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1 – 10 of 13Jiwan S. Sidhu, Tasleem Zafar, Abdulwahab Almusallam, Muslim Ali and Amani Al-Othman
The major objective of this research work was to evaluate various physico-chemical characteristics, such as, chemical composition, antioxidant capacity, objective color and…
Abstract
Purpose
The major objective of this research work was to evaluate various physico-chemical characteristics, such as, chemical composition, antioxidant capacity, objective color and texture profile analysis (TPA) of the wheat flour/chickpea flour (CF) blends, so that nutritious baked products could be consumed by the type-2 diabetic persons.
Design/methodology/approach
Wholegrain wheat flour (WGF) and white wheat flour (WWF) were substituted with CF at 0 to 40% levels. These wheat flour/CF blends were analyzed for proximate composition, the prepared dough and baked breads were tested for objective color, antioxidant capacity as trolox equivalent antioxidant capacity (TEAC), malondialdehyde (MDA) and total phenolic content (TPC) and TPA.
Findings
WGF had the highest TEAC (117.42 mM/100g) value, followed by WWF (73.98 mM/100g) and CF (60.67 mM/100g). TEAC, MDA and TPC values varied significantly among all the three flour samples.
Research limitations/implications
Inclusion of whole chickpea (without dehulling) flour in such type of blends would be another interesting investigation during the future research studies.
Practical implications
These research findings have a great potential for the production of these baked products for human consumption on an industrial scale.
Social implications
Production of breads using wheat flour and CF blends would benefits the consumers.
Originality/value
Production of Arabic and pan breads using wheat flour and CF blends would, therefore, combine the benefits of both the needed proteins of plant origin and the health-promoting bioactive compounds, in a most sustainable way for the consumers.
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Laiming Yu, Yaqin Fu and Yubing Dong
The purpose of this study is to investigate the thermomechanical condition on the shape memory property of Polybutylene adipate-co-terephthalate (PBAT). PBAT is a widely…
Abstract
Purpose
The purpose of this study is to investigate the thermomechanical condition on the shape memory property of Polybutylene adipate-co-terephthalate (PBAT). PBAT is a widely researched and rapidly developed biodegradable copolyester. In a tensile test, we found that the fractured PBAT samples had a heat-driven shape memory effect which piqued our interest, and it will lay a foundation for the application of PBAT in new fields (such as heat shrinkable film).
Design/methodology/approach
The shape memory effect of PBAT and the effect of the thermomechanical condition on its shape memory property were confirmed and systematically investigated by a thermal mechanical analyzer and tensile machine.
Findings
The results showed that the PBAT film had broad shape memory transform temperature and exhibited excellent thermomechanical stability and shape memory properties. The shape memory fixity ratio (Rf) of the PBAT films was increased with the prestrain temperature and prestrain, where the highest Rf exceeded 90%. The shape memory recovery ratio (Rr) of the PBAT films was increased with the shape memory recovery temperature and decreased with the prestrain value, and the highest Rr was almost 100%. Moreover, the PBAT films had high shape memory recovery stress which increased with the prestrain value and decreased with the prestrain temperature, and the highest shape memory recovery stress can reach 7.73 MPa.
Research limitations/implications
The results showed that PBAT had a broad shape memory transform temperature, exhibited excellent thermomechanical stability and shape memory performance, especially for the sample programmed at high temperature and had a larger prestrian, which will provide a reference for the design, processing and application of PBAT-based heat shrinkable film and smart materials.
Originality/value
This study confirmed and systematically investigated the shape memory effect of PBAT and the effect of the thermomechanical condition on the shape memory property of PBAT.
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Wiah Wardiningsih, Sandra Efendi, Rr. Wiwiek Mulyani, Totong Totong, Ryan Rudy and Samuel Pradana
This study aims to characterize the properties of natural cellulose fiber from the pseudo-stems of the curcuma zedoaria plant.
Abstract
Purpose
This study aims to characterize the properties of natural cellulose fiber from the pseudo-stems of the curcuma zedoaria plant.
Design/methodology/approach
The fiber was extracted using the biological retting process (cold-water retting). The intrinsic fiber properties obtained were used to evaluate the possibility of using fiber for textile applications.
Findings
The average length of a curcuma zedoaria fiber was 34.77 cm with a fineness value of 6.72 Tex. A bundle of curcuma zedoaria fibers was comprised of many elementary fibers. Curcuma zedoaria had an irregular cross-section, with the lumen having a varied oval shape. Curcuma zedoaria fibers had tenacity and elongation value of 3.32 gf/denier and 6.95%, respectively. Curcuma zedoaria fibers had a coefficient of friction value of 0.46. Curcuma zedoaria fibers belong to a hygroscopic fiber type with a moisture regain value of 10.29%.
Originality/value
Extraction and Characterization of Curcuma zedoaria Pseudo-stems Fibers for Textile Application.
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Salwa Moustafa Amer Mahmoud, Tarek Hamdy, Mohamed Fares, Wissam Ayman, Shrouk Muhamed, Aya Abdel Khaliq and Lilian Salah
This paper aims to investigate the ability of traditional biopolymers, such as funori or the nanoscale form of cellulose nanocrystals, to consolidate fragile paper and preserve it…
Abstract
Purpose
This paper aims to investigate the ability of traditional biopolymers, such as funori or the nanoscale form of cellulose nanocrystals, to consolidate fragile paper and preserve it for as long as possible.
Design/methodology/approach
Degraded papers dating back two centuries were separated into paper samples for consolidation processes. Funori – a marine spleen – was used as a traditional consolidation material and a mixture with ZnO NPs compared with modern materials, such as cellulose nanocrystals. The samples were aged for 25 years, examinations and analyses were performed using scanning electron microscopy and color change was assessed using the CIELAB system, X-ray diffraction and Fourier-transform infrared spectroscopy.
Findings
According to the results, using traditional materials to consolidate damage, such as funori, after aging resulted in glossiness on the surface, a color change and increased water content and oxidation. Furthermore, samples treated with a mixture of ZnO NPs and funori revealed that the mixture improved the sample properties and increased the degree of crystallization. Cellulose nanocrystals improved the surface, filled gaps, formed bridges between the fibers and acted as a protector from aging effects.
Originality/value
This paper highlights the ability of nanomaterials to enhance the properties of materials as additives and treat the paper manuscripts from weaknesses.
Pınar Şenel, Hacer Turhan and Erkan Sezgin
Three-dimentional (3D) food printers are innovative technologies that contribute to healthy, personalized and stainable nutrition. However, many consumers are still vigilant about…
Abstract
Purpose
Three-dimentional (3D) food printers are innovative technologies that contribute to healthy, personalized and stainable nutrition. However, many consumers are still vigilant about 3D printed food in the age of technology. The purpose of this study is to develop a scale and propose a model for consumption preferences associated with 3D-printed food (3DPF).
Design/methodology/approach
The developed questionnaire was handed to 192 Z and Y generation participants (Data1) for the exploratory factor analysis stage initially. Then, the questionnaire was handed to another group of 165 participants (Data 2) for verification by confirmatory factor analysis. Finally, the dimensions “healthy and personalized nutrition,” “sustainable nutrition” and “socio-cultural nutrition” were analyzed by structural equation modeling.
Findings
The results indicated that there was a high relationship between “healthy and personalized nutrition” and “sustainable nutrition” as well as between “sustainable nutrition” and “socio-cultural nutrition” when 3DPF was considered.
Originality/value
The study would contribute to the new survey area related to 3DPF by presenting a scale and proposing a model. Also, the study reveals which nutritional factors affect the Z and Y generation’s consumption of 3DPF. In this context, the study aims to make marketing contributions to the food production, restaurant and hotel sectors.
研究目的
3D食品打印机是创新技术, 有助于健康、个性化和可持续的营养。然而, 在科技时代, 许多消费者仍然对3D打印食品保持警惕。本研究的目的是开发一个刻画与3D打印食品相关的消费偏好的量表并提出一个模型。
研究方法
本研究首先将开发的问卷交给192名Z和Y世代参与者(数据1)进行探索性因素分析阶段。然后, 将问卷交给另一组165名参与者(数据2)通过验证性因素分析进行验证。最后, 通过结构方程模型分析了“健康和个性化营养”、“可持续营养”和“社会文化营养”这三个维度。
研究发现
结果表明, 在考虑3D打印食品时, “健康和个性化营养”与“可持续营养”之间以及“可持续营养”与“社会文化营养”之间存在很高的关系。
研究创新
本研究通过提出一个量表并提出一个模型, 为与3D打印食品相关的新调查领域做出了贡献。此外, 研究揭示了影响Z和Y世代对3D打印食品消费的营养因素。在这一背景下, 本研究旨在为食品生产、餐厅和酒店等领域做出营销贡献。
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This study aims to examine the illicit capital movement through trade misinvoicing in Burundi, at disaggregated levels by major trading partners and by major export and import…
Abstract
Purpose
This study aims to examine the illicit capital movement through trade misinvoicing in Burundi, at disaggregated levels by major trading partners and by major export and import commodities.
Design/methodology/approach
Trade misinvoicing is estimated by comparing the trade values declared by Burundi with those declared by trading partners in a bilateral international transaction, after adjusting for the cost of freight and insurance. Disaggregated trade misinvoicing by major trading partners is computed using the Direction of Trade Statistics database of the International Monetary Fund over the period 1970–2019. Disaggregated trade misinvoicing by major trading commodities is computed using the UN-COMTRADE database over the period 1993–2019.
Findings
Exports of Burundi to most of its major trading partners are found to be underinvoiced. The top destinations for export underinvoicing are United Arab Emirates, Belgium and Germany. However, exports to UK and Switzerland are found to be overinvoiced. The major export commodities considered, coffee and gold, are found to be affected by trade misinvoicing to a great extent. On the import side, the estimation results indicate that imports of Burundi from its major trading partners are in general overinvoiced. High import overinvoicing is observed in the trade with Saudi Arabia, China and Japan. At commodity level, for the top 6 commodities considered, imports were to a great extent found to be overinvoiced. Cases of illicit capital outflows and inflows through trade misinvoicing are highlighted.
Practical implications
Some policy implications are drawn from this study. First, in collaboration with its development partners, the Government of Burundi should put in place measures to reduce the trade misinvoicing phenomenon, which undermines poverty reduction efforts. The study has shown which trade partners are involved and which commodities are mostly affected. Policy efforts could then be focused in that regard. Investigations at the company and transaction levels can be made to identify the mechanisms of trade misinvoicing. Second, more effort is needed in ensuring systematic and transparent reporting of international trade transactions. To fight trade misinvoicing, transparency in international trade is key, through coordinated enforcement of reporting rules.
Originality/value
Previous studies analyzed the problem of trade misinvoicing at an aggregated level. However, this leaves out essential information on trading partners involved in the phenomenon as well as trading commodities affected. This study investigates trade misinvoicing at disaggregated levels, at product level and by trading partner.
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Eman Salim, Wael S. Mohamed and Rasha Sadek
Paper aims to evaluate the efficiency of traditional chitosan, nano chitosan, and chitosan nanocomposites for consolidating aged papyrus samples. Cellulose-based materials, such…
Abstract
Purpose
Paper aims to evaluate the efficiency of traditional chitosan, nano chitosan, and chitosan nanocomposites for consolidating aged papyrus samples. Cellulose-based materials, such as papyrus sheets and paper, which are the most common types of writing supports for works of art in many museums and archive. They are subjected to different types of deterioration factors that may lead to many conservation problems. Consolidation treatment is one of the most common conservation treatments, which should have perform after much testing to select the appropriate consolidants.
Design/methodology/approach
This research paper aims to evaluate the resistance of traditional chitosan, nanochitosan and chitosan/zinc oxide nanocomposite as an eco-friendly papyrus strengthening. Untreated and treated papyrus was thermally aged and characterized via scanning electron microscope (SEM) and Fourier transform infrared spectroscopy (FTIR). Antimicrobial activity of the papyrus specimens was also determined against four tested pathogenic bacteria by disc diffusion method: MRSA, Staphylococcus aureus, E. coli and P. aeruginosa.
Findings
The results revealed that chitosan nanocomposite showed a remarkable enhancement of papyrus tensile properties and presence of ZnO prevents the effects of biodeterioration.
Originality/value
Zinc oxide nanoparticles enhance the optical properties and increase the chemical reactions between the consolidating material and the treated papyrus.
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P.C. Sarkar, Ammayappan Lakshmanan and Niranjan Kumar
The purpose of this study is to enhance the functional properties of Hessian fabric through resin finishing. Hessian bags made of lignocellulosic jute fiber are commonly used to…
Abstract
Purpose
The purpose of this study is to enhance the functional properties of Hessian fabric through resin finishing. Hessian bags made of lignocellulosic jute fiber are commonly used to pack, store and transport agro-commodities, including horticultural crops such as rice, potato, onion and wheat. However, because of high water affinity, these bags undergo degradation in properties due to moisture release by the stored commodities themselves. Exposure to natural elements, e.g. rain and dew, also causes moisture absorption in hessian bags. Once the bag gets moistened, degradation of jute bags starts due to microbial attack, leading to loss in tensile strength and change in extensibility, leading to ultimate breakage in warp and weft directions of the fabric.
Design/methodology/approach
To overcome the degradation in the functional properties of hessian fabric due to exposure to moisture and microbial attack, the application of semi-synthetic polymeric materials was carried out.
Findings
Tenacity, bursting strength, puncture resistance, tear strength and breaking load, as well as life cycle of resin-treated jute fabric was found to be better than control jute.
Originality/value
To the best of the authors’ knowledge, no recent reports of resin finishing on jute (hessian) fabric with semi-synthetic resins are presently available, other than coating with rubber.
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Globally, consumer’s inclination towards functional foods had noticed due to their greater health consciousness coupled with enhanced health-care cost. The fact that probiotics…
Abstract
Purpose
Globally, consumer’s inclination towards functional foods had noticed due to their greater health consciousness coupled with enhanced health-care cost. The fact that probiotics could promote a healthier gut microbiome led projection of probiotic foods as functional foods and had emerged as an important dietary strategy for improved human health. It had established that ice cream was a better carrier for probiotics than fermented milked due to greater stability of probiotics in ice cream matrix. Global demand for ice cream boomed and probiotic ice cream could have been one of the most demanded functional foods. The purpose of this paper was to review the technological aspects and factors affecting probiotic viability and to standardize methodology to produce functional probiotic ice cream.
Design/methodology/approach
Attempt was made to search the literature (review and researched papers) to identify diverse factors affecting the probiotic viability and major technological challenge faced during formulation of probiotic ice cream. Keywords used for data searched included dairy-based functional foods, ice cream variants, probiotic ice cream, factors affecting probiotic viability and health benefits of probiotic ice cream.
Findings
Retention of probiotic viability at a level of >106 cfu/ml is a prerequisite for functional probiotic ice creams. Functional probiotic ice cream could have been produced with the modification of basic mix and modulating technological parameters during processing and freezing. Functionality can be further enhanced with the inclusion of certain nutraceutical components such as prebiotics, antioxidant, phenolic compounds and dietary fibres. Based upon reviewed literature, suggested method for the manufacture of functional probiotic ice cream involved freezing of a probiotic ice cream mix obtained by blending 10% probiotic fermented milk with 90% non-fermented plain ice cream mix for higher probiotic viability. Probiotic ice cream with functional features, comparable with traditional ice cream in terms of technological and sensory properties could be produced and can crop up as a novel functional food.
Originality/value
Probiotic ice cream with functional features may attract food manufacturers to cater health-conscious consumers.
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Gomaa Abdel-Maksoud, Aya Abdallah, Rana Youssef, Doha Elsayed, Nesreen Labib, Wael S. Mohamed and Medhat Ibrahim
This study aims to evaluate the efficiency of using some polymers at different concentrations in the consolidation of vegetable-tanned leather artifacts.
Abstract
Purpose
This study aims to evaluate the efficiency of using some polymers at different concentrations in the consolidation of vegetable-tanned leather artifacts.
Design/methodology/approach
New vegetable-tanned leather samples were prepared. The consolidants used were polyacrylamide (PAM) and polymethyl methacrylate/hydroxyethyl methacrylate (MMA-HEMA). Accelerated heat aging was applied to the untreated and treated samples. Analytical techniques used were Fourier transform infrared spectroscopy (FTIR), digital microscope, scanning electron microscope (SEM), change of color and mechanical properties.
Findings
The characteristic FTIR bands showed the effect of accelerated heat aging on the molecular structure of the studied samples, but treated and aged treated samples used were better than aged untreated samples. Microscopic investigations (digital and SEM), and mechanical properties proved that 2% was the best concentration for polymers used. The change in the total color difference of the treated and aged treated samples was limited.
Originality/value
This study presents the important results obtained from PAM and poly(MMA-HEMA) used for the consolidation of vegetable-tanned leather artifacts. The best results of the studied polymers can be applied directly to protect historical vegetable-tanned leathers.
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