32 research outputs found
Appraisal on End Products and Services Offered by Islamic Banks from Maqasid Shari’ah Perspective
Full text linkQuestion arises whether the products and services offered by the Islamic financial institutions (IFIs) genuinely meeting the requirement of Shari’ah. At present, not only Shari’ah advisors have been appointed to scrutinize and endorse the new products and services. In fact, majority of the IFIs have established units or departments to ensure the documentations, legal and Shari’ah framework, the process and procedure, and implementation are in line with the precept of Shari’ah. IFIs not only must avoid riba, but as well as other important elements such as gharar, deception, inequality, duress in developing and executing the end products of IFIs in order to ensure justice and social welfare prevail. This could only be achieved if the products and services approved uphold the importance of Maqasid Shari’ah. This paper will evaluate the key value chain in product approval process, role of Shari’ah advisor in approving products and services in IFIs as well as to raise possible issues and challenges related to the value chain. This paper will also look into the importance of Maqasid Shari’ah in product approval process as it is a vital element to be considered so as to avoid legal conflicts, litigation risk, instability (reputational risk) to the IFIs, tarnish the image of so called Shari’ah compliance products, uphold justice (contracting parties) and more importantly the pure teaching of Islam.Islamic financial institutions, Shari’ah committee, Maqasid Shari’ah.
Rheological behavior of high altitude Indian honey varieties as affected by temperature
No full textAbstractThe rheological properties of high altitude India honeys were analyzed in honeydew (pine) and nectar honey (multifloral and acacia) varieties at a wide range of temperatures (0, 5, 10, 20, and 30°C). All the honey samples were significantly dominated by loss modulus (G″) which displayed their viscous nature. Irrespective of geographical origin and temperature, all the honey varieties showed a Newtonian behavior. The viscosity of all honey varieties showed a strong dependence on temperature, and Arrhenius model was examined to describe this
Physico-chemical, rheological and sugar profile of different unifloral honeys from Kashmir valley of India
No full textAbstractThe aim of the study was to characterize four unique varieties of honey (saffron, apple, cherry and Plectranthus rugosus) from Kashmir valley of India on the basis of physico-chemical parameters (moisture content, pH, hydroxymethylfurfural, water activity, proline content, invertase and diastase activity) and carbohydrate profile. Also the effect of temperature (0, 5, 10, 20 and 30°C) on rheological properties of all unique honey varieties was studied. All the physicochemical parameters studied were significantly different (P<0.05) among all honey varieties. Eleven types of sugars were identified and quantified by HPLC which include three monosaccharides, four disaccharides and four trisaccharides. The presence of carbohydrates in all analyzed honey varieties was further confirmed by obtaining a band from 1400 to 750cm−1 which corresponds to the most sensitive absorption region of the sugars by using FTIR–ATR. All the honey samples displayed a Newtonian fluid behavior, with loss modulus (G″) very much greater than storage modulus (G′) which confirmed the dominancy of viscous nature in all honey varieties
Wavelength Assignment Algorithm for optical networks
No full textWavelength assignment problem is one of the important problem in optical networks as on the first stage the route of the optical network is to be selected and after the route is selected then the wavelength is to be assigned to that route. In this paper we have proposed a wavelength assignment technique for the better performance of the optical network. The results have proved it better than the conventional algorithms.</jats:p
Rheological behavior of high altitude Indian honey varieties as affected by temperature
No full textThe rheological properties of high altitude India honeys were analyzed in honeydew (pine) and nectar honey (multifloral and acacia) varieties at a wide range of temperatures (0, 5, 10, 20, and 30 °C). All the honey samples were significantly dominated by loss modulus (G″) which displayed their viscous nature. Irrespective of geographical origin and temperature, all the honey varieties showed a Newtonian behavior. The viscosity of all honey varieties showed a strong dependence on temperature, and Arrhenius model was examined to describe this. Keywords: Honey, Loss modulus, Storage modulus, Viscosity, Arrhenius mode
Assessment of Geochemical Characteristics and Geomicrobiology of Cave Spring Water from Jaintia and East Khasi Hills of Meghalaya, India
Full text linkRouting Strategies in Survivable Optical Networks
No full textRouting and wavelength assignment problem is one of the main problem in optical networks. The foremost problem is the routing problem after which the wavelength assignment is to be decided. In this paper we have proposed a routing strategy for optimization of the performance of the optical network in terms of blocking probability. The strategy proposed is better than the conventional algorithm in terms of blocking. </jats:p
Novel food packaging technologies: Innovations and future prospective
No full textAbstractNovel food packaging technologies arose as a result of consumer’s desire for convenient, ready to eat, tasty and mild processed food products with extended shelf life and maintained quality. Recent trend of lifestyle changes with less time for consumers to prepare foods posed a great challenge toward food packaging sector for the evolution of novel and innovative food packaging techniques. The novel food packaging techniques, viz. active packaging, intelligent packaging and bio active packaging which involve intentional interaction with the food or its surroundings and influence on consumer’s health have been the major innovations in the field of packaging technology. These novel techniques act by prolonging the shelf life, enhancing or maintaining the quality, providing indication and to regulate freshness of food product. The advancement in novel food packaging technologies involves retardation in oxidation, hindered respiratory process, prevention of microbial attack, prevention of moisture infusion, use of CO2 scavengers/emitters, ethylene scavengers, aroma emitters, time-temperature sensors, ripeness indicators, biosensors and sustained release of antioxidants during storage. The novel food packaging technologies besides the basic function of containment increase the margin of food quality and safety. The novel food packaging techniques thus help in fulfilling the demands throughout the food supply chain by gearing up toward persons own lifestyle. The main objectives of this review article are to provide basic knowledge of different new and innovative food packaging techniques about their way of preservative action, effectiveness and suitability in various types of foods
Novel food packaging technologies: Innovations and future prospective
No full textNovel food packaging technologies arose as a result of consumer’s desire for convenient, ready to eat, tasty and mild processed food products with extended shelf life and maintained quality. Recent trend of lifestyle changes with less time for consumers to prepare foods posed a great challenge toward food packaging sector for the evolution of novel and innovative food packaging techniques. The novel food packaging techniques, viz. active packaging, intelligent packaging and bio active packaging which involve intentional interaction with the food or its surroundings and influence on consumer’s health have been the major innovations in the field of packaging technology. These novel techniques act by prolonging the shelf life, enhancing or maintaining the quality, providing indication and to regulate freshness of food product. The advancement in novel food packaging technologies involves retardation in oxidation, hindered respiratory process, prevention of microbial attack, prevention of moisture infusion, use of CO2 scavengers/emitters, ethylene scavengers, aroma emitters, time-temperature sensors, ripeness indicators, biosensors and sustained release of antioxidants during storage. The novel food packaging technologies besides the basic function of containment increase the margin of food quality and safety. The novel food packaging techniques thus help in fulfilling the demands throughout the food supply chain by gearing up toward persons own lifestyle. The main objectives of this review article are to provide basic knowledge of different new and innovative food packaging techniques about their way of preservative action, effectiveness and suitability in various types of foods. Keywords: Innovative, Shelf life, Packaging, Bio activ
Evaluation of functional properties of extruded snacks developed from brown rice grits by using response surface methodology
No full textExtrusion behavior of brown rice grits was investigated using twin screw extruder. Feed moisture of the grits was adjusted between 14% and 18%, and extrusion cooking was done at barrel temperature of 130–170 °C and screw speed of 400–550 rpm. The brown rice grits differed significantly with respect to extrusion behavior and extrudate characteristics. Water solubility index (WSI) of extrudates varied from 5.43% to 14.32%, water absorption index (WAI) from 4.72 to 7.81 and bulk density (BD) from 0.065 to 0.188 g/ml. With increase in moisture, BD, WAI and hardness increased, while WSI and SME decreased. Increase in screw speed resulted in lower BD, WAI and WSI whereas resulted in a higher SME. With increase in temperature decrease in SME, BD, WAI and hardness was observed. All responses were most affected by changes in feed moisture, temperature and to a lesser extent screw speed. Keywords: Brown rice, RSM, Functional properties, Extrusion, Snack
