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This paper aims to undertake an evaluation of the research development and works associated with banking frauds and scams.

The authors have conducted bibliometric analysis of 288 studies on issues of banking frauds and scams, published up to August 4, 2024 using Scopus and the VOS viewer software.

This study disseminates top influential authors, countries, journals, papers, funding institutions and affiliations relating to banking frauds and scams. Generally, although a great deal of work has been accomplished in this area, there are prominent gaps in such findings.

To the best of the authors’ knowledge, this paper is the first comprehensive review of extant research relating to banking frauds and scams. It hence represents an original piece of work in applying bibliometric analysis to this topic area, offering valuable insights for practitioners and academics who seek to understand more about banking frauds and scams risks.

The purpose of this paper is to develop chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace and to assess its effect on physico-chemical properties, sensory attributes and texture profile analysis.

Three experimental groups were made: control group chicken cutlets (C), chicken cutlets enrobed with bread crumbs group (T_b) and chicken cutlets enrobed with dried carrot pomace group (T_c). All the procedures used in the study for estimation of various physico-chemical properties, sensory evaluation and texture profile analysis were standard protocols.

There was a significant (p < 0.05) increase in water holding capacity, crude fibre content and ash content of enrobed chicken cutlets, whereas moisture, fat content and shrinkage of product were significantly (p < 0.05) decreased. The results for sensory evaluation and texture profile analysis of enrobed chicken cutlets were better than control group. Overall acceptability score of chicken cutlets enrobed with dried carrot pomace was revealed to be highest (7.5 ± 0.29) and that of control group was found to be lowest (6.4 ± 0.22). Hardness (N/cm²) value found for control group chicken cutlets, chicken cutlets enrobed with bread crumbs group and chicken cutlets enrobed with dried carrot pomace group were 2.2 ± 0.17, 3.1 ± 0.29 and 4.3 ± 0.27, respectively.

Future research may benefit to assess the effect of enrobing with bread crumbs and dried carrot pomace on mineral and vitamin content and lipid profile of meat products.

Enrobing of chicken cutlets with bread crumbs and dried carrot pomace improved the sensory attributes along with texture profile analysis. Hence, enrobing with bread crumbs and dried carrot pomace could be used as processing technology to improve sensory appeal, especially crispiness of meat products.

As situational changes result in changing consumption patterns, this study aims to understand the entertainment consumption shifts during and after the COVID-19 pandemic lockdown. Particularly, how users’ habits and use behavior have changed and how these constructs subsequently impact their continuance intention has been investigated. The study proposes a research model based on customer value and habit theory.

The study proposes a research model based on customer value and habit theory. The data collected during (n = 192) and after (n = 138) COVID-19 situation in the over-the-top (OTT) platforms setting through purposive sampling was analyzed using partial least square structural equation modeling (PLS-SEM).

The study elucidates that customer perceived value (utilitarian and hedonic values) impacts habit and continuance intention in different situations: during and after COVID-19. It was also shown that habit partially mediates the influence of utilitarian and hedonic values on continuance intention. Further, the extent of use had a negative moderation effect on the habit-continuance intention relationship during COVID-19 but did not moderate the relationship in the post-COVID-19 situation. Finally, it was demonstrated that the effect of utilitarian value increased, whereas that of hedonic value decreased on the continuance intention of OTT platforms in the after-COVID-19 situation compared to during COVID-19.

Although set up in the OTT context, the practitioners from other online entertainment services, and any online service in general, may utilize the study findings to reinforce habit and continuance intentions to address unwanted consequences due to situational changes. The study suggests to the OTT service providers ways to facilitate the habit formation of OTT users. The study recommends constant monitoring of the extent of the use of OTT consumers and user engagement tactics for nurturing the OTT consumption habits of heavy users. The recommendations for maintaining and strengthening the perceived value-continuance intention relationship were also made, which would help the OTT service providers immensely.

The study establishes the mediation effect of habit and the robustness of perceived value in determining continuance intention in varying situations. The results also highlighted the changes in the impact of perceived value and habit on the continuance intention of OTT platforms. The study also advances the literature by demonstrating the differential influence of the extent of use on the habit-continuance intention relationship during and after COVID-19.

The advancements in the cloud computing has gained the attention of several researchers to provide on-demand network access to users with shared resources. Cloud computing is important a research direction that can provide platforms and softwares to clients using internet. However, handling huge number of tasks in cloud infrastructure is a complicated task. Thus, it needs a load balancing (LB) method for allocating tasks to virtual machines (VMs) without influencing system performance. This paper aims to develop a technique for LB in cloud using optimization algorithms.

This paper proposes a hybrid optimization technique, named elephant herding-based grey wolf optimizer (EHGWO), in the cloud computing model for LB by determining the optimal VMs for executing the reallocated tasks. The proposed EHGWO is derived by incorporating elephant herding optimization (EHO) in grey wolf optimizer (GWO) such that the tasks are allocated to the VM by eliminating the tasks from overloaded VM by maintaining the system performance. Here, the load of physical machine (PM), capacity and load of VM is computed for deciding whether the LB has to be done or not. Moreover, two pick factors, namely, task pick factor (TPF) and VM pick factor (VPF), are considered for choosing the tasks for reallocating them from overloaded VM to underloaded VM. The proposed EHGWO decides the task to be allocated in the VM based on the newly derived fitness functions.

The minimum load and makespan obtained in the existing methods, constraint measure based LB (CMLB), fractional dragonfly based LB algorithm (FDLA), EHO, GWO and proposed EHGWO for the maximum number of VMs is illustrated. The proposed EHGWO attained minimum makespan with value 814,264 ns and minimum load with value 0.0221, respectively. Meanwhile, the makespan values attained by existing CMLB, FDLA, EHO, GWO, are 318,6896 ns, 230,9140 ns, 1,804,851 ns and 1,073,863 ns, respectively. The minimum load values computed by existing methods, CMLB, FDLA, EHO, GWO, are 0.0587, 0.026, 0.0248 and 0.0234. On the other hand, the proposed EHGWO with minimum load value is 0.0221. Hence, the proposed EHGWO attains maximum performance as compared to the existing technique.

This paper illustrates the proposed LB algorithm using EHGWO in a cloud computing model using two pitch factors, named TPF and VPF. For initiating LB, the tasks assigned to the overloaded VM are reallocated to under loaded VMs. Here, the proposed LB algorithm adapts capacity and loads for the reallocation. Based on TPF and VPF, the tasks are reallocated from VMs using the proposed EHGWO. The proposed EHGWO is developed by integrating EHO and GWO algorithm using a new fitness function formulated by load of VM, migration cost, load of VM, capacity of VM and makespan. The proposed EHGWO is analyzed based on load and makespan.

A GIS based environmental decision support system for municipal solid waste management under Indian socio‐economic and regulatory conditions, named as EDSS‐MSWI has been developed. This paper intends to report the methodology and application of the EDSS‐MSWI for municipal landfill site selection taking a case study of Varanasi city (India).

EDSS‐MSWI has been developed using VB.NET and ArcGIS Engine programming tools. A set of 13 criteria are selected for primary landfill site selection. Analytical hierarchy process (AHP) has been used to give weights to different criteria. The criteria were aggregated and suitability index (S) is generated using weighted linear combination (WLC) technique in GIS environment. The suitability index (0‐10) values are classified into four categories (Excluded, Less Preferable, Suitable and Best Suitable) to select the landfill site.

The results indicate that there are at least four locations under the “best suitable” category where adequate land seems available for landfilling in Varanasi. It is found that GIS based multi‐criteria decision analysis (MCDA) can be a powerful tool for such applications.

The weights of different criteria have been based on the opinion of three experts only. This may involve subjectivity to that extent. Aggregation of more experts’ views may further refine the values of weights.

The developed tool provides a helpful guide to solid waste management planners.

The development of EDSS‐MSWI is the first of its kind in India to consider all aspects of municipal solid waste management in a holistic way and present it in an independent software form.

An experimental investigation for developing structure-property correlations of hot-rolled E410 steels with different carbon contents, i.e. 0.04wt.%C and 0.17wt.%C metal active gas (MAG) and cold metal transfer (CMT)-MAG weldments was undertaken.

Mechanical properties and microstructure of MAG and CMT-MAG weldments of two E410 steels with varying content of carbon were compared using standardized mechanical testing procedures, and conventional microscopy.

0.04wt.%C steel had strained ferritic and cementite sub-structures in blocky shape and large dislocation density, while 0.17wt.%C steel consisted of pearlite and polygonal ductile ferrite. This effected yield strength (YS), and microhardness being larger in 0.04wt.%C steel, %elongation being larger in 0.17wt.%C steel. Weldments of both E410 steels obtained with CMT-MAG performed better than MAG in terms of YS, ultimate tensile strength (UTS), %elongation, and toughness. It was due to low heat input of CMT-MAG that resulted in refinement of weld metal, and subzones of heat affected zone (HAZ).

A substantial improvement in YS (∼9%), %elongation (∼38%), and room temperature impact toughness (∼29%) of 0.04wt.%C E410 steel is achieved with CMT-MAG over MAG welding. Almost ∼10, ∼12.5, and ∼16% increment in YS, %elongation, and toughness of 0.17wt.%C E410 steel is observed with CMT-MAG. Relatively low heat input of CMT-MAG leads to development of fine Widmanstätten and acicular ferrite in weld metal and microstructural refinement in HAZ subzones with nearly similar characteristics of base metal.

Narendra Modi’s Bharatiya Janata Party made fighting corruption as a major election plank, and won the 2014 elections, and formed the National Democratic Alliance government – a majority party government in India in nearly 30 years. Modi was re-elected in May 2019 with a bigger majority. As his government celebrates the second term, it is time to assess the last five years’ accomplishments in fighting corruption. This chapter deals with the subject under four major headings. The first examines the efficacy of existing anti-corruption agencies. The second explains the office of Lokpal (Ombudsman). The third analyses the initial challenges and efforts of the Modi government. The fourth draws some conclusions.

The purpose of this study is to develop chicken powder (CP) incorporated fried chicken vermicelli and to evaluate the collective effect of rosemary and betel leaf extracts (RE+BE) in developed products, on the performance of storage study parameters.

Two different groups were made from developed products: the first control group without RE+BE incorporated and the second group treated with RE+BE (1:1). Various chemical, microbiological and sensory parameters of both groups were evaluated at intervals of 15 days up to 60 days of storage.

RE+BE incorporation had significantly improved (p < 0.01) the thiobarbituric acid reactive substances (TBARs), free fatty acid (FFA) and tyrosine value as compared to control. TBARs value of RE+BE treated product remained lower (0.23 ± 0.08 to 0.65 ± 0.07) than the control (0.25 ± 0.06 to 0.83 ± 0.05). Similarly, RE+BE treated product had significantly (p < 0.04) lower total plate count (TPC), Staphylococcus count (SC) and significantly (p < 0.01) lower yeast and mold count than control. Likewise RE+BE incorporation significantly (p < 0.01) improves sensory score (texture, flavor and overall acceptability except for appearance) of the product. RE+BE treated sample at the 60th day had a higher overall acceptability score (6.3 ± 0.8) than the score of control at the 45th day (6.1 ± 0.9).

A shelf-stable meat product can be made by chicken powder incorporation in the gram flour and a combination of rosemary and betel leaf extracts may be used to improve the shelf-life of meat products.

A shelf-stable meat product can be made by chicken powder incorporation in the gram flour and a combination of rosemary and betel leaf extracts may be used to improve the shelf-life of meat products.

RE+BE incorporation into chicken vermicelli improved chemical (TBARs, FFA content and Tyrosine value), microbiological (TPC, Staphylococcus count and yeast and mold count) and sensory (flavor, texture and overall acceptability) parameters of chicken vermicelli during 60-day storage.

This paper aims to develop a good quality pork sandwich spread incorporated with different levels of antioxidant mixture [butylated hydroxyanisole (BHA) + butylated hydroxytoluene (BHT); 1:1] and to assess sensory, physico-chemical and microbiological properties of frozen product during storage.

Three levels of antioxidant mixture (BHA + BHT; 1:1) i.e. 100, 200 and 400 ppm were tried, and the product was compared for physico-chemical, microbiological and sensory properties along with the control during frozen storage (−18 ± 1°C).

pH and water activity decreased significantly (p < 0.05), whereas water holding capacity, 2-thiobarbituric acid reacting substances value, total plate count and psychrotrophic count increased significantly (p < 0.05) during storage period. No coliform, yeast and molds were detected throughout the study period. There was non-significant (p < 0.05) effect of antioxidant treatment on the scores of colour, texture, juiciness, adhesion ability and spreadability, but scores for flavour and overall acceptability significantly (p < 0.05) increased.

Pork sandwich spread is envisaged to help in providing nutrition to a large section of needy population and will add a new dimension to the convenience foods.

Antioxidant mixture (BHA + BHT, 1:1) treatment improved the sensory and microbiological properties of pork sandwich spread at frozen storage (−18 ± 1°C). At the end of storage period (60 days), the pork sandwich spread was found safe for human consumption. Hence, BHA and BHT antioxidant mixture could be used to improve quality attributes of meat products during storage.