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Executive Burnout
Type: Book
ISBN: 978-1-78635-285-9

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Article

Pranav Chauhan, Arun K. Das, P.K. Nanda, Vishal Kumbhar and J.P. Yadav

Black cumin (Nigella sativa L.) is well known for its strong, hot, peppery taste and has many nutritional, pharmaceutical and traditional therapeutic uses. The aim of this…

Abstract

Purpose

Black cumin (Nigella sativa L.) is well known for its strong, hot, peppery taste and has many nutritional, pharmaceutical and traditional therapeutic uses. The aim of this study was to investigate the antioxidant effect of different solvent extracts of black cumin seed to retard lipid and protein oxidation in raw ground pork meat during refrigerated storage (4 ± 1°C) for nine days.

Design/methodology/approach

Black cumin extracts (BCEs) were prepared using different solvents, namely, ethanol, water, ethanol:water (60:40) and methanol:hot water (60:40). Extracts were analysed for total phenolic content (TPC), 1,1 diphenyl-2-picrylhydrazil (DPPH) radical scavenging activity and reducing power. Based on the results, water extract (WE) and ethanol–water extract (EHWE) of black cumin were selected and incorporated at 1.5 per cent into freshly minced pork meat and compared with a synthetic antioxidant, butylated hydroxytoluene (BHT; 100 ppm), in retarding lipid and protein oxidation. Treated and control samples were aerobically packed in low-density polyethylene bags for analysis of various parameters (pH, colour and odour score, peroxide, lipid and protein oxidation) during nine-day refrigerated storage study.

Findings

Results showed that BCEs had a good amount of TPC (4.4-7.4 mg gallic acid equivalents/g) and also DPPH scavenging activities (33.96-44.23 per cent), with WE and EHWE extracts showing highest reducing power and promising antioxidant capacity. Hence, BCEs (WE and EHWE) incorporated at 1.5 per cent into freshly minced pork meat was tested, compared to BHT (100 ppm) and control samples, in retarding lipid and protein oxidation during storage. In BCE-treated samples, thiobarbituric acid reacting substances, free fatty acids, peroxide, formation of protein carbonyls and off-odour or rancid odour development were lower than control and values were comparable with BHT. Incorporation of BCE did not negatively affect the colour of ground pork.

Originality/value

BCEs (WE and EHWE) at 1.5 per cent inhibited protein and lipid oxidation and it could be exploited commercially as an effective alternative in retarding oxidative deterioration of meat products.

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Nutrition & Food Science, vol. 48 no. 1
Type: Research Article
ISSN: 0034-6659

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Book part

Kish Cumi, Ahmad Washington and Arash Daneshzadeh

The proliferation of zero-tolerance behavioral policies and the presence of school resource officers (SROs) are receiving justifiable scrutiny for the deleterious effects…

Abstract

The proliferation of zero-tolerance behavioral policies and the presence of school resource officers (SROs) are receiving justifiable scrutiny for the deleterious effects they have on students’ functioning. While many have argued the convergence of these policies thwart the development of Black and Latino boys, critiques examining the experiences of Black girls are scant. Disaggregated disciplinary data from across the country reveal “… black girls are suspended at higher rates (12%) than girls of any other race or ethnicity and most boys …” (U.S. Department of Education Office for Civil Rights, 2014, p. 1) suggesting that when it comes to schooling, Black girls are, indeed, “pushed out, overpoliced and underprotected” (Crenshaw, Ocen, & Nanda, 2015, p. 1). The authors of this chapter argue that youth advocates can use hip-hop culture, a tradition rich with resistant prose, to develop critical consciousness and engage Black girls in discussion about socially contrived binaries that reinforce the STPP. The authors demonstrate how the anti-oppressive lyrics of women emcees (e.g., Rapsody, Sa-Roc) can foster therapeutic alliances and dialogues with young Black girls, and how these lyrics might serve to inspire Black girls in composing their own counterhegemonic autobiographical narratives to resist the school-to-prison pipeline.

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The Power of Resistance
Type: Book
ISBN: 978-1-78350-462-6

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Book part

V. Kumar, Ankit Anand and Nandini Nim

Traditionally, firms have been dependent on internal sources such as their own employees – and up to a certain extent, on some external sources, their customers – for…

Abstract

Purpose

Traditionally, firms have been dependent on internal sources such as their own employees – and up to a certain extent, on some external sources, their customers – for innovation. However, in the current scenario of technological dynamism, firms are exploring multiple sources to generate ideas for innovation. Therefore, there is a need to understand the relative effect of various sources of innovations on a firm’s performance.

Methodology/approach

We offer a conceptual framework where we identify six distinct sources of innovations – firm, customers, external network, competition, macro-environment, and technology and how they create value for focal firms especially their brand equity. We introduce a taxonomy of various costs and benefits related to innovations. We then argue using our proposed taxonomy to understand the relative strengths of various sources of innovation affecting a firm’s brand equity.

Findings

We discuss and compare the relative effects of these sources of innovations on a firm’s brand equity by rank-ordering the sources. The customers and the technology as a source of innovation have the maximum impact on the firm’s brand equity followed by the marginal impact of macro-environment and external network of a firm. The firm itself has a moderate impact on its brand equity, while competition has the minimal impact. Further, we also discuss how the relationship is moderated by different innovation characteristics (nature and type of innovations).

Practical implications

The main practical implication is to create awareness among managers about various costs and benefits of the proposed six sources of innovations and their effects on brand equity. Managers would be able to prioritize their sources of innovation based on firms’ current needs, and whether to focus on lower costs or building higher brand equity in the scarce resource environment.

Originality/value

We offer a comprehensive list of six sources of innovation, build a conceptual framework wherein we discuss the relative strengths of these sources affecting brand equity.

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Article

Meena Goswami, B. D. Sharma, S. K. Mendiratta, Vikas Pathak, R. R. Kumar, Suman Talukdar and Heena Sharma

The purpose of this study is to standardize baking time–temperature processing of nutritional carabeef cookies to improve carabeef meat consumption for malnourished women…

Abstract

Purpose

The purpose of this study is to standardize baking time–temperature processing of nutritional carabeef cookies to improve carabeef meat consumption for malnourished women and children.

Design/methodology/approach

Preliminary trails were done to optimize carabeef powder level replacing refined wheat flour to develop carabeef cookies. The selected carabeef cookies on the basis of sensory evaluation were baked at three different baking time–temperature combinations viz. 150-160°C for 35-40 minutes, 170-180°C for 25-30 minutes and 190-200°C for 15-20 minutes. These three treatments were evaluated for various physicochemical properties, proximate analysis, color values, instrumental texture parameters and sensory evaluation.

Findings

Mean pH, diameter and proximate parameters like moisture, protein, fat and ash percentage had no significant difference at a higher baking temperature, whereas mean cooking yield, thickness values decreased, while spread ratio values increased significantly. Instrumental textural parameters, such as hardness, shear force and adhesiveness values increased significantly. Mean yellowness values had no significant difference, whereas mean redness, hue angle and chroma values increased in significant (p < 0.05) manner with a higher baking temperature and lower time combinations. All sensory attributes scores decreased at a higher baking temperature. Carabeef cookies containing 50 per cent carabeef powder and baked at 150-160°C for 35-40 minutes were selected as best treatment.

Research limitations/implications

The experiment can be further carried out to improve functional properties with the addition of various fiber sources and fat replacers.

Originality/value

Cookies as snack foods have played a vital role in life of human as antiquity and are very much relished by large section of society. The incorporation of carabeef meat may be a very good option to cope up with malnutrition and hunger as well as to improve the consumption pattern of highly nutritional buffalo meat. Carabeef cookies baked at an optimum temperature–time combination had higher nutritional content and acceptability and, thus, could be commercialized to improve socio-economic status and health of consumers.

Details

Nutrition & Food Science, vol. 45 no. 5
Type: Research Article
ISSN: 0034-6659

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Article

Tanuja Singh, Vikas Pathak, Arun Verma, Rajkumar Vincentraju, Meena Goswami and Veer Singh

– The aim of the present study was to evaluate the textural, color, sensory and microbiological properties of meat momos.

Abstract

Purpose

The aim of the present study was to evaluate the textural, color, sensory and microbiological properties of meat momos.

Design/methodology/approach

Three different levels of boiled chopped chicken meat, namely, T1 (45 per cent chicken meat), T2 (50 per cent chicken meat) and T3 (55 per cent chicken meat) were taken as filling material for preparation of meat momos.

Findings

There was no significant difference in lightness (L*), redness (a*) and yellowness (b*) values. The mean hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness values also differed non significantly. Salmonella and Coliform were not detected in freshly prepared chicken momos. No significant difference was observed for total plate count and the sensory attributes except meat flavor intensity. The overall sensory scores were found to be significantly (p < 0.05) higher for T2 treatment than other two treatments.

Research limitations/implications

The trials are needed to carry out further study to evaluate storage stability of developed momos.

Originality/value

Meat momos available in the market are not standardized and do not have a defined nutrient content. The standardization and quality evaluation of chicken meat moms can provide the platform for their commercialization at industrial level.

Details

Nutrition & Food Science, vol. 44 no. 6
Type: Research Article
ISSN: 0034-6659

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Article

Pushpendra Priyadarshi and Rajesh Premchandran

Data were collected using a survey questionnaire of 379 participants from business process outsourcing (BPO) organizations affected by robotic process automation (RPA)…

Abstract

Purpose

Data were collected using a survey questionnaire of 379 participants from business process outsourcing (BPO) organizations affected by robotic process automation (RPA). Structural equation modelling and hierarchical regression analysis were used to test the hypothesized relationships between the study variables.

Design/methodology/approach

The purpose of this paper is to develop and test a moderated-mediation model examining the relationships between uncertainty around changes due to RPA, neuroticism and job insecurity, and turnover intentions among BPO employees in India.

Findings

Uncertainty around RPA and neuroticism cause job insecurity among employees resulting in their intent to quit the organization. Further, the impact of job insecurity is influenced by employees' commitment to automation. Outlining the ways in which RPA-driven change impacts employees and organizations, our findings underscore the need for upskilling the affected employees besides developing coping mechanisms as a buffer to the negative impacts of large-scale automation-driven transformation in the industry under study.

Originality/value

Amidst the debate around the impact of RPA in developing countries, our research is the first attempt to systematically examine how RPA has led to concerns around job security leading to turnover intention among employees in the Indian BPO sector. It uniquely highlights the role of personality besides the issue of growing uncertainty due to RPA, requiring the immediate attention of organizations.

Details

Personnel Review, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0048-3486

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Article

Mehdi Zare and Sadegh Sadeghi

This study aims to perform a comprehensive investigation to model the thermal characteristics of a coupled conduction-radiation heat transfer in a two-dimensional…

Abstract

Purpose

This study aims to perform a comprehensive investigation to model the thermal characteristics of a coupled conduction-radiation heat transfer in a two-dimensional irregular enclosure including a triangular-shaped heat source.

Design/methodology/approach

For this purpose, a promising hybrid technique based on the concepts of blocked-off method, FVM and DOM is developed. The enclosure consists of several horizontal, vertical and oblique walls, and thermal conductivity within the enclosure varies directly with temperature and indirectly with position. To simplify the complex geometry, a promising mathematical model is introduced using blocked-off method. Emitting, absorbing and non-isotropic scattering gray are assumed as the main radiative characteristics of the steady medium.

Findings

DOM and FVM are, respectively, applied for solving radiative transfer equation (RTE) and the energy equation, which includes conduction, radiation and heat source terms. The temperature and heat flux distributions are calculated inside the enclosure. For validation, results are compared with previous data reported in the literature under the same conditions. Results and comparisons show that this approach is highly efficient and reliable for complex geometries with coupled conduction-radiation heat transfer. Finally, the effects of thermo-radiative parameters including surface emissivity, extinction coefficient, scattering albedo, asymmetry factor and conduction-radiation parameter on temperature and heat flux distributions are studied.

Originality/value

In this paper, a hybrid numerical method is used to analyze coupled conduction-radiation heat transfer in an irregular geometry. Varying thermal conductivity is included in this analysis. By applying the method, results obtained for temperature and heat flux distributions are presented and also validated by the data provided by several previous papers.

Details

International Journal of Numerical Methods for Heat & Fluid Flow, vol. 30 no. 4
Type: Research Article
ISSN: 0961-5539

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Article

W.H. Wang, X.P. Li and X.Q. Zhang

To investigate a new approach for making soy‐based adhesive having appropriate properties for potential application in wood industry.

Abstract

Purpose

To investigate a new approach for making soy‐based adhesive having appropriate properties for potential application in wood industry.

Design/methodology/approach

Three chemicals were used for modifying protein contained in soy flour. According to orthogonal experiment design, nine soy‐based adhesives were prepared. Shearing strength of plywood bonded with these adhesives was measured to evaluate the bonding strength of nine formulas. Based on statistic analysis, the main effect factor and an optimised formula were determined. Further investigation on the modification effect to protein molecule was conducted by Fourier Transform Infrared Spectroscopy. In order to facilitate practical application, the viscosity of optimum formula adhesive was measured to determine possible working life. Three additives were added to optimise formula for reducing mould growth.

Findings

Based on soy‐flour mass, the best combination of lime milk, sodium hydroxide (NaOH) and sodium silicate was 10, 2, and 20 per cent, respectively. NaOH was considered the main effect factor on bonding strength, and sodium silicate was of the second importance. The viscosity of the optimised adhesive changed lightly in 2 h, and significantly increased from 2 to 4 h. However, it still could spread on veneer, which indicated a reasonable working life for practical application. Based on soy flour mass, when 0.5 per cent sodium benzoate or 25 per cent phenol formaldehyde was added, mould growth could be restrained after early stage.

Research limitations/implications

Though the studied soy‐based adhesive had a good bonding strength and comparative water resistance, its pH was a little too high, which may cause risks of discolour of light coloured wood. Further study is needed to solve this problem.

Practical implications

The approach provided a bio‐adhesive with good bonding strength, comparative water resistance, reasonable working life, and without formaldehyde emission. Soy‐based adhesive is considered a promising alternate adhesive in wood industry and other applications because of the above mentioned advantages.

Originality/value

It provided a potential way to utilise by‐product of agriculture, soy‐flour, as industrial raw material. This will benefit farmers significantly. Meanwhile, the modified soy‐based adhesive is promising to partly or completely replace urea formaldehyde resin that are mainly used in wood industry, avoiding formaldehyde emission and reducing the dependence on petroleum products.

Details

Pigment & Resin Technology, vol. 37 no. 2
Type: Research Article
ISSN: 0369-9420

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Article

Dong‐Hee Shin

The purpose of this paper is to explore the relations between usability and aesthetic values to clarify what value users place on aesthetic design as compared to usability…

Abstract

Purpose

The purpose of this paper is to explore the relations between usability and aesthetic values to clarify what value users place on aesthetic design as compared to usability and how this is different across cultures.

Design/methodology/approach

Smartphone service acceptance and uses were analyzed cross‐nationally, in a comparative fashion, focusing on the differences in the composition of motives in the USA and Korea.

Findings

While the results illustrate the importance of both usability and aesthetic values, the two countries show different value preferences, as well as intention and adoption patterns.

Research limitations/implications

In the context of the recent overwhelming move toward mobile technologies such as smart devices, there exists a potential trade‐off between the aesthetic design and the usability in smartphones.

Originality/value

The results of this research suggest practical implications for employing cross‐cultural strategies in the global marketing of smartphones, as well as theoretical implications for cross‐country studies, which are recommended accordingly.

Details

Cross Cultural Management: An International Journal, vol. 19 no. 4
Type: Research Article
ISSN: 1352-7606

Keywords

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