Search results for "acceptability"
showing 10 items of 56 documents
Extending the Shelf Life of White Peach Fruit with 1-Methylcyclopropene and Aloe arborescens Edible Coating
2020
The maintenance of high-quality standards for prolonging the shelf life of fruit and preserving sensory and nutritional quality is a priority for horticultural products. The aim of this work is to test the effectiveness of a single treatment of edible coating based on Aloe arborescens (EC) and a combined treatment of 1-methylcycyclopropene (1-MCP) and edible coating to prolong the shelf life of &ldquo
Limits and targets for a regional sustainability assessment: an interdisciplinary exploration of the threshold concept
2008
Part 5. Regional and local evaluation-18 ; International audience; Some encompassing terminology is required in order to accommodate different conceptual approaches in the three pillars of sustainability. So, this chapter provides a literature review exploring the threshold concept. In environmental research – especially in ecology – thresholds are often associated with limits which have certain system-inherent processes. In social and economic disciplines, if the notion of limit or critical limit is present, the concept of targets is often more appropriate which are linked to political objectives and social acceptability. The concept of threshold is accommodated within the general framewor…
Usability and acceptability assessment of an empathic virtual agent to prevent major depression
2016
In Human-Computer Interaction, the adaptation of the content and the way of how this content is communicated to the users in interactive sessions is a critical issue to promote the acceptability and usability of any computational system. We present a user-adapted interactive platform to identify and provide an early intervention for symptoms of depression and suicide. In particular, we describe the work performed to assess users' system acceptability and usability. An empathic Virtual Agent is the main interface with the user, and it has been designed to generate the appropriate dialogues and emotions during the interactions according to the detected user's specific needs. This personalizat…
Providing choice and/or variety during a meal: Impact on vegetable liking and intake
2016
Food choice is defined as providing the opportunity for an individual to select the food he or she wants to consume while food variety is defined as providing an individual with foods that differ on at least one sensory characteristic. Literature shows that providing food choice or providing food variety may increase meal enjoyment and food intake. However, these two factors have been mainly investigated separately, while they may actually co-occur in real-life settings. In fact, in many out-of-home catering situations, individuals have the possibility to choose as many dishes as they desire from among different proposals for their meal. The aim of the present study was to assess the impact…
Use of Aloe vera gel-based edible coating with natural anti-browning and anti-oxidant additives to improve post-harvest quality of fresh-cut 'Fuji' a…
2020
Recently, there is increasing use of edible and biodegradable films and packaging that are both environmentally friendly and functional for storage and market distribution. Fresh-cut &lsquo
Acceptability of the e-authentication in higher education studies: views of students with special educational needs and disabilities
2021
AbstractTrust-based e-assessment systems are increasingly important in the digital age for both academic institutions and students, including students with special educational needs and disabilities (SEND). Recent literature indicates a growing number of studies about e-authentication and authorship verification for quality assurance with more flexible modes of assessment. Yet understanding the acceptability of e-authentication systems among SEND students is underexplored. This study examines SEND students’ views about the use of e-authentication systems, including perceived advantages and disadvantages of new technology-enhanced assessment. This study aims to shed light on this area by exa…
COVID-19 Contact Tracing and Data Protection Can Go Together
2020
We discuss the implementation of app-based contact tracing to control the coronavirus disease (COVID-19) pandemic and discuss its data protection and user acceptability aspects.
La medida de la aceptabilidad de la violencia de pareja contra la mujer: desarrollo y validación de la escala A-IPVAW
2018
Abstract: Intimate partner violence against women (IPVAW) is a major social and public health problem of global proportions. Public attitudes toward IPVAW shape the social environment in which such violence takes place, and attitudes of acceptability of IPVAW are considered a risk factor to actual IPVAW. The aim of this study was to develop and validate a scale measuring acceptability of IPVAW (A-IPVAW). To this end, a sample of 1,800 respondents was recruited via social media. A second sample of 50 IPVAW offenders was used for concurrent validity analyses. Following a cross-validation approach and using item response theory analyses, we found that the latent structure of the scale was one-…
Tap water consumers differ from non-consumers in chlorine flavor acceptability but not sensitivity
2010
International audience; Unpleasant taste and especially chlorine flavor is one of the most common reasons advocated for choosing tap water alternatives as drinking water. As a consequence, the putative link between sensitivity to chlorine flavor and tap water consumption is an issue in drinking water habits studies. In the present study, we set out to examine such a link following a strategy in which we measured chlorine flavor perception at threshold and supra-threshold level for two groups of participants selected on their drinking water consumption habits. The first group included exclusive tap water consumers and the second group included exclusive bottled water consumers. In a first ex…
Combined heterogeneous distribution of salt and aroma in food enhances salt perception
2015
Aroma–taste interactions and heterogeneous spatial distribution of tastants were used as strategies for taste enhancement. This study investigated the combination of these two strategies through the effect of heterogeneous salt and aroma distribution on saltiness enhancement and consumer liking for hot snacks. Four-layered cream-based products were designed with the same total amount of sodium and ham aroma but varied in their spatial distribution. Unflavoured products containing the same amount of salt and 35% more salt were used as references. A consumer panel (n = 82) rated the intensity of salty, sweet, sour, bitter and umami tastes as well as ham and cheese aroma intensity for each pro…