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Recently, the Polish National Fiber Research Laboratory provided linen samples. In addition to these Polish fabric samples, we also collected linen fabric samples which were made in Japan and throughout Europe. We have investigated hand properties of various linen fabrics, and identification of the Polish linen fabrics quality from those of other linen fabrics. The fabric hand of Polish linen fabrics is unique, it possesses a hand just between wool‐like and cotton‐like fabrics. We have clarified that the Polish linen fabrics are suitable for hari‐type and tailored type silhouette designs for women’s wear, and the fabrics are well‐suited for finishing garment appearance.

The purpose of this paper is to examine ladies' linen fabrics produced in different regions – Japan, Italy, and Poland – to ascertain differences in mechanical, thermal, and air permeability properties.

The paper investigates mechanical properties, air permeability, and thermal conductivity. The silhouettes of Polish, Italian, and Japanese linen fabrics are different. The thermal conductivities of the Polish linen fabrics are high. The levels of 72 elements were analyzed and remarkable differences were observed in the levels of 16 elements, including Li, Al, Si, Ti, Cr, Ni, Rb, and Y, Ag, among Polish, Italian linen fabrics, and linen fabrics made in Japan. Another ten elements were detected at some level in either the samples of Polish linen fabrics or linen fabrics made in Japan.

There are differences among the Polish, Italian, and linen fabrics made in Japan, but the differences are not remarkable.

This paper is a wide world regional study of linen characterisation.

Another ten elements are detected at some level in either the samples of Polish linen fabrics or linen fabrics made in Japan. There are differences among the Polish, Italian, and linen fabrics made in Japan, but the differences are not remarkable.

The paper presents useful Measurement instrumentation, analysis and characterisation of linen fabrics from different regions of the world.

Bending and shear rigidities of woven fabrics depend on fibre, yarn and fabric-related parameters. However, there is lack of research efforts to understand how bending and shear rigidities change in woven fabrics having similar areal density. The purpose of this paper is to investigate the change in bending and shear rigidities in plain woven fabrics having similar areal density.

A total of 18 fabrics were woven (9 each for 100 per cent cotton and 100 per cent polyester) keeping the areal density same. Yarns of 20, 30 and 40 Ne were used in warp and weft wise directions and fabric sett was adjusted to attain the desired areal density.

When warp yarns become finer, keeping weft yarns same, bending rigidity remains unchanged but shear rigidity increases in warp wise direction. When weft yarns are made finer, keeping the warp yarns same, both the bending and shear rigidities of fabric increase in warp wise direction. Similar results for fabric bending and shear rigidities were obtained in transpose direction. There is a strong association between fabric shear rigidity and number of interlacement points per unit area of fabric even when fabric areal density is same.

Very limited research has been reported on the low-stress mechanical properties of woven fabrics having similar areal density. A novel attempt has been made in this research work to investigate the bending and shear rigidities of woven fabrics having similar areal density. Besides, it has been shown that it is possible to design a set of woven fabrics having similar bending rigidity but different shear rigidity.

Fish is subjected to different methods of preparation and a major challenge facing consumers is maintaining and preserving the nutritional quality of cooked fish. This paper aims to examine the effects of different cooking methods (baking, boiling, deep‐frying, pan‐frying, microwaving and grilling) on total carotenoids and lycopene content in muscle and skin fractions of Omani kingfish.

Fresh, commercially harvested kingfish samples were purchased from a supermarket and prepared using six commonly used cooking methods. Raw fish samples were used as control. Muscle and skin fish portions for each cooking method and raw samples were analyzed for total carotenoids and lycopene contents.

The paper finds that cooking methods affected kingfish skin and muscle differently. The positive effects of cooking methods on kingfish muscle scored from high to low are as follows for total carotenoids content: grilling, microwaving, pan‐frying, boiling, deep‐frying and baking; and grilling, microwaving, boiling, deep‐frying, baking and pan‐frying for lycopene content. Baking resulted in the highest increase in both total carotenoids and lycopene contents in the skin, followed by grilling and pan‐frying for total carotenoids. In conclusion, grilling, followed by microwaving, is finds to be the best cooking method for high‐carotenoids content and healthy eating of kingfish.

This is the first paper to be reported on the effects of different cooking methods on total carotenoids content (including lycopene) in skin and muscle of kingfish caught in the warm waters of the Gulf of Oman.