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The purpose of this paper is to investigate a two dimensional problem of micropolar porous thermoelastic circular plate subjected to ramp type heating.

Three phase lag theory of thermoelasticity has been used to formulate the problem. A numerical inversion technique is applied to obtain the result in the physical domain. The numerical values of the resulting quantities are presented graphically to show the effect of porosity and dual phase lag model. Some particular cases are also presented.

The Laplace and Hankel transforms are employed followed by the eigen value approach to obtain the components of displacements, microrotation, volume fraction field, temperature distribution and stresses in the transformed domain.

This paper fulfils the need to study the two-dimensional problem of micropolar porous thermoelastic circular plate subjected to ramp type heating.

The health-promoting phytochemicals such as phenolic compounds and flavonoids present in nonfatty portion of pecan nut remain overlooked. The present study aimed to evaluate the nutritional and antinutritional/phytochemical constituents of pecan nut and its effect (as a whole nut flour) on the blood lipid profile in the rat model.

The nutritional composition as well as phytochemicals were evaluated by using standard chemical methods. A controlled randomized study was conducted to assess the hypocholesterolemic effect of nut supplementation in male Wistar albino rats.

Phytochemicals/antinutrients analysis exhibited remarkable amount of phenolic compounds (47.05 ± 9.85–302.67 ± 7.72 mg GAE/100 g) and flavonoids (44.95 ± 0.23 mg/100 g) with low trypsin inhibitor activity (TIA) (1.18 ± 0.03 TIU/mg), saponins (0.49 ± 0.04 g/100 g), alkaloids (0.26 ± 0.03 mg/100 g), phytic acid (854.75 ± 15.47) and oxalates (8.15 ± 0.58 mg/100 g) content. Kernel oil showed 2.87 ± 0.75 meq O₂/kg oil peroxide value (PV), well below the maximum permissible limit, demonstrating good oxidative stability of pecan oil. Pecan nut-supplemented diet exhibited a favorable alteration in the blood lipid profile by decreasing total cholesterol (TC) (from 85.42 ± 1.62–229.23 ± 3.43 to 72.24 ± 1.39–106.10 ± 1.69 mg/dl) and low-density lipoprotein cholesterol (LDL-C) (from 64.02 ± 1.96–199.07 ± 4.40 to 38.73 ± 0.79–55.48 ± 1.69 mg/dl) and increasing high density lipoprotein cholesterol (HDL-C) (from 8.70 ± 0.85–9.64 ± 1.10 to 20.25 ± 0.65–24.96 ± 0.56 mg/dl) when compared with control (CC).

This information would be further useful for assessing the biological quality of pecan nut as well as developing value-added food products by exploiting deoiled pecan protein concentrates.

Pecan nut is a rich source of traditional nutrients and phytochemicals and can be recommended to patients with hypercholesterolemia and related cardiovascular diseases.

A leader plays an important role in the growth of an organization. The leader is a person who influences the standards, structure, culture and behaviour of the individuals employed in the organization. A leader also has effects on the result and productivity of teams. The purpose of this paper is to analyze the effect of transformational leadership style on team performance. This paper will also analyze the existence of a relationship between transformational leadership style and team performance.

For this study, the researcher collected the data from 354 individuals employed in IT organizations in Pune. The team members answered questions asked about the transformational leadership style, and the team leaders answered questions related to team performance. The data has been analyzed using the latest available version of Statistical Product and Service Solutions.

The results of this examination suggest that there is strong and positive relationship between the transformational leadership style and team performance. Further, it was also found that transformational leader helps in a great way in improving team performance which in turn increases the organization’s productivity.

Few limitations of this research work are that the data collected for this research work is non-cognitive in nature and simultaneously respondents may incline to evaluate the positive facets of opinion poll more propitiously than negative facets. Secondly, the data have been collected only from companies located in Pune.

This research study provides empirical data that will be helpful for human resources department of an organization, as it can help them in the development of policies and practices. It will also provide help leaders to support employees who are seeking effective ways to support struggling employees in context to their team performance.

The present study can be differentiated from past studies, as it thinks over an ensemble of transformational leadership style as an essential antecedent of team performance and also enhances the knowledge of the researchers and practitioners about the leadership style that upshot to the team performance. This will also help the managers, researchers, organizational development specialist and employees who are seeking effective ways to support struggling employees in context to their team performance.

Systematic literature review (SLR) papers have gained significant importance during the last years as many reputed journals have asked for literature review submissions from the authors. However, at the same time, authors are experiencing a high number of desk rejections because of a lack of quality and its contribution to the existing body of knowledge. Therefore, the purpose of this paper is to offer guidance to researchers who intend to communicate SLR papers in top-rated journals. We attempt to offer a guide to buddy researchers who plan to write SLR papers. This purpose is achieved by clearly stating how the traditional review method is different from SLR, when and how can each type of literature review method be used, writing effective motivation of a review paper and finally how to synthesize the available literature. We have also presented a few suggestions for writing an impactful SLR in the last. Overall, this chapter serves as a guide to various aspirants of SLR paper to understand the prerequisites of an SLR paper and offers deep insights to bring in more clarity before writing an SLR paper, thereby reducing the chances of desk rejection.

The unleavened bread called chapatis in vernacular language is the staple food of the majority of North Indians, which is generally prepared from wheat flour. However, wheat flour contains 8‐12 per cent protein and is limited in essential amino acid, so supplementation of partially defatted soy dhal, sorghum, rice, maize and pearl millet will help to improve the nutritional value of chapatis. This paper seeks to address this issue.

Wheat flour was supplemented with salt‐treated partially defatted soy dhal, sorghum, rice, maize and pearl millet (50:10:10:10:10:10). Different salt treatments were given to soy dhal so as to remove its typical beany flavour. Different flours were mixed with water to form dough followed by preparation of chapati on flat iron plates. These were further evaluated organoleptically by the panel of judges. On the basis of organoleptic evaluation the best combination was used for nutritional evaluation.

Organoleptic evaluation of developed chapatis indicated that they were acceptable in terms of various sensory parameters. Nutritional evaluation of unprocessed composite flour, wheat flour chapatis and composite flour chapatis revealed a significant increase in moisture and protein content and non‐significant difference in ash and crude fibre contents of composite flour chapatis when compared with unprocessed composite flour and wheat flour chapatis. Various processing methods, namely dough making and roasting involved in chapati making, significantly (p<0.05) reduced the phytic (11 per cent) and polyphenol (64 per cent) content of the developed chapati compared with unprocessed composite flour. As a result the protein and starch digestibility of the developed chapati was improved over the unprocessed composite flour.

Further research is needed regarding the amino acid profile of the developed chapati.

Wheat flour should be supplemented with different cereals so as to improve the nutritional value.

The paper has significance in terms of improving the nutritional quality of the chapati without any extra input of time and energy.

The aim of this study is to investigate the relationship between quality of work life (QWL), employee commitment and the intention to stay of nurses in private hospitals in Malaysia.

A cross-sectional survey design was used in this study. Primary data were collected through self-administered questionnaires with nurses as the respondents from four private hospitals in the states of Selangor and Kuala Lumpur, Malaysia. Out of 300 questionnaires distributed, 202 valid responses were received. Statistical analyses employed were descriptive statistics, Pearson's correlation, confirmatory factor analysis and structural equation modeling (SEM).

The strongest QWL construct that contributed significantly to the intention to stay among respondents is work context, followed by work world, work design and work life/home life. The findings further indicate that employee commitment partially mediates the relationship between QWL and the intention to stay. In conclusion, if employees are contented with their QWL, the stronger will the employee commitment be in the organization and ultimately their intention to stay.

This study provides robust evidence for private hospital administrators to enhance their employees' QWL, especially if they are opting to ensure that the turnover of the staff is contained.

Soybean is one of the richest sources of protein. However, its longer cooking time is a major hurdle in its utilization. Keeping this in mind, aims to study the effect of presoaking soybean with salt solutions such as sodium carbonate and sodium bicarbonate on the cooking time and organoleptic characters of soy dhal.

Soy dhal was obtained by blanching whole soybeans in boiling water for 15 minutes. Soy dhal was soaked in 0.5, 0.75 and 1 per cent solutions of sodium carbonate and sodium bicarbonate for 3, 6 and 9 h. The cooking time of soaked soy dhal was determined by boiling it and testing for softness by pressing between fingers and thumb. The boiled samples were evaluated organoleptically. These were further cooked with spices, followed by sensory evaluation.

The cooking time of untreated soy dhal was 162 min; it reduced significantly by 58‐98 per cent when soaked in salt solutions. The percentage reduction in cooking time was found to be greater when soy dhal was soaked in sodium carbonate solution; however, this adversely affected the colour and flavour. In contrast, soy dhal soaked in sodium bicarbonate was found to be acceptable to the human palate.

Further research is needed regarding effect of presoaking on the nutritional quality of soy dhal.

Soy dhal should be soaked in sodium bicarbonate for at least 6 h to reduce its cooking time considerably.

This study has significance for those people who want to consume soybeans but avoid them because of their prolonged cooking time.