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The purpose of this paper is to systematically review the functionalities, safety regulations and product applications of herb Stevia rebaudiana extract. This plant material is embedded with multiple functionalities such as antioxidant, antidiabetics, anti-inflammation and antimicrobial. The regulations released from global authorities are covered to ensure the safety premise of stevia. Besides, the product applications of the extract of aerial parts of the herb S. rebaudiana helps us to recognize its value from commercial side.

Relevant literatures are selected and obtained from main scientific databases such as Google Scholar, Web of Science, PubMed and trade magazines published between 2000 and 2023. The keywords and their possible combinations such as sweetening, antioxidant, antidiabetics, anti-inflammation, safety and product development were used to ensure the preciseness and completeness of literature searching. Major data such as sweetness, total phenolic content and dose together with latter critical conclusions from searched publications were appropriately used and discussed. In this review, approximately 150 scientific literatures were meticulously ordered and analyzed. In applications, it is the first time that sentiment analysis was used to obtain a market assessment of the stevia-containing products.

This review paper helps rearrange the scientific affairs of those stevia extract’s functions like sweetening, antioxidant, antidiabetics and inflammation. Sweetness indexes of steviol glycosides were summarized together for comparison while various in vitro and in vivo approaches were reviewed to quantify those functions’ capacities and to depict the related mechanism. The regulation of steviol glycoside compounds such as rebaudioside A was established by global authorities such as US Food and Drug Administration and Joint FAO/World Health Organization Expert Committee to ensure the safety endorsement before commercialization. Then, this study discussed about the market performance of stevia ingredients or products with the self-developed data analytics. This study also investigated the product development progress of stevia-containing food products in the categories of beverage, bakery, dairy and confectionery. Those stevia-containing food consumer goods can be acceptable by certain consumers.

This review paper precisely presents the evidential information about the stevia’s multiple functionalities with mechanisms and global regulation milestones. To the best of the authors’ knowledge, it is then the first time to probe the stevia-containing products’ market performance through data analytics.

As has been said, the commercial “infants' food,” leaving on one side the condensed milk, is almost invariably a powder, and, as such, should conform in composition as nearly as possible to a dried human milk. Of course, the preparations are not altogether free from water. From a large number of analyses it appears that the percentage in the great majority of cases varies between 4 and 8, the maximum being 13.9 and the minimum under 1. The average is approximately 6.5 per cent.

THE MAJOR CONTRIBUTION, though not the only one, has been made by Scottish authors, both by the well‐known ones, such as R. L. Stevenson and J. M. Barrie, in whose work their Scottish origin has played its part, and by others, like Norman Macleod and Ian Maclaren, whose reputation scarcely extended outside their native country or has been since forgotten.

THE changes in London local government which came into operation on 1st April, 1965, cut across the existing regional library bureaux organisation.

This article was developed to provide a viewpoint for the 10th Annual EABIS Colloquium on Strategic Innovation for Sustainability held at IMD in Lausanne, Switzerland on 3-4 July 2012.

The authors present a framework of three practices that must be applied to an ever-increasing degree along the spectrum of strategic innovation for sustainability.

To reap the benefits of innovation for sustainability, businesses need to adapt the type of innovation they aim for to their particular context. Three practices are crucial to the innovation process – i.e. an integrated approach, multiple partnerships and visionary leadership from the top. These practices address two of the main challenges companies face in innovating for sustainability, namely actively engaging with the wider dynamic context in which they operate, and spanning boundaries they are not used to crossing.

By analysing the specific context in which a business operates, it is possible to form a better idea of where on the spectrum a particular company may focus its efforts in order to have the greatest chances of success.

The analyses in this paper contribute to the debate and practical realisation of sustainable development.

While many studies distinguish between continuous versus discontinuous change as the two ends on a spectrum, the authors extend the spectrum to include three major points from incremental to radical to game-changing systemic innovation for sustainability. The three critical practices must be applied to an ever-increasing degree along the spectrum.

LOUGHBOROUGH was the first of the post‐war schools to be established in 1946. This resulted from negotiations of representatives of the Library Association Council with technical and other colleges which followed their failure to secure facilities within the universities on the terms of the L.A. remaining the sole certificating body. The late Dr. Herbert Schofield accepted their terms and added a library school to already varied fields of training within his college.

The purpose of this paper is to measure the combined influence that soft skills and Graduate Point Average (GPA) achievements have on the employability of higher education (HE) graduates, and the possible mitigating effects that score attainments have on some ex ante issues, like the gender asymmetries existing in labour market, or the great difference between some knowledge fields, regarding their unemployment rates.

The methodology used is a probit model, performed on a sample of 1,054 HE graduates, coming from a middle-sized European university.

The results show: a clear positive influence of the GPA on job finding odds; that some generic competencies improve this probabilities but another ones act as penalties; and that GPA and systemic competencies enhancement initiatives (at an individual level or at HE policy institutions level) could act as attenuators for the gender inequality or for the low recruitment perspectives existing on some knowledge fields like humanities or social sciences.

A wide scientific literature can be currently found on generic competencies and their influence on the employability odds, but the results regarding GPA attainments are still too heterogeneous and scarcely explored. On the other hand, there’s a non-solved controversy in the literature about the influence of the GPA results on the odds that a HE graduate has to obtain a job: do GPA signal correctly the best candidates? Do current employers prefer competencies scores over GPA attainments? This paper will contribute to clarify these questions.

I ENTERED the literary world late in the immediate post‐war years when changes of literary taste and loyalty were already in the air. The first broadcast I gave was, I remember, an attack upon Virginia Woolf. Her books had nurtured me as an adolescent, and I was in reaction against her influence.

The way of thought and vision and memory is that they often come upon you unexpectedly, presenting nothing new but usually with a clarity and emphasis that it all seems new. This will sometimes happen after a long period of indecision or when things are extremely difficult, as they have long been for the country, in most homes and among ordinary individuals. Watching one's life savings dwindle away, the nest‐egg laid down for security in an uncertain world, is a frightening process. This has happened to the nation, once the richest in the world, and ot its elderly people, most of them taught the habit of saving in early youth. We are also taught that what has been is past changing; the clock cannot be put back, and the largesse—much of it going to unprincipled spongers—distributed by a spendthrift Government as token relief is no answer, not even to present difficulties. The response can only come by a change of heart in those whose brutal selfishness have caused it all; and this may be a long time in coming. In the meantime, it is a useful exercise to consider our assets, to recognize those which must be protected at all costs and upon which, when sanity returns, the future depends.

In a recent article upon the improper handling of meat, the Daily Mail observed that if the public realised the condition of much of the meat delivered to them there would be such an outcry that the Ministry of Health would be compelled to issue definite regulations governing the transport and sale of meat. London butchers are not the worst offenders. Many of them conform voluntarily to standards of hygiene that are far better than in many provincial towns where the public health authorities are lax; but even in London it is possible, in every district, to see revolting methods of dealing with meat. The great Central Meat Market at Smithfield is under the control of the Corporation of the City of London. There are definite orders that meat porters must wear white overalls and caps in addition to various sanitary regulations as to the transport of meat. Many men disobey them with impunity. Among incidents seen there by a representative of the Daily Mail were :—Porters with filthy tweed caps and still filthier sacking carrying carcases on their shoulders; carcases of mutton lying unprotected on a muddy pavement; a scavenger sweeping up dust and manure just beneath an open cart loaded with mutton; a boy with muddy boots and grimy clothes sitting on a heap of meat in another open‐end cart. If the orders of the Ministry cannot be enforced at Smithfield it is not surprising that they are utterly ignored in other places. More than half the butchers' shops seen in a long tour of London neglected the most elementary precautions against the contamination of meat from dust and dirt. The following are some typical examples:—Meat exposed in trays on the pavement, with a marble shop wall behind absolutely black with dirt and mud splashes ; a road‐sweeping machine spraying dirt on to joints exposed without any covering on a stall in the gutter outside a butcher's shop; refuse from a dust‐cart blowing on to meat in another open‐fronted shop; cooked meats exposed in an open window in one of the busiest streets in London. The Ministry of Health, in an explanatory memorandum, expressly excluded cooked meat from the operation of any regulations. Yet, as Medical Officers of Health point out, cooked meat, since it is eaten as bought, is a more dangerous carrier of infection than raw meat. The Ministry, it is understood, “ hope to be able to issue regulations dealing with the sale of cooked meat some time,” but cannot say when or promise an early date. The whole fault, for which the public have to pay the toll of disease due to dirty meat, is in the vagueness of the regulations made by the Ministry a year ago.