Similar Taste Research Articles

Amyloid fibrils-regulated high-moisture extruded soy proteins: Texture, structure, and taste

The textured vegetable proteins (TVP) prepared by high-moisture extrusion (HME) are becoming ideal substitutes for animal proteins due to their similar texture and taste of muscle fibers. However, the fibrous structure and texture characteristics of HME-TVP cannot be effectively regulated. In the current work, the effects of soy protein fibrils (SPF) on the texture, structure, and tastes of high-moisture extruded soy protein isolates (SPI) were investigated to improve the quality of extruded SPI products. Besides, the fluorescence polarization spectroscopy method was established to scientifically evaluate the degree of anisotropy of extrudates at the molecular level based on the intrinsic fluorescence properties of proteins. The results showed that the presence of 10 wt% SPF decreased the hardness of SPI extrudate by 35% while increasing its anisotropic index by 32%, indicating that the self-assembled protein fibrils modulated the texture and promoted the formation of fiber-rich structures of the extrudates with a defined fiber orientation. The involvement of SPF also enhanced the water holding capacity of extrudates with improved cooking stability. Furthermore, the bitterness and astringency values of the SPI extrudates were reduced by 46% and 33%, respectively, in the presence of an SPF level of 20 wt%. These findings would provide technical support for the development of theories and methods for the quality-directed regulation of HME-TVP.

The Evaluation of Sweetness, Starch and Sugar Concentrations of Ipomoea Batatas L. cv. Rancing from Specific Location in the Villages of Cilembu and Cimaung

In order to examine the potency of a non-typical land for cultivation of Cilembu sweet potato (Rancing cultivars of I. batatas) to generate a similar sweet taste with that when planted in its typical land, evaluation of sweetness, sugar and starch concentration of the cultivated sweet potato was carried out at Cimaung and Cilembu villages. Results indicated that concentration of starch in the fresh tuber that harvested at Cilembu and Cimaung were 37% and 35%, and decreased to 19.6% and 31.5%, within 5 weeks after storage, respectively. High Pressure Liquid Chromatography analysis showed that fresh sweet potato consisted of soluble sugar of fructose, glucose and sucrose, while baked sweet potato showed the presence of maltose, fructose, glucose and sucrose. The total soluble sugar in the freshly harvested sweet potato from Cilembu was higher than that of Cimaung, 4.0% compared to 2.6% and reach maximum to 9.4% and 6.0%, at 4 weeks after storage. Principle component analysis indicated that starch and sugar content significantly showed positive correlation with elevation, rainfall, soil nutrient content, C/N ratio and cation exchange capacity levels. The tubers produced from Cilembu had sweet taste, while those from Cimaung had normal taste.

Cook with Different Pots, but Similar Taste? Comparison of Phase Angle Using Bioelectrical Impedance Analysis According to Device Type and Examination Posture.

Bioelectrical impedance analysis (BIA) is gaining popularity as a tool for body composition assessment. Although BIA has been studied and validated in different populations, age groups, and clinical settings, including critically ill patients, there are concerns about BIA reproducibility and reliability for different device types and postures. This study aimed to evaluate the reliability of BIA using different devices, postures, and lead types. Cross-sectional observational data were collected from 74 healthy volunteers (32 women, 42 men). We used two types of devices, three types of postures (standing, sitting, and lying), and two lead types (clamp lead and adhesive lead) to measure the whole-body phase angle (phA) at a single frequency of 50 kHz. The measurements were validated using the intraclass correlation coefficient (ICC) and Bland-Altman plot analysis. All phA measurements recorded using the two types of devices, three different postures, and two types of leads were equivalent (mean ICC = 0.9932, 95% confidence interval (CI) 0.9905-0.0053, p < 0.001). The average mean difference in phA was 0.31 (95% CI 0.16-0.46). The largest phA value was measured using BWA with an adhesive-type lead in the supine position. There were no differences between the standing and sitting positions. We compared the consistency and reliability of phA using two devices, two lead types, and three postures. Seven different phA were interchangeable in healthy volunteers.

Cinephiles Integration System using ML

Abstract: Our project aims to create a movie recommendation and community platform where users can discover and share their favorite movies with others. The platform will utilize a recommendation system to suggest personalized movie recommendations based on the user's preferences and viewing history. Users will also be able to rate and review movies, create watchlists, and follow other users with similar movie tastes. The community aspect of the platform will allow users to engage with others through forums, discussions, and private messaging. This will create a space for movie enthusiasts to connect and share their thoughts on the latest releases, hidden gems, and all-time favorites. To develop the recommendation system, we will use collaborative filtering and content-based filtering techniques. The platform will also utilize machine learning algorithms to analyze user behavior and provide more accurate recommendations over time. Overall, our movie recommendation and community platform will provide a comprehensive and interactive movie-watching experience for users while promoting a sense of community among movie enthusiasts.

Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder.

Salt is widely overconsumed. Among the strategies used in low-salt foods, the addition of flavor enhancers to improve saltiness perception through an umami taste is a viable and promising technique. This study investigated using split-gill mushroom (SGM) powder containing umami taste to increase saltiness in a clear soup for two different heating conditions: steaming under high pressure and microwave heating. According to the E-tongue results, the addition of 0.2-0.8% SGM produced a different taste in the soup compared to the addition of salt, and the addition of 0.2-0.8% SGM yielded a similar taste to the addition of 0.4-0.6% MSG in a plain, clear soup. In flavored soup, SGM at a high concentration had a taste-enhancing impact comparable to 0.4% MSG, whereas SGM at a low concentration had no taste-enhancing effect. The flavored soups containing 0.4 or 0.8% SGM consisted of two umami 5'-nucleotides: adenosine 5'-monophosphate (5'-AMP) and guanosine 5'-monophosphate (5'-GMP); however, inosine 5'-monophosphate (5'-IMP) was not detected. The major umami amino acids were glutamic acid, aspartic acid, and arginine. Microwave heating increased the salinity and total nucleotides and could maintain the umami amino acids, whereas aspartic acid (one of the umami amino acids) was reduced by 8.23% after steaming under high pressure. Thus, after microwave heating and steaming under high pressure, the equivalent umami concentration was reduced by 43.11 and 44.53%, respectively. In conclusion, the addition of SGM and volumetric heating using microwaves could be an alternative method for reducing the amount of salt in soup by increasing the umami taste intensity and salinity.

Developments in Plant Proteins Production for Meat and Fish Analogues

In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seaweed, as well as insect proteins, leaf proteins, mushrooms, and microbial proteins. Furthermore, to improve the technological and functional properties of plant proteins, they can be subjected to traditional and unconventional treatments such as chemical (glycosylation, deamidation, phosphorylation, and acylation), physical (pulsed electric fields, ultrasound, high hydrostatic pressure, dynamic high-pressure treatment, and cold plasma), and biological (fermentation and enzymatic modification). To obtain the high quality and the desired texture of the food product, other ingredients besides proteins, such as water, fat, flavors, binders, dyes, vitamins, minerals, and antioxidants, also have to be used. The final product can be significantly influenced by the matrix composition, variety of ingredients, and water content, with the type of ingredients playing a role in either enhancing or constraining the desired texture of the food. There are several types of technologies used for meat and fish analogues production, including extrusion, shear cell technology, spinning, 3D printing, and others. Overall, the technologies used for meat and fish analogues production are constantly evolving as new innovations are developed and existing methods are improved. These developments have led to the creation of plant-based products that have a similar texture, taste, and nutritional profile to meat and fish, making them more appealing to consumers seeking alternatives to animal-based products.

Neither GLP-1 receptors nor GFRAL neurons are required for aversive or anorectic response to DON (vomitoxin).

Deoxynivalenol (DON), a type B trichothecene mycotoxin contaminating grains, promotes nausea, emesis and anorexia. With DON exposure, circulating levels of intestinally derived satiation hormones, including glucagon-like peptide 1 (GLP-1) are elevated. To directly test whether GLP-1 signaling mediates the effects of DON, we examined the response of GLP-1 or GLP-1R-deficient mice to DON injection. We found comparable anorectic and conditioned taste avoidance learning responses in GLP-1/GLP-1R deficient mice compared to control littermates, suggesting that GLP-1 is not necessary for the effects of DON on food intake and visceral illness. We then used our previously published data from translating ribosome affinity purification with RNA sequencing (TRAP-seq) analysis of area postrema neurons that express the receptor for the circulating cytokine growth differentiation factor (GDF15), growth differentiation factor a-like (GFRAL). Interestingly, this analysis showed that a cell surface receptor for DON, calcium sensing receptor (CaSR), is heavily enriched in GFRAL neurons. Given that GDF15 potently reduces food intake and can cause visceral illness by signaling through GFRAL neurons, we hypothesized that DON may also signal by activating CaSR on GFRAL neurons. Indeed, circulating GDF15 levels are elevated after DON administration but both GFRAL knockout and GFRAL neuron-ablated mice exhibited similar anorectic and conditioned taste avoidance responses compared to WT littermates. Thus, GLP-1 signaling and GFRAL signaling and neurons are not required for DON-induced visceral illness or anorexia.

Impact of a Low-Insulin-Stimulating Bread on Weight Development-A Real Life Randomised Controlled Trial.

The impact on body weight development is usually analysed by comparing different diet types. Our approach was to change only one component, namely bread, common to most diets. In a single-centre triple-blind randomised controlled trial the effects of two different breads on body weight were analyzed without further lifestyle modification. Overweight adult volunteers (n = 80) were randomised 1:1 to exchange previously consumed breads for either a rye bread from milled whole grain (control) or a medium-carbohydrate, low-insulin-stimulating bread (intervention). Pre-tests demonstrated that the two bread types strongly differed in the glucose and insulin response elicited, but had similar energy content, texture and taste. The primary endpoint was the estimated treatment difference (ETD) in change of body weight after 3 months of treatment. Whereas body weight remained unchanged in the control group (-0.1 ± 2.0 kg), significant weight reduction was observed in the intervention group (-1.8 ± 2.9 kg), with an ETD of -1.7 ± 0.2 kg (p = 0.007), that was more pronounced in participants ≥ 55 years (-2.6 ± 3.3 kg), paralleled by significant reductions in body mass index and hip circumference. Moreover, in the intervention group, the percentage of participants with significant weight loss (≥1 kg) was twice as high as in the control group (p < 0.001). No other statistically significant changes in clinical or lifestyle parameters were noted. Simply exchanging a common insulinogenic bread for a low-insulin-stimulating bread demonstrates potential to induce weight loss in overweight persons, especially those at older age.

MEDIA CONSUMPTION VS. INTERPERSONAL COMMUNICATION AGENTS: FORMATION OF NATIONAL IDENTITY

Media and interpersonal agents form a person’s sense of belonging to a country. Previous research has confirmed that this formation is influenced by different factors, which might vary depending on how often a person uses media and how much interacts with others. Media and interpersonal agents form National Identity (NI) in different manners and to varied extent. The present study has proposed the model of the comparative degree of the influences of media and interpersonal agents on National Identity Formation (NIF) in Pakistan. The technique of PLS-SEM was applied to test the appropriateness of the model. The findings of the current study show that young people's national identities are influenced by their consumption of print, electronic, and other media, as well as by demographic factors like class, age, school, examination board, fees, father's education, mother's education, and mother's profession, as well as by interpersonal factors like parents who share similar tastes, conversations with peers, conversations with relatives, and interactions with relatives. Keywords: National Identity Formation; Media Consumption; Interpersonal Agents; Proposed Model of NI.

Brainactivity associated with taste stimulation: A mechanism for neuroplastic change?

Neuroplasticity may be enhanced by increasing brain activation and bloodflow in neural regions relevant to the target behavior. We administered precisely formulated and dosed taste stimuli to determine whether the associated brain activity patterns included areas that underlie swallowing control. Five taste stimuli (unflavored, sour, sweet-sour, lemon, and orange suspensions) were administered in timing-regulated and temperature-controlled 3mL doses via a customized pump/tubing system to 21 healthy adults during functional magnetic resonance imaging (fMRI). Whole-brain analyses of fMRI data assessed main effects of taste stimulation as well as differential effects of taste profile. Differences in brain activity associated with taste stimulation overall as well as specific stimulus type were observed in key taste and swallowing regions including the orbitofrontal cortex, insula, cingulate, and pre- and postcentral gyri. Overall, taste stimulation elicited increased activation in swallowing-related brain regions compared to unflavored trials. Different patterns of blood oxygen level-dependent (BOLD) signal were noted by taste profile. For most areas, sweet-sour and sour trials elicited increases in BOLD compared to unflavored trials within that region, whereas lemon and orange trials yielded reductions in BOLD. This was despite identical concentrations of citric acid and sweetener in the lemon, orange, and sweet-sour solutions. These results suggest that neural activity in swallowing-relevant regions can be amplified with taste stimuli and may be differentially affected by specific properties within very similar taste profiles. These findings provide critical foundational information for interpreting disparities in previous studies of taste effects on brain activity and swallowing function, defining optimal stimuli to increase brain activity in swallowing-relevant regions, and harnessing taste to enhance neuroplasticity and recovery for persons with swallowing disorders.

Pattern of Food Allergen Sensitivity Amongst Adult Allergic Rhinitis Patients: A Four Year Central Indian Study.

Only limited Indian data is available regarding the food allergy pattern among allergic rhinitis patients in Indian population. This study aims to assess the pattern of food allergen sensitivity amongst allergic rhinitis patients in central India. A total of 218 subjects with allergic rhinitis were enrolled in the study (from May 2018 to August 2022). Skin prick test was done in all subjects with proper technique and precautions by using 125 common food allergens and 75 aero allergens. The test readings were noted after 20 minutes by comparing the wheals so formed with the negative control of Saline and positive control of Histamine. Any reaction with a wheal diameter of 3mm or greater was considered as positive. While test results of both food and inhalant allergens were issued to individual patients, this study was restricted to detection and analysis of pattern of food allergens. Our study observed male preponderance with predominantly a third decade affliction. The most common food allergen in the study population was beetle nut (29.3%) followed by chilli powder and spinach (28.8% each). Along with aeroallergens, food allergens are also important provocateurs of allergic rhinitis. Diagnosing the offending food allergens and its avoidance reduces patient morbidity, need for pharmaceutical agents and subsequently drug dependence and its side effects. Offering subjects a replacement diet with food items of similar taste and nutritive character helps in sustainable avoidance therapy.

The Possibility of Replacing Wet-Milling with Dry-Milling in the Production of Waxy Rice Flour for the Application in Waxy Rice Ball.

Due to the large consumption and discharge of water in wet milling, dry-milling is an alternative to produce waxy rice flour. The physical properties and sensory characteristics for preparing waxy rice balls in dry-milled waxy rice flour were compared in this study. The results showed that the damaged starch content increased significantly with the particle size of dry-milled flour, which decreased from 160 to 30 μm. The reduction in particle size increased the pasting viscosity of waxy rice flour, which further improved the stretch ability of dough and increased the viscoelasticity of the rice ball. The increase in damaged starch content directly led to a significant increase in the solubility of dry-milled flour, thereby increasing the freeze cracking rate of the rice ball and reducing its transparency, resulting in a decline in quality. In comparison with wet-milled waxy rice balls, dry-milled waxy rice balls made from rice flour in the range of 40 μm to 60 μm particle size had a similar texture and taste to that of wet-milled ones, moderate freeze cracking rate and better storage stability, as well as a stronger aroma of waxy rice that the consumer favored. GC-MS analysis showed that the content of key aroma compounds, such as grassy and fruity, noted nonanal in dry-milled flour, was 15-30% higher than that in the wet-milled depending on the difference of waxy rice variety. In conclusion, dry-milled waxy rice flour with a particle size in the range of 40 μm to 60 μm could be a candidate to replace wet-milled flour in the preparation of a waxy rice ball.

Sensory Features of Partially Hydrogenated Oil and Their Connection with Melting and Crystalline Characteristics.

Although partially hydrogenated oil (PHO) provides foods with outstanding thick tastes and pronounced "creamy" flavor, the high level of artificial trans-fatty acids (TFA; about 30%) limits its usages around the world in the near future. It is necessary to produce trans-free alternatives with similar tastes to PHO. The relationship between sensory attributes and physicochemical characteristics of PHO and four typical specialty fats were therefore analyzed in the present study. PHO exhibited the highest greasiness score (8.19), accompanying by mild creaminess and aftertaste as well as a weak coolness during swallow, which were resulted from the close-packed arrangements of TFA, its cis-counterparts and other long chain fatty acids. None of artificial trans-fats, mainly anhydrous milk fat, cocoa butter, and coconut oil and its fully hydrogenated counterpart, were similar to PHO in terms of these sensory attributes. The unique fatty acid species of PHO and their arrangements contributed to the relatively smooth solid fat content profile and melting-crystallization curve, as well as forming uniform and dense β' crystal-structures (Db=1.80). The Pearson correlation analyses relevelled that long chain fatty acids, e.g., t-C18:1 and C18:1, and melting final temperatures were generally positive correlated with greasiness, creaminess and aftertaste; whereas these indices were negatively correlated with coolness. The melting enthalpy was highly connected with coolness, which reflected the endothermic effectiveness during the melting process of fats in the mouth. These indices screened by correlation analyses that were strongly correlated with sensory attributes could provide references for producing trans-free alternatives.

대체식품 표시광고 규제에 대한 비교법적 연구

As more and more people do not consume animal ingredients for various reasons such as environmental sustainability, animal welfare, and religious beliefs, “alternative foods” that can supplement nutrients that may be lacking for these people are drawing attention. The term “alternative food” means food manufactured and processed to have a similar taste and texture to existing food by replacing animal-based materials with other ingredients. The alternative food currently on sale only aims to replace existing food, and there are no safety problems because it uses raw materials that have been recognized for safety. These alternative foods have grown through publicity and advertising using meat labeling, such as meat, milk, or cooking names(tteokgalbi, bulgogi, etc.). However, controversy over the labeling of alternative foods has arisen around the world as the traditional livestock industry has claimed the use of meat labeling for alternative foods. In the United States, there are no federal-level alternative food labeling laws, so the state government allows, prohibits, or waits for meat labeling of alternative foods depending on the state's major industries. In states where the state law prohibits meat labeling of alternative foods, lawsuits are continuing between alternative food companies that oppose it. At the EU level, dairy labeling of alternative foods has been banned following the ruling of the EU Court of Justice, and discussions on whether alternative foods are allowed to be labeled with meat continue. The common issue of meat labeling in alternative foods is largely identified in two ways. The first is the question of whether it is reasonable to use meat labeling because alternative foods do not use meat in the traditional sense, so they are not included in the legal scope of meat, dairy products, and meat processed products. The second is whether the use of these markings on foods that do not contain any traditional meat or milk leads to misunderstanding and confusion among consumers. EU and US precedents take conflicting positions on each issue. In order to prevent large-scale disputes such as those that occurred in the United States and the EU, alternative food labeling standards that take into account the average perception of the general public in society should be prepared. In addition, even if standards that take into account the perception of the general public are prepared, measures should be sought to reduce the possibility of misunderstanding and confusion as much as possible.

Diplomasi Program Bipa (Bahasa Indonesia bagi Penutur Asing) melalui Kuliner Tradisional: Sebuah Studi Kasus di Universitas Ezzitouna, Tunisia

Indonesian for Speakers of Other Languages (BIPA) has a diplomacy purpose. A cultural diplomacy is one of the main purposes in BIPA Program. This study was aimed to describe an Indonesian language and cultural diplomatic process in Tunisia, introduction of Indonesian for Speakers of Other Languages to the student by culinary, and introduction of Lumpia, Pukis, and Risoles to promote BIPA class in University of Ezzitouna, Tunisia. The data were collected via study case method. A researcher took a part in the even to collect and analyze the research data. A diplomatic mission to introduce language and culture of Indonesia could be showed by culinary. The culinary such as Lumpia, Pukis, and Risoles were popular in Indonesia. They also had a similar taste with Tunisian culinary. This way became one of the BIPA’s support to promote an Indonesian culture. A student in University of Ezzitouna interested to join BIPA class after trying to taste the culinary. Therefore, culinary had a good implication to support diplomatic mission to open BIPA class in the University of Ezzitouna, Tunisia.

Highly efficient fermentation of 5-keto-d-fructose with Gluconobacter oxydans at different scales

The global market for sweeteners is increasing, and the food industry is constantly looking for new low-caloric sweeteners. The natural sweetener 5-keto-D-fructose is one such candidate. 5-Keto-D-fructose has a similar sweet taste quality as fructose. Developing a highly efficient 5-keto-D-fructose production process is key to being competitive with established sweeteners. Hence, the 5-keto-D-fructose production process was optimised regarding titre, yield, and productivity. For production of 5-keto-D-fructose with G. oxydans 621H ΔhsdR pBBR1-p264-fdhSCL-ST an extended-batch fermentation was conducted. During fructose feeding, a decreasing respiratory activity occurred, despite sufficient carbon supply. Oxygen and second substrate limitation could be excluded as reasons for the decreasing respiration. It was demonstrated that a short period of oxygen limitation has no significant influence on 5-keto-D-fructose production, showing the robustness of this process. Increasing the medium concentration increased initial biomass formation. Applying a fructose feeding solution with a concentration of approx. 1200g/L, a titre of 545g/L 5-keto-D-fructose was reached. The yield was with 0.98g5-keto-d-fructose/gfructose close to the theoretical maximum. A 1200g/L fructose solution has a viscosity of 450mPa∙s at a temperature of 55°C. Hence, the solution itself and the whole peripheral feeding system need to be heated, to apply such a highly concentrated feeding solution. Thermal treatment of highly concentrated fructose solutions led to the formation of 5-hydroxymethylfurfural, which inhibited the 5-keto-D-fructose production. Therefore, fructose solutions were only heated to about 100°C for approx. 10min. An alternative feeding strategy was investigated using solid fructose cubes, reaching the highest productivities above 10 g5-keto-d-fructose/L/h during feeding. Moreover, the scale-up of the 5-keto-D-fructose production to a 150L pressurised fermenter was successfully demonstrated using liquid fructose solutions (745g/L). We optimised the 5-keto-D-fructose production process and successfully increased titre, yield and productivity. By using solid fructose, we presented a second feeding strategy, which can be of great interest for further scale-up experiments. A first scale-up of this process was performed, showing the possibility for an industrial production of 5-keto-D-fructose.

Dissociations between musical semantic memory and verbal memory in a patient with behavioral variant frontotemporal dementia

Objectives Patients with dementia show dissociations between musical semantic memory (i.e., spared musical lexicon) and other memory modalities, except in some severe cases. We aim to study, from a neuropsychological point of view, the dissociation between musical semantic memory compared to language and verbal memory in a patient with severe Behavioral Variant Frontotemporal Dementia (bvFTD). We hypothesize a single dissociation between these domains will be found, with sparing of musical semantic memory. Methods LC, a patient with severe bvFTD, and three matched controls were assessed through language, semantic, and episodic memory, and musical semantic memory tasks. The control group had similar music taste as LC: to participate as controls, tango must be one of their favorite musical genres. Results LC showed impairment in all Verbal Memory tasks, but not in musical tasks. There was a dissociation between musical semantic memory, and language and verbal semantic memory. Conclusions The musical lexicon can be preserved in advanced stages of dementia, which supports the idea that music can be a therapeutic tool in patients with severe dementia.

Optimization of Ultrahigh-Throughput Screening Assay for Protein Engineering of d-Allulose 3-Epimerase

d-Allulose is the corresponding epimer of d-fructose at the C-3 position, which exhibits a similar taste and sweetness to sucrose. As a low-calorie sweetener, d-allulose has broad application prospects in the fields of medicine, food, and so on. Currently, the production method of d-allulose is mainly the enzymatic conversion of d-fructose by d-allulose 3-epimerase (DAEase). However, the limited specific activity and thermal stability of DAEase restrict its industrial application. Herein, an ultrahigh-throughput screening assay based on the transcription factor PsiR was extensively optimized from the aspects of culture medium components, screening plasmid, and expression host, which enhanced the correction between the fluorescent readout and the enzyme activity. Then, the error-prone PCR (epPCR) library of Clostridium cellulolyticum H10 DAEase (CcDAEase) was screened through the above optimized method, and the variant I228V with improved specific activity and thermal stability was obtained. Moreover, after combining two beneficial substitutions, D281G and C289R, which were previously obtained by this optimized assay, the specific activity of the triple-mutation variant I228V/D281G/C289R reached up to 1.42-fold of the wild type (WT), while its half-life (T1/2) at 60 °C was prolonged by 62.97-fold. The results confirmed the feasibility of the optimized screening assay as a powerful tool for the directed evolution of DAEase.

What Do Children Want to Read? A Case Study of How One Primary School Library Supported Reading for Pleasure

In a landscape where children report that they enjoy reading less, parents, educators and policymakers are increasingly concerned about how to engage children in reading for pleasure. School libraries are core spaces for encouraging reading for pleasure. This mixed-methods case study examines the reading choices and preferences of students in one primary school to understand what children read, how their reading tastes change across the primary years, and how the school library supports their reading for pleasure. Findings showed a shift in children’s reading tastes across the years as they mature in their reading and interests. Children engage in repeated reading and the multiple reading of many books, series books, and comics remain popular, and recommendations are a key strategy for children to discover new reads. Two key priorities for school libraries keen to promote reading for pleasure emerge: building a contemporary book collection in school libraries that is interesting to children’s similar and diverse tastes and creating opportunities for children to find new materials to pique their interest in reading.

A Hybrid Approach of Prediction Using Rating and Review Data

A collaborative filtering technique has proven to be the preferable approach for personalized recommendations. Traditionally, collaborative filtering recommends target items to those users who have similar tastes. The performance of collaborative filtering degrades significantly when a considerable number of users do not provide ratings on recommended products. In such a scenario, the dataset utilized in recommendation becomes highly sparse, and ratings become very few or none co-rated. To mitigate the problem, as mentioned earlier, and to improve the performance of collaborative filtering, we propose an approach that adopts users' textual reviews and ratings both in the rating prediction. The dataset used is Amazon fine Food Reviews containing rating and text review with 568454 reviews from October 1999 to October 2012. The proposed model is tested on the collected dataset. The experimental results provide the proper evidence that the proposed model outperforms other traditional algorithms of collaborative filtering techniques.