Search Results (364)

Functional beverages enhance the nutritional value of their ingredients by increasing the levels of bioactive components, such as probiotics. To achieve consumer acceptance, functional beverages must be both palatable and nutritious. This study investigates the fermentation of quinoa and cherimoya at two temperatures (25 °C and 32 °C) using water kefir grains. The aim was to create a fermented mix that is both balanced and appealing to consumers. The response variables measured were the concentrations of lactic acid bacteria (LAB) and yeasts (CFU mL⁻¹), as well as the overall liking (OL). Ten semi-trained panellists evaluated them using a seven-point hedonic scale. All three developed models for LAB and yeast growth, and OL exhibited R² values exceeding 0.8, indicating a strong model fit and simultaneous optimisation considering the three key responses. At a temperature of 25 °C, the mass fractions of the mixes containing quinoa puree (QP) and cherimoya juice (CJ) were 0.13 and 0.87, respectively. Under optimal conditions, the LAB and yeast increased by 4.2 and 4.4 log units, respectively. Moreover, a significant 62% increase in protein levels and a notable 82% decrease in ascorbic acid were observed after 48 h of fermentation, likely caused by the Maillard reaction. Full article

Street design quality and socio-economic factors jointly influence housing prices, but their intertwined effects and spatial variations remain under-quantified. Housing prices not only reflect residents’ neighborhood experiences but also stem from the spillover value of public streets perceived and used by different users. This study takes Tianjin as a case and views the street environment as an immediate experience proxy for through-travelers, combining street view images and crowdsourced perception data to extract both subjective and objective indicators of the street environment, and integrating neighborhood and location characteristics. We use Geographical-XGBoost to evaluate the relative contributions of multiple factors to housing prices and their spatial variations. The results show that incorporating both subjective and objective street information into the Hedonic Pricing Model (HPM) improves its explanatory power, while local modeling with G-XGBoost further reveals significant heterogeneity in the strength and direction of effects across different locations. The results indicate that incorporating both subjective and objective street information into the HPM enhances explanatory power, while local modeling with G-XGBoost reveals significant heterogeneity in the strength and direction of effects across different locations. Street greening, educational resources, and transportation accessibility are consistently associated with higher housing prices, but their strength varies by location. Core urban areas exhibit a “counterproductive effect” in terms of complexity and recognizability, while peripheral areas show a “barely acceptable effect,” which may increase cognitive load and uncertainty for through-travelers. In summary, street environments and socio-economic conditions jointly influence housing prices via a “corridor-side–community-side” dual-pathway: the former (enclosure, safety, recognizability) corresponds to immediate improvements for through-travelers, while the latter (education and public services) corresponds to long-term improvements for residents. Therefore, core urban areas should control design complexity and optimize human-scale safety cues, while peripheral areas should focus on enhancing public services and transportation, and meeting basic quality thresholds with green spaces and open areas. Urban renewal within a 15 min walking radius of residential areas is expected to collaboratively improve daily travel experiences and neighborhood quality for both residents and through-travelers, supporting differentiated housing policy development and enhancing overall quality of life. Full article

Background: Mild cognitive impairment (MCI) affects up to 40% of patients with Parkinson’s disease (PD), yet conventional rehabilitation often lacks engagement. The OPERA project developed a novel Bio-cooperative Robotic Platform (PRoBio), integrating a service robot and a virtual reality-based rehabilitation for personalized cognitive training. This work presents two preliminary user-centred studies aimed to assess PRoBio usability and acceptability. Methods: to gather qualitative feedback on robotic and virtual reality technologies, through ad hoc questionnaires, developed according to participatory design principles and user-centered evaluation literature, Study 1 (Focus group) involved 23 participants: 10 PD patients (F = 6; mean age = 68.9 ± 8.2 years), 5 caregivers (F = 3; mean age = 49.0 ± 15.5), 8 healthcare professionals (F = 6; mean age = 40.0 ± 12.0). Study 2 (Living Lab) tested the final version of PRoBio platform with 6 healthy volunteers (F = 3; mean age = 50.3 ± 11.0) and 8 rehabilitation professionals (F = 3; mean age = 32.8 ± 9.9), assessing usability and acceptability through validated questionnaires. Results: The focus group revealed common priorities across the three groups, including ease of use, emotional engagement, and personalization of exercises. Living Lab unveiled PRoBio as user-friendly, with high usability, hedonic quality, technology acceptance and low workload. No significant differences were found between groups, except for minor concerns on system responsiveness. Discussion: These preliminary findings support the feasibility, usability, and emotional appeal of PRoBio as a cognitive rehabilitation tool. The positive convergence among the groups suggests its potential for clinical integration. Conclusions: These preliminary results support the feasibility and user-centred design of the PRoBio platform for cognitive rehabilitation in PD. The upcoming usability evaluation in a pilot study with patients will provide critical insights into its suitability for clinical implementation and guide further development. Full article

As urbanization intensifies, the challenge of preserving industrial heritage while fostering authentic intergenerational connections has become increasingly salient. This study investigates how artificial intelligence (AI) and augmented reality (AR) technologies can be applied to enhance authenticity and promote both hedonic and eudaimonic well-being within the context of heritage tourism. Using a facility in Shanghai as a case study, we propose a cultural co-creation mechanism that transforms implicit intergenerational memories into shared cultural resources through digital interaction. The study first evaluates public awareness and participation needs in the context of industrial heritage revitalization. In response, we design an immersive platform that enables visitors of different generations to co-create meaning through historical scene reconstruction, multisensory engagement, and collaborative storytelling. A novel five-sense encoding strategy is introduced to reinterpret the enclosed spatial characteristics of industrial architecture as an experiential form of storytelling. This process fosters a deeper connection to place, contributing to authenticity and well-being. Prototype testing results suggest that this AI-AR-enabled co-creation system supports meaningful cultural attachment, improves authenticity, and facilitates the sustainable transmission of heritage. This research provides a replicable model for integrating digital technology, community participation, and authenticity in the well-being-oriented revitalization of industrial heritage sites. Full article

The temporal dominance of sensations (TDS) and temporal liking (TL) methods offer complementary insights into the evolution of sensory and hedonic responses during food consumption. This study investigates the feasibility of predicting TL curves for food pairings from their TDS profiles using reservoir computing, a type of recurrent neural network. Participants evaluated eight samples—two crackers (plain, sesame), two spreads (peanut butter, strawberry jam), and their four binary combinations—performing both TDS and TL evaluations. This process yielded paired time-series data of TDS and TL curves. We trained various reservoir models under different conditions, including varying reservoir sizes (64, 128, 192, or 256 neurons) and the inclusion of auxiliary input dimensions, such as flags indicating the types of foods tasted. Our results show that models with minimal auxiliary inputs achieved the lowest root mean squared errors (RMSEs), with the best performance being an RMSE of 0.44 points on a 9-point liking scale between the observed and predicted TL curves. The ability to predict TL curves for food pairings holds some promise for reducing the need for extensive sensory evaluation, especially when a large number of food combinations are targeted. Full article

Frying is one of the most widely used cooking techniques, and olive oil is considered a suitable medium due to its high monounsaturated fatty acid content and natural antioxidants. Different olive oil categories vary in quality and price, yet their impact on fried food quality remains underexplored. This study used commercial chicken nuggets, a product commonly fried at home (180 °C), to evaluate how extra virgin, refined, and pomace olive oils influence nutritional (moisture, fat, and fatty acids), physicochemical (mechanical and acoustic properties, colour, and volatiles), and sensory attributes (Rate-All-That-Apply and hedonic tests). Overall, oil type produced minimal differences. Fat content did not vary (18.00–18.58 g/100 g), and although some fatty acid differences were significant, they were nutritionally negligible. Instrumental colour and most texture parameters were also unaffected. Volatile analysis showed terpenes as the most abundant class, with significantly higher levels in nuggets fried in extra virgin olive oil (344.8) compared with refined and pomace oils, which were similar (218.6 and 172.8, respectively). Nuggets fried in pomace olive oil were more often associated with toasted and burnt notes, supported by higher pyrazine levels (124.8 vs. 80.1 and 33.5), yet overall liking did not differ significantly (6.4 vs. 6.7 and 6.8). These results suggest that pomace olive oil, being considerably more affordable, represents a cost-effective frying alternative without compromising product quality. Full article

The objective of this research was to apply static and dynamic sensometric techniques to determine the impact of processing factors (dehydration time, frying exposure time) and storage duration on the sensory and cognitive characteristics, as well as consumer preference, of chayote chips. A total of 18 types of chips were prepared (using a combination of three frying temperatures [140, 150, 160 °C], two exposure times [5 and 10 s], and three periods of storage [0, 30, and 60 days]). A panel of 100 consumers was formed to evaluate sensory and cognitive attributes (emotions and memories) as well as overall liking, using static techniques such as Rate-All-That-Apply (RATA), Check-All-That-Apply (CATA), and a hedonic scale. Finally, the temporal dominance of sensations (TDS) dynamic technique was used to study the behavior of chips with higher levels of preference. The results of the sensory techniques indicated that the storage day factor influenced the sensory results. The samples prepared on the same day were perceived with high intensities of typical attributes of this type of food (bitter-BT, Fried-A, Sweet-A, Potato-A, Toasted-A, Chayote-A, Potato-F, Crunchy, Chayote-F, and Sweet-BT) while evoking positive emotions and memories in consumers (active, enthusiastic, free, good, good nature, happy, interested, satisfied, traditional food, family, summer, party, and mild weather). In terms of preference, consumers selected the chip samples with 0 days of storage. The TDS curves determined that the dominant attributes of the chayote chips with 0 days of storage were chayote flavor, sweet, and fried (with a dominance t = 5–20 s). Regarding the cognitive aspect, these chayote chips evoke positive dominant emotions (good, satisfied, and happy from t = 8–20 s) as well as dominant positive memories of childhood (t = 9–20 s), traditional food (t = 11–20 s), and friendship (t = 11–20 s). Full article

The travel accommodation sector within the sharing economy relies heavily on user-generated reviews. Drawing on data from insideairbnb.com for the Porto district from 2016 to 2020, this study examines the influence of online reviews from the standpoint of the sentiment expressed on accommodation prices, alongside other determinants such as locational attributes. The primary objective is to assess a broad set of factors affecting listing prices, with a particular focus on the degree and nature of sentiment expressed in online reviews. The dataset, comprising more than 250,000 reviews, was enriched with spatial and geographical variables, including key amenities, accessibility to public services, host characteristics, and locational indicators. A hedonic spatial regression model was employed to account for spatial dependencies. The findings reveal that sentiments expressed in user reviews exert a stronger influence on pricing than purely quantitative review metrics. Furthermore, host and listing characteristics, as well as geographical factors, play a substantial role in determining prices. The main contribution and novelty of this study lies in the joint analysis of sentiment and geographical attributes as drivers of accommodation pricing. Another contribution of this paper lies in the analysis of a broad geographical area encompassing both a historic city that is popular among European destinations and predominantly rural regions. Full article

Background: Non-conventional protein sources, such as edible insects and microalgae, are gaining popularity due to their high nutritional value and environmental benefits. The presented study aimed to examine the effect of a 4% addition of house cricket and spirulina powders on selected properties of muffins. The effects of non-conventional additives on color, textural properties, nutritional value, amino acid composition, and mineral content were determined. Methods: Antioxidant activity was evaluated against DPPH· and ABTS·+, and total phenolic content (TPC) and in vitro predicted glycemic index (GI) were examined. Sensory properties were evaluated using a nine-point hedonic scale and a consumer study. Results: The results showed that the additions of house cricket and spirulina significantly changed the color parameters of the muffins (ΔE 8.28 and 39.17, respectively) and affected their hardness, cohesiveness, gumminess, and chewiness. Nutritional value was improved, mainly due to an increase in protein content (up to 6% more). Overall, the amino acid profile of the muffins was improved, with a higher presence of all essential amino acids. The enriched muffins had a higher content of selected minerals, including iron, calcium, magnesium, potassium, and zinc, and exhibited higher TPC and antioxidant activity along with a lower in vitro predicted glycemic index. In the consumer evaluation, the spirulina muffins scored highest in texture (8.07 ± 1.04), while cricket muffins received the lowest ratings for color (6.60 ± 1.63), aroma (6.36 ± 2.04), and overall impression (7.03 ± 1.38). Taste did not differ significantly among all muffins. Conclusions: The results suggest that muffins can be made using edible insects and microalgae to enhance their nutritional value while maintaining an acceptable taste. Full article

There is increasing interest in integrating various forms of Information and Communication technologies (ICT) into education. Well-established theoretical guidelines should guide the integration of these technologies. A flipped classroom is an example of an educational approach that integrates ICT and is guided by an active learning philosophy. The current study aims to evaluate participants’ acceptance of the flipped learning instructional model using six indicators—perceived usefulness, ease of use, hedonic motivation, attitude, self-efficacy, and educational quality—and to assess overall satisfaction. Additionally, it examines how these factors relate to overall satisfaction with this approach. The study utilized a descriptive cross-sectional research design with an exploratory and correlational orientation. The target population for this study included undergraduate students enrolled in the “Computer Applications in Education” course offered by the College of Education over three consecutive semesters: the second semester of the 2023/2024 academic year and the first and second semesters of 2024/2025. All students in this course experienced the flipped learning model as part of their instructional activities. Out of the 180 students, 137 completed the data collection tool, which was a questionnaire. The results showed that participants’ acceptance of the flipped learning approach was generally positive, ranging from moderate to high across all measured dimensions. The majority reported high levels of hedonic motivation, positive attitudes, perceived educational quality, and ease of use of the flipped learning requirements. Students found the flipped learning experience enjoyable, effective, and manageable. They believed it enhanced their learning and reported moderate self-efficacy and perceived usefulness. While satisfaction with flipped learning was moderate overall, it was strongly associated with enjoyment, positive attitudes, self-efficacy, and perceived educational quality, as evident in the results of the correlation analysis. Regression analysis revealed that these four factors were significantly associated with students’ satisfaction, whereas perceived usefulness and ease of use were not significantly associated when considered alongside other variables. These results suggest that emotional engagement, confidence, and perceived educational value are key contributors to students’ satisfaction with flipped learning. Full article

The growing awareness of celiac disease and gluten sensitivities has generated interest in gluten-free products. Whole sorghum (Sorghum bicolor) is an excellent source of nutrients and is gluten-free. However, the absence of gluten makes it technologically challenging to produce leavened products. This research aims to utilize a response surface methodology to optimize the specific loaf volume and crumb firmness of a whole sorghum-based gluten-free bread formulation, evaluating different levels of milk powder, egg white, yeast, sugar, psyllium husk powder, xanthan gum, and soy lecithin. The models fit achieved an $R^2\ge 80\%$. The optimized formulation increased the specific loaf volume from 1.7 to 2.8 cm³ g⁻¹ and decreased crumb firmness from 10.6 to 3.7 N compared to the initial gluten-free bread formulation (C1). Egg white, milk powder, and psyllium contribute to the formation of a gluten-like network, which enables gas retention, dough expansion, and volume increase. In addition, soy lecithin, among hydrocolloids, enhances dough stability and moisture retention, resulting in a softer crumb. Sensory evaluation indicated good consumer acceptability (average score of 7 on a 9-point hedonic scale), particularly for texture and flavor. These findings suggest that optimal formulation of sorghum achieves both technological and sensory properties, supporting its potential as a viable gluten-free bread alternative. Full article

Grape pomace (i.e., the residual skins, seeds, and pulp left after vinification) retains up to 70% of the fruit’s original phenolic compounds and is also rich in dietary fiber. As such, because this by-product is generated in large quantities worldwide and its disposal is both technologically problematic and costly, reusing it as a food ingredient could simultaneously mitigate environmental burdens, lower winery waste-management expenses, and enhance the nutritional profile of fortified foods. In this context, this study investigated the nutritional enrichment of dark chocolate by incorporating flour produced from red (cv. Syrah) and white (cv. Arinto) grape pomace at three levels (5, 10, and 15% w/w). Formulated chocolates and controls were manufactured under industrial tempering conditions and subsequently analyzed for protein, lipids, sugars, dietary fiber, total phenolic content, antioxidant capacity (DPPH and ORAC), color, texture, and consumer perception (hedonic test). All fortified samples showed higher fiber and antioxidant activity than the control, with “White_15” showing higher fiber content (43.1%) and “Red_5” for ORAC (69,483 µmol TE/100 g) and DPPH (6587 µmol TE/100 g). Dietary fiber showed an increase in content with the increase in grape pomace incorporation, regardless of the type (red or white). Texture softening was observed in all fortified chocolates independently of the incorporation level or type (red or white). Principal Component Analysis (PCA) and hierarchical clustering confirmed clear separation between control and fortified chocolates based on the parameters analyzed. Sensory evaluation with untrained panelists revealed good overall acceptability across all formulations. These findings demonstrate that grape pomace flour can be effectively valorized as a functional ingredient in dark chocolates, supporting circular economy practices in the wine and confectionery sectors while delivering products with enhanced health-promoting attributes (nutritional and antioxidant). Full article

This study examines the determinants of apartment prices in 17 post-WWII multi-family housing estates in Ljubljana, Slovenia, constructed between 1947 and 1986. Using 1973 verified transactions from 2020 to 2025, the analysis evaluates spatial, structural, environmental, and accessibility-related variables through a combination of statistical and machine learning techniques. A hedonic price model based on ordinary least squares (OLS) demonstrates modest explanatory power (R² = 0.171), identifying local market reference prices, floor level, noise exposure, and window renovation as significant predictors. In contrast, seven machine learning models—Random Forest, XGBoost, and Gradient Boosting Machines (GBMs), including optimized versions—achieve notably higher predictive accuracy. The best-performing model, GBM with Randomized Search CV, explains 59.6% of price variability (R² = 0.5957), with minimal prediction error (MAE = 0.03). Feature importance analysis confirms the dominant role of localized price references and structural indicators, while environmental and accessibility variables contribute variably. In addition, three clustering methods (Ward, k-means, and HDBSCAN) are employed to identify typological groups of neighborhoods. While Ward’s and k-means methods consistently identify four robust clusters, HDBSCAN captures greater internal heterogeneity, suggesting five distinct groups and detecting outlier neighborhoods. The integrated approach enhances understanding of spatial housing price dynamics and supports data-driven valuation, urban policy, and regeneration strategies for post-WWII housing estates in Central and Eastern European contexts. Full article

This study extended the Unified Theory of Acceptance and Use of Technology (UTAUT) by incorporating affective constructs (innovativeness, optimism, and hedonic motivation) to examine user adoption of autonomous bus (AB) in China, where government-supported deployment creates unique adoption dynamics. Analyzing 313 responses, collected via stratified sampling using SmartPLS 4.0, we identified innovativeness as the dominant driver (total effect, β = 0.347), directly influencing behavioral intention (β = 0.164*) and indirectly shaping optimism (β = 0.692*), effort expectancy (β = 0.347*), and hedonic motivation (β = 0.681*). Our findings highlight contextual influences in public service systems. Performance expectancy (β = 0.153*) exerts a stronger effect than hedonic or social factors (H6/H3 rejected), while optimism demonstrates a dual scaffolding effect (OPT→EE, β = 0.189*; OPT→PE, β = 0.401*), reflecting a “calculative optimism” pattern where users balance technological interest with pragmatic utility evaluation in policy-supported deployment contexts. From a practical perspective, these findings suggest targeting high-innovativeness users through incentive programs, emphasizing system reliability over ease of use, and implementing adapted designs. This study contributes to the literature both theoretically, by validating the hierarchical role of innovativeness in UTAUT, and practically, by offering actionable strategies for China’s ongoing AB deployment initiative, including ISO-standardized UX and policy tools such as municipal Innovator Badges. Full article

Currently, there is an increasing demand for plant-based and low-fat snacks. Non-conventional starch and grains are alternative ingredients. Environmentally friendly processing, such as liquid nitrogen and microwaves, can be used to obtain modified starch, as well as hot air frying to cook snacks. The aim of this work was to evaluate the impact of eco-friendly physical modification of starch from Oxalis tuberosa in a low-fat snack processed by hot air frying. First, native starch (NS) was treated with liquid nitrogen (LNS) and liquid nitrogen/microwaves (LNMS), and the amylose/amylopectin content and functional properties were determined. The snacks were formulated with NS or modified starches, amaranth flour, quinoa flour, corn, onion powder, salt, and water; the ingredients were mixed and placed in an electric pasta maker and cooked by hot air frying. The hardness, hedonic test, colorimetric parameters, acrylamide, proximal composition, and fatty acid profile were analyzed. All starches showed similar values of amylose and amylopectin content. LNMS starch had the lowest water solubility index as compared to NS and LNS. The snacks with the starch modified with liquid nitrogen showed the highest values of hardness as well as the highest score for the texture from a hedonic test. The snacks with modified starches showed a lower browning index than the snack formulated with NS. Acrylamide was not detected in any snacks. The lipid value of the snacks with modified starch was 1.9–2.70 g/100 g of sample, providing ω-9, ω-6, and ω-3 fatty acids. All snacks contained 7.7 g of protein/100 g of sample. These low-fat and plant-based snacks are a healthy option made by environmentally friendly technologies. Full article