scholarly journals Application of Augmented Reality in the Sensory Evaluation of Yogurts

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 147
Author(s):  
Yanyu Dong ◽  
Chetan Sharma ◽  
Annu Mehta ◽  
Damir D. Torrico
Keyword(s):  
Augmented Reality ◽  
Sensory Evaluation ◽  
Interaction Effect ◽  
Food Industry ◽  
Emotional Responses ◽  
Purchase Intent ◽  
Critical Factors ◽  
Sensory Responses ◽  
Set Up ◽  
Penalty Analysis

Augmented reality (AR) applications in the food industry are considered innovative to enrich the interactions among consumers, food products, and context. The study aimed to investigate the effects of AR environments on the sensory responses of consumers towards different yogurts. AR HoloLens headsets were used to set up two AR environments: (1) AR coconut view (ARC) and (2) AR dairy view (ARD). Hedonic ratings, just-about-right (JAR), check-all-that-apply (CATA) attribute terms, emotional responses, purchase intent, and consumer purchasing behaviors of three types of yogurts (dairy-free coconut, dairy, and mixed) were measured under ARC, ARD, and sensory booths (SB). The results showed that the liking scores of dairy and mixed yogurts were generally higher than the coconut yogurt regardless of the environment. The interaction effect of yogurts and environments was statistically significant in terms of appearance, taste/flavor, sweetness, mouthfeel, aftertaste, and overall liking. JAR and penalty analysis revealed that consumers penalized the coconut yogurt for being “too much” in sourness, “too little” in sweetness, and “too thin” in mouthfeel. For the CATA analysis, attribute terms positively associated with overall liking (such as “sweet”, “smooth”, and “creamy”) were selected for dairy and mixed yogurts, whereas the attribute terms negatively associated with overall liking (such as “firm”, “heavy”, and “astringent”) were only selected for coconut yogurts. Regarding yogurt-consumption behaviors, the purchase intent of dairy and mixed yogurts was higher than that of the coconut yogurt, and taste and health were considered to be the most critical factors for yogurt consumption.

Introduction of augmented reality in ultrasound training – The set up for the UppStudy (Ultrasound aPP Study)

2016 ◽  
Vol 37 (S 01) ◽  
Author(s):  
K Lato ◽  
N Degregorio ◽  
C Lato ◽  
F Schochter ◽  
U Simon ◽  
...  
Keyword(s):  
Augmented Reality ◽  
Set Up

scholarly journals Exploring the Acceptance of Entomophagy: A Survey of Italian Consumers

Insects ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 123
Author(s):  
Roberta Moruzzo ◽  
Simone Mancini ◽  
Fabio Boncinelli ◽  
Francesco Riccioli
Keyword(s):  
Health Risk ◽  
Physical Health ◽  
Food Industry ◽  
Consumer Preferences ◽  
Food Product ◽  
Food Sources ◽  
Food Neophobia ◽  
Significant Interest ◽  
Set Up ◽  
Specific Scale

Insect-based food is not common in Europe, because most people do not consider insects to be edible, but rather a threat and a health risk. Fear and refusal to eat a new food product introduced into a culture is called food neophobia, which results in a hesitation to trying and experimenting with new foods. Although there is significant interest in this novel sector, there is a lack of research on the link between rejection, the level of food neophobia, and consumer behavior related to the introduction of insects into the diet. In this study, through 420 questionnaires, a specific experimental scale of insects was introduced which, together with a neophobia scale, analyzed the probability and the intention of respondents to consume insects. Another issue tested has been their intention to eat food containing insects. We observed that the analyses of the two scales produced different results, confirming the need for a specific scale to measure “insect phobia”. This is important, since knowledge about consumer preferences for and barriers to using insects as human food sources is limited but necessary in order to set up commercialization strategies. The development of insect-based food offers physical health benefits and also improves the sustainability of the food industry.

scholarly journals Measuring context-dependent memory in rodents: a systematic review and meta-analysis of important variables in the object-in-context task.

2021 ◽  
Author(s):  
Milou Sep ◽  
Marijn Vellinga ◽  
R. Angela Sarabdjitsingh ◽  
Marian Joëls
Keyword(s):  
Systematic Review ◽  
Meta Analysis ◽  
Animal Experiments ◽  
Data Driven ◽  
Evidence Based ◽  
Critical Factors ◽  
Context Dependent ◽  
Set Up ◽  
Rats And Mice ◽  
Learning Trials

Environmental information plays an important role in remembering events. Information about stable aspects of the environment (here referred to as ‘context’) and the event are combined by the hippocampal system and stored as context-dependent memory. In rodents (such as rats and mice), context-dependent memory is often investigated with the object-in-context task. However, the implementation and interpretation of this task varies considerably across studies. This variation hampers the comparison between studies and - for those who design a new experiment or carry out pilot experiments – the estimation of whether observed behavior is within the expected range. Also, it is currently unclear which of the variables critically influence the outcome of the task. To address these issues, we carried out a preregistered systematic review (PROSPERO CRD42020191340) and provide an up-to-date overview of the animal-, task-, and protocol-related variations in the object-in-context task for rodents. Using a data-driven explorative meta-analysis we next identified critical factors influencing the outcome of this task, such as sex, testbox size and the delay between the learning trials. Based on these observations we provide recommendations to create more consensus in the set-up, procedure and interpretation of the object-in-context task for rodents. This could contribute to a more robust and evidence-based design in future animal experiments.

Bridging Children’s Reading with an Augmented Reality Story Library

Libri ◽  
2018 ◽  
Vol 68 (3) ◽  
pp. 219-229 ◽  
Author(s):  
Lih-Juan ChanLin
Keyword(s):  
Augmented Reality ◽  
Digital Information ◽  
Reading Processes ◽  
Story Content ◽  
Augmented Reality Technology ◽  
Mobile Ar ◽  
Set Up ◽  
Children's Stories ◽  
Children's Reading ◽  
Children’S Reading

Abstract In educational settings, physical objects or artwork are commonly used to convey meanings. These designs can be enhanced in ways which provide dynamic information overlay and context for children’s stories, such as how augmented reality technology (AR) uses created overlay digital information on the realistic object for enhancing interactions in learning and reading. The recent advancements in mobile AR have attracted a great deal of attention in the area of children’s learning and reading. In this context, a mobile AR story library (containing 228 picture books created by young artists from secondary schools) was developed for children’s reading. An AR platform (Hp Reveal) was used with Drupal for the management of story video clips, with children invited to immerse themselves in the artwork and stories in the library. Specific research questions were raised in this study: (1) how did teachers and the library implement the AR stories for children’s reading and (2) how did children react to AR reading? Observations and questionnaires were used to gather research data, while themes for scaffolding children’s reading in the mobile AR reading environment are summarized. It was observed that adults learned to use the AR mobile application and set up physical reading spaces (the library and classrooms) for children. When children were reading with AR, adults provided guidance and support for scaffolding children’s reading processes. The children were positive about the use of tablet with AR for reading stories and enjoyed reading the story content triggered by the AR technology.

The blockchain as a sustainable business model innovation

2020 ◽  
Vol 58 (8) ◽  
pp. 1621-1642 ◽  
Author(s):  
Riccardo Tiscini ◽  
Silvia Testarmata ◽  
Mirella Ciaburri ◽  
Emanuele Ferrari
Keyword(s):  
Food Industry ◽  
Business Models ◽  
Research Question ◽  
Academic Research ◽  
Structured Interview ◽  
Annual Reports ◽  
Sustainable Business ◽  
Content Type ◽  
Corporate Website ◽  
Set Up

PurposeThe purpose of this paper is to strive to close the current research gap pertaining to potential implications of the blockchain (BC) for sustainable business models (SBMs) in the agri-food industry.Design/methodology/approachTo answer the research question, the authors utilised the Value Triangle framework by Biloslavo et al. (2018) in order to explore the potential innovation of BC for SBMs in the agri-food industry. Then, the authors apply it to an in-depth exploratory case study of the Placido Volpone winery. The authors draw data from strategic plans, annual reports, corporate website and a semi-structured interview with the winery's founder.FindingsThe authors show how BC technology could be a source of SBM innovation in the agri-food industry.Research limitations/implicationsBC technology has the potential to significantly change SBMs. Given the huge set-up investments by the industry, academic research investigating potential implications and supporting companies in their application of BC is needed. This paper explores how the implications of BC as source of innovation on SBMs can be investigated.Practical implicationsThe research results of this study can be used by company leaders and managers to support the development of SBMs through the introduction of BC technology in their business activities.Originality/valueThe paper is novel because it investigates the relationship between SBM innovation and BC providing theoretical justification to SBM technological innovation in an agri-food setting. Additionally, the paper provides an empirical application of the framework by Biloslavo et al. (2018) for understanding the development of SBM through BC in the agri-food industry.

Co-operatives in chains: institutional restructuring in the Dutch fruit and vegetable industry

2003 ◽  
Vol 3 (2) ◽  
pp. 95-107 ◽  
Author(s):  
Jos Bijman ◽  
en George Hendrikse
Keyword(s):  
Asymmetric Information ◽  
The Netherlands ◽  
Transaction Costs ◽  
Food Industry ◽  
Fruits And Vegetables ◽  
Fresh Produce ◽  
Fruit And Vegetable ◽  
Market Conditions ◽  
Set Up ◽  
Related Transaction

Co-operatives play a major role in the agricultural and food industry. Co-operatives, by their very nature, are producer-oriented firms. As market conditions for food products have changed in recent decades, the question has been raised of whether co-operatives are still efficient organisations for carrying out transactions with agrifood products? This article addresses this question for the fresh produce industry in the Netherlands. Traditionally, fruits and vegetables were sold through auctions organised by grower-owned co-operatives. In the 1990s several auction co-operatives merged, transformed into marketing co-operatives, and vertically integrated into wholesale. In addition, growers set up many new bargaining associations and marketing co-operatives. These new co-operatives have started crop and variety-specific marketing programmes. For reasons of asymmetric information and investment-related transaction costs several of the new co-operative firms have also included the wholesale function.

Effect of Raisin Juice Addition on Bread Produced from Different Wheat Cultivars

2009 ◽  
Vol 15 (4) ◽  
pp. 325-336 ◽  
Author(s):  
D. Sabanis ◽  
C. Soukoulis ◽  
C. Tzia
Keyword(s):  
Durum Wheat ◽  
Wheat Flour ◽  
Food Industry ◽  
Textural Properties ◽  
Loaf Volume ◽  
Wheat Cultivars ◽  
Natural Colorant ◽  
Sensory Responses ◽  
Dough Rheological Properties ◽  
The Relationship

Concentrated and two types of dried raisin juice were added to bread and durum wheat flour dough at 50% level of sucrose substitution to prepare different bread samples. Baking (specific volume, color, crumb moisture, sensory evaluation), textural properties, and dough rheological properties were determined in breads. Results suggested that Greek durum wheat flour was appropriate for breadmaking and contributed to the baking, sensory, and textural properties of the final product. Addition of concentrated raisin juice in dough products both as a sucrose substitute and natural colorant gave breads with a higher loaf volume, fruity flavor, and an appealing brown color. Breads containing dried raisin juice were sensory rated lower than those with sucrose, however, they improved loaf volume and increased preservation time. This study also examined statistically the relationship between sensory responses and instrumental measurements, which is of major importance in the food industry for various applications.

scholarly journals Quality management and traceability in crop production

2007 ◽  
pp. 273-277
Author(s):  
Zsuzsanna Szathmáry ◽  
Zoltán Győri
Keyword(s):  
Food Safety ◽  
Crop Production ◽  
Food Industry ◽  
Raw Materials ◽  
Integrated Approach ◽  
The European Union ◽  
Safety Standards ◽  
Livestock Sector ◽  
Food And Feed ◽  
Set Up

Today, food safety and quality is an everyday issue. Scandals in the food industry drew attention to the role and responsibility of food producers in the food chain. The European Union has set up a new integrated approach towards food safety, to which Hungary as an EU member and export-oriented country has also joined. The new “from farm to fork” principle states that food and feed production cannot be handled separately, as only feed produced from good quality raw materials can ensure safe food products. Another important issue is the traceability of products, allowing for the localization and recall of the defected item. In Hungary, there have been different documentation systems for tracking and tracing products, such as the land register in crop production, animal register in the livestock sector and hygiene registers in the food industry. In order to meet EU requirements, there is a growing number of initiatives to include primary production in the scope of food safety standards. The study introduces and compares the various management systems used in crop production.

scholarly journals Pengaruh Bahan Organik dan Azotobacter terhadap pertumbuhan Jagung di Tailing terkontaminasi merkuri dari Pulau Buru

Agrologia ◽  
2018 ◽  
Vol 7 (2) ◽  
Author(s):  
Reginawanti Hindersah ◽  
A. Marthin Kalay ◽  
Rafael Osok
Keyword(s):  
Organic Matter ◽  
Plant Growth ◽  
Interaction Effect ◽  
Mine Tailings ◽  
Positive Impact ◽  
Food Crop ◽  
Crop Cultivation ◽  
Greenhouse Trial ◽  
Set Up ◽  
Agricultural Areas

Characteristics of mineral-mine tailings deposited in agricultural areas do not meet the requirements for food crop cultivation. The objective of the experiment was to obtain the information on the improvement of plant growth planted in mercury-contaminated tailings after adding organic matter and nitrogen fixing bacteria, Azotobacter. The greenhouse trial was set up in randomized factorial design which tested the Azotobacter inoculation consentrations and organic matter doses. There was no interaction effect between the two treatments on the growth of four-week old corn. Both organic matter and Azotobacter had a positive impact on vegetative growth of corn.

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