Mining online activity data to understand food consumption behavior: A case of Asian fish sauce among Japanese consumers

Nakano, Masayuki; Sato, H.; Toshihiro, Watanabe; Tanaka, Katsumi; Sagane, Yoshimasa

doi:10.1002/fsn3.622

Cited by 7 publications

(3 citation statements)

References 22 publications

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“…Tan et al (2018) proposed a questionnaire approach using face-to-face investigation to scrutinize the returning and recycling preferences of residential customers' behavior, facilitating the obsolete mobile phone management. The correlation analysis between Google Trends-based search volumes and household consumption behavior is conducted, and the Pearson coefficient index is analyzed to assist better understand the household demand for fish sauce in Japan (Nakano et al, 2018). The budget behavior is mined to assist financial professionals to better understand the consumer budgeting behavior in the light of mental accounting and behavioral hierarchy (Xiao and O'Neill, 2018).…”

Section: What Attracts Vehicle Consumers' Buyingmentioning

confidence: 99%

What attracts vehicle consumers’ buying

Zhou

Lim

et al. 2019

IMDS

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Purpose The increasingly booming e-commerce development has stimulated vehicle consumers to express individual reviews through online forum. The purpose of this paper is to probe into the vehicle consumer consumption behavior and make recommendations for potential consumers from textual comments viewpoint. Design/methodology/approach A big data analytic-based approach is designed to discover vehicle consumer consumption behavior from online perspective. To reduce subjectivity of expert-based approaches, a parallel Naïve Bayes approach is designed to analyze the sentiment analysis, and the Saaty scale-based (SSC) scoring rule is employed to obtain specific sentimental value of attribute class, contributing to the multi-grade sentiment classification. To achieve the intelligent recommendation for potential vehicle customers, a novel SSC-VIKOR approach is developed to prioritize vehicle brand candidates from a big data analytical viewpoint. Findings The big data analytics argue that “cost-effectiveness” characteristic is the most important factor that vehicle consumers care, and the data mining results enable automakers to better understand consumer consumption behavior. Research limitations/implications The case study illustrates the effectiveness of the integrated method, contributing to much more precise operations management on marketing strategy, quality improvement and intelligent recommendation. Originality/value Researches of consumer consumption behavior are usually based on survey-based methods, and mostly previous studies about comments analysis focus on binary analysis. The hybrid SSC-VIKOR approach is developed to fill the gap from the big data perspective.

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Section: What Attracts Vehicle Consumers' Buyingmentioning

confidence: 99%

What attracts vehicle consumers’ buying

Zhou

Lim

et al. 2019

IMDS

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“…These products are highly salted, and fermentation normally takes several months (3-9 months), and the flesh may liquefy or form a paste during the process (Phewpan et al 2019;Xinran et al 2020). Some of these products include Nuoc-Mam (Nakano et al 2018) of Vietnam and Cambodia, Nam-Pla (Natteewan et al 2011) of Thailand, and Patis (Orejana and Liston, 2010) of the Philippines.…”

Section: Introductionmentioning

confidence: 99%

Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulation

et al. 2021

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Controlling the content of biogenic amines (BAs) is critical to guarantee the safety of fermented aquatic products. The degradation characteristics and application potential of amine-negative starter cultures (Virgibacillus halodenitrificans CGMCC 1.18601: G25, Virgibacillus pantothenticus CGMCC 1.18602: G38) screened from grasshopper sub shrimp paste (Gssp) were studied. The enzymes of the two strains G25 and G38 that degrade BAs were amine oxidases (AOs) located on their respective cell membranes. The conditions that promoted the AO activity of Virgibacillus spp. were NaCl concentrations 5–10%, temperature 37 °C, pH 7.0 and ethanol concentrations 0–2%. Safety assessments (antibiotic susceptibility, biofilm activity and hemolytic activity) indicated that Virgibacillus spp. do not present a risk to human health, and this isolate can be confidently recommended as safe starter cultures for the food industry. Then, the two strains were cultured separately as starters and applied to the Gssp to analyze their influence on the flavor and quality of the product. As far as the bad flavors in Gssp such as sulfur-organic and sulf-chlor were concerned, the response values in the starter groups by G25 and G38 were significantly reduced by 39% and 65%, respectively. For the ability of strains to degrade BAs in Gssp, G25 degraded 11.1% of histamine, 11.3% of tyramine, 15.5% of putrescine and 4.1% of cadaverine; G38 significantly degraded 10.1% of histamine, 21.8% of tyramine, 18.1% of putrescine and 5.0% of cadaverine. These results indicated that the selected species could be used as starter cultures for the control of BA accumulation and degradation in Gssp.

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“…These products are highly salted, and fermentation normally takes several months (3-9 months), and the esh may liquefy or form a paste during the process (Phewpan A 2019;Xinran Lv 2020). Some of these products include Nuoc-Mam (Nakano M 2018) of Vietnam and Cambodia, Nam-Pla (Udomsil Natteewan 2011) of Thailand, and Patis (Orejana F M 2010) of the Philippines. However, Asian fermented aquatic products pose a series of security risks.…”

Section: Introductionmentioning

confidence: 99%

Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulation

Zhao

Sang

Hao

et al. 2021

Preprint

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Controlling the content of biogenic amines (BAs) is critical to guarantee the safety of fermented aquatic products. The degradation characteristics and application potential of amine-negative starter cultures (Virgibacillus halodenitrificans CGMCC 1.18601: G25, Virgibacillus pantothenticus CGMCC 1.18602: G38) screened from grasshopper sub shrimp paste (Gssp) were studied. The enzymes of the two strains G25 and G38 that degrade BAs were amine oxidases (AOs) located on their respective cell membranes. The conditions that promoted the AO activity of Virgibacillus spp. were NaCl concentrations 5–10%, temperature 37°C, pH 7.0 and ethanol concentrations 0–2%. Safety assessments (antibiotic susceptibility, biofilm activity and hemolytic activity) indicated that Virgibacillus spp. do not present a risk to human health, and this isolate can be confidently recommended as safe starter cultures for the food industry. Then, the two strains were cultured separately as starters and applied to the Gssp to analyze their influence on the flavor and quality of the product. As far as the bad flavors in Gssp such as sulfur-organic and sulf-chlor were concerned, the response values in the starter groups by G25 and G38 were significantly reduced by 39% and 65%, respectively. For the ability of strains to degrade BAs in Gssp, G25 degraded 11.1% of histamine, 11.3% of tyramine, 15.5% of putrescine and 4.1% of cadaverine; G38 significantly degraded 10.1% of histamine, 21.8% of tyramine, 18.1% of putrescine and 5.0% of cadaverine. These results indicated that the selected species could be used as starter cultures for the control of BA accumulation and degradation in Gssp.

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Mining online activity data to understand food consumption behavior: A case of Asian fish sauce among Japanese consumers

Cited by 7 publications

References 22 publications

What attracts vehicle consumers’ buying

What attracts vehicle consumers’ buying

Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulation

Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulation

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