Thesis (Ph.D.)--University of Alberta, 2010. / Title from PDF file main screen (viewed on July 13, 2010). A thesis submitted to the Faculty of Graduate Studies and Research in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Software Engineering and Intelligent Systems, Department of Electrical and Computer Engineering, University of Alberta. Includes bibliographical references.

Made available in DSpace on 2014-06-12T15:48:53Z (GMT). No. of bitstreams: 2 arquivo1177_1.pdf: 3561103 bytes, checksum: 6baecebcaa46f3f5b6a196ee9033121a (MD5) license.txt: 1748 bytes, checksum: 8a4605be74aa9ea9d79846c1fba20a33 (MD5) Previous issue date: 2011 / Universidade Federal de Pernambuco / É do conhecimento popular, a importância da privacidade na vida em sociedade. Diante disto, considerando o atual cenário da privacidade frente às tecnologias digitais, no qual governo e a própria sociedade civil procuram alternativas para aperfeiçoar, minimizar riscos e garantir a privacidade no mundo virtual. A Tecnologia da Informação e Comunicação, e especificamente a Internet de certa forma agravam à violação de tais garantias constitucionais. Entretanto, os mecanismos de apoio à questão da privacidade no mundo digital, atualmente disponíveis, não atendem, nem parecem evoluir de acordo com as reais necessidades existentes. Todos estes fatores são agravados pelas questões comerciais e de publicidade, que utilizam razoavelmente este meio de comunicação para agregar valor aos seus negócios, produtos e serviços. O ponto central desta pesquisa encontra-se em estabelecer mecanismos de apoio à questão da invasão de privacidade utilizando as técnicas de cookies. Além de oferecer elementos para auxiliar o usuário a mediar melhor o seu processo de avaliação sobre a captura de suas informações pessoais durante a navegação, e dessa forma, conferir ao usuário o poder de decisão quanto ao que deve e pode ser obtido a seu respeito. Para tanto, foi realizada uma análise dos diversos mecanismos de captura de informações por meio de cookies. Como funcionam e como deveriam funcionar. Também procurou-se entender o ponto de vista dos usuários vitimas , e quais suas reais necessidades quanto a questão da invasão de privacidade e a as técnicas de cookies a ela associadas. Os resultados alcançados originaram uma ferramenta interativa para proteção da privacidade por meios de cookies

Since the introduction of online HTTP-cookies, the technology has been widely discussed, both in terms of its actual function, as well as what it can do to users’ behaviors on the Internet. Cookies are small unique text files found within websites on the Internet that can collect and store personal information in order to enhance the users’ experience, as well as to provide the website with essential information about the user. By a literature review that was conducted on the subject, an unawareness among Internet users of how websites use cookies was found. Most users do not know what kind of information a cookie can store and how their privacy today can be violated. With this in mind, we conducted a internet based survey and a focus group interview to study journalism students and media and communication students knowledge about websites usage of cookies and furthermore, how the students opine the technology. This, since they are expected to have a higher knowledge than the general student about the subject since they are studying to assumably work within branches where they may have important parts regarding ICT in the future. By applying Michel Foucault theory Panopticon, Jürgen Habermas The Public Sphere and Sandra Petronio’s Communication Privacy Management Theory to the result of the study, we could see that there is a general unawareness among the students about what kind of information a cookie can collect. Also, the students express negative opinions regarding this harvesting of information, yet little effort is made to obstruct or deny web sites’ use of cookies.

Thesis (PhD.(Food Science))-University of Pretoria, 2009. / Includes English summary. Includes bibliographical references.

LD2668 .T4 1954 G74 / Master of Science

Call number: LD2668 .T4 1978 N85 / Master of Science

Call number: LD2668 .T4 1986 B32 / Master of Science / Grain Science and Industry

This study investigated the relationship between varied amounts of wheat bran incorporated into peanut butter cookies, and the objective and sensory qualities of the cookies. Bran was incorporated at 0 percent, 10 percent, 30 percent and 50 percent of the weight of the flour. The researcher conducted objective evaluations. The data indicated that as bran was increased the cookies became less tender and height decreased slightly. Neither volume nor spread were consistently affected by bran level. A panel of 11 home economists taste-tested the cookies with the different bran levels and completed a rating card for each on various sensory qualities. Another panel of 11 fifth grade students rated the cookies on the basis of overall acceptability and willingness to eat the various cookies. The 10 percent bran level cookie was given the highest rating by both panels. None of the cookies were found to be unacceptable.

Syfte och frågeställningar: Studiens syfte är att undersöka hur internetanvändares medvetenhet, uppfattningar och attityder kring övervakning på internet ser ut. Övervakning i  form av insamling och kartläggning av data, genom cookies. Metod och material: En kvantitativ enkätundersökning och kvalitativa djupintervjuer har genomförts. Huvudresultat: Internetanvändare är medvetna om insamlingen, men inte om kartläggningen, av data på internet. Respondenterna och intervjupersonerna uppfattade och associerade cookies med personifierad annonsering, men reflekterade sällan över det. Deltagarna ställde sig övervägande positiva till insamlingen och kartläggnigen, samtidigt som en viss oro fanns kring det.

Vitamin A deficiency is recognized as a major health concern worldwide, especially in developing countries. Sweet potatoes are a cash crop that is abundantly grown and available, providing an excellent source of the carotenoid, beta-carotene. Carotenoids are precursors to vitamin A (retinol). Three sweet potato cookie products were developed: glutenree, wheat-containing, and glutenree with extra sweet potato. Products were evaluated by adults and pre-school aged children based on appearance, aroma, texture, flavor, and overall acceptability. Results showed that overall the children liked both the glutenree and wheat-containing cookies (p<0.05). Adults preferred (p<0.05) the glutenree with extra sweet potato and the wheat-containing products. The glutenree cookie contained 10.1 parts per million of beta-carotene as determined by high-performance liquid chromatography.