Competition between the food and beverage industry, especially local souvenirs, is a challenge for every business actor to be able maintain develop his business. Repurchase decision stage where consumers form intention buy most preferred product, consumer's modify, delay or avoid strongly influenced by perceived purchase risk (Kotler Keller, 2012: 188).Brand image can influence consumer behavio...

A key problem in multi-agent systems research is identifying appropriate techniques to facilitate effective cooperation between agents. In this paper, we investigate the efficacy of a novel market-based aggregation technique in addressing this problem. An incremental transaction-based protocol is introduced where agents establish links by buying and selling from each other. Market transactions ...

Bread is a major contributor to sodium intake in many countries. Reducing the salt (NaCl) content in bread might be an effective way to reduce overall sodium intake. The objectives of this study were to examine the effects of gradually lowering the salt content in brown bread, with and without flavor compensation (KCl and yeast extract), on bread consumption and sodium intake compensation by ch...

It is sometimes mutually beneficial for businesses to join together through a cooperative or other organisational structure in order to pool their ability to buy or sell goods and services.1 Collective bargaining is a particular form of cooperation between businesses that is limited to either buying or selling particular products.2 According to the Australian Competition and Consumer Commission...

Much interest has been expressed in database mining by using association rules (Agrawal, Imielinski, & Swami, 1993). In this article, I provide a different view of the association rules, which are referred to as cubegrades (Imielinski, Khachiyan, & Abdulghani, 2002) . An example of a typical association rule states that, say, in 23% of supermarket transactions (so-called market basket data) cus...

Background and Objectives: Historically, bread has been the most important source of human nutrition.  The pattern of bread consumption is not desirable in Iran and approximately 16% of bread produced in this country is wasted.  The most important cause of this waste rate is low quality of the produced bread and inadequate public attention paid to Islam recommendation on bread sanctit...

Societies are undergoing enormous upheavals in the wake of COVID-19 pandemic. High levels psychological distress widespread, yet little is known about exact impacts at micro-level everyday life. The present study examines ordinary activity buying bread to understand changes occurring early crisis. A dataset over 50 social interactions a community market stall were video-recorded, transcribed an...

Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented) on composite cassava-wheat-...

OBJECTIVE To investigate dietary and non-dietary characteristics of wholegrain bread eaters in the Norwegian Women and Cancer study. DESIGN Cross-sectional study using an FFQ. SETTING Women were divided into two groups according to wholegrain bread consumption. SUBJECTS Adult women (n 69 471). RESULTS Median daily consumption of standardized slices of wholegrain bread was 2·5 in the low...

Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7% of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and ferm...