bluuebunny/crossref_metadata_2025_split huggingface dataset:
Contextualizing the ethical behaviour of professional accountants in a developing country: do their personal idiosyncrasies matter?
Authors: Serwaa Owusu Mensah Ewurama , Ahomka Yeboah Moses , Ansong Abraham 
Published: January 2025

Purpose
The study aims to investigate the influence of critical socio-cultural factors common in developing countries on the ethical behaviour of professional accountants and the extent to which their self-control strengthens or weakens the relationships.

Design/methodology/approach
This paper relied on the quantitative approach to collect data from 366 professional accountants and used the partial least squares structural equation modelling technique to test hypotheses in the study.

Findings
This paper established that susceptibility to positive peer influence, materialism and political trust influence the ethical behaviour of professional accountants. Also, self-control moderates the relationship between susceptibility to positive peer influence and ethical behaviour of professional accountants. However, self-control does not moderate the relationships between materialism and ethical behaviour as well as political trust and ethical behaviour of professional accountants.

Practical implications
The regulatory institutions should review the existing ethical codes and standards to clarify the guidelines on conflicts of interest, financial temptations, materialistic influence and other related matters. Further, training programs must integrate self-control lessons. These programs should focus on enhancing self-control skills, particularly in situations where peer influence and political mistrust are entrenched.

Originality/value
This paper demonstrates the novelty in how critical socio-cultural factors could be contingent on individual circumstances and personal idiosyncrasies in influencing ethical behaviour.
Influential factors for effective facilities management practices in public special economic zones (PSEZ): a case study of Benjamin Mkapa and Hifadhi SEZs in Dar es Salaam, Tanzania
Authors: Kongela Sophia Marcian , Mugeta Nyaganya Donald , Lucian Charles A. 
Published: January 2025

Purpose
Special economic zones (SEZs) typically require high-quality service and infrastructure, as well as the presence of skilled and experienced facilities managers. However, the zones face several challenges in terms of facility management, such as poor infrastructure and an unprofessional approach to facilities management (FM). Using two public SEZs, this study aims to examine the drivers of effective facilities management practices, evaluate management strategies and explore challenges that prevent the zones’ effective facilities management.

Design/methodology/approach
The study uses a mixed-method research approach to collect data from selected investors and facilities managers, with primary data collected through a questionnaire to 101 respondents and interviews conducted with 8 facilities managers. Interpretive analysis was used to analyse qualitative data, while descriptive analysis was used to analyse data collected through a survey.

Findings
The results show that FM in the zones is highly in-house, with facilities managers’ roles only seen as critical during the occupation stage, little involvement during the construction stage and no involvement at all during the design stage. The analysis of the drivers for effective FM practices reveals a disparity between what is occurring on the ground and best practices. Furthermore, investors were dissatisfied with the quality of facilities management practices, the competence of facilities managers in carrying out their facilities management responsibilities and the time required to deliver services.

Originality/value
This study proposed a conceptual framework that guides policymakers and other stakeholders on properly managing PSEZs to attract investors’ interest. The study also calls for professional FM in PSEZs, policy intervention to separate government ownership from Zone management and addressing problems that impede zone competitiveness.
Driving unlegislated social value through local-government operated construction procurement
Authors: Mensah Sarfo , Ameyaw Collins 
Published: January 2025

Purpose
Social value (SV) is gaining traction worldwide. However, there are no clear strategies to drive SV where there is limited or no formal SV legislation. The purpose of this study is to determine the key drivers of SV through construction procurement practices in regions without formal SV laws.

Design/methodology/approach
Quantitative data on the SV drivers of construction projects were obtained from local government construction procurement operatives using a survey questionnaire. The analytic hierarchy process was applied to prioritise SV drivers. A one-sample t-test was used to determine the significance of the SV drivers. Subsequently, the Pareto technique was deployed to determine the key drivers of SV.

Findings
The key drivers of SV to consider during construction procurement are investment by project clients, the education and training of contractors and consultants and organisational planning and policy reformation.

Social implications
The findings of this study will engender investment in sustainable projects and the integration of SV into construction practices to elevate industry standards, enhance corporate reputation and meet social expectations. The strategies identified in this study for promoting SV will foster community development through improved infrastructure, job creation and economic growth while supporting long-term sustainability and resilience.

Originality/value
The originality of this research lies in its context-specific insights into a country without formal SV legislation. The proactive measures identified, such as education and policy alignment, demonstrate a bottom-up approach for integrating SV into construction procurement. This contrasts with top-down legislative approaches seen in other contexts, providing a unique perspective on how SV can be driven in the absence of formal laws.
Factors influencing donor giving behaviours in charitable donations
Authors: Allah Pitchay Anwar Bin , Mohd Hashim Nur Syazni Arina , Ganesan Yuvaraj , Shaharudin Muhammad Shabir 
Published: January 2025

Purpose
The post-disaster effect is an essential for countries to rebuild an affected place and provide basic needs for victims. However, the government fund alone is insufficient to cover the total loss of victims. Hence, most of the non-government organisations (NGOs) will play an essential role in raising donation funds from the public. Therefore, this study aims to examine the relationship between information disclosures and giving behaviour.

Design/methodology/approach
A total of 215 responses were gathered through a self-administered questionnaire. The data is analysed using structural equation modelling technique.

Findings
The study result shows that background information, financial information, non-financial information and governance information directly affect trust. Trust is a significant mediator between background, financial, non-financial and governance information towards giving behaviour. Besides, the results illustrated that religious belief does not moderate the relationship between trust and giving behaviour.

Originality/value
This study provides significant knowledge that may be useful for NGOs to be aware of the importance of information disclosures revealed by organisations and make required decisions for potential donors to have trust in organisations handling donations and will be engaging in giving behaviour.
Exploring learner and environmental factors in facilitating networked learning within the workplace
Authors: Khor Ean Teng , Looi Chee Kit , Lian Zixuan , Darshan Dave 
Published: January 2025

Purpose
Networked learning facilitates collaboration and learning interactions. This study aims to explore networked learning in the workplace (knowledge sharing and connection building) and gain insights into the contextual factors (learner and environmental) of learning interactions.

Design/methodology/approach
Thematic analysis was conducted to explore how learning interactions were facilitated among healthcare workers in a large hospital in Singapore. This study examined both the learner and environmental factors of learning interactions. Interview and focus group discussions qualitative data were included in the analysis.

Findings
The findings of this study reveal that more emphasis can be placed on the environmental factors, and targeting these factors would provide a good foundation for networked learning in the workplace, whereas learner factors could be promoted to enhance additional learning interactions. This study also found that workers learn most frequently from experienced seniors, indicating the value of mentorship programmes in fostering high-quality learning interactions.

Originality/value
This paper sheds light on the comprehensive set of factors that encourage networked learning among healthcare professionals and provides empirical findings that might direct future studies in similar domains.
Tenapanor: A novel therapeutic agent for dialysis patients with hyperphosphatemia
Authors: Akizawa Tadao , Urano Natsuki , Ikejiri Kazuaki , Nakanishi Kaoru , Fukagawa Masafumi 
Published: January 2025

AbstractPatients on dialysis often develop hyperphosphatemia, contributing to an increased risk of cardiovascular events and mortality. Currently, several types of phosphate binders (PBs) exist for the treatment of hyperphosphatemia, but they are sometimes associated with drug‐specific side effects and high pill burden, making it difficult to control serum phosphorus appropriately. Tenapanor, which has a novel mechanism to reduce serum phosphorus via selective sodium/proton exchange transporter 3 inhibition, was approved for hyperphosphatemia in Japan in 2023. Four phase 3 studies of tenapanor have been performed in Japan and have demonstrated its efficacy and safety as a single‐agent drug, add‐on effects to PBs for patients with refractory hyperphosphatemia that cannot be improved with PBs alone, and reduction of the pill burden associated with PBs. This review provides an overview of the characteristics and previous clinical studies of tenapanor and describes the clinical benefits of tenapanor over current therapy in patients on dialysis.
Production of nondairy fermented products with chestnut puree as substrate and milk kefir grains or two lactic acid bacteria
Authors: Afonso Maria João , Ramalhosa Elsa , del Río Pablo G. , Martins Fátima , Baptista Paula , Pereira Ermelinda L. , Guerra Nelson P. 
Published: January 2025

AbstractThis work aimed to study the production, for the first time, of three fermented products of chestnut puree (CP) with milk kefir grains, a higher nisin‐producing (Lactococcus (L.) lactis CECT 539) and a higher lactic acid‐producing (Lactobacillus (Lb.) casei CECT 4043) lactic acid bacteria (LAB). After studying the CP rheology, the ability of the two LAB to assimilate the carbon sources (starch, sucrose, glucose, and fructose) present in the CP was assayed. The two LAB grew well on glucose, fructose, and sucrose, but they did not use starch. Fermentation of CP with the two LAB and kefir grains allowed us to obtain three fermented products that contained no alcohol and low levels of sugars, lactic, and acetic acids, as well as viable cell counts. After 24 h of fermentation, bacterial counts increased by 2.12 log10 cycles for Lb. casei and 2.44 log10 cycles for L. lactis. Although the final counts for both LAB were very similar (p > 0.05), L. lactis grew faster than Lb. casei and produced a higher concentration of lactic acid. The total microbial counts for kefir increased by 1.16 log10 cycles, after 28 h of incubation, indicating that the microorganisms of the kefir grains adapted well to the composition of the CP. As no ethanol was detected, these results suggest the possibility of producing healthy, nonalcoholic, and low‐calorie CPs.
The bioaccessibility of phenolic compounds, nutritional quality, and textural properties of gluten‐free muffins enriched with artichoke leaves and green lentil protein isolate
Authors: Gulsunoglu‐Konuskan Zehra , Yagdi Sevgi Deren , Ersoy Burcu 
Published: January 2025

AbstractAlthough the gluten‐free market is expanding and offers a variety of products, there are still some deficiencies in the nutritional and sensory quality of these products. Therefore, this study explores the bioaccessibility of phenolic compounds, nutritional quality, and textural properties of gluten‐free muffins enriched with artichoke leaves and green lentil protein (GLP) isolate, two novel ingredients introduced together for the first time in this context. The incorporation of GLP isolate aims to enhance the protein content, while artichoke leaves are evaluated for its potential to improve phenolic content and antioxidant activity. The muffins were also subjected to in vitro digestion to assess the bioaccessibility of phenolic compounds. The results demonstrated that the addition of GLP isolate increased the protein content 1.4 times, while artichoke leaves contributed to enhance the total phenolic content (TPC), flavonoid content (TFC), antioxidant activity (TAA), and ash content by 2.1, 5.4, 3.2–3.5, and 1.3 times, respectively. Nevertheless, the addition of artichoke leaves increased the hardness, gumminess, and chewiness of gluten‐free muffins (p < 0.05). The bioaccessibility values of gluten‐free muffins varied between 138% and 220%, 142% and 206%, and 40% and 160% for TAA, TPC, and TFC, respectively. Chlorogenic acid, ferulic acid, and quercetin derivatives were found as main phenolic compounds in gluten‐free muffins enriched with artichoke leaves in undigested and all phase of digestion. This study provides valuable insights into the development of functional gluten‐free muffins, highlighting the potential of artichoke leaves and GLP isolate as innovative ingredients in gluten‐free food products.Practical ApplicationThis study shows how adding green lentil protein and artichoke leaves to gluten‐free muffins can make them healthier by boosting their protein, antioxidants, and other nutrients. However, while muffins became more nutritious, their texture changes. Food companies could use this information to improve gluten‐free products, but they may need to adjust the recipe to improve the sensory properties.
Chinese yam (Dioscorea opposita Thunb.) starch‐ferulic acid complexes: Preparation, characterization, and physicochemical properties
Authors: Tan Shuqiong , Chen Huiqing , Huang Yating , Liu Suqi , Zheng Ziyan , Guo Zebin , Xie Sandu 
Published: January 2025

Polyphenols are known to interact with starch to form the V‐type inclusion complex or the noninclusive complex. It is hypothesized that the addition of polyphenols could improve the properties of Chinese yam (Dioscorea opposita Thunb.) starch, and the properties of the complexes could be regulated by controlling the additive amount of polyphenols. To test this hypothesis, the effect of varying ferulic acid (FA) concentrations (3%, 9%, and 15%) on the structural characterization and physicochemical properties of Chinese yam starch (CYS) was investigated. X‐ray diffraction analysis showed that CYS complexes with FA generated characteristic peaks comparable to those of native CYS, but FA caused the crystal morphology of CYS to change from a B‐type to V‐type. During the gelatinization process, FA increased the solubility, water‐holding capacity, and hardness of CYS complexes, which was possibly attributed to the CYS molecules reaggregating and the formation of ordered crystals. The transmittance of CYS complexes decreased from 12.21% to 7.46% when the FA concentration increased from 3% to 15%. In addition, FA increased the viscosity and elasticity of the CYS system but decreased retrogradation. Thus, FA improved the structure and properties of CYS complexes, which can provide new directions and ideas for the development of CYS‐based food.Practical ApplicationThis study showed that adding FA can affect the characterization and physicochemical properties of CYS. We expect that CYS‐FA complexes can be used for health and medicine products thanks to unique nutritional values.
Fiber and polyphenol enriched biscuits using date palm byproduct: Physiochemical characteristics, sensory properties, in vitro digestion, and storage stability
Authors: Ranasinghe Meththa , Alghaithi Mariam , Mugdil Priti , Sundarakani Balan , Stathopoulos Constantinos , Maqsood Sajid 
Published: January 2025

AbstractFunctional biscuit was formulated by fortifying them with polyphenolic extract and fiber‐rich residue of defatted date seed powder (DDSP) obtained through microwave‐assisted extraction. Effect of particle size (small, medium, and large) and substitution level (2.5%, 5%, and 7.5%) of fiber‐rich residue, along with the phenolic extract, on bioactive, physical, textural, and gastrointestinal digestion of fortified biscuits was studied followed by sensory and shelf‐life studies. The total phenolic content (TPC) and antioxidant properties of biscuits increased with increasing substitution levels and particle size. DDSP residue fortification increased the fiber content in biscuits. Large particles of the residue‐fortified biscuits showed significantly higher (p < 0.05) hardness compared to the control biscuits. Diameter of the biscuits decreased with increasing substitution level and particle size of fiber‐rich residue with the lowest value of 50.66 mm in 7.5% substitution of large particles. The 7.5% substitution level of small particles resulted in the lowest spread ratio of 8.97 and the highest thickness of 5.79 mm. Consumer perceptions were at an acceptable level after the fortification, with an average sensory score of 6.02 out of 9 for overall acceptability. After 24 weeks storage, TPC decreased in biscuits, but TPC retention increased with increasing substitution level and particle size of residue. Thiobarbituric acid reactive substances (TBARS) value of biscuits increased with storage. The highest phenolic recovery was observed in the intestinal phase of the gastrointestinal digestion with the highest recovery of 102.33 at 2.5% level of large particles. Thus, phenolic extract and fiber‐rich residue incorporation was effective to enhance the nutritional and functional properties of biscuits.Practical ApplicationDate seeds are rich in bioactive components and fiber. This study demonstrated the feasibility of utilizing date seeds to improve nutritional and functional properties of bakery products. The incorporation of the microwave‐assisted polyphenolic extract and the fiber‐rich residue of defatted date seed powder into biscuit enhanced the bioactive, nutritional, and functional characteristics while maintaining the consumer acceptance. This research contributes to the valorization of byproducts in the agriculture and food industries, promoting sustainability and a bio‐circular economy.
Effectiveness of oregano essential oil vapor on shelf life extension of kai lan (Brassica oleracea var. alboglabra)
Authors: Shu Weichen , Deng Zhuoliang , Liu Lingdai , Zhang Jiaxuan , Li Dan 
Published: January 2025

AbstractThis study compared the antimicrobial activity of several essential oils (EOs) vapor against food spoilage microbiota and further investigated the potential of EO vapor in extending the shelf life of leafy green vegetables. Oregano EO vapor showed stronger antimicrobial activities than basil and clove EO vapors against common spoilage‐causing microorganisms in fresh produce, including Pantoea agglomerans, Pseudomonas cichorii, Pectobacterium carotovorum, Pantoea ananatis, Pseudomonas marginalis, Alterneria bassicicola, and Botrytis cinerea. When oregano EO vapor was applied to leafy greens, phytotoxic effects were observed on butter lettuce and iceberg lettuce but not on kai lan and kale. On the contrary, the green color and total chlorophylls of kai lan were preserved by oregano EO vapor. With the use of oregano EO vapor generated by 10 µL oregano EO in a 1.8‐L container, the shelf life of kai lan extended from 3 days to at least 7 days when stored at 25°C and from 5 days to at least 14 days when stored at 7°C. The antimicrobial effect was studied with the plating counting method to reflect the dose‐dependent amicrobial effect of oregano EO vapor on kai lan. High‐throughput 16S/18S DNA sequencing method was applied to evaluate the microbial ecological changes of kai lan under oregano EO vapor treatment. Taken together, our results suggest that oregano EO vapor could be used to extend the shelf life of kai lan. However, the dose of usage must be optimized with care, and one must realize the effectiveness might vary essentially when applying the EO vapor on other types of leafy green vegetables.
A review of enhancing noodle quality: Fortification with micronutrients and substitution with nutrient‐dense alternative
Authors: Ayustaningwarno Fitriyono , Suryaputra Aditya , Anjani Gemala 
Published: January 2025

AbstractNoodles are usually rich in carbohydrates but lack essential nutrients such as protein, fiber, vitamins, and minerals, potentially causing metabolic problems if consumed in the long term. This review explores strategies to improve the quality of noodles through substitution and fortification. Substitution is replacing the main ingredient with a more nutrient‐dense alternative, such as sweet potato starch, which has been shown to improve the nutritional content of noodles, such as fiber and beta carotene. Meanwhile, fortification is the addition of micronutrients to food products to restore or enhance levels of micronutrients that are not present in the food, which is usually done during the production process. However, substitution and fortification have their challenges. The substitution method usually causes a decrease in the physical quality of the noodles due to changes in the raw materials, thus reducing consumer acceptance of the final product. Meanwhile, fortified nutrients usually undergo considerable degradation during production, reducing their effectiveness. Further research and development should focus on new methods to help maintain physical quality while minimizing the loss of fortified or substituted nutrients. Technological approaches such as microencapsulation have proven effective in maintaining the stability of micronutrients such as L‐5‐methyltetrahydrofolate added during production. The methods of cold plasma, γ‐irradiation, and multifrequency ultrasound, as well as the addition of xanthan gum and guar gum, are able to improve the moisture level, color, texture, elasticity, and chewiness, as well as consumer sensory acceptance. This technology enables manufacturers to meet customer demand for quality and nutritious noodle options.