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Explore what popular food influencers among Flemish emerging adults portray in their Instagram recipe posts in terms of (1) references to food literacy, (2) nutritional value, (3) rational and emotional appeals and (4) the relation between the nutritional value and rational/emotional appeals.

A content and nutritional analysis of Instagram recipe posts from seven food influencers (N = 166).

Findings reveal that food influencers rarely embed references to food literacy in their recipe posts, especially regarding meal planning, food selection, meal consumption and evaluating food-related information. Only in 28.9% of the posts information was given on how to prepare a recipe. Second, 220 recipes were included in the 166 recipe posts, of which the majority (65%) were main course meals that met at least six of the 11 nutrient criteria for a healthy main meal (67.2%). Finally, food influencers promote their recipe posts as positive narratives, focusing on the tastiness (66%) and convenience (40.9%) of meals.

This is the first study to evaluate what food influencers post nutritionally in their Instagram recipes, as well as how they promote these recipes. Health promotors should note the influential role of food influencers and seek ways to collaborate to provide information on how food literacy cues can be embedded in influencers' communications and provide insights into how influencers' recipes can be optimised.

This study explored how Brazilian young adults who cook interact with cooking-related content on social media and how such content fits their cooking routine.

Semi-structured interviews (n = 31) were transcribed, inductively and reflexively thematic analysed.

Interactions happened both in recreational and intentional ways, which coexisted and alternated depending on participants' motives and schedules. Recreational interactions such as browsing and saving happened more for self-entertainment and to some participants, to help meal planning and food shopping. Intentional interactions such as searching and sharing happened to fulfil specific needs which arised on cooking occasions, leading to agency development. Young adults who self-identified as being less experienced in cooking reported checking and comparing many recipes, as well as relying on video features to improve skills and develop self-efficacy. Despite showing agency in cooking-related matters, participants perceived lack of time to cook as an important barrier to cooking more. Intentional interactions with cooking content were linked to more established cooking routines, indicating the importance of social media to young adults' development of self-efficacy and improvement of skills.

The use of social media to search for cooking-related content is recommended by Brazilian dietary guidelines to develop cooking and food skills, but research on if and how the interaction occurs, and the resulting knowledge is put into practice, is scarce. This study addressed this gap and proposed practical implications to inform the development of interventions employing social media to improve young adults' cooking skills and health.

In 2020, an outbreak of Salmonella Stanley linked to imported dried wood ear mushrooms affected 55 individuals in the United States of America. These mushrooms, commonly used in Asian cuisine, require processing, like rehydration and cutting, before serving. The US Centres for Disease Control and Prevention advise food preparers to use boiling water for rehydration to inactivate vegetative bacterial pathogens. Little is known about how food handlers prepare this ethnic ingredient and which handling procedures could enable Salmonella proliferation.

This study used content analysis to investigate handling practices for dried wood ear mushrooms as demonstrated in YouTube recipe videos and to identify food safety implications during handling of the product. A total of 125 Chinese- and English-language YouTube videos were analysed.

Major steps in handling procedures were identified, including rehydration, cutting/tearing and blanching. Around 62% of the videos failed to specify the water temperature for rehydration. Only three videos specified a water temperature of 100 °C for rehydrating the mushrooms, and 36% of the videos did not specify the soaking duration. Only one video showed handwashing, cleaning and sanitising of surfaces when handling the dried wood ear mushrooms.

This study found that most YouTube videos provided vague and inconsistent descriptions of the rehydration procedure, including water temperature and soaking duration. Food preparers were advised to use boiling water for rehydration to inactivate vegetative bacterial pathogens. However, boiling water alone is insufficient to inactivate all bacterial spores. Extended periods of soaking and storage could be of concern for spore germination and bacterial growth. More validation studies need to be conducted to provide guidance on how to safely handle the mushrooms.

This study will make a distinctive contribution to the field of food safety by being the first to investigate the handling procedure of a unique ethnic food ingredient, dried wood ear mushrooms, which has been linked to a previous outbreak and multiple recalls in the United States of America. The valuable data collected from this study can help target food handling education as well as influence future microbial validation study design and risk assessment.

This chapter offers an overview of the applications of artificial intelligence (AI) in the textile industry and in particular, the textile colouration and finishing industry. The advent of new technologies such as AI and the Internet of Things (IoT) has changed many businesses and one area AI is seeing growth in is the textile industry. It is estimated that the AI software market shall reach a new high of over US$60 billion by 2022, and the largest increase is projected to be in the area of machine learning (ML). This is the area of AI where machines process and analyse vast amount of data they collect to perform tasks and processes. In the textile manufacturing industry, AI is applied to various areas such as colour matching, colour recipe formulation, pattern recognition, garment manufacture, process optimisation, quality control and supply chain management for enhanced productivity, product quality and competitiveness, reduced environmental impact and overall improved customer experience. The importance and success of AI is set to grow as ML algorithms become more sophisticated and smarter, and computing power increases.

This paper aims to investigate, upon taking into consideration both symmetric and asymmetric effects, how the economic and psychological impact of the coronavirus disease 2019 (COVID-19) pandemic, solidarity and future anxiety affect travel intention and the willingness to support a destination (WSD). Furthermore, the study sheds light on whether these relationships vary between domestic and international destinations.

The data are collected from 379 potential tourists. To detect and analyze the symmetrical and asymmetric effects, the covariance-based structural equation modeling (CB-SEM) and the fuzzy-set qualitative comparative analysis (fsQCA) are employed, respectively.

It is observed that, whereas only the effects of solidarity on travel intention and WSD differ in the CB-SEM, the fsQCA results include different recipes for the two groups.

There has not been much research done yet on the influence of future anxiety on tourists' decisions. Furthermore, it has not been thoroughly investigated whether solidarity has a different function for destinations within and outside of the country. In this respect, the study of both symmetric and asymmetric effects represents an important contribution to the literature.

Is there a secret recipe for economic growth?

No, there is no recipe, but we can extrapolate some pieces of advice from Adam Smith.

An economy can leave behind its “dull” stagnant state and grow when its markets expand, when the productivity of its workers increases thanks to high compensations, which are seen as incentives to work harder and when lobbying and cronyism are kept at bay. Luck plays a role too, but these three ingredients are necessary, even if not sufficient, for an economy to grow and thus be “cheerful.”

These three aspects – expansion of market, liberal compensation of workers and lobbying – especially combined, have often been underestimated in Smith’s understanding of the possible sources of economic growth.

Drawing on the dynamic capability view (DCV), this research determines the suitable configurations of resilience strategies for sustainable tourism supply chain performance amidst “extreme” disruptive events affecting the entire supply chain.

This research applies a multi-study and multi-method approach. Study 1 utilizes in-depth interviews to identify a list of tourism supply chain sustainability risks and resilience strategies. Study 2, using quality function deployment (QFD) technique, determines the most important resilience strategies corresponding to highly significant risks. Study 3, on the other hand, adopts a fuzzy set qualitative comparative analysis (fsQCA) to determine the best recipe of resilience strategies and risks to make the tourism supply chain performance sustainable.

The findings reveal that sustainable tourism performance during an extreme disruptive event (e.g. COVID-19 health crisis) depends on the combined effect of tourism resilience strategies and risks instead of their individual effect.

The research findings offer significant managerial implications. Managers may experiment with multiple causal conditions of risks and resilience strategies to engender the expected outcome.

This research extends current knowledge on tourism supply chain and offers insights for managers to mitigate the risks and ensures sustainable performance in the context of extreme disruptive events.

Titanium dioxide (TiO₂) has high opacity, high brightness and whiteness, owing to its high refractive index value. It is mainly used in the coating industry and continuous efforts have been made to replace some of the TiO₂ in paint with new pigments. This study aims to replace part of TiO₂ pigment with various percentages of BaSO₄, CaCO₃ and kaolin in styrene butyl acrylate-based paint formulations, without changing the properties of paints using only titanium dioxide.

To determine the optimum use rate of new pigment mixing, opacity, gloss, scrub resistance and weather resistance properties have been investigated in the water-based paint formulation. The morphological properties of these samples were examined by scanning electron microscopy analysis.

In the total color change (ΔE) measurements, it was observed that the sample coded 85Ti/15Ba produced extremely similar results to the situation when TiO₂ was used alone. It was seen that the best results were obtained when 85Ti/15Ba was used instead of TiO₂.

Comparison research on the impact of replacing TiO₂ with BaSO₄, CaCO₃ and kaolin on the performance characteristics of water-based styrene butyl acrylate-based paint formulations has not been done in the literature, according to the literature search.

Indigenous knowledge is an essential element for unveiling the evolutionary journey of socio-culture phenomena. One of the key challenges in foresight exercises is to incorporate social-culture issues such as culture, lifestyle and behavior (referred as indigenous knowledge) into the study. However, the statistical trends of those factors tend to be either not available or limited unlike the population or economic related factors. The purpose of this study is to present the use of valuable data from indigenous knowledge to enhance the foresight exercise through the better understanding of social dynamics and changes.

The fragmented form of indigenous knowledge is analyzed and converted into a structured data format and then interpreted to unveil the evolutionary journey of socio-cultural phenomena. This study applies a scenario development method to visualize the results of foresight by comparing before and after the integration of indigenous knowledge. Finally, an assessment was conducted to reflect the value enhancement resulting from the integration of indigenous knowledge into the foresight process.

With the proposed approach, the foresight study on the future development of Thai food was demonstrated. The findings of this study show that the use of indigenous knowledge on eating behavior, cooking style and food flavor helps improve the alternative scenarios for the future development of Thai foods.

Indigenous knowledge can be applied to develop plausible scenarios and future images in foresight exercises. However, by nature, indigenous knowledge is not well-structured and, therefore, needs to be analyzed and turned into structured data so that it can be interpreted before integrating into the foresight process.

This study is one of few studies addressing the opportunities for integrating indigenous knowledge into foresight process. Indigenous knowledge can unveil the evolution of socio-cultural changes to improve the results of foresight study, especially the cases where statistical data and trends may not be sufficient to foresee future development.

Fabrics, which are one of the raw materials of the clothing industry, constitute approximately 40–45% of the total cost of an apparel product. Due to the labor-intensive nature of this industry and failure to apply scientific methods along with the manufacturing processes, the wastes in the raw materials, including fabrics, become higher. Besides, quality deficiencies are encountered due to the same reasons. This study aims to determine the optimum total fabric layer height based on the fabric type during the cutting process with a straight knife cutting machine, which provided a decrease in the cutting errors.

Frequently used fabric types in an enterprise operating in organic cotton knitwear were listed. During the cutting tests, the straight knife cutting machine was used as the cutting device. The weight and thickness values of the fabrics were obtained to provide a comparison basis. Two different algorithms were created to evaluate the defective pieces according to fabric type, cutting height and error placement. Cutting resistances of these fabrics were also determined to evaluate the defect reasons. In the end, optimum total fabric layer count and total cutting height suggestions were proposed for each fabric type for a minimum cutting error.

At the end of this study, the error-free layers were identified per fabric type. At the same time, the optimum cutting height was suggested for each fabric basis. For 40/1 single jersey fabrics, the cutting height should be between 2.10 cm and 10.40 cm; for 30/1 single jersey fabrics, between 1.65 cm and 5.70 cm; for 20/1 single jersey fabrics, between 1.83 cm and 6.70 cm; for two-thread fleece fabrics, between 2.13 cm and 4.70 cm; and for three-thread fleece fabrics, between 0 cm and 4.90 cm.

Within the scope of the study, since the products made of knitted fabric were produced more frequently and in large quantities, the study was carried out with 15 different types of knitted fabrics at 10 different layers. The same methods should be applied for woven, denim and nonwoven fabric types, which would shed light on the following studies.

Due to scarce research carried out on the cutting procedure of the clothing industry in regards to sustainability, this study aims to contribute to this area. The main difference between this study and the studies that mostly make mathematical predictions about the cutting procedure is that it is practice-oriented.