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This study aims to integrate the componential model of creativity and innovation with a participative safety perspective to investigate the association between autonomy support and innovation as well as the organizational factors that strengthen this association. Specifically, the study suggests that autonomy support is more effective in fostering innovation in organizations characterized by higher levels of trust, strong organizational fairness and effective communication.

The proposed hypotheses were investigated using moderated mediation models with panel data collected over four waves.

This study found that autonomy support positively contributes to organizational innovation. Moderation analyses demonstrated that trust, perceptions of fairness and communication strengthen the effect of autonomy support on innovation.

This study is the first to demonstrate the moderating roles of various organizational contexts (i.e. trust, fairness perception and communication) in the association between autonomy support and innovation and to investigate the role of trust as a mediating moderator.

The purpose of this study is to evaluate the possibility of utilization of pomegranate seed powder and tomato powder in the development of fiber-enriched chicken nuggets.

The study was designed to incorporate and evaluate the effect of pomegranate seed powder and tomato powder on the quality characteristics of the chicken nuggets. The products were developed by incorporating different levels of pomegranate seed powder (1, 2, 3 per cent) and tomato powder (1, 2, 3 per cent) separately and were analyzed for various physicochemical and sensory parameters.

The pomegranate seed powder and tomato powder significantly (p < 0.05) increased the fiber content of the chicken nuggets besides improving various sensory attributes of the products. A significant (p < 0.05) effect of the pomegranate seed powder was observed on the pH, emulsion stability, cooking yield and proximate parameters of the chicken nuggets. Tomato powder also showed a significant (p < 0.05) effect on the emulsion stability, moisture and fat content of the products. No significant (p > 0.05) effect of tomato was observed on the pH and cooking yield of the products.

Fiber-enriched chicken nuggets could be developed by incorporating pomegranate seed powder and tomato powder in the formulation besides improving various sensory attributes of the products.