Based on the above results, it may be concluded that curcumin may have potential benefits in the prevention of retinopathy in diabetic patients.

The development of probiotic yeast strains as starter culture to improve the quality attributes and confer functional value on cereal-based traditional fermented foods is beneficial.

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Primary ovarian leiomyoma is a rare benign tumour of the ovary, which is seen in women who are aged between 20 years to 65 years. Ovarian leiomyomas can be confused with other spindle cell tumours which display gross anatomical and histological similarities. A case of a primary leiomyoma of the ovary in a pre-menopausal female is being presented here, due to its huge size and unusual presentation.

Probiotics are the class of beneficial microorganisms that have positive influence on the health when ingested in adequate amounts. Probiotic fermented milk is one of the dairy products that is prepared by using probiotic lactic acid bacteria. The study comprised preparation of fermented milk from various sources such as cow, goat and camel. Pediococcus pentosaceus which is a native laboratory isolate from cheese was utilized for the product formation. Changes in functional properties in the fermented milks obtained from three different species were evaluated. Antioxidant activity determined by DPPH assay showed activity in probiotic fermented milk obtained from all the products being highest in goat milk (93 %) followed by product from camel milk (86 %) and then product from cow milk (79 %). The composition of beneficial fatty acids such as stearic acid, oleic acid and linoleic acid were higher in fermented milk than the unfermented ones. Results suggested that probiotic bacteria are able to utilize the nutrients in goat and camel milk more efficiently compared to cow milk. Increase in antioxidant activity and fatty acid profile of fermented milks enhances the therapeutic value of the products.

Purpose – The study aims to identify and rank the critical success factors (CSFs) for BOT projects in India. Design/methodology/approach – The study was conducted based on an extensive literature review and focus group discussions. Through structured questionnaire, a survey was conducted with executives from leading construction, consultancy and government organizations. A total of 150 questionnaires were sent out of which 60 responses were received. Analytical hierarchy process method was used to analyze the data. Findings – Concession agreement, short-construction period, selection procedure of concessionaire, sufficient long-term demand and sufficient net cash inflow emerged as the top five factors critical for the success of the BOT projects in India. Practical implications – The identified CSFs should influence the policy development towards BOT projects and are expected to enhance the success rate of these projects. Originality/value – The study has made much-needed contribution to the extant literature on BOT projects. The findings would be valuable in assisting government (owner) and private participants to have a better understanding of the critical factors leading to success of these projects. The results from the current study are crucial as not many studies have been conducted in India as compared to China and West.

Probiotic strains contribute to the functionality of foods during fermentation. In this present work, cereal‐mix was fermented with probiotic Pichia kudriavzevii OG32. Selected fermentation parameters and functional properties of the product were determined. The growth of Pichia kudriavzevii OG32 was supported by the cereal‐mix containing 1% salt and 0.2% red chili powder to counts of between 7.46 and 8.22 Log10 cfu/mL within 24 h. Pichia kudriavzevii OG32 increased the viscosity of cereal‐mix with the highest inoculum size (1.84x105cfu/ml) giving the highest viscosity of 1793.6 mPa.S. An inoculum size of 1.98 × 104 cfu/mL gave the most acceptable product based on the sensory evaluation by the panelist. Forty volatile compounds were identified in the fermented product, while acids (32.21%) and esters (32.37%) accounted for the largest proportions. The cereal‐based fermented product scavenged DPPH from 200 μmol/L methanolic solution by 55.71%. Probiotic yeast improved the sensory and some functional properties of cereal‐based substrate during fermentation. This is one of the first reports on the volatile composition of cereal‐based functional food produced with probiotic yeast.

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