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The aim of this study is to produce non‐fermented symbiotic milk with natural taste and to evaluate the effect of prebiotics including inulin, lactolose and galacto‐oligosaccharides (respectively in 0.6, 0.4 and 1.6% w/w) on probiotics count of Lactobacillus acidophilus (La‐5) and Bifidobacterium bifidus (lactis) (Bb‐12) in cooled pasteurized milk.

The probiotic cultures (count: 10⁹ CFU/mL, dosage: 0.01% w/v) and prebiotics were added to 2.5% fat milk in Pegah pasteurized milk factory. The chemical properties of milk and the survival of La5 and Bb12 were studied at 4°C during ten days.

Results of sensory evaluation tests showed that none of the symbiotic samples were acceptable after ten days. So the minimum acceptance time of the samples was seven days except for the lactolose one. When compared to the control sample, at day 0, the viable counts for both L. acidophilus La‐5 and B. bifidus(lactis) Bb‐12 significantly increased in the symbiotic milk by addition of lactolose (P<0.05) due to possible probiotic effects of this source.

No research had been done to produce non‐fermented symbiotic milk in Iran. The minimum shelf life of the product was one week.

A multiagency approach to supporting and enhancing child welfare lies at the heart of policies and practice in England and many other countries. The assumption is that if professionals together from different disciplines share their knowledge and skills this will lead to better outcomes for children and their families. The COVID-19 pandemic interrupted the “normal practice” of such arrangements. This research explored how the pandemic's disruption led to new ways of communicating and professional behaviour, while exploring the potential for longer-term impact in England and other jurisdictions.

Case studies were conducted in 2020 in five English local authorities to explore how schools worked with Children's Social Care and other professionals during the COVID-19 period. It was supplemented by a survey of schools and discussions with and reflections from those with relevant experience in five other countries.

Many schools played an extended role in supporting vulnerable and “in need” families during this period. Children's Social Care recognised their contributions and the improved communication achieved, although schools were divided over whether relationships had improved. Most communication and meetings were online; while benefits were noted there were concerns for families who were digitally disadvantaged.

The work provides a contemporary picture of multiagency work during the 2020 pandemic and identifies factors which may shape this work in the future in England and internationally.

Objective of the study is to determine the factors effecting successful women leadership and to draw a comparison between Thailand and Malaysia. Primary data were collected from both countries. Quantitative research approach was used in this study by using a cross-sectional research design. Population of the study was based on the textile companies of Thailand and Malaysia. Employees of textile companies were selected as the respondents. Partial Least Square (PLS) was used for data analysis. Results of the study found that learning autonomy, emotional intelligence, political differences and organization culture (OC) are the major factor which effect on successful women leadership in both countries. Moreover, in both countries, learning autonomy, emotional intelligence and OC have positive role in successful women leadership, however, political differences effect negatively on successful women leadership. Additionally, there is a difference between both countries, in case of moderating role of political differences and OC. In Thailand, OC has positive role to enhance women leadership through emotional intelligence. In case of Malaysia, political differences weaken the positive relationship between the emotional intelligence and successful women leadership.

Yoghurt is most popular and more acceptable throughout the world because of its general positive image among consumers because of its diverse nutritional and therapeutic properties and can be the most suitable probiotic carrier. Key factors for consumer’s inclination towards functional foods are increased awareness for healthy foods because of health deterioration resulting from busy lifestyles, growing healthcare cost and the aspiration for an improved quality life in later years. Yoghurt is still not consumed in certain parts of the world because of a lack of a cultural tradition of consuming yogurt and further people are not aware of the health benefits associated with yogurt consumption. In this study an attempt has been to project probiotic yoghurt as a functional food in the current era of self-care and complementary medicine.

Attempt has been made to review the literature on the biochemical activities of yoghurt cultures and their behavior in association with diverse probiotic cultures. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures in association with probiotics and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, etc.

Functional properties of yoghurt can be further enhanced with fortification of minerals and vitamins or inclusion of probiotic cultures. Diversity in biochemical behavior yoghurt cultures in association with different probiotic cultures has been reported. Conjugated application of probiotics with yoghurt cultures would result in a product with enhanced functional properties to extend health benefits.

Inclusion of probiotic cultures in yoghurt is suggested to extend the functional properties of normal yoghurt, thus providing necessary nutrients, improving health and preventing or reducing nutrition-related diseases. Regular intake of probiotic yoghurt is suggested for healthy lifestyles, as it will help in retaining their health and reduce the potentially long-term risk of disease. Food industries can have profit-driven business by projecting the probiotic yoghurt as a functional food.

Social capital plays an important role in transforming knowledge within and across inter-firm business networks in industries. The purpose of this paper is to explore different kinds of transfer mechanism such as “bonding,” “bridging,” and “protecting” within a case network of the Danish offshore windmill industry. Its aim is to describe how these mechanisms interactively support value co-creation among the involved enterprises and how social capital, residing in the relationships between actors from the firms, is influenced by the different transfer mechanisms.

Based upon a single case study, the paper demonstrates “bonding,” “bridging,” and “protecting” as distinct, yet related, mechanisms for inter-firm business networking. The sample used covers selected key actors from the network as well as third-party experts from the Danish windmill industry, which together represent the most important knowledge-offering and knowledge-demanding domains.

Activities associated with “bridging” and “bonding” clearly matter for creating value for the business network and the industry alike, as they are supportive of strategic capability development (for instance, high-skilled work). While producers and supply companies apply such “bridging,” “bonding,” and additional “protecting” mechanisms based upon their predominant position, small- and medium-sized enterprises (SMEs), however, need to shape teams to do so. A major finding of the study is, thus, that team-based interrelationships among SMEs activate “bridging,” “bonding.” and “protecting” initiatives which are particularly supportive of capability improvement and industry growth. They enable the transfer of relevant capabilities between different projects where actors within SMEs organizations learn to activate and use such knowledge transfer mechanisms. Moreover, asymmetrical dependency-relationships can be partly overcome by shaping and using the mechanisms on the part of SMEs in the network.

To date, brokerage is still an under-explored topic with regard to inter-firm business networks. This case study contributes to the research by illustrating important and distinct qualitative aspects of brokerage, which are conceptualized as “bonding,” “bridging,” and “protecting” initiatives on the part of brokers. The study highlights that not only strong actors with central positions can step into the role as a broker. Even less resourceful actors within asymmetrical relations can act as broker and compensate a lack of resources or strengthen their position within the industry network. Consequently, value co-creating processes within industry networks can also be boosted by brokerage initiated by small companies.

This study aims to solve the problem of job scheduling and multi automated guided vehicle (AGV) cooperation in intelligent manufacturing workshops.

In this study, an algorithm for job scheduling and cooperative work of multiple AGVs is designed. In the first part, with the goal of minimizing the total processing time and the total power consumption, the niche multi-objective evolutionary algorithm is used to determine the processing task arrangement on different machines. In the second part, AGV is called to transport workpieces, and an improved ant colony algorithm is used to generate the initial path of AGV. In the third part, to avoid path conflicts between running AGVs, the authors propose a simple priority-based waiting strategy to avoid collisions.

The experiment shows that the solution can effectively deal with job scheduling and multiple AGV operation problems in the workshop.

In this paper, a collaborative work algorithm is proposed, which combines the job scheduling and AGV running problem to make the research results adapt to the real job environment in the workshop.

The purpose of this paper is to provide an overview of the antimicrobial and antioxidant properties of postbiotics and the use of postbiotics to increase the shelf life and quality of food.

In this review paper, all articles from five electronic databases containing Google Scholar, Web of Science, PubMed, Scopus and Science Direct were considered and selected according to the purpose of the study.

In addition to improving food safety and increasing its shelf life, natural food preservation using biological preservatives also has a positive effect on improving consumer health. As a result, protection using natural antioxidants and antimicrobial agents seems essential. Postbiotics, having favorable characteristics such as nontoxicity, long shelf life and ease of standardization and transportation, are known as suitable antioxidant and antimicrobial, and there is an interest in making antioxidant and antimicrobial active films containing postbiotics to delay spoilage, increase the shelf life of perishable foods without changing their sensory characteristics.

Postbiotic refers to all soluble factors that are either secreted from living probiotic cells or released after cell lysis. These compounds include enzymes, peptides, polysaccharides, organic acids, teichoic acids and cell surface proteins, and their effects have been proven to improve some human and animal diseases. Probiotic bacteria must survive unfavorable conditions such as processing, storage, distribution, preparation and the digestive system to exert their health-giving effects, whereas their metabolites (postbiotics) have overcome these adverse conditions well and may be a good substitute for probiotics.