In terms of climate related security risks, the region of South-Eastern Europe (SEE) can be identified as one of the world’s hot spots. As weather-related hazards continue to increase in numbers and ...spatial distribution, risk perception in the tourism industry becomes even more important. Additionally, people’s perception of natural hazards is one of the key elements in their decision-making process when choosing a travel destination. Although a vast number of studies have examined aspects of risk perception, an integrated approach which considers both objective and subjective factors related to the tourism industry and hydro-meteorological hazards remains relatively scarce. This pioneering study inspects the causality between objective perceived risks, as well as subjective risk factors. A methodological approach and the obtained results present a certain novelty since the previous conceptualized Psychological Preparedness for Disaster Threat Scale (PPDTS) was applied for the first time in the tourism industry. The obtained results reveal the presence of a statistically significant relationship between objective risks and certain subjective risk factors (gender, age, education, prior experience, anticipation, and awareness). Therefore, this study may offer a conceptual platform for both theoretical and practical implications for enhanced approaches oriented toward more qualitative risk management at a given travel destination, in regions prone to hydro-meteorological hazards.
The global pandemic coronavirus disease 2019 (COVID-19) has caused significant economic changes for all segments of the economy. Travel restrictions have landed several commercial airlines and ...significantly reduced their revenues. Safety measures are strict and very demanded, especially when it comes to food drinks and beverages served during flights. This article aims to discover the predictors that influenced the intention of the airline’s passengers to travel long-distance flights in unusual conditions of the COVID-19 pandemic and differs from current studies on airline selection and passenger loyalty because it includes changes in the behavior of employees who regularly fly medium- and long-distance flights. Requirements for passenger’s airline selection have been changed, which is why this study aimed to determine which factors influence the selection during reopening after lockdown. Determinants of food quality and safety during flights are a long-term challenge and could affect passengers’ choice of the airline they want to fly. This study was conducted during the reopening period of airlines, during the COVID-19 pandemic, on a sample of 369 Serbian passengers and employees on medium- and long-distance flights, in the period from November 20, 2020 to January 15, 2021. Regression analysis concluded that certain predictors such as food service quality and safety significantly affect the attitude, subjective norms, and perceived behavioral control (PBC) of passengers and trigger the intention that affects behaviors in the choice of the airline during the COVID-19 pandemic, especially when it comes to the flights with medium and long durations. To better interpret the effects, a path analysis was performed in the SPSS Analysis of Moment Structures (AMOS) software, version 26.00 with the aim to examine the importance and significance of causal relationships between groups of variables. The results confirmed the theory of planned behavior; that intentions are a significant mediator between the mentioned independent variables (attitudes about quality and safety of food, drinks and beverages, subjective norms, and perceived behavior control) and passenger behavior when rechoosing the same airline.
Soluble or instant espresso coffee in capsules with added values is a product that is increasingly recognized as a healthy lifestyle habit, which often goes together with the expansion of spa centers ...and spa hotels. In addition to the theoretical and empirical examination of sustainable drinking habits regarding different types of instant espresso coffee in Serbia, the aim was to define, by applying the theory of planned behavior, the relationship between certain factors that influence instant espresso coffee beverage reselection. The research model was developed using a sample of 1385 soluble/instant espresso coffee consumers. Structural equation modeling was applied to test the conceptual model and research hypotheses. The results indicate a statistically significant influence of certain predictors on the intention of consumers to rechoose soluble/instant coffee. One exception is perceived behavioral control, where statistical significance exceeds the allowed values, which indicate that the offer of functional soluble/instant espresso solutions should be extended outside high-quality service hotels and spa centers to be available to all consumers with healthy lifestyle habits. Defining the factors that influence instant espresso coffee reselection can help to understand influences on certain consumer behaviors and improve sustainability on the market.
n this study we present an in-depth description of the colorimetric values for the lowest section of the Dukatar Loess Palaeosol Sequence (LPS) pedocomplex S5. Formed during the Marine Isotope Stage ...(MIS) 13-15, it represents the oldest pedocomplex exposed at the base of the Titel loess plateau (TLP), near the confluence of the Tisa and Danube rivers in Vojvodina (northern Serbia). The results of low-field magnetic susceptibility measurements (χlf) were compared to colour properties (obtained by conventional methods as well as instrumental measuring) and quantified Soil Development Indices (SDI). Of these measurements we found that the Redness Index (RI1) yielded the most useful results, as this index appears most sensitive to lithological changes and soil development intensity. It was also observed that a high level of correlation existed between χlf, and a* chromaticity. The initial results of this study highlight the utility of colorimetric methods as an interdisciplinary tool when evaluating the presence of ferromagnetics, and the application of rock magnetism to the Middle and Upper Pleistocene LPS of the Middle Danube Basin. The presented approach can be used to observe the evolution of climatic and ecological conditions in the given study area, and for establishing correlations between sites extending over the Eurasian LPS provinces.
This study represents the first detailed joined colorimetric and rock magnetic investigation on a loess–paleosol sequence in the Vojvodina region, Northern Serbia. The aim of this paper is to derive ...new information on the Late Pleistocene paleoenvironment from a high resolution multi-proxy assessment of the iron mineralogical composition at the Orlovat loess paleosol sequence. The Orlovat section is the first site from the Banat loess region analyzed for Quaternary paleoclimate information, and accordingly it is the easternmost loess section in the Serbian loess region studied. In contrast to other Serbian sites, the Orlovat site is not located in a plateau. Rock magnetic analysis and the luminescence-dating based chronology revealed active slope processes at this site during the Late Pleistocene. This is the most strikingly evidenced by the absence of a Middle Wurmian (MIS 3) interstadial pedocomplex, present as marker horizon in the Serbian plateau-loess sites.
Nevertheless, important stratigraphic units and distinct pattern of the proxy records can be correlated to other key sites of the Vojvodina loess region. Hence, this section provides an opportunity to reconstruct local as well as regional environmental and climatic conditions during the Late Pleistocene. The applied multiproxy approach especially allowed valuable insight in the environmental conditions that prevailed during formation of the last interglacial pedocomplex. Accordingly, in the Eemian pronounced summer dryness prevailed. During the formation of the Eemian soil, the dry period was warmer and lasted longer or was characterized by less precipitation as during formation of the modern soil. Although the soil moisture deficit in the Eemian summers was most likely higher, the rainfall was more pronounced in the period of from spring to early summer/and or autumn as during the Holocene. These findings support previous observations from the Batajnica site, a key site of the Vojvodina loess region, and highlight the Eemian as potential past analogue to future climate warming in Serbia. This study points out the potential of a joined colorimetric or spectrometric analyses and rock magnetic analyses in paleoenvironmental investigations on loess paleosol sequences.
Beer may not be the oldest alcoholic beverage, but it is definitely among the most popular alcoholic beverages in Serbia today. The authors conducted a survey in 2019, during three major beer ...festivals, on a total sample of 542 festival visitors. The authors set the goal of the research: sensory preferences, habits, knowledge of the beer production process and a healthy lifestyle influence the choice of beer type, in respondents older than 18 years. Further, the goal was to investigate the extent to which craft tourism can be developed in Serbia, and to be an aid in sustainable tourism development. SPSS software, version 26.00, was used for data processing. Descriptive statistical analysis determined the average values for all items from the given research groups. The authors considered that, for determining the group of factors, which may have the strongest predictor power in predicting beer choice, the best results can be given by Binary Logistic Regression. The logarithm of chances, chances and probabilities has also been determined whether in some future period all festival visitors over the age of 18 will be chosen for craft beer instead of factory beer. The obtained results show that visitors mainly consume craft beer, and that sensory tendencies play a leading role in preserving and creating quality, as well as attracting regular consumers and visitors to craft tourism. The importance of the research is undoubtedly seen in resolving the existing doubts about the quality of beer and creating a craft tourist market in Serbia. In addition, the research can improve the measures around the creation of a recognizable identity of the Serbian beer festival, on the wider tourist market.
In this work sensory characteristics (appearance - color, brilliance, shape and surface; texture - structure, break, firmness and chewiness; aroma - odor and taste) of dietary chocolates of different ...compositions were evaluated, in parallel with color parameter measurements. Color was determined instrumentally on the top and bottom surfaces, using a "MINOLTA" Chroma meter CR 400 thristimulus colorimeter. Sensory evaluation was performed by a group of experienced panelists immediately after the production (0 - 30 days), and then after 90, 180, 270 and 360 days of storage under ambient conditions (t = 18 - 20°C). Results were statistically analyzed by the two-factorial analysis of variance (MANOVA) and with the LSD - test. It was concluded that the storage time up to one year had statistically highly significant (p < 0.01) effects on the sensory attributes of chocolate, as well as on instrumentally measured color parameters.
Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by ...means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The highest value of average reflectance y (%) was found for barley bread (immediately after preparation), so that can be said that this sample was "conditionally" the lightest. The lowest values of y (%) were found for diet bread, so that it can be considered as the "conditionally" the darkest product. Colors of all investigated bread samples were lighter after three days of keeping compared to day 0. Changes of average reflectance of bread samples packed in polyethylene packaging with keeping time can be described by linear equation (correlation coefficient 0.99). The dominant wavelength of barley and diet bread confirm the presence of yellow pigment. Color qualities of the mentioned kinds of bread depend on processes during bread staling and raw material composition of bread (flour). Color quality measurements can be used as easy auxiliary method for screening in the development of slower staling bread.
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•The impact of probiotic mixture inoculated into 3 types of chocolate was examined.•The total cell count maintained at level of 9–8 log cfu/g during 360days of storage.•Sensory ...attributes of chocolates were not altered by probiotic mixture.•Among rheological parameters, yield value was more affected than the viscosity.•Seal leakage was the only identified defect of packaging material.
Among the carriers of probiotic bacteria in the field of non-dairy foods, chocolate is one of the most appealing. Following the contemporary trend impelled with better efficiency, a compilation of three probiotic strains microencapsulated together was incorporated in milk, semisweet and dark chocolates. The determination of viability revealed that bifidobacteria (BB) were less durable than lactobacilli (LA) and streptococci (ST), but the total cell number was high (9–8 log cfu/g) during 360days, at both tested temperatures. The main objective was to examine the effects of probiotics on the sensory and rheological properties of various types of produced chocolates, as well as to test the suitability of used packaging materials. The obtained data showed that all evaluated samples exhibited excellent sensory quality and, among rheological parameters, yield value was more affected than the viscosity. Seal defect (leakage) of the primary packaging material assumable contributed to the decline of viable probiotic cells.
Antioxidant (AO) capacity of chocolates with 27, 44 and 75% cocoa was assessed after production and during twelve months of storage by direct current (DC) polarographic assay, based on the decrease ...of anodic current caused by the formation of hydroxo-perhydroxyl mercury(II) complex (HPMC) in alkaline solutions of hydrogen peroxide at potentials of mercury oxidation, and two spectrophotometric assays. Relative antioxidant capacity index (RACI) was calculated by taking the average value of the AO assay (the sample mass in all assays was identical). Oxidative stability of chocolate fat was determined by differential scanning calorimetry. Measured parameters and RACI were correlated mutually and with the content of total phenols (Folin-Ciocalteu assay), flavan-3-ols (vanillin and
-dimethylaminocinnamaldehyde assay) and proanthocyanidins (modified Bate-Smith assay). During storage, the studied functional and health-related characteristics remained unchanged. Amongst applied AO assays, the DC polarographic one, whose validity was confirmed by two-way ANOVA and F-test, correlated most significantly with oxidative stability (oxidation onset temperature and induction time). In addition, principal component analysis was applied to characterise chocolate types.
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