Many studies have showed the job satisfaction level and the loyalty to their organizations yet these researches have not been conducted in the developing countries. The purpose of the study is to find the job satisfaction level, its impact on loyalty and the factors affecting it, to help efficient and effective management system in the developing countries like Pakistan. A model was developed which includes the factors affecting job satisfaction, their relations and effects on job loyalty. Questionnaire was developed to collect the data for job satisfaction level in various organizations. Convenient sampling was used and 148 questionnaires were filled from the employees of different private and public organizations. Statistically, Reward and recognition and workplace environment were most influencing factors to Job` satisfaction, but participation in decision making and job satisfaction has insignificant relationship. Moreover, there is also positive relation between job satisfaction and job loyalty. Human resource management (HRM) claims to measure job satisfaction in developed or multi-national companies. Definitely, in under developed countries like Pakistan, these applications are rarely used. So, this paper supports use of HRM applications in the developing countries. It will help managers to better understand satisfaction level of employees and can motivate them.

Aim: The aim of this paper is to find if marketing and branding methods can help set up green brands and initiate green intention of utilization into modern lifestyles in the latest context where eco products are more and more available. The definite aim of this study is to analyze the impact of Green perceived risk, Green perceived trust, value, brand image, Green advertisement and awareness on green purchase intention of customer.Design/methodology/approach: This paper explains the theory of green marketing to see how customers are convinced to purchase greener products. It also shows the empirical consequences of a consumer survey on green marketing strategies by the questionnaire method. The survey questionnaires were conducted to 150 respondents visiting different supermarkets. The questionnaires were processed and analyzed with the statistical software SPSS, using different techniques like descriptive, correlation and factor analysis. Findings:The findings give some exciting clues regarding customers" perceptions on

Nanotechnology has revolutionized the field of food systems, diagnostics, therapeutics, pharmaceuticals, the agriculture sector, and nutraceuticals. Nanoparticles are playing important role in giving the solution to enhance bioavailability of oral delivery of bioactive compounds. This review revealed that nanoparticles can improve the bioavailability of micronutrients, for example, vitamin B12, vitamin A, folic acid, and iron. However, toxicity associated with nanoparticle‐based delivery systems is still a major concern after ingestion of nano‐based supplements. The mode of the mechanism of nanomaterial along with bioactive components in different physiological conditions of the human body is also a major gap in the field of nanoceuticals. In the future, more evidence‐based clinical investigations are needed to confirm the exact approach to physiological changes in the human body.

The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. A cheese sensory lexicon was developed, and descriptive sensory profiles of the Pizza cheeses were evaluated using a panel of semi-trained judges (n = 12). The following characteristics, flavor (cheddar, acidic, rancid, bitter, salty, creamy, and moldy), texture (stringiness, stretchability, firmness, and tooth pull), and appearance (meltability, oiliness, edge browning, and surface rupture) of Pizza cheeses were analyzed and compared with control samples. The sensory analysis of Pizza cheeses showed more preference toward a higher level of ripened Cheddar cheese (4 months), which was cooked using the microwave. However, the scores for texture properties were decreased with the addition of the semi-ripened cheese. The scores for stretchability and tooth pull were high in the microwave cooked samples compared with the conventionally cooked samples. The appearance attributes (meltability, oiliness, and edge browning) scores were increased with the increasing of ripened Cheddar cheese content while surface rupture was decreased. Microwave cooked Pizza cheese showed better meltability and oiliness but lower edge browning scores. The results showed that amalgamations of fresh Mozzarella and semi-ripened Cheddar cheese had a significant (p < 0.05) and positive effects on the sensory qualities of Pizza cheeses.