Reducing the salt, sugar and fat content of food is recognised worldwide as one of the strategies available for reducing the incidence of obesity and non-communicable diseases. The food industry has ...a major influence on achieving these goals by preserving intrinsic (chemical and sensory properties) and modifying extrinsic (food packaging and other external information) food attributes that can influence purchasing decisions. This article is a literature review of studies that analyse the influence of intrinsic and/or extrinsic attributes on consumer product preference and purchasing decisions.
A keyword search for relevant studies was conducted using Web of Science, an interdisciplinary electronic resource. Articles from other sources were also included and systematically reviewed.
The search string identified 266 results. Thirty-eight articles were included in the final analysis and coded according to intrinsic and extrinsic food attributes, reformulated nutrient, food category, condition, research methods, consumer response, study location and sample size. There are several authors investigating the effect of intrinsic rather than extrinsic product attributes. Most research deals with processed foods in the category of milk and dairy products, followed by sweetened fruit juices, meat products, sweets and bread. Salt content is the attribute most often reduced, followed by sugar and fat.
Consumers find it hard to swap potential health benefits for hedonic attributes. When evaluating products in expected conditions, they usually rate the reformulated product more highly than the conventional one, while in informed conditions they usually choose the regular product. When products are labelled with a traffic light or nutritional warnings, consumers opt for a reformulated product, even in informed conditions. This review highlights the heterogeneity between food groups, and the fact that many factors influence consumers' product preferences and purchasing decisions. The product should be analysed as a whole and tested in blind, expected and informed conditions, as each individual factor represents a phase of the consumer purchasing decision. The extent of nutrient reduction should be determined by calculating the difference threshold, and the industry should reformulate products gradually based on how consumers detect the reduction.
Na področju govornih in jezikovnih tehnologij predstavlja avtomatsko razpoznavanje govora enega izmed ključnih gradnikov. V prispevku bomo predstavili razvoj avtomatskega razpoznavalnika slovenskega ...govora za domeno dnevnoinformativnih oddaj. Arhitektura sistema je zasnovana na globokih nevronskih mrežah. Pri tem smo ob upoštevanju razpoložljivih govornih virov izvedli modeliranje z različnimi aktivacijskimi funkcijami. V postopku razvoja razpoznavalnika govora smo preverili tudi, kakšen je vpliv izgubnih govornih kodekov na rezultate razpoznavanja govora. Za učenje razpoznavalnika govora smo uporabili bazi UMB BNSI Broadcast News in IETK-TV. Skupni obseg govornih posnetkov je znašal 66 ur. Vzporedno z globokimi nevronskimi mrežami smo povečali slovar razpoznavanja govora, ki je tako znašal 250.000 besed. Na ta način smo znižali delež besed izven slovarja na 1,33 %. Z razpoznavanjem govora na testni množici smo dosegli najboljšo stopnjo napačno razpoznanih besed (WER) 15,17 %. Med procesom vrednotenja rezultatov smo izvedli tudi podrobnejšo analizo napak razpoznavanja govora na osnovi lem in F-razredov, ki v določeni meri pokažejo na zahtevnost slovenskega jezika za takšne scenarije uporabe tehnologije.
Different cooling rates, such as room temperature water cooling (WQ), furnace cooling (FC), and water cooling + furnace cooling (FC +WQ), were introduced to study the effect on the solution-treated ...Mg-9Gd-4Y-2Zn-0.5Zr (w/%) alloy microstructure and mechanical properties. The grain size decreases as the cooling rate increases. With the lengthening of the cooling process time, the LPSO phase had enough time to nucleate and diffuse, the LPSO (long-period stacking order) phase filled the whole matrix crystal grains at the same time. In the process of furnace cooling and water cooling, the brightness of the LPSO phase was different, so it could be seen that the cooling rate would affect the contrast and morphology of the LPSO phase. The tensile yield strengths of the samples cooled with the furnace were better than those of the water-cooled samples, but their ultimate tensile strength and elongation to failure were poor. The fracture modes of the samples under different cooling rates were all subject to cleavage fracture, and the number and area of the cleavage planes and cleavage steps increased with the decrease of cooling speed, and the tearing area decreased, resulting in poor ultimate tensile strength and stretchability.
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