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The present study was aimed to enhance the nutritional quality of veg bottle gourd balls by incorporating boiled mashed egg replacing bottle guard in the formulation of batter.

Three different levels, viz. 50, 60 and 70 per cent of boiled mashed whole egg were taken to optimize the level of egg in veg balls by replacing the bottle gourd. The developed products were evaluated for physico-chemical, proximate analysis and sensory evaluation on Day 0, 3, 6 and 9 of storage, whereas microbiological studies of the product were conducted on Day 1, 4, 7 and 10.

The pH, cooking yield and weight gain were non significantly higher in egg-incorporated balls as compared to control. Similar trends were observed for mean Thio Barbituric Acid (TBA) and free fatty acid (FFA) values, however, the estimated values remained within the acceptable limit throughout the storage period. Mean protein and fat content were significantly (p < 0.05) higher and the moisture content was significantly lower (p < 0.05) in egg-incorporated balls. There was no significant difference for mean Total Plate Count, Yeast and mould count and Psychrophillic count between the treatments and control during storage except at later stage on Day 7 and 10. The mean sensory scores were found to be the highest for egg balls, with 60 per cent boiled mashed whole egg for all sensory attributes and the flavor was very much liked by the sensory panelists.

The trials can be further carried out for some color and properties, with the addition of various antioxidants and antimicrobial agents.

Veg bottle gourd balls are a very much relished delicacy of Indian culinary practices. The incorporation of egg not only enhanced the nutritional properties, also improved the flavor and consumer acceptance. It can be a very good alternative to cope up with malnutrition and hunger.

Millions of the British people have for some years now been struggling valiantly to live with hard times, watching them day by day grow worse but always hopefully that the cloud had a silver lining; that one day, reason and a sense of direction would prevail. Tyranny in many forms is a feature of history; the greatest epics have been risings of ordinary people to overthrow it. The modern form of tyranny is that of Money; the cruel and sinister ways in which it can be obtained and employed and the ineffectiveness of any measures taken to control the evils which result. Money savings over the years and the proverbial bank book, once the sure safeguard of ordinary people, are whittled away in value, never to recover. Causes always seemed to be contained within the country's own economy and industrial practices, and to this extent should have been possible of control. The complex and elaborate systems constructed by the last Government were at least intended for the purpose, but each attempt to curb excessive demands for more money, more and more for doing less and less— the nucleus of inflation—produced extreme reactions, termed collectively “industrial strife”. Every demand met without compensatory returns in increased work, inevitably led to rises in prices, felt most keenly in the field of food and consumer goods. What else would be expected from such a situation?

The purpose of this paper is to review the nature and extent of foodborne diseases in India due to chemical and microbial agents.

The scientific investigations/reports on outbreak of foodborne diseases in India for the past 29 (1980‐2009) years due to adulteration, chemical, and microbiological contamination have been reviewed. Reported scientific information on foodborne pathogens detected and quantified in Indian foods has also been reviewed.

A total of 37 outbreaks involving 3,485 persons who have been affected due to food poisoning have been reported in India. Although the common forms of foodborne diseases are those due to bacterial contamination of foods, however, higher numbers of deaths have been observed due to chemical contaminants in foods.

A national foodborne disease surveillance system needs to be developed in India in order to enable effective detection, control and prevention of foodborne disease outbreaks.

In Western Europe extensive use of sophisticated market research as measured against the financial implications of even small changes in market share still means that the cost of research is modest. Is such detailed research relevant, accurate or necessary in East European markets, where supply is short and choice limited? Presents the arguments against research being carried out in these countries and the good reasons why consumer preferences should be sought at this time. In some countries, the range of food products available is increasing rapidly. Capital investment has to be made now to meet demand in a few years time. Being seen to consult the population helps to overcome philosophical and political difficulties. In 1992 the Produce Studies Group carried out the first major consumer survey of consumers in the Ukraine capital, Kiev. The project presented logistical and technical problems, but the results did establish preferences for certain products. Shows that Eastern Europe cannot be treated as a single, uniform market as different countries are at different stages of development. However, as technology progresses it is likely that decades of change in the West will be encapsulated in a much shorter time period in the East. This rapid change means getting investment decisions and product ranges right now. Identifying and understanding the needs of the consumer will be more, not less important than it is in the mature markets of the West.

This study aims to increase knowledge of the ability of nutrition labels to guide consumer choices in real-life environments.

Food consumption and plate waste data were collected from two self-service restaurants (SSR) with different customer groups over six observation days: three control and three intervention (with nutrition labelling) periods. Study Group 1 consisted of vocational school students, mostly late adolescents (N = 1,710), and Group 2 consisted of spa hotel customers, mostly elderly (N = 1,807). In the experimental restaurants, the same food was served to the buffets during the control and intervention periods.

The nutrition label in the lunch buffet guides customers to eat fewer main foods and salads and to select healthier choices. Increased consumption of taste enhancers (salt and ketchup) was observed in the study restaurants after nutritional labelling. Nutrition labelling was associated with a reduction in plate waste among the elderly, whereas the opposite was observed among adolescents.

The results provide public policymakers and marketers with a better understanding of the effects of nutrition labelling on consumer behaviour. Future studies should further evaluate the effects of nutrition labelling on the overall quality of customer diets and the complex environmental, social, and psychological factors affecting food choices and plate waste accumulation in various study groups.

As the restaurant industry is a representative service industry, long-living restaurants could carry the secrets of key factors that are needed to establish “sustainable business models” in service industry. The authors aim to answer the following question: How can restaurants innovate business model sustainably to last for more than 50 years through the era of digital transformation with open innovation dynamics?

Five long-lived restaurants from Daegu, Kyoto and Naples were selected separately by using the snowballing approach, and were analyzed through in-depth interviews and participatory observations.

Restaurants in Daegu have lived long mainly because of adding value to their recipes. Restaurants in Kyoto have lived very long, primarily by decoupling their original services, ingredients and recipes. Restaurants in Naples have enjoyed long lives by coupling or recoupling their ingredients, services and recipes.

The implication is that long-living restaurants or service firms could maintain their own sustainability by dynamically circling the following services: (1) adding and boning recipes (focusing on special menus or products), (2) coupling of ingredients (creative recoupling of original ingredients) and (3) decoupling of services (disconnecting the value chain and rebalancing it).

The purpose of this exploratory research paper is twofold. First, to identify how wine is being talked about within the Twitter environment and second to examine whether the constructs of soft and hard value can be demonstrated within the social media, Twitter content. The overall aim is to establish whether Twitter can create value for wine stakeholders.

A netnographic approach has been adopted through the collection of 1,500 English language tweets on the subject of wine which were analysed using Nvivo qualitative data analysis software against the constructs of value found in the literature.

The early findings suggest that Twitter can create soft value for wine focused businesses but that hard value is not yet strongly evident. Wine marketers need to be more aware of both the content of wine tweets and the profiles of those who tweet.

The use of social media within wine businesses is in its infancy. Wine focused businesses are currently not optimising value creation through Twitter. Whilst Twitter does exhibit value, wine marketers, wine brands and wine retailers are not engaging with consumers who are talking about wine via Twitter.

This paper has provided evidence that there is value within social media, specifically Twitter. The contribution of this paper lies in identifying not only the types of value that wine businesses could develop by embracing Twitter but also how the different profiles use Twitter differently.

Collective catering sector is increasingly offering alternative and more sustainable food propositions, but their success rests on their reception by guests and changes induced in individual behaviors. The authors investigate food-change determinants by examining the relationship between food behavior at staff restaurants and at home.

In an experiment over four days conducted in three staff restaurants, the authors monitored the behavioral changes and motivations of guests (n = 599) offered choices between standard and sustainable options for meat, fish, dairy products, fruit-based desserts and a vegetarian dish. The calculation of a “sustainable consumption score,” based on actual consumption at a restaurant by a subsample (n = 160) of guests gives an indication of interest for sustainable options.

Higher overall choices were observed for vegetarian dishes and for the sustainable meat options rather than for the sustainable fish and desserts options, thus suggesting contrasted perceptions of the sustainable alternatives. The results revealed two profiles of consumers with contrasting scores. The “lower receptive guests” had lower commitment to sustainable food at home and at staff restaurants, while the “higher receptive guests” found in the intervention meaningful propositions for pursuing their existing at-home commitment.

Long-term research would be required to verify whether repeated sustainable offers can break down deep-rooted choices and instill durable changes among consumers with lower commitment to sustainable food. This research contributes to the identification of some types of food that are more suitable for sustainable-oriented interventions.

Some food triggers are identified to further norm activation among the lower receptive profile of consumers.

By addressing continuities/discontinuities between at-home and at-restaurant consumption and mobilizing the “norm-activation” concept, the authors question the efficiency of sustainable food offers at work.

The screening of lube oil performance prior to field trials is the most significant for the formulation of novel lubricants. This paper aims to investigate the efficacy of trimethylolpropane trioleate oil (TMPTO) based lubricants with different additives.

In this endeavor, initially five lubricating blends along-with TMPTO based oil with variable additives were evaluated for their tribological performances using ASTM standards. Out of these, the top three best-performing oils were further investigated for possible physical or chemical synergies among lube oils, additives and ball surface using SEM. The molecule structures of TMPTO based lube oils were confirmed using Fourier transform infrared spectroscopy (FTIR).

The wear preventive and extreme pressure characteristics of different TMPTO based samples were evaluated and compared for compatibility and synergy of additives. Morphological analysis of SEM images was used to understand the wear behavior of the worn surfaces.

Further investigation of TMPTO oil on its oxidation stability at high temperature and pressure to make it technologically competitive and commercially viable metal-working lubricant is suggested.

This paper highlights the tribo-effects of TMPTO to be rendered as a suitable lubricant for metal-cutting operations. The surface morphology of the worn-out surface significantly demonstrates the effect of loading conditions.