The term cookie regarding IT is still a relatively new term. It is rarely discussed among internet users. The name cookie is fairly known but the concept not as much. Cookies are well established by different companies and organizations that in some way offer online services. Today visitors of the internet meet cookies almost every time they go online. For the users who choose not to accept cookies the online experience becomes highly limited. Cookies store information of the visitors in order to improve their experience but also to help the organization. The majority of webpages online that uses electronic commerce or in any way can benefit from storing the customers information uses cookies. Cookies can be sold or exchanged between organizations to increase their profit and range. In 2011 a provision regarding all organizations using cookies were implemented. Every internet user visiting these pages had to be notified about their use of cookies immediately. New laws are established in order to control or regulate the exertion of other people’s personal information at the same pace as cookies are further developed. The next law to be established is GDPR, General Data Protection Regulation, which will be focused on in this thesis. The purpose of this study is to explore the phenomenon of cookie-use and how it affects internet users and organizations in synergy with the GDPR-law. To achieve the desired result a mixed method has been applied involving both interviews and a survey. The interviews consisted of pre-determined questions and dynamic follow-up questions. Three different organizations participated in the interviews, an university, an organization using e-business and a media agency. The survey consisted of a few mandatory closed questions. The distribution of the survey led to right above 130 respondents. The gained results from the use of a quantitative methods hinted that barely half of the respondents knew what a cookie actually was. Several of the participants were curious about learning more about the phenomenon while a lower percentage did not consider it important. Knowledge or ignorance regarding cookies turned out to have a great impact on the respondent’s comfortableness and behavior online. The results from the qualitative method showed that the organizations working with cookies will be affected by GDPR. Following thesis will contribute to the field of informatics by consequently process the empiric data collected with support from theoretic competences. It will contribute as a source of information regarding cookies within information technology. / Termen cookie är fortfarande en relativt ny term och är inte särskilt debatterad bland internetanvändare. Begreppet cookie är någorlunda känt men innebörden inte lika så. Cookies är väl etablerat av olika företag och organisationer som på något sätt använder sig av internet. Idag stöter användare på cookies nästan överallt när de rör sig på internet. För den som bestämmer sig för att avstå från allt som har med cookies att göra blir internet vistelsen mycket begränsad. Cookies arbetar för att lagra information om besökarna dels för att gynna besökarnas vistelse men även för att hjälpa företagen. Majoriteten av alla hemsidor som idag använder sig av e-handel samt kan gynnas av att kundens data sparas använder sig av cookies. Cookies kan även säljas eller utbytas mellan företag och organisationer för att öka deras försäljning och vidd. År 2011 implementerades en bestämmelse gällande alla företag och organisationer som då använde sig av cookies. Alla besökare skulle upplysas om att just de använde cookies när de besöker deras hemsida. Nya lagar etableras för att kunna kontrollera och reglera användandet av besökares personliga information online i takt med att användandet av cookie utvecklas. Den nästkommande lagen att implementeras är GDRP, General Data Protection Regulation, som kommer att ha stort fokus i denna uppsats. Syftet med denna uppsats är att granska fenomenet cookie, dess användningsområden samt hur det påverkar internetanvändare och de olika företagen och organisationerna i synergi med GDPR-lagen. För att uppnå önskat resultat har en mixad metod använts i form av intervjuer och en enkät. Intervjuerna bestod av förutbestämda frågor och dynamiska följdfrågor under samtalets gång. Tre företag ställde upp som intervjuobjekt. En högskola, ett företag med försäljning online samt en mediebyrå. Enkäten bestod av obligatoriska frågor med förutbestämda svarsalternativ. Distributionen av enkäten ledde till strax över 130 respondenter. Resultatet efter användningen av den kvantitativa metoden antydde att knappt hälften av respondenterna inte visste vad en cookie var. Många var nyfikna och ville lära sig mer medan en lägre procent av respondenterna inte ansåg att de inte ville veta mer. Vetskapen samt ovetskapen gällande cookies påvisade sig ha stor inverkan på respondenternas bekvämlighet samt beteende online. Resultatet av den kvalitativa metoden visade att organisationer som arbetar med cookies kommer bli påverkade av GDPR. Följande uppsats kommer bidra till området informatik genom att följaktligen bearbeta empiriinsamling med stöd av teoretiska kompetenser. Den kommer att bidra som en informationskälla gällande cookies inom informationsteknologi.

Tracking Internet users is one of the most controversial and discussed IT topic nowadays. Except of the publicly known tracking by marketing agencies, there even appeared secret methods of surface monitoring of USA population. Because, as shown in this thesis, majority of existing tools for defence against tracking on the Internet are cooperating with trackers, the goal of this thesis is to develop independent defend tool that would block tracking. After mentioning the motivation for tracking and its history there are analysed all known and widespread tracking methods in detail. The two following sections of the thesis are describing the world biggest companies performing the user tracking and their tools and options to defend against each method of tracking by available defensive tools. The practical part of the thesis contains the description, example of usage and manual for developed defensive tool, that protects users on the Internet against the most widespread tracking methods by restricting communication with suspicious 3-rd party servers.

The dissertation project consists of four papers. Two papers are concerned with multichannel customer behavior: (a) drivers of competitive webrooming and (b) profitability effects of offline channel additions. The remaining two papers deal with consumer reactions towards different website cookie notifications.

Inom gränssnittsdesign används designmönster för att lösa återkommande designproblem. En typ av sådana mönster är mörka designmönster. Dessa används för att manipulera användares beteende när de interagerar med olika gränssnitt. Syftet med denna studie är att identifiera vilka effekterna appliceringen av mörka designmönster på gränssnitt har på en användares beslutsfattande. För att undersöka detta genomfördes ett experiment med 50 deltagare vilka fick interagera med nio cookie-godkännanden från olika webbplatser. Data över deltagarnas beslut analyserades med deskriptiv statistik samt med två olika statistiska tester. Resultatet visade att de mörka designmönstren obstruction och inference interface påverkade deltagarnas beslutsfattande till att fatta mindre medvetna och fler integritetskränkande beslut.

“Vi använder cookies för att förbättra webbplatsen och din användarupplevelse”, är troligtvis en mening som många känner igen. Idag är det svårt att använda internet utan att stöta på små pop-up-meddelanden som vill ha ditt samtycke kring datainsamling, så kallade cookies. Medvetenhet och förståelse kring cookies är en grundläggande del i EU´s General Data Protection Regulation (GDPR). Den infördes för att ge användare makt över sin personliga data, delvis genom informerat samtycke. Trots lagen godkänner majoriteten av användarna cookies utan att reflektera. Att inte ge samtycke till datainsamling genom cookies tillhör ovanligheten, vilket gör det intresseväckande att undersöka vilka faktorer som samspelar med valet att faktiskt neka cookies. Studien syftar till att undersöka hur tre faktorer; ålder, kunskap och oro, påverkar internetanvändares inställning till att neka cookies. En kvantitativ metod, i form av en besöksenkät har använts för att samla in empiri. Insamlingen har skett utanför mataffärer i tre olika kommuner i Västra Götalandsregionen, och resulterade i sammanlagt giltiga 200 svar. Resultaten från studien visar att ålder och oro är faktorer som kan leda till att internetanvändare nekar cookies; en tredje faktor kunskap visar däremot inget samband med nekandet. Både internetanvändare som lämnar ifrån sig data, och aktörer som hanterar personlig data kan dra nytta av resultatet från studien. / "We use cookies to improve your experience on the website". This is most likely a phrase that you may recognize. Today, it is difficult to use the internet without encountering small pop-up messages asking for your consent regarding data collection through so-called cookies. Awareness and understanding regarding cookies are two fundamental parts of the EU's General Data Protection Regulation (GDPR). The law exists to provide internet users with control over their own personal data, through informed consent. Despite the law, the vast majority of users accept cookies without reflecting. Denying consent to data collection through cookies is an unusual choice among users, which makes it interesting to investigate which factors affect the choice to reject cookies. The study aims to investigate three factors; age, cookie knowledge and privacy concern, and how they affect internet users' attitudes towards rejecting cookies online. A quantitative method, in the form of a public survey, was conducted in three cities in the Swedish region Västra Götaland. Empirical evidence was collected outside grocery stores where a total of 200 responses were collected. The results from the study show a connection between rejecting cookies and the factors age as well as privacy concerns. No correlation between cookie knowledge and cookie rejection could be provided. Internet users who provide data, as well as actors who handle personal data could benefit from this study. The study is conducted in Swedish.

Master of Science / Department of Food Science / Delores Chambers / Research has shown that trans fat consumption increases the levels of low-density lipoprotein (LDL) and has a direct correlation to the incidence of heart disease. It is now widely believed that trans fat intake adversely affects the health of consumers. A Food and Drug Administration (FDA) ruling, effective January 1, 2006, required declaration of trans fat content on all Nutrition Facts labels of food products. Around the same time local governments, such as the city of New York, and some restaurants followed suit by eliminating trans fats from their menus. The food industry’s initial concern with trans fat elimination/reduction was the loss of some functionality such as shelf life, stability, and creaming ability with trans-free fats and oils. Researchers are working to develop new trans-free fats and oils that do not have negative sensory properties and maintain the functionality of traditionally hydrogenated oils when used in baked and fried goods. This is an overview of the chemistry, health risks, and research that has been performed to either reduce or eliminate trans fats in food products.

Doctor of Philosophy / Department of Grain Science and Industry / Jon M. Faubion / Charles E. Walker / Anthocyanins, a group of pink to purple water-soluble flavonoids, are well known as naturally occurring pigments credited with numerous potential health benefits. However, they are sensitive to degradation by pH, light, and temperature. Blue corn (maize) is known to be high in anthocyanins (mainly cyanidin 3-glucoside). Citric and lactic acids and glucono-delta-lactone (GDL) are weak organic acids used by the food industry. Reel, convection, and impingement ovens are all used in the baking industry and they use different baking times and temperatures because they have different heat transfer coefficients. Cookies are popular snacks and might serve as a vehicle to deliver antioxidants and fiber. Preliminary tests showed that acids significantly increase the total anthocyanin content (TAC) remaining in the cookies when used at the 1.5% level (flour weight basis, fwb), then plateau up to the 6 % level. The interaction of three acids with three oven types (impingement oven 355F/4min, reel oven 400F/10min, and convection oven 360F/4min) were conducted to investigate their effects on the TAC remaining in blue corn based cookies. Cookie formula was based on AACC method 10-50D. Whole grain blue corn flour to wheat pastry flour ratio (80/20), guar gum level (1%, fwb), and water level (21.5%, fwb) were determined based on RSM analysis. All three acids affected TAC in cookie dough and final cookies by lowering their pH in the dough system. Citric acid retained the most TAC in the cookies. Cookie made with either GDL or citric acid provided larger spread, diameter, area, eccentricity, and crack ratio compared to the lactic acid. All three oven types significantly affected TAC in the cookies. The cookies baked by the convection oven contained the highest level of TAC. Oven types affected cookie spread but not diameter, area, eccentricity, brightness, or crack ratio. Cookies made with citric acid by convection retained maximum TAC (227±3.4 mg/kg). Cookies made with GDL by convection oven provided the greatest spread, crack, and eccentricity.

Made available in DSpace on 2016-08-10T10:44:18Z (GMT). No. of bitstreams: 1 JULIANA SOUZA E SILVA.pdf: 5512462 bytes, checksum: 6eb9649a41c4fc1234a638bbb53fcf1d (MD5) Previous issue date: 2012-06-14 / This research aimed to develop a process for the manufacture of gluten free cookies which can be ingested by celiac patients. Celiac disease is characterized by the non digestibility of gluten in the small intestine. Gluten is a protein fraction found in wheat, barley, rye and malt. In the world, there are millions of people prevented from consuming different products with gluten. Thus, in this work describes the process to remove gluten from wheat flour, characterization by physic-chemical and technological analysis, optimization formulation of cookies and evaluation of sensory acceptability. Four brands of wheat flour type I obtained in Goiania (A, B, C and D). Was used in this work. The results showed that the best after the process deglutinization was sample C that was choose for to prepare the product. Gluten free-cookies was prepared using flour without gluten, sugar, margarine, eggs, baking powder, vanilla essence and chocolate chips. This formulation was submitted to a 40 member sensory panel to assess the attributes of appearance, texture, flavor and overall acceptance. Generally, the sensory analysis showed overall acceptance was 8,0 ( I like much ) for three attributes (flavor, texture and appearance). With regard to the variable flavor the result was 9 point in the hedonic scale (I like very much). Most members sensory wrote that they to intent to purchase the product. In evaluating the economic viability of the cookie, to verify the sustainability, it was observed that it is possible for patients with celiac disease, as well as the product was free of gluten with much more afford able price compared to existing products on the market reaching the main objective of the research to develop a sustainable product for diets restricted to gluten. / Esta pesquisa teve como objetivo desenvolver uma fórmula de cookie que possa ser consumida por pacientes celíacos. A doença celíaca é caracterizada pela não digestibilidade do glúten no intestino delgado. O glúten é a fração protéica presente no trigo, cevada, centeio e malte. Mundialmente existem milhões de pessoas impedidas em consumir diversos produtos com glúten. Desta forma, neste trabalho desenvolveu-se uma metodologia para retirar o glúten da farinha de trigo, caracterizar por análises físico-químicas e reológicas, aperfeiçoar a formulação dos cookies sem glúten e avaliar a aceitação sensorial. Foram utilizadas quatro marcas de farinhas de trigo especial tipo I, obtidas no comércio de Goiânia/GO (A, B, C e D). A farinha que apresentou melhores características após o processo de desglutinização foi a C, a qual foi utilizada na formulação que teve como base a farinha sem glúten, açúcar, margarina, ovos, fermento, essência de baunilha e gotas de chocolate. A análise sensorial de aceitação evidenciou que o produto foi bem aceito, já que a maioria dos provadores atribuiu média global 8 para os três atributos: sabor, textura e aparência, que na escala hedônica de 9 pontos usada, corresponde à descrição gostei muito . A maioria dos provadores também apresentaram intenção de compra do produto em questão, comprovando a sua boa aceitação. Ao avaliar a viabilidade econômica do cookie sem glúten, para verificação da sustentabilidade, observou-se que o mesmo é viável para portadores de doença celíaca, já que o produto, além de isento de glúten, ficou com o preço bem mais acessível que os produtos existentes no mercado, atingindo o objetivo principal da pesquisa de desenvolver um produto sustentável para dietas restritas ao glúten.

It is not uncommon to read about hacker attacks in the newspaper today. The hackers are targeting governments and enterprises, and motives vary. It may be political or economic reasons, or just to gain reputation. News about smaller systems is, unsurprisingly, not as common. Does this mean that security is less relevant of smaller systems? This report investigates the threat model of smaller web applications, to answer that very question.Different attacks are described in the detail needed for explaining their threat but the intention is not to teach the reader to write secure code. The report does, however, provide the reader with a rich source of references for that purpose. After describing some of the worst threats, the general cloud threat model is analyzed. This is followed by a practical analysis of a cloud system, and the report is closed with general strategies for countering threats.The severe destruction that a successful attack may cause and the high prevalence of those attacks motivates some security practices to be performed whenever software is produced. Attacks against smaller companies are more common now than ever before

Despite a growing amount of research on social media, little research has been conducted to investigate why consumers connect with brands on Facebook. As companies continue to expand their presence to the social networking website, a gap in research on social media has formed. This study focuses on consumer's connection with a brand on Facebook. To do this, this research focuses on the connection of consumers with Oreo on the website to identify the environment created that engages those who connect with the brand online. Oreo was selected as the focus of the research due to its popularity on Facebook as well as the steady engagement that occurs on its page. Utilizing a phenomenological method, this qualitative study features 12 interviews in which current Oreo fans on Facebook discussed their experience and motivations for connecting with the brand. The interview questions were designed to investigate whether the tenets of relationship management theory and Ledingham's (2003) five dimensions of organization-public relationships (trust, openness, investment, involvement, and commitment) aligned with interaction on Facebook. Overall, the responses of the participants identified a connection between organization-public relationships and engagement on social media.