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Xiao, Kai Yuanqing. "Cookie Clicker." Thesis, Massachusetts Institute of Technology, 2018. http://hdl.handle.net/1721.1/119555.
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Thesis: M. Eng., Massachusetts Institute of Technology, Department of Electrical Engineering and Computer Science, 2018.This electronic version was submitted by the student author. The certified thesis is available in the Institute Archives and Special Collections.
Cataloged from student-submitted PDF version of thesis.
Includes bibliographical references (page 55).
Cookie Clicker is a popular online incremental game where the goal of the game is to generate as many cookies as possible. In the game you start with an initial cookie generation rate, and you can use cookies as currency to purchase various items that increase your cookie generation rate. In this paper, we analyze strategies for playing Cookie Clicker optimally. While simple to state, the game gives rise to interesting analysis involving ideas from NPhardness, approximation algorithms, and dynamic programming.
by Kai Yuanqing Xiao.
M. Eng.
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Azeri, Hana, Joakim Holm, and Sebastian Strid. "Cookies and trust : A qualitative study of cookie policy impact on trust." Thesis, Örebro universitet, Handelshögskolan vid Örebro Universitet, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-89798.
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Gröndahl, Louise. "Public knowledge of digital cookies : Exploring the design of cookie consent forms." Thesis, KTH, Skolan för elektroteknik och datavetenskap (EECS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-281888.
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Forms for consent regarding the use of digital cookies are currently used by websites to convey the information about the use of digital cookies on the visited website. However, the design of these consent forms is not entirely right according to the directives of the General Data Protection Regulation and also not optimal seen from a user's perspective. They often lack options and the informational text is often too brief within the form. As a user, that might make it difficult to understand what it is you accept and what the consequences could be for your personal data. Based on the directives given for the digital cookie consent form, it becomes clear that many do not meet the requirements. The question therefore arise, which factors make a cookie consent form successful, concerning how well a user understands the content and is aware of his/her choice of action? To answer that question, a quantitative- and a qualitative study was conducted. The quantitative study examined people's current understanding and perception about digital cookie forms. The results of that study were then used in the qualitative study to develop prototypes producing new cookie consent forms which were then examined with a usability test. The study presents five factors that contribute to a cookie consent form to be considered successful from the user's perspective in understanding the content and making an active choice. These factors are text, options, full-page consent form, active choice and trustworthiness. These five factors can independently increase the user experience of a form, although, all should be accounted for for better results. The various factors together contribute to a form that complies with different directives and laws, but above all, helps users get a better experience of understanding what they approve of and the feeling of making an active choice.Formulär för samtycke till användandet av digitala kakor (cookies) används idag av hemsidor för att förmedla informationen om användningen av digitala kakor på den besökta hemsidan. Utformningen av dessa samtyckesformulär är däremot inte alltid helt korrekta enligt direktiven från the General Data Protection Regulation och inte heller optimala sett utifrån en användares perspektiv. De saknas ofta valmöjligheter och information är ofta kortfattad inom formuläret. Som användare, kan det därför vara svårt att förstå vad det är man godkänner och vilka konsekvenser det innebär för ens personliga data. Utifrån de direktiv som ges för utformningen av formulären för samtycke till användandet av digitala kakor blir det tydligt att många inte uppnår kraven. Frågan blir därför vilka faktorer som gör att ett formulär blir framgångsrikt i den aspekt att användaren förstår innehållet och är medveten om sitt val? För att svara på denna fråga gjordes en kvantitativ studie och en kvalitativ studie. Den kvantitativa studien undersökte människors nuvarande förståelse och känsla om formulär för digitala kakor. Resultatet användes denna studie använde sedan i den kvalitativa studien i form av prototyper föreställande nya formulär som sedan undersöktes i ett användartest. Studien resulterade i att fem faktorer visade sig vara avgörande för att ett samtyckesformulär för digitala kakor ska anses framgångsrikt utifrån användarens perspektiv med att förstå innehållet och göra ett aktivt val. Dessa faktorer är, text, alternativ, heltäckande sida av formulär, aktivt val och pålitlighet. Dessa fem faktorer kan enskilt förhöja användarupplevelsen av ett formulär, dock bör man ta hänsyn till alla för ett bästa resultat. De olika faktorerna bidrar tillsammans till ett formulär som följer olika direktiv och lagar men framförallt bidrar till att användarna får en bättre upplevelse med att förstå vad de godkänner och känslan av att göra ett medvetet val.
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Hofstad, Niklas, and Anton Lundqvist. "Cookies, cookies everywhere! : A qualitative interview study about how internet users interact with cookie consent notices." Thesis, Karlstads universitet, Institutionen för geografi, medier och kommunikation (from 2013), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-84344.
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The purpose of this study is to examine what reasons internet users have for accepting, declining, or adjusting cookie settings. The study’s research question is: what reasons do Internet users have for accepting, declining, or adjusting cookie settings? To answer the research question, we constructed three research support questions: 1) how do internet users access the internet?, 2) What are internet users’ perspectives on privacy on the internet?, 3) How do internet users interact with cookie consent notices? The study’s theoretical framework consists of informed consent, contextual integrity, nudging, and political economy. We conducted semi-structured interviews in order to get a deeper understanding of the internet users’ experiences with cookie consent notices. We analyzed the material through thematic coding. Due to the Covid19 pandemic, all interviews were conducted through Zoom. The sample consisted of eight media and communication students at Karlstad University. There were four key findings: 1) The interviewees in our study accessed the internet primarily via applications on their smartphones. 2) There were mixed opinions about who has the greatest responsibility for private citizens’ privacy on the internet. Although many thought that the individual bears most of the responsibility, a majority thought there is a need for more governmental regulation regarding collecting and processing private data. 3) All interviewees thought cookie consent notices are an excellent tool for protecting one’s privacy, but none of them adjusted the cookie settings regularly when prompted by cookie consent notices. 4) The reasons why the interviewees accept cookies without adjusting cookie settings varied. Habits and annoyance were key factors. The current climate where notice and choice is the de facto privacy measure for internet users is not sustainable. In conclusion, legislators and policymakers should focus on regulating how personal data is processed rather than pushing the responsibility of safeguarding personal data onto the users.
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Moscoso, Jennifer. "Cookie VS. The Apocalypse." Digital Commons at Loyola Marymount University and Loyola Law School, 2011. https://digitalcommons.lmu.edu/etd/69.
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Fernández, Upiachihua Yanet, Chávez David Lezama, Rodriguez Andrea Morocho, Quevedo Lucero Ninapayta, Saji Alarcón, and Zaily. "The Cookie Dough Company." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652302.
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En América Latina, existe un 49% de jóvenes que están dispuestos a probar nuevas experiencias, nuevos e inusuales sabores según el estudio realizado por la irlandesa Kerry, especializada en Taste & Nutrition y publicado en “Taste Charts 2019 Latam”. Es por ello que un grupo de amigos al ver la necesidad que existe en el sector de postres decide crear a The Cookie Dough Company. Un emprendimiento que tiene como objetivo ofrecer productos de pastelería, cuya base es una de masa de galleta comestible, acompañada de diferentes sabores, los cuales están inspirados en diferentes frutas y postres tradicionales de la pastelería peruana e internacional, dando ello como resultado una primera línea de productos que incluye diferentes sabores. Estas combinaciones permiten que se tenga un equilibrio entre sabores dulces, agrios y amargos. Además, dado que nos encontramos en una tendencia por cuidar el medio ambiente, se ofrece los productos en envases de vidrio, los cuales pueden ser reciclados o reutilizados permitiendo que se disminuya la contaminación ambiental, el cual es un factor importante para todo consumidor en la actualidad, ya que valoran más a las empresas eco friendly, generando que tengamos una imagen positiva para los clientes. Dichos productos están dirigidos para hombres y mujeres jóvenes - adultos que sean amantes de los postres, busquen darse una pausa dulce y estén dispuestos a probar nuevos productos/sabores teniendo la opción de poder adquirir una cookie dough en plataformas virtuales como Facebook e Instagram.In Latin America, there are 49% of young people who are willing to try new experiences, new and unique flavors. According to the study carried out by the irish Kerry, specialized in Taste & Nutrition and published in “Taste Charts 2019 LATAM”. Therefore, a group of friends realized that there is a need in the dessert sector and decided to create The Cookie Dough Company. An entrepreneurship that has as purpose to offer pastry products whose base is edible cookie dough, accompanied by different flavors which are inspired in different fruits and traditional desserts of peruvian and international pastry, resulting in a front line of products that includes different flavors. These combinations allow a balance between sweet, sour and bitter flavors. In addition, since the The Cookie Dough Company are in a trend to care the environment, our products are offered in glass containers that can be recycled or reused, allowing environmental pollution to decrease, currently it’s an important factor for every consumer because they value eco friendly companies more, generating a positive image for our customers. These products are targeted to young men and women - adults who are willing to try new products / flavors having the option of being able to purchase a cookie dough on virtual platforms such as Facebook and Instagram.
Trabajo de investigación
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Sandkuhler, Iris Evelyn. "The Chinese fortune cookie series." The Ohio State University, 1988. http://rave.ohiolink.edu/etdc/view?acc_num=osu1303324469.
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Cardoso, Juliana Souza e. Silva. "SUSTENTABILIDADE E DESENVOLVIMENTO DE COOKIE DESGLUTINIZADO PARA DIETA RESTRITA AO GLÚTEN." Pontifícia Universidade Católica de Goiás, 2012. http://localhost:8080/tede/handle/tede/2507.
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Previous issue date: 2012-06-14This research aimed to develop a process for the manufacture of gluten free cookies which can be ingested by celiac patients. Celiac disease is characterized by the non digestibility of gluten in the small intestine. Gluten is a protein fraction found in wheat, barley, rye and malt. In the world, there are millions of people prevented from consuming different products with gluten. Thus, in this work describes the process to remove gluten from wheat flour, characterization by physic-chemical and technological analysis, optimization formulation of cookies and evaluation of sensory acceptability. Four brands of wheat flour type I obtained in Goiania (A, B, C and D). Was used in this work. The results showed that the best after the process deglutinization was sample C that was choose for to prepare the product. Gluten free-cookies was prepared using flour without gluten, sugar, margarine, eggs, baking powder, vanilla essence and chocolate chips. This formulation was submitted to a 40 member sensory panel to assess the attributes of appearance, texture, flavor and overall acceptance. Generally, the sensory analysis showed overall acceptance was 8,0 ( I like much ) for three attributes (flavor, texture and appearance). With regard to the variable flavor the result was 9 point in the hedonic scale (I like very much). Most members sensory wrote that they to intent to purchase the product. In evaluating the economic viability of the cookie, to verify the sustainability, it was observed that it is possible for patients with celiac disease, as well as the product was free of gluten with much more afford able price compared to existing products on the market reaching the main objective of the research to develop a sustainable product for diets restricted to gluten.
Esta pesquisa teve como objetivo desenvolver uma fórmula de cookie que possa ser consumida por pacientes celíacos. A doença celíaca é caracterizada pela não digestibilidade do glúten no intestino delgado. O glúten é a fração protéica presente no trigo, cevada, centeio e malte. Mundialmente existem milhões de pessoas impedidas em consumir diversos produtos com glúten. Desta forma, neste trabalho desenvolveu-se uma metodologia para retirar o glúten da farinha de trigo, caracterizar por análises físico-químicas e reológicas, aperfeiçoar a formulação dos cookies sem glúten e avaliar a aceitação sensorial. Foram utilizadas quatro marcas de farinhas de trigo especial tipo I, obtidas no comércio de Goiânia/GO (A, B, C e D). A farinha que apresentou melhores características após o processo de desglutinização foi a C, a qual foi utilizada na formulação que teve como base a farinha sem glúten, açúcar, margarina, ovos, fermento, essência de baunilha e gotas de chocolate. A análise sensorial de aceitação evidenciou que o produto foi bem aceito, já que a maioria dos provadores atribuiu média global 8 para os três atributos: sabor, textura e aparência, que na escala hedônica de 9 pontos usada, corresponde à descrição gostei muito . A maioria dos provadores também apresentaram intenção de compra do produto em questão, comprovando a sua boa aceitação. Ao avaliar a viabilidade econômica do cookie sem glúten, para verificação da sustentabilidade, observou-se que o mesmo é viável para portadores de doença celíaca, já que o produto, além de isento de glúten, ficou com o preço bem mais acessível que os produtos existentes no mercado, atingindo o objetivo principal da pesquisa de desenvolver um produto sustentável para dietas restritas ao glúten.
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Siwela, Muthulisi. "Finger millet grain phenolics and their impact on malt and cookie quality." Thesis, Pretoria : [s.n.], 2009. http://upetd.up.ac.za/thesis/available/etd-10172009-120048/.
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Tomasson, Camilla, and Kristina Soldo. "Parameterundersökning kring användares medvetenhet och oro för cookie-användning." Thesis, Malmö högskola, Fakulteten för teknik och samhälle (TS), 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-20579.
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Mängden data på nätet har ökat enormt de senaste åren mycket på grund av utvecklingen av sociala medier. På grund av detta har ett större incitament för att använda cookies och att samla in användarinformation skapats. Denna ökade insamling av personlig data skapar i sin tur en större risk för att användares integritet går förlorad. Tidigare forskning kring användares oro och medvetenhet för användningen av cookies har visat att många användare är helt ovetande om dessa risker för övervakning. Studien syftar till att förklara hur olika parametrar påverkar användes oro och medvetenhet kring cookie-användning genom ett frågeformulär. För att analysera resultatet används diagram och korrelationsanalyser. Resultatet visar att 83% av respondenterna är medvetna om cookie-användning och dessutom känner över hälften av dessa någon typ av oro för den kartläggning som sker genom dem. När vi tittat på medvetenhet och oro för cookie-användning utifrån kön, ålder och utbildningsnivå visar resultatet flera korrelationer. Resultatet visade starka korrelationer mellan bland annat medvetenhet och utbildningsnivå. Utöver detta visar resultatet även starka korrelationer mellan medvetenhet och kultur/kön.The amount of data online has increased tremendously in recent years, largely because of the development of social media. Because of this, a greater incentive to use cookies and collect user information has been created. This increased collection of personal data creates a greater risk that users' privacy is lost. Previous research on users' concern and awareness of this has shown that many users are unaware of these risks. This study aims to explain how different parameters affect the users concern and awareness regarding the use of cookies through a questionnaire. To analyze the results we used graphs and correlation analyzes. The results show that 83% of respondents are aware of the use of cookies and more than half of them feel some type of concern about the monitoring which is possible because of them. When we looked at awareness and concern about the use of cookies by gender, age and educational levels the results show several correlations. The results showed strong correlations between awareness and education. In addition, the result also show strong correlations between awareness and culture/gender.
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Lidéri, Felix, and Agnes Ågren. "The Cookie Monster : En studie över journalistikstudenters samt medie- och kommunikationsstudenters kunskaper, åsikter och ställningstagande gällande webbsidors användning av cookies." Thesis, Uppsala universitet, Institutionen för informatik och media, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-276778.
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Since the introduction of online HTTP-cookies, the technology has been widely discussed, both in terms of its actual function, as well as what it can do to users’ behaviors on the Internet. Cookies are small unique text files found within websites on the Internet that can collect and store personal information in order to enhance the users’ experience, as well as to provide the website with essential information about the user. By a literature review that was conducted on the subject, an unawareness among Internet users of how websites use cookies was found. Most users do not know what kind of information a cookie can store and how their privacy today can be violated. With this in mind, we conducted a internet based survey and a focus group interview to study journalism students and media and communication students knowledge about websites usage of cookies and furthermore, how the students opine the technology. This, since they are expected to have a higher knowledge than the general student about the subject since they are studying to assumably work within branches where they may have important parts regarding ICT in the future. By applying Michel Foucault theory Panopticon, Jürgen Habermas The Public Sphere and Sandra Petronio’s Communication Privacy Management Theory to the result of the study, we could see that there is a general unawareness among the students about what kind of information a cookie can collect. Also, the students express negative opinions regarding this harvesting of information, yet little effort is made to obstruct or deny web sites’ use of cookies.
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Goldstein, Jonathan. "I found your address in a fortune cookie : a novel." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape9/PQDD_0003/MQ43604.pdf.
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Mattsson, Jonas, and Axel Öberg. "Cookie-varning på steroider : Ramverk på samtyckestjänst för webbsidor enligt GDPR." Thesis, Luleå tekniska universitet, Institutionen för system- och rymdteknik, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:ltu:diva-69603.
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The objective of this study intends to develop a framework containing design principles, that can be used as a guidance to build useful and GDPR-safe consents-solutions. With the forthcoming implementation of GDPR (25th May 2018), new ways and methods are needed to manage consents at web pages that in some way handles personal data. In order to provide a stable foundation for the work, theory has been developed in relation to the subject and the area. The theoretical reference framework consists of GDPR (Law), which also includes Privacy by Design and Privacy by Default as well as Design and Usability principles. Furthermore, the approach and method to develop the framework, has been based on the design process by Arvola (2014). Within the process, a qualitative data collection has been made with a company and also with a targeted audience. The interviewed company is Meramedia, and during our work procedure they have also been developing a consent solution themselves, which makes them relevant for us to intervene, in order to find interesting information. The data collection with the targeted audience of potential users has contributed with an increased understanding of how users feel and think about this type of solution, which may involve questions and concerns regarding personal data management and design aspects. The empirics is then analyzed using the theory, which allowed the framework to be updated with new content and new principles that arose during the data collection, to answer the purpose of the study. The conclusions found, are that the use of a framework comprising 11 principles would facilitate the work of developing a consent-solution. The principles are as follows: Suitable reduction Response Logic & Unity Adaptation Generality & Reuse Divergence Invitation Simplicity & Efficiency Legal, Correct & Open Data Limitations Predefined choices The meaning of the principles is presented in the conclusion. The conclusion also shows a design proposal based on the intended framework, which shows the importance and matter of all principles. The work is lastly rounded off by reflecting upon the intended work, and it also incorporates future findings related to the area and the subject. GDPR is being implemented on 25th of May 2018, and new challenges in consents-management can certainly emerge as soon as the law has been implemented, which probably opens up for new perspectives.
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Gelander, Dahlin Josefine, and Rickard Hammarberg. "Riktad annonsering : en studie om cookies och user experience." Thesis, Högskolan i Borås, Akademin för bibliotek, information, pedagogik och IT, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-12671.
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Syftet med vår undersökning och denna uppsats var att ta reda på vad cookie-baserad riktad annonsering har för effekter på användarupplevelsen av webbapplikationer. I samband med detta ville vi även undersöka användarnas uppfattning kring lagring, samt användning, av deras användardata för att möjliggöra detta. Insamling av användardata, med hjälp av cookies sker varje gång en användare besöker en webbplats. Denna användardata kan sedan användas för att anpassa de annonser som presenteras. Detta kan göras utan att användarna vet om att det sker och att de blir utsatta för detta. Med denna uppsats har vi därmed velat undersöka mer kring detta ämne och även ta reda på hur medvetna användare är kring att det sker, samt deras uppfattning om ämnet. Insamling av empiri har skett genom enkätundersökning. Den teori som har samlats in under arbetets användes tillsammans med forskningsfrågan som grund till enkätfrågorna.Efter insamling av empiri har vi med hjälp av enkätsvaren, jämfört resultatet av dessa med den teoretiska grund vi har byggt upp samt tidigare forskning inom relevanta ämnen. Detta för att kunna framställa en bild över användarnas åsikter kring hur riktad annonsering med hjälp av cookies påverkar en webbapplikations användarupplevelse. Vi ville även studera användarnas kunskaper om cookies samt riktad annonsering som fenomen i sig. Det resultat vi kom fram till är att medvetenheten om cookies har ökat, jämfört med vad resultat har visat i tidigare studier om ämnet och att användare i majoritet har en negativ syn på att deras användardata används för att anpassa de annonser som presenteras på sociala medier. Den vanligast förekommande motiveringen till detta var att användarna känner sig övervakade och att känslan för anonymitet i samband med riktad annonsering minskar.The purpose with our thesis was to find out what effects cookie-based targeted advertisement had on the user experience of web applications. With the research, we also wanted to find out what the users thought about storage and usage of their user data to make it possible with targeted advertising. User data is collected every time a user visits a website. This user data can then be used to adapt the advertisement that are shown. This can be done without the user knowing it or even without them knowing they are being targeted at all. In this thesis, we investigate potential user concerns and awareness about cookies and collected data with the help of cookies. We have collected our empirical data by means of surveys. We gathered knowledge from existing research through literature reviews and incorporated the knowledge in our survey design. We compared the results of our empirical data that we had collected through our survey, with knowledge generated from existing research. We did this to create a picture of the users’ opinions about the effects on the web application of targeted advertisement with the use of cookies and also the users knowledge about cookies and targeted advertising as an individual phenomenon. The results of our research are that the awareness about cookies have increased, compared to findings in earlier research. We also found that the majority of the users have a negative view on the subject that their user data is used to adapt the advertisement that are presented to them on web applications. The most common motivation behind this was that the users felt they were being watched and that the illusion of online anonymity has declined.
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Cloeren, Nicole B. ""C" is for Cookie, Culture, and Capitalism: The Muppet Phenomenon in the United States." W&M ScholarWorks, 1999. https://scholarworks.wm.edu/etd/1539626195.
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Bader, Caroline, Eva-Louise Castefelt, and Louise Gunnarsson. "The Recipe for Cookies : A studies about cookies & the GDPR-law." Thesis, Högskolan i Borås, Akademin för bibliotek, information, pedagogik och IT, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-14330.
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The term cookie regarding IT is still a relatively new term. It is rarely discussed among internet users. The name cookie is fairly known but the concept not as much. Cookies are well established by different companies and organizations that in some way offer online services. Today visitors of the internet meet cookies almost every time they go online. For the users who choose not to accept cookies the online experience becomes highly limited. Cookies store information of the visitors in order to improve their experience but also to help the organization. The majority of webpages online that uses electronic commerce or in any way can benefit from storing the customers information uses cookies. Cookies can be sold or exchanged between organizations to increase their profit and range. In 2011 a provision regarding all organizations using cookies were implemented. Every internet user visiting these pages had to be notified about their use of cookies immediately. New laws are established in order to control or regulate the exertion of other people’s personal information at the same pace as cookies are further developed. The next law to be established is GDPR, General Data Protection Regulation, which will be focused on in this thesis. The purpose of this study is to explore the phenomenon of cookie-use and how it affects internet users and organizations in synergy with the GDPR-law. To achieve the desired result a mixed method has been applied involving both interviews and a survey. The interviews consisted of pre-determined questions and dynamic follow-up questions. Three different organizations participated in the interviews, an university, an organization using e-business and a media agency. The survey consisted of a few mandatory closed questions. The distribution of the survey led to right above 130 respondents. The gained results from the use of a quantitative methods hinted that barely half of the respondents knew what a cookie actually was. Several of the participants were curious about learning more about the phenomenon while a lower percentage did not consider it important. Knowledge or ignorance regarding cookies turned out to have a great impact on the respondent’s comfortableness and behavior online. The results from the qualitative method showed that the organizations working with cookies will be affected by GDPR. Following thesis will contribute to the field of informatics by consequently process the empiric data collected with support from theoretic competences. It will contribute as a source of information regarding cookies within information technology.Termen cookie är fortfarande en relativt ny term och är inte särskilt debatterad bland internetanvändare. Begreppet cookie är någorlunda känt men innebörden inte lika så. Cookies är väl etablerat av olika företag och organisationer som på något sätt använder sig av internet. Idag stöter användare på cookies nästan överallt när de rör sig på internet. För den som bestämmer sig för att avstå från allt som har med cookies att göra blir internet vistelsen mycket begränsad. Cookies arbetar för att lagra information om besökarna dels för att gynna besökarnas vistelse men även för att hjälpa företagen. Majoriteten av alla hemsidor som idag använder sig av e-handel samt kan gynnas av att kundens data sparas använder sig av cookies. Cookies kan även säljas eller utbytas mellan företag och organisationer för att öka deras försäljning och vidd. År 2011 implementerades en bestämmelse gällande alla företag och organisationer som då använde sig av cookies. Alla besökare skulle upplysas om att just de använde cookies när de besöker deras hemsida. Nya lagar etableras för att kunna kontrollera och reglera användandet av besökares personliga information online i takt med att användandet av cookie utvecklas. Den nästkommande lagen att implementeras är GDRP, General Data Protection Regulation, som kommer att ha stort fokus i denna uppsats. Syftet med denna uppsats är att granska fenomenet cookie, dess användningsområden samt hur det påverkar internetanvändare och de olika företagen och organisationerna i synergi med GDPR-lagen. För att uppnå önskat resultat har en mixad metod använts i form av intervjuer och en enkät. Intervjuerna bestod av förutbestämda frågor och dynamiska följdfrågor under samtalets gång. Tre företag ställde upp som intervjuobjekt. En högskola, ett företag med försäljning online samt en mediebyrå. Enkäten bestod av obligatoriska frågor med förutbestämda svarsalternativ. Distributionen av enkäten ledde till strax över 130 respondenter. Resultatet efter användningen av den kvantitativa metoden antydde att knappt hälften av respondenterna inte visste vad en cookie var. Många var nyfikna och ville lära sig mer medan en lägre procent av respondenterna inte ansåg att de inte ville veta mer. Vetskapen samt ovetskapen gällande cookies påvisade sig ha stor inverkan på respondenternas bekvämlighet samt beteende online. Resultatet av den kvalitativa metoden visade att organisationer som arbetar med cookies kommer bli påverkade av GDPR. Följande uppsats kommer bidra till området informatik genom att följaktligen bearbeta empiriinsamling med stöd av teoretiska kompetenser. Den kommer att bidra som en informationskälla gällande cookies inom informationsteknologi.
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PROST, BIDARD CAROLE. "Etude des aromes des produits cerealiers de cuisson : application a un biscuit de type cookie." Massy, ENSIA, 1994. http://www.theses.fr/1994EIAA0037.
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Au cours de cette etude, a ete developpee une methodologie permettant l'analyse des aromes des produits cerealiers de cuisson. Elle repose sur l'utilisation de l'extraction-distillation-simultanee pour l'analyse des composes volatils issus des ingredients biscuitiers et pour celle des composes volatils exogenes distillables a la vapeur d'eau. Malheureusement cette technique est inefficace pour l'analyse de composes comme la vanilline ou la frambinone et doit donc etre completee par une extraction directe par solvants. A l'aide de ces deux techniques, prealablement optimisees, ont ete determines les rendements d'extraction d'un melange modele de 18 composes volatils incorpore a la pate biscuitiere avant et apres cuisson. Ces methodes ont permis d'etablir le profil aromatique d'un biscuit de type cookie et de suivre son evolution au cours du process. L'etude des bilans, nous a conduit a proposer quelques hypotheses concernant la part prise par certains facteurs: ingredients biscuitiers, cuisson, support aromatique et mode d'incorporation d'arome et stockage
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Newcomer, Laura M. "Breaking the Cookie Cutter: Re-thinking How We Design Mass Housing for a Changed World." University of Cincinnati / OhioLINK, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1242664323.
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Li, Yuanyuan. "A Critical-comparative Study of Chinese American Rhetoric: Analyzing the Fortune Cookie as a Discourse." Miami University / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=miami1482435567854874.
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Zhao, Muxin. "The Physical Properties and Cookie-Making Performance of Oleogel Made with Refined and Crude Oils." Thesis, North Dakota State University, 2019. https://hdl.handle.net/10365/31692.
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In this study, oleogels were prepared with crude plant oils using varying oleogelators. The role of oleogel was compared with refined oil oleogels as well as commercial shortening in the cookie making process. The plant oils used in this research include solvent-extracted crude soybean oil, refined soybean oil, expeller-pressed corn germ oil, and refined corn oil. β-sitosterol and/or monoacylglycerides, and rice bran wax were used either individually or in combination as the gelator to form oleogels using different oils. The physical properties of oleogels and corresponding cookies were investigated and compared. Overall, the incorporation of gelators into crude and refined oils could produce oleogels with solid-like properties. Refined oils showed higher gelling properties than crude oils. However, the cookie performance of crude and refined oil oleogels were comparable, which indicated that both crude and refined oleogels have the possibility to be used as shortening alternative in cookies.
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Zago, Márcio Fernando Cardoso. "Aproveitamento de resíduo agroindustrial de jabuticaba no desenvolvimento de formulação de cookie para a alimentação escolar." Universidade Federal de Goiás, 2014. http://repositorio.bc.ufg.br/tede/handle/tede/4343.
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Fundação de Amparo à Pesquisa do Estado de Goiás - FAPEG
The jaboticaba (Myrciaria cauliflora Berg) is a much appreciated fruit and nutritional importance mainly found in south-central Brazil. Its peel is a by-product discarded in Brazilian agribusiness. The concern about the environmental impacts and the high rate of losses and waste leads to the need to establish means for recovery of such waste. This study aimed to produce flour with peel Jaboticaba, develop biscuit cookie type - enriched with Jaboticaba skin flour instead of wheat flour and oatmeal, analyze technological aspects as much flour as biscuits made from mathematical models and analyze the chemical and functional aspects as much flour as the elaborate cookies. Chemical, microbiological and physical analyzes technological peel blemish in flour and crackers cookie type , according to official methods . All regression models cookies with bark were significant blemish . The water activity of all the cookies found below the recommended limit for the growth of microorganisms . Cookies formulations with higher proportions of bark flour have minor blemish that cookies formulations with higher proportions of oatmeal and wheat flour thicknesses . Moreover , they absorb more water , show lower values of breaking strength and have a decrease in color parameters ( L *, a * and b *) . Cookies made with larger fractions of oatmeal have lower values of specific volume . Formulations with higher percentages of bark jabuticaba flour and wheat flour tend to be more soluble in water . Both the standard cookie and cookie with Jabuticaba bark , selected from the desirability test meal were accepted among children 9-14 years. Embed shell flour blemish on cookies cookie type , increases the health benefits , since this has a high antioxidant capacity and high content of dietary fiber . It is necessary to apply further studies shell flour blemish in food products , since high levels of dietary fiber and bioactive compounds were detected in the peel blemish flour and crackers which were developed in this study.
A jabuticaba (Myrciaria cauliflora Berg) é um fruto muito apreciado e de importância nutricional encontrado principalmente no centro-sul do Brasil. Sua casca é um subproduto descartado nas agroindústrias brasileiras. A grande preocupação com os impactos ambientais e o elevado índice de perdas e desperdícios leva à necessidade de se criarem meios para o aproveitamento desses resíduos. Este estudo teve como objetivo produzir farinha com casca de jabuticaba, desenvolver biscoito tipo cookie - enriquecido com a farinha de casca de jabuticaba em substituição da farinha de trigo e farinha de aveia, analisar os aspectos tecnológicos tanto da farinha quanto dos cookies elaborados a partir de modelos matemáticos e analisar os aspectos químicos e funcionais tanto da farinha quanto dos cookies elaborados. Foram realizadas análises físicas, químicas, microbiológicas e tecnológicas na farinha de casca de jabuticaba e nos cookies, conforme metodologias oficiais. Todos os modelos de regressão dos cookies com casca de jabuticaba foram significativos. A atividade de água de todas as formulações encontrou-se abaixo do limite recomendado para o desenvolvimento de microrganismos. Cookies com maiores proporções de farinha de casca de jabuticaba possuíram espessuras menores que formulações com maiores proporções de farinha de aveia e farinha de trigo. Além disso, absorveram mais água, apresentaram menores valores de força de ruptura e possuíam diminuição nos parâmetros de cor (L*, a* e b*). Cookies produzidos com frações de farinha de aveia maiores apresentaram menores valores de volume específico. Formulações com maiores percentuais de farinha de casca de jabuticaba e farinha de trigo foram mais solúveis em água. Tanto o cookie padrão e o cookie com farinha de casca de jabuticaba, selecionado a partir do teste de desejabilidade, foram aceitos entre crianças de 9 a 14 anos. Incorporar farinha de casca de jabuticaba em cookie, aumenta os benefícios à saúde, visto que, esta possui atividade antioxidante e fibras alimentars. Faz-se necessário mais estudos de aplicação de farinha de casca de jabuticaba em produtos alimentícios, uma vez que foram verificadas fibras alimentares e compostos bioativos na farinha de casca de jabuticaba e nos cookies que foram desenvolvidos neste estudo.
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Nygren, Henrik, and Caroline Ax. "That's the way the cookie crumbles : En kvalitativ fallstudie av hur förpackningsförändringar kan påverka ett varumärkes image." Thesis, Mittuniversitetet, Institutionen för informationsteknologi och medier, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:miun:diva-18520.
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Syftet är att undersöka hur en förpackningsförändring påverkar ett varumärkes image. Det varumärke som undersökts är Gille som genomförde förpackningsförändringar under 2012. Detta är en fallstudie med ett kvalitativt tillvägagångssätt genom strukturerad samtalsintervju, kvalitativ textanalys och fokusgrupper. I teorikapitlet presenteras de teoretiska utgångspunkter som ligger till grund för studiens problemområde; att kommunicera ett varumärke, att särskilja ett varumärke samt att kommuncera via förpackningen. Studien visar att majoriteten av fokusgruppsdeltagarnas bilder av varumärket förbättrades i samband med förändringarna. Resultaten visade att den bild varumärket vill kommunicera och den bild deltagarna hade inte stämde överens, vilket indikerar på ett glapp mellan varumärkesidentiteten och imagen. Förpackningsförändringarna resulterade även i svagare varumärkesassociationer, då ingen av respondenterna kunde koppla de nya förpackningarna till varumärket.The purpose with this study is to examine how a packaging redesign affects a brand´s image. The brand that has been investigated is Gille, who conducted a packaging redesign during 2012. This is a case study with a qualitative approach through structured interview, qualitative textual analysis and focus groups. This study has a theoretical frame of reference built by: to communicate a brand, to distinguish a brand and to communicate through the packaging. The study shows that the majority of the focus groups participant’s attitudes to the brand improved in relation to the changes. Results showed that the image the brand wanted to communicate and the image that the participants had were not consistent, indicating a gap between brand identity and image. Packaging redesign also resulted in weaker brand associations, when none of the respondents could connect the new packaging to the brand.
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Srivastava, Gita. "Design of a cost-effective cookie feeding and delivery system on an automated robotic packaging manufacturing line." Thesis, Massachusetts Institute of Technology, 2007. http://hdl.handle.net/1721.1/40488.
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Thesis (S.B.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2007.Includes bibliographical references (leaf 47).
In order to transition to an efficient and automated cookie packaging line at the Gamesa-Quaker plant in Monterrey, Mexico, the goal of this project was to design an improved system to feed individual cookie packages to robots on an assortment packaging line and evaluate any resulting changes in plant operations. The project and analysis are specific to the Surtido Rico assortment product packaging lines at Gamesa-Quaker. In order to accomplish this, three potential delivery methods and systems were evaluated, prototypes were designed and tested, and a recommendation for as improved design is presented. In addition to evaluation of the three delivery methods, this project required consideration of which criteria would be most relevant to determining efficiency in the line and cost-effectiveness. Further, each delivery method required different design and layout of the final product packaging. Sample customer surveys were conducted to ensure that any such product presentation changes did not negatively impact consumer perception of the product.
by Gita Srivastava.
S.B.
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Brito, Isabelle de Lima. "Otimização de biscoito tipo cookie à base de quinoa (Chenopodium quinoa Willd.) utilizando planejamento experimental de mistura." Universidade Federal da Paraíba, 2013. http://tede.biblioteca.ufpb.br:8080/handle/tede/4056.
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Previous issue date: 2013-02-13Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
Quinoa (Chenopodium quinoa Willd) is a pseudocereal of Andean origin, designated as functional food. The addition of quinoa as a food ingredient in bakery products positively affects the rheological characteristics of the mass due to the technological properties of seeds such as solubility, water holding capacity, gelation and emulsification. The present study was aimed at formulating a cookie with gluten-free quinoa with added nutritional value and good acceptability. From an experimental design of full mixtures, 14 formulations were developed with different proportions of ternary mixture composed of quinoa flour (QF), quinoa flake (QFL) and corn starch (CS), which corresponded to 55.7% of the total amount in each formulation. The basic receipt (sugar, salt, water, yeast, oil and egg powder) was kept constant in all tests. The formulations were characterized as to the physical parameters of color, hardness and specific volume (dependent variables) and from the analyses of the effects of each ingredient of the mixture, complete cubic model equations that fit to the experimental data were generated (R2 ≥ 0.94 ). CS had a positive effect on the brightness of cookies; however, increased QF and QFL proportions resulted in darker cookies. QF showed negative effect on the specific volume of cookies as its concentration increased in the mixture, compared to QFL and CS. However, QF and QFL had a positive synergistic effect on the hardness of cookies. Based on the models generated and on the desirability profile, an optimized formulation was developed, composed of 30% QF, 25% QFL and 45% CS. The analyses of the optimized formulation characterized the quinoa-based cookie as a product rich in dietary fiber (11%) and source of essential amino acids, linolenic acid and minerals. The gluten-free quinoa-based cookie was well accepted by judges with acceptance (7.0), revealing its consumption potential. Considering the nutritional characteristics of quinoa biscuit optimized, with emphasis in composition of fatty acids, fiber, minerals and amino acid profile, the results of this study showed that quinoa is an important and promising ingredient for the nutritional enrichment of bakery products, especially cookie-type biscuits.
A quinoa (Chenopodium quinoa Willd) é um pseudocereal de origem andina, designado como alimento funcional. A adição de quinoa como ingrediente de produtos de panificação afeta positivamente as características reológicas das massas devido a propriedades tecnológicas de suas sementes como solubilidade, capacidade de retenção de água, de geleificação e de emulsificação. O presente estudo foi desenvolvido com o objetivo de formular um bicoito tipo cookie a base de quinoa isento de glúten, com valor nutricional agregado e boa aceitação sensorial. A partir de um planejamento experimental de misturas completo, foram desenvolvidas 14 formulações com diferentes proporções da mistura ternária, composta por farinha de quinoa (FI), flocos de quinoa (FL) e amido de milho (CS), a qual correspondeu a 55,7% do total em cada formulação. A receita base (açúcar, sal, água, fermento, óleo e ovo desidratado) foi mantida constante em todos os ensaios. As formulações foram caracterizadas quanto aos parâmetros físicos de cor, dureza e volume específico (variáveis dependentes) e a partir das análises dos efeitos de cada ingrediente da mistura, foram geradas equações de modelos cúbicos completos que se ajustaram aos dados experimentais (R2≥0,94). O CS apresentou efeito positivo na luminosidade dos biscoitos, porém proporções aumentadas de FQ e FLQ resultaram em cookies mais escuros. FQ apresentou efeito negativo no volume específico dos biscoitos a medida que suas concentrações aumentaram na mistura, em relação FLQ e CS. No entanto, FQ e FLQ tiveram efeito sinérgico positivo na dureza dos cookies. Com base nos modelos gerados e no perfil de desejabilidade, foi desenhada uma formulação otimizada para os parâmetros analisados,composta por 30% de FQ, 25% de FLQ e 45% de CS. As análises da formulação otimizada caracterizaram o cookie de quinoa como um produto rico em fibra alimentar (11%), fonte de aminoácidos essenciais, ácido linolênico e minerais. O cookie a base de quinoa isento de glúten formulado foi bem aceito pelos provadores com aceitação (7,0) revelando seu potencial de consumo. Considerando as características nutricionais do biscoito de quinoa otimizado, com destaque na sua composição de ácidos graxos, teor de fibras, minerais e perfil aminoacídico, os resultados deste estudo indicam a quinoa como um importante ingrediente promissor para enriquecimento nutricional de produtos de panificação, em especial biscoitos do tipo cookies.
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Watanabe, Érika. "Caracterização físico-química e reológica de triticale (x Triticosecale wittmack) visando à aplicação em biscoito tipo cookie." Universidade Tecnológica Federal do Paraná, 2016. http://repositorio.utfpr.edu.br/jspui/handle/1/1949.
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O triticale é um cereal híbrido, resultante do cruzamento artificial entre trigo e centeio. Tolerante a estresses ambientais e com atributos nutricionais favoráveis, tem potencial para auxiliar no suprimento da demanda mundial por alimentos, proporcionando uma matéria-prima alternativa ao trigo. Neste trabalho, foi realizada a caracterização físico-química e reológica do triticale visando à aplicação de sua farinha em biscoito tipo cookie. Os grãos de treze genótipos de triticale e dois genótipos de trigo, utilizados para fins comparativos, foram analisados quanto à ocorrência de germinação, peso do hectolitro, umidade, proteínas, lipídios, cinzas, amido, falling number e volume de sedimentação em SDS. Posteriormente, foram condicionados à umidade de 15,5%, submetidos à moagem e avaliados quanto à taxa de extração de farinha total e percentual das frações de quebra e redução. As farinhas foram analisadas quanto à umidade, cinzas, cor, glúten, capacidade de retenção de solventes e farinografia. Os triticales diferiram dos trigos no menor conteúdo de proteínas (com exceção da cultivar BRS Ulisses), maior quantidade de cinzas e desempenho inferior nas avaliações de falling number, volume de sedimentação em SDS e parâmetros farinográficos de tempo de desenvolvimento e estabilidade da massa. Além disso, apresentaram menor conteúdo de glúten, inclusive com alguns genótipos em que não foi possível detectá-lo pelo método convencional. De acordo com as características, os triticales não apresentaram aptidão para a panificação, mas poderiam ser empregados na malteação para produção de bebidas fermentadas, aditivação de farinhas com elevado falling number, alimentos extrusados, barras de cereais, cereais matinais, mistura multigrãos e formulações que não necessitam de farinhas com elevada força de glúten, como biscoitos e bolos. Desta forma, dois genótipos de triticale: TLD 1202 e BRS Minotauro, com diferentes conteúdos de glúten, foram selecionados para substituir a farinha do trigo LD 122105 na produção de biscoitos tipo cookie. Três formulações de biscoitos, cada qual contendo apenas uma das farinhas, foram analisadas quanto à composição proximal, massa (antes e após forneamento), diâmetro, espessura, fator de expansão, além de cor e textura instrumentais. Também foram submetidos às análises microbiológicas exigidas pela legislação vigente e avaliados sensorialmente. Os biscoitos produzidos com triticale apresentaram menor teor de proteínas, porém maior diâmetro e consequentemente, maior fator de expansão. A substituição da farinha de trigo pela de triticale também conferiu menor dureza e fraturabilidade e em termos sensoriais, embora as três formulações tenham sido bem aceitas, aquelas elaboradas com farinha de triticale alcançaram as melhores pontuações. Assim, foi possível substituir totalmente a farinha de trigo pela de triticale na elaboração dos biscoitos, mantendo as características do produto e independentemente da quantidade de glúten das farinhas.Triticale is a hybrid cereal resulting from artificial crossing between wheat and rye. Being resistant to environmental stresses and presenting good nutritional attributes, it has the potential to increase the world food supply, providing an alternative grain to wheat. This research investigated the physicochemical and rheological properties of triticale with the purpose of applying its flour in cookies. The grains of thirteen genotypes of triticale and two wheat varieties, used for comparative purposes, were analyzed for the occurrence of germination, hectoliter weight, moisture, protein, lipids, ash, starch, falling number and volume of sedimentation in SDS. Afterwards, they were conditioned to 15,5% of moisture, submitted to grinding and evaluated for total flour extraction rate and percentage of breakage and reducing fractions. Flours were analyzed for moisture, ash, color, gluten, solvent retention capacity and farinography. The triticales differentiated of wheats by lower protein content (except BRS Ulisses), higher amount of ash and lower performance in the tests of falling number, sedimentation volume and farinograph parameters such as development time and stability of mass. Moreover, they had lower gluten content, including varieties that it was not possible to detect by conventional method. According to the characteristics, triticales do not show suitability for panification, but could be used in malting to produce fermented beverages, as additives of flour with high falling number, extruded foods, cereal bars, breakfast cereals, multigrain mix and formulations that do not require flour with high gluten strength, such as cookies and cakes. Two triticales: TLD 1202 and BRS Minotauro, with different gluten levels were selected to replace the wheat flour LD 122105 in the production of cookies. Three cookies formulations were prepared, each containing only one of the flours. The cookies were subjected to proximate composition, mass measurement (before and after baking), diameter, thickness, cookie factor, and instrumental color and texture analysis. The microbiological safety of cookies was guaranteed through the tests required by current legislation and subsequent application of the acceptance tests. The cookies produced with triticale had lower protein content, but larger diameter and consequently, greater expansion factor. The replacement of wheat flour by triticale also reduced hardness and friability of cookies and in sensory terms, although the three formulations had been well accepted, those prepared with triticale flour achieved the best scores. Thus it was possible to completely replace wheat flour by triticale in the cookie formulation, keeping the product characteristics and regardless of the amount of gluten of flour.
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Marquetti, Carline. "Obtenção e caracterização de farinha de casca de jabuticaba (Plinia cauliflora) para adição em biscoito tipo cookie." Universidade Tecnológica Federal do Paraná, 2014. http://repositorio.utfpr.edu.br/jspui/handle/1/830.
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A jabuticaba é fruto tropical com propriedades nutricionais importantes, sendo excelente fonte de carboidratos, fibras, compostos fenólicos e minerais como ferro, cálcio e fósforo. Esse fruto e suas frações podem ter extensa aplicabilidade tanto para a indústria, como para a comercialização e consumo in natura. Pesquisas apontam que a maior fração de espécies biologicamente ativas da jabuticaba encontra-se na casca, podendo viabilizar seu uso para elaboração de um produto como alternativa de aproveitamento da mesma, possibilitando a produção de alimentos com propriedades funcionais. Tal iniciativa permite avançar com estudos direcionados aos compostos bioativos presentes tanto na fruta como nos produtos derivados, bem como avaliar a influência do processamento nestes compostos. Com base no exposto, o presente estudo teve como objetivo avaliar os compostos bioativos da casca de jabuticaba (Plinia cauliflora) e dos remanescentes na farinha da casca de jabuticaba para posterior aplicação em biscoito tipo cookie. A variação entre os teores destes compostos presentes na casca e na farinha da casca de jabuticaba também foram avaliados. O estudo foi realizado por meio de análises físico-químicas dos extratos hidroalcoólicos da casca e farinha deste, sendo elas, umidade, proteína, lipídeos, cinzas, fibras, carboidratos, valor calórico, acidez total titulável, pH, compostos bioativos (fenóis, flavonóides, antocianinas, taninos condensados) e atividade antioxidante por três métodos distintos (DPPH expresso em TEAC, DPPH expresso em EC50 e FRAP). A casca demonstrou ser rica em compostos fenólicos, dentre eles, antocianinas, flavonóides e taninos condensados, reforçando que a composição apresentou teores consideráveis de atividade antioxidante, tanto no sequestro como na interação com radicais livres. Também apresentou altos teores de umidade e conteúdos consideráveis de fibras e carboidratos. A farinha da casca de jabuticaba apresentou umidade condizente com a legislação e teores consideráveis de carboidratos, compostos fenólicos em geral e atividade antioxidante, além de ser fonte de fibras. Também se observou na mesma a concentração dos compostos analisados devido à desidratação das cascas e outros fatores. A partir da farinha foram elaborados biscoitos tipo cookie com substituições de 0,0, 2,5, 5,0 e 7,5% de farinha de trigo integral por farinha da casca de jabuticaba e os mesmos avaliados físico-quimicamente através das mesmas variáveis utilizadas na casca e farinha. Posteriormente foram avaliados microbiologicamente antes de serem encaminhados à análise sensorial, já aprovada pelo Comitê de Ética, onde foram realizados testes de aceitação e intenção de compra. Os cookies obtiverem teores de umidade condizentes com a legislação, além de revelarem-se fonte de proteínas e fibras. Todas as formulações apresentaram redução na concentração dos compostos bioativos devido ao processo de cocção, porém também houve manutenção de teores desejáveis de compostos fenólicos e atividade antioxidante. Os resultados sensoriais permitem concluir que todas as amostras foram aceitas, comparadas ao padrão. A formulação com 7,5% de farinha da casca de jabuticaba foi considerada ideal para adicionar em biscoitos tipo cookie, pois resultou em maiores teores de compostos fenólicos e também em maiores níveis de ação antioxidante, resultando em produto com conteúdo de propriedades biologicamente ativas elevado, sem interferir na qualidade sensorial e nos padrões de identidade do mesmo.The jabuticaba is a tropical fruit with important nutritional properties, and excellent source of carbohydrates, fiber, phenolic compounds and minerals like iron, calcium and phosphorus. This fruit and its fractions may have extensive applicability both for industry and for the commercialization and consumption in natura. Research indicates that the greatest fraction of the jabuticaba biologically active species is in the skin, may enable their use for production of a product as an alternative use of the same, enabling the production of foods with functional properties. This allows forward with studies directed to the bioactive compounds present in both the fruit as in derivatives and to evaluate the influence of processing these compounds. Based on the above, the present study aimed to evaluate the bioactive compounds from the jabuticaba skin (Plinia cauliflora) and remaining in the jabuticaba flour skin for later use in biscuit type cookie. The variance between the levels of these compounds in the jabuticaba skin and flour skin were also evaluated. The study was conducted by means of physicochemical analysis of hydroalcoholic extracts of the skin and flour, they being, moisture, protein, lipid, ash, fiber, carbohydrates, calories, total titratable acidity, pH, bioactive compounds (phenols, flavonoids, anthocyanins, condensed tannins) and antioxidant activity by three different methods (DPPH expressed in EC50, DPPH expressed in TEAC and FRAP). The skin has proved to be rich in phenolic compounds, among them, anthocyanins, flavonoids and condensed tannins, reinforcing that the composition showed considerable levels of antioxidant activity in both the scavenging and the interaction with free radicals. Also showed high levels of moisture and considerable content of fiber and carbohydrates. The jabuticaba flour skin showed consistent moisture with legislation and considerable amounts of carbohydrates, overall phenolic compounds and antioxidant activity, besides being a source of fiber. It is also noted there in the concentration of the analyzed compounds due to dehydration of the skins and other factors. From flour, biscuits type cookie were prepared with substitutions of 0.0, 2.5, 5.0 and 7.5% whole wheat flour for jabuticaba skin flour and they assessed physicochemical form with the same variables used in the skin and flour. Subsequently were evaluated microbiologically before being forwarded to the sensory analysis, already approved by the Ethics Committee, where acceptance and purchase intent tests were performed. Cookies obtain moisture levels consistent with the law, apart from revealing the source of protein and fiber. All formulations showed reduction in the concentration of bioactive compounds due to the cooking process, but also there was maintenance of desirable levels of phenolics and antioxidant activity. Sensory results showed that all samples were accepted, compared to the standard. The formulation with 7.5 % jabuticaba skin flour was considered ideal for adding in biscuits type cookie, as showed higher content of phenolic compounds and also in higher levels of antioxidant activity, resulting in products with high content of biologically active properties without interfering with the sensory quality and standards of identity.
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Canales, Montoya Joana Vanessa, Schnaiderman Berko Heringman, Almonte Cuadra Diego Renato Jara, Cohen Gabriela Adriana Jimenez, and Orchessi Jose Luis Valdivia. "Ey! Dough." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/626528.
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Nuestro trabajo de investigación se basa en un plan de negocio, el cual demuestra como una industria o mercado estático puede revolucionarse integrando la innovación y personalización en conjunto. En este sentido, se ha creado la marca “Ey! Dough”, un nuevo formato para consumir masa de galletas, en donde el cliente puede diseñar su pedido, combinando diferentes sabores y toppings en base a sus gustos y preferencias. A partir del uso de métodos de validación, como encuestas y focus group, hemos podido determinar que nuestro público objetivo se encuentra en un entorno cambiante y busca seguir las tendencias, sobre todo cuando se trata del sector gastronómico, que es uno de los más fuertes en nuestro país. La ventaja competitiva de nuestra marca es la diferenciación. Actualmente, los competidores de nuestro sector solo ofrecen productos hechos a base de masa de galletas en un formato predeterminado y con un único sabor, ninguno de ellos aplica nuestro formato personalizable. Por otro lado, se ha logrado validar la aceptación del producto a través de nuestros canales de ventas. De ellos, el más importante son las redes sociales, ya que nos han generado las ganancias más significativas de la empresa hasta el momento. Ha sido tan buena la aceptación de la marca que una de las plataformas móviles de entrega a domicilio más importantes, Uber Eats, nos han ofrecido afiliarse con nosotros por un periodo de prueba determinado.Our research work is based on a business plan, which demonstrates how an industry or static market can be revolutionized by integrating innovation and personalization together. In this sense, the brand "Ey! Dough", a new format to consume cookie dough, where the customer can design their order, combining different flavors and toppings based on their tastes and preferences. From the use of validation methods, such as surveys and focus group, we have been able to determine that our target audience is in a changing environment and seeks to follow trends, especially when it comes to the culinary sector, which is one of the strongest in our country. The competitive advantage of our brand is differentiation. Currently, the competitors of our sector only offer products made from cookie dough in a predetermined format and with a unique flavor, none of them applies our customizable format. On the other hand, we have validated the acceptance of the product through our sales channels. Of these, the most important are social networks, since they have generated the most significant earnings of the company so far. Acceptance of the brand has been so good that one of the most important mobile home delivery platforms, Uber Eats, has offered to join us for a certain trial period.
Trabajo de investigación
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Marcilio, Roberto. "Uso do grão de amaranto no desenvolvimento de produto tipo "cookie" isento de gluten. Caracteristicas nutricionais e sensoriais." [s.n.], 2001. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254499.
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Orientador: Jaime Amaya-FarfanDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-07-29T04:58:59Z (GMT). No. of bitstreams: 1 Marcilio_Roberto_M.pdf: 6541964 bytes, checksum: b91b4bce4bb28c3f375e616c8ef63f68 (MD5) Previous issue date: 2001
Resumo: O único tratamento efetivo para as pessoas celíacas é a remoção total da dieta de produtos contendo glutén, ou seja, elaborados com grãos considerados tóxicos. Essa remoção é tarefa dificil devido à grande quantidade de produtos industrializados e caseiros preparados através desses cereais
Abstract: The only effective treatment to people celiacs is the total removal of the diet of products containing gluten, which is made with grains considered toxic. This removal is difficult task because of the large amount of manufactured goods and homemade prepared by the batch
Mestrado
Mestre em Alimentos e Nutrição
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Villavicencio, Terreros Felipe A. "Cybercrimes." IUS ET VERITAS, 2014. http://repositorio.pucp.edu.pe/index/handle/123456789/123541.
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In recent times, due to the development of information technology,a new form of crime called informational crimes has developed. in relation to this new type of crime, a special criminal law was issued, whose purpose is to prevent and punish illegal activities that affect computer systems and datas, secret communications, and other legal goods that are affected withthis type of crime, such as equity, public faith and sexual freedom.En los últimos tiempos, producto del desarrollo de las tecnologías informáticas se ha ido desarrollando una nueva forma de criminalidad denominada delitos informativos. en relación a esta nueva forma delictiva, se ha emitido una Ley penal especial cuya finalidad es prevenir y sancionar las conductas ilícitas que afectan los sistemas y datos informáticos, así como el secreto de las comunicaciones, y los demás bienes jurídicos que resulten afectados con esta modalidad delictiva, como son el patrimonio, la fe pública y la libertad sexual.
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Uriyo, Maria Jr. "Effect of 1B/1R Chromosomal Translocation on Dough Rheology of Soft Red Winter Wheat Flour." Diss., Virginia Tech, 1997. http://hdl.handle.net/10919/30452.
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Nine 1B/1R translocated soft red winter wheat (SRWW) varieties and six non-1B/1R varieties from two crop years (1995-1996 and 1996-1997), grown in two Virginia locations (Warsaw and Blacksburg), were studied to evaluate the effects of the 1R rye chromosome on soft wheat flour quality and baking performance. The presence of the 1B/1R chromosomal translocation in wheat has been reported to provide disease resistance, but produce sticky doughs.
The 1995-1996 and 1996-1997 SRWW flours were subjected to farinograph analysis and dough stickiness testing. Dough stickiness was determined by the Schwarzlaff-Shepherd Dough Stripping Method. Wheat samples from 1995-1996 were also analyzed for protein, ash, and moisture content, alkaline water retention capacity (AWRC), cookie diameter, tensile stress and strain, and by ¹³C nuclear magnetic resonance (¹³C-NMR) spectroscopy techniques.
Significant (p = 0.0001) negative correlations were found between AWRC and cookie diameter of SRWWs grown in Warsaw and Blacksburg. Location was found to exert a significant effect on AWRC, cookie diameter and stickiness (p < 0.05). Farinograph data revealed that mixing characteristics of SRWW were affected significantly by variety, crop year and location (p < 0.05). In some cases the 1B/1R varieties had lower breakdown rates, longer departure times (DT) and lower mixing tolerance index (MTI), than their non-1B/1R counterparts. There was a significant difference (p = 0.0133) in the stickiness of 1B/1R and non-1B/1R samples from Blacksburg. However no such difference was found in the corresponding Warsaw samples (p = 0.9826), indicating that location exerted a significant effect on stickiness.
Two flour samples exhibiting stickiness (one with and one without 1B/1R) and two non-sticky samples (one with and one without the 1B/1R) were fractionated into gluten, starch and water-solubles (WS) in order to determine if the sticky dough factor resided in the 1B/1R and / or non-1B/1R WS. The peel time of the interchanged samples, as in the case of 'Massey' flour combined with the WS from VA52-22, increased to 79 seconds from the 30 seconds originally observed in the Massey flour. However when gluten and starch fractions from a non-sticky, non-1B/1R sample,VA54-21, were mixed with WS from VA54-211 (sticky, 1B/1R), the peel time went from 18 in the original flour to 8 seconds.
Tensile measurements showed dough stress was not significantly affected by the presence or absence of 1B/1R (p = 0.7057). However, dough strain was lower in 1B/1R translocated SRWWs (p = 0.0048). A ¹³C-NMR spectra failed to show differences amongst selected 1B/1R and non-1B/1R dough samples. Proton relaxation time (T1-rho-[H]) - a ¹³C-NMR technique, indicated that water did not exert a significant influence on the molecular dynamics within the dough samples of Massey (non-1B/1R), VA54-211 (1B/1R) and VA52-22 (1B/1R). However, the non-sticky, non-1B/1R sample (VA54-21) had a higher proton relaxation time at 62 ppm which may indicate the size of starch-protein particles in VA54-21 doughs were larger and less flexible than in the other three doughs.Ph. D.
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Liljedahl, Hildebrand Teodor, and Filip Nyquist. "Cookies, GDPR and Dark patterns : Effect on consumer privacy." Thesis, Blekinge Tekniska Högskola, Institutionen för datavetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-21726.
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The European General Data Protection Regulation has changed how users interact with cookie notices online. The rules state that users consent must be given via a clear, affirmative act and easily withdrawable by the end-user. Dark patterns, a way of tricking a user into giving more consent than needed with the help of, for example,size of objects, text and button colour could be applied to these notices to trick the user into giving more consent than needed. The objective of the thesis study was to develop a scraper in Python which could analyze web pages automatically against a set of created measurable parameters. That means that first, measurable parameters needed to be defined for the scraper, and then, implemented in such a way that it automatically could find and analyze cookie notices. The scraper was implemented in Python with the help of the browser testing libraries called Splinter and Selenium. The results from the experiment showed that the size of the notices was mostly small, but some pages used up the whole page for the notice. The amount of pre-ticked boxes and the readability of the notices also showed usage of dark patterns. The conclusion that can be drawn from the result is that the GDPR and e-Privacydirective have affected the usage in most web pages, as they seem to use some types of dark patterns to trick the user into giving more consent than is needed to be able to use the web page, and with an improved scraper, the result could show even morePresentation har redan ägt rum på zoom
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Boström, Jessica, and Beatrice Svedlund. "Det nya hotet mot användarens integritet : En studie om individanpassad reklam på Facebook." Thesis, Högskolan Dalarna, Företagsekonomi, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:du-25467.
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Problem: Vid accepterandet av användarvillkor och cookies på Facebook får företag information om respektive användare och kan därmed skapa individanpassad reklam, något som kan uppfattas som integritetskränkande. Syfte: Analysera och beskriva användarens beteende och vidare kunskap om individanpassad reklam, via cookies, på Facebook. Teori: Den teoretiska referensramen omfattar bakgrundsinformation om Facebook, cookies och individanpassad reklam. Grundläggande teori baseras på hur företag använder sig av Facebook, cookies och individanpassad reklam för att marknadsföra sina produkter och tjänster. Metod: Studien har tillämpat en deduktiv ansats med en webbenkät som datainsamlingsverktyg. Enkäten sändes ut till 3318 programstudenter på Högskolan Dalarna, med svenska som undervisningsspråk. Resultat: Studiens resultat redovisas utifrån insamlad data från enkätundersökningen. Data sammanställdes i stapeldiagram, histogram och i tabeller med beskrivande statistik och medelvärde. Slutsats: Användaren besitter inte kunskap om vad de accepterar när de godkänner Facebooks användarvillkor och anser sig inte vara orolig över den personliga information Facebook tar del av i kommersiellt syfte.Problem: Accepting the term of use for cookies and Facebook, gives companies information about each user of Facebook so they can create personalized advertising. Purpose: The purpose of the paper is to analyze and describe the user´s behavior and further knowledge of personalized advertising, through cookies, on Facebook. Theory: The theoretical frame includes information about Facebook, cookies and personalized advertisements. The theory is based on how companies use Facebook, cookies and personalized advertisements to promote their products and services. Method: The study has used a deductive approach with a web questionnaire as a data collection tool. The questionnaire was sent to 3318 students at Högskolan Dalarna, with Swedish as the language of instruction. Results: The results of the study is based on collected data from the survey. The data was compiled in bar charts, histograms and a table with descriptive statistics and mean. Conclusion: The user does not have knowledge of what they accept when they approve Facebook's Terms of Service and do not feel worried about the personal information Facebook delivers for commercial purposes.
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Lundberg, Karl Johan. "Investigating the current state of securityfor small sized web applications." Thesis, Linköpings universitet, Databas och informationsteknik, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-89160.
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It is not uncommon to read about hacker attacks in the newspaper today. The hackers are targeting governments and enterprises, and motives vary. It may be political or economic reasons, or just to gain reputation. News about smaller systems is, unsurprisingly, not as common. Does this mean that security is less relevant of smaller systems? This report investigates the threat model of smaller web applications, to answer that very question.Different attacks are described in the detail needed for explaining their threat but the intention is not to teach the reader to write secure code. The report does, however, provide the reader with a rich source of references for that purpose. After describing some of the worst threats, the general cloud threat model is analyzed. This is followed by a practical analysis of a cloud system, and the report is closed with general strategies for countering threats.The severe destruction that a successful attack may cause and the high prevalence of those attacks motivates some security practices to be performed whenever software is produced. Attacks against smaller companies are more common now than ever before
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Brekke, Sarah. "Trans-free fats and oils: chemistry and consumer acceptance." Kansas State University, 2013. http://hdl.handle.net/2097/16268.
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Master of ScienceDepartment of Food Science
Delores Chambers
Research has shown that trans fat consumption increases the levels of low-density lipoprotein (LDL) and has a direct correlation to the incidence of heart disease. It is now widely believed that trans fat intake adversely affects the health of consumers. A Food and Drug Administration (FDA) ruling, effective January 1, 2006, required declaration of trans fat content on all Nutrition Facts labels of food products. Around the same time local governments, such as the city of New York, and some restaurants followed suit by eliminating trans fats from their menus. The food industry’s initial concern with trans fat elimination/reduction was the loss of some functionality such as shelf life, stability, and creaming ability with trans-free fats and oils. Researchers are working to develop new trans-free fats and oils that do not have negative sensory properties and maintain the functionality of traditionally hydrogenated oils when used in baked and fried goods. This is an overview of the chemistry, health risks, and research that has been performed to either reduce or eliminate trans fats in food products.
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Souza, Estefania Julia Dierings. "Propriedades tecnológicas, nutricionais e sensoriais de biscoito tipo cookie sem glúten, desenvolvido com arroz de diferentes teores de amilose e feijãocaup." Universidade Federal de Pelotas, 2018. http://guaiaca.ufpel.edu.br:8080/handle/prefix/4093.
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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
O uso de farinha de arroz é uma alternativa muito utilizada em produtos de panificação sem glúten, contudo a composição e características dos produtos depende das particularidades das farinhas utilizadas em sua elaboração. Objetivou-se com o estudo avaliar os efeitos de farinhas mistas de arroz, com diferentes teores de amilose, e feijão-caupi sobre propriedades tecnológicas, nutricionais e sensoriais de biscoitos tipo cookie. Para tanto, foram analisadas as propriedades das farinhas, como composição proximal, solubilidade e absorção de água, atividade de água, proteína solúvel e digestibilidade proteica. Os parâmetros de qualidade de biscoito tipo cookie como composição proximal, atividade de água, proteína solúvel, digestibilidade proteica, espessura, diâmetro, fator de dispersão, textura, cor, perfil de aminoácidos e análise sensorial com os testes de preferência, aceitação e intenção de compra foram avaliados. Os biscoitos tipo cookies preparados com a formulação contendo farinha de arroz de alto (BRS Catiana) e médio teor de amilose (EEA 406) apresentaram, respectivamente os menores valores de dureza enquanto que os elaborados com farinhas de arroz baixo teor de amilose (Cateto) apresentaram maior fraturabilidade. Os biscoitos tipo cookies elaborados com farinha de arroz de baixo teor de amilose (cateto) apresentaram sensorialmente maior dureza e mais escuros. Os biscoitos tipo cookies elaborados com farinha de arroz de alto teor de amilose (BRS Catiana) apresentaram coloração mais clara, menor dureza e maior preferência. Os atributos odor e sabor não apresentam diferença entre as formulações.
The use of rice flour is a widely used alternative in gluten-free baking products, however the composition and characteristics of the products depends on the particularities of the flour used in its preparation. The objective of this study was to evaluate the effects of mixed rice flour with different levels of amylose and cowpea on technological, nutritional and sensory properties of cookie. The properties of flours, such as proximal composition, solubility and water absorption, water activity, soluble protein and protein digestibility were analyzed. Cookie quality parameters such as proximal composition, water activity, soluble protein, protein digestibility, thickness, diameter, dispersion factor, texture, color, amino acid profile and sensory analysis with the tests of preference, acceptance and intention of were evaluated. Cookies prepared with the formulation containing high (BRS Catiana) and medium amylose (EEA 406) rice flour had the lowest values of hardness, respectively, while those made with low amylose (Cateto) rice flour, presented greater fracture. Cookies made with rice flour with low amylose content (Cateto) were sensorially harder and darker. Cookies made with high amylose (BRS Catiana) rice flour showed lighter color, less hardness and higher preference. The odor and taste attributes do not present differences between the formulations.
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Ďopan, Lukáš. "Aplikace pro odhalování sledování aktivit uživatelů na internetu." Master's thesis, Vysoká škola ekonomická v Praze, 2013. http://www.nusl.cz/ntk/nusl-198064.
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Tracking Internet users is one of the most controversial and discussed IT topic nowadays. Except of the publicly known tracking by marketing agencies, there even appeared secret methods of surface monitoring of USA population. Because, as shown in this thesis, majority of existing tools for defence against tracking on the Internet are cooperating with trackers, the goal of this thesis is to develop independent defend tool that would block tracking. After mentioning the motivation for tracking and its history there are analysed all known and widespread tracking methods in detail. The two following sections of the thesis are describing the world biggest companies performing the user tracking and their tools and options to defend against each method of tracking by available defensive tools. The practical part of the thesis contains the description, example of usage and manual for developed defensive tool, that protects users on the Internet against the most widespread tracking methods by restricting communication with suspicious 3-rd party servers.
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Hollis, Daniel Naib. "TILLÄMPAR STUDENTER INFORMERAT SAMTYCKE VID BESÖK AV E-HANDEL SIDOR." Thesis, Högskolan i Skövde, Institutionen för informationsteknologi, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:his:diva-16542.
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Denna undersökning handlar om att identifiera vad för faktorer som påverkar högskolestudenters beslut vid godkännande av cookies vid besök av e-handel. Undersökningen utfördes genom mixed metod forskningsmetod. Metoderna skedde i form av kvantitativ och kvalitativ i form av enkätundersökning samt intervjuer. Syftet med undersökningen var att förstå vilka faktorer som påverkar studenters godkännande av cookies när de besöker e-handel. Motiven till denna undersökning är att allt fler människor spenderar en stor del av sin tid på en växande bransch där de ständigt bemöts av popuppnotifikationer av cookies som kräver deras godkännande och medför att per automatik att många godkänner utan grund på informerat samtycke. Detta är något som behöver undersökas för att identifiera vad för faktorer som påverkar högskolestudenter informerade samtyckes godkännande av cookies.
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Miller, Ashley E. "Descriptive analysis of black walnut cultivars and relationship between consumer acceptance and descriptive analysis of black walnuts in a sugar cookie base." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/14638.
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Master of ScienceFood Science - Human Nutrition
Delores Chambers
Researchers evaluated the flavor characteristics of seven black walnut (Juglans nigra L.) cultivars: Brown Nugget, Davidson, Emma K, Football, Sparks 127, Sparrow, and Tomboy using descriptive sensory analysis. Seven trained panelists developed a lexicon for the black walnuts and scored the intensities of the samples for 22 flavor and taste attributes. Results showed that the 7 samples differed significantly (P ≤ 0.05) on 13 of the attributes. For the majority of the attributes, only Emma K differed from the rest of the cultivars by being characterized with lower scores for black walnut ID, overall nutty, nutty-grain-like, nutty-buttery, floral/fruity, oily, and overall sweet. It also was higher in acrid, burnt, fruity-dark, musty/earthy, rancid, and bitter attributes. Researchers then incorporated the black walnut cultivars into a simple cookie recipe and evaluated the samples for differences in flavor attributes using the same trained panelists. Nine of the 25 attributes differed significantly across cultivars: black walnut ID, overall nutty, nutty-buttery, brown, toasted, acrid, rancid, overall sweet, and sweet (P ≤ 0.05). Lower mean scores in black walnut ID, overall nutty, and sweet and higher mean scores in rancid and acrid characterized the Emma K cookie. A PCA biplot revealed that cookies with Football, Sparks 127, and Sparrow walnuts related with one another and the attributes nutty-woody, leavening, and piney. A consumer acceptance test for six of the cookies (Tomboy cultivar was excluded) was also performed. There were four significant clusters of consumers that differed in their acceptance of the cookie samples. Cluster 1 preferred Football, clusters 2 and 3 each showed no overall preference, and cluster 4 preferred Emma K suggesting a set of niche consumers for black walnut cookies. Results presented in this paper can assist black walnut growers in determining which cultivars to plant and harvest. By knowing which cultivars have the most desirable flavor characteristics, growers can focus time and resources on select cultivars, therefore resulting in higher quality black walnuts as products to be sold to consumers in various formats. By consciously choosing which cultivars to harvest, black walnut growers can meet market demand and increase profit.
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Suzumura, Deise. "Ensino de inglês para crianças pequenas : estudos para adaptação do manual do professor que acompanha o livro didático "Cookie and friends starter"." Universidade Estadual de Londrina. Centro de Letras e Ciências Humanas. Programa de Pós-Graduação em Letras Estrangeiras Modernas, 2016. http://www.bibliotecadigital.uel.br/document/?code=vtls000210832.
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Este estudo tem a finalidade de apresentar o processo de nossa pesquisa para o Mestrado Profissional em Letras Estrangeiras Modernas, da Universidade Estadual de Londrina. Além disso, este visa a contribuir para as investigações no campo do ensino e da aprendizagem de inglês a crianças brasileiras como temos visto em, por exemplo, Pires (2001); Tonelli (2010); Assis-Peterson e Gonçalves (2001); Magalhães (2011); Ramos e Roselli (2008). Entre outros objetivos, o foco deste trabalho é o caminho percorrido até a proposição de uma adaptação do manual do professor para o livro didático de inglês para crianças chamado Cookie and friends Starter, destinado originalmente a crianças de 3 anos e utilizado para crianças brasileiras de 1 e 2 anos, em cujo contexto lecionamos atualmente e de onde surgiu o interesse do presente estudo. Assim, com a crescente procura por instituições de ensino que ofereçam inglês para crianças, emerge também a insuficiência da oferta de materiais didáticos que atendam às carências deste público. Desta forma, apoiamo-nos em estudos sobre necessidades de materiais didáticos de Machado (2008); Rinaldi (2012); Silva, Rocha e Tonelli (2010), dentre outros. Para chegarmos àquele material, realizamos uma busca antes entre as coleções didáticas disponíveis no Brasil, selecionamos três delas e as analisamos com base na matriz de análise de materiais didáticos de Eres Fernández (2014). Decidimos, então, pelo livro mencionado e elaboramos a adaptação do manual do professor, que se encontra no segundo volume deste trabalho. Finalmente, tendo em vista que a literatura sobre material didático para o ensino de línguas estrangeiras na educação infantil é insuficiente, entendemos que, como docentes desse nível de ensino, podemos contribuir para a expansão deste campo de estudo.This study aims to present the Professional Master's Degree in Modern Foreign Languages research process, at the State University of Londrina. In addition, it aims to contribute to the investigations in the field of teaching and learning English to Brazilian children as we have seen, for example, in Pires (2001); Tonelli (2010); Assis-Peterson and Gonçalves (2001); Magalhães (2011); Ramos and Roselli (2008). The focus of this paper is to show the route taken which led us to the proposition of a teacher's guide adaptation for Cookie and friends Starter, an English for children textbook, originally intended for 3-year-old children and used for Brazilian children aged 1 and 2 years. This is the context in which we currently teach and where did the interest of the present study fomented. Therefore, with the growing demand for educational institutions that offer English for children, also emerges the insufficient supply of teaching materials that meet the needs of these students. Thus, we support studies on the needs of teaching materials of Machado (2008); Rinaldi (2012); Silva Rocha and Tonelli (2010), among others. In order to choose that material, we previously conducted a search among teaching material compilations available in Brazil. We selected and analyzed three of them based on the analysis of an array of teaching materials by Eres Fernández (2014). We decided then, to the mentioned textbook and prepared the teacher's guide adaptation, which is the second volume of this survey. Finally, given that the literature on teaching materials for foreign languages teaching in early childhood education is insufficient, we understand that, as teachers of this level of education, we can contribute to the expansion of this field of study.
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Gonzalez, Iii Rodobaldo Miguel. "Organization Public Relationships on Social Media: The Experience of Those Who "Like" Oreo on Facebook." Scholar Commons, 2013. http://scholarcommons.usf.edu/etd/4493.
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Despite a growing amount of research on social media, little research has been conducted to investigate why consumers connect with brands on Facebook. As companies continue to expand their presence to the social networking website, a gap in research on social media has formed. This study focuses on consumer's connection with a brand on Facebook. To do this, this research focuses on the connection of consumers with Oreo on the website to identify the environment created that engages those who connect with the brand online. Oreo was selected as the focus of the research due to its popularity on Facebook as well as the steady engagement that occurs on its page. Utilizing a phenomenological method, this qualitative study features 12 interviews in which current Oreo fans on Facebook discussed their experience and motivations for connecting with the brand. The interview questions were designed to investigate whether the tenets of relationship management theory and Ledingham's (2003) five dimensions of organization-public relationships (trust, openness, investment, involvement, and commitment) aligned with interaction on Facebook. Overall, the responses of the participants identified a connection between organization-public relationships and engagement on social media.
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Cohen, Leamore. "“You know, kids don’t come out in a cookie-cutter” : disability and other processes mothers of ‘labelled’ children negotiate in the educational playing field." Thesis, University of British Columbia, 2008. http://hdl.handle.net/2429/2759.
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This thesis examines how mothers of children labeled ‘learning disabled’ negotiate with educational professionals as advocates for their children. Previous scholarship has not adequately addressed the role that parents, particularly mothers of children labeled ‘learning disabled’ play in the education of their children. Through analyzing the ways in which these educational practices shape people’s experiences and identities, we can gain a deeper understanding of the ways in which labeling processes are experienced, managed, constructed, negotiated and/or resisted. This subject was explored through in-depth interviews with six mothers, using interviewing practices informed by standpoint methodology.
My analysis follows two major themes. The first theme deals with the contradictory nature of psychoeducational assessments in the classrooms of the educational system. I demonstrate how psychoeducational assessments act as a set of rules, regulations and rights. I demonstrate how the mothers in my study used these as tools for empowerment and resistance to educational structures and discourses of normalcy. I also demonstrate the limitations of these texts to secure the educational interest and rights of children labeled ‘learning disabled’. The second theme deals with transformation processes. I ask, how do mothers of children labeled ‘learning disabled’ change as a result of negotiating their child or children’s ‘learning disability’. I demonstrate how being a parent of a child labeled ‘learning disabled’ is outside the sphere of ‘regular’ parenting and the sphere of the formal educational system and the economic, social and health-related consequences of such negotiations.
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Hilton, Alison Lynette. "“The Heart, The Wallet and the Cookie Cutter”: Student and stakeholder experiences of undertaking LANTITE, the high-stakes test in Australian initial teacher education." Thesis, Hilton, Alison Lynette ORCID: 0000-0002-1242-0577 (2021) “The Heart, The Wallet and the Cookie Cutter”: Student and stakeholder experiences of undertaking LANTITE, the high-stakes test in Australian initial teacher education. Professional Doctorate thesis, Murdoch University, 2021. https://researchrepository.murdoch.edu.au/id/eprint/62744/.
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The aim of this research was to explore initial teacher education (ITE) student and stakeholder perceptions of the student experience of undertaking a nationally mandated, highstakes test: Literacy and Numeracy Test for Initial Teacher Education students (LANTITE). This licensure test became a requirement from 1st July 2016 as part of the ongoing reform of teacher education in Australia. Teacher education reform has long been part of international and domestic political agendas, particularly in the pursuit of teacher quality.
This mixed methods study used a pragmatic approach and the research was intentionally designed to give voice to the student experience. There were two distinct participant groups recruited for this study: (a) ITE students from Australian universities; and (b) ITE stakeholders who have regular contact with ITE students and were employed in roles such as teacher educators at universities and teaching staff in Australian schools. There were two phases of the research conducted in early 2019 over an eight-week period. The first phase consisted of a short online questionnaire for both ITE students and stakeholders, and the second phase consisted of a semi-structured telephone interview with individuals from both participant groups who had opted into this component as part of the online questionnaire.
Both ITE students and stakeholders identified three main themes relating to the student experiences of the test: (a) The Heart (emotions and feelings related to the tests); (b) The Wallet (costs associated with the test); and, (c) The Cookie Cutter (the inclusion/exclusion tensions of creating a quality teacher). A diverse range of experiences were recorded and included positive, neutral and negative feedback both about the process and the overall experience. Students also described a range of experiences relating to the different phases of the testing process, including pre-test, during LANTITE and post-test.
The research findings give voice to those most impacted by the implementation of LANTITE in 2017 and provide new insights into how the students are experiencing the tests for the professional authorities, universities and teacher educators who support initial teacher education students in meeting the standards required of LANTITE and complete their preservice course requirements. Furthermore, the findings from this study suggest improvements in communication to students and a range of supports to students undertaking the tests is required for students to have a clearer understanding of the testing process and structure. The research findings also inform several recommendations in relation to improving the processes for students undertaking this test, particularly in relation to student communication and how results and student feedback are offered. A number of suggested policy improvements are also recommended, including the need to proactively engage students in the design and review of the test experience and the importance of taking student wellbeing into consideration in the testing process.
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Li, Jian. "Total anthocyanin and dietary fiber contents in blue corn cookies as affected by ingredients and oven types." Diss., Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1673.
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Daini, Irene. "Anonimato in rete." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2015. http://amslaurea.unibo.it/9599/.
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CAP.1: introduzione sulla creazione di Internet e la sua diffusione;
CAP.2: panoramica sui dati reperibili online e sugli strumenti attraverso cui è possibile estrarne informazioni;
CAP.3: concetti di privacy ed anonimato applicati ad Internet, alcune normative, sintesi su cookie e spyware;
CAP.4: deep web, cos'è e come raggiungerlo;
CAP.5: TOR project, elenco delle componenti, spiegazione del protocollo per la creazione di connessioni anonime, particolarità ed aspetti problematici;
CAP.6: conclusioni; carrellata dei progetti correlati a TOR, statistiche sull'uso dell'Internet anonimo, considerazioni sugli effetti dell'anonimato sul sociale e sull'inviolabilità di questo sistema.
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Correa, Carlos Victor Bessa. "Processamento de biscoito a partir de ingredientes funcionais: fibra de albedo de maracujá e xilitol." Universidade Federal do Amazonas, 2010. http://tede.ufam.edu.br/handle/tede/4612.
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FAPEAM - Fundação de Amparo à Pesquisa do Estado do Amazonas
Biscuit is one of the most commercialized in Brazil, its ingredients are high in hydrogenated fat, low fiber content and high calorie. These ingredients contribute to increased cholesterol, triglycerides and obesity. Consumers are children and teenagers, who enjoy the sweet taste, sensory aspect and practicality. Incorporation of functional ingredients in food products has grown in recent decades. The albedo of yellow passion fruit (Passiflora edulis f. flavicarpa) is an agroindustrial residue utilized as dietary fiber. Xylitol is a sweetener whose metabolism occurs via the pentose phosphate independent of insulin, low calorie and inhibits the incidence of caries. The objective was to develop functional biscuit with nutritional properties, fiber-enriched albedo of passion fruit, sweetened with xylitol and evaluation of the physical, physicochemical and sensory. The cookies were prepared by adding fiber to the concentration of 3, 6, 9 and 12%, 10% of xylitol and control with the traditional formulation. The data were analyzed for texture, water activity, soluble solids, pH, pectin, nutritional value and sensory analysis. The results confirm the changes in levels of lipids, carbohydrates, protein, fiber and calories compared to control cookies. The cookie was preferred with 3% fiber, and also the most accepted among the tasters, 71.43% said they liked a lot. In proportion with 12% fiber negatively influenced the texture and acceptability. We conclude that the biscuit enriched with fiber at a rate of 3% is more suitable for development of alternative foods.
O biscoito é um dos produtos mais comercializado no Brasil, os consumidores são as crianças e adolescentes, que apreciam o sabor doce, aspecto sensorial e praticidade. Seus ingredientes contêm elevado teor de gordura hidrogenada, baixo teor de fibras e elevada caloria. Esses ingredientes contribuem para o aumento do colesterol, triglicerídeos e obesidade. A incorporação de ingredientes funcionais em produtos alimentícios tem crescido nas últimas décadas. O albedo do fruto de maracujá (Passiflora edulis f. flavicarpa) é um resíduo agroindustrial aproveitado como fibra alimentar. O xilitol é um adoçante cujo metabolismo ocorre via pentose fosfato independe da insulina, contem baixa caloria e inibe a incidência de cáries. O objetivo deste trabalho foi elaborar biscoito com propriedades nutricionais funcionais, enriquecido com fibra de albedo de maracujá, adoçado com xilitol e avaliação das características físicas, físico-químicas e sensorial. Os biscoitos foram elaborados pela adição de fibra nas concentrações de 3, 6, 9 e 12% com 10% de xilitol e o controle com formulação tradicional. As análises realizadas foram da textura, atividade de água, sólidos solúveis, pH, pectina, valor nutricional e análise sensorial. Os resultados confirmam as modificações nos teores de lipídeos, carboidratos proteínas, fibras e calorias em relação ao biscoito controle. O biscoito preferido foi com 3% de fibra, sendo também o mais aceito entre os degustadores, 71,43% afirmaram que gostaram muito. Na proporção com 12% de fibra influenciou negativamente na textura e aceitabilidade. Conclui-se que o biscoito enriquecido com fibra na proporção de 3% é a mais indicada para elaboração de alimentos alternativos.
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Gharam, Jean. "Does the cookie taste good when learning what it consists of? : A quantitative study on online behavior advertising and generation X & Ys attitude regarding it." Thesis, Uppsala universitet, Företagsekonomiska institutionen, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-448170.
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Purpose: The purpose of this study is to investigate the different consumption attitudes of generation X & Y and their privacy concerns regards to company’s use of online behavior advertisement (hereafter referred to as OBA) Research questions: RQ1. What are the differences in consumption behavior between generations X and Y regarding the effect of OBA? RQ2. What are the differences between Generation X & Y regarding privacy concerns about OBA? Method: Due to this thesis’s purpose and research questions, a quantitative method was chosen which investigated 3 hypotheses that are used to answer the purpose and research questions. The survey was distributed through Facebook and led to the respondent group consisting of 281 respondents from both generations X & Y. The answers were analyzed by using t-tests in IBM SPSS 26. Conclusion: This thesis concluded that there is a significant difference between generation X & Y. Generation Y are less concerned about their privacy and have a more positive view of personalized content. Generation Y is more likely to click on advertisements that come up for them as well as appreciating adapted advertisements. This could explain why OBA has gained increased interest over the years from marketers and companies. The results also indicated that a majority never clear their web browser from cookies which is one of the cornerstones for OBA to work, which may indicate that both generations want customized content when using the internet and social media
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Merati-Kashani, Jasmin. "Der Datenschutz im E-Commerce : die rechtliche Bewertung der Erstellung von Nutzerprofilen durch Cookies." München Beck, 2005. http://www.bsz-bw.de/rekla/show.php?mode=source&eid=UNI%5F0%5F11392636inh.
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Toledo, Nataly Maria Viva de. "Use of fruit processing by-products for the development of cookies: physicochemical, nutritional, technological and sensory aspects." Universidade de São Paulo, 2018. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-13032019-181241/.
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The present study aimed at characterizing pineapple, apple and melon by-products and evaluating their potential as an ingredient for the partial substitution of wheat flour in cookie formulations. The addition of fruit by-products contributed to rise the cookies fiber content. Melon by-product was prominent for its mineral content, whereas apple by-product presented more relevant results for phenolic compounds and antioxidant capacity (DPPH and ABTS). Such behaviors reflected in the cookie formulations. Eight phenolic compounds (vanillic acid, gallic acid, sinapic acid, salicylic acid, p-coumaric acid, catechin, epicatechin and rutin) were identified and quantified by HPLC in both the by-products and cookies. Regarding the antinutritional factors and mineral bioavailability, it was observed that the addition of fruit by-products in cookies reduced the contents of phytate and oxalate and promoted changes in calcium, iron and zinc bioavailability. Facing the technological aspects, it was observed that the use of by-products interfered in the color of the cookies, making them slightly darker and also weakened the gluten formed, promoting variations in diameter and expansion factor. On the other hand, it was observed that increasing concentrations of by-products led to higher values of hardness, making the cookies firmer and crunchier. In the sensory point of view, it was verified that the cookie with 15% of pineapple by-product demonstrated the highest acceptance, followed by cookies with 15% of apple by-product, control and 15% of melon by-product. By quantitative descriptive analysis (QDA), it was found that the addition of fruit by-products altered the sensory profile of the cookies. From the results obtained, it can be concluded that the fruit by-products are potential ingredients for cookie formulation, attributing to them specific physicochemical, technological, nutritional and sensory properties which can vary according to the by-products employed.O presente estudo visou caracterizar subprodutos de abacaxi, maçã e melão e avaliar seu potencial como ingrediente para substituição parcial de farinha de trigo em formulações de biscoitos. A adição de subprodutos de frutas contribuiu para elevar o teor de fibras dos biscoitos. O subproduto de melão se destacou por seu conteúdo mineral, enquanto que o subproduto de maçã apresentou resultados mais relevantes para compostos fenólicos e capacidade antioxidante (DPPH e ABTS). Tais comportamentos se refletiram nas formulações de biscoitos. Oito compostos fenólicos (ácido vanílico, ácido gálico, ácido sinápico, ácido salicílico, ácido p-cumárico, catequina, epicatequina e rutina) foram identificados e quantificados por HPLC tanto nos subprodutos como nos biscoitos. Com relação aos fatores antinutricionais e biodisponibilidade mineral, observou-se que a adição de subprodutos de frutas em biscoitos diminuiu os teores de fitato e oxalato e promoveu mudanças na biodisponibilidade de cálcio, ferro e zinco. Frente aos aspectos tecnológicos, observou-se que o uso de subprodutos interferiu na cor dos biscoitos, tornando-os levemente mais escuros e também enfraqueceu a rede de glúten formada, promovendo variações do diâmetro e fator de expansão. Por outro lado, observou-se que quanto maior a concentração de subprodutos, maiores foram os valores de dureza (textura), sendo as amostras consideradas mais firmes e crocantes. Do ponto de vista sensorial, verificou-se que o biscoito com 15% de subproduto de abacaxi foi o que demonstrou maior aceitação, seguido pelos cookies com 15% de subproduto de maçã, controle e 15% de subproduto de melão. Por meio de análise descritiva quantitativa (ADQ), observou-se que a adição de subprodutos de frutas alterou o perfil sensorial dos biscoitos. A partir dos resultados obtidos, concluiu-se que os subprodutos de frutas se apresentam como potenciais ingredientes para formulações de cookies, atribuindo-lhes propriedades físico-químicas, tecnológicas, nutricionais e sensoriais específicas as quais podem variar de acordo com o subproduto empregado.
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Templeman, Sally Jane. "Cooks, cooking, and food on the early modern stage." Thesis, University of Exeter, 2013. http://hdl.handle.net/10871/9824.
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This project aims to take the investigation of food in early modern drama, in itself a relatively new field, in a new direction. It does this by shifting the critical focus from food-based metaphors to food-based properties and food-producing cook characters. This shift reveals exciting, unexpected, and hitherto unnoticed contexts. In The Taming of the Shrew and Titus Andronicus, which were written during William Shakespeare’s inn-yard playhouse period, the playwright exploits these exceptionally aromatic venues in order to trigger site-specific responses to food-based scenes in these plays. Ben Jonson’s Bartholomew Fair brings fair-appropriate gingerbread properties onstage. When we look beneath the surface of this food effect to its bread and wine ingredients, however, it reveals a subtext that satirizes the theory of transubstantiation. Jonson expands on this theme by using Ursula’s cooking fire (a property staged in Jonson’s representation of Smithfield’s Bartholomew Fair) to engage with the prison narrative of Anne Askew, who was burned to death in front of Bartholomew Priory on the historic Smithfield for denying the doctrine of transubstantiation. This thesis also investigates water, which, for early moderns, was a complex and quasi-mystical liquid: it was a primary element, it washed sin from the world during the Great Flood, it was a marker of status, it was a medicine, and it was a cookery ingredient. Christopher Marlowe not only uses dirty water to humiliate his doomed monarch in Edward II, but he also uses it to apportion blame to the king for his own downfall. In Timon of Athens, Shakespeare draws on the theory of the elements to cast Timon as a man of water, who, Jesus-like, breaks up and divides (or splashes around) his body at his “last” supper. Fully-fledged cook characters were a relative rarity on the early modern stage. This project looks at two exceptions: Furnace in Philip Massinger’s A New Way to Pay Old Debts and the unnamed master cook in John Fletcher’s The Tragedy of Rollo, Duke of Normandy. Both playwrights use their respective gastronomic geniuses to demonstrate the danger that lower-order expertise poses to the upper classes when society is in flux. Finally, this project demonstrates that a link existed between ornate domestic food effects and alchemy. It shows how Philip Massinger’s The Great Duke of Florence and Thomas Middleton’s Women, Beware Women use food properties associated with alchemy to satirize notions of perfection in their play-worlds.
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Vejčík, Jakub. "Výběr a implementace informačního systému." Master's thesis, Vysoké učení technické v Brně. Fakulta podnikatelská, 2021. http://www.nusl.cz/ntk/nusl-444588.
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This Master’s thesis focuses on selection and implementation of information system for company Jungla, s.r.o. The company builds and sells real estate built with wood. The first part of the thesis explores theoretical fundaments, needed to understand the topic. The second part contains previous analyses of the company, results of these analyses lead to decision to implement commission information system. The last part summarizes the requirements, selection, implementation of commission information system, and financial burden and benefits of the project.