Dissertations / Theses: '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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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 more

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QUEIROZ, Anderson Apolônio Lira. "A Invasão de Privacidade na Internet: um Modelo de Boas Práticas e uma Proposta Interativa de Proteção da Privacidade por Meio dos Cookies." Universidade Federal de Pernambuco, 2011. https://repositorio.ufpe.br/handle/123456789/1298.

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Made available in DSpace on 2014-06-12T15:48:53Z (GMT). No. of bitstreams: 2 arquivo1177_1.pdf: 3561103 bytes, checksum: 6baecebcaa46f3f5b6a196ee9033121a (MD5) license.txt: 1748 bytes, checksum: 8a4605be74aa9ea9d79846c1fba20a33 (MD5) Previous issue date: 2011
Universidade Federal de Pernambuco
É do conhecimento popular, a importância da privacidade na vida em sociedade. Diante disto, considerando o atual cenário da privacidade frente às tecnologias digitais, no qual governo e a própria sociedade civil procuram alternativas para aperfeiçoar, minimizar riscos e garantir a privacidade no mundo virtual. A Tecnologia da Informação e Comunicação, e especificamente a Internet de certa forma agravam à violação de tais garantias constitucionais. Entretanto, os mecanismos de apoio à questão da privacidade no mundo digital, atualmente disponíveis, não atendem, nem parecem evoluir de acordo com as reais necessidades existentes. Todos estes fatores são agravados pelas questões comerciais e de publicidade, que utilizam razoavelmente este meio de comunicação para agregar valor aos seus negócios, produtos e serviços. O ponto central desta pesquisa encontra-se em estabelecer mecanismos de apoio à questão da invasão de privacidade utilizando as técnicas de cookies. Além de oferecer elementos para auxiliar o usuário a mediar melhor o seu processo de avaliação sobre a captura de suas informações pessoais durante a navegação, e dessa forma, conferir ao usuário o poder de decisão quanto ao que deve e pode ser obtido a seu respeito. Para tanto, foi realizada uma análise dos diversos mecanismos de captura de informações por meio de cookies. Como funcionam e como deveriam funcionar. Também procurou-se entender o ponto de vista dos usuários vitimas , e quais suas reais necessidades quanto a questão da invasão de privacidade e a as técnicas de cookies a ela associadas. Os resultados alcançados originaram uma ferramenta interativa para proteção da privacidade por meios de cookies

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13

Meyer-Pantin, Thomas Alex. "Análisis comparativo de cookies y la protección de datos personales." Tesis, Universidad de Chile, 2004. http://www.repositorio.uchile.cl/handle/2250/107493.

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Memoria (licenciado en ciencias jurídicas y sociales)
Todo usuario de Internet se ha visto enfrentado alguna vez a mensajes de correo no solicitados, y se ha preguntado de qué modo el remitente obtuvo su cuenta de correo, como también le ha llamado la atención la atractiva oferta contenida en el mensaje. Más comunes aún, son los afiches de propaganda que aparecen en las páginas web, los cuales casi siempre se relacionan a la edad, sexo, e intereses del usuario. Por ejemplo, ofertas de suscripción a sitios eróticos aparecerán en los afiches publicitarios virtuales cuando el navegante sea hombre. La razón es muy sencilla, los publicistas saben quién es el navegante y donde se encuentra. ¿Cómo logran esto los comerciantes electrónicos y los publicistas de internet? A través de una tecnología denominada “cookies”, un fichero de texto que algunos servidores piden a nuestro navegador que escriba en nuestro disco duro, con información acerca de lo que hemos estado haciendo por sus páginas. En otras palabras, las cookies constituyen una potente herramienta empleada por los servidores Web para almacenar y recuperar información acerca de sus visitantes. Dado que el Protocolo de Transferencia de Hipertexto (http) es un protocolo sin estados (no almacena el estado de la sesión entre peticiones sucesivas), las cookies proporcionan una manera de conservar información entre peticiones del cliente, extendiendo significativamente las capacidades de las aplicaciones cliente/servidor basadas en la Web. Mediante el uso de cookies se permite al servidor Web recordar algunos datos concernientes al usuario, como sus preferencias para la visualización de las páginas de ese servidor, nombre y contraseña, productos que más le interesan, etc. De este modo, los publicistas virtuales utilizan la información recabada por la cookie para establecer un perfil del usuario basado en las páginas que visita más frecuentemente, y consiguientemente, utiliza ese perfil para presentarle avisos virtuales al usuario cada vez que se conecte, como también para enviarle correo con ofertas de productos

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Almeida, Melina Maynara Carvalho de. "Desenvolvimento e caracterização de cookies adicionados de óleo de chia microencapsulado." Universidade Tecnológica Federal do Paraná, 2016. http://repositorio.utfpr.edu.br/jspui/handle/1/2185.

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CAPES; Fundação Araucária
Tendo em vista evitar limitações de aplicação de ingredientes funcionais à alimentos, por modificação de sabor, diferenças de textura, bem como por instabilidade, durante o processamento e armazenamento, a microencapsulação é uma alternativa cada vez mais utilizada. Neste trabalho foi avaliada a adição de óleo de chia (Salvia hispanica), conhecido pela sua composição rica em ácidos graxos ômega-3, em cookies. Para isso, foram produzidas três formulações: cookies controle, cookies adicionados de micropartículas lipídicas sólidas de óleo de chia (1% com relação à farinha de trigo OC-E) e cookies adicionados óleo de chia puro (na mesma proporção presente nas microcápsulas, OC-P). Micropartículas de cera de carnaúba contendo óleo de chia foram produzidas por homogeneização a quente com tamanho médio de 20,8 µm com morfologia esférica e com larga distribuição de tamanhos e com cristalinidade reduzida em comparação à cera de carnaúba pura (micropartículas branco). Análises farinográficas foram realizadas para verificar o efeito da adição das micropartículase do óleo na processabilidade da massa. Os resultados demonstraram diferença significativa (p < 0,05) na absorção de água, sem afetar o tempo de desenvolvimento da estabilidade da massa Os cookies produzidos não apresentaram diferença com relação à umidade e cinzas, porém quanto à análise de cor, durante o armazenamento (30 dias) a luminosidade dos cookies OC-E aumentou significativamente com o tempo de armazenamento de 69,51 para 71,75. Possivelmente este comportamento se deve ao fato da matriz lipídica apresentar instabilidade ao longo do tempo de armazenamento, levando à expulsão de parte do óleo de chia microencapsulado. Os cookies OC-E também tiverem seu parâmetro b* significativamente maior (p<0,05) que o controle e OC-P, devido à coloração das micropartículas, mais amarelada. Dos parâmetros da análise de perfil de textura o único que apresentou diferença significativa entre os tratamentos e entre os dias de armazenamento (0, 15 e 30 dias) (p < 0,05) foi a dureza, possivelmente devido à gordura livre presente nas amostras OC-E e OC-P desestabilizarem a rede de glúten resultando em massas mais suaves. Já no teste de três pontos de flexão (probe de bigorna tripla) os resultados de fratura por estresse e tensão na fratura mostraram condições estatisticamente iguais para todos os tratamentos. A avaliação da oxidação lipídica dos cookies foi feita por meio da extração da gordura dos mesmos com método Bligh-Dyer e análise dos coeficientes de extinção específicos (K232, K270 e Δk). Os resultados mostraram que a amostra OC-E foi a que sofreu maior oxidação, seguido de OC-P e controle. Possivelmente alguns componentes da cera de carnaúba, composta por mistura de ésteres de ácidos de alto peso molecular e de hidroxiácidos, sofreram oxidação, bem como o óleo de chia puro, devido as insaturações dos ácidos graxos. Os cookies foram avaliados quanto a sua atividade de água por isoterma de sorção a 25 e 35°C onde foram determinadas os modelos que apresentaram maior ajuste e menor erro, sendo para as amostras controle (25°C e 35°C) o modelo GAB, para as amostras OC-E (25°C e 35°C) o modelo BET e para as amostras OC-P a 25°C o modelo de Peleg epara 35°C o modelo BET. Por fim, a avaliação sensorial foi realizada pelo teste de aceitação global onde foi possível concluir que, para todos os atributos avaliados, as amostras de CO-P e CO-E não diferiram da amostra controle, o que é um resultado satisfatório.
In order to avoid limitations of application of functional ingredients to food, by modification of flavor, differences in texture, as well as instability, during processing and storage, microencapsulation is an increasingly used alternative. In this work the addition of chia oil (Salvia hispanica), known for its composition rich in omega-3 fatty acids, was evaluated in cookies. For this, three formulations were produced: control cookies, cookies added solid lipid microparticles of chia oil (1% with respect to wheat flour OC-E) and cookies added pure chia oil (in the same proportion present in microcapsules, OC -P). Carnauba wax microparticles containing chia oil were produced by hot homogenization with a mean size of 20.8 μm with spherical morphology and wide size distribution and with reduced crystallinity compared to pure carnauba wax (white microparticles). Farinographic analyzes were performed to verify the effect of the addition of the oil microparticle in the processability of the mass. The results showed a significant difference (p <0.05) in the water absorption, without affecting the time of development of the mass stability. The cookies produced did not present difference with regard to moisture and ashes, however, regarding color analysis during storage (30 days) the brightness of OC-E cookies increased significantly with storage time from 69.51 to 71.75. Possibly this behavior is due to the fact that the lipid matrix presents instability throughout the storage time, leading to the expulsion of part of the microencapsulated chia oil. The OC-E cookies also had their parameter b * significantly larger (p <0.05) than the control and OC-P, due to the more yellowish microparticle staining. From the parameters of the texture profile analysis, the only one that presented significant difference between the treatments and between storage days (0, 15 and 30 days) (p <0.05) was the hardness, possibly due to the free fat present in the samples OC-E and OC-P destabilize the gluten network resulting in softer masses. In the three-point bending test (triple anvil probe) the fracture stress and fracture stress results showed statistically equal conditions for all treatments. The evaluation of the lipid oxidation of the cookies was done by means of the extraction of the fat of the same ones with Bligh-Dyer method and analysis of the specific extinction coefficients (K232, K270 and Δk). The results showed that the OC-E sample underwent the highest oxidation, followed by OC-P and control. Possibly some components of carnauba wax, composed of mixture of esters of high molecular acids and hydroxy acids, underwent oxidation, as well as pure chia oil due to unsaturations of fatty acids. Cookies were evaluated for their water activity by sorption isotherm at 25 and 35 ° C where they were determined (25 ° C and 35 ° C) the GAB model, for the OC-E samples (25 ° C and 35 ° C) the BET model and for the samples OC-P at 25 ° C the Peleg model and at 35 ° C the BET model. Finally, the sensorial evaluation was carried out by the global acceptance test, where it was possible to conclude that for all attributes evaluated, CO-P and CO-E samples did not differ from the control sample, which is a satisfactory result.

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Broderick, Jane Tingle, Rebecca Aslinger, and Seong Bock Hong. "Baking Cookies: Using Emergent Curriculum to Explore Physical Science and Measurement." Digital Commons @ East Tennessee State University, 2018. https://dc.etsu.edu/etsu-works/4482.

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Hedberg, Samuel, and Natalie Åberg. "Data - en ny råvara : en kvalitativ studie om internetanvändare medvetenhet kring cookies." Thesis, Högskolan i Halmstad, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-27750.

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Syfte och frågeställningar: Studiens syfte är att undersöka hur internetanvändares medvetenhet, uppfattningar och attityder kring övervakning på internet ser ut. Övervakning i form av insamling och kartläggning av data, genom cookies. Metod och material: En kvantitativ enkätundersökning och kvalitativa djupintervjuer har genomförts. Huvudresultat: Internetanvändare är medvetna om insamlingen, men inte om kartläggningen, av data på internet. Respondenterna och intervjupersonerna uppfattade och associerade cookies med personifierad annonsering, men reflekterade sällan över det. Deltagarna ställde sig övervägande positiva till insamlingen och kartläggnigen, samtidigt som en viss oro fanns kring det.

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Roth, Benjamin. "Utveckling och utvärdering av mikroservicetjänster för att stärka web cookies i webbanalysverktyg." Thesis, KTH, Skolan för elektroteknik och datavetenskap (EECS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-279541.

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Data klassificeras numera som världens mest värdefulla resurs. Den växande och storskaliga användningen av internet är en bidragande faktor till de enorma mängder data som genereras och florerar i våra digitala miljöer. Genom att analysera data som samlas in från internet, kan insikter och förståelse för internetanvändares beteendemönster utvinnas. Därför har datainsamling och webbanalys på senare år blivit en nyckelaktivitet för många internetaktörer. Med ett effektivt arbete kring dessa områden kan internetaktörer skapa sig fördelar gentemot sina konkurrenter, och därmed skapa sig marknadsmässiga försprång. I takt med att data blir allt mer eftertraktat ökar också kraven på att internetanvändares integritet ska prioriteras så att datainsamlingen inte bryter mot några etiska principer. Detta ämne har på senare år blivit allt mer aktuellt efter att det visat sig att internetanvändares integritet ofta åsidosätts i strävan efter att samla in data. Många webbläsare har därför börjat arbeta aktivt för att skydda sina användare i större utsträckning, bland annat genom att hantera kakor allt mer restriktivt. Detta har orsakatproblem för webbanalysverktyg, då de använder kakor för att kunna identifiera, binda samman och samla in data kring en besökares beteenden och interaktioner på en webbplats. Syftet med denna studie är att utveckla, utvärdera och jämföra metoder som stärkerde kakor som används av webbanalysverktyg. Med hjälp av de metoder som utvecklas är studiens mål att höja kvalitén på den data som samlas in av verktygen. Studien har genomförts med en kvalitativ forskningsmetod i fem olika faser. För att utvärdera de metoder som utvecklas i studien har en utvärderingsmodell introducerats. Via utvärderingsmodellen har underlag till studiens resultat kunnat genereras. Resultatet visar att det med hjälp av mikroservicetjänster, i form av en proxyserver, är möjligt att åstadkomma en markant förbättring av kvalitén i den data som samlas in av webbanalysverktyg.
Data is now classified as the world’s most valuable resource. The growing and large-scale usage of internet is a contributing factor to the huge amount of data that are generated and flourish in our digital environments. By analyzing the data that can be collected from internet, insights and understanding of internet users behavioral patterns can be extracted. In recent years, web tracking and web analytics has therefore become a key activity for many players on the internet. With an effective work in these areas, internet players can create an advantage on thier competitors. As data becomes more and more sought after, the demands on the privacy aspects for internet users are also increasing. In recent years, this topic has become even more relevant, after it has been found that the privacy of internet users is often violated in the effort of data collection. Many web browsers has therefore actively begun to protect their users, for instance by handling cookies more restrictively. This has casued problems for web analytics tools, as they use cookies to identify, bind and collect data about users interactions and behavior patterns on a website. The purpose of this study is to develop, evaluate and compare methods that strengthen cookies used by web analytic tools. Using the methods developed in the study, the goal of the study is to improve the quality of the data that are collected by the tools. The study was conducted using a qualitative research method in five different phases. In order to evaluate the methods developed in the study, an evaluation model has been introduced. Through the evaluation model, data to the study’s result have been generated. The results shows that with help of microservices, in the form of aproxy server, it is possible to achieve a significant improvement in the quality of the data collected by web analytics tools.

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Goble, Brandy, Karen Lawson, Michelle E. Johnson, Emily Yates, and W. Andrew Clark. "The Effects of Using Banana Flour as a Gluten Substitute in Cookies." Digital Commons @ East Tennessee State University, 2017. https://dc.etsu.edu/etsu-works/2506.

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Soares, Chaiane Goulart. "Propriedades nutricionais, tecnológicas e sensoriais de farelo de arroz na elaboração de cookies." Universidade Federal de Pelotas, 2017. http://guaiaca.ufpel.edu.br:8080/handle/prefix/3944.

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Sem bolsa
No processo de beneficiamento do arroz, é obtido como subproduto o farelo. A disponibilidade desse subproduto no Brasil é grande e sua utilização ocorre principalmente para a produção de ração animal, entretanto, grandes quantidades são desprezadas, pois o aproveitamento para consumo humano é incipiente e pouco diversificado. É caracterizado pelo seu alto valor nutricional, entretanto, o elevado conteúdo de lipídeos do farelo de arroz justifica sua pouca utilização em produtos alimentícios, devido sua instabilidade durante o armazenamento, podendo ser facilmente oxidado por enzimas causando ranço, mau cheiro, sabor amargo e tornando o alimento inadequado para consumo. Portanto, este subproduto deve passar por um processo de extração de óleo e estabilização para que possa ser introduzido na alimentação humana. O desenvolvimento de produtos enriquecidos nutricionalmente, sem glúten, com boas propriedades tecnológicas e sensoriais, possibilitando o reaproveitamento de subprodutos da indústria, se torna de grande importância para a comunidade científica, comércio e consumo geral. Dessa forma, objetivou-se, com o estudo, avaliar as propriedades nutricionais e tecnológicas do farelo de arroz desengordurado estabilizado e desenvolver biscoitos tipo cookies para avaliar suas características tecnológicas e sensoriais. Foi utilizado o farelo de arroz desengordurado estabilizado, onde foi avaliado sua composição proximal, capacidade antioxidante, acidez titulável, potencial hidrogeniônico (pH) e quantificação de vitamina C. Foram desenvolvidos biscoitos tipo cookies 100% farelo de arroz desengordurado com duas diferentes formulações, uma utilizando açúcar refinado e a outra com açúcar mascavo, para então realizar a análise sensorial dos cookies, a fim de verificar sua aceitação, preferência e intenção de compra. Verificou-se que o farelo de arroz desengordurado estabilizado, possui alto valor nutritivo, sendo fonte de proteína e fibra. A elaboração de biscoitos com boas características sensoriais e bom índice de aceitação a partir da substituição total do teor de farinha de trigo por farelo de arroz é possível, o que demonstra a viabilidade do emprego do farelo de arroz na produção de alimentos.
In the process of processing the rice, the bran is obtained as a by-product. The availability of this by-product in Brazil is great and its use in real time for the production of animal feed, however, large quantities are neglected, since the use for human consumption is incipient and little diversified. Is characterized by its high nutritional value, however, the high lipid content of rice bran justifies its low utilization in food products, due to its instability during storage, and can be easily oxidized by enzymes causing rancidity, bad smell, bitter taste and rendering, making the food unfit for consumption. Therefore, this by-product must undergo a process of oil extraction and stabilization so that it can be introduced into human food. The development of nutritionally enriched products, without gluten, with good technological and sensorial properties, allowing the reuse of by-products of the industry, becoming of great importance for the scientific community, commerce and general consumption. The objective of this study was to evaluate the properties and technology of stabilized defatted rice bran and to develop cookies to evaluate its technological and sensorial characteristics. The stabilized defatted rice bran was used, where its proximal composition, antioxidant capacity, titratable acidity, hydrogen ionic potential (pH) and quantification of vitamin C were evaluated. Cookies were developed with two different formulations, one using refined sugar and the other with brown sugar, to perform the sensorial analysis of cookies 100% defatted rice bran, in order to verify their acceptance, preference and purchase intention. It was verified that the defatted rice bran stabilized, has high nutritive value, being source of protein and fiber. The preparation of biscuits with good sensory characteristics and good acceptance rate from the total replacement of the wheat flour content by rice bran is possible, which demonstrates the feasibility of the use of rice bran in food production.

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Eikleberry, Sarah Jane. "More than milk and cookies: a cultural analysis of the college play day." Diss., University of Iowa, 2013. https://ir.uiowa.edu/etd/2486.

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Two thousand and twelve marked the fortieth anniversary of Title IX and the first Summer Olympic Games in which all attending nations sent female competitors. Too often, scholars of sport history conservatively frame the experiences of girls and women within a narrative of progress. College women's sport participation in particular is framed as a linear narrative beginning with the "new woman's" foray in college physical training, the non-competitive interwar coed, and the post Title IX female athlete. It is within this narrative that the college play day, a sport practice emerging in California and Washington in 1926 began to gain momentum as an additional form of extramural competition for college women. In this dissertation I interrogate which historical and societal forces contributed to the invention, diffusion, and evolution of the college play day. Though the play day is briefly included in descriptive narratives about women's physical activity and sport during the interwar era, deeper explorations are absent. This study aims to further elucidate the extent and variety of forms that the play day took. I aim to explore its general value within the college setting and its reception among women physical educators, colleagues, and play day participants. An additional research question I pose is what are the roles and contributions of certain individuals, alliances, and organizations involved in the invention, adoption, and evolutions of the college play day? Last, I question whether or not the play day is a site in which gender relations or other intersecting relations of power were reproduced, constructed, or transformed?

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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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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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Bučiūtė, Raminta. "Whether the use of tracking cookies without the user consent interferes with their privacy?" Master's thesis, Lithuanian Academic Libraries Network (LABT), 2014. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2014~D_20140619_163335-14265.

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Nowadays most of the information is gathered through the internet, where a vast amount of data is being exchanged every second. However, most of the cyberspace users are not fully aware of the technological side of the Internet. One of the tools used on the Internet to ensure instant and informative service to users, are cookies, a small piece of collected data about user’s preferences. Data collected and combined from different cookies creates a serious danger to users’ privacy. The fact that users are not always aware of their data being collected even sharpens the problem of privacy protection on the Internet. The purpose of this thesis was to examine the consent requirement for the use of tracking cookies in legal framework of European Union, United States of America and Lithuania and to find out if the use of tracking cookies without user consent interferes with users’ right to privacy. In order to achieve the aim of this work, descriptive-interpretive research approach was used in the first part of thesis to analyse various concepts of privacy, defined in different scientific literature, as well as different types of cookies and their purpose. In the second part of thesis, normative-comparative approach was used to analyse various legal systems, their essential laws and principles, theoretical backgrounds and their requirements for the valid user consent intended for the use of cookies. The principal conclusion was that use of tracking cookies without unambiguous... [to full text]
Šiuolaikinėje globalioje žinių visuomenėje, teisė ne visuomet yra pajėgi sureguliuoti pagrindinės valiutos – informacijos, apsaugą. Internetas ir kompiuterinės technologijos suteikia galimybę greitai, pigiai ir nenutrūkstamai keistis dideliais kiekiais informacijos, kaupti ją duomenų bazėse ir apdoroti. Internetu kasdien naudojasi net 40,7% visos pasaulio populiacijos, tai priemonė be kurios daugelis neįsivaizduoja kasdienio savo darbo ir laisvalaikio. Tačiau didžioji interneto vartotojų dalis neturi žinių apie techninę interneto pusę ir grėsmes, kurios gali kilti jiems, jų teisei į privatumą ir duomenų apsaugai internete. Tarptautinė bendruomenė išreiškė susirūpinimą interneto vartotojų privatumo apsauga, Jungtinių Tautų Generalinė Asamblėja priėmė rezoliuciją 68/167 „Teisė į privatumą skaitmeniniame amžiuje“. Šia rezoliucija Jungtinės Tautos ragina valstybes atkreipti dėmesį į pavojus privatumui esančius interntete ir derinti savo įstatymus siekiant suteikti žmogaus teisių ir laisvių aapsaugą interneto vartotojams. Slapukai (angl.-cookies) yra viena iš priemonių, kurią paieškos sistemos, socialiniai tinklai ir kiti interneto aktoriai nuolatos naudoja siekdami suteikti nenutrūkstamas ir kokybiškas paslaugas interneto vartotojams. Dažniausiai slapukai yra naudojami atsiminti vartotojų pirkinių užsakymus, kalbos pasirinkimą, slaptažodžius ir aplankytus puslapius. Vadinamieji sesijos slapukai( angl. -session cookies) yra automatiškai ištrinami iš galinio vartotojo įrenginio... [toliau žr. visą tekstą]

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Guadalupe, Eduardo Armando Saldanha. "Estudo da importância das características das embalagens de biscoitos : estudo de caso : Biscoitos "Cookies"." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2000. http://hdl.handle.net/10183/2221.

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Este trabalho buscou analisar as principais características das embalagens de alimentos, mais especificamente de biscoitos, identificadas pelos consumidores, bem como uma caracterização do consumidor de biscoitos. Visualizando a embalagem como importante ferramenta nas estratégias de marketing no processo de "venda silenciosa". Verificando-se a temática a ser abordada e os objetivos almejados, desenvolveu-se uma pesquisa exploratória através do método de estudo de caso, junto aos consumidores de biscoitos em duas cidades da região serrana do Rio Grande do Sul.
This work presents an analyze of the principal characteristics of the food packaging, more specifically of cookies packaging, identified for the consumers, as well as a characterization of the consumer of cookies. Visualizing the package as important tool in the marketing strategies in the process of "silent sales". Through an exploratory study based on the case method, the consumers of cookies from two small cities from the mountainous area of Rio Grande do Sul, have been analyzed, with the objective of understanding their behavior, and to find out the answers of the main goal of this study.

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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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This 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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Carrilho, Laura Sofia Fernandes Baptista. "Bolachas sem glúten a partir de subprodutos da indústria." Master's thesis, ISA/UL, 2014. http://hdl.handle.net/10400.5/8200.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
The main objective of this work was to develop a product, namely a cookie, easy to consume, carry and maintain, directed to the market of gluten-free products, using by-products from the rice milling industry (flour and bran). An experimental design was developed to optimize a formulation that would allow developing gluten-free cookies with features of traditional cookies, by testing the texture of the dough and biscuits. The proposed formulation to develop contained 50% rice flour; 5% rice bran; 15% water; 13% oil; 15% sugar; 1% yeast; 1% soy lecithin. In the study of rheological dough with gluten and gluten-free, the elastic component G' was always above the viscous component G", verifying dependence of viscoelastic parameters with frequency. It was also found that the bran marked a very important role in the structure of the dough, since rice dough with bran showed a higher level of structure than the gluten dough. In sensory analysis, there was a consumer interest in products and no rejection was observed for any of the formulations analyzed. It can be concluded that the formulation developed is a good alternative to existing products in the market, besides being a nutritious and great tasting cookie

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Sundin, Frida, and Rebecca Ådén. "Retargeting is like a boomerang, what you give is what you get : En studie om hur individanpassad marknadsföring påverkar köpintentionen." Thesis, Linnéuniversitetet, Institutionen för marknadsföring (MF), 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-76730.

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Titel: Retargeting is like a boomerang, what you give is what you get Forskningsfråga:Vilken inverkan har företags användning av retargeting på konsumenters köpintention? Vad är konsumenters attityd till vad som anses etiskt accepterat gällande retargeting? Syfte:Studiens syfte är att klarlägga hur konsumenter ställer sig till individanpassad marknadsföring genom cookies, så kallad retargeting. Studien syftar även till att belysa den inställning som existerar gällande de etiska aspekterna marknadsföringsverktyget avser och hur det påverkar konsumentens köpintention. Metod: Studien bygger på en deduktiv forskningsansats där forskarna utgått från befintlig teori och format testbara hypoteser. Hypoteserna har sedan behandlats genom en kvantitativ forskningsmetod med fokus på enkätundersökningar. Den data som samlats in har analyserats främst utifrån ett positivistiskt synsätt, med visst inslag av ett hermeneutistiskt synsätt. Studiens urval består av svenska konsumenter som infinner sig på internet. Resultat och slutsats: Retargeting är ett vanligt förekommande marknadsföringsverktyg som konsumenter dagligen exponeras för. Däremot kan retargeting idag upplevas som något mättat med hänsyn till att det upplevs som ett vanligt förekommande fenomen. Cookies är ett av flera verktyg som retargeting bygger på. Företag använder cookies i syfte att rikta sina annonser med relevant innehåll till lämpliga konsumenter. Studiens resultat har visat på att uppfattning och attityd är de två aspekter som påverkar köpintentionen rörande området. Kännedom och integritetsbekymmer som studien avsåg att undersöka visade sig inte vara de främsta aspekterna i relation till köpintention rörande retargeting. Avslutningsvis kan förevisa att såsom retargeting exploateras idag uppger konsumenter inneha en mer negativ inställning till marknadsföringen än positiv, vilket företag bör ta i beaktning.
Title: Retargeting is like a boomerang, what you give is what you get Research question: How does the influence of retargeting impact consumers purchase intentions? What is the consumers attitude towards what is considered to be ethically correct regarding retargeting? Purpose: The purpose of the research is to clarify how consumer respond to individualized marketing through cookies, also called retargeting. The study also put emphasis on the attitude that exist regarding the ethical aspect of the marketing tool and how it impact consumers purchase intentions. Method: The study builds upon a deductive research approach where the researchers have used an already established theory in order to develop further hypotheses. The hypotheses have been developed through quantitative research method with emphasis on surveys. The data collected have been analyzed through a positivistic viewpoint, with certain elements of hermeneutical viewpoint. The study consists of swedish consumers on the internet. Results and conclusions:Retargeting is a common marketing tool that consumers are facing on a daily basis. However, retargeting can appear saturated with regards to recurring phenomenon. Cookies is one out of many tools that retargeting builds upon. Businesses are using cookies for the purpose to target their ads with relevance to content suited to the expected consumer. The result have shown that interpretation and attitude are the two major aspects that influence purchase intention. Knowledge and privacy violations were not two of the major aspects that would influence the purchase intention regarding retargeting. Consequently, the use of retargeting have resulted in a significant negative attitude among consumers, which businesses should highly take into consideration.

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Jaremo, Frida, and Marco Villaggi. "Vem äter kakan? : En kvalitativ studie kring klädbranschens nyttjande av personlig data i marknadsföringssyfte i relation till kundens integritet online." Thesis, Södertörns högskola, Företagsekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:sh:diva-41160.

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History: Digitalization brings great benefits to companies regardless of market. One of the markets that is undergoing change is the retail sector where e-commerce services are the new environment. This environment benefits from the innovative solutions that the consumer uses, such as smartphones. These and other connected devices are constantly generating user data that companies can then take advantage of. This, in turn, has sparked discussions about the individual's integrity in relation to companies' use of this data. Purpose: The purpose of the study is to investigate how retail companies in Sweden use personal data for marketing purposes and how important it is for the consumer to maintain their online integrity and how personalized advertising is perceived by the consumer. Theory: The theories and concepts that are explored are personal data, big data, data-driven marketing, CRM, the marketing mix as well as integrity and security. Every theory is described thoroughly and summarized to create an understanding as to why these are selected. Methodology: Methodical choices have been made in the form of targeting the Swedish clothing industry and Swedish consumers. A qualitative approach was used. Two semi-structured interviews were conducted with representatives from a company and a trade organization selected through a benchmarked selection of candidates. Semi-structured interviews were also carried out with eight consumers close or related to the researchers. Results: The results show an uncertainty of customers when it comes to what companies are allowed to do and how they actually use their personal data. Some also find it unsettling to receive personalized advertisements. Others appreciate advertisement based on their preferences. The company representatives saw an overarching possibility to create better personalized experiences for the customer thanks to the data generated. Conclusions: Based on the study's results, it can be concluded that companies in the clothing industry in Sweden use data from the consumer for marketing purposes to both retain customers and create new customer relationships. The personal data collected has proven to be very important for companies from a competitive perspective. The study suggests that the consumer values his or her integrity highly but does not act accordingly and is largely unaware of any restrictions on his or her online privacy. The general attitude the consumer has towards personalized advertising is that it is unpleasant. However, the study also shows that it can be appreciated, given that the content is interesting for the consumer. Should opportunities for financial compensation from the companies to access individual personal data, the consumer would not choose to take advantage of this.
Bakgrund: Digitaliseringen för med sig stora fördelar för företag oavsett marknad. En av dessa marknader som är i förändring är detaljhandeln där e-handelstjänster är den nya miljön. Denna miljö gynnas av de innovativa lösningar som konsumenten nyttjar, exempelvis smartphones. Dessa och andra uppkopplade enheter genererar ständigt data om användaren som företagen sedan kan dra nytta av. Det här har i sin tur väckt diskussioner kring individens integritet i förhållande till företagens användande av denna data. Syfte: Syftet med studien är att undersöka hur företag inom detaljhandeln i Sverige använder sig av personlig data i marknadsföringssyfte samt hur viktigt det är för konsumenten att bibehålla sin integritet online och hur personanpassad reklam upplevs av konsumenten. Teori: De teorier och begrepp som behandlas i studien är datadriven marknadsföring, CRM, marknadsföringsmixen samt integritet och säkerhet. Varje teori beskrivs ingående och sammanfattas i en teoretisk referensram i slutet av kapitlet för att skapa en förståelse till varför just dessa är valda. Metod: Metodmässiga val har gjort i form av att rikta in sig på svenska klädesbranschen och svenska konsumenter. En kvalitativ ansats har använts i studien och två semistrukturerade intervjuer har genomförts med representanter från ett företag samt en branschorganisation som valts genom ett målstyrt urval. Semistrukturerade intervjuer har även utförts med åtta konsumenter genom ett bekvämlighetsurval. Empiri: Övergripande ansåg representanterna för företaget samt branschorganisationen att data gör det möjligt att skapa bättre upplevelser för kunden då man kan individanpassa erbjudanden. Studiens resultat visar även på en viss osäkerhet hos konsumenterna gällande vad företagen får göra och faktiskt gör med deras personliga data. Vissa respondenter tycker att det är obehagligt att få personifierad reklam, andra respondenter uppskattar reklam baserad på deras preferenser. Slutsats: Utifrån studiens resultat kan man konstatera att företag inom klädbranschen i Sverige använder data från konsumenten i marknadsföringssyfte för att både behålla kunder samt skapa nya kundrelationer. Den personliga datan som samlas in har visat sig vara väldigt betydelsefull för företagen utifrån ett konkurrensmässigt perspektiv. Studien tyder på att konsumenten värderar sin integritet högt men agerar dock inte därefter och är i stor utsträckning inte medveten om inskränkningar i sin integritet online. Den genomgående inställningen konsumenten har till personanpassad reklam är att det är obehagligt. Dock visar studien även på att den kan uppskattas om respondenten finner innehållet intressant. Skulle möjligheten till ekonomisk ersättning från företagen för att ta del av individens personliga data skulle konsumenten inte välja att ta del av detta.

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Infante, Rufino António. "Farinhas de sorgo e de batata doce biofortificada: desenvolvimento de cookies, aceitabilidade e biodisponibilidade de ferro." Universidade Federal de Viçosa, 2015. http://www.locus.ufv.br/handle/123456789/15026.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
O uso de genótipo de sorgo com elevado conteúdo de ferro na forma de farinha integral e extrusada em associação com a batata doce biofortificada poderá aumentar a aceitabilidade e a concentração de compostos bioativos como, carotenoides e fibra alimentar em cookies, além de favorecer a biodisponibilidade de ferro. Assim, avaliou- se as características sensoriais e a biodisponibilidade de ferro de farinhas de sorgo integral e extrusada, batata doce biofortificada e de cookies. Foram desenvolvidas quatro formulações de cookies e a avaliação da aceitabilidade das amostras foi realizada em condições laboratoriais, utilizando-se o delineamento em blocos completos balanceados. Cerca de 100 julgadores avaliaram os atributos de cor, textura, sabor e a aceitação global das formulações, utilizando a escala hedônica de nove pontos. A biodisponibilidade de ferro foi avaliada pelo método de depleção-repleção em ratos. Os animais receberam dieta AIN93-G sem ferro na fase de depleção por 21 dias. Na fase de repleção os animais receberam dietas com 12 mg/kg de ferro da dieta, por 14 dias, provenientes de sulfato ferroso (controle), farinha de sorgo integral; farinha de sorgo extrusado; farinha de sorgo integral e farinha de batata doce biofortificada; farinha de sorgo extrusada e farinha de batata doce biofortificada; cookies com farinha de sorgo integral e batata doce biofortificada e cookies com farinha de sorgo extrusado e farinha de batata doce biofortificada. A hemoglobina (Hb) foi mensurada no início e ao final da fase de repleção. Foi avaliado o ganho de Hb, eficiência na regeneração de Hb (HRE) e valor biológico relativo de HRE (RBV de HRE). Avaliou-se as variáveis bioquímicas séricas: glicose, insulina, ácido úrico, creatinina, aspartato amino transferase (AST), alanina amino transferase (ALT) e a capacidade antioxidante total do plasma. Os cookies com farinha extrusada apresentaram menor conteúdo de cinzas, fibra alimentar total e sua fração insolúvel e de lipídios. A formulação com sorgo integral destacou-se como fonte de fibra alimentar e amido resistente. Em relação aos atributos sabor e impressão global as formulações de cookies contendo batata doce biofortificada diferiram (p≤0,05) das demais formulações, apresentando melhor aceitação. Em relação ao atributo textura, observou-se que as notas atribuídas foram menores (p>0,05) para os cookies elaborados com farinha de sorgo extrusada. As amostras elaboradas com farinha de sorgo associada à batata doce biofortificada foram as mais aceitas. A presença da batata doce biofortificada agregou sabor e cor aos cookies e melhorou as características sensoriais do produto. Ao comparar o ganho de hemoglobina e o valor biológico relativo de ganho hemoglobínico (RBV GHb) os grupos testes não diferiram (p> 0,05) entre si, exceto para o grupo tratado com sorgo integral, que apresentou baixo ganho de hemoglobina e RBV GHb. A eficiência de regeneração de hemoglobina (HRE) e o valor biológico da eficiência de regeneração de hemoglobina (RBV HRE) não diferiram (p> 0,05) entre os grupos teste e também do controle, exceto para o grupo tratado com sorgo integral, que apresentou menor (p<0,05) HRE e RBV HRE em relação aos restantes dos grupos testes. As farinhas de sorgo extrusado e sua associação a farinha de batata doce apresentou biodisponibilidade de ferro comparável ao sulfato ferroso. Entretanto, o grupo tratado com sorgo integral apresentou baixa biodisponibilidade. A menor biodisponibilidade de sorgo integral pode ser devido ao maior conteúdo de fitato desta farinha. A substituição de 50 % de sorgo integral por batata doce melhorou a biodisponibilidade de ferro, tornando-se comparável ao sulfato ferroso. Os cookies preparados com a mistura de farinhas de sorgo extrusada ou integral e batata doce biofortificada mantiveram a biodisponibilidade de ferro equiparável ao sulfato ferroso. Os níveis de glicose, insulina, ácido úrico, creatinina, aspartato amino transferase (AST), alanina amino transferase (ALT) não diferiram (p> 0,05) entre os grupos experimentais. Entretanto a presença de farinha de sorgo associada ou não a batata doce e os cookies aumentaram (p<0,05) a atividade antioxidante total no plasma dos ratos em relação ao controle e não diferiram entre si. A associação da batata doce biofortificada à farinha de sorgo integral e extrusada promoveu boa aceitação dos cookies e biodisponibilidade de ferro comparável ao sulfato ferroso.
The use of sorghum genotypes with high iron content in the form of full and extruded flour in association with sweet potato biofortified may increase the acceptability and the concentration of bioactive compounds as carotenoids and dietary fiber in cookies and favors the bioavailability of iron. Thus, we evaluated the chemical, sensory and iron biodisponivilidade sorghum flour, sweet potato biofortified and cookies. Was evaluated chemical composition of flour and cookies. We developed four cookie formulation and evaluation of the acceptability of the samples under laboratory conditions was carried out using the design in a balanced complete block. About 100 judges evaluated the color attributes, texture, flavor and overall acceptability of the formulations using the nine- point hedonic scale. The iron bioavailability was evaluated by the method depletion- repletion in rats. The animals received AIN 93G diet without the iron depletion phase for 21 days. In repletion phase the animals were fed a diet with 12 mg / kg of iron for 14 days, from ferrous sulfate (control), whole sorghum flour; sorghum flour extruded; full sorghum flour and flour sweet potato biofortified; extruded flour and sweet potato biofortified; cookies with whole sorghum flour and sweet potato biofortified and cookies with sorghum flour extruded flour and sweet potato biofortified. Hemoglobin (Hb) was measured at the beginning and the end of the repletion phase. Was assessed the gain of Hb, efficient regeneration of Hb (HRE) and relative biological value of HRE (RBV HRE). Evaluated the biochemical markers: glucose, insulin, uric acid, creatinine, aspartat amin transferas (AST), alanin amin transferas (ALT) and total plasma antioxidant capacity. Extrusion reduced content of insoluble dietary fiber, ash and iron and increased the protein content of the flour, sorghum, sweet potato biofortified showed a high content of carotenoids. Full sorghum flour had a higher content of phytate for extruded. The cookies with extruded flour had lower ash content, total dietary fiber and its insoluble and lipid fraction. The formulation with full sorghum stood out as a source of dietary fiber and resistant starch. Regarding the flavor attributes and overall impression cookies formulations containing sweet potato biofortified different (p≤0,05) from the other formulations, with better acceptance. Regarding the texture attribute, it is observed that the marks awarded were lower (p> 0.05) for cookies made with extruded sorghum flour. Samples prepared with sorghum flour associated with sweet potato biofotificada were the most accepted, followed by prepared samples only with sorghum flour. The presence of sweet potato biofortified added flavor and color to cookies and improved sensory characteristics. Comparing the gain of hemoglobin and the relative biological value of hemoglobinic gain (RBV GHb) testing groups were similar (p> 0.05) from each other except for the group treated with whole sorghum, which had low hemoglobin gain and RBV GHb, although had a greater (p <0.05) consumption of iron. The hemoglobin regeneration efficiency (HRE) and the biological value of hemoglobin regeneration efficiency (RBV HRE) did not differ (p> 0.05) between the test and also the control, except for the group treated with whole sorghum, which showed lower (p <0.05) and RBV HRE HRE for the remaining test groups. The sorghum flour extruded and his sweet potato flour showed the association iron bioavailability comparable to ferrous sulfate. However, the group treated with whole sorghum showed low bioavailability. The low bioavailability of whole sorghum may be due to higher phytate content of the flour. Replacement of 50% of whole sweet potatoes per sorghum improved the bioavailability of iron, making it comparable to ferrous sulphate. The cookies prepared with the mixture of extruded sorghum meal or whole sweet potatoes and biofortified maintained comparable bioavailability of iron to the ferrous sulfate. The Glucose levels, insulin, uric acid, creatinine, aspartat amin transferas (AST), alanin amin transferas (ALT) did not differ (p> 0.05) between the experimental groups. However the presence of sorghum flour with or without sweet potatoes and cookies increased (p <0.05) the total antioxidant activity in the plasma of rats in the control and did not differ. The association The combination of sweet potato flour biofortified full and extruded sorghum promoted good acceptance of cookies and iron bioavailability comparable to ferrous sulfate.

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Johansson, Niklas, and Andreas Boqvist. "Kakornas skymning : En profetia om galna programmerare." Thesis, Blekinge Tekniska Högskola, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-960.

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Denna undersökning är en komparativ studie som utgår från hur Fredrich Nietzsche och hans Gud är död kan ha betydelse för hur utvecklare såväl som konsument uppfattar cookies i webbläsare. Syftet är att genom Fredrich Nietzsches ögon undersöka hur cookies död påverkar webbläsare och med den kunskapen problematisera användning av cookies i webbapplikationer. Undersökningen grundar sig i frågeställningen: Hur uppfattas cookies som ett maktförfogande väsen? Genom att titta på hur cookies idag används till andra ändamål än vad grundtanken en gång var, går det att utläsa hur cookies pålitlighet idag är tveksam. Cookies som länge dominerat utveckling av applikationer på Internet framstår idag i många forum som ett hot mot integritet och säkerhet. Cookies som en gång var en symbol för trygghet och robusta applikationer står under förändring och kan inte längre fungera som meningsbärare för en hel värld av Internetanvändare. Undersökningen påvisar att det inte går att utläsa för- eller mot argument som ensamt kan tala för om vi skall ha kvar cookies eller inte. Däremot kan Gud är död fungera som ett tillvägagångssätt för att betrakta cookies som en innehavare av makt eftersom att utvecklare såväl som konsument påverkas av att dödförklara cookies.
This study is a comparative study based on how Fredrich Nietzsche and his God is dead may be significant for how developers and consumers perceive cookies in the browser. The goal of the study is that through Fredrich Nietzsche's eyes examine how cookies death affect the browser and with that knowledge problematize the use of cookies in webapplications. The study is based on the question: How are cookies perceived as a being with power at its disposal? By looking at how cookies are currently being used for purposes other than the basic idea they once had, it is possible to see how cookies reliability today is doubtful. Cookies that have long dominated the development of applications on the Internet appears today in many forums as a threat to privacy and security. Cookies that were once a symbol of security and robust applications is undergoing a change and therefore can no longer serve as a meaningful vehicle for the whole world of Internet users. The study demonstrates that no pro or con arguments can be made that alone will tell if we are to retain cookies or not. However, God is dead serve as an approach to consider cookies as a holder of power because the developers as well as consumers are affected by the death of cookies.

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Gajula, Hyma. "Fiber-enriched wheat flour precooked using extrusion processing : rheological, nutritional and sensory properties." Thesis, Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/384.

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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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Silva, Tatiane Ferreira da. "Cookies de chocolate isentos de glúten adicionados de inulina enriquecida com oligofrutose : características químicas, físicas e sensoriais /." São José do Rio Preto, 2016. http://hdl.handle.net/11449/143833.

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Orientador: Ana Carolina Conti-Silva
Banca: Célia Maria Landi Franco
Banca: Ana Lúcia Barretto Penna
Banca: Maria Teresa Pedrosa Silva Clerici
Banca: Sabrina Neves Casarotti
Resumo: A doença celíaca não tem cura e apresenta, como único tratamento, a dieta isenta de glúten. Em celíacos, observa-se a má absorção de cálcio devido à lesão causada pela presença do glúten no intestino delgado e, neste sentido, a inulina enriquecida com oligofrutose pode contribuir para o indivíduo celíaco, pois tem função reconhecida para o aumento na absorção de cálcio. A fabricação de produtos de panificação isentos de glúten continua sendo um desafio tecnológico, devido às mudanças sensoriais ocasionadas em função da ausência deste componente. Por isso, com o intuito de contribuir para a variação da dieta e favorecer a absorção de cálcio em celíacos, este trabalho teve como objetivo o desenvolvimento de cookies de chocolate isentos de glúten adicionados de inulina enriquecida com oligofrutose. Primeiramente, foi estudada a substituição da farinha de trigo por matérias-primas isentas de glúten para seleção da melhor substituição da farinha de trigo em cookies de chocolate. Em seguida, foram realizados dois estudos sobre a incorporação de inulina/oligofrutose nas formulações dos cookies de chocolate, os quais foram caracterizados quimicamente (apenas para o segundo estudo), fisicamente e sensorialmente. Para a produção de cookies de chocolate isentos de glúten, concluiu-se que a farinha de arroz é o melhor substituto da farinha de trigo para este tipo de produto. Para o primeiro estudo sobre a incorporação de inulina/oligofrutose, sendo esta adicionada como substituta de gordura (manteiga) e de açúcar, os cookies de chocolate se apresentaram extremamente duros, mesmo aqueles com menor proporção de adição de inulina/oligofrutose. Dessa forma, partiu-se para o segundo estudo sobre a incorporação de inulina/oligofrutose, sendo esta agora adicionada como substituta da farinha de arroz nas proporções de 25, 50 e 75%...
Abstract: Celiac disease has no cure and the gluten-free diet is the only treatment. In celiac patients, it is observed a calcium malabsorption due to the injury caused by the presence of gluten in the small intestine and, thus, the inulin enriched with oligofructose may contribute to celiacs, since it has a recognizable function for increasing calcium absorption. The manufacture of gluten-free bakery products is still a technological challenge, due to sensory changes caused by the absence of this component. Therefore, in order to contribute to the diet variety and to promote calcium absorption in celiacs, this research aimed to develop gluten-free chocolate cookies added of inulin enriched with oligofructose. First, the replacement of wheat flour by gluten-free flours was studied for selection of the best substitute in chocolate cookies. Then, two studies were conducted about the incorporation of inulin/oligofructose in the chocolate cookies, which were characterized regarding to chemical (only for the second study), physical and sensory characteristics. For the production of gluten-free chocolate cookies, the rice flour is the best substitute of wheat flour in this product. For the first study about the incorporation of inulin/oligofructose, as substitute of fat (butter) and sugar, the chocolate cookies were extremely hard, even those with a lower proportion of inulin/oligofructose. Thus, a second study was performed, through the partial replacement of rice flour by 25, 50 and 75% of inulin/oligofructose. The chocolate cookie with 25% of replacement of rice flour by inulin/oligofructose is so accepted as the cookie with 100% of rice flour (standard) and the commercial cookie for the majority of sensory attributes, overall acceptability and purchase intent. This acceptability is result of the greater intensity of the descriptive terms grittiness and fracturability, yellowness (b*) and ...
Doutor

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Maloney, Anne. "Voluntary control of salivary response to chocolate chip cookies an analog for self-modulated alcohol cue reactivity /." Diss., Online access via UMI:, 2008.

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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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Chiremba, Constance. "Phenolic content and antioxidant activity of South African sorghums and of flours and cookies made from them." Diss., Pretoria : [s.n.], 2009. http://upetd.up.ac.za/thesis/available/etd-11302009-190811/.

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Jonasson, Fanny, and Amanda Oskarsson. "Att äta kakan och ha den kvar : En studie om universitetsstudenters medvetenhet, attityd, och beteende gällande cookies." Thesis, Uppsala universitet, Institutionen för informatik och media, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-387697.

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Cookies är idag ett utbrett fenomen som nyttjas vid digital insamling av information. Informationen som samlas in är ofta av personlig karaktär och används bland annat för att individanpassa användarupplevelser på webbsidor. Ovissheten kring digital insamling av personlig information skapar en oro som idag är mycket omdebatterad. Detta arbete utgörs av en kvantitativ studie med syfte att undersöka möjliga samband mellan universitetsstudenters medvetenhet, attityd och beteende gällande digital insamling av information. Undersökningen består av en onlinebaserad enkät. Det insamlade materialet har analyserats utifrån det teoretiska ramverket Communication Privacy Management (CPM) med hjälp av analysmetoden Partial Least Squares (PLS) samt IBM Statistical Package for Social Sciences (SPSS) för att finna relevanta samband. Resultat påvisade att majoriteten universitetsstudenter känner till fenomenet cookies, men färre känner till dess användningsområden. Det konstaterades även att medvetenhet kring cookies har en påverkan på både beteende och attityd. Det fastställdes även att oavsett om universitetsstudenter har en negativ attityd förändras inte dess beteende.
Cookies are a widespread phenomenon and the main technique for digital collection of information. The collected information is often of personal nature and is used, among other things, to personalize user experiences on web pages. The uncertainty regarding digital collection of personal information creates privacy concerns that is significantly debated today. This essay consists of a quantitative study with the aim to investigate possible relations between university students awareness, attitude and behaviour regarding digital collection of information. The survey consist of an online-based poll. The gathered material has been analyzed by the theoretical framework Communication Communication Management (CPM) with the analysis method Partial Least Squares (PLS) and the IBM Statistical Package for Social Sciences (SPSS) to find relevant relations. Results showed that the majority of university students are familiar with the phenomenon of cookies, but few are aware of its area of use. It was also found that awareness of cookies has an influence on both behaviour and attitude. It can be established that regardless of whether university students have a negative or positive attitude regarding cookies, it does not affect their behaviour.

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Pham, Cong Dan. "Monotonie et différentiabilité de la vitesse de la marche aléatoire excitée." Thesis, Aix-Marseille, 2014. http://www.theses.fr/2014AIXM4717/document.

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Dans cette thèse, nous nous intéressons à la monotonie de la vitesse de la marche aléatoire excitée (MAE) avec biais $bein[0,1]$ dans la première direction $e_1$. Nous présentons une nouvelle preuve de la monotonie de la vitesse pour des grandes dimensions $dgeq d_0$ et pour le cas où le paramètre $be$ est petit quand $dgeq 8$. Ensuite, nous considérons les marches aléatoires avec plusieurs cookies aléatoires. La monotonie de la vitesse est ausi prouvée pour les cas particuliers par exemple des dimensions sont grandes, le paramètre de dérive $be$ est petit ou le nombre de cookies est grand. Ce sont les cas où la marche aléatoire est proche à la marche aléatoire simple. Pour l'existence de la vitesse, nous avons montré la loi des grands nombres pour un cas particulier du cookie aléatoire stationaire, mais nous n'arrivons pas encore pour le cas stationaire. Sur la monotonie, nous avons aussi vérifié que le nombre de points visités par la marche aléatoire simple avec biais $be$ est croissant.Finalement, une question très interessant: la monotonie de la vitesse, est-elle vraie pour la MAE pour les petites dimensions $2leq dleq 8.$ Pour cette motivation, nous avons prouvé que la vitesse est indéfiniment différentiable pour $be>0.$ Au point critique $0$, nous avons prouvé que la dérivée de la vitesse existe et égale $0$ pour $d=2$, existe et est positive pour $dgeq 4.$ Mais nous ne savons pas encore si la dérivée de l'ordre 2 en point $0$ existe ou au moin la dérivée est continue en $0$ pour prouver la monotonie de la vitesse au voisinage de $0$?
In this thesis, we are interested in the monotonicity of the speed of the excited random walk (ERW) with bias $bein[0,1]$ in the first direction $e_1.$ The speed is defined as the limit obtained by the law of large number for the horizontal component. The speed depend on the bias $be.$ We present a new proof of the monotonicity of the speed for the dimension $dgeq d_0$, where $d_0$ is large enough, or for the parameter $be$ is small when $dgeq 8$. After that, we consider the random walk with multi-random cookies. The monotonicity of the speed is also proved for some particular cas, for exemple when the dimension is high, or the parameter drift is small, or the number of cookies is large. These are the cas where the walk is near the simple random walk. For the existence of the speed, we also proved the law of large number for a particular cas of stationary cookie but we haven't yet gotten the cas stationary. On the monotonicity, we also proved the rang of the simple random walk with drift $be$ is increasing in the drift. Finally, a question very interesting: the monotonicity of the speed of ERW is true for the small dimension $2leq dleq 8$, isn't it? For this motivation, we proved the speed is infinitly differentiable for all $be>0.$ At the critical point $0,$ we also proved the derivative of the speed at $0$ exists and equals $0$ for $d=2$, exists and is positive for $dgeq 4.$ But we haven't yet known if the derivative of order $2$ at $0$ exists or at least the derivative is continuous at $0$ to prove the monotonicity of the speed in a neighbor of $0$

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Tomstad, Richard, and Gustav Pettersson. "Datainsamling av privatpersoners internetbeteende : En studie av medvetenheten hos privatpersoner." Thesis, Uppsala universitet, Institutionen för informatik och media, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-226798.

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Internetövervakning har under senaste tiden blivit ett aktuellt ämne i media. Det rapporteras bland annat om att företag som samlar in information om privatpersoner. Datan som samlas in kan innehålla information om användares beteende på internet såsom besökta sidor, sökhistorik, aktivitet på sociala medier med mera. Men hur mycket av detta vet en vanlig användare om? Uppsatsens syfte är att undersöka hur medvetna privatpersoner är om internetövervakning som bedrivs av företag och den datainsamling som den bygger på. Vad vet egentligen användarna om vad som samlas in, i vilket syfte, samt hur det samlas in? En studie utfördes bestående av intervjuer och enkäter som undersökte hur pass kunniga och upplysta privatpersoner var inom ämnet. Det undersöks också om användare aktivt försöker motverka detta. Därefter diskuteras vad kunskapsnivån kan bero på och vad de gör för att motverka datainsamling. Detta kopplas och jämförs mot tidigare forskning inom området.
Internet surveillance has recently become a hot topic in the media. It is reported among other things that companies collect information about individuals. The data collected may include information about the user's behavior on the internet such as pages visited, search history, activity on social media and more. But how much of this does a regular user know? The purpose of this study is to investigate how aware individuals are of internet surveillance conducted by companies and the data collection which it is based on. What do the users really know about what is collected, for what purpose, and how it is collected? A study was conducted consisting of interviews and questionnaires that examined how knowledge and education individuals have within the subject. It is also examined whether users are actively trying to counteract this. Thereafter it is discussed what this level of knowledge may depend on and what they are doing to counter data collection. This is linked and compared to previous research in the area.

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North, John. "Identifying memory address disclosures." Thesis, De Montfort University, 2015. http://hdl.handle.net/2086/11424.

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Software is still being produced and used that is vulnerable to exploitation. As well as being in devices in the homes of many people around the world, programs with these vulnerabilities are maintaining life-critical systems such as power-stations, aircraft and medical devices and are managing the creation and distribution of billions of pounds every year. These systems are actively being exploited by governments, criminals and opportunists and have led to loss of life and a loss of wealth. This dependence on software that is vulnerable to exploitation has led to a society with tangible concerns over cyber-crime, cyber-terrorism and cyber-warfare. As well as attempts to eliminate these vulnerabilities, techniques have been developed to mitigate their effects; these prophylactic techniques do not eliminate the vulnerabilities but make them harder to exploit. As software exploitation is an ever evolving battle between the attackers and the defenders, identifying methods to bypass these mitigations has become a new battlefield in this struggle and the techniques that are used to do this require vulnerabilities of their own. As many of the mitigation techniques are dependent upon secrecy of one form or another, vulnerabilities which allow an attacker to view those secrets are now of importance to attackers and defenders. Leaking of the contents of computer memory has always been considered a vulnerability, but until recently it has not typically been considered a serious one. As this can be used to bypass key mitigation techniques, these vulnerabilities are now considered critical to preventing whole classes of software exploitation. This thesis is about detecting these types of leaks and the information they disclose. It discusses the importance of these disclosures, both currently and in the future. It then introduces the first published technique to be able to reliably identify specific classes of these leaks, particularly address disclosures and canary-disclosures. The technique is tested against a series of applications, across multiple operating systems, using both artificial examples and software that is critical, commonplace and complex.

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Santos, Miguel Francisco Gama Martins Lucas. "Perfil do consumo alimentar infantil em São Tomé e Príncipe e produção de bolachas para complemento da dieta escolar." Master's thesis, ISA/UL, 2014. http://hdl.handle.net/10400.5/8299.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
Sao Tome e Principe (STP) has a real public health issue when it comes to nutritional deficiencies in infancy and its effects on child development, namely in school performance, health and survival. Children from the ages of 6 to 12 years old are the least studied ones and to prevent hypovitaminosis A in this targeted group a complement to their diet is proposed in this work. A staple food, popular among children and easy to store, carry and eat, like sweet cookies, was selected to carry the envisaged diet supplements. Moreover the formulation was developed including over 60% of local produces and iodine salt and technology was transferred to a local bakery facility to set up all the conditions for the project to be successfully implemented in the near future. This goal was supported with the help of a questionnaire about children’s eating habits (QFA) and furthermore by a query to the children acceptability of the produced cookies. In this research project we were able to apply locally the QFA to over 1108 people and results worked out to support the cookies formulation as a diet supplement. The formulation was developed with the target of incorporating iodine and pro-vitamine A (carotene) compounds as well as the maximum possible of local all season products. The formula for the cookies was also fully described along with the respective recipe and processing conditions and technology directly transferred to a local institution with a bakery facility where more than ten productions were successfully achieved to supply cookies for the relevant testing. Furthermore, the quantification of the macronutrients and pro-vitamin A (beta-carotene) components of the produced cookies, the rheology characterization of the cookies dough and the instrumental evaluation of their crisp texture were performed at ISA labs in Lisbon. Lastly, the acceptance test was distributed to over 658 STP’s school children. It is concluded that the cookies are rich in fibres and can be included in the school menu, as it had a global acceptance of over 85%, has the STP Law demands. As for the eating habits of the population, it was possible to see that there is still an excess of candy, soda and alcoholic beverages in their diets. The consumption of food rich in proteins, such as milk or meat, is still very low. Therefore, this project is ready to go and be used as a complement to children diet by the local production and school distribution of these rich cookies.

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Begazzo, Jhong Paola Fernanda, Llagua Sorely Yuliana Flores, Alvarado Xiomara Waleska Olaza, Cheng Mariana Lucia Rivera, and Gstir Gianella Kristel Schaus. "Moringuitos – Galletas de moringa para prevenir y combatir la desnutrición infantil." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/651784.

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El presente proyecto se basa en la elaboración de galletas a base de Moringa con alto valores nutricionales para acompañar una lonchera saludable de los niños en la etapa escolar y así poder combatir la desnutrición infantil para la cual se realizó una investigación a los padres familia con hijos entre las edades de 4 y 12 años. Esta planta que es el principal insumo para la elaboración de las galletas cuanta con alto valores nutricionales que aportan positivamente a la alimentación de los niños como el hierro, calcio, potasio, proteínas, vitamina A, vitamina B, cobre, magnesio y Zinc. Estos valores nutricionales aportarán una dieta casi completa a los niños en la etapa de crecimiento, por tal motivo la alimentación tiene un papel fundamental en esta etapa, ya que es donde los niños se desarrollan física, mental y socialmente .Actualmente no existe productos saludables dirigidos exclusivamente a niños de esas edades, es por ello que los padres buscan productos sustitutos los cuales no contiene las cantidades necesaria de nutrientes que pueden aportar para su desarrollo y crecimiento, así mismo nos siempre son recibidos de buena forma por los niños ya sea por el sabor, contenido, tamaño, diseño , etc.
This Project is based on the development of moringa based biscuits with high nutritional values to accompany a healthy lunchbox of children in school stage for which research was conducted on parents with children between the ages of 4 and 12. This plant is the main input for the elaboration of biscuits has high nutritional values that contribute positively to the diet of children such as iron, calcium, potassium, protein, vitamin A, Vitamin B, cooper, magnesium and zinc. These nutritional values will provide an almost complete diet to children in the growth stage, for this reason food plays a key role at this stage, as it is where children develop physically, mentally and socially. There are currently no healthy products aimed exclusively at children of these ages. That’s why parents are looking for substitute products which do not contain the necessary amounts of nutrients they can provide for their development and growth. We are always welcomed in a good way by children either by taste content, size, design, etc.
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MacLeod, Scott Alexander. "A fortune in cookies? : changing contexts of consumption and the emergence of the industrial palate in Hong Kong." Thesis, University of British Columbia, 1988. http://hdl.handle.net/2429/28110.

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This paper examines the process of converging and industrializing food habits in Hong Kong. It does this by examining changes in the food system as a whole, placing consumption patterns in the context of the local food system and local social formation. In turn, local dynamics are placed in a global context. It is within the global context that the geographical homogenization of available foodstuffs is occurring. It is, however, in local place where the processes and trends are manifested. The paper begins with a discussion of the research issues and questions that surround the studies of consumption, food habits and Hong Kong. There is then a section which deals with the nature of food as an industrial commodity and the nature of the world industrial food system. The logic behind the geographical homogenization is drawn out of this discussion. The paper then turns to the geographical setting of the Hong Kong case; first describing the nature of the local social formation then moving on to consider changes in the local food system in the post Second World War period. Changes in the import/export profile, the local food production economy and the local circulatory sphere are outlined. These areas exhibit a tendency to capital intensification and internationalization. Finally changes in the actual consumption patterns of the people of Hong Kong are addressed. The conclusion of the analysis is that the Hong Kong social formation and the Hong Kong food system are undergoing a radical transformation: one where globally articulated capitalist 'patterns of regulation' are coming to shape the nature of agency in regards to food consumption in the local place that is Hong Kong.
Arts, Faculty of
Geography, Department of
Graduate

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Taylor, Tanya Patrice. "Evaluation of the bulk sweetener D-tagatose and the high intensity sweetener Splenda as sugar replacers in cookies." Auburn, Ala., 2006. http://repo.lib.auburn.edu/2006%20Summer/Dissertations/TAYLOR_TANYA_41.pdf.

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Agiden, Jelia, and Ellen Colliander. "Cookies på gott eller ont : En studie om hur tonåringar upplever att deras köpbeteende påverkas av digital one-to-one marknadsföring." Thesis, Södertörns högskola, Institutionen för samhällsvetenskaper, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:sh:diva-41126.

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I och med teknologins framfart har digital marknadsföring blivit ett av de vanligaste sätten för marknadsförare att nå sin publik. Med denna digitala utveckling ökar också möjligheterna för marknadsföringen. Något som för 25 år sedan bara var en dröm är idag en mycket aktuell verklighet -nämligen digital one-to-one marknadsföring. Denna marknadsföringsform går ut på att enorma mängder data samlas in om individer som sedan används för att skapa personaliserade annonser anpassade just för dessa individers behov. Teknologin gör detta möjligt och denna marknadsföringsform befinner sig ofta på sociala medier. En konsumentgrupp som spenderar mycket tid på sociala medier är tonåringar. Denna studie ämnar därför undersöka hur tonåringar upplever att deras köpbeteende påverkas av digital one-to-one marknadsföring. Kvalitativa intervjuer har utförts till empiriinsamlingen med respondenter i åldrarna 15-17 år. Alla respondenter känner sig påverkade av digital one-to-one marknadsföring. De känner oro för vad deras information används till och tycker att riskerna med att ge ifrån sig information överväger nyttan av att få anpassade annonser. Denna integritetsoro skulle möjligtvis kunna dämpas om information försågs med var företaget hittat den personliga informationen. Hos tonåringar kan denna marknadsföring skapa behov som de inte hade tidigare och bidra med fler alternativ för att tillfredsställa detta behov. One-to-one marknadsföring har alltså en direkt påverkan på tonåringars köpbeteende.
With the steady and rapid growth of technology, digital marketing has become one of the most common ways for advertisers to reach out to a broader audience. Instagram and Snapchat are the most commonly used social networking services among today’s adolescents that highly utilise the concept of personalised digital advertising through third parties. One-to-one marketing is a form of personalised marketing that aims to collect information about individual consumers in order to provide each individual with advertisements fitted to their interests. This study takes a closer look on how teenagers perceive the personal effect of one-to-one marketing. The empirical research was obtained from qualitative interviews carried out among teenagers aged 15 to 17 years old. Upon conclusion of the study, it was found that all respondents felt influenced by digital one-to-one marketing and are worried about the use of their information. Ultimately, respondents think the risks outweigh the benefits and want to know where the company gets their information from. In adolescents, one-to-one marketing can create needs that did not exist before and can be met through the provision of more options. Hence, one-to-one marketing has a direct impact on the purchasing behaviour of adolescents.

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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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Nilsson, Erik. "Web Storage : Ett nytt sätt att lagra data." Thesis, Linnéuniversitetet, Institutionen för datavetenskap, fysik och matematik, DFM, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-13955.

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Allt eftersom webben utvecklas kommer det nya tekniker och verktyg att lära sig för webbutvecklare. WebStorage är en av dessa. Som en del av HTML5 har den många användbara funktioner som öppnar upp nyamöjligheter för utvecklare och för vad webben kan användas till. Som plattform har en hemsida som gåttunder projektnamnet Partify använts och här har Web Storage testas att användas för att undersöka hurman bäst använder tekniken. Rapporten innehåller ingående fakta om hur Web Storage är uppbyggt ochhur man använder det. Efter jämförelse med dagens vanliga teknik, cookies, finns tydliga resultat på hur väl Web Storage hävdarsig när det gäller säkerhet, prestanda, användarvänlighet och funktionalitet. I slutsatsen finns det tips påhur man bör använda Web Storage för att få bäst resultat samt funderingar om vad som kommer hända iframtiden. Man bör läsa denna rapport om man vill lära sig om en ny och spännande del av html5 och harfunderingar över om det är värt att börja använda den istället för cookies.
The web continues to develop and as it do new techniques and tools keep coming. Web Storage is a oneof them. As a part of HTML5 it has many useful functions that open up new possibilities for developersand what the web can be used for. On a website called Partify Web Storage has been tested to study howto best use it. This report contains facts about how Web Storage is built and how to use it. After comparison with the technique most used today, cookies, clear results is to be found about how wellWeb Storage is when it comes to safety, performance, application handiness and functionality. In theconclusion there are tips about how to use Web Storage for best results and thoughts about what thefuture holds. You should read this report if you want to learn about a new and exciting part of html5 and have thoughtsabout if it’s worth to start use it instead of cookies.

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Lopes, Leilane Demito. "Desenvolvimento e avaliação de subprodutos de uva e sua utilização como ingrediente alimentício." Universidade Tecnológica Federal do Paraná, 2013. http://repositorio.utfpr.edu.br/jspui/handle/1/633.

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Entre as frutas, a uva é uma das maiores fontes de compostos fenólicos, sendo que a indústria de derivados de uva gera uma grande quantidade de resíduos que, na maioria das vezes, são desprezados. Estes resíduos concentram quantidade significativa de compostos bioativos, quedespertam o interesse devido a suas propriedades antioxidantes e seus efeitos benéficos para a saúde humana. No intuito de aproveitamento deste subproduto, o presente estudo objetivou elaborar uma farinha utilizando resíduo de uva e analisar suas propriedades bioativas. Foram utilizadas duas técnicas de secagem do resíduo de uva (estufa e liofilizador) para a obtenção de dois tipos de farinhas, uma obtida pelo resíduo proveniente do sistema convencional de cultivo e outra proveniente do sistema orgânico de cultivo. Além disso, parte das uvas havia sido tratada com radiação UV-C. A farinha foi utilizada para elaboração de biscoitos tipo cookies, para avaliar o potencial como ingrediente alimentício e agregação de compostos bioativos no produto. Teores de antocianinas totais, compostos fenólicos totais e atividade antioxidante, expressa em EC50 e em TEAC foram determinados para o resíduo, farinha e biscoitos. Também foram determinados o pH, o teor de cinzas e cor para o resíduo, a farinha e o biscoito Em geral pode-se observar que o tratamento com UV-C apresentou efeito negativo ou nulo nos resultados. A liofilização demonstrou manter mais as propriedades bioativas. O sistema de cultivo convencional demonstrou uma maior manutenção das propriedades bioativas em parte das análises.
Among the fruits, the grape is one of the largest sources of phenolic compounds. the industry of grape spinoffs produces a large amount of waste that most often are underrated. These residues concentrate significant amount of bioactive compounds that arouse interest due to its antioxidant properties and its beneficial effects on human health. In order to take advantage of this by-product, the present study aimed to elaborate flour using residual grape and analyze their bioactive properties. Was used two techniques of drying the residue grape (dryer and freeze dryer) to obtain two kinds of flour, one obtained from the residue from the conventional cultivation and another derived from the organic cultivation. Furthermore, the grapes had been treated with UV-C radiation. The flour was used to prepare cookies, to evaluate its potential as a food ingredient and aggregation of bioactive compounds in the product. The contents of total anthocyanins, phenolic compounds and antioxidant activity, expressed as EC50 and TEAC were determined in the residue, fluor and cookies. Overall treatment with UV-C showed negative or null results. Lyophilization demonstrated longer maintain bioactive properties, as phenolic compounds and anthocyanins. Regarding the type of cultivation, the conventional system in some analyzes showed better maintenance bioactive properties.

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Aguirre, Aspiros Jean Piero, Llerena Juan José Huayhua, Soto José Francisco Kawamura, Cieza Miguel Ángel Román, and Muñoz Hans Christian Wolfinson. "Galletas Proteicas." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652297.

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El trabajo presentado por el grupo de estudio universitario se basa en la elaboración y ventas de galletas con alto contenido proteico de sabores como chocolate, arándanos y coco, enfocado a un público dedicado al cuidado de la salud y a la tonificación de sus cuerpos. Esto se realiza con la finalidad de contribuir con la alimentación de las personas de una manera significativa e innovadora ofreciendo productos con ingredientes naturales y que a la vez presenten nutrientes que favorezcan a la salud de los consumidores. Estos productos cuentan con vitaminas A y B, hierro, magnesio y proteínas muy importantes con aminoácidos y glucoproteínas. Asimismo, este producto mantiene un alcance considerable para todos los tipos de compradores, ya que puede ir segmentado para personas que realicen algún tipo de actividad física o para clientes que no realicen actividad física, pero se preocupan por su estado de salud y por su alimentación diaria. En la actualidad en el mercado existen distintas marcas que ofrecen galleta o barras proteicas segmentadas para un público específico, sin embargo, el valor nutricional es menor al esperado por los consumidores y no existe mayor variedad de sabores e insumos. Con este producto que se plantea ofrecer al mercado, se espera generar una perspectiva en los compradores que permita fidelizar sus transacciones con la empresa y de esta convertirse en el líder del mercado con productos de altos estándares de calidad.
The work presented by the university study group is based on the production and sales of high-protein cookies with flavors such as chocolate, blueberries, and coconut, focused on an audience dedicated to health care and the toning of their bodies. This is carried out with the aim of contributing to the nutrition of people in a significant and innovative way, offering products with natural ingredients and at the same time presenting nutrients that favor the health of consumers. These products have vitamins A and B, iron, magnesium and very important proteins with amino acids and glycoproteins. Likewise, this product maintains a considerable scope for all types of buyers, since it can be segmented for people who carry out some type of physical activity or for clients who do not carry out physical activity but are concerned about their state of health and their daily diet. Currently in the market there are different brands that offer biscuits or protein bars segmented for a specific audience, however the nutritional value is less than expected by consumers and there is no greater variety of flavors and supplies. With this product that is proposed to be offered to the market, it is expected to generate a perspective in the buyers that will make their transactions with the company loyal and thus become the market leader with products of high quality standards.
Trabajo de investigación

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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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Dissertations / Theses on the topic 'Cookies'

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