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This study aims to investigate the association of perceived accountability, perceived responsiveness and perceived transparency, and public trust in local government. Additionally, mediation of the perceived effectiveness of e-governance was also tested between these relationships.

Using a quantitative cross-sectional field survey, primary data was collected at local administration levels from two cities in Indonesia. The final data set of 355 respondents was then analyzed using SmartPls3 and the measurement and structural models were tested.

Positive results were obtained for all the hypothesized links (direct and indirect relationships). The study’s findings revealed useful insights for policymakers and researchers regarding the public’s perception of good governance and their expectations from the government, which further lead toward trust in local governments.

The study concluded that good governance practices develop and enhance the public’s trust in the government, thus provided key policy directions.

This study contributes to the body of knowledge related to good governance elements and their impact on public trust in the local government via the underlying mechanism of perceived e-governance effectiveness in developing countries in general and particularly the Indonesian context. Moreover, it is a unique study in the good governance domain while considering three good governance elements into a single theoretical framework. Previous studies have explored these elements individually with public trust, so this combined framework advances the body of knowledge. This research’s findings also contributed toward validating good governance theory with e-governance effectiveness and public trust integration in a single comprehensive framework. This research also helped answer the questions arising from past literature about declining public trust trends in local governments.

This study aims to investigate the determinants of public trust in e-government services (Te-GS) and participation in social media.

A quantitative cross-sectional field survey was used to collect primary data at the local government level in 11 cities, towns and districts in Tien Giang Province, Vietnam. The final data set of 529 respondents was analysed using SmartPLS4 to evaluate the measurement and structural models.

Perceived responsiveness, transparency and security have strong positive associations with Te-GS, whereas perceived accountability does not. Furthermore, perceived ease of use and perceived usefulness are positively associated with social media participation.

Although previous studies have examined citizen behaviour in the use of e-government services, the social media context has rarely been considered due to its novelty. This study adds to the knowledge of the antecedents of participation in e-government services in developing countries such as Vietnam. Furthermore, it provides a comprehensive framework for understanding participation intention that considers four elements of good governance theory and two elements of the technology acceptance model (TAM), thereby extending previous research on the effects of these variables on the adoption of e-government services.

The purpose of this paper is to assess what effect the consumer familiarity has on liking of Italian traditional salamis. The authors ascertained the category of consumers that has more influence on the quality judgment of the salami and investigated on the differences in the sensory attributes perception between consumers with different familiarity.

Eight samples of both Napoli and Mugnano del Cardinale salami were investigated. The study consisted of three parts: first, technical questionnaire submitted to the producers; second, descriptive analysis performed by 12 trained judges, and third, hedonic tests with different consumer categories: low familiar and high familiar consumers, trained assessors, and salami producers.

Manufacturing processes were quite heterogeneous, those differences affected the sensory profiles of both salamis. Hedonic results indicate that consumer familiarity had a significant effect on overall liking of Napoli salami. In particular, both low familiar consumers and producers give the same judgment to all the products. High familiar consumers and especially trained assessors were more selective than the other ones. Differences in the sensory attributes perception between the consumer’ categories were found.

Europe has a great number of traditional foods as a result its long history, diversity of cultures, and different climates. These foods represent a very important part of the local economy. Thus, the research effort is contributing to better understanding of the manufacturing process of two Italian traditional salamis and to better addressing consumer needs in relation to traditional foods.

The experimental procedure used in this study for consumer tests is very original and proved to be useful to obtain interesting results. The proposed research is contributing to enhance the competitiveness of those traditional foods.

The purpose of this paper is to estimate physico‐chemical, biochemical and microbiological changes during the three‐month ripening of the Polish traditional raw smoked fermented meat product Kumpia wieprzowa, produced from pork shoulder without fore‐shank.

After one, two and three months, the pH, a_w, chemical composition, the content of nitrogen – total and soluble – as well as the profile of aromatic compounds and microflora, were evaluated.

During ripening, the water content decreased from 62.7 percent to 47.5 percent, while the protein and fat amount increased from 20.8 percent to 25.0 percent and from 9.7 percent to 16.3 percent, respectively; the a_w decreased from 0.95 to 0.88 and pH from 5.80 to 5.35. The proteolytic changes, measured by free amine groups and Nsoluble content, as well as the quantity of free fatty acids and percentage of most of the volatile compounds increased, particularly during the first two months of ripening. The total number of aerobic microorganisms, and Lactobacillaceae decreased during ripening from 7.9 to 6.2 and 5.6 to 4.7 log cfu/g, respectively. The count of coagulase‐negative cocci changed from 5.3 to 5.2 log cfu/g.

Kumpia wieprzowa is a unique pork product, entered on the List of Polish Traditional Products in 2005. Up to the present, the properties of Kumpia wieprzowa were not recognized and published in the scientific literature, in spite of its very interesting raw material (shoulder spontaneously fermented as a whole large primal cut).

The purpose of this study is to demonstrate the strategy and innovation of the Faculty of Adab and Humanities in developing the quality of education in digital era by using anthropology of education approach.

In accordance with the research purpose to demonstrate the strategy and innovation of the Faculty of Adab and Humanities in developing the quality of education in the digital era using an educational anthropology approach, the method used is descriptive qualitative, which refers to data in the form of interviews obtained from the field.

The results of this research indicate that there are strategies and innovations to develop the quality of higher education at the Faculty of Adab and Humanities in the digital era. These include adjusting the curriculum with the context of the era, implementing the learning process based on research and reinforcing on aspects of digital literacy among students through the innovation of the library based on digital.

This study can be considered in the process of evaluating policies related to quality reinforcing strategies and innovations at the Faculty of Adab and Humanities in facing the challenges of the times. The study is only limited to tracing and analyzing strategies and innovations to reinforce education in the Faculty of Adab and Humanities and their impact on human resource development. For further research, it can be done in more detail and depth and on a larger scale.

The purpose of this study is to develop a chicken product that could supply calcium, vitamin E and vitamin C together with high sensory acceptability. The present study was envisaged to develop low-fat chicken patties fortified with calcium, vitamin E and vitamin C without any adverse effects on sensory attributes.

Three different levels of calcium lactate as a source of calcium viz. 1.5, 1.75 and 2.0 per cent, α-tocopherol acetate for vitamin E at 0.019, 0.023 and 0.029 per cent and ascorbic acid for vitamin C at 0.09, 0.12 and 0.15 per cent in low-fat chicken meat patties were tried and the optimum level was standardized based on physico-chemical, proximate and sensory parameters.

The calcium lactate at 1.75 per cent, α-tocopherol acetate at 0.029 per cent and ascorbic acid at 0.15 per cent were found to be optimum on the basis of proximate, physico-chemical and sensory parameters. The textural attributes of the standardized product was comparable to that of the control. The a*, b* and Chroma values for the low-fat chicken patties fortified with calcium, α-tocopherol and ascorbic acid were significantly higher (p < 0.01) than that of the control. The calcium and ascorbic acid concentration of the standardized product was significantly higher (p < 0.01) than that of the control.

The levels in the fortified product were found to be suitable to achieve a 20 per cent RDA of calcium and almost a complete RDA for vitamin C. The research findings demonstrated the development of a single-designer chicken product rich in calcium, vitamin C and vitamin E.