Submitted by Geyciane Santos (geyciane_thamires@hotmail.com) on 2015-09-04T10:00:49Z No. of bitstreams: 3 Dissertação - Capa - Carlos Victor Bessa Correa.pdf: 248362 bytes, checksum: 624018ec1a92c69ed18fa15281b5b841 (MD5) Ficha Catalografica - Carlos Victor Bessa Correa.pdf: 1897 bytes, checksum: d9ce2a01bda7c80abbd6d6f55881c1c8 (MD5) Dissertação - Carlos Victor Bessa Correa.pdf: 743647 bytes, checksum: 9ee85db857b35b6443527ca9640b3120 (MD5) / Approved for entry into archive by Divisão de Documentação/BC Biblioteca Central (ddbc@ufam.edu.br) on 2015-09-30T20:25:14Z (GMT) No. of bitstreams: 3 Dissertação - Capa - Carlos Victor Bessa Correa.pdf: 248362 bytes, checksum: 624018ec1a92c69ed18fa15281b5b841 (MD5) Ficha Catalografica - Carlos Victor Bessa Correa.pdf: 1897 bytes, checksum: d9ce2a01bda7c80abbd6d6f55881c1c8 (MD5) Dissertação - Carlos Victor Bessa Correa.pdf: 743647 bytes, checksum: 9ee85db857b35b6443527ca9640b3120 (MD5) / Approved for entry into archive by Divisão de Documentação/BC Biblioteca Central (ddbc@ufam.edu.br) on 2015-09-30T20:27:21Z (GMT) No. of bitstreams: 3 Dissertação - Capa - Carlos Victor Bessa Correa.pdf: 248362 bytes, checksum: 624018ec1a92c69ed18fa15281b5b841 (MD5) Ficha Catalografica - Carlos Victor Bessa Correa.pdf: 1897 bytes, checksum: d9ce2a01bda7c80abbd6d6f55881c1c8 (MD5) Dissertação - Carlos Victor Bessa Correa.pdf: 743647 bytes, checksum: 9ee85db857b35b6443527ca9640b3120 (MD5) / Approved for entry into archive by Divisão de Documentação/BC Biblioteca Central (ddbc@ufam.edu.br) on 2015-09-30T20:30:00Z (GMT) No. of bitstreams: 3 Dissertação - Capa - Carlos Victor Bessa Correa.pdf: 248362 bytes, checksum: 624018ec1a92c69ed18fa15281b5b841 (MD5) Ficha Catalografica - Carlos Victor Bessa Correa.pdf: 1897 bytes, checksum: d9ce2a01bda7c80abbd6d6f55881c1c8 (MD5) Dissertação - Carlos Victor Bessa Correa.pdf: 743647 bytes, checksum: 9ee85db857b35b6443527ca9640b3120 (MD5) / Made available in DSpace on 2015-09-30T20:30:00Z (GMT). No. of bitstreams: 3 Dissertação - Capa - Carlos Victor Bessa Correa.pdf: 248362 bytes, checksum: 624018ec1a92c69ed18fa15281b5b841 (MD5) Ficha Catalografica - Carlos Victor Bessa Correa.pdf: 1897 bytes, checksum: d9ce2a01bda7c80abbd6d6f55881c1c8 (MD5) Dissertação - Carlos Victor Bessa Correa.pdf: 743647 bytes, checksum: 9ee85db857b35b6443527ca9640b3120 (MD5) Previous issue date: 2010-05-31 / FAPEAM - Fundação de Amparo à Pesquisa do Estado do Amazonas / Biscuit is one of the most commercialized in Brazil, its ingredients are high in hydrogenated fat, low fiber content and high calorie. These ingredients contribute to increased cholesterol, triglycerides and obesity. Consumers are children and teenagers, who enjoy the sweet taste, sensory aspect and practicality. Incorporation of functional ingredients in food products has grown in recent decades. The albedo of yellow passion fruit (Passiflora edulis f. flavicarpa) is an agroindustrial residue utilized as dietary fiber. Xylitol is a sweetener whose metabolism occurs via the pentose phosphate independent of insulin, low calorie and inhibits the incidence of caries. The objective was to develop functional biscuit with nutritional properties, fiber-enriched albedo of passion fruit, sweetened with xylitol and evaluation of the physical, physicochemical and sensory. The cookies were prepared by adding fiber to the concentration of 3, 6, 9 and 12%, 10% of xylitol and control with the traditional formulation. The data were analyzed for texture, water activity, soluble solids, pH, pectin, nutritional value and sensory analysis. The results confirm the changes in levels of lipids, carbohydrates, protein, fiber and calories compared to control cookies. The cookie was preferred with 3% fiber, and also the most accepted among the tasters, 71.43% said they liked a lot. In proportion with 12% fiber negatively influenced the texture and acceptability. We conclude that the biscuit enriched with fiber at a rate of 3% is more suitable for development of alternative foods. / O biscoito é um dos produtos mais comercializado no Brasil, os consumidores são as crianças e adolescentes, que apreciam o sabor doce, aspecto sensorial e praticidade. Seus ingredientes contêm elevado teor de gordura hidrogenada, baixo teor de fibras e elevada caloria. Esses ingredientes contribuem para o aumento do colesterol, triglicerídeos e obesidade. A incorporação de ingredientes funcionais em produtos alimentícios tem crescido nas últimas décadas. O albedo do fruto de maracujá (Passiflora edulis f. flavicarpa) é um resíduo agroindustrial aproveitado como fibra alimentar. O xilitol é um adoçante cujo metabolismo ocorre via pentose fosfato independe da insulina, contem baixa caloria e inibe a incidência de cáries. O objetivo deste trabalho foi elaborar biscoito com propriedades nutricionais funcionais, enriquecido com fibra de albedo de maracujá, adoçado com xilitol e avaliação das características físicas, físico-químicas e sensorial. Os biscoitos foram elaborados pela adição de fibra nas concentrações de 3, 6, 9 e 12% com 10% de xilitol e o controle com formulação tradicional. As análises realizadas foram da textura, atividade de água, sólidos solúveis, pH, pectina, valor nutricional e análise sensorial. Os resultados confirmam as modificações nos teores de lipídeos, carboidratos proteínas, fibras e calorias em relação ao biscoito controle. O biscoito preferido foi com 3% de fibra, sendo também o mais aceito entre os degustadores, 71,43% afirmaram que gostaram muito. Na proporção com 12% de fibra influenciou negativamente na textura e aceitabilidade. Conclui-se que o biscoito enriquecido com fibra na proporção de 3% é a mais indicada para elaboração de alimentos alternativos.

Syftet med vår undersökning och denna uppsats var att ta reda på vad cookie-baserad riktad annonsering har för effekter på användarupplevelsen av webbapplikationer. I samband med detta ville vi även undersöka användarnas uppfattning kring lagring, samt användning, av deras användardata för att möjliggöra detta. Insamling av användardata, med hjälp av cookies sker varje gång en användare besöker en webbplats. Denna användardata kan sedan användas för att anpassa de annonser som presenteras. Detta kan göras utan att användarna vet om att det sker och att de blir utsatta för detta. Med denna uppsats har vi därmed velat undersöka mer kring detta ämne och även ta reda på hur medvetna användare är kring att det sker, samt deras uppfattning om ämnet. Insamling av empiri har skett genom enkätundersökning. Den teori som har samlats in under arbetets användes tillsammans med forskningsfrågan som grund till enkätfrågorna.Efter insamling av empiri har vi med hjälp av enkätsvaren, jämfört resultatet av dessa med den teoretiska grund vi har byggt upp samt tidigare forskning inom relevanta ämnen. Detta för att kunna framställa en bild över användarnas åsikter kring hur riktad annonsering med hjälp av cookies påverkar en webbapplikations användarupplevelse. Vi ville även studera användarnas kunskaper om cookies samt riktad annonsering som fenomen i sig. Det resultat vi kom fram till är att medvetenheten om cookies har ökat, jämfört med vad resultat har visat i tidigare studier om ämnet och att användare i majoritet har en negativ syn på att deras användardata används för att anpassa de annonser som presenteras på sociala medier. Den vanligast förekommande motiveringen till detta var att användarna känner sig övervakade och att känslan för anonymitet i samband med riktad annonsering minskar. / The purpose with our thesis was to find out what effects cookie-based targeted advertisement had on the user experience of web applications. With the research, we also wanted to find out what the users thought about storage and usage of their user data to make it possible with targeted advertising. User data is collected every time a user visits a website. This user data can then be used to adapt the advertisement that are shown. This can be done without the user knowing it or even without them knowing they are being targeted at all. In this thesis, we investigate potential user concerns and awareness about cookies and collected data with the help of cookies. We have collected our empirical data by means of surveys. We gathered knowledge from existing research through literature reviews and incorporated the knowledge in our survey design. We compared the results of our empirical data that we had collected through our survey, with knowledge generated from existing research. We did this to create a picture of the users’ opinions about the effects on the web application of targeted advertisement with the use of cookies and also the users knowledge about cookies and targeted advertising as an individual phenomenon. The results of our research are that the awareness about cookies have increased, compared to findings in earlier research. We also found that the majority of the users have a negative view on the subject that their user data is used to adapt the advertisement that are presented to them on web applications. The most common motivation behind this was that the users felt they were being watched and that the illusion of online anonymity has declined.

The purpose of this study is to examine what reasons internet users have for accepting, declining, or adjusting cookie settings. The study’s research question is: what reasons do Internet users have for accepting, declining, or adjusting cookie settings? To answer the research question, we constructed three research support questions: 1) how do internet users access the internet?, 2) What are internet users’ perspectives on privacy on the internet?, 3) How do internet users interact with cookie consent notices? The study’s theoretical framework consists of informed consent, contextual integrity, nudging, and political economy. We conducted semi-structured interviews in order to get a deeper understanding of the internet users’ experiences with cookie consent notices. We analyzed the material through thematic coding. Due to the Covid19 pandemic, all interviews were conducted through Zoom. The sample consisted of eight media and communication students at Karlstad University. There were four key findings: 1) The interviewees in our study accessed the internet primarily via applications on their smartphones. 2) There were mixed opinions about who has the greatest responsibility for private citizens’ privacy on the internet. Although many thought that the individual bears most of the responsibility, a majority thought there is a need for more governmental regulation regarding collecting and processing private data. 3) All interviewees thought cookie consent notices are an excellent tool for protecting one’s privacy, but none of them adjusted the cookie settings regularly when prompted by cookie consent notices. 4) The reasons why the interviewees accept cookies without adjusting cookie settings varied. Habits and annoyance were key factors.  The current climate where notice and choice is the de facto privacy measure for internet users is not sustainable. In conclusion, legislators and policymakers should focus on regulating how personal data is processed rather than pushing the responsibility of safeguarding personal data onto the users.

The European General Data Protection Regulation has changed how users interact with cookie notices online. The rules state that users consent must be given via a clear, affirmative act and easily withdrawable by the end-user. Dark patterns, a way of tricking a user into giving more consent than needed with the help of, for example,size of objects, text and button colour could be applied to these notices to trick the user into giving more consent than needed. The objective of the thesis study was to develop a scraper in Python which could analyze web pages automatically against a set of created measurable parameters. That means that first, measurable parameters needed to be defined for the scraper, and then, implemented in such a way that it automatically could find and analyze cookie notices. The scraper was implemented in Python with the help of the browser testing libraries called Splinter and Selenium. The results from the experiment showed that the size of the notices was mostly small, but some pages used up the whole page for the notice. The amount of pre-ticked boxes and the readability of the notices also showed usage of dark patterns. The conclusion that can be drawn from the result is that the GDPR and e-Privacydirective have affected the usage in most web pages, as they seem to use some types of dark patterns to trick the user into giving more consent than is needed to be able to use the web page, and with an improved scraper, the result could show even more / <p>Presentation har redan ägt rum på zoom </p>

This thesis aims to investigate the effectiveness and significance of cookie notifications for users from a consent perspective. Specifically, the study seeks to answer the following research questions: 1) What types of cookie notifications can be identified on websites? 2) What factors influence the perception, experience, and final decision of tech-savvy users when it comes to cookie notifications? The implementation of the General Data Protection Regulation (GDPR) in 2018 has required websites to inform users about the collection, processing, and use of personal data, as well as request their consent. One way to achieve this is through cookie notifications. However, the impact and factors influencing users' interaction with cookie notifications are still unclear. Therefore, this qualitative study analyzes a sample of cookie notifications through user interviews and think-aloud testing to explore factors affecting users' perceptions and decisions regarding consent. The results of our study indicate that consent fatigue is the most decisive factor in a user's choice of cookies. The large number of daily requests that users must face leads to users not caring about making privacy choices. Although fear of missing out and nudging also affect a user, it is cookie notifications with extensive text that induce consent fatigue. Our conclusion is that if cookie notifications are still to exist, they should be even more private by default and that options like "accept all" should require more active choices by the user and not the other way around. The results will help enhance the transparency and user-friendliness of cookie notifications while balancing privacy protection and user experience.

No description available.

Forms for consent regarding the use of digital cookies are currently used by websites to convey the information about the use of digital cookies on the visited website. However, the design of these consent forms is not entirely right according to the directives of the General Data Protection Regulation and also not optimal seen from a user's perspective. They often lack options and the informational text is often too brief within the form. As a user, that might make it difficult to understand what it is you accept and what the consequences could be for your personal data. Based on the directives given for the digital cookie consent form, it becomes clear that many do not meet the requirements. The question therefore arise, which factors make a cookie consent form successful, concerning how well a user understands the content and is aware of his/her choice of action? To answer that question, a quantitative- and a qualitative study was conducted. The quantitative study examined people's current understanding and perception about digital cookie forms. The results of that study were then used in the qualitative study to develop prototypes producing new cookie consent forms which were then examined with a usability test. The study presents five factors that contribute to a cookie consent form to be considered successful from the user's perspective in understanding the content and making an active choice. These factors are text, options, full-page consent form, active choice and trustworthiness. These five factors can independently increase the user experience of a form, although, all should be accounted for for better results. The various factors together contribute to a form that complies with different directives and laws, but above all, helps users get a better experience of understanding what they approve of and the feeling of making an active choice. / Formulär för samtycke till användandet av digitala kakor (cookies) används idag av hemsidor för att förmedla informationen om användningen av digitala kakor på den besökta hemsidan. Utformningen av dessa samtyckesformulär är däremot inte alltid helt korrekta enligt direktiven från the General Data Protection Regulation och inte heller optimala sett utifrån en användares perspektiv. De saknas ofta valmöjligheter och information är ofta kortfattad inom formuläret. Som användare, kan det därför vara svårt att förstå vad det är man godkänner och vilka konsekvenser det innebär för ens personliga data. Utifrån de direktiv som ges för utformningen av formulären för samtycke till användandet av digitala kakor blir det tydligt att många inte uppnår kraven. Frågan blir därför vilka faktorer som gör att ett formulär blir framgångsrikt i den aspekt att användaren förstår innehållet och är medveten om sitt val? För att svara på denna fråga gjordes en kvantitativ studie och en kvalitativ studie. Den kvantitativa studien undersökte människors nuvarande förståelse och känsla om formulär för digitala kakor. Resultatet användes denna studie använde sedan i den kvalitativa studien i form av prototyper föreställande nya formulär som sedan undersöktes i ett användartest. Studien resulterade i att fem faktorer visade sig vara avgörande för att ett samtyckesformulär för digitala kakor ska anses framgångsrikt utifrån användarens perspektiv med att förstå innehållet och göra ett aktivt val. Dessa faktorer är, text, alternativ, heltäckande sida av formulär, aktivt val och pålitlighet. Dessa fem faktorer kan enskilt förhöja användarupplevelsen av ett formulär, dock bör man ta hänsyn till alla för ett bästa resultat. De olika faktorerna bidrar tillsammans till ett formulär som följer olika direktiv och lagar men framförallt bidrar till att användarna får en bättre upplevelse med att förstå vad de godkänner och känslan av att göra ett medvetet val.

Laws in the European Union can be difficult to interpret and the General Data Protection Regulation (GDPR) has majorly redefined consent in regard to online tracking. By specifying requirements for a cookie banner, the compliance of different websites can easier be investigated and a compliant cookie banner can be created. The result shows that virtually all websites fail to collect consent in accordance with the law. A created web component, simply called cookie-banner is suggested as a compliant solution.

車載網路在未來社會將會越來越普及，車載網路資料傳遞技術，不僅能連接上網提供多元化的網路應用，甚至提供行車安全性服務。然而車載網路的網路品質不是十分理想，乃因存在著許多不確定因素，因為網路品質低，所以需要更完善的機制來提升車載網路品質。如車輛間速度不一，車輛間的距離變化相當頻繁，若因此而需要重新建立連線路徑是相當浪費傳輸時間並影響到傳輸的頻寛。本篇論文提出Cookie-Cooperative Automatic Repeat request (CCARQ) 的機制是針對這類型的間歇性斷線做修補，其方法是透過MAC (Media Access Control) 層協助網路層 (Network Layer) 的轉送。因為車輛是行駛在道路上，所建立的車載網路拓樸是沿著道路佈建，所以當連線路徑中斷時，周圍鄰近的車輛將是最好的替代選擇。本模擬將比較CCARQ, AODV與Bypass-AODV，透過 packet delivery ratio、end to end delay、control overhead及goodput為效能指標，調整在不同的hop數、車輛數目及車輛速度來觀察效能表現。模擬結果顯示packet delivery ratio增加14.6%、end to end delay減少41.3%、control overhead減少38%。 / VANET (Vehicular Ad-hoc Network) is expected to become more popular in the near future. VANET transmission technology will offer not only bountiful network applications but also safety driving information. Network quality of VANET is usually bad due to speed variation, high mobility, driver behavior variation, traffic density, traffic signal, environment complexity and swarm effect, et al. In this research, we propose a Cookie-Cooperative Automatic Repeat reQues (CCARQ) to enhance network performance by repairing intermittent broken connection. As mentioned above, speed variation will dynamically change the distances of car-to-car frequently and result in broken connections. Each re-establishment of broken connections will waste transmission time and reduce transmission bandwidth. The proposed CCARQ mechanism will help network layer transmission through MAC layer. Since VANET’s topology deployed along with road, the surrounded cars will be the best candidate to be a substitute car when a broken connection occurs. The performance indices are set to varied hops, varied speed and number of cars. Simulations show that CCARQ outperforms AODV and Bypass-AODV in packet delivery ratio by 14.6% increase, end to end delay by 41.3% decrease and control overhead by 38% decrease.

A textura e a cor têm influência na aquisição, consumo, aceitação e preferência de biscoitos. Alguns ingredientes e etapas de processo podem influenciar diretamente nestes parâmetros. O açúcar é um dos principais ingredientes utilizados nas formulações de biscoitos, sendo o tamanho, ou diâmetro dos cristais um fator importante para o comportamento da massa e consequentemente para a textura e cor do produto. Tendo em vista que a movimentação do açúcar na indústria de alimentos é realizada geralmente por transporte pneumático,e os cristais são quebrados, alterando a granulometria e consequentemente interferindo nas características do produto. Neste contexto, o objetivo deste trabalho foi avaliar a influência do transporte pneumático na granulometria e cor de açúcar cristal e consequentes modificações no comportamento da massa e nos parâmetros textura e cor de biscoitos rosca sabor leite. Para tal, foram realizadas análises de granulometria e cor de açúcar cristal, bem como análises da massa e dos biscoitos elaborados. O açúcar foi obtido de três diferentes fornecedores, codificados como A, B e C, e foi aplicado na produção das massas e dos biscoitos roscas sabor leite em duas condições: antes do transporte pneumático (ATP) e depois de submetido ao transporte pneumático (DTP), totalizando seis produções diferentes de massa e de biscoitos. Todos os demais ingredientes e condições de processo foram mantidas sem alteração em todas as produções. Através da análise de granulometria foi determinado o valor de diâmetro médio dos cristais de açúcar e a avaliação colorimétrica possibilitou determinar os valores dos intervalos de cores L, a* e b* (CIELab) do açúcar. O comportamento reológico da massa de biscoitos foi avaliado através de análise de consistência, estabilidade e dureza. Os biscoitos rosca sabor leite foram submetidos a análises instrumentais e sensoriais (teste descritivo e afetivo), onde foram avaliadas a textura (dureza e fraturabilidade) e cor (L, a* e b*). A granulometria nas amostras de açúcar ATP foi significativamente maior (p<0,05) que nas amostras de DTP. Por outro lado, a análise de cor nas amostras de açúcar ATP apresentou luminosidade menor do que nas DTP (p<0,05). A dureza da massa foi maior (p<0,05) nas amostras onde foi aplicado o açúcar DTP. A textura do biscoito (dureza e a fraturabilidade) com açúcar ATP foram significativamente menores que os produzidos com açúcar DTP. A cor do produto com açúcar DTP foi maior (p<0,05) que no produto com açúcar ATP. A ACP mostrou correlação entre os dados instrumentais e sensoriais. De acordo com os resultados obtidos observou-se que o transporte pneumático influencia diretamente na granulometria e cor do açúcar, bem como na textura e cor do produto final. Sendo assim, conclui-se que a utilização de açúcar cristal submetido ao transporte pneumático (DTP) na produção de biscoitos rosca sabor leite resulta em produtos mais escuros, e com maior dureza. / The texture and color influence the acquisition, consumption, acceptance and preference biscuits. Some ingredients and stages of process can directly influence these parameters. Sugar is one of the main ingredients used in the formulations biscuits, and the crystal size an important factor in the mass performance and consequently to the texture and color of the product. Having in view that the movement of the sugar in the food industry is carried out usually by pneumatic transport, and the crystals are broken by changing the particle size and consequently interfering with the characteristics of the product. In this context, the objective of this study was to evaluate the influence of pneumatic conveying in particle size and color of crystal sugar and consequent changes in mass behavior and parameters texture and color of thread biscuits flavored milk. For such, particle size and color of crystal sugar analyzes were conducted, as well as the dough analysis and biscuits prepared. The sugar was obtained from three different suppliers, coded as A, B and C, and has been applied in production of dough and biscuits flavored milk thread, in two conditions: before the pneumatic transport (BPT) and after being subjected to pneumatic transport (APT), totaling six different productions of dough and biscuits. All the other ingredients and process conditions were maintained without change in all productions. Through the analysis of particle size was determined the value of mean aperture of sugar crystals and the colorimetric evaluation allowed us to determine the values of color ranges L, a * and b * (Cielab) of sugar. The rheological behavior of cookie dough was evaluated using analysis of consistency stability and hardness. The biscuits thread flavor milk have been subjected to instrumental and sensory analysis (descriptive and affective tests), which were evaluated texture (hardness and fracturability) and color (L, a * and b *). The particle size distribution in the samples of sugar BPT was significantly higher (p< 0.05) than in samples of APT. On the other hand, the analysis of color in the samples of sugar BPT showed brightness lower than in APT (p< 0.05).The hardness of the dough was higher (p <0.05) in samples where the Sugar APT was applied. The biscuit texture (hardness and fracturability) sugar BPT were significantly lower than those produced with APT sugar. The product color APT sugar was higher (p <0.05) in the product with sugar ATP. The PCA showed correlation between instrumental and sensory analysis. According to the results obtained, it was observed that the pneumatic transport directly influences the size and color of sugar, as well as the texture and color of the final product. Thus, it is concluded that the use of crystal sugar submitted to pneumatic transport (APT) in the production of biscuits milk flavor results in products darker, and with greater hardness.