‘Violating my home boundaries makes me dislike my job’: a multiple mediation model

The purpose of this study is to understand negative outcomes of boundary violation events or interruptions at home in which the work life crosses the home boundaries. In the line of boundary theory and affective events theory, the aim of this study is to analyze the effect of daily events of boundary violations at home on work interference with family (WIF). Moreover, incorporating the ego depletion theory, we study the impact of WIF on an individual’s emotional state (i.e., emotional exhaustion), and the impact of emotional exhaustion on job satisfaction. The data were collected through questionnaires (daily diary method for boundary violations and at one point in time for other variables) from the manufacturing (textile) sector of Pakistan. The results indicate a direct negative effect of average boundary violations at home on job satisfaction and an indirect negative impact through the sequential mediation of WIF and emotional exhaustion. Theoretical and managerial implications are also discussed

Impact of eco-innovation and sustainable tourism growth on the environmental degradation: the case of China

Climate complexities and global warming have made sustainable development a customary topic in environmental literature. Since then, various diggings have been happening in academia. Amongst them tourism and eco-innovation receives the heap due to its contribution to economic development. The study, thereby, examines the impact of tourism, economic growth and eco-innovation on environmental degradation in China. The secondary data has been extracted from World Development Indicators (WDI) database from 1988 to 2020. The nexus among the variables have been examined using Nonlinear Autoregressive Distributed Lagged (NARDL) model. Findings reveal that international tourism receipts, expenditures and number of tourist arrival, GDP, national income and inflation are positively correlated with environmental degradation, while sustainability- oriented eco-innovation is related negatively in case of China. This study has provided help to the regulators while developing new policies regarding environmental degradation by controlling emissions from economic and tourism development and using sustainability- oriented eco-innovation

Biochemical and Structural Characterization of Ferulated Arabinoxylans Extracted from Nixtamalized and Non-Nixtamalized Maize Bran

Maize bran is a good source of non-starch polysaccharides, having various bioactive compounds. In the current research, we extracted the ferulated arabinoxylans from nixtamalized maize bran (NMB) and non-nixtamalized maize bran (NNMB) and explored their biochemical composition (monosaccharides, phenolic compounds) and structural characteristics (FTIR, SEM and XRD) as well as antioxidant activity. Results showed that contents of ferulated arabinoxylans were 8.1 ± 0.04% and 6.8 ± 0.02 in NMB and NNMB, respectively. Moreover, the purity of arabinoxylans was 60.1 ± 0.8% and 57.04 ± 0.7% in NMB and NNMB ferulated arabinoxylans. Furthermore, ferulated arabinoxylans have higher arabinose, xylose and ferulic acid contents. FTIR spectra of NMB and NNMB ferulated arabinoxylans depicted the presence of polysaccharide compounds and the corresponding band was observed at 993 cm−1, which is due to glycosidic bond vibration. In addition, absorbance regions of arabinoxylans between 900 cm−1 to 1200 cm−1 were observed. Moreover, SEM micrographs of ferulated arabinoxylans had visible rough and porous surface morphology. Further, ferulated arabinoxylans of NMB and NNMB did not exhibit any sharp peaks in XRD graphs, attributed to their amorphous nature. However, XRD 2θ showed peaks at 20.0°, which predominantly indicated that the material has an amorphous state with small crystalline regions in the sample, which shows the presence of xylans (small and narrow sharp peaks)

Impact of eco-innovation and sustainable tourism growth on the environmental degradation: the case of China

AbstractClimate complexities and global warming have made sustainable development a customary topic in environmental literature. Since then, various diggings have been happening in academia. Amongst them tourism and eco-innovation receives the heap due to its contribution to economic development. The study, thereby, examines the impact of tourism, economic growth and eco-innovation on environmental degradation in China. The secondary data has been extracted from World Development Indicators (WDI) database from 1988 to 2020. The nexus among the variables have been examined using Nonlinear Autoregressive Distributed Lagged (NARDL) model. Findings reveal that international tourism receipts, expenditures and number of tourist arrival, GDP, national income and inflation are positively correlated with environmental degradation, while sustainability-oriented eco-innovation is related negatively in case of China. This study has provided help to the regulators while developing new policies regarding environmental degradation by controlling emissions from economic and tourism development and using sustainability-oriented eco-innovation

Cashew nut allergy; immune health challenge

Background: Cashew nut allergy is a significant tree nut allergy that is increasing gradually and becoming serious health issue these days. Allergens responsible for cashew nut allergy are highly potent and for some people, these reactions have the potential to be severe and even life-threatening (anaphylaxis). Increased consumption of cashew nuts and a change in eating and cooking may be responsible. It's time to spread the knowledge and awareness about cashew nut allergy among society, clinics and development of clinical confession. Scope and approach: In recent era, various researches regarding cashew nut allergy are under consideration. In this comprehensive review, investigations were carried to identify aspects of cashew nut allergy including its prevalence, characteristics, processing effects, different allergens, diagnosis and management. Key findings and conclusion: Main etiology is the utilization of minor quantity of cashew nut allergens like Ana-o-3, Ana-o-1 and Ana-o-2, proposed to be very powerful as compared to other tree nuts. Its prevalence is increasing especially in children. Several methods like oral immunotherapy, adrenaline auto-injector device and enzymatic processing are very helpful in the treatment of this emerging type of allergy. Moreover, labelling of foods products having cashew nuts plays significant role in prevention of cashew nut allergy. This information concludes that allergen of cashew nut allergy may be powerful that is chronic cause of many immune disorders

Isolation and characterization of cereal cell walls

The present study was aimed to isolate and characterize cereal cell walls with special reference to monosaccharide and total phenolic content. For the purpose, two varieties of each cereal, i.e. wheat (Ujala-16 and FSD-08), barley (Jau-87 and Haider-93), and sorghum (Sorghum-11 and JS-02) were procured from Ayub Agriculture Research Institute, Faisalabad. In phase I, endospermic cell walls were isolated from cereals through popping method. In phase II, isolated cell walls were analyzed for monosaccharides, beta-glucan, and total phenolics according to their respective methods. Higher cell wall contents were shown by both varieties of barley (8.32–8.99 g/100 g) followed by wheat (5.21–5.68 g/100 g) and sorghum (3.88–4.02 g/100 g) varieties. Results regarding monosaccharides of endospermic cell walls revealed that these cell walls had arabinose, xylose, mannose, galactose, and glucose with glucose absence in wheat and mannose and galactose absence in sorghum. Furthermore, barley varieties were higher in beta-glucan and total phenolics content followed by wheat and sorghum. Conclusively, barley cell wall was considered more nutritious as compared to wheat and sorghum

Comparative study of chemical treatments in combination with extrusion for the partial conversion of wheat and sorghum insoluble fiber into soluble

Dietary fiber has gained greater attention owing to their positive and potential health perspectives. Cereals are the most important and enriched source of dietary fiber with more insoluble dietary fiber than soluble. For dietary fiber modification, chemical treatment with various techniques is considered as significant approach owing to its safety point of view and involves less damage to the molecular structure of the dietary fiber through chemical reagents and content of soluble dietary fiber is increased more efficiently. The current study was aimed to nutritionally characterize the cereal grains and to partially convert insoluble dietary fiber into soluble dietary fiber through chemical treatments in combination with extrusion. For the purpose, two varieties of each cereal were characterized for their chemical composition, mineral profile, and dietary fiber content according to the respective methods. Then, dietary fiber ratio in cereals was modified through chemical treatments, that is, acid, alkaline, and consecutive acid–alkaline followed by extrusion. Results regarding dietary fiber content of cereal grains exhibited that wheat (12.03–12.20 g/100 g) contained higher total dietary fiber followed by sorghum (6.70–6.90 g/100 g). Additionally, modification of SDF (1.97%) and IDF (11.48%) ratio in wheat and SDF (1.19%) and IDF (24.25%) ratio in sorghum through extrusion processing was nonsignificant while acid–alkaline treatment showed highly significant results, that is, 768.2% increase in SDF and 56.5% decrease in IDF in wheat and 952.38% increase in SDF and 71.17% decrease in IDF in sorghum. Among chemical treatments, higher result was given by acid–alkaline method and the lower outputs were observed in case of extrusion in both cereals. Conclusively, soluble dietary fiber was significantly increased through chemical treatments alone or in combination with twin‐screw extrusion

Modification of barley dietary fiber through thermal treatments

Abstract The current research was carried out to observe the effect of different thermal treatments on soluble and insoluble dietary fiber ratio to improve functional properties of barley. Two varieties of barley labeled as Haider‐93 and Jau‐87 were milled and then wet and dry heat‐treated. Soaking and then cooking of soaked and nonsoaked barley was performed. Untreated barley contained more insoluble dietary fiber (12.00–12.40 g/100g dm) than soluble dietary fiber (4.73–5.70 g/100g dm). Additionally, the modification of soluble (13.32%) and insoluble dietary fiber (8.79%) ratio through pressure cooking was nonsignificant while roasting showed significant results, that is, 53.91% increase in soluble dietary fiber and 8.79% decrease in insoluble dietary fiber. In phase II, cooking without soaking gave highest results, that is, 68.08% increase in soluble dietary fiber and 15.48% decrease in insoluble dietary fiber. Conclusively, among all treatments of phase I and II, the better results were shown by cooking without soaking