The purpose of this study is to examine the impact of augmented reality advertising characteristics (AR Ad) on purchasing intention in the Egyptian furniture industry. Accordingly, literature is reviewed, and secondary data regarding augmented reality advertising are gathered. Thereafter, a qu an titative m ethod is con ducted using a post-test experimental design with a non-probability quota sample to collect data for the current study and determine the causal effect of AR Ad on pu rchasing intention. Over a period of two months, a single cross-sectional design is employed to gather the self-administered offline questionnaire from 400 Egyptian young adult (millennials) participants. Moreover, the data is an alyzed u sing SPSS v.24. Th e findings reveal that Ad in an AR context is more influential in stimulating purchasing intentions than Ad in a non-AR context. Accordingly, augmented reality advertising characteristics has a positive im pact on pu rchasing in tention in t he Egyptian furniture industry.
In this study, bio-yoghurt was manufactured using cow milk and addition of 1% Bifidobacterium bifidum Bb12 to yoghurt culture consist of 2% (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) (1:1) The study also concerned with improving the viability of the used bacteria by adding 0.01% glycomacropeptide (GMP) and 0.1% crude virgin olive oil (CVOO) to milk prepared for yoghurt industry. The effect of these additions on microbiological, chemical, rheological and sensory properties has been studied of the final product during storage period for 21 days at 5°C. The results revealed that, numbers of bacteria Lb. bulgaricus, S. thermophiles, B. bifidum and total bacterial count were increased in treated yoghurt more than control during storage period. Yeasts and moulds were appeared in yoghurt fortified with 0.01% GMP and control after 15 days of storage. All yoghurt treatments as well as control were completely free from coliform group during storage period. Values of pH for all yoghurt samples, decreased generally while the content (%) of acidity, total solid (TS), Total protein (TP), water soluble nitrogen (WSN) and fat increased during progress of storage period and all treatments have values more than control. Syneresis decreased during progress of storage period. Hardness, Cohesiveness, Gumminess and Chewiness increased for all treatments during storage while Springiness decreased for all treatments during storage period. Yoghurt fortified with GMP (T1) had the highest total acceptance during storage for 21 days at 5°C.
Moringa leaves powder was added during the manufacture of probiotic yoghurt at level (0.5%) before pasteurization. Three probiotic yoghurt treatments were prepared as follows: yoghurt without moringa served as control (T 1 ), yoghurt + moringa (T 2 ) and yoghurt + moringa + 10% mango pulp (T 3 ). Yoghurt were inoculated with 2% lactic acid bacteria (LAB) and 2% L. acidophilus and incubated at 42°C until complete coagulation (pH 4.8), then stored at 5°C up to 14 days. Chemical, microbiological and sensory properties of the produced yoghurt were carried out. The level of 0.5% moringa was found to be the best ratio. The results showed that pH values and moisture content (%) decreased during storage period for all treatments, while the values of titratable acidity, total solids (%), protein content (%), fat content (%), antioxidant activity and total phenolic content were increased and the treatments (T 2 and T 3 ) had values greater than control yoghurt (T 1 ). Microbiological analysis indicated that the addition of 0.5% moringa leaves powder and 0.5% moringa leaves powder +10% mango pulp stimulate the growth of LAB and probiotic culture (L. acidophilus). On the other hand Yeasts and moulds, Coliform and Sporeforming bacteria were not detected in all treatments up to the end of storage period. Moreover the addition of 0.5% moringa leaves powder + 10% mango pulp increased the acceptability of product more than the addition of moringa alone up to the 14 th day of storage at 5°C.
The biological effects of bio-yoghurt fortified with glycomacropeptide (GMP) and crude virgin olive oil (CVOO) and Bifidobacterium bifidum Bb12 were investigated on rats. The rats were fed on basal diet and experimental diet in appropriate amounts of basal diet and yoghurt in the ratio 1:1 (W/W) and fresh water were supplied with meal for 21 days compared to control (-) which fed on basal diet only. Rats were arranged in 4 groups, 5 rats each. The results revealed no significant differences between rats' initial body weight whereas a significantly different (p˂0.05) between rats' final body weight and body weight gain and there is a relative difference in liver, spleen, kidney and heart weights between treated groups and control (-) group (IV), moreover histopathological examination of rats liver tissues indicated the healthful effect of feeding on yoghurt fortified with GMP,CVOO and B. bifidum compared to control ( -), also all groups fed on yoghurt fortified with GMP,CVOO and B. bifidum showed ahipolipidemic action demonstrated by a significant reduction in the concentration of plasma cholesterol, triglycerides and phospholipids and tended to lower plasma low density lipoprotien (LDL) cholesterol concentration and leading to lowering liver enzymes; glutamicpyruvic transaminase (GPT) and glutamic-oxaloacetic transaminase (GOT), moreover the rats fed on yoghurt fortified with food additives and B. bifidum had higher counts of lactic acid bacteria and B. bifidum, and lower counts of staphylococci and coliforms.
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