Abstract: The regulatory competence of blood glucose homeostasis might determine the degree of academic performance. The aim of this study was to produce a model of students' alcohol use based on glucose homeostasis control and cognitive functions that might define the pathogenetic mechanism of alcohol's effect on academic performance. The study took six hours and thirty minutes on fasting, involving thirteen male students. Disturbances in cognitive functions, precisely a decrease in the effectiveness of active attention and a faster development of fatigue after four to six hours of mental work in alcohol users, compared to abstainers was statistically proven. These disturbances in alcohol users were retained even after seven to ten days of moderate alcohol use and might be the reason for the low academic performances among students who use alcoholic beverages.
Abstract: After allowing direct flights from Mainland China to
Taiwan, Chinese tourists increased according to Tourism
Bureaustatistics. There are from 0.19 to 2 million tourists from 2008 to
2011. Mainland China has become the main source of Taiwan
developing tourism industry. Taiwanese government should know
more about comments from Chinese tourists to Taiwan in order
toproperly market Taiwan tourism and enhance the overall quality of
tourism. In order to understand Chinese visitors’ comments, this study
adopts content analysis to analyze electronic word-of-mouth on Web.
This study collects 375 blog articles of Chinese tourists from
Ctrip.com as a database during 2009 to 2011. Through the qualitative
data analysis the traveling destination imagesis divided into seven
dimensions, such as senic spots, shopping, food and beverages,
accommodations, transportation, festivals and recreation activities.
Finally, this study proposes some practical managerial implication to
know both positive and negative images of the seven dimensions from
Chinese tourists, providing marketing strategies and suggestions to
traveling agency industry.
Abstract: Many people regard food events as part of gastronomic tourism and important in enhancing visitors’ experiences. Realizing the importance and contribution of food events to a country’s economy, the Malaysia government is undertaking greater efforts to promote such tourism activities to international tourists. Among other food events, the Ramadan bazaar is a unique food culture event, which receives significant attention from the Malaysia Ministry of Tourism. This study reports the empirical investigation into the international tourists’ perceptions, attraction towards the Ramadan bazaar and willingness in disseminating the information. Using the Ramadan bazaar at Kampung Baru, Kuala Lumpur as the data collection setting, results revealed that the Ramadan bazaar attributes (food and beverages, events and culture) significantly influenced the international tourist attraction to such a bazaar. Their high level of experience and satisfaction positively influenced their willingness to disseminate information. The positive response among the international tourists indicates that the Ramadan bazaar as gastronomic tourism can be used in addition to other tourism products as a catalyst to generate and boost the local economy. The related authorities that are closely associated with the tourism industry therefore should not ignore this indicator but continue to take proactive action in promoting the gastronomic event as one of the major tourist attractions.
Abstract: Attempts to add fibre and polyphenols (PPs) into
popular beverages present challenges related to the properties of
finished products such as smoothies. Consumer acceptability,
viscosity and phenolic composition of smoothies containing high
levels of fruit fibre (2.5-7.5 g per 300 mL serve) and PPs (250-750
mg per 300 mL serve) were examined. The changes in total
extractable PP, vitamin C content, and colour of selected smoothies
over a storage stability trial (4°C, 14 days) were compared. A set of
acidic aqueous model beverages were prepared to further examine
the effect of two different heat treatments on the stability and
extractability of PPs. Results show that overall consumer
acceptability of high fibre and PP smoothies was low, with average
hedonic scores ranging from 3.9 to 6.4 (on a 1-9 scale). Flavour,
texture and overall acceptability decreased as fibre and polyphenol
contents increased, with fibre content exerting a stronger effect.
Higher fibre content resulted in greater viscosity, with an elevated PP
content increasing viscosity only slightly. The presence of fibre also
aided the stability and extractability of PPs after heating. A reduction
of extractable PPs, vitamin C content and colour intensity of
smoothies was observed after a 14-day storage period at 4°C. Two
heat treatments (75°C for 45 min or 85°C for 1 min) that are
normally used for beverage production, did not cause significant
reduction of total extracted PPs. It is clear that high levels of added
fibre and PPs greatly influence the consumer appeal of smoothies,
suggesting the need to develop novel formulation and processing
methods if a satisfactory functional beverage is to be developed
incorporating these ingredients.
Abstract: Fermented beverages have high expression in the
market for beverages in general, is increasingly valued in situations
where the characteristic aroma and flavor of the material that gave
rise to them are kept after processing. This study aimed to develop a
distilled beverage from passion fruit, and assess, by sensory tests and
chromatographic profile, the influence of different treatments (FM1-
spirit with pulp addiction and FM2 – spirit with bigger ratio of pulp
in must) in the setting of volatiles in the fruit drink, and performing
chemical characterization taking into account the main parameters of
quality established by the legislation. The chromatograms and the
first sensorial tests had indicated that sample FM1 possess better
characteristics of aroma, as much of how much quantitative the
qualitative point of view. However, it analyzes it sensorial end
(preference test) disclosed the biggest preference of the cloth provers
for sample FM2-2 (note 7.93), being the attributes of decisive color
and flavor in this reply, confirmed for the observed values lowest of
fixed and total acidity in the samples of treatment FM2.
Abstract: This research aimed to study the competency of health
and wellness hotels and resorts in developing use the local natural
resources and wisdom to conform to the national health and wellness
tourism (HWT) strategy by comparing two independent samples,
from Aumpur Muang, Ranong province and Aumpur Muang,
Chiangmai province. And also study in the suggestive direct path to
lead the organization to the sustainable successful.
This research was conduct by using mix methodology; both
quantitative and qualitative data were used. The data of competency
of health and wellness hotels and resorts (HWHR) in developing use
the local natural resources for HWT promoting were collected via
300 set of questionnaires, from 6 hotels and resorts in 2 areas, 3
places from Aumpur Muang, Ranong province and another 3 from
Aumpur Muang, Chiangmai province.
Thestudy of HWHR’s competency in developing use the local
natural resources and wisdom to conform to the national HWT
strategycan be divided into fourmain areas, food and beverages
service, tourism activity, environmental service, and value adding.
The total competency of the Chiangmai sample is importantly
scoredp. value 0.01 higher than the Ranong one while the area of
safety, Chiangmai’s competency is importantly scored 0.05 higher
than the Ranong’scompetency. Others were rated not differently.
Since Chiangmai perform better, then it can be a role model in
developing HTHR or HWT destination.
From the part of qualitative research, content analysis of business
contents and its environments were analyzed. The four stages of
strategic development and plans, from the smallest scale to the largest
scale such a national base were discussed. The HWT: Evolution
model and strategy for lodging Business were suggested. All those
stages must work harmoniously together. The distinctive result
illustrates the need of human resource development as the key point
to create the identity of Thainess on Health and wellness service
providing. This will add-on the value of services and differentiates
ourselves from other competitors. The creative of Thailand’s health
and wellness brand possibly increase loyalty customers which agreed
to be a path of sustainable development.
Abstract: As the increase of intraoral acidity due to ingestion of sweet foods and acidic beverages usually bring forth a dental caries and a erosion, the measurement of intraoral pH is essential in the study of oral environment. The indwelling intraoral pH telemetry for lasting longer than 24 hours in the mouth was developed to overcome the limits of conventional wire electrode method previously used for salivary and plaque pH measurement, and to assess its effectiveness.