volumes, as well as providing an extensive range of online products and additional customer resources and services.Emerald is both COUNTER 4 and TRANSFER compliant. The organization is a partner of the Committee on Publication Ethics (COPE) and also works with Portico and the LOCKSS initiative for digital archive preservation. AbstractPurpose -This purpose of this paper is to synthesize and propose the indicators of knowledge management capability (KMC) in different knowledge management (KM) processes to assess KM effectiveness. It also intends to provide useful indicators for those who are interested in the study of KMC to create effective KM, who can utilize the aforementioned indicators as guidelines in the development of empirical definitions by testing them. Design/methodology/approach -This paper is a literature review research, through which indicators of KMC for KM effectiveness are synthesized, utilizing related documents, literature and other research studies and the characteristics of which are evaluated by the KM experts as specified in qualitative research. Findings -The results of the research suggest two main aspects of KMC for KM effectiveness: first, a resource-based perspective, which comprises technology, structure and culture; and second, a knowledge-based perspective, which comprises expertise, learning and information. It is suggested that there are 84 indicators in KMC for KM effectiveness, which can be divided into: 22 indicators on KMC-knowledge acquisition; 21 indicators on KMC-knowledge creation; 19 indicators on KMC-knowledge storage; and 22 indicators on KMC-knowledge application. Originality/value -Apparently the existing research concerning KMC does not reveal clear conclusions nor designate indicators of KMC in both aspects: resource-based perspective and knowledge-based perspective. The consequence is a lack of direction and precision in developing KMC to achieve its effectiveness. This paper therefore provides clear visions on important aspects of KMC whereby the various indicators of their components need to be developed to enrich the concept and further the development of KM. It also provides future researchers with useful means to assess the KM effectiveness in different KM processes.

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Fostering innovation in a mature company can often seem like a swim upstream-the needs of the existing business often overwhelm attempts to create something new. Mature companies understand that to compete today they need to innovate. But finding sources of innovation while still paying attention to the current business can be a struggle. Open innovation has played an important role to drive the new business in 21th century. Academic research commercialization may be challenged by the faculty members' academic routines, institutional priorities, and faculty retention. In order to undertake applied research, university scientists must spend a certain amount of time each period to keep up with the latest scientific developments and absorb new ideas. Because almost all faculty members have teaching responsibilities, many of them fear that participation in the protection and commercialization of Intellectual Property Rights is time consuming.There are lots of basic researches focuses on polylactic acid (PLA), the most promising bioplastics, however that is still far behind the commercialization step. The close innovation system may take longer time to achieve excellence in its technology under fierce competition environment. This study illuminates the complexities and challenges involved in managing innovation toward specific results. These challenges seem to result, in part, from the multidisciplinary nature of R&D work, it associated with risks, uncertainty and non-linear processes. One of the finding in this study is that many of the factors that drive innovative bioplastic industry are derived in collaboration with technology push and demand pull. The study's findings contribute to our understanding of consumer attitudes towards 'Green' products such as bioplastics. Most critical in this respect is whether such products make economic sense for a company. This study may provide some guidelines to support development of a concrete directionfor PLA under open innovation atmosphere.

Hom Nil (Oryza sativa), a Thai black rice, contains polyphenolic compounds which have antioxidant properties. The objective of this study was to investigate physicochemical properties of Hom Nil rice flour (HN) and its application in gluten free bread by using Hom Mali 105 rice flour (HM) as the reference. The results demonstrated that HN flour had significantly higher average particle sizes (150 ± 0.58 µm), whereas the content of amylose (17.6 ± 0.2%) was lower than HM flour (particle sizes = 140 ± 0.58 µm; amylose content = 21.3 ± 0.6%). Furthermore, HN contained higher total phenolic compounds (TPC) (2.68 ± 0.2 mg GAE/g flour), total anthocyanins (293 ± 30 mg cyanidin-3-glucoside/g flour), and the ferric reducing antioxidant power (FRAP) (73.5 ± 1.5 mM FeSO4/g) than HM flour (TPC = 0.15 mg GAE/g flour and FRAP = 2.24 mM FeSO4/g flour). In thermal properties, the onset temperature (To), the peak temperature (Tp) and the conclusion (Tc) temperature of HN flour were similar to the values of HM flour. However, HN flour had lower enthalpy change (ΔH) than HM flour. The results showed that HN flour had lower swelling power and higher solubility than HM flour at the temperature between 55 °C and 95 °C. In pasting properties, HN flour also showed lower peak, trough and breakdown viscosity than HM flour. In addition, the bread samples prepared by HN flour had higher value of hardness and lower value of cohesiveness than the bread prepared from HM flour. Taken together, the findings suggest that HN flour could be used as an alternative gluten-free ingredient for bread product.

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