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Thick film superconductors have been produced by screen printing and annealing pastes made from oxide powders and pre‐annealed powders. These films have been analysed by X‐ray diffraction, microwave absorption, resistance vs. temperature measurements, and adhesion tests. Results show the correlation between structural and electrical properties.

This paper aims to study the effects of plum powder and apple pomace powder additions on the quality properties of buffalo meat emulsion.

Buffalo meat emulsions were prepared using different levels (2%, 4% and 6%) of plum powder and apple pomace powder, respectively. The meat emulsions were analysed for the physico-chemical, sensory and textural properties of the meat emulsion.

The pH of meat emulsions decreased significantly (p < 0.05) with an increased level of plum powder and apple pomace powder. Water-holding capacity (43.1%–48.1%), emulsion stability (80.2%–92.2%) and cooking yield (85.4%–91.0%) were significantly (p < 0.05) higher in plum powder and apple pomace powder added than the water-holding capacity (42.1%), emulsion stability (79.7%) and cooking yield (85.0%) of control emulsion. The moisture content was decreased significantly (p < 0.05), and crude fibre content was increased significantly (p < 0.05) with the increase in plum powder and apple pomace powder additions in meat emulsions. The total phenolic content and colour values (a* and b*) were significantly higher in plum powder and apple pomace powder added to meat emulsions. The sensory scores of meat emulsions were affected by the addition of plum powder and apple pomace powder. The meat emulsion added with 6% plum powder and 6% apple pomace powder showed significantly lower values of sensory overall acceptability. The hardness of meat emulsions increased with the addition of plum powder and apple pomace powder.

The results indicated that meat emulsions with a good cooking yield, fibre content, sensory acceptability and textural properties can be prepared by using plum powder and apple pomace powder.

The purpose of the paper was to assess the functional properties vegetable gourds & the validated health claims so as to help the future researchers to locate the gaps. However, emphasizing on the scientifically available reports was required to make information available in a nutshell to the health-conscious consumers, as well as the researcher from the area of functional foods and nutrition.

The paper is a mini-review of scientific findings in different studies on gourd vegetables. The approach to information collection was finding the research gaps and potential areas for future work with a nutritional perspective.

Ash gourd, bitter gourd and bottle gourd have been extensively studied, and several health benefits and functional components have been reported, while ridge gourd, snake gourd and pointed gourd have been sparsely studied for their therapeutic benefits and the validation thereof; hence, there lies a scope for researchers.

The scarcity of scientific reports compared to the traditional usage and folkloric beliefs was a limitation.

Understanding the nutritional potential of gourd vegetables from scientific reports may influence both the work areas and consumers in the appropriate direction.

The purpose of this paper is to envision the benefits of applying the Instant Messaging (IM) paradigm in pervasive computing environments. With IM in such an environment, all smart entities, human or not, can interact using IM as the unified interface. To realize this vision, the design of a Smart Instant Messaging (SIM) system is proposed, which features context‐aware presence management, user‐centric resource configuration, and adaptive grouping.

Three prototype versions of a client have been implemented and their performance in terms of memory usage and response time evaluated.

The SIM system was found to transcend current IM products by having new features including context‐aware presence management, user‐centric resource configuration, and adaptive grouping support.

The system described here extends the Jabber‐based IM framework and relies on an ontology‐based supporting middleware to handle the chore of retrieving and interpreting contextual information.

The purpose of this paper is to review the nutritional and phytochemical value of Moringa oleifera L., along with health benefits. Moringa oleifera, a highly valued plant grown throughout the world and all parts of tree used in different food formulations, possess industrial and therapeutic uses. This plant is gaining popularity because of its nutrient-rich root, leaves, flowers and fruits, having immense traditional medicinal uses and proved pharmacological properties.

Major well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as nutrition value of Moringa oleifera, bioactive compounds, health benefits, processing and safety were chosen to obtain a database of 1,386 papers. A final database of 70 scientific sources was made after sorting and classifying them according to different criteria based on topic relevance, country of origin and year of publication.

The literature reflects that Moringa contains all necessary macro, micro-nutrients and bioactive compounds (terpenoids, polyphenols, flavonoids, glucosinolates, alkaloids, glycosides and carotenoids). Scientific studies illustrate that M. oleifera and its bioactive constituents could play a vital role in the prevention of several chronic and degenerative diseases associated with oxidation stress. The recent upsurge in consumer interest for health foods has opened up new vistas for plant products containing bioactive compounds in different food formulations.

This paper highlights phytochemicals, pharmacological properties, bio-accessibility, food and industrial applications of Moringa. Moringa pods are traditionally preferred for enlarged liver and spleen, intestinal worms, weakness, neurological disorders and skin disease. A seed is natural and an inexpensive coagulant used to remove organic particles from water.

A rising trend has been observed to minimize extraneous cognitive load when reading by enhancing secondary knowledge through technology. For the readers to comprehend information more efficiently in their cognitive architecture, instructional procedures, which are secondary knowledge, should be aligned with the modern technology environment. With continual, rapid technological advances in modern society, people have changed their news reading habits after using mobile devices such as smartphones, tablets and e-readers.

This research employed a quantitative survey to compare the changes in the news reading habits of the undergraduate (UG) and postgraduate (PG) students in the Library and Information Management program of a university in Hong Kong after using mobile devices to read electronic news. A total of 102 responses were collected, which comprised 51 UGs and 51 PGs, respectively (the student population for the program was around 100 UGs and 100 PGs).

Survey results showed that mobile devices had changed the respondents’ habit of reading news to read more content on phones, with a variation on news categories. Such changes included the duration and location of news discussion among the respondents that shorter periods were used to read and that more people read while traveling and in restaurants. Notably, reading the news helped respondents in their learning. Most respondents preferred to read electronic news by using mobile devices. The convenience of reading and discussing news may also cause a potential threat that intensifies disputes, arguments or even bullying on controversial issues.

This study confirmed that the usage of the mobile devices changed the respondents’ habit of reading news. This user group constitutes the future generation of information specialists in various disciplines. This study fills the research gap of finding students’ reading habits when using mobile devices, especially in East Asia. Educators are encouraged to recommend relevant news content to students to improve their general knowledge base and arouse their interest in reading and discussing related news topics.