Market Positioning of Top Five Instant Noodle Makers and Consumer Evaluations

This paper explores the relationship between education and labour market positioning in The Hague, a Dutch city with a unique labour market. One of the main minority groups, Turkish-Dutch, is the focus in this qualitative study on higher educated minorities and their labour market success. Interviews reveal that the obstacles the respondents face are linked to discrimination and network limitation. The respondents perceive “personal characteristics” as the most important tool to overcoming the obstacles. Education does not only increase their professional skills, but also widens their networks. The Dutch education system facilitates the chances of minorities in higher education through the “layering” of degrees.

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TWO HEALTH CLAIM REGULATORY SYSTEMS IN JAPAN: THE IMPACTS ON CONSUMER EVALUATIONS OF FOOD PRODUCTS

10.15444/gmc2016.04.01.01 ◽

2016 ◽

Author(s):

Makoto Ono ◽

Akinori Ono

Keyword(s):

Food Products ◽

Health Claim ◽

Consumer Evaluations ◽

Regulatory Systems

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A Review on Sentiment Classification: Natural Language Understanding

Recent Patents on Engineering ◽

10.2174/1872212112666180731113353 ◽

2019 ◽

Vol 13 (1) ◽

pp. 20-27 ◽

Cited By ~ 1

Author(s):

Srishty Jindal ◽

Kamlesh Sharma

Keyword(s):

Natural Language ◽

Sentiment Analysis ◽

Social Networking Sites ◽

Natural Language Understanding ◽

Business Analytics ◽

Language Understanding ◽

Text Data ◽

Data Set ◽

Market Positioning ◽

Illegal Activities

Background: With the tremendous increase in the use of social networking sites for sharing the emotions, views, preferences etc. a huge volume of data and text is available on the internet, there comes the need for understanding the text and analysing the data to determine the exact intent behind the same for a greater good. This process of understanding the text and data involves loads of analytical methods, several phases and multiple techniques. Efficient use of these techniques is important for an effective and relevant understanding of the text/data. This analysis can in turn be very helpful in ecommerce for targeting audience, social media monitoring for anticipating the foul elements from society and take proactive actions to avoid unethical and illegal activities, business analytics, market positioning etc. Method: The goal is to understand the basic steps involved in analysing the text data which can be helpful in determining sentiments behind them. This review provides detailed description of steps involved in sentiment analysis with the recent research done. Patents related to sentiment analysis and classification are reviewed to throw some light in the work done related to the field. Results: Sentiment analysis determines the polarity behind the text data/review. This analysis helps in increasing the business revenue, e-health, or determining the behaviour of a person. Conclusion: This study helps in understanding the basic steps involved in natural language understanding. At each step there are multiple techniques that can be applied on data. Different classifiers provide variable accuracy depending upon the data set and classification technique used.

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Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects

Foods ◽

10.3390/foods10061213 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1213

Author(s):

Elena Martínez ◽

Rita García-Martínez ◽

Manuel Álvarez-Ortí ◽

Adrián Rabadán ◽

Arturo Pardo-Giménez ◽

...

Keyword(s):

Nutritional Value ◽

Nutritional Composition ◽

Elastic Behavior ◽

Gluten Free ◽

Free Products ◽

Consumer Evaluations ◽

Health Promoting ◽

Seed Flours ◽

Good Vehicle ◽

Interesting Alternative

Cookies, which form the largest category of bakery snacks, are considered a good vehicle to introduce nutrients into the diet. In this study, to increase the nutritional value of traditional commercial cookies, wheat flour was substituted with defatted flours made from flax, sesame, chia, and poppy, which are byproducts of the oil extraction industry. The differences in the technological properties, nutritional composition, and consumer acceptance of the reformulated cookies were evaluated. The results show that the wheat cookies used as the control showed a more elastic behavior than the cookies elaborated with defatted seed flours, which showed a greater tendency to crumble. The use of defatted seed flours yielded cookies with a higher content of protein and fiber, and a lower content in carbohydrates than the wheat cookies. Consumer evaluations for the sesame and flax cookies were similar to those for the traditional wheat cookies, with positive assessments on all of the parameters evaluated. On the other hand, the cookies elaborated using chia and poppy flours received the least positive evaluations from consumers. Thus, the use of some defatted seed flours, mainly flax and sesame, is proposed as an interesting alternative to produce health-promoting cookies in order to cover the current demand for gluten-free products.

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