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Abstract Preferred mouth behavior studies have mostly focused on Western populations using the JBMB tool to determine how food is manipulated in the mouth. The objective of this study was to determine the relationship between preferred mouth behavior and eating behavior among the diverse group of 209 Malaysians participants. A series of Analysis of Variances and an unsupervised machine learning technique known as Latent Class Clustering were utilized to determine individual's oral behavior. The Adult Eating Behavior Questionnaire was later modeled using causal networks, specifically Partial Least Squares‐Confirmatory Factor Analysis, to uncover relationship between appetitive qualities. The results from this study showed that cultural context and appropriateness play an essential role when classifying preferred mouth behavior using behavioral questionnaires and models. Furthermore, this study also determined the relationship between eating behavior and preferred mouth behavior, as well as unique differences in eating behavior observed among the mouth behavior groups.

Demand for low alcohol beer (LAB) is growing around the world as consumer attitudes towards alcohol consumption shift, with health consciousness and sober driving listed among the possible drivers. In New Zealand, LAB is defined as having no >1.15 % alcohol by volume (ABV). In industry, physical or biological processes are used to produce no- and low- alcohol beer; however, these methods are typically inaccessible to home brewers, and literature on accessible methods is non-existent. New Zealand honeydew honey (NZHDH) and New Zealand yacon concentrate (NZYC) have recently been chemically profiled in the literature. NZHDH and NZYC contain fermentable sugars, while NZYC also contains a very high percentage of fructooligosaccharides (FOS). This paper aims to incorporate these food materials into LABs using a method accessible to home brewers. The resultant LABs had an alcohol content between 0.61 and 0.86 % ABV, well under the 1.15 % threshold. Results from sensory analysis showed that all beer samples were somewhat acceptable to consumers; however, penalty analysis determined that hedonic scores could be improved by making the beers more sweet, bitter, and hoppy. Correspondence analysis revealed that the beers containing NZYC were more ‘foamy’ and ‘brown’ than all other beer samples, properties most likely related to the protein content and colour of NZYC respectively. Beers containing NZYC were also found to contain FOS and/or inulins, which are non-digestible sugars and therefore hypocaloric. This study provides an accessible method to produce LAB and shows how NZYC may be incorporated into LABs to yield a functional food.

Abstract The study explored the sociocultural influences on sugar consumption in three distinct countries: New Zealand, France, and Singapore. It employed the theory of planned behavior (TPB) alongside consumer perception and acceptance factors, such as sugar consciousness, product labeling, sugar substitution with sweeteners, and perceived flavor, to investigate participants’ behaviors regarding various yogurt types. Data was gathered through web surveys in each country, analyzed through partial least squares (PLS)–confirmatory factor analysis to create country‐specific conceptual frameworks, and then validated using PLS‐path modeling to assess the correlations between TPB and consumer perception constructs. The results indicated that perceived behavioral control positively influenced intentions to reduce sugar intake in participants from New Zealand and Singapore. Sugar consciousness exhibited a positive correlation with behavioral intentions across all three countries, suggesting heightened awareness of sugar intake motivates individuals to cut back. Notably, the presence of labels and claims showed negative correlation with perceived flavor, among the participants from New Zealand and France, suggesting that food researchers must navigate a delicate balance between labels and flavor to successfully design and market sugar‐reduced products. Further analysis, PLS‐multigroup analysis revealed significant difference in the impact of subjective norms on attitude between participants from different countries. Singaporeans placed stronger value on others’ approval for consuming less sugar‐sweetened yogurt, whereas French and New Zealand participants had a more neutral stance. This study's novelty lies in its comprehensive exploration of sociocultural factors, integration of TPB with consumer perception constructs, and tailoring of analysis to each country's cultural context, thereby enhancing our understanding of multicultural sugar consumption patterns.

This study investigates the relationship between family ownership, board composition, and the performance of family businesses, with a focus on unlisted family enterprises. While much attention has been given to studies on listed family firms versus non-family firms, unlisted family businesses play a significant role in economies worldwide. The research used the PRISMA statement 2020 to select relevant articles and employed VOS viewer software for data analysis. The results reveal four significant research areas: interlocking directorates, family ownership, board composition, and performance of unlisted firms. Interlocking directors positively influence the performance of unlisted family firms, and the presence of knowledgeable board directors positively impacts strategic planning decisions. Notably, differences arise between family firms led by the first generation and those by subsequent generations. Independents and affiliates on the board enhance performance when the first generation runs the firm. The findings provide new insights into the role of board directors in the corporate governance of unlisted family businesses.

The natural sweetness, unique flavour, and potential health benefits of honey make it a desirable ingredient for ice cream that can increase its appeal for consumers. The aim of this study was to investigate the polyphenolic content and sensory properties of ice cream made using a variety of New Zealand honey (clover, bush, pōhutukawa, rewarewa, kamahi, and thyme honey). The major polyphenols in honey ice cream were quinic acid, pinocembrin, hydroxybenzoic acid, pinobanksin and chrysin. Thyme and clover honey ice cream had the highest concentration of polyphenols. Ice cream sweetened with sucrose, as well as pōhutukawa, rewarewa and kāmahi honey were the most liked ice cream in terms of overall liking.

Pulsed electric field (PEF) pretreatment has been shown to improve the quality of dried fruits in terms of antioxidant activity and bioactive compounds. In this study, apricots were pretreated with PEF at different field strengths (0.7 kV/cm; 1.2 kV/cm and 1.8 kv/cm) at a frequency of 50 Hz, and electric pulses coming in every 20 µs for 30 s, prior to freeze−drying and air−drying treatments. PEF treatments were carried out at different field strengths. The impact of different pretreatments on the quality of dried apricot was determined in terms of physical properties, antioxidant activity, total phenolic content, and metabolite profile. PEF pretreatments significantly (p < 0.05) increased firmness of all the air−dried samples the most by 4–7−fold and most freeze−dried apricot samples (44.2% to 98.64%) compared to the control group. However, PEF treatment at 1.2 kV/cm did not have any effect on hardness of the freeze−dried sample. The moisture content and water activity of freeze−dried samples were found to be significantly lower than those of air−dried samples. Scanning electron microscopy results revealed that air drying caused the loss of fruit structure due to significant moisture loss, while freeze drying preserved the honeycomb structure of the apricot flesh, with increased pore sizes observed at higher PEF intensities. PEF pretreatment also significantly increased the antioxidant activity and total phenol content of both air−dried and freeze−dried apricots. PEF treatment also significantly (p < 0.05) increased amino acid and fatty acid content of air−dried samples but significantly (p < 0.05) decreased sugar content. Almost all amino acids (except tyrosine, alanine, and threonine) significantly increased with increasing PEF intensity. The results of this study suggest that PEF pretreatment can influence the quality of air−dried and freeze−dried apricots in terms antioxidant activity and metabolites such as amino acids, fatty acids, sugar, organic acids, and phenolic compounds. The most effective treatment for preserving the quality of dried apricots is freeze drying combined with high−intensity (1.8 kv/cm) PEF treatment.

Recently, there has been a renewed interest in the fermentation of kefir grains using fruit-based substrates, such as coconut water. Kefir grains contain a mixture of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast, which have important probiotic capacity and play a vital role in improving the nutritional and functional properties of the new product being developed. The principal objective of this study was to determine the functional properties of the microorganisms identified and characterized from kefir, CWK, and sourdough fermented with coconut water kefir (CWKS), such as Limosilactobacillus fermentum, Lactiplantibacillus plantarum, L. fusant, L. reuteri, L. kunkeei, Acetobacter aceti, A. lovaniensis, A. pasteurianus, Candida kefyr, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, C. guilliermondii, and C. colliculosa. In addition to identifying functional properties, such as glutamic acid production, phytase production, phytic acid degradation, and exopolysaccharide production, from this study, it was found that significantly high quantities of glutamic acid, exopolysaccharide, and phytase enzyme were detected in two LAB isolates, Limosilactobacillus fermentum and Lactiplantibacillus plantarum.

ObjectivesAccurate subtyping of breast cancer is crucial for its diagnosis, management, and prognostication. This study aimed to determine the association of magnetic resonance imaging (MRI) breast features with the molecular subtype and aggressiveness of breast cancer in a multi-ethnic population.MethodsTreatment-naive patients with invasive breast carcinoma were included in this retrospective study. Breast MRI features were recorded based on the American College of Radiology-Breast Imaging Reporting and Data System (ACR-BIRADS) criteria, with tumour size, and apparent diffusion coefficient value (ADC). The statistical association was tested with Pearson Chi-Square Test of Independence for categorical data or the Kruskal-Wallis/ Mann Whitney U test for numerical data between the MRI features and molecular subtype, receptor status, tumour grade, lymphovascular infiltration (LVI) and axillary lymph node (ALN). Multinomial logistic regression was used to test the predictive likelihood of the significant features. The breast cancer subtypes were determined via immunohistochemistry (IHC) and dual-color dual-hapten in-situ hybridization (D-DISH). The expression statuses of ER, PR, and HER-2, LVI, and ALN were obtained from the histopathology report. The ER / PR / HER-2 was evaluated according to the American Society of Clinical Oncology / College of American Pathologists.ResultsThe study included 194 patients; 41.8% (n = 81) Chinese, 40.7% (n = 79) Malay, and 17.5% (n = 34) Indian, involving 71.6%(n = 139) luminal-like, 12.9%(n = 25) HER-2 enriched, and 15.5%(n = 30) Triple-negative breast cancer (TNBC). TNBC was associated with rim enhancement (p = 0.002) and peritumoral oedema (p = 0.004). HER-2 enriched tumour was associated with larger tumour size (p = 0.041). Luminal-like cancer was associated with irregular shape (p = 0.005) with circumscribed margin (p = 0.003). Other associations were ER-negative tumour with circumscribed margin (p = 0.002) and PR-negative with round shape (p = 0.001). Tumour sizes were larger in ER-negative (p = 0.044) and PR-negative (p = 0.022). Rim enhancement was significantly associated with higher grade (p = 0.001), and moderate peritumoral oedema with positive axillary lymph node (p = 0.002).ConclusionCertain MRI features can be applied to differentiate breast cancer molecular subtypes, receptor status and aggressiveness, even in a multi-ethnic population.

Smoked duck is a popular meat product in China. The aroma profile and key aroma compounds in smoked ducks were elucidated using solvent-assisted flavor evaporation-gas chromatography–olfactometry-mass spectrometry (SAFE-GC-O-MS), odor activity values (OAVs), aroma recombination and omission experiments, and sensory evaluation. The results indicated that the predominant aroma profiles of rice-, tea oil- and sugarcane-smoked ducks all contained strong smoky, roasty, fatty, meaty, and grassy aromas. A total of 31 aroma compounds were identified as important odorants by OAVs, including 8 aldehydes, 6 pyrazines, 5 phenols, and 2 sulfur compounds. The aroma recombination and omission experiments confirmed that 13 odorants were key aroma compounds in smoked ducks. Of these odorants, 2-methoxyphenol, 4-methylphenol, 5-ethyl-2,3-dimethylpyrazine, methional, 2-methyl-3-furanthiol, (E, E)-2,4-decadienal, 1-octen-3-ol, and anethole significantly contributed to the aroma profile of smoked duck flavor (p

The problem of family businesses in Saudi Arabia is noteworthy due to the large scope of family enterprises in Arab countries. Most organizations established in the Arab world are either state-owned or family owned. Many of these companies were formed by forefathering merchant families that dealt in vital ports along the Gulf and Red Sea coastlines. The current study's primary aim was to determine the challenges and benefits of family business success in Saudi Arabia. The purpose is to discover relevant literature on this critical issue to understand the barriers to the growing family businesses in Saudi Arabia and the potential advantages of family enterprises to the country's economy. The current study used the PRISMA statement 2020 to include and exclude records from the well-known databases Scopus and Web of Science to include high-quality documents. Additionally, the documents were examined via content analysis to determine the classifications of the study. VOS Viewer software analyzes the published literature' content—data clusters created on the text established to group the related ideas. The results indicate that three main themes were identified during the key term's occurrence research: entrepreneurship, family business, and performance. The findings of the study shows that family businesses are an essential aspect of the Saudi economy, contributing heavily to it. Such firms have lately received attention because of their critical role and contribution to job creation and employment, as well as the promotion and encouragement of entrepreneurship in their operations. Furthermore, results showed that it is commonly accepted that the involvement of a family in the business differentiates the family business. It is recommended that family companies be distinguished by their behaviour, which is based on the firm's objective, vision, and mission.

The principal objective of this study was to isolate and identify the microorganisms present in commercial kefir grains, a novel kefir-fermented coconut water (CWK) and a novel coconut water kefir-fermented sourdough using phenotypic identification and Sanger sequencing and examine the microbial diversity of CWK and CWK-fermented sourdough throughout the fermentation process using the MiSeq Illumina sequencing method. The phenotypic characterisation based on morphology identified ten isolates of LAB, five AAB and seven yeasts from kefir (K), CWK and CWK-fermented sourdough (CWKS). The results confirm the presence of the LAB species Limosilactobacillus fermentum, Lactobacillus. plantarum, L. fusant, L. reuteri and L. kunkeei; the AAB species Acetobacter aceti, A. lovaniensis and A. pasteurianus; and the yeast species Candida kefyr, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, C. guilliermondii and C. colliculosa. To the best of our knowledge, the identification of Rhodotorula from kefir is being reported for the first time. This study provides important insights into the relative abundances of the microorganisms in CWKS. A decrease in pH and an increase in the titratable acidity for CWK- and CWK-fermented sourdough corresponded to the increase in D- and L-lactic acid production after 96 h of fermentation. Significant reductions in the pHs of CWK and CWKS were observed between 48 and 96 h of fermentation, indicating that the kefir microorganisms were able to sustain highly acidic environments. There was also increased production of L-lactic acid with fermentation, which was almost twice that of D-lactic acid in CWK.

The present study investigates the appliance of cadmium (Cd) noxiousness and damage to nutrient concentration in sunflower hybrids, FH-533 and Hysun-33, as well as the role of natural and synthetic chelator’s oxalic acid (OA) and ethylene triamine tetraacetic acid (EDTA) respectively in reducing the Cd toxicity in sunflower plant. Sunflower, known as heavy metal phytoextractor, was grown in soil artificially contaminated with soluble salt CdCl2 at 250 ppm and 450 ppm. Pot experiment was conducted in a complete randomized design with three replicates for cadmium metal, chelating agents and sunflower hybrids at seedling, vegetative and reproductive stages. Application of Cd of 250 ppm and 450 ppm imposed the negative effect on shoot and root dry biomass by directly or indirectly disturbing the nutrient uptake. Maximum growth and nutrient uptake were observed when chelators (EDTA and OA) were applied alone respectively. In Cd contaminated soil the application of EDTA proved helpful in ameliorating the toxic effect of Cd250 on nutrient content of both sunflower hybrids as compared to Cd450, the Hysun-33 showed better results in terms of K, Ca, Fe, Zn, P, N as compared to FH-533, so it can be cultivated on Cd adulterated soil for better yield. The presented results offer a novel solution for optimization of sunflower cultivation on soil affected by Cd, as well as for increased health-promoting nutrients of sunflower.

FinTech service companies in Saudi Arabia face several challenges (i.e., lack of awareness, competition, regulations, data privacy, and cyber security concerns) in motivating their customers to adopt FinTech services in their daily financial activities. Thus, the present study aimed to investigate and understand the consumers’ behavioral intention toward FinTech services in Saudi Arabia. The unified theory of acceptance and use of technology was applied and extended by adding privacy enablers and privacy inhibitors. Partial least square structural equation modeling was applied to test the hypotheses in the present study. Based on 361 FinTech users from Jeddah, Saudi Arabia, who participated in the present study, the results indicated that performance expectancy, effort expectancy, facilitating condition, and privacy enablers significantly and positively impact users’ behavioral intention towards FinTech services. The results also revealed the insignificant impacts of social influencers and privacy inhibitors on users’ behavioral intention towards FinTech services. Overall, the findings suggested that FinTech service companies and practitioners should account for the privacy enablers on the broader level and to adopt a governance approach in developing reliable FinTech applications based on the information richness that can assist in developing trust amongst consumers. The present study contributes by extending the unified theory of acceptance and use of technology by adding privacy enablers and privacy inhibitors in the model to understand the consumers’ behavioral intention toward FinTech services in advancing the horizon of the extant literature.

ObjectiveTo assess the association between breast cancer tumour stroma and magnetic resonance imaging (MRI) features.Materials and methodsA total of 84 patients with treatment-naïve invasive breast cancer were enrolled into this retrospective study. The tumour stroma ratio (TSR) was estimated from the amount of tumour stroma in the pathology specimen of the breast tumour. The MRI images of the patients were analysed based on Breast Imaging Reporting and Data Systems (ACR-BIRADS) for qualitative features which include T2- weighted, diffusion-weighted images (DWI) and dynamic contrast-enhanced (DCE) for kinetic features. The mean signal intensity (SI) of Short Tau Inversion Recovery (STIR), with the ratio of STIR of the lesion and pectoralis muscle (L/M ratio) and apparent diffusion coefficient (ADC) value, were measured for the quantitative features. Correlation tests were performed to assess the relationship between TSR and MRI features.ResultsThere was a significant correlation between the margin of mass, enhancement pattern, and STIR signal intensity of breast cancer and TSR. There were 54.76% (n = 46) in the low stromal group and 45.24% (n = 38) in the high stromal group. A significant association were seen between the margin of the mass and TSR (p = 0.034) between the L/M ratio (p ConclusionBreast cancer with high stroma had spiculated margins, lower STIR signal intensity, and a heterogeneous pattern of enhancement. Hence, in this preliminary study, certain MRI features showed a potential to predict TSR.

Almost 60% of the fish meal produced globally is used in aquaculture feeds. Fish meal production relies on finite wild-marine resources and is considered as an unsustainable ingredient. Insect meal (IM) is considered a sustainable source with high levels of protein suitable for growth promotion. Grape marc (GM) is a waste byproduct of the winery industry rich in pigments with antioxidant capacity. However, the inclusion of both ingredients can affect the flavor of the meat of abalone and the color of the shell due to different nutritional profiles. The aim of this study was to evaluate the effect of the dietary inclusion of IM and GM on the flavor volatile compounds and shell color of the juvenile Haliotis iris in a 165-days feeding trial. Abalone were offered four experimental diets with different levels of IM and GM inclusion and a commercial diet (no IM or GM). Soft bodies of abalone were used to characterize volatile compounds using solid-phase microextraction gas chromatography–mass spectrometry, and color changes were analyzed in ground powder of abalone shells using color spectrophotometry 400–700 nm (visible). The results showed 18 volatile compounds significantly different among the dietary treatments. The inclusion of IM did not significantly affect the flavor volatile compounds detected, whereas the inclusion of GM reduced volatile compounds associated with lipid-peroxidation in abalone meat. The inclusion of IM and GM did not significantly affect the lightness nor the yellowness, blueness, redness, and greenness of the ground shells. The supplementation of abalone feeds with GM can help to reduce off-flavour compounds which may extend shelf-life of raw abalone meat.

Background: Pituitary apoplexy is a rare endocrine emergency, which commonly presents with headache and is occasionally associated with visual disturbances. Prompt diagnosis and treatment can be both life and vision saving. In the emergence of novel coronavirus and global pandemic, rapid development of new vaccines have shown to reduce morbidity and mortality associated with Covid-19. Recognition of rare potential adverse effects of these vaccines including pituitary apoplexy are yet to be reported. A causal link between pituitary apoplexy and COVID-19 vaccination has not been established. Case presentation: We report a case of a 24-year-old woman who presented with progressively worsening headache soon after completing her COVID-19 vaccination. Imaging showed pituitary apoplexy with an underlying pituitary mass. In view of the age and the typical presentation of severe headache, pituitary hypophysitis was considered, despite the absence of the almost pathognomonic feature of a thickened pituitary stalk in the initial imaging. In the context that the headache had started shortly after the administration of the second dose of COVID-19 vaccine, this potentially could have been the trigger for the occurrence of pituitary apoplexy. Conclusion: Although the pathophysiology is not entirely clear and no direct link could be ascertained, our patient may have developed an exaggerated immunological response after the vaccine, with a possible pituitary hypophysitis leading to a pituitary apoplexy.

This study investigated changes in the microbial growth and chemical characteristics of coconut water kefir (CWK) during fermentation. The carbohydrate profile, in terms of glucose and sucrose consumption, production of carboxylic acids, and changes in amino acid profile, was determined during CWK fermentation over a period of 96 h. The results showed that the kefir grains were able to utilise both glucose and sucrose and produce significant quantities of carboxylic acids after 96 h of fermentation. The total titratable acidity significantly increased throughout 96 h of incubation at 30 °C, which correlated to a significant drop in pH to 2.8 for CWK supplemented with 12 g/L of sucrose. In addition, this was accompanied by a significant increase in lactic acid, acetic acid, and pyruvic acid. During fermentation, a total of eighteen amino acids were generated, with a notable decline observed across all amino acids. Among them, glutamic acid exhibited a higher concentration compared to the other amino acids. The Scanning Electron Microscope (SEM) results confirmed a higher density of lactic acid bacteria (LAB) and acetic acid bacteria (AAB), with fewer yeast cells through morphological identification. Overall, the findings support the notion that coconut water fermented with kefir could be used as a potential functional starter to produce other fermented food products or a refreshing beverage.

ABSTRACT: The phenomenon of creative accounting has attracted the attention of researchers for decades, especially in the financial sector for its implications on the quality of financial reporting. Although several procedures have been developed by researchers and practitioners to determine any manipulation in financial reporting, the practice of creative accounting is still prevalent, resulting in poor quality financial reporting. The present study investigated the moderating role of transparency and disclosure with respect to enhancing the impact of creative accounting determinants and financial reporting quality in the context of commercial banking. A deductive research method driven by a survey questionnaire is used to examine the proposed hypotheses and attain the designed objectives. The analysed data provide a theoretical conceptualisation and practical validation for the integration of the moderator in the relationship between creative accounting determinants and financial reporting quality in banks, with significant advantages. Furthermore, the present research findings show that the degree of impact for creative accounting determinants is linked to the aspects of transparency and disclosure. Lastly, the results present concurrent evidence of the flexibility of creative accounting determinants with implications for transparency and disclosure and financial reporting quality.

This study investigated the effect of high pressure processing (HPP) on the fatty acids and amino acids content in New Zealand Diamond Shell (Spisula aequilatera), Storm Shell (Mactra murchisoni), and Tua Tua (Paphies donacina) clams. The clam samples were subjected to HPP with varying levels of pressure (100, 200, 300, 400, 500, and 600 MPa) and holding times (5 and 600 s) at 20 °C. Partial Least Squares Discriminant Analysis (PLS-DA) and Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) were deployed to fingerprint the discriminating amino and fatty acids post-HPP processing while considering their inherent biological variation. Aspartic acid (ASP), isoleucine (ILE), leucine (LEU), lysine (LYS), methionine (MET), serine (SER), threonine (THR), and valine (VAL) were identified as discriminating amino acids, while C18:0, C22:1n9, C24:0, and C25:5n3 were identified as discriminating fatty acids. These amino and fatty acids were then subjected to mixed model ANOVA. Mixed model ANOVA was employed to investigate the influence of HPP pressure and holding times on amino acids and fatty acids in New Zealand clams. A significant effect of pressure levels was reported for all three clam species for both amino and fatty acids composition. Additionally, holding time was a significant factor that mainly influenced amino acid content. butnot fatty acids, suggesting that hydrostatic pressure hardly causes hydrolysis of triglycerides. This study demonstrates the applicability of OPLS-DA in identifying the key discriminating chemical components prior to traditional ANOVA analysis. Results from this research indicate that lower pressure and shorter holding time (100 MPa and 5 s) resulted in the least changes in amino and fatty acids content of clams.

ABSTRACT: The current economic trend worldwide is for an industrial economy based on tangible assets to convert into a non-tangible economy based on intellectual capital. Lately, a multidimensional view of intellectual capital and its implications on innovation performance have generated renewed research interests. Based on these facts, the relationship amongst different antecedent factors such as culture and trust on intellectual capital components was analysed. In addition, a correlation among intellectual capital components (as non-tangible assets) and innovation performance for the banking sector was established. The positivism philosophy, deductive approach and quantitative methods were used as the research methodology to accomplish the research objectives. In this process, a questionnaire survey and purposive sampling technique were used to collect the responses from 364 employees of the Iraqi commercial banks. The obtained data were analysed statistically using the SPSS v25 and AMOS v24 software. The results revealed a significant impact of culture and trust (antecedent factors) on various intellectual capital components. Furthermore, a strong connection between these antecedent factors and intellectual capital components was evidenced, confirming the study hypotheses. Interestingly, intellectual capital components were found to enhance significantly the innovation performance of the banks, leading to better competitive advantages. In addition, it provided evidence on the impacts of inter-relationships amongst human, structural and relational capitals. Consequently, the study provides academicians and practitioners valuable insights into and guidance on how developing intellectual capital enhances competitive performance, especially in the context of Iraqi commercial banks.

With poverty and unemployment is still the paramount concern across the globe, a study on Waqf and capital market integrations is certainly a timely call for sustainable socio-economic development. The aim of this paper is to revisit the literature on the issue of illiquidity of Waqf assets and eradicate the dependency on government provision. To ensure the sustainability of Waqf institutions, financing apparatus primarily designed for Waqf assets are explored. The study proposes a viable integration of Waqf and capital market apparatus of Unit Trust investments based on the Shariah-compliant standards ratified by the Security Commission of Malaysia (SCM) guidelines. The study opts for thematic analysis method of the existing literature on Waqf financing. The finding indicates that there is a need for a novel apparatus such Waqf unit trust instrument through cash Waqf and share Waqf to realizes greater Waqf funds accumulation, investment, and distribution. It is highly advocated that the income of investment be optimally utilized for socio-economic projects. This study realizes as one of the pioneer endeavours to pool Waqf fund via unit trust model as its sources and exhibit management undertakings of the model.

Auditory cues, such as real-world sounds or music, influence how we perceive food. The main aim of the present study was to investigate the influence of negatively and positively valenced mixtures of musical and non-musical sounds on the affective states of participants and their perception of chocolate ice cream. Consuming ice cream while listening to liked music (LM) and while listening to the combination of liked music and pleasant sound (LMPS) conditions gave rise to more positive emotions than listening to just pleasant sound (PS). Consuming ice cream during the LM condition resulted in the longest duration of perceived sweetness. On the other hand, PS and LMPS conditions resulted in cocoa dominating for longer. Bitterness and roasted were dominant under the disliked music and unpleasant sound (DMUS) and DM conditions respectively. Positive emotions correlated well with the temporal sensory perception of sweetness and cocoa when consuming chocolate ice cream under the positively valenced auditory conditions. In contrast, negative emotions were associated with bitter and roasted tastes/flavours under the negatively valenced auditory conditions. The combination of pleasant music and non-musical sound conditions evoked more positive emotions than when either was presented in isolation. Taken together, the results of this study support the view that sensory attributes correlated well with emotions evoked when consuming ice cream under different auditory conditions varying in terms of their valence.

Tamarillo fruit contains many phytochemicals that have beneficial therapeutic and nutritional properties. Spray-drying is widely used to preserve fruit puree in powder form. However, to obtain high-quality fruit powder, the optimisation of spray-drying conditions is necessary, as a high drying temperature can damage sensitive bioactive compounds. This study investigated the effects of spray-drying on the microstructure, polyphenolics, total flavonoids, total carotenoids, antioxidant activity, and anticancer capacity of tamarillo powder. Response surface methodology (RSM) was used to optimise the spray-drying process to produce tamarillo powder. The independent variables were inlet drying temperature (120–160 °C), flow rate (1–5 g/mL), and maltodextrin concentration (0–10%). These variables influenced the microstructural attributes, bioactive components, and cytotoxicity of the spray-dried tamarillo powder. The increase in polyphenols and antioxidant activities were favoured under high-temperature spray drying conditions and a low carrier concentration. The optimised spray-drying conditions for producing tamarillo powder with high antioxidant and anticancer activities, high yield, and stable bioactive compounds were found to be at 146.8 °C inlet temperature, and a flow rate of 1.76 g/mL.

Creative accounting is considered to be a 21st-century phenomenon that has received increased attention after the worldwide economic crisis and budget deficits, particularly the prevention and detection of accounting manipulation. Creative accounting is a practice that influences financial indicators by using accounting knowledge and rules that do not explicitly violate accounting policies, rules, and laws. The main purpose for implementing creative accounting is to show the financial position desired by the company management; stakeholders are informed of what the management wants them to perceive. Creative accounting can be used to manipulate financial information from its correct and accurate form by exploiting existing rules or, in many cases, ignoring one or more rules. Therefore, the methodology of the present work contributes to the existing literature by systematically reviewing the impacts of creative accounting determinants on financial reporting quality, especially in the banking sector. In this review, we describe and critically analyze previous relevant works to identify and assess the relationship between the constructs addressed in the study. In conclusion, this study offers insight for academia, researchers, and practitioners on determining creative accounting practices and their influences on fraudulent financial reporting between 2015 and 2020. Lastly, the present study contributes to the existing information by conducting new research on creative accounting determinants to enhance the quality of financial reporting and, therefore, help professionals to improve practices within the profession.

The main function behind the conceptualization of creative accounting is maintaining the quality of financial reporting practice. This phenomenon has attracted the attention of researchers for decades, especially in the banking sector, concerning its wide implications and indications for stakeholders, investors, policy makers and competitiveness. However, the practice of creative accounting is accompanied by some undesirable implications resulting from manipulation procedures. Detailed investigations in the previous literature found limited implications of creative accounting determinants on this practice. Thus, the present study investigated the moderation impact of the audit committee in enhancing the impacts of creative accounting determinants and financial reporting quality in the context of commercial banking. A deductive research approach driven by a survey questionnaire was used as the methodology to attain the designed objectives. The analysed data contributed to providing theoretical conceptualization and practical validation of the moderation impacts of the audit committee on creative accounting determinants and financial reporting quality of the banks regarding designed advantages. In addition, the present findings showed that the audit committee highly moderates the determination of creative accounting regarding financial reporting quality in the commercial banking sector. Lastly, the present study introduces the necessity to use such corporate practice for the beneficial parties as the defense line to reduce manipulation practices and enhance the quality of financial reporting.

Phenolics are a large class of compounds with wide ranging molecular mass and physiological effects for plants. By virtue of their antioxidative action, they may improve salt tolerance in rice. In this research, the effect of medium supplementation (0.25 mM) of each of salicylic acid (SA; a low molecular mass) and tannic acid (TA; a high molecular mass) phenolics was studied under control and 150 mM NaCl salt level on growth, leaf photosynthetic pigments, leaf gas exchange and nutrients contents of KS-282 (coarse) and Basmati-515 (fine) rice (Oryza sativa L.). Salt stress reduced the leaf photosynthetic pigments, gas exchange and tissue concentration of nutrients in shoot and root. Medium supplementation of TA and SA alleviated the salinity effects and effectively recuperated the rice growth by increasing the synthesis of metabolites (free proline, anthocyanins, soluble sugars and soluble phenolics) and accumulation of essential nutrients NO3--N, PO43--P, Ca2+ and K+ and reduction in tissue Na+ contents more in the root than leaf and affirmed greater role of the TA than SA in bringing about positive changes in the leaf and root tissues. Coarse rice (KS-282) responded better than fine rice (B-515) towards medium supplemented phenolics than fine rice under salinity stress. A greater effectiveness of TA than SA under salt stress could be attributed to the difference in their molecular arrangement (TA a polyphenol and SA a monophenol).

Over the years, several studies have been conducted to identify the impact of various intellectual capital components on the organizational performances. However, most of these works greatly replicated the applications and uses of different intellectual capital components (human, structural, relational, social) without addressing the shortcomings related to their empowerment toward the innovation perception of the organizations. Based on this fact, we comprehensively reviewed the existing literatures that strongly influenced the innovation performance of the financial sector. Standard inclusion and exclusion criteria were used for the critical and systematic evaluation of the past studies. It identified the main limitations of intellectual capital components efficiency in the financial sector that could considerably affect their desired innovation performances in the dynamic and competitive market scenarios. In addition, a correlation was established among the organizational growth of intellectual capital components and innovation performance, leading to positive implications on intellectual capital components development.

The effect of PEF processing and chilled storage on the volatile composition and sensory properties of chilled and frozen lamb cuts was investigated in this study. Results showed that PEF-treated chilled and frozen lamb cuts varied in temporal flavour attributes with storage. Storage for 7 days resulted in oxidized flavour, while PEF treatments for all chilled and frozen cuts were associated with browned and livery flavour attributes. Partial least squares regression (PLSR) was applied to determine the predictive relationships between the volatile composition, fatty acid and amino acid profiles, and sensory responses for PEF treated lamb cuts. The results showed that some volatile compounds (2-nonanone, 2-pentylfuran, pyrrole, methyl pyrazine, 2-ethyl-3-methyl pyrazine, and thiophene) correlated well with the meaty and juicy flavour of PEF treated frozen lamb cuts. In PEF treated chilled lamb cuts, meaty and juicy flavours were associated with the presence of fatty acids (C18:0, SFA, 20:5(n-3), and n-3). In contrast, livery and browned perception of both PEF processed chilled and frozen lamb cuts were associated with the presence of amino acids (threonine, phenylalanine, isoleucine, tyrosine, and methionine), and some volatile compounds (heptanal, 2-ethylfuran, pyridine, dimethyl disulphide, dimethyl trisulphide, and 3,5-diethyl-2-methyl pyrazine). Overall, these results imply that careful consideration of type of meat cuts, PEF pre-treatment, and storage are important when subjecting lamb meat to PEF processing.

The non-thermal high-pressure processing (HPP) technique has been used to increase the shelf life of food without compromising their nutritional and sensory qualities. This study aims to explore the potential application of HPP on New Zealand lamb meat. In this study, the effect of HPP, at different pressure treatments (200–600 MPa) on eight different lamb meat cuts in terms of lipid oxidation, fatty acid and free amino acid content were investigated. In general treatments between 400 and 600 MPa resulted in higher oxidation values in eye of loin, flat, heel, and tenderloin cuts. Saturated and monounsaturated fatty acid content were significantly lower with HPP treatment of almost all cuts (except rump and heel cuts) at all pressures. Polyunsaturated fatty acid content was significantly lower in HPP-treated inside, knuckle, and tenderloin cuts at 600 MPa compared to control. Nine essential free amino acids (valine, leucine, isoleucine, methionine, phenylalanine, lysine, histidine, tyrosine and tryptophan), and eight non-essential free amino acids (alanine, glycine, threonine, serine, proline, aspartic acid, glutamic acids and ornithine) were identified in the lamb cuts. HPP increased the total free amino acid composition significantly compared to control at all pressures for almost all cuts except the inside and eye of loin cuts. This study suggests that higher pressure treatments (i.e., 400 and 600 MPa) resulted in higher TBARS oxidation levels. Additionally, significant decreases in saturated and monounsaturated fatty acids and increase free amino acid content were observed in the majority of HPP-treated samples compared to control.

There is a recognized need for formulating functional food products using selected lactic acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle objective of this study was to investigate the use of a coconut water kefir-based fermentation starter culture using Lactobacillus fermentum and Lactobacillus plantarum to develop a sourdough bread. Check-all-that-apply (CATA) sensory profiling was used in this study to evaluate the sensory profile of sourdough breads that varied with culture type, culture concentrations, with and without added yeast, and with fermentation for 18 and 24 h. Based on correspondence analysis (CA) of the CATA results, bread samples with positive sensory attributes were chosen for further physicochemical analysis. Physicochemical analyses (texture, proximate composition, shelf life, carboxylic acid analysis and amino acid analysis) were carried out on breads formulated with starter culture concentrations of 8.30 log CFU/mL of L. fermentum, 4.90 log CFU/mL of L. fermentum and 9.60 log CFU/mL of L. plantarum, each fermented for 24 h without baker’s yeast. The bread sample that was formulated with a coconut water kefir (CWK) starter culture containing 9.60 log CFU/mL of L. plantarum, without dry yeast and fermented for 24 h, had significantly higher values for almost all amino acids and a lower protein content compared to samples formulated using CWK cultures containing 8.30 log CFU/mL of L. fermentum and 4.90 log CFU/mL of L. fermentum, both without dry yeast and fermented for 24 h. The bread sample formulated with CWK starter culture containing 9.60 log CFU/mL of L. plantarum, without dry yeast and fermented for 24 h, also produced significant quantities of organic acids (pyruvic acid, acetic acid, lactic acid and succinic acid). These changes in the physicochemical properties can improve overall bread quality in terms of flavor, shelf life, texture and nutritional value.

Avocado wastewater (AWW) is the largest by-product of cold pressed avocado oil. The aim of this study was to valorise AWW by converting it into spray dried powder for use as a lipid peroxidation inhibiting food preservative. To increase the powder yield of AWW, addition of carriers and spray drying parameters (temperature and feed flow rate) were optimised. The highest AWW powder yield was 49%, and was obtained using 5% whey protein concentrate (WPC), with a feed flow rate of 5.8 g/min and an inlet drying temperature of 160 °C. The liquid chromatography mass spectrophotometry (LC-MS) analysis showed that AWW encapsulated with WPC had the highest retention of α-tocopherol (181.6 mg/kg powder). AWW with 5% WPC was tested as a preservative in pork fat cooked at 180 °C for 15 min. Thiobarbaturic acid reactive substances (TBARS) assay showed that the effectiveness of AWW powder was comparable to commercial additives such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and sodium erythorbate (E316).

This study investigated the effects of high pressure processing (HPP) on the physicochemical properties and sensory characteristics of different lamb meat cuts. Lamb meat discolouration occurred when HPP was applied at 400 and 600 MPa. Thiobarbituric acid reactive substances (TBARS) values significantly increased with pressure increase from 200 to 600 MPa for loin cut, and 300 to 600 MPa for shoulder and shank cuts. Saturated fatty acid and polyunsaturated fatty acid content significantly decreased with pressure increase from 200 to 600 MPa for shank and shoulder cuts, and 300 to 600 MPa for loin cut. Free amino acids content significantly increased in shank and loin cuts with pressure increase after 200 MPa, and in shoulder cuts after 400 MPa. In addition, samples treated with HPP at high pressure levels of 400 and 600 MPa were associated with browned, livery and oxidized flavours. The pressure levels applied and type of cuts used are important considerations during HPP processing as they influenced physicochemical and sensory properties of lamb samples.

The aim of this research was to study the effect of pulsed electric fields (PEF) on the flavour profile of red-fleshed sweet cherries (Prunus avium variety Stella). The cherry samples were treated at a constant pulse frequency of 100 Hz, a constant pulse width of 20 μs, different electric field strengths between 0.3 and 2.5 kV/cm and specific energy ranging from 31 to 55 kJ/kg. Volatile compounds of samples were analysed using an automated headspace solid phase microextraction (HS–SPME) method coupled with gas chromatography-mass spectrometry (GC–MS). A total of 33 volatile compounds were identified with benzaldehyde, hexanal, (E)-2-hexenal, (Z)-2-hexen-1-ol, and benzyl alcohol being the predominant volatiles in different PEF-treated samples. Aldehydes namely butanal, octanal, 2-octenal, and nonanal, and (Z)-2-hexen-1-ol increased significantly 24 h after PEF treatment at electric field strengths of more than 1.0 kV/cm. Samples incubated for 24 h after PEF treatment (S3) generated higher concentrations of volatiles than samples immediately after PEF treatments (S2). Quantitative results revealed that more flavour volatiles were released and associated with S3 samples after 24 h storage and S2 samples immediately after PEF both with the highest electric field intensities. Interestingly, this study found that the PEF treatments at the applied electric field strength and energy did not result in releasing/producing undesirable flavour compounds.

This study was conducted to investigate the effect of main emulsion components namely, modified starch, propylene glycol alginate (PGA), sucrose laurate and sucrose stearate on creaming index, cloudiness, average droplet size and conductivity of soursop beverage emulsions. Generally, the use of different emulsifiers or a mixture of emulsifiers has a significant (p < 0.05) effect on the response variables studied. The addition of PGA had a significant (p < 0.05) effect on the creaming index at 55 °C, while PGA-stabilized (PGA1) emulsions showed low creaming stability at both 25 °C and 55 °C. Conversely, the utilization of PGA either as a mixture or sole emulsifier, showed significantly (p < 0.05) higher cloudiness, as larger average droplet size will affect the refractive index of the oil and aqueous phases. Additionally, the cloudiness was directly proportional to the mean droplet size of the dispersed phase. The inclusion of PGA into the formulation could have disrupted the properties of the interfacial film, thus resulting in larger droplet size. While unadsorbed ionized PGA could have contributed to higher conductivity of emulsions prepared at low pH. Generally, emulsions prepared using sucrose monoesters or as a mixture with modified starch emulsions have significantly (p < 0.05) lower creaming index and conductivity values, but higher cloudiness and average droplet size.

A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, inoculum concentrations, and fermentation temperature in the formulation by utilising the D-optimal mixture design. The optimisation was carried out based on CFU counts, pH, titratable acidity, lactic acid, and sugar concentration of the different fermented breadfruit substrate formulations. Results showed that the optimised values based on the contour plots generated were: 7% breadfruit flour, 1% inoculum, and 15% sugar after fermentation at 30 °C for 48 h. Sensory projective mapping results showed that the fermented breadfruit substrate beverage was characterised by a pale-yellow appearance, fruity flavour, and sweet and sour taste. The hedonic test was not significantly different (p > 0.05) for almost all formulations except for formulation 4 (5% sugar, 3% inoculum, 7% breadfruit flour at 30 °C), which was described as bitter and had the lowest acceptance rating. This study successfully demonstrated the development of a novel fermented breadfruit-based beverage with acceptable sensory characteristics and cell viability using a mixture strain of L. acidophilus and L. plantarum DPC 206.

Recently, it has been shown that various auditory stimuli modulate flavour perception. The present study attempts to understand the effects of environmental sounds (park, food court, fast food restaurant, cafe, and bar sounds) on the perception of chocolate gelato (specifically, sweet, bitter, milky, creamy, cocoa, roasted, and vanilla notes) using the Temporal Check-All-That-Apply (TCATA) method. Additionally, affective ratings of the auditory stimuli were obtained using the Self-Assessment Manikin (SAM) in terms of their valence, arousal, and dominance. In total, 58 panellists rated the sounds and chocolate gelato in a sensory laboratory. The results revealed that bitterness, roasted, and cocoa notes were more evident when the bar, fast food, and food court sounds were played. Meanwhile, sweetness was cited more in the early mastication period when listening to park and café sounds. The park sound was significantly higher in valence, while the bar sound was significantly higher in arousal. Dominance was significantly higher for the fast food restaurant, food court, and bar sound conditions. Intriguingly, the valence evoked by the pleasant park sound was positively correlated with the sweetness of the gelato. Meanwhile, the arousal associated with bar sounds was positively correlated with bitterness, roasted, and cocoa attributes. Taken together, these results clearly demonstrate that people’s perception of the flavour of gelato varied with the different real-world sounds used in this study.

High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of the most important promotion strategies. Quality-related enzymes, which might still be active after HPP and PEF pasteurization, can cause undesirable aroma changes during storage. This study investigated volatile changes during the shelf life of PEF (15.5 kV/cm and specific energy of 158 kJ/L), HPP (600 MPa for 3 min), and thermally (72 °C for 15 s) pasteurized Jazz apple juices—up to five weeks. To have an increased insight into the volatile changes, an integrated instrumental (GC-MS) and data analysis (chemometrics) approach was implemented. Immediately after pasteurization, PEF processing resulted a better retention of odor-active volatiles, such as (E)-2-hexenal and hexyl acetate, whereas thermal processing lowered their amount. During refrigerated storage, these volatiles have gradually decreased in all processed juices. By the end of storage, the amount of these aroma relevant volatiles appears to still be higher in PEF and HPP pasteurized juices compared to their conventional counterparts. This study demonstrated the potential of advanced chemometric approaches to obtain increased insight into complex shelf life changes.

Women at the end of their reproductive age often complain of climacteric symptoms which can be quite debilitating at times. Physiological changes due to deficient oestrogen have received global attention in the search for an acceptable and safe measure to improve quality of life for women with these complaints. Hormone replacement therapy (HRT) used to be the main treatment for menopausal symptoms. Lately there are concerns about its possible adverse effects of increasing risks of breast malignancy, heart diseases, etc. Complementary Alternative Medicine (CAM) plays a significant role in relieving these climacteric symptoms especially in women with contraindications to hormonal therapy and in those who are worried of its adverse effects. It is important for women to be aware of these CAM to provide them with options to improve their quality oflife. This paper explores other pharmacological and non-pharmacological measures as alternatives to hormone replacementtherapy (HRT), to assess how useful and reliable they are according to available scientific evidence.

Objectives: To compare the efficacy of two screenings methods for gestational diabetes mellitus, namely the universal screening using 50g Glucose Challenge Test to that of selective screening based on risk factors. Methodology: A cross-sectional study involving 366 women between 24 weeks to 28 weeks gestation who attended a community health clinic for their antenatal care between January to May 2003. All women had their risk factors for gestational diabetes identified at the beginning of the study, after which they underwent a 50g Glucose Challenge Test and subsequently the 75g Oral Glucose Tolerance Test. Results: The prevalence of gestational diabetes mellitus in this population was 18.3%. The universal screening had a sensitivity of 83.5% and specificity of 82.6% compared to that of selective screening, 76.1% and 60.9% respectively. Of all patients diagnosed to have gestational diabetes mellitus, 23.8% were without risk factors. Conclusion: Universal screening strategy using 50g glucose challenge test is a better predictor of gestational diabetes mellitus compared to risk-based selective screening.

Undaria pinnatifida is a species of brown seaweed known to contain rich amounts of fucoidan, a sulphated polysaccharide known to possess various biological activities. We isolated crude fucoidan (F0) from the sporophylls of U. pinnatifida grown in the Marlborough Sounds, New Zealand. Sulphate content, uronic acid content and molecular weight of F0 were 15.02%, 1.24% and >150 kDa, respectively. F0 was fractionated to yield three further fractions: F1, F2 and F3. Cytotoxicity of two major fractions was determined by the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. The algal fucoidans specifically suppressed the proliferation of three cancer cell lines with less cytotoxicity against the normal cells. Selective cytotoxicity could relate to the distinctive structures of each fucoidan fraction. Results from this study provide evidence that fucoidan, especially from U. pinnatifida grown in New Zealand, possesses great potential to be used as a functional food to reduce cancer risk or supplement cancer treatment.