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drink product labels</title> <meta name="description" content="Search results for: food and drink product labels"> <meta name="keywords" content="food and drink product labels"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> 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action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="food and drink product labels"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 7080</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: food and drink product labels</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7080</span> The Quality of Food and Drink Product Labels Translation from Indonesian into English</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rudi%20Hartono">Rudi Hartono</a>, <a href="https://publications.waset.org/abstracts/search?q=Bambang%20Purwanto"> Bambang Purwanto</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The translation quality of food and drink labels from Indonesian into English is poor because the translation is not accurate, less natural, and difficult to read. The label translation can be found in some cans packages of food and drink products produced and marketed by several companies in Indonesia. If this problem is left unchecked, it will lead to a misunderstanding on the translation results and make consumers confused. This study was conducted to analyze the translation errors on food and drink products labels and formulate the solution for the better translation quality. The research design was the evaluation research with a holistic criticism approach. The data used were words, phrases, and sentences translated from Indonesian to English language printed on food and drink product labels. The data were processed by using Interactive Model Analysis that carried out three main steps: collecting, classifying, and verifying data. Furthermore, the data were analyzed by using content analysis to view the accuracy, naturalness, and readability of translation. The results showed that the translation quality of food and drink product labels from Indonesian to English has the level of accuracy (60%), level of naturalness (50%), and level readability (60%). This fact needs a help to create an effective strategy for translating food and drink product labels later. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=translation%20quality" title="translation quality">translation quality</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20and%20drink%20product%20labels" title=" food and drink product labels"> food and drink product labels</a>, <a href="https://publications.waset.org/abstracts/search?q=a%20holistic%20criticism%20approach" title=" a holistic criticism approach"> a holistic criticism approach</a>, <a href="https://publications.waset.org/abstracts/search?q=interactive%20model" title=" interactive model"> interactive model</a>, <a href="https://publications.waset.org/abstracts/search?q=content%20analysis" title=" content analysis"> content analysis</a> </p> <a href="https://publications.waset.org/abstracts/47646/the-quality-of-food-and-drink-product-labels-translation-from-indonesian-into-english" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/47646.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">373</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7079</span> Consumer Knowledge of Food Quality Assurance and Use of Food Labels in Trinidad, West Indies </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Daryl%20Clement%20Knutt">Daryl Clement Knutt</a>, <a href="https://publications.waset.org/abstracts/search?q=Neela%20Badrie"> Neela Badrie</a>, <a href="https://publications.waset.org/abstracts/search?q=Marsha%20Singh"> Marsha Singh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Quality assurance and product labelling are vital in the food and drink industry, as a tactical tool in a competitive environment. The food label is a principal marketing tool which also serves as a regulatory mechanism in the safeguarding of consumer well –being. The objective of this study was to evaluate the level of consumers’ use and understanding of food labeling information and knowledge pertaining to food quality assurance systems. The study population consisted of Trinidadian adults, who were over the age of 18 (n=384). Data collection was conducted via a self-administered questionnaire, which contained 31 questions, comprising of four sections: I. socio demographic information; II. food quality and quality assurance; III. use of Labeling information; and IV. laws and regulations. Sampling was conducted at six supermarkets, in five major regions of the country over a period of three weeks in 2014. The demographic profile of the shoppers revealed that majority was female (63.6%). The gender factor and those who were concerned about the nutrient content of their food, were predictive indicators of those who read food labels. Most (93.1%) read food labels before purchase, 15.4% ‘always’; 32.5% ‘most times’ and 45.2% ‘sometimes’. Some (42%) were often satisfied with the information presented on food labels, whilst 35.7% of consumers were unsatisfied. When the respondents were questioned on their familiarity with terms ‘food quality’ and ‘food quality assurance’, 21.3% of consumers replied positively - ‘I have heard the terms and know a lot’ whilst 37% were only ‘somewhat familiar’. Consumers were mainly knowledgeable of the International Standard of Organization (ISO) (51.5%) and Good Agricultural Practices GAP (38%) as quality tools. Participants ranked ‘nutritional information’ as the number one labeling element that should be better presented, followed by ‘allergy notes’ and ‘best before date’. Females were more inclined to read labels being the household shoppers. The shoppers would like better presentation of the food labelling information so as to guide their decision to purchase a product. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20labels" title="food labels">food labels</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20quality" title=" food quality"> food quality</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition" title=" nutrition"> nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=marketing" title=" marketing"> marketing</a>, <a href="https://publications.waset.org/abstracts/search?q=Trinidad" title=" Trinidad"> Trinidad</a>, <a href="https://publications.waset.org/abstracts/search?q=Tobago" title=" Tobago "> Tobago </a> </p> <a href="https://publications.waset.org/abstracts/25136/consumer-knowledge-of-food-quality-assurance-and-use-of-food-labels-in-trinidad-west-indies" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/25136.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">490</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7078</span> Development and Evaluation of Whey-Based Drink: An Approach to Protect Environmental Pollution</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zarmina%20Gillani">Zarmina Gillani</a>, <a href="https://publications.waset.org/abstracts/search?q=Mulazim%20Hussain%20Bukhari"> Mulazim Hussain Bukhari</a>, <a href="https://publications.waset.org/abstracts/search?q=Nuzhat%20Huma"> Nuzhat Huma</a>, <a href="https://publications.waset.org/abstracts/search?q=Aqsa%20Qayyum"> Aqsa Qayyum</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Whey is a valuable by-product of dairy industry comprising of precious nutrients lactose, protein, vitamins and minerals for the human food but considered as a pollutant due to its biological activity. So, there is a need to develop nutritious whey products to overcome the problem of environmental pollution. This project was planned to develop a whey drink at different pasteurization temperatures and its quality was evaluated during storage. The result indicated that pH, acidity, total soluble solids and lactose content changed significantly (p < 0.01) due to lactic acid production during storage. Non-significant (p > 0.05) effects were detected on the protein and ash content of whey drink. Fat and viscosity changed significantly with respect to storage only. Sensory evaluation of whey drink revealed that both treatments remained acceptable while whey drink pasteurized at 75°C/30 minutes (WD2) gained more sensory score compared to whey drink pasteurized at 65°C/30minutes (WD1). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=pasteurization" title="pasteurization">pasteurization</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20evaluation" title=" sensory evaluation"> sensory evaluation</a>, <a href="https://publications.waset.org/abstracts/search?q=storage" title=" storage"> storage</a>, <a href="https://publications.waset.org/abstracts/search?q=whey" title=" whey"> whey</a> </p> <a href="https://publications.waset.org/abstracts/73891/development-and-evaluation-of-whey-based-drink-an-approach-to-protect-environmental-pollution" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/73891.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">271</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7077</span> The Use of Electronic Shelf Labels in the Retail Food Sector</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Brent%20McKenzie">Brent McKenzie</a>, <a href="https://publications.waset.org/abstracts/search?q=Victoria%20Taylor"> Victoria Taylor</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The use of QR (Quick Response Codes) codes for customer scanning with mobile phones is a rapidly growing trend. The QR code can provide the consumer with product information, user guides, product use, competitive pricing, etc. One sector for QR use has been in retail, through the use of Electronic Shelf Labeling (henceforth, ESL). In Europe, the use of ESL for pricing has been in practice for a number of years but continues to lag in acceptance in North America. Stated concerns include costs as a key constraint, but there is also evidence that consumer acceptance represents a limitation as well. The purpose of this study is to present the findings of a consumer based study to gage the impact on their use in the retail food sector. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=electronic%20price%20labels" title="electronic price labels">electronic price labels</a>, <a href="https://publications.waset.org/abstracts/search?q=consumer%20behaviour" title=" consumer behaviour"> consumer behaviour</a>, <a href="https://publications.waset.org/abstracts/search?q=grocery%20shopping" title=" grocery shopping"> grocery shopping</a>, <a href="https://publications.waset.org/abstracts/search?q=mixed%20methods%20research" title=" mixed methods research"> mixed methods research</a> </p> <a href="https://publications.waset.org/abstracts/36633/the-use-of-electronic-shelf-labels-in-the-retail-food-sector" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/36633.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">336</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7076</span> Designing of Oat Drink with Phytonutrients Assigned for Pro-Health Oriented Consumers</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gramza-Michalowska%20Anna">Gramza-Michalowska Anna</a>, <a href="https://publications.waset.org/abstracts/search?q=Skrety%20Joanna"> Skrety Joanna</a>, <a href="https://publications.waset.org/abstracts/search?q=Anna%20Zywica"> Anna Zywica</a>, <a href="https://publications.waset.org/abstracts/search?q=Kobus-Cisowska%20Joanna"> Kobus-Cisowska Joanna</a>, <a href="https://publications.waset.org/abstracts/search?q=Kmiecik%20Dominik"> Kmiecik Dominik</a>, <a href="https://publications.waset.org/abstracts/search?q=Korczak%20Jozef"> Korczak Jozef</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Modern consumer highly appreciates the positive influence of consumed products on well-being and overall health. High acceptance of new food is a result of intensified research showing many proofs confirming that food offers significant prophylactic and therapeutic potential, next to its basic nutritional function. Objective: Proposition of the technology of unsweetened oat drinks enriched with plant extracts for pro-health oriented individuals. We investigated the effects of selected plant extracts addition on antioxidative capacity and consumer’s acceptance of drinks as representative of all day diet product. Methods: The analysis of the basic composition and antioxidant properties of the drinking product was conducted. Basic composition included protein, lipids and fiber content. Antioxidant capacity of drink was evaluated with use radical scavenging methods (DPPH, ABTS), ORAC value and FRAP. Proposed drink as new product was also characterized with sensory analysis, which included color, aroma, taste, consistency and overall acceptance. Results: Results showed that addition of plant extracts into a oat drink allowed to enhance its antioxidant potential and influenced significantly its sensory values. The preferred composition and properties of designed beverage permit claim that it can have a positive impact on the health of the consumers. Conclusion: Designed oat drink would be an answer for pro-healthy life style of the consumers. Results showed that product with plant extracts addition would be accepted by the consumers and because of its antioxidative potential could be an important factor in prevention of free radicals influence on human organism. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=phytonutrients" title="phytonutrients">phytonutrients</a>, <a href="https://publications.waset.org/abstracts/search?q=pro-health" title=" pro-health"> pro-health</a>, <a href="https://publications.waset.org/abstracts/search?q=well-being" title=" well-being"> well-being</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20potential" title=" antioxidant potential"> antioxidant potential</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20value" title=" sensory value"> sensory value</a> </p> <a href="https://publications.waset.org/abstracts/11686/designing-of-oat-drink-with-phytonutrients-assigned-for-pro-health-oriented-consumers" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11686.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">344</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7075</span> Designing of Almond Drink with Phytonutrients Assigned for Pro-Health Oriented Consumers</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gramza-Michalowska%20Anna">Gramza-Michalowska Anna</a>, <a href="https://publications.waset.org/abstracts/search?q=Skrety%20Joanna"> Skrety Joanna</a>, <a href="https://publications.waset.org/abstracts/search?q=Kobus-Cisowska%20Joanna"> Kobus-Cisowska Joanna</a>, <a href="https://publications.waset.org/abstracts/search?q=Kmiecik%20Dominik"> Kmiecik Dominik</a>, <a href="https://publications.waset.org/abstracts/search?q=Korczak%20Jozef"> Korczak Jozef</a>, <a href="https://publications.waset.org/abstracts/search?q=Anna%20Zywica"> Anna Zywica</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Recent research presented many evidences confirming that food besides its basic nutritional function, possess significant therapeutic and prophylactic potential. Conscious consumer is aware of diet habits and well being lifestyle influencing a proper functioning that is why there is a need of new pro-health products. Objective: Proposition of the technology of unsweetened almond drinks enriched with plant extracts for pro-health oriented individuals. Research investigated the influence of selected plant extracts addition on antioxidative activity and consumer’s acceptance of drinks as all day diet product representatives. Methods: The analysis of the basic composition and antioxidant properties of the almond drink was conducted. Research included analysis of basic composition (protein, lipids and fiber content) and antioxidant capacity of drink (DPPH, ABTS, ORAC value, and FRAP). Proposed drink was also characterized with sensory analysis, including color, aroma, taste, consistency, and overall acceptance. Results: Results showed that addition of plant extracts into an almond drink allowed to improve its antioxidant capacity and sensory value of the drinks. Profitable composition and pro-health properties of designed drink permits offering healthy product for all day consumption. Conclusion: Designed almond drink would be a significant supplement for pro-healthy life style of the consumers. Results showed that plant extracts enriched almond drink would be a good source of antioxidants and accepted by the consumers. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=phytonutrients" title="phytonutrients">phytonutrients</a>, <a href="https://publications.waset.org/abstracts/search?q=pro-health" title=" pro-health"> pro-health</a>, <a href="https://publications.waset.org/abstracts/search?q=almond" title=" almond"> almond</a>, <a href="https://publications.waset.org/abstracts/search?q=wellbeing" title=" wellbeing"> wellbeing</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20potential" title=" antioxidant potential"> antioxidant potential</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20value" title=" sensory value"> sensory value</a> </p> <a href="https://publications.waset.org/abstracts/11685/designing-of-almond-drink-with-phytonutrients-assigned-for-pro-health-oriented-consumers" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11685.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">474</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7074</span> Development of a Dairy Drink Made of Cocoa, Coffee and Orange By-Products with Antioxidant Activity</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gianella%20Franco">Gianella Franco</a>, <a href="https://publications.waset.org/abstracts/search?q=Karen%20Suarez"> Karen Suarez</a>, <a href="https://publications.waset.org/abstracts/search?q=Mar%C3%ADa%20Quijano"> María Quijano</a>, <a href="https://publications.waset.org/abstracts/search?q=Patricia%20Manzano"> Patricia Manzano</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Agro-industries generate large amounts of waste, which are mostly untapped. This research was carried out to use cocoa, coffee and orange industrial by-products to develop a dairy drink. The product was prepared by making a 10% aqueous extract of the mixture of cocoa and coffee beans shells and orange peel. Extreme Vertices Mixture Design was applied to vary the proportions of the ingredients of the aqueous extract, getting 13 formulations. Each formulation was mixed with skim milk and pasteurized. The attributes of taste, smell, color and appearance were evaluated by a semi-trained panel by multiple comparisons test, comparing the formulations against a standard marked as "R", which consisted of a coffee commercial drink. The formulations with the highest scores were selected to maximize the Total Polyphenol Content (TPC) through a process of linear optimization resulting in the formulation 80.5%: 18.37%: 1.13% of cocoa bean shell, coffee bean shell and orange peel, respectively. The Total Polyphenol Content was 4.99 ± 0.34 mg GAE/g of drink, DPPH radical scavenging activity (%) was 80.14 ± 0.05 and caffeine concentration of 114.78 mg / L, while the coffee commercial drink presented 3.93 ± 0.84 mg GAE / g drink, 55.54 ± 0.03 % and 47.44 mg / L of TPC, DPPH radical scavenging activity and caffeine content, respectively. The results show that it is possible to prepare an antioxidant - rich drink with good sensorial attributes made of industrial by-products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=DPPH" title="DPPH">DPPH</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=waste" title=" waste"> waste</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20science" title=" food science"> food science</a> </p> <a href="https://publications.waset.org/abstracts/21999/development-of-a-dairy-drink-made-of-cocoa-coffee-and-orange-by-products-with-antioxidant-activity" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21999.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">467</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7073</span> Information Processing and Visual Attention: An Eye Tracking Study on Nutrition Labels</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rosa%20Hendijani">Rosa Hendijani</a>, <a href="https://publications.waset.org/abstracts/search?q=Amir%20Ghadimi%20Herfeh"> Amir Ghadimi Herfeh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nutrition labels are diet-related health policies. They help individuals improve food-choice decisions and reduce intake of calories and unhealthy food elements, like cholesterol. However, many individuals do not pay attention to nutrition labels or fail to appropriately understand them. According to the literature, thinking and cognitive styles can have significant effects on attention to nutrition labels. According to the author's knowledge, the effect of global/local processing on attention to nutrition labels have not been previously studied. Global/local processing encourages individuals to attend to the whole/specific parts of an object and can have a significant impact on people's visual attention. In this study, this effect was examined with an experimental design using the eye-tracking technique. The research hypothesis was that individuals with local processing would pay more attention to nutrition labels, including nutrition tables and traffic lights. An experiment was designed with two conditions: global and local information processing. Forty participants were randomly assigned to either global or local conditions, and their processing style was manipulated accordingly. Results supported the hypothesis for nutrition tables but not for traffic lights. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=eye-tracking" title="eye-tracking">eye-tracking</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition%20labelling" title=" nutrition labelling"> nutrition labelling</a>, <a href="https://publications.waset.org/abstracts/search?q=global%2Flocal%20information%20processing" title=" global/local information processing"> global/local information processing</a>, <a href="https://publications.waset.org/abstracts/search?q=individual%20differences" title=" individual differences"> individual differences</a> </p> <a href="https://publications.waset.org/abstracts/132051/information-processing-and-visual-attention-an-eye-tracking-study-on-nutrition-labels" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/132051.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">159</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7072</span> Development and Validation of HPLC Method on Determination of Acesulfame-K in Jelly Drink Product</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Candra%20Irawan">Candra Irawan</a>, <a href="https://publications.waset.org/abstracts/search?q=David%20Yudianto"> David Yudianto</a>, <a href="https://publications.waset.org/abstracts/search?q=Ahsanu%20Nadiyya"> Ahsanu Nadiyya</a>, <a href="https://publications.waset.org/abstracts/search?q=Dewi%20Anna%20Br%20Sitepu"> Dewi Anna Br Sitepu</a>, <a href="https://publications.waset.org/abstracts/search?q=Hanafi"> Hanafi</a>, <a href="https://publications.waset.org/abstracts/search?q=Erna%20Styani"> Erna Styani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Jelly drink was produced from a combination of both natural and synthetic materials, such as acesulfame potassium (acesulfame-K) as synthetic sweetener material. Acesulfame-K content in jelly drink could be determined by High-Performance Liquid Chromatography (HPLC), but this method needed validation due to having a change on the reagent addition step which skips the carrez addition and comparison of mix mobile phase (potassium dihydrogen phosphate and acetonitrile) with ratio from 75:25 to 90:10 to be more efficient and cheap. This study was conducted to evaluate the performance of determination method for acesulfame-K content in the jelly drink by HPLC. The method referred to Deutsches Institut fur Normung European Standard International Organization for Standardization (DIN EN ISO):12856 (1999) about Foodstuffs, Determination of acesulfame-K, aspartame and saccharin. The result of the correlation coefficient value (r) on the linearity test was 0.9987 at concentration range 5-100 mg/L. Detection limit value was 0.9153 ppm, while the quantitation limit value was 1.1932 ppm. The recovery (%) value on accuracy test for sample concentration by spiking 100 mg/L was 102-105%. Relative Standard Deviation (RSD) value for precision and homogenization tests were 2.815% and 4.978%, respectively. Meanwhile, the comparative and stability tests were tstat (0.136) < ttable (2.101) and |µ1-µ2| (1.502) ≤ 0.3×CV Horwitz. Obstinacy test value was tstat < ttable. It can be concluded that the HPLC method for the determination of acesulfame-K in jelly drink product by HPLC has been valid and can be used for analysis with good performance. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=acesulfame-K" title="acesulfame-K">acesulfame-K</a>, <a href="https://publications.waset.org/abstracts/search?q=jelly%20drink" title=" jelly drink"> jelly drink</a>, <a href="https://publications.waset.org/abstracts/search?q=HPLC" title=" HPLC"> HPLC</a>, <a href="https://publications.waset.org/abstracts/search?q=validation" title=" validation"> validation</a> </p> <a href="https://publications.waset.org/abstracts/111374/development-and-validation-of-hplc-method-on-determination-of-acesulfame-k-in-jelly-drink-product" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/111374.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">129</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7071</span> How Consumers Perceive Health and Nutritional Information and How It Affects Their Purchasing Behavior: Comparative Study between Colombia and the Dominican Republic</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Daniel%20Herrera%20Gonzalez">Daniel Herrera Gonzalez</a>, <a href="https://publications.waset.org/abstracts/search?q=Maria%20Luisa%20Montas"> Maria Luisa Montas</a> </p> <p class="card-text"><strong>Abstract:</strong></p> There are some factors affecting consumer decision-making regarding the use of the front of package labels in order to find benefits to the well-being of the human being. Currently, there are several labels that help influence or change the purchase decision for food products. These labels communicate the impact that food has on human health; therefore, consumers are more critical and intelligent when buying and consuming food products. The research explores the association between front-of-pack labeling and food choice; the association between label content and purchasing decisions is complex and influenced by different factors, including the packaging itself. The main objective of this study was to examine the perception of health labels and nutritional declarations and their influence on buying decisions in the non-alcoholic beverages sector. This comparative study of two developing countries will show how consumers take nutritional labels into account when deciding to buy certain foods. This research applied a quantitative methodology with correlational scope. This study has a correlational approach in order to analyze the degree of association between variables. Likewise, the confirmatory factor analysis (CFA) method and structural equation modeling (SEM) as a powerful multivariate technique was used as statistical technique to find the relationships between observable and unobservable variables. The main findings of this research were the obtaining of three large groups and their perception and effects on nutritional and wellness labels. The first group is characterized by taking an attitude of high interest on the issue of the imposition of the nutritional information label on products and would agree that all products should be packaged given its importance to preventing illnesses in the consumer. Likewise, they almost always care about the brand, the size, the list of ingredients, and nutritional information of the food, and also the effect of these on health. The second group stands out for presenting some interest in the importance of the label on products as a purchase decision, in addition to almost always taking into account the characteristics of size, money, components, etc. of the products to decide on their consumption and almost always They are never interested in the effect of these products on their health or nutrition, and in group 3, it differs from the others by being more neutral regarding the issue of nutritional information labels, and being less interested in the purchase decision and characteristics of the product and also on the influence of these on health and nutrition. This new knowledge is essential for different companies that manufacture and market food products because they will have information to adapt or anticipate the new laws of developing countries as well as the new needs of health-conscious consumers when they buy food products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=healthy%20labels" title="healthy labels">healthy labels</a>, <a href="https://publications.waset.org/abstracts/search?q=consumer%20behavior" title=" consumer behavior"> consumer behavior</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20information" title=" nutritional information"> nutritional information</a>, <a href="https://publications.waset.org/abstracts/search?q=healthy%20products" title=" healthy products"> healthy products</a> </p> <a href="https://publications.waset.org/abstracts/152580/how-consumers-perceive-health-and-nutritional-information-and-how-it-affects-their-purchasing-behavior-comparative-study-between-colombia-and-the-dominican-republic" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/152580.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">107</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7070</span> The Impact of Artificial Intelligence on Food Nutrition</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Antonyous%20Fawzy%20Boshra%20Girgis">Antonyous Fawzy Boshra Girgis</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nutrition labels are diet-related health policies. They help individuals improve food-choice decisions and reduce intake of calories and unhealthy food elements, like cholesterol. However, many individuals do not pay attention to nutrition labels or fail to appropriately understand them. According to the literature, thinking and cognitive styles can have significant effects on attention to nutrition labels. According to the author's knowledge, the effect of global/local processing on attention to nutrition labels has not been previously studied. Global/local processing encourages individuals to attend to the whole/specific parts of an object and can have a significant impact on people's visual attention. In this study, this effect was examined with an experimental design using the eye-tracking technique. The research hypothesis was that individuals with local processing would pay more attention to nutrition labels, including nutrition tables and traffic lights. An experiment was designed with two conditions: global and local information processing. Forty participants were randomly assigned to either global or local conditions, and their processing style was manipulated accordingly. Results supported the hypothesis for nutrition tables but not for traffic lights. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=nutrition" title="nutrition">nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=public%20health" title=" public health"> public health</a>, <a href="https://publications.waset.org/abstracts/search?q=SA%20Harvest" title=" SA Harvest"> SA Harvest</a>, <a href="https://publications.waset.org/abstracts/search?q=foodeye-tracking" title=" foodeye-tracking"> foodeye-tracking</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition%20labelling" title=" nutrition labelling"> nutrition labelling</a>, <a href="https://publications.waset.org/abstracts/search?q=global%2Flocal%20information%20processing" title=" global/local information processing"> global/local information processing</a>, <a href="https://publications.waset.org/abstracts/search?q=individual%20differencesmobile%20computing" title=" individual differencesmobile computing"> individual differencesmobile computing</a>, <a href="https://publications.waset.org/abstracts/search?q=cloud%20computing" title=" cloud computing"> cloud computing</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition%20label%20use" title=" nutrition label use"> nutrition label use</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition%20management" title=" nutrition management"> nutrition management</a>, <a href="https://publications.waset.org/abstracts/search?q=barcode%20scanning" title=" barcode scanning"> barcode scanning</a> </p> <a href="https://publications.waset.org/abstracts/188882/the-impact-of-artificial-intelligence-on-food-nutrition" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/188882.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">40</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7069</span> Development and Evaluation of a Nutraceutical Herbal Summer Drink</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Munish%20Garg">Munish Garg</a>, <a href="https://publications.waset.org/abstracts/search?q=Vinni%20Ahuja"> Vinni Ahuja</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the past few years, the high consumption of soft drinks has attracted negative attention world-wide due to its possible adverse effects, leading the health conscious people to find alternative nutraceutical or herbal health drinks. In the present study, a nutraceutical soft drink was developed utilizing some easily available and well known traditional herbs having nutritional potential. The key ingredients were selected as bael, amla, lemon juice, ashwagandha and poppy seeds based on their household routine use in the summer with proven refreshing, cooling and energetic feeling since ages. After several trials made, the final composition of nutraceutical summer soft drink was selected as most suitable combination based on the taste, physicochemical, microbial and organoleptic point of view. The physicochemical analysis of the prepared drink found to contain optimum level of titratable acidity, total soluble solids and pH which were in accordance of the commercial recommendations. There were no bacterial colonies found in the product therefore found within limits. During the nine point’s hedonic scale sensory evaluation, the drink was strongly liked for colour, taste, flavour and texture. The formulation was found to contain flavonoids (80mg/100ml), phenolics (103mg/100ml), vitamin C (250mg/100ml) and has antioxidant potential (75.52%) apart from providing several other essential vitamins, minerals and healthy components. The developed nutraceutical drink provides an economical and feasible option for the consumers with very good taste combined with potential health benefits. The present drink is potentially capable to replace the synthetic soft drinks available in the market. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=herbal%20drink" title="herbal drink">herbal drink</a>, <a href="https://publications.waset.org/abstracts/search?q=summer%20drink" title=" summer drink"> summer drink</a>, <a href="https://publications.waset.org/abstracts/search?q=nutraceuticals" title=" nutraceuticals"> nutraceuticals</a>, <a href="https://publications.waset.org/abstracts/search?q=soft%20drink" title=" soft drink"> soft drink</a> </p> <a href="https://publications.waset.org/abstracts/24284/development-and-evaluation-of-a-nutraceutical-herbal-summer-drink" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/24284.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">415</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7068</span> Different in Factors of the Distributor Selection for Food and Non-Food OTOP Entrepreneur in Thailand</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Phutthiwat%20Waiyawuththanapoom">Phutthiwat Waiyawuththanapoom</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study has only one objective which is to identify the different in factors of choosing the distributor for food and non-food OTOP entrepreneur in Thailand. In this research, the types of OTOP product will be divided into two groups which are food and non-food. The sample for the food type OTOP product was the processed fruit and vegetable from Nakorn Pathom province and the sample for the non-food type OTOP product was the court doll from Ang Thong province. The research was divided into 3 parts which were a study of the distribution pattern and how to choose the distributor of the food type OTOP product, a study of the distribution pattern and how to choose the distributor of the non-food type OTOP product and a comparison between 2 types of products to find the differentiation in the factor of choosing distributor. The data and information was collected by using the interview. The populations in the research were 5 producers of the processed fruit and vegetable from Nakorn Pathom province and 5 producers of the court doll from Ang Thong province. The significant factor in choosing the distributor of the food type OTOP product is the material handling efficiency and on-time delivery but for the non-food type OTOP product is focused on the channel of distribution and cost of the distributor. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=distributor" title="distributor">distributor</a>, <a href="https://publications.waset.org/abstracts/search?q=OTOP" title=" OTOP"> OTOP</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20and%20non-food" title=" food and non-food"> food and non-food</a>, <a href="https://publications.waset.org/abstracts/search?q=selection" title=" selection"> selection</a> </p> <a href="https://publications.waset.org/abstracts/12175/different-in-factors-of-the-distributor-selection-for-food-and-non-food-otop-entrepreneur-in-thailand" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/12175.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">355</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7067</span> Physico-Chemical Characteristics of Terminalia arjuna Encapsulated Dairy Drink </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sawale%20Pravin%20Digambar">Sawale Pravin Digambar</a>, <a href="https://publications.waset.org/abstracts/search?q=G.%20R.%20Patil"> G. R. Patil</a>, <a href="https://publications.waset.org/abstracts/search?q=Shaik%20Abdul%20Hussain"> Shaik Abdul Hussain</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Terminalia arjuna (TA), an important medicinal plant in Indian System of Medicine, is specifically recognized for its recuperative effect on heart ailments. Alcoholic extract of TA (both free and encapsulated) was incorporated into milk to obtain functional dairy beverages. The respective beverages were appropriately flavored and optimized using response surface methodology to improve the sensory appeal. The beverages were evaluated for their compositional, anti-oxidative and various other physico-chemical aspects. Addition of herb (0.3%) extract to flavoured dairy drink (Drink 1) resulted in significantly lowered (p>0.05) HMF content and increased antioxidant activity, total phenol content as compared with control (Control 1). Subsequently, a significant (p>0.05) increase in acidity and sedimentation was also observed. Encapsulated herb (1.8%) incorporated drink (Drink 2) had significantly (P>0.05) enhanced HMF value and decreased antioxidant activity, phenol content as compared to herb added vanilla chocolate dairy drink (Drink 1). It can be concluded that addition of encapsulated TA extract and non-encapsulated TA extract to chocolate dairy drink at 0.3% concentration altered the functional properties vanilla chocolate dairy drink which could be related to the interaction of herb components such as polyphenol with milk protein or maltodextrin/ gum Arabic matrix. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Terminalia%20arjuna" title="Terminalia arjuna">Terminalia arjuna</a>, <a href="https://publications.waset.org/abstracts/search?q=encapsulate" title=" encapsulate"> encapsulate</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title=" antioxidant activity"> antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20study" title=" physicochemical study "> physicochemical study </a> </p> <a href="https://publications.waset.org/abstracts/16987/physico-chemical-characteristics-of-terminalia-arjuna-encapsulated-dairy-drink" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16987.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">363</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7066</span> Design of a Dietetic Food: Case of Lebanese Kishk</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Henri%20El%20Zakhem">Henri El Zakhem</a>, <a href="https://publications.waset.org/abstracts/search?q=Dona%20Shalhoub"> Dona Shalhoub</a>, <a href="https://publications.waset.org/abstracts/search?q=Elias%20Atallah"> Elias Atallah</a>, <a href="https://publications.waset.org/abstracts/search?q=Jessica%20Koura"> Jessica Koura</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Due to the increase of demand on dietetic food and the need for more types of diet food, the production of dietetic food is increasing and improving. This demand on dietetic food has triggered us to study the market in which we found that Kishk (Lebanese dairy product) diet is not available. Production of a low fat product which is diet Kishk was our concern. A strategy was followed to choose the right idea that will satisfy the need of the market. The whole process was studied and explained thoroughly. The percentage of fat was found to be 32.52 % in regular Kishk and 3.84 % in the diet Kishk produced. The new product has the advantage to be high in protein, low in fat. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=design%20and%20industrialization" title="design and industrialization">design and industrialization</a>, <a href="https://publications.waset.org/abstracts/search?q=dietetic" title=" dietetic"> dietetic</a>, <a href="https://publications.waset.org/abstracts/search?q=diet%20Kishk" title=" diet Kishk"> diet Kishk</a>, <a href="https://publications.waset.org/abstracts/search?q=fat" title=" fat"> fat</a> </p> <a href="https://publications.waset.org/abstracts/58410/design-of-a-dietetic-food-case-of-lebanese-kishk" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/58410.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">373</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7065</span> Effects of Food Habits on Road Accidents Due to Micro-Sleepiness and Analysis of Attitudes to Develop a Food Product as a Preventive Measure </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rumesh%20Liyanage">Rumesh Liyanage</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20B.%20Nawaratne"> S. B. Nawaratne</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20K.%20D.%20S.%20Ranaweera"> K. K. D. S. Ranaweera</a>, <a href="https://publications.waset.org/abstracts/search?q=Indira%20Wickramasinghe"> Indira Wickramasinghe</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20G.%20S.%20C.%20Katukurunda"> K. G. S. C. Katukurunda</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Study it was attempted to identify an effect of food habits and publics’ attitudes on micro-sleepiness and preventive measures to develop a food product to combat. Statistical data pertaining to road accidents were collected from, Sri Lanka Police Traffic Division and a pre-tested questionnaire was used to collect data from 250 respondents. They were selected representing drivers (especially highway drivers), private and public sector workers (shift based) and cramming students (university and school). Questionnaires were directed to fill independently and personally and collected data were analyzed statistically. Results revealed that 76.84, 96.39 and 80.93% out of total respondents consumed rice for all three meals which lead to ingesting higher glycemic meals. Taking two hyper glycemic meals before 14.00h was identified as a cause of micro-sleepiness within these respondents. Peak level of road accidents were observed at 14.00 - 20.00h (38.2%)and intensity of micro-sleepiness falls at the same time period (37.36%) while 14.00 to 16.00h was the peak time, 16.00 to 18.00h was the least; again 18.00 to 20.00h it reappears slightly. Even though respondents of the survey expressed that peak hours of micro- sleepiness is 14.00-16.00h, according to police reports, peak hours fall in between 18.00-20.00h. Out of the interviewees, 69.27% strongly wanted to avoid micro-sleepiness and intend to spend LKR 10-20 on a commercial product to combat micro sleepiness. As age-old practices to suppress micro-sleepiness are time taken, modern day respondents (51.64%) like to have a quick solution through a drink. Therefore, food habits of morning and noon may cause for micro- sleepiness while dinner may cause for both, natural and micro-sleepiness due to the heavy glycemic load of food. According to the study micro-sleepiness, can be categorized into three zones such as low-risk zone (08.00-10.00h and 18.00-20.00h), manageable zone (10.00-12.00h), and high- risk zone (14.00-16.00h). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20habits" title="food habits">food habits</a>, <a href="https://publications.waset.org/abstracts/search?q=glycemic%20load" title=" glycemic load"> glycemic load</a>, <a href="https://publications.waset.org/abstracts/search?q=micro-sleepiness" title=" micro-sleepiness"> micro-sleepiness</a>, <a href="https://publications.waset.org/abstracts/search?q=road%20accidents" title=" road accidents"> road accidents</a> </p> <a href="https://publications.waset.org/abstracts/35454/effects-of-food-habits-on-road-accidents-due-to-micro-sleepiness-and-analysis-of-attitudes-to-develop-a-food-product-as-a-preventive-measure" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/35454.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">543</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7064</span> Advertising Incentives of National Brands against Private Labels: The Case of OTC Heartburn Drugs</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lu%20Liao">Lu Liao</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The worldwide expansion of private labels over the past two decades not only transformed the choice sets of consumers but also forced manufacturers of national brands to design new marketing strategies to maintain their market positions. This paper empirically analyzes the impact of private labels on advertising incentives of national brands. The paper first develops a consumer demand model that incorporates spillover effects of advertising and finds positive spillovers of national brands’ advertising on demand for private label products. With the demand estimates, the researcher simulates the equilibrium prices and advertising levels for leading national brands in a counterfactual where private labels are eliminated to quantify the changes in national brands’ advertising incentives in response to the rise of private labels. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=advertising" title="advertising">advertising</a>, <a href="https://publications.waset.org/abstracts/search?q=demand%20estimation" title=" demand estimation"> demand estimation</a>, <a href="https://publications.waset.org/abstracts/search?q=spillover%20effect" title=" spillover effect"> spillover effect</a>, <a href="https://publications.waset.org/abstracts/search?q=structural%20model" title=" structural model"> structural model</a> </p> <a href="https://publications.waset.org/abstracts/190554/advertising-incentives-of-national-brands-against-private-labels-the-case-of-otc-heartburn-drugs" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/190554.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">23</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7063</span> The Effect of Fast Food Globalisation on Students’ Food Choice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ijeoma%20Chinyere%20Ukonu">Ijeoma Chinyere Ukonu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This research seeks to investigate how the globalisation of fast food has affected students’ food choice. A mixed method approach was used in this research; basically involving quantitative and qualitative methods. The quantitative method uses a self-completion questionnaire to randomly sample one hundred and four students; while the qualitative method uses a semi structured interview technique to survey four students on their knowledge and choice to consume fast food. A cross tabulation of variables and the Kruskal Wallis nonparametric test were used to analyse the quantitative data; while the qualitative data was analysed through deduction of themes, and trends from the interview transcribe. The findings revealed that globalisation has amplified the evolution of fast food, popularising it among students. Its global presence has affected students’ food choice and preference. Price, convenience, taste, and peer influence are some of the major factors affecting students’ choice of fast food. Though, students are familiar with the health effect of fast food and the significance of using food information labels for healthy choice making, their preference of fast food is more than homemade food. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fast%20food" title="fast food">fast food</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20choice" title=" food choice"> food choice</a>, <a href="https://publications.waset.org/abstracts/search?q=globalisation" title=" globalisation"> globalisation</a>, <a href="https://publications.waset.org/abstracts/search?q=students" title=" students"> students</a> </p> <a href="https://publications.waset.org/abstracts/47399/the-effect-of-fast-food-globalisation-on-students-food-choice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/47399.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">291</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7062</span> A Study of Thai Tourists' Image towards Local Food in Phetchaburi, Thailand in Order to Promote Food Tourism</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Pimrawee%20Rocharungsat">Pimrawee Rocharungsat</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The study of Phetchaburi Local Food Image in order to Support Tourism aimed 1) to overview Phetchaburi tourism images; and 2) to clarify Phetchaburi local food image. Both quantitative and qualitative analysis were used in this study. Questionnaires were delivered to sample group of 1,489 tourists from 8 districts of Phetchaburi. Results were found that Phetchaburi local food image could be as tool for tourism promotion. Strong place images were within Phetchaburi center city (35%) and in the markets (34.50%). As for satisfaction of local food comparing in descending order of excellent level mean score were its eminence, identity, quality, taste, creativity, and sanitation. Results of prominent images of well-known local food of Phetchaburi were Thai custard dessert, other desserts, palm and sugar palm drink and rice in ice water. The results can be applied as promotional tools for future food tourism in Phetchaburi. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20tourism" title="food tourism">food tourism</a>, <a href="https://publications.waset.org/abstracts/search?q=image" title=" image"> image</a>, <a href="https://publications.waset.org/abstracts/search?q=tourist" title=" tourist"> tourist</a>, <a href="https://publications.waset.org/abstracts/search?q=Phetchaburi%20province" title=" Phetchaburi province"> Phetchaburi province</a> </p> <a href="https://publications.waset.org/abstracts/85962/a-study-of-thai-tourists-image-towards-local-food-in-phetchaburi-thailand-in-order-to-promote-food-tourism" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/85962.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">209</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7061</span> Bee Products Development and Innovation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hasan%20Vural">Hasan Vural</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, innovation subject is explained firstly. Later the basic concepts of innovation and new food products development in marketing of bee products are investigated. Examples of the application of research results will be presented. Subject will be discussed benefiting from scientific studies based on literature review. Innovation is widely recognised as important to commercial success in the food industry, as both a major source of competitive advantage and the creation of a company’s future. However, the new product development process is described as being fraught with failures, with only approximately 10% of new products remaining on the market within a year of commercialisation. In addition, for every new food product that does reach commercialisation, there are likely to be many concepts that are rejected during the new food product development process. No roadmap exactly describes a route to a goal: exhortations to follow ‘10 Steps to a successful Product’ or use ‘Smith’s Method to Do Successful Products’ are, therefore, all approximations. Roadmaps do not describe the actual journey, only the general direction. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=innovation" title="innovation">innovation</a>, <a href="https://publications.waset.org/abstracts/search?q=agrofood%20product%20development" title=" agrofood product development"> agrofood product development</a>, <a href="https://publications.waset.org/abstracts/search?q=beekeeping%20products" title=" beekeeping products"> beekeeping products</a>, <a href="https://publications.waset.org/abstracts/search?q=honey%20marketing" title=" honey marketing"> honey marketing</a> </p> <a href="https://publications.waset.org/abstracts/49117/bee-products-development-and-innovation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/49117.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">411</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7060</span> Development of Pasta Production by Using of Hard and Soft Domestic Sorts of Wheat</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.N.%20Zhilkaidarov">A.N. Zhilkaidarov</a>, <a href="https://publications.waset.org/abstracts/search?q=G.K.%20Iskakova"> G.K. Iskakova</a>, <a href="https://publications.waset.org/abstracts/search?q=V.Y.%20Chernyh"> V.Y. Chernyh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> High-qualified and not-expensive products of daily usage have a big demand on food products’ market. Moreover, it is about independent and irreplaceable product as pasta. Pasta is a product, which represents itself the conserved dough from wheat flour made through special milling process. A wide assortment of the product and its pleasant taste properties allow to use pasta products in very different combinations with other food products. Pasta industry of Kazakhstan has large perspectives of development. There are many premises for it, which includes first an importance of pasta as a social product. Due to for its nutritional and energetically value pasta is the part of must have food. Besides that, the pasta production in Kazakhstan has traditional bases, and nowadays the market of this product develops rapidly as in quantity as well as in quality aspects. Moreover, one of the advantages of this branch is an economical aspect – pasta is the product of secondary processing, and therefore price for sailing is much higher as its own costs. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=pasta" title="pasta">pasta</a>, <a href="https://publications.waset.org/abstracts/search?q=new%20wheat%20sorts" title=" new wheat sorts"> new wheat sorts</a>, <a href="https://publications.waset.org/abstracts/search?q=domesic%20sorts%20of%20wheat" title=" domesic sorts of wheat"> domesic sorts of wheat</a>, <a href="https://publications.waset.org/abstracts/search?q=macaronic%20flour" title=" macaronic flour"> macaronic flour</a> </p> <a href="https://publications.waset.org/abstracts/34598/development-of-pasta-production-by-using-of-hard-and-soft-domestic-sorts-of-wheat" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/34598.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">526</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7059</span> Deep learning with Noisy Labels : Learning True Labels as Discrete Latent Variable</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Azeddine%20El-Hassouny">Azeddine El-Hassouny</a>, <a href="https://publications.waset.org/abstracts/search?q=Chandrashekhar%20Meshram"> Chandrashekhar Meshram</a>, <a href="https://publications.waset.org/abstracts/search?q=Geraldin%20Nanfack"> Geraldin Nanfack</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In recent years, learning from data with noisy labels (Label Noise) has been a major concern in supervised learning. This problem has become even more worrying in Deep Learning, where the generalization capabilities have been questioned lately. Indeed, deep learning requires a large amount of data that is generally collected by search engines, which frequently return data with unreliable labels. In this paper, we investigate the Label Noise in Deep Learning using variational inference. Our contributions are : (1) exploiting Label Noise concept where the true labels are learnt using reparameterization variational inference, while observed labels are learnt discriminatively. (2) the noise transition matrix is learnt during the training without any particular process, neither heuristic nor preliminary phases. The theoretical results shows how true label distribution can be learned by variational inference in any discriminate neural network, and the effectiveness of our approach is proved in several target datasets, such as MNIST and CIFAR32. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=label%20noise" title="label noise">label noise</a>, <a href="https://publications.waset.org/abstracts/search?q=deep%20learning" title=" deep learning"> deep learning</a>, <a href="https://publications.waset.org/abstracts/search?q=discrete%20latent%20variable" title=" discrete latent variable"> discrete latent variable</a>, <a href="https://publications.waset.org/abstracts/search?q=variational%20inference" title=" variational inference"> variational inference</a>, <a href="https://publications.waset.org/abstracts/search?q=MNIST" title=" MNIST"> MNIST</a>, <a href="https://publications.waset.org/abstracts/search?q=CIFAR32" title=" CIFAR32"> CIFAR32</a> </p> <a href="https://publications.waset.org/abstracts/142809/deep-learning-with-noisy-labels-learning-true-labels-as-discrete-latent-variable" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/142809.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">128</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7058</span> Consumer’ Knowledge, Attitude and Behavior on Food Safety Issues Related to Pesticide Residues in Cabbage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Dekie%20Rawung">Dekie Rawung</a>, <a href="https://publications.waset.org/abstracts/search?q=Abdul%20L.%20Abadi"> Abdul L. Abadi</a>, <a href="https://publications.waset.org/abstracts/search?q=Toto%20Himawan"> Toto Himawan</a>, <a href="https://publications.waset.org/abstracts/search?q=Siegfried%20Berhimpon"> Siegfried Berhimpon</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A case study on consumer' knowledge, attitude, and behavior on food safety issue related to pesticide residues in cabbage was conducted in the area of Manado and Tomohon city, North Sulawesi. A sample of 150 consumers were selected randomly on location (open market and supermarket) while they were purchasing vegetables. The data on consumers’ perception, knowledge, attitude and behavior on food safety issue regarding pesticide residues were collected using a 5-point, two-section Likert-Scale questionnaire, and the relationship of knowledge, attitude, and behavior on food safety issues were analyzed using Structural Equation Modeling (SEM). It was found that, among many food safety issues, the illegal, non-food chemical preservatives were considered the most important one (by more than 35% respondents), followed by high cholesterol content and textile coloring chemical (> 27% respondents). The pesticide residues issue was only in the 4th place. The same results were seen on the issue of quality factors that determine the product selection during purchasing. The pesticide-free and organic products labels were considered much less important quality factors as compared with freshness and nutrition value which were considered the most and the second most important quality factors (almost 65% of respondents). SEM analysis showed that only knowledge and attitude on food safety that had the significant relation (coefficient value of 0.38), whereas those with behaviors were not significant. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cabbage" title="cabbage">cabbage</a>, <a href="https://publications.waset.org/abstracts/search?q=consumer" title=" consumer"> consumer</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20safety" title=" food safety"> food safety</a>, <a href="https://publications.waset.org/abstracts/search?q=pesticide%20residues" title=" pesticide residues"> pesticide residues</a> </p> <a href="https://publications.waset.org/abstracts/35823/consumer-knowledge-attitude-and-behavior-on-food-safety-issues-related-to-pesticide-residues-in-cabbage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/35823.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">421</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7057</span> Model of Learning Center on OTOP Production Process Based on Sufficiency Economic Philosophy</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chutikarn%20Sriviboon">Chutikarn Sriviboon</a>, <a href="https://publications.waset.org/abstracts/search?q=Witthaya%20Mekhum"> Witthaya Mekhum</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The purposes of this research were to analyze and evaluate successful factors in OTOP production process for the developing of learning center on OTOP production process based on Sufficiency Economic Philosophy for sustainable life quality. The research has been designed as a qualitative study to gather information from 30 OTOP producers in Bangkontee District, Samudsongkram Province. They were all interviewed on 3 main parts. Part 1 was about the production process including 1) production 2) product development 3) the community strength 4) marketing possibility and 5) product quality. Part 2 evaluated appropriate successful factors including 1) the analysis of the successful factors 2) evaluate the strategy based on Sufficiency Economic Philosophy and 3) the model of learning center on OTOP production process based on Sufficiency Economic Philosophy for sustainable life quality. The results showed that the production did not affect the environment with potential in continuing standard quality production. They used the raw materials in the country. On the aspect of product and community strength in the past 1 year, it was found that there was no appropriate packaging showing product identity according to global market standard. They needed the training on packaging especially for food and drink products. On the aspect of product quality and product specification, it was found that the products were certified by the local OTOP standard. There should be a responsible organization to help the uncertified producers pass the standard. However, there was a problem on food contamination which was hazardous to the consumers. The producers should cooperate with the government sector or educational institutes involving with food processing to reach FDA standard. The results from small group discussion showed that the community expected high education and better standard living. Some problems reported by the community included informal debt and drugs in the community. There were 8 steps in developing the model of learning center on OTOP production process based on Sufficiency Economic Philosophy for sustainable life quality. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=production%20process" title="production process">production process</a>, <a href="https://publications.waset.org/abstracts/search?q=OTOP" title=" OTOP"> OTOP</a>, <a href="https://publications.waset.org/abstracts/search?q=sufficiency%20economic%20philosophy" title=" sufficiency economic philosophy"> sufficiency economic philosophy</a>, <a href="https://publications.waset.org/abstracts/search?q=learning%20center" title=" learning center"> learning center</a> </p> <a href="https://publications.waset.org/abstracts/11820/model-of-learning-center-on-otop-production-process-based-on-sufficiency-economic-philosophy" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11820.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">376</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7056</span> To Examine Perceptions and Associations of Shock Food Labelling and to Assess the Impact on Consumer Behaviour: A Quasi-Experimental Approach</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Amy%20Heaps">Amy Heaps</a>, <a href="https://publications.waset.org/abstracts/search?q=Amy%20Burns"> Amy Burns</a>, <a href="https://publications.waset.org/abstracts/search?q=Una%20McMahon-Beattie"> Una McMahon-Beattie</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Shock and fear tactics have been used to encourage consumer behaviour change within the UK regarding lifestyle choices such as smoking and alcohol abuse, yet such measures have not been applied to food labels to encourage healthier purchasing decisions. Obesity levels are continuing to rise within the UK, despite efforts made by government and charitable bodies to encourage consumer behavioural changes, which will have a positive influence on their fat, salt, and sugar intake. We know that taking extreme measures to shock consumers into behavioural changes has worked previously; for example, the anti-smoking television adverts and new standardised cigarette and tobacco packaging have reduced the numbers of the UK adult population who smoke or encouraged those who are currently trying to quit. The USA has also introduced new front-of-pack labelling, which is clear, easy to read, and includes concise health warnings on products high in fat, salt, or sugar. This model has been successful, with consumers reducing purchases of products with these warning labels present. Therefore, investigating if shock labels would have an impact on UK consumer behaviour and purchasing decisions would help to fill the gap within this research field. This study aims to develop an understanding of consumer’s initial responses to shock advertising with an interest in the perceived impact of long-term effect shock advertising on consumer food purchasing decisions, behaviour, and attitudes and will achieve this through a mixed methodological approach taken with a sample size of 25 participants ages ranging from 22 and 60. Within this research, shock mock labels were developed, including a graphic image, health warning, and get-help information. These labels were made for products (available within the UK) with large market shares which were high in either fat, salt, or sugar. The use of online focus groups and mouse-tracking experiments results helped to develop an understanding of consumer’s initial responses to shock advertising with interest in the perceived impact of long-term effect shock advertising on consumer food purchasing decisions, behaviour, and attitudes. Preliminary results have shown that consumers believe that the use of graphic images, combined with a health warning, would encourage consumer behaviour change and influence their purchasing decisions regarding those products which are high in fat, salt and sugar. Preliminary main findings show that graphic mock shock labels may have an impact on consumer behaviour and purchasing decisions, which will, in turn, encourage healthier lifestyles. Focus group results show that 72% of participants indicated that these shock labels would have an impact on their purchasing decisions. During the mouse tracking trials, this increased to 80% of participants, showing that more exposure to shock labels may have a bigger impact on potential consumer behaviour and purchasing decision change. In conclusion, preliminary results indicate that graphic shock labels will impact consumer purchasing decisions. Findings allow for a deeper understanding of initial emotional responses to these graphic labels. However, more research is needed to test the longevity of these labels on consumer purchasing decisions, but this research exercise is demonstrably the foundation for future detailed work. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=consumer%20behavior" title="consumer behavior">consumer behavior</a>, <a href="https://publications.waset.org/abstracts/search?q=decision%20making" title=" decision making"> decision making</a>, <a href="https://publications.waset.org/abstracts/search?q=labelling%20legislation" title=" labelling legislation"> labelling legislation</a>, <a href="https://publications.waset.org/abstracts/search?q=purchasing%20decisions" title=" purchasing decisions"> purchasing decisions</a>, <a href="https://publications.waset.org/abstracts/search?q=shock%20advertising" title=" shock advertising"> shock advertising</a>, <a href="https://publications.waset.org/abstracts/search?q=shock%20labelling" title=" shock labelling"> shock labelling</a> </p> <a href="https://publications.waset.org/abstracts/144989/to-examine-perceptions-and-associations-of-shock-food-labelling-and-to-assess-the-impact-on-consumer-behaviour-a-quasi-experimental-approach" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/144989.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">67</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7055</span> The Model of Learning Centre on OTOP Production Process Based on Sufficiency Economic Philosophy for Sustainable Life Quality</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Napasri%20Suwanajote">Napasri Suwanajote</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The purposes of this research were to analyse and evaluate successful factors in OTOP production process for the developing of learning centre on OTOP production process based on Sufficiency Economic Philosophy for sustainable life quality. The research has been designed as a qualitative study to gather information from 30 OTOP producers in Bangkontee District, Samudsongkram Province. They were all interviewed on 3 main parts. Part 1 was about the production process including 1) production 2) product development 3) the community strength 4) marketing possibility and 5) product quality. Part 2 evaluated appropriate successful factors including 1) the analysis of the successful factors 2) evaluate the strategy based on Sufficiency Economic Philosophy and 3) the model of learning centre on OTOP production process based on Sufficiency Economic Philosophy for sustainable life quality. The results showed that the production did not affect the environment with potential in continuing standard quality production. They used the raw materials in the country. On the aspect of product and community strength in the past 1 year, it was found that there was no appropriate packaging showing product identity according to global market standard. They needed the training on packaging especially for food and drink products. On the aspect of product quality and product specification, it was found that the products were certified by the local OTOP standard. There should be a responsible organization to help the uncertified producers pass the standard. However, there was a problem on food contamination which was hazardous to the consumers. The producers should cooperate with the government sector or educational institutes involving with food processing to reach FDA standard. The results from small group discussion showed that the community expected high education and better standard living. Some problems reported by the community included informal debt and drugs in the community. There were 8 steps in developing the model of learning centre on OTOP production process based on Sufficiency Economic Philosophy for sustainable life quality. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=production%20process" title="production process">production process</a>, <a href="https://publications.waset.org/abstracts/search?q=OTOP" title=" OTOP"> OTOP</a>, <a href="https://publications.waset.org/abstracts/search?q=sufficiency%20economic%20philosophy" title=" sufficiency economic philosophy"> sufficiency economic philosophy</a>, <a href="https://publications.waset.org/abstracts/search?q=marketing%20management" title=" marketing management"> marketing management</a> </p> <a href="https://publications.waset.org/abstracts/5495/the-model-of-learning-centre-on-otop-production-process-based-on-sufficiency-economic-philosophy-for-sustainable-life-quality" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/5495.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">234</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7054</span> Use and Health Effects of Caffeinated Beverages in Omani Students</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nasiruddin%20Khan">Nasiruddin Khan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The increased use of caffeinated beverages and energy drink is posing threat to all ages and gender especially, younger adults. There is a lack of scientific evidence in Oman regarding caffeine and energy drink consumption. Our study aims to demonstrate the prevalence, pattern, knowledge and awareness, and side effects of caffeine intake among university students. This cross-sectional study including (N=365) apparently healthy male and female Omani university students aged 18-30 years, was carried out from February 2018-June 2018. A self-administered questionnaire with various sections was used to obtain information. The prevalence of caffeinated beverage consumption was commonly high among participants (97%). The males preferred Nescafe, coffee (both p < 0.001), espresso (p < 0.022), and soda (p < 0.008) while females consumed more tea (p < 0.029). The awareness about negative health impact of caffeine intake was significantly higher in females rather than males (p < 0.002). The overall prevalence of energy drink consumption was 42.1% (n=149), and higher in males (75%, p < 0.001). More males consumed 3-5 and > 5 cans/day while females used 1-2 cans/day. The starting age of energy drink use was higher in females (16-20 years (51.1%)) as compared to males (11-15 years (33.3%)). Females were more aware of caffeine as energy drink ingredient (p < 0.036) than males. The major source of information about enery drink was family and friends (58.3%). Red Bull was the commonly used brand (55.5%) among participants. Common reasons for high energy drink consumption were energy boost (68.4 %), taste (62.9%), reduce fatigue (52.1%), and better performance (47.3%). Females reported breathing problem, and abnormal heart beat (p < 0.004, 0.054, respectively), while more males reported irritability than females (p < 0.052). The prevalence of caffeinated beverage and energy drink consumption is high among participants. The awareness, and knowledge among university student is not satisfactory and needs immediate action to avoid excess use of such consumption. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=energy%20drink" title="energy drink">energy drink</a>, <a href="https://publications.waset.org/abstracts/search?q=caffeinated%20beverages" title=" caffeinated beverages"> caffeinated beverages</a>, <a href="https://publications.waset.org/abstracts/search?q=awareness" title=" awareness"> awareness</a>, <a href="https://publications.waset.org/abstracts/search?q=Oman" title=" Oman"> Oman</a> </p> <a href="https://publications.waset.org/abstracts/104348/use-and-health-effects-of-caffeinated-beverages-in-omani-students" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/104348.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">128</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7053</span> Language Choice and Language Maintenance of Northeastern Thai Staff in Suan Sunandha Rajabhat University </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Napasri%20Suwanajote">Napasri Suwanajote</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The purposes of this research were to analyze and evaluate successful factors in OTOP production process for the developing of learning center on OTOP production process based on Sufficiency Economic Philosophy for sustainable life quality. The research has been designed as a qualitative study to gather information from 30 OTOP producers in Bangkontee District, Samudsongkram Province. They were all interviewed on 3 main parts. Part 1 was about the production process including 1) production, 2) product development, 3) the community strength, 4) marketing possibility, and 5) product quality. Part 2 evaluated appropriate successful factors including 1) the analysis of the successful factors, 2) evaluate the strategy based on Sufficiency Economic Philosophy, and 3) the model of learning center on OTOP production process based on Sufficiency Economic Philosophy for sustainable life quality. The results showed that the production did not affect the environment with potential in continuing standard quality production. They used the raw materials in the country. On the aspect of product and community strength in the past 1 year, it was found that there was no appropriate packaging showing product identity according to global market standard. They needed the training on packaging especially for food and drink products. On the aspect of product quality and product specification, it was found that the products were certified by the local OTOP standard. There should be a responsible organization to help the uncertified producers pass the standard. However, there was a problem on food contamination which was hazardous to the consumers. The producers should cooperate with the government sector or educational institutes involving with food processing to reach FDA standard. The results from small group discussion showed that the community expected high education and better standard living. Some problems reported by the community included informal debt and drugs in the community. There were 8 steps in developing the model of learning center on OTOP production process based on Sufficiency Economic Philosophy for sustainable life quality. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=production%20process" title="production process">production process</a>, <a href="https://publications.waset.org/abstracts/search?q=OTOP" title=" OTOP"> OTOP</a>, <a href="https://publications.waset.org/abstracts/search?q=sufficiency%20economic%20philosophy" title=" sufficiency economic philosophy"> sufficiency economic philosophy</a>, <a href="https://publications.waset.org/abstracts/search?q=language%20choice" title=" language choice"> language choice</a> </p> <a href="https://publications.waset.org/abstracts/8730/language-choice-and-language-maintenance-of-northeastern-thai-staff-in-suan-sunandha-rajabhat-university" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/8730.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">237</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7052</span> Association of Dietary Intake with the Nutrition Knowledge, Food Label Use, and Food Preferences of Adults in San Jose del Monte City, Bulacan, Philippines</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Barby%20Jennette%20A.%20Florano">Barby Jennette A. Florano</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Dietary intake has been associated with the health and wellbeing of adults, and lifestyle related diseases. The aim of this study was to investigate whether nutrition knowledge, food label use, and food preference are associated with the dietary intake in a sample of San Jose Del Monte City, Bulacan (SJDM) adults. A sample of 148 adults, with a mean age of 20 years, completed a validated questionnaire related to their demographic, dietary intake, nutrition knowledge, food label use and food preference. Data were analyzed using Pearson correlation and there was no association between dietary intake and nutrition knowledge. However, there were positive relationships between dietary intake and food label use (r=0.1276, p<0.10), and dietary intake and food preference (r=0.1070, p<0.10). SJDM adults who use food label and have extensive food preference had better diet quality. This finding magnifies the role of nutrition education as a potential tool in health campaigns to promote healthy eating patterns and reading food labels among students and adults. Results of this study can give information for the design of future nutrition education intervention studies to assess the efficacy of nutrition knowledge and food label use among a similar sample population. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dietary%20intake" title="dietary intake">dietary intake</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition%20knowledge" title=" nutrition knowledge"> nutrition knowledge</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20preference" title=" food preference"> food preference</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20label%20use" title=" food label use"> food label use</a> </p> <a href="https://publications.waset.org/abstracts/175413/association-of-dietary-intake-with-the-nutrition-knowledge-food-label-use-and-food-preferences-of-adults-in-san-jose-del-monte-city-bulacan-philippines" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/175413.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">91</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7051</span> Advances in Food Processing Using Extrusion Technology</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Javeed%20Akhtar">Javeed Akhtar</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20K.%20Pandey"> R. K. Pandey</a>, <a href="https://publications.waset.org/abstracts/search?q=Z.%20R.%20Azaz%20Ahmad%20Azad"> Z. R. Azaz Ahmad Azad</a> </p> <p class="card-text"><strong>Abstract:</strong></p> For the purpose of making different uses of food material for the development of extruded foods are produced using single and twin extruders. Extrusion cooking is a useful and economical tool for processing of novel food. This high temperature, short time processing technology causes chemical and physical changes that alter the nutritional and physical quality of the product. Extrusion processing of food ingredients characteristically depends on associating process conditions that influence the product qualities. The process parameters are optimized for extrusion of food material in order to obtain the maximum nutritive value by inactivating the anti-nutritional factors. The processing conditions such as moisture content, temperature and time are controlled to avoid over heating or under heating which otherwise would result in a product of lower nutritional quality. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=extrusion%20processing" title="extrusion processing">extrusion processing</a>, <a href="https://publications.waset.org/abstracts/search?q=single%20and%20twin%20extruder" title=" single and twin extruder"> single and twin extruder</a>, <a href="https://publications.waset.org/abstracts/search?q=operating%20condition%20of%20extruders%20and%20extruded%20novel%20foods" title=" operating condition of extruders and extruded novel foods"> operating condition of extruders and extruded novel foods</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20and%20agricultural%20engineering" title=" food and agricultural engineering"> food and agricultural engineering</a> </p> <a href="https://publications.waset.org/abstracts/21673/advances-in-food-processing-using-extrusion-technology" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21673.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">382</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=food%20and%20drink%20product%20labels&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=food%20and%20drink%20product%20labels&page=3">3</a></li> <li class="page-item"><a class="page-link" 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