Relevant bibliographies by topics / Cookies

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Cookies'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 July 2024

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Journal articles on the topic "Cookies"

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Torra, Marta, Mayara Belorio, Manuel Ayuso, Marcio Carocho, Isabel C. F. R. Ferreira, Lillian Barros, and Manuel Gómez. "Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies." Foods 10, no. 5 (April 21, 2021): 911. http://dx.doi.org/10.3390/foods10050911.

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This study proposes the use of a mix composed of chickpea flour and chestnut flour in cookies, aiming to improve their acceptability. Cookie properties and nutritional value were also analysed. The gluten-free cookies were made by using different mixes of chickpea and chestnut flours (0:100, 25:75, 50:50, 75:25, 100:0). Dough rheology and cookie dimensions, texture, external colour and acceptability were evaluated. The presence of the chestnut flour increased the values of G’ and G”, but reduced the loss factor (tan δ) when compared with the doughs made with chickpea flour. Chestnut flour also decreased the diameter and the spread ratio of the cookies, while increasing the hardness and darkening of the cookies. Furthermore, adding chestnut to the flour mixture increased the nutritional quality of the cookies by adding unsaturated fatty acids and fibre. The use of reduced percentages of chestnut flour (25%) resulted in masking the off-flavour of the chickpea flour, which improved the cookie’s acceptability without significantly changing the dough rheology, cookie dimensions, hardness, or lightness.
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Edleman, Dana, and Clifford Hall. "Impact of Processing Method on AQF Functionality in Bakery Items." Foods 12, no. 11 (May 31, 2023): 2210. http://dx.doi.org/10.3390/foods12112210.

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Aquafaba (AQF) has the unique ability to foam like egg whites and is a waste product of cooked chickpea that is not currently utilized by the food industry. Thus, the goal of this research was to concentrate the solids by reverse osmosis (cAQF) followed by drying. Dried AQF was prepared by cooking chickpea in excess water. After removal of the chickpea, the liquid AQF was subjected to reverse osmosis followed by freeze, tray, or spray drying. The resulting AQF products were incorporated into standard cake mix and sugar cookie formulas. Hardness, gumminess, and chewiness of cakes made with eggs were significantly higher compared to the cakes made with AQF. Spread factor was significantly greater for cookies made with AQF compared to eggs while hardness was significantly lower in cookies with AQF. Higher flavor and overall acceptability scores were observed in cookies made with AQF compared to cookies made with egg. However, sensory characteristics were generally not different among cakes. In general, cAQF and spray-dried AQF tended to produce cakes and cookies with the best quality and sensory characteristic. This research supports the use of RO and drying methods in producing AQF ingredients for baking applications.
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Dogruer, Ilgin, Basak Coban, Filiz Baser, Sukru Gulec, and Banu Ozen. "Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours." Foods 12, no. 15 (July 26, 2023): 2829. http://dx.doi.org/10.3390/foods12152829.

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Chickpea flour, which is produced in various forms, has high protein and fiber content; therefore, it can be a good ingredient for gluten-free cookies. The objective of this study was to investigate and compare the properties of cookies formulated using raw (RCF), cooked (CCF), and germinated (GCF) chickpea flours. The techno-functional properties of these flours were determined, and scanning electron microscope images and mid-infrared spectra were obtained. The rheological properties of cookie doughs were measured along with their mid-infrared spectra. Baked cookies were analyzed for their technological properties as well as their in vitro digestion properties. Sensory analysis was also performed for all the cookies. The most significant difference among the flours was observed in their water retention capacity, and CCF had 119.7% higher water retention capacity compared to RCF. The dough made with CCF had quite different rheological properties from the others. The cookies baked with GCF had the highest baking loss and spread ratio. The CCF-containing cookies had the hardest structure. The cookies made from RCF had a higher resistant starch content followed by the cookies with GCF. All the cookies had similar scores in all aspects tested in the sensory analysis. The use of three different forms of chickpea flour in cookie formulations resulted in products with very different properties; however, their overall acceptability levels were close.
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Cho, Mihyun, and Moo-Hyeog Im. "Residual characteristics of buprofezin during rice processing." Korean Journal of Food Preservation 29, no. 3 (June 2022): 428–39. http://dx.doi.org/10.11002/kjfp.2022.29.3.428.

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In this study, we aimed to analyze changes in the residual levels of buprofezin during milling, washing, cooking, and processing of rice to make porridge, rice cakes, and cookies. The pesticide residue levels in rice were analyzed using high-performance liquid chromatograph with UV detector. The residual buprofezin level in brown rice was 21.8 mg/kg, and after milling, that in polished rice was 1.73 mg/kg, with elimination of 92.1% of the pesticide residue. The rate of reduction in buprofezin levels during brown rice washing was 21.6-57.3%, and the residual level of buprofezin during polished rice washing decreased by 27.4-67.2%. When brown rice was cooked using an electric cooker and pressure cooker, buprofezin levels reduced by 51.7 and 55.5%, respectively. When washed polished rice was cooked using an electric cooker and pressure cooker, buprofezin levels reduced by 83.6 and 82.3%, respectively. When washed polished rice was soaked for 30 min and then cooked using an electric cooker and pressure cooker, buprofezin levels reduced by 87.1 and 88.0%, respectively. After processing polished rice into porridge, rice cakes, and cookies, the residue level of buprofezin decreased by 89.7, 82.0, and 79.4%, respectively, compared to the residual level in polished rice. In conclusion, various rice processing methods decrease the residue levels of buprofezin.
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Arnida, Arnida, Tamrin Meda, and Sabridah. "ANALISIS HUBUNGAN KUALITAS PRODUK, PELAYANAN, HARGA DAN PROMOSI TERHADAP KEPUASAN KONSUMEN (STUDI KASUS PADA KONSUMEN ALFABIAH COOKIEES)." AkMen JURNAL ILMIAH 20, no. 2 (August 30, 2023): 148–57. http://dx.doi.org/10.37476/akmen.v20i2.4042.

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Bisnis Cookies atau kue kering merupakan bisnis trend yang akhir akhir ini peminatnya cukup banyak dikalangan masyarakat hal ini jelas terlihat banyaknya penawaran masyarakat mengkonsumsi cookies bukan hanya ketika hari raya atau ketika saat acara tertentu. Namun, seiring berjalannya waktu, cookies menjadi camilan sehari-hari. Hal ini membuat permintaan cookies di masyarakat menjadi tinggi. Pada penelitian bertujuan untuk mengetahui variabel-variabel yang mempengaruhi kepuasan pelanggan, penelitian ini dilakukan untuk mengetahui apakah kualitas produk, kualitas pelayanan, harga dan promosi berpengaruh terhadap kepuasan pelanggan pada Toko alfabiah cookees penelitian ini menggunakan analisis regresi linier berganda yang digunakan untuk mengukur pengaruh unsur-unsur tersebut . sehingga berdasarkan analisis, dapat disimpulkan bahwa secara bersamaan terdapat pengaruh variabel kualitas produk (X1), kualitas pelayanan (X2), harga (X3), dan promosi (X4). Mempengaruhi kepuasan pelanggan (Y), Dimana hasilnya menunjukkan dampak paling signifikan terhadap kepuasan pelanggan produk kue toko alfabiah cookiees.
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Mooney, Edward S. "Solve It! The Three Bears Cookie Store." Mathematics Teaching in the Middle School 13, no. 5 (December 2007): 283. http://dx.doi.org/10.5951/mtms.13.5.0283.

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The Bear family decided to open a cookie store that featured bear-sized cookies. Mama and Baby Bear decorated the cookies, and Papa Bear sold the cookies. Mama Bear could completely decorate a cookie every 7 minutes. Baby Bear could completely decorate a cookie every 12 minutes. Unfortunately, Papa Bear was eating one of the cookies every 9 minutes. If they open the store and have no cookies decorated, how long will it take them to produce 500 decorated cookies that can be sold?
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Demir, Nurullah, Tobias Urban, Norbert Pohlmann, and Christian Wressnegger. "A Large-Scale Study of Cookie Banner Interaction Tools and their Impact on Users' Privacy." Proceedings on Privacy Enhancing Technologies 2024, no. 1 (January 2024): 5–20. http://dx.doi.org/10.56553/popets-2024-0002.

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Cookie notices (or cookie banners) are a popular mechanism for websites to provide (European) Internet users a tool to choose which cookies the site may set. Banner implementations range from merely providing information that a site uses cookies over offering the choice to accepting or denying all cookies to allowing fine-grained control of cookie usage. Users frequently get annoyed by the banner's pervasiveness as they interrupt ''natural'' browsing on the Web. As a remedy, different browser extensions have been developed to automate the interaction with cookie banners. In this work, we perform a large-scale measurement study comparing the effectiveness of extensions for ''cookie banner interaction.'' We configured the extensions to express different privacy choices (e.g., accepting all cookies, accepting functional cookies, or rejecting all cookies) to understand their capabilities to execute a user's preferences. The results show statistically significant differences in which cookies are set, how many of them are set, and which types are set---even for extensions that aim to implement the same cookie choice. Extensions for ''cookie banner interaction'' can effectively reduce the number of set cookies compared to no interaction with the banners. However, all extensions increase the tracking requests significantly except when rejecting all cookies.
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Susanti, S., V. P. Bintoro, A. Katherinatama, and F. Arifan. "Chemical, physical and hedonic characteristics of green tea powder fortified oatmeal cookies." Food Research 5, no. 5 (October 19, 2021): 212–19. http://dx.doi.org/10.26656/fr.2017.5(5).633.

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Fortification of oatmeal cookies with ingredients that are physically more attractive and functional is an interesting breakthrough for improving oatmeal cookies to be a favourite healthy food. Green tea was considered to be a food fortification because of its phytochemical content, which is beneficial to health. This study was aimed at getting more insight into the effect of green tea powder (GTP) fortification on physical (texture and colour), chemical (moisture, fat, ash, protein, carbohydrates, crude fibre content, and calories) and hedonic characteristics of oatmeal cookies. The treatments in this study were 5 levels of GTP fortification (each repeated 4 times) i.e., 0, 2, 4, 6, and 8% into the cookie’s dough. There was a significant effect (p≤0.05) of GTP fortification on the texture, colour, ash, fat, crude fibre, and total calorie products. The 2% GTP fortification in oatmeal cookies was the most preferred by the panellists, because the higher percentages of GTP affected the more bitter taste and harder texture. Fortification of oatmeal cookies with 6% GTP produces the final product, namely green tea oatmeal cookies (GTOC), which are low in fat and carbohydrates but high in fibre and protein content. GTP fortification can improve the oatmeal cookie's functional properties
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Hwang, Eun-Sun, and Soyeon Kim. "Effects of aronia powder on the quality characteristics and antioxidant activity of cookies." Korean Journal of Food Preservation 30, no. 4 (August 2023): 642–53. http://dx.doi.org/10.11002/kjfp.2023.30.4.642.

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This study was conducted to determine the quality properties, phytochemical compounds, and antioxidant activities of cookies prepared by replacing wheat flour with 0%, 2%, 4%, and 6% aronia powder. The moisture content of the cookies decreased as the amount of aronia powder added increased. In contrast, the ash, crude protein, and crude fat content of the cookies did not differ between the control cookie and the cookies prepared with 2-6% aronia powder. The spreadability, leavening rate, loss rate and pH decreased with increasing aronia powder content. Compared to the control cookie, the lightness of the cookies decreased, but the redness and yellowness of the cookies increased as the amount of aronia powder added increased. The total polyphenol content of the cookies increased with increasing aronia powder content. The antioxidant activity of the cookies increased significantly as to the amount of aronia powder added increased compared to that of control cookie. Based on the these results, it is concluded that adding aronia powder to cookies increases antioxidant activity.
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China, M. A. H., AG A. madi, and A. E. Ujong. "Functional and pasting properties of wheat and cooking banana flour blends and their utilization in cookies production." Research Journal of Food Science and Nutrition 7, no. 2 (April 30, 2022): 59–67. http://dx.doi.org/10.31248/rjfsn2022.142.

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The main objective of this study was to investigate the functional and pasting properties of wheat and cooking banana flour blends and their utilization in cookie production. Wheat and cooking banana composite flour were mixed in the ratios of 100:0, 0:100, 95:5, 90:10, 85:15, and 80:20, coded as samples AKCA, AKCB, AKCC, AKCD, AKCE, and AKCF respectively and used to produce cookies. The cookies were subjected to proximate and sensory evaluation while the flour blends were analyzed for their functional and pasting properties. Proximate analysis of the cookies revealed a significant (p<0.05) increase in moisture (5.81 to 7.80%), ash (4.00 to 5.25%), and crude fibre (2.07 to 3.10%) with a corresponding decrease in protein (8.40 to 7.69%), fat (25.84 to 23.95%) and carbohydrate (53.87 to 52.21%). Results for functional properties revealed a significant (p<0.05) increase in the water absorption capacity (0.75 to 2.28 g/ml) while bulk density and oil absorption capacity ranged from 0.82 to 0.88 g/g and 1.08 to 1.31 g/g, respectively with least gelation concentration of 2%. Results for pasting properties revealed a significant (p<0.05) increase in the peak viscosity (191.25 to 669.10 RVU), trough viscosity (104.70 to 380.54 RVU), breakdown viscosity (85.96 to 288.63 RVU), final viscosity (191.25 to 669.17 RVU), and setback viscosity (94.05 to 139.34 RVU). On the other hand, a decrease in the peak time (6.07 to 4.93 minutes) and pasting temperature (94.80 to 83.33°C) was observed. Sensory evaluation of the cookies showed that the control sample (100% wheat cookies) was the most preferred for colour, texture, taste and overall acceptability. Based on the overall scores, the control sample did not differ significantly (p<0.05) from the cookie samples substituted with cooking banana flour. This, therefore, shows that cooking bananas can be substituted with wheat flour at levels of 0 to 20% for the production of acceptable cookies of nutritional quality. The flour blends may also be utilized in households for the production of other functional bakery products such as bread, biscuits, and cakes thereby reducing the dependency on wheat flour.
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Dissertations / Theses on the topic "Cookies"

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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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Vera, Luis. "Third - party cookies - Hur mycket vet du om third - party cookies?" Thesis, Malmö universitet, Fakulteten för teknik och samhälle (TS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-20141.

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Ett sätt att samla information på är genom third – party cookies. Denna studie vill diskutera hur personlig information samlas in genom third – party cookies och dess påverkan på användares personliga integritet. Denna studie vill svara på hur personlig information som samlas in genom third – party cookies kan diskuteras ur ett användarperspektiv. Studien vill även framföra svar på hur medvetna studenter på Malmö universitet är angående third – party cookies och vad deras åsikt är om third – party cookies. Metoden som har valts är en litteraturstudie som kommer att fungera som en grund för en enkätundersökning.Denna studies slutsats är att third – party cookies kan bryta mot den personliga integriteten hos en användare på nätet. Third – party cookies är reglerad av lagar men det finns fortfarande sätt som företag kan profilera och spåra användare, därför bryter den mot den personliga integriteten. Även efter introduktionen av GDPR finns det fortfarande hemsidor som inte fullt ut följer lagarna. Denna studie har även som slutsats att studenter på Malmö unviersitet inte är särskilt medvetna om third – party cookies. Dem känner även att personlig integritet väldigt viktigt. Därför håller dem inte med den datainsamling som sker genom third – party cookies.
One way to gather information is the use of third-party cookies. This study wants to discuss personal data collected through third-party cookies and its impact on the users personal integrity. This study wants to answer how personal data collected through third-party cookies can be discussed from a user perspective. The study also wants to provide answers to how aware students at Malmo University are about third-party cookies and what their opinion is on third - party cookies. The method of choice is a literature study that will work as a foundation for a survey. This study has concluded that third-party cookies can breach personal integrity when the user is on the internet. Third-party cookies are regulated by laws but there still are several ways that companies can profile and track the users, thereby breaching personal integrity. Even after the introduction of GDPR there are still some websites that does not fully comply with the rules. The study also concluded that the participants, students at Malmo University, are not widely aware of what third-party cookies are. They also think that personal integrity is of utter importance. Thereby they do not agree with personal data being collected through third-party cookies.
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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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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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Díaz, Montañez Santiago Alonso, Montañez Melany Mildreth Mendoza, Simeon Grethel Medaly Pecho, and Nuñez Diana Milagros Ricaldes. "Galletas Nutritivas “Nutri cookies”." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652292.

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La siguiente tesis explica la viabilidad del negocio sobre galletas nutritivas a base de quinua, cañihua y kiwicha. Con un ingrediente principal llamado espirulina, un alga rica en más de 11 vitaminas, minerales, proteínas, grasas y carbohidratos complejos. Los segmentos usados en este proyecto son A, B y C, de la zona 7 de Lima Metropolitana. Los rangos de edad de nuestro target son entre 18 y 55 años. Nuestra idea de negocio consiste en la venta de un snack saludable de fácil acceso para los usuarios como tiendas, minimarkets y ferias. Además, en dos presentaciones de 70 y 150 gramos, con precios económicos de S./3 y S./4.9, respectivamente. El siguiente trabajo explicará el modelo de negocio, el desarrollo del plan de negocio, el concierge, el plan operacional, el plan de recursos humanos, el plan de marketing, el plan de responsabilidad social empresarial, el plan financiero y finalmente el aprendizaje que obtuvimos de todo el proyecto.
The following thesis explains the viability of the business on quinoa, cañihua and kiwicha nutritious cookies. With a main ingredient called spirulina, an algae rich in more than 11 vitamins, minerals, proteins, fats and complex carbohydrates. The segments used in this project are A, B and C, of ​​zone 7 of Metropolitan Lima. The age ranges of our target are between 18 and 55 years. Our business idea is the sale of a healthy snack with easy access for users such as stores, minimarkets and fairs. In addition, in two presentations of 70 and 150 grams, with economic prices of S/. 3 and S/. 4.90, respectively. The following work will explain the business model, the development of the business plan, the concierge, the operational plan, the human resources plan, the marketing plan, the corporate social responsibility plan, the financial plan and finally the learning we obtained of the whole project.
Trabajo de investigación
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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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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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Hørthe, Stine. "En analyse knyttet til bruk av cookies." Thesis, Norges teknisk-naturvitenskapelige universitet, Institutt for telematikk, 2012. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-19045.

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Cookies er små informasjonskapsler som Internettaktører legger igjen på en slutt-brukers datamaskin ved surfing på nettsider. Bruken av cookies på nettsider har fåttøkt oppmerksomhet de siste årene. I tillegg til å muliggjøre flere nyttige funksjonerfor en tjenestetilbyder, som for eksempel brukerrettet reklame og informasjonsinn-henting, har det den siste tiden blitt rettet en del kritiske spørsmål rundt bruken avcookies samt spørsmål knyttet til personvern og juridiske aspekt. Denne oppgavenanalyserer og gir en oversikt over bruk av cookies på norske og internasjonale nett-sider. Den undersøker hvor mange og hvilke typer cookies som benyttes og ser påsammenhengen mellom antall cookies, antall cookie-leverandører, og størrelsen pånettsider. Videre blir det sett på de økonomiske og juridiske aspektene knyttet tilcookies, samt cookies fremtidige utsikter.Resultatene viser at cookies er svært utbredt både på norske og internasjonalenettsider. Det er ingenting som tyder på en sammenheng mellom antall cookiesog nettsidens størrelse. Basert på klassifisering av kategorier innenfor både nettsiderog aktører, viser oppgaven at cookies er svært utbredt på nettsider innenfor katego-riene nettavis og magasiner, samt at nettaviser og reklameaktører er sterkt knyttettil hverandre. Resultatene knyttet til fremtidsutsiktene til cookies viser at fremti-den er noe usikker, grunnet nye teknologier som HTML5 og forbrukernes ukjenteinnstilling til cookies, samt fare for strengere lover og tiltak tilknyttet cookies framyndighetens side.
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Karlsson, Lina, and Niclas Olausson. "Cookies & content : Engagerande marknadsföring av textila företag." Thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-14777.

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Det konstanta mediabrus som existerar i dagens samhälle har lett till att mycket marknadsföring ignoreras. Webb 2.0 har bidragit till att nya strategier inom marknadsföring finns tillgängliga och företag måste anpassa sin marknadsföring för att fortsätta generera befintliga och presumtiva konsumenter. Personaliserad marknadsföring där konsumenter väljer att interagera med företaget och dess marknadsföring har gett goda resultat, dock krävs ett förarbete av programvaror som samlar information om konsumenten för att denna typ av marknadsföring ska vara genomförbar. Görs det, finns möjlighet att skapa högkvalitativ och riktad marknadsföring som intresserar och engagerar konsumenten. Hur väl svenska företag i textil- och modebranschen praktiserar denna interaktiva och personaliserade marknadsföring, även kallad inbound marketing, är ännu inte fastställt av den forskning som finns att tillgå.   Genom denna kvalitativa studie där semistrukturerade intervjuer genomförts med företag inom textil- och modebranschen ges läsaren en tydligare bild av hur företag tillämpar inbound marketing. Hur strategin kan skapa interaktion och engagemang dem och konsumenterna emellan och vilket angreppsätt av inbound marketing som företagen anser vara mest lönsam. Det framkommer att företag i dagsläget befinner sig i ett skifte, där tidigare strategier ifrågasätts och där inbound marketing blir allt mer aktuell. Studien fastställer att företag går mot en allt mer intensivt personaliserad marknadsföringsstrategi med konsumenten i fokus, där en praktisering av nya strategier på nya kanaler används för att engagera konsumenten i större utsträckning. Gemensamt är att sökmotoroptimering, Facebook och digitala nyhetsbrev är viktiga aktiviteter för att utvinna goda resultat av sin digitala marknadsföring.
The constant media noise have led us to ignore the majority of marketing we are exposed for. Web 2.0 have contributed with new marketing strategies available and companies must adapt to these revised strategies to continue creating leads and customers. Personalized marketing, where customers choose to interact with the company and its’ advertisement, have yielded great results. Software, able to gather, track and analyze customer data, need to be used by companies in order to achieve the best results possible. If done right, there´s an opportunity to create high quality marketing content that engages and interests the customers. To what extent Swedish companies in the textile- and fashion industry make use of this interactive, personalized marketing, also called inbound marketing, is yet to be determined by research.   Through this qualitative study, where semi-structured interviews have been conducted with companies within the textile- and fashion industry, the reader will be illuminated of how companies practice inbound marketing. How they are able to achieve interaction and engagement between them and the customers and what kind of inbound marketing they find most profitable. This study reveals that companies currently appear to be situated in the middle of a shift of strategies, where formerly used strategies are being questioned and where inbound marketing are gaining traction. This study establishes that companies shift towards a more intensive personalized marketing strategy with a lot more focus on the customer needs, where marketing through new channels are being used in order to engage customers to a greater extent. Search engine optimization, Facebook and digital newsletters are mutually important activities to yield good results based on digital marketing.
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Books on the topic "Cookies"

1

German, Lilach. Cookies, cookies & more cookies! Watertown, MA: Imagine, 2011.

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Rau, Dana Meachen. Smart cookie: Designing creative cookies. North Mankato: Capstone Press, 2013.

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Incorporated, Cy DeCosse, ed. Cookies!: A cookie lover's collection. Minnetonka, Minn., USA: Cy DeCosse Incorporated, 1994.

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Ltd, Publications International, ed. Cooking class Christmas cookies cookbook. Lincolnwood, IL: Publications International, 1995.

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Collister, Linda. Cookies. Philadelphia: Courage Books, 1997.

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King, M. Dalton. Cookies. New York: MetroBooks, 2001.

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Ltd, Publications International, ed. Cookies. Lincolnwood, Ill: Publications International, 1998.

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Kessel, Fletcher Janet, Feller-Roth Barbara, and California Culinary Academy, eds. Cookies. San Francisco, CA: Orthro Information Services, 1987.

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Rau, Dana Meachen. Cookies. New York: Marshall Cavendish Benchmark, 2009.

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(Firm), Cooking com. Cookies. Santa Monica, Calif: Cooking.com, 1999.

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Book chapters on the topic "Cookies"

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Olsson, Mikael. "Cookies." In PHP 7 Quick Scripting Reference, 103. Berkeley, CA: Apress, 2016. http://dx.doi.org/10.1007/978-1-4842-1922-5_24.

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Stobart, Simon. "Cookies." In Essential Series, 195–201. London: Springer London, 2002. http://dx.doi.org/10.1007/978-1-4471-0209-0_14.

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Olsson, Mikael. "Cookies." In JavaScript Quick Syntax Reference, 51–53. Berkeley, CA: Apress, 2015. http://dx.doi.org/10.1007/978-1-4302-6494-1_12.

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Olsson, Mikael. "Cookies." In PHP Quick Scripting Reference, 93. Berkeley, CA: Apress, 2013. http://dx.doi.org/10.1007/978-1-4302-6284-8_24.

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Olsson, Mikael. "Cookies." In PHP 8 Quick Scripting Reference, 145–46. Berkeley, CA: Apress, 2020. http://dx.doi.org/10.1007/978-1-4842-6619-9_24.

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Stobart, Simon, and Mike Vassileiou. "Cookies." In PHP and MySQL Manual, 259–68. London: Springer London, 2004. http://dx.doi.org/10.1007/978-0-85729-404-3_22.

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Coene, John. "Cookies." In Javascript for R, 225–30. Boca Raton: Chapman and Hall/CRC, 2021. http://dx.doi.org/10.1201/9781003134046-16.

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Tiwari, Manish, Mehul Chudasama, Ankita Kataria, and Komal Chauhan. "Cookies." In Cereal-Based Food Products, 73–92. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-40308-8_4.

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Goetz, Miriam, and Paula Lippert. "Cookies." In essentials, 1–7. Wiesbaden: Springer Fachmedien Wiesbaden, 2024. http://dx.doi.org/10.1007/978-3-658-44587-4_1.

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Cook, Debbie. "Protocol Cookies." In Encyclopedia of Cryptography and Security, 990–91. Boston, MA: Springer US, 2011. http://dx.doi.org/10.1007/978-1-4419-5906-5_274.

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Conference papers on the topic "Cookies"

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West, Robert, Ryen W. White, and Eric Horvitz. "From cookies to cooks." In the 22nd international conference. New York, New York, USA: ACM Press, 2013. http://dx.doi.org/10.1145/2488388.2488510.

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Chen, Quan, Panagiotis Ilia, Michalis Polychronakis, and Alexandros Kapravelos. "Cookie Swap Party: Abusing First-Party Cookies for Web Tracking." In WWW '21: The Web Conference 2021. New York, NY, USA: ACM, 2021. http://dx.doi.org/10.1145/3442381.3449837.

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Coey, Dominic, and Michael Bailey. "People and Cookies." In WWW '16: 25th International World Wide Web Conference. Republic and Canton of Geneva, Switzerland: International World Wide Web Conferences Steering Committee, 2016. http://dx.doi.org/10.1145/2872427.2882984.

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Mundada, Yogesh, Nick Feamster, and Balachander Krishnamurthy. "Half-Baked Cookies." In ASIA CCS '16: ACM Asia Conference on Computer and Communications Security. New York, NY, USA: ACM, 2016. http://dx.doi.org/10.1145/2897845.2897889.

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Mejtoft, Thomas, Nike Vejbrink Starbrink, Carla Roos Morales, Ole Norberg, Mattias Andersson, and Ulrik Söderström. "Cookies and Trust." In ECCE 2023: European Conference in Cognitive Ergonomics. New York, NY, USA: ACM, 2023. http://dx.doi.org/10.1145/3605655.3605668.

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Gonzalez, Roberto, Lili Jiang, Mohamed Ahmed, Miriam Marciel, Ruben Cuevas, Hassan Metwalley, and Saverio Niccolini. "The cookie recipe: Untangling the use of cookies in the wild." In 2017 Network Traffic Measurement and Analysis Conference (TMA). IEEE, 2017. http://dx.doi.org/10.23919/tma.2017.8002896.

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Conner, Judy. "Archway cookies talking cow." In ACM SIGGRAPH 96 Visual Proceedings: The art and interdisciplinary programs of SIGGRAPH '96. New York, New York, USA: ACM Press, 1996. http://dx.doi.org/10.1145/253607.253921.

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Chan, Alvin T. S. "Cookies on-the-move." In the 2004 ACM symposium. New York, New York, USA: ACM Press, 2004. http://dx.doi.org/10.1145/967900.968236.

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Abraham, Ittai, Susan Athey, Moshe Babaioff, and Michael Grubb. "Peaches, lemons, and cookies." In EC '13: ACM Conference on Electronic Commerce. New York, NY, USA: ACM, 2013. http://dx.doi.org/10.1145/2482540.2482557.

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Abraham, Ittai, Susan Athey, Moshe Babaioff, and Michael Grubb. "Peaches, lemons, and cookies." In the fourteenth ACM conference. New York, New York, USA: ACM Press, 2013. http://dx.doi.org/10.1145/2492002.2482557.

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Reports on the topic "Cookies"

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Emma DeLoughery, Emma DeLoughery. The Cookie Monster: How does the type of sugar affect different cookies? Experiment, January 2016. http://dx.doi.org/10.18258/6439.

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Eastlake, D., and M. Andrews. Domain Name System (DNS) Cookies. RFC Editor, May 2016. http://dx.doi.org/10.17487/rfc7873.

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Sury, O., W. Toorop, D. Eastlake, and M. Andrews. Interoperable Domain Name System (DNS) Server Cookies. RFC Editor, April 2021. http://dx.doi.org/10.17487/rfc9018.

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Dew, Nicholas. Cookies for the Real World: Assessing the Potential of RFID for Contractor Monitoring. Fort Belvoir, VA: Defense Technical Information Center, May 2006. http://dx.doi.org/10.21236/ada534543.

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López Hernández, Hernán, and Javier Valdés. ¿Qué son las cookies de internet? Autodeterminación informativa; un tema pendiente en tiempos de pandemia. Universidad Autónoma de Chile, November 2021. http://dx.doi.org/10.32457/20.500.12728/9696202151.

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A comienzos del segundo año de una de las pandemias más grandes que ha acontecido en la historia registrable del ser humano, el aislamiento físico y social, han generado una infinidad de cambios entre los ciudadanos de todo el mundo, quienes cumplen un confinamiento obligatorio y en otros casos voluntario, propiciando el espacio perfecto para una mayor comunicación telemática y por qué no decirlo, también normalizando el funcionamiento de aquellas tareas de mayor complejidad, como lo es el desempeñar profesiones, oficios y diversas ocupaciones de manera remota.
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Simpson, W. TCP Cookie Transactions (TCPCT). RFC Editor, January 2011. http://dx.doi.org/10.17487/rfc6013.

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Barbato, S., and S. Dorigotti. SCS: KoanLogic's Secure Cookie Sessions for HTTP. Edited by T. Fossati. RFC Editor, March 2013. http://dx.doi.org/10.17487/rfc6896.

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Sun, Yu. Grasping and Manipulation in Cooking. RPAL, October 2018. http://dx.doi.org/10.32555/2018.ws.001.

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Cheekatamarla, Praveen. DECARBONIZING COOKING APPLIANCES WITH HYDROGEN. Office of Scientific and Technical Information (OSTI), March 2024. http://dx.doi.org/10.2172/2333762.

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Cindy Wu, Cindy Wu. One step closer to the perfect chocolate chip cookie. Experiment, February 2015. http://dx.doi.org/10.18258/4597.

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