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This paper aims to identify, analyze and evaluate the major enablers for the sustainable public distribution system (PDS) supply chain in India in lessening food insecurity by distributing essentials food grains at a subsidized rate.

The major enablers for the sustainable PDS supply chain were explored by conducting the literature survey and discussion with academic and warehouse experts. Then, the fuzzy-DEMATEL (decision-making trial and evaluation laboratory) technique was applied to develop a causal model that analyses the interaction among the identified enablers.

This study recognizes fifteen enablers through literature survey and experts' opinions. The present work concludes that “proper identification of the PDS beneficiaries” and “willingness and commitment of the top management and policymaker” are the two major enablers for the sustainable PDS supply chain.

This work would be helpful for profoundly understanding the major enablers, and how they are affecting the entire PDS supply chain. The study would be beneficial for the general people and the entire society straightforwardly by providing suggestions for food security.

Identifying and analyzing the major enablers for the sustainable PDS supply chain helps to visualize the problem more effectively and efficiently. Besides, the causal model explains a comprehensive perspective on the identified enablers.

The purpose of this paper is to assess the health status and risky behaviours of inmates in Nepal.

This cross-sectional study was conducted in Jhumka Regional Prison, the largest male prison in eastern Nepal from September 2014 to August 2015. Data were collected through face-to-face interviews from 434 randomly selected incarcerated participants using semi-structured questionnaires.

The mean age of 434 participants was 35.7 years (SD 13.3). The majority (84 per cent) had at least one current health problem, of which the commonest were respiratory (50 per cent), skin (38 per cent) and digestive (26 per cent). Alcohol (73 per cent) and cigarettes (71 per cent) were the most commonly used substances prior to imprisonment. Approximately, 27 and 11 per cent reported illicit drug use and injectable drug use prior to incarceration, respectively. A total of 204 inmates reported having intercourse with sex workers. Of these, 49 per cent did not use a condom in their last intercourse with a sex worker.

This paper illustrates that a wide range of physical and mental health problems exist among incarcerated people in Nepal. The study may lack generalisability, however, as it was conducted in a single male prison.

The paper suggests a need for medical, psychiatric and substance abuse care in correctional settings to improve the health status of the prison population. It is also important to develop screening policies for blood-borne viral and other infectious diseases in the prison.

This is the first study of its kind drawn from prisons in Nepal.

Fruits and vegetables, being good source of energy, health promoting and protecting compounds with unique taste and flavor, are attracting consumers since ages. These horticultural produces start deterioration just after harvest; therefore, their proper storage is must during transportation and storage to retain maximum quality parameters and for good market value. Best storage conditions are required to prevent growth of micro flora and to maintain the nutritional values of harvested produce. Retailers and processors in every corner of world want to move toward the cheaper ways to increase the shelf life and texture of horticultural crops for better consumer preference. The purpose of this paper is to make consumers and researchers aware about different post harvest malpractices in fresh fruits and vegetables.

Lot of chemicals like colors, artificial ripening agents, sweeteners and waxes are applied on surface of horticulture produce to siphon off money from consumers, and these have adverse health effects directly or indirectly. Various regulatory agencies have launched various programs, acts and laws for monitoring and avoiding such unhealthy ways. Regulatory bodies launched training programs also for the food handlers and consumers to ensure the food safety from farm to fork.

This paper will throw light on different malpractices followed by retailers to manipulate the quality which causes adverse health effects and to create consumer awareness regarding such malpractices.

The paper emphasizes on current malpractices followed by retailers to mislead the consumers about fruits’ and vegetable’ quality by using sweeteners, colors and other chemical. On prolonged consumption, such substances lead to major health issues such as attention disorder.

Noodles are good vehicles for the enrichment and can be enriched with vegetable purees. However, this enrichment can alter quality attributes of noodles with resultant effect on its sensorial attributes. The purpose of this paper is to study the effect of addition of different hydrocolloids on the microstructural and quality characteristics of instant noodles enriched with spinach puree.

Preliminary trials were carried out for the standardization level of addition of spinach puree in noodle formulation. Carboxymethyl cellulose (CMC) and guar gum were added in the noodle formulation at 0.25, 0.5 and 0.75 per cent level of incorporation. The effect of addition of hydrocolloids was evaluated on the cooking quality, sensory attributes, texture characteristics and microstructure of the noodles.

The most acceptable ratio for the formulation of the noodles was found to be 40 g spinach puree per 100 g refined wheat flour. Addition of hydrocolloids resulted in the increase in the cooking time, cooking weight, water absorption and swelling index. Significant decrease in the cooking loss was observed with the increase in the level of CMC (from 7.4 to 6.1 per cent) and guar gum (from 7.4 to 7 per cent). Addition of CMC and guar gum up to 0.5 per cent and 0.25 per cent, respectively, improved the texture, overall acceptability and mouthfeel attributing to complimentary interaction between starch, fibre and hydrocolloids observed at microstructural level; however, further increase in the level of incorporation resulted in stickiness and sliminess in the noodle strands.

It is found that 0.5 per cent CMC and 0.25 per cent guar gum can be used for the enhancement of quality characteristics of the spinach puree enriched noodles.

Intervention of incorporation of hydrocolloids in spinach puree–enriched instant noodles delivers healthy and nutritious product without compromising on its sensorial and quality attributes.

This study aims to implement an improved version of the Chimp algorithm (IChimp) for load frequency control (LFC) of power system.

This work was adopted by IChimp to optimize proportional integral derivative (PID) controller parameters used for the LFC of a two area interconnected thermal system.

The supremacy of proposed IChimp tuned PID controller over Chimp optimization, direct synthesis-based PID controller, internal model controller tuned PID controller and recent algorithm based PID controller was demonstrated.

IChimp has good convergence and better search ability. The IChimp optimized PID controller is the proposed controlling method, which ensured better performance in terms of converging behaviour, optimizing controller gains and steady-state response.

Pearl millet (Pennisetum glaucum) is a rich source of nutrients as compared to the major cultivated cereal crops. However, major factors which limit its utilization are the presence of anti-nutritional factors (phytate, tannins and polyphenols) which lower availability of minerals and poor keeping quality because of higher lipase activity. Therefore, this paper aims to focus on the impact of different processing methods on the nutrient composition and anti-nutritional components of pearl millet.

This is a literature review study from 1983 to 2017, focusing on studies related to pearl millet processing and their effectiveness in the enrichment of nutritional value through reduction of anti-nutritional compounds.

From the literature reviewed, pearl millet processing through various methods including milling, malting, fermentation, blanching and acid as well as heat treatments were found to be effective in achieving the higher mineral digestibility, retardation of off flavor, bitterness as well as rancidity problems found during storage of flour.

Through this review paper, possible processing methods and their impact on the nutrient and anti-nutrient profile of pearl millet are discussed after detailed studied of literature from journal articles and thesis.

The hotel and tourism industry forms a crucial economic sector for all the economies around the world. However, it suffered the worst hit during the COVID-19 outbreak. Considering the hotel and tourism sector's critical situation, this manuscript aims to emphasise the importance of resilience in the hotel and tourism supply chain (HTSC) and explores the crucial barriers that tend to disturb the inculcation of stability in the hotel and tourism sector. The present research analyses the factors influencing the hotel and tourism sector's resilience and also takes into consideration the various critical success factors (CSFs) needed to build a resilient HTSC.

A two-phase research approach has been proposed and used in this study. In the first phase, eight CSFs and sixteen factors influencing the hotel and tourism sector's resilience during the COVID-19 pandemic were identified. The basis of the identification of the CSFs and factors was literature and inputs received from experts. In the second phase, the grey-Entropy-EDAS, a qualitative and quantitative analysis, was used to analyse the identified CSFs and factors to determine the priority of concern.

In this research, the most imperative facet influencing the hotel and tourism sector's resilience has been identified, and the findings will assist hotel and tourism sector in managing and mitigating the repercussions of the COVID-19 pandemic. The analysis of the results indicates that out of all the critical success factors, supply chain visibility is the most crucial aspect in building HTSC's resilience, whereas economic catastrophe is the most influential factor. Sensitivity analysis is also conducted to examine the priority ranking stability.

The results of this study can be used by the hotel supply chain managers and policymakers to plan for various challenges faced by them as they try to implement resilience-based strategies in their supply chain.

This research is unique as it analyses the general factors hindering the pathway of resilience in the hotel and tourism supply chain. This is also the first kind of study that has used grey-Entropy to analyse the critical success factors and grey-EDAS for analysing the impact of various factors influencing the hotel and tourism sector's resilience.

The purpose of this paper is to review the advanced technologies and approaches for utilization of waste generated in dairy industry. Whey is highly contaminated, with a high organic load around 100,000 mg O₂/L COD (chemical oxygen demand), and is not used for further processing. The waste generated in different food industries can be utilized in different value addition product with the help of advanced technology.

Major well-known bibliometric information sources are the Web of Science, Scopus, Mendeley and Google Scholar. Several keywords like nutrition value of whey, whey utilization, whey valorization, whey technologies, whey beverages, fruit-based whey beverage, carbonated beverage, probiotic or alcoholic beverages, herbal beverage, fermented beverage and current scenarios were chosen to obtain a large range of papers to be analyzed. A final inventory of 126 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field country of origin and year of publication.

The comprehensive review of different literature, data sources and research papers seeks to find and discuss various sustainable solutions to this huge waste generated from milk industry. The sustainable use of whey for production and conversion in different types of products can uplift the bio-based economy of industries and thereof national/international economy. The recent upsurge in consumer interest for health-promoting products has opened up new vistas for whey beverages and other whey products research and development.

The paper draws out different sustainable characteristics and technology of whey products available in market, as well as potential products to be launched in the market. Interestingly, over the past few years, dairy industries have applied various technologies to process cheese whey and are in search of new products which can be prepared from the by-product. This review discusses on the recent research development of whey valorization with particular reference to technologies used in the addition to their commercial availability and a way forward.

The purpose of this paper is to investigate the first three stochastic natural frequencies of skewed sandwich plates, considering uncertain system parameters. To conduct the sensitivity analysis for checking the criticality of input parameters.

The theoretical formulation is developed based on higher-order-zigzag theory in accordance with the radial basis function (RBF) and stochastic finite element (FE) model. A cubic function is considered for in-plane displacement over thickness while a quadratic function is considered for transverse displacement within the core and remains constant in the facesheet. RBF is used as a surrogate model to achieve computational efficiency and accuracy. In the present study, the individual and combined effect of ply-orientation angle, skew angle, number of lamina, core thickness and material properties are considered for natural frequency analysis of sandwich plates.

Results presented in this paper illustrates that the skewness in the sandwich plate significantly affects the global dynamic behaviour of the structure. RBF surrogate model coupled with stochastic FE approach significantly reduced the computational time (more than 1/18 times) compared to direct Monte Carlo simulation approach.

The stochastic results for dynamic stability of sandwich plates show that the inevitable source uncertainties present in the input parameters result in significant variation from the deterministic value demonstrates the need for inclusive design paradigm considering stochastic effects. The present paper comprehensively establishes a generalized new RBF-based FE approach for efficient stochastic analysis, which can be applicable to other complex structures too.

Milk cake is a well-renowned khoa-based dairy product in India, produced either from the buffalo milk or using a specific danedar variety of khoa. Under ambient conditions, shelf-life of milk cake is generally up to 3–4 days, whereas under refrigeration conditions, it can last up to 12–14 days. Therefore, the present study aims to evaluate the effect of modified atmosphere packaging (MAP) to enhance the shelf-life and keeping intact freshness of milk cake under refrigerated conditions (4 ± 2 °C).

Different gas concentrations of N₂ and CO₂ (70:30, 50:50 and 90:10) were used as a treatment, whereas control samples were kept under atmospheric air composition. The product was examined for sensory, physicochemical and microbiological parameters at weekly intervals.

The physicochemical and microbiological attributes displayed gradual elevation with progressive storage period in all the samples. However, the overall sensory profile of the product remained acceptable for a longer duration. Most of the quality parameters in control declined more rapidly with a shelf life of 14 days, in comparison to MAP packed samples, where gas flushing with the ratio 70:30 was found to be best suited for extending the shelf life of milk cake up to 28 days at refrigeration temperature.

To extend the shelf life of milk cake, modified atmosphere was provided with different gas ratios to reach a best-suited environment for sensory, storage life and proximate parameters.