Search results for "PRODUCTS"
showing 10 items of 980 documents
Milk as an Essential Source of Iodine in Latvian Population
2017
Abstract Milk and dairy products are studied as alternative iodine sources, because salt iodisation is controversial due to high salt consumption leading to cardiovascular diseases. However, the iodine concentration in milk markedly varies. This study evaluated the iodine concentration in cow’s milk available in the Latvian market. Iodine and fat concentration was analysed with a spectrophotometer “Varian Cary 50” based ISO 2446:2008 in 20 milk samples. Data from the Central Statistical Bureau and survey among pregnant women were used to analyse milk product consumption and its impact on iodine status. Average iodine concentration in milk samples was 457.6 (179.6) μg/L, winter samples had a…
Chemiczne markery miodów odmianowych
2011
Honey is a natural food product reach in variety of chemical compounds, which are responsible for its quality and aroma. Unifloral honeys are especially attractive for buyers and are quite frequently falsified. Thus, the assessment of their quality is indispensable. Today it relays on identification of the pollen and determination of honey physicochemical properties. In this paper the new methods for the assessment of honey quality are described. They relay on analysis and identification of volatile compounds typical for certain uniflolar honeys. These compounds are called markers. These could virtually all natural products with products of decomposition of phenylalanine, terpenes, flavonoi…
Relationships among Hedonic and Utilitarian Factors and Exogenous and Endogenous Influences of Consumer Behavior in Tourism
2015
Customer experience is gaining more and more attention from researchers. Particularly in tourism, this experiences may be determined by hedonic or utilitarian factors. However, there are other influences, both exogenous and endogenous, that may impact consumer behaviors in tourism. Thus, in this article, we explore the receptivity of consumers in terms of certain types of influences, exogenous and endogenous, to hedonic and utilitarian factors related to a tourism package. To examine these research questions, we employ exploratory factor analysis, confirmatory factor analysis, and structural equation modelling on a sample of 150 tourists from Europe and North America.
Motivators That Intervene in the Decision Making Process in Tourism
2014
Being part of the tourism industries involves many researches and analyses in different periods of time, regarding different segments of consumers. Therefore, it is important to be aware of all the factors and motivators that influence a tourist to purchase a particular tourism services. These complex variables are crucial for the final purchase decision of an offer with emotional value for customers. This paper presents the principals motivators which intervene in the decision making process that should be acknowledged by marketers in order to provide the ideal tourism package.
Analyzing Mediators of the Customer Satisfaction - Loyalty Relation in Internet Retailing
2014
This study explores the customer satisfaction – loyalty relation in the context of online shopping by introducing various mediators, such as trust, attitude, hedonic value, and utilitarian value. For data collection, we used an online consumer survey in relation to Internet retailing. In this paper we found empirical evidence that loyalty and satisfaction have a reciprocal relationship, but that mediators exist between satisfaction and loyalty. The findings of this study have consequences for customer relationship management, particularly in terms of retention, of the satisfied consumers in an e-shopping environment.
Models Used for Measuring Customer Engagement
2013
The purpose of the paper is to define and measure the customer engagement as a forming element of the relationship marketing theory. In the first part of the paper, the authors review the marketing literature regarding the concept of customer engagement and summarize the main models for measuring it. One probability model (Pareto/NBD model) and one parametric model (RFM model) specific for the customer acquisition phase are theoretically detailed. The second part of the paper is an application of the RFM model; the authors demonstrate that there is no statistical significant variation within the clusters formed on two different data sets (training and test set) if the cluster centroids of t…
Examining Online Shopping Services in Relation to Experience and Frequency of Using Internet Retailing
2013
E-shopping has the potential to replace traditional in-store shopping. It is well perceived that information and communication technologies have great impacts on modern society - they are changing how and where we work, shop, and in general terms how we live our lives. In this study, we use a survey instrument to examine the association between experience level with Internet and e-shopping and consumers’ frequency of online purchasing, while considering sex as a passive influencer. We study these relationships in a multinomial logistic regression model that is aimed at online retailers to help them improve their understanding of their consumers’ characteristics and propensity to buy through…
Synthetic studies on 1-azabicyclo[5.3.0]decane alkaloids
2018
The first chapter introduces the reader to the concept of natural product total synthesis and its importance to chemistry, other sciences, and society. The second chapter reviews the chemistry of natural products containing 1-azabicyclo[5.3.0]decane motifs. This bicyclic motif and the natural products related to it, have been a continuous source of synthetic inspiration over the last decades. The second chapter of the thesis reviews the strategies and tactics developed. The third chapter covers the author’s total synthesis of stemoamide, a 1-azabicyclo[5.3.0]decane motif containing alkaloid. Additionally, two diastereomers of stemoamide were synthesized, allowing their structural reassignme…
Sourdough and cereal-based foods: traditional and innovative products
2017
Cereals represent the main crop of the five continents and contribute greatly to the diet of several populations. Cereals often undergo a fermentation before eating. This process is fundamental to confer high sensory quality, as well as to preserve and enhance the nutritional and safety aspects of the resulting products. Fermented cereal based foods are complex microbial ecosystems, mainly represented by lactic acid bacteria and yeasts. Among these products, sourdough is worldwide applied to produce breads. Sourdough technology is also used to improve the final characteristics of fortified and gluten–free breads. This chapter focuses on the use of cereals to produce the most relevant fermen…
Synthetic Approaches to the Lamellarins—A Comprehensive Review
2014
The present review discusses the known synthetic routes to the lamellarin alkaloids published until 2014. It begins with syntheses of the structurally simpler type-II lamellarins and then focuses on the larger class of the 5,6-saturated and -unsaturated type-I lamellarins. The syntheses are grouped by the strategy employed for the assembly of the central pyrrole ring.