Alcohol consumption and maxillofacial fractures in times of Covid-19: a cross-sectional study in a cuban university hospital / Consumo de alcohol y fracturas maxilofaciales en tiempos de Covid-19: un estudio transversal en un hospital universitario cubano

Introduction: The consumption of alcoholic beverages reduces the body's ability to deal with dangerous situations and exposes people to trauma. Objective: To determine the association between the consumption of alcoholic beverages and the characteristics of maxillofacial fractures treated at a Cuban university hospital in the context of COVID-19. Material and Methods: An observational, analytical, and cross-sectional study was carried out in the Maxillofacial Surgery unit at the "Carlos Manuel de Céspedes" General University Hospital during the year 2020. Prevalence ratios, 95% confidence intervals and p-values were obtained using generalized linear models. Results: In 58.23% of the cases, fractures were related to the consumption of alcoholic beverages. The fundamental etiology was interpersonal violence (47.75%), regardless of the consumption of alcoholic beverages. There was a prevalence of patients with nasal fractures (n=98; 55.06%), among which, 35.71% had consumed alcoholic beverages at the time of the trauma. Being male (p=0.005), the lack of university studies (p=0.007), the need for surgical treatment (p<0.001), the fractures of the zygomaticomaxillary complex (p=0.023), and the traumas that occurred during the weekends (p<0.001) or during the month of June (p=0.029) were factors associated with a higher frequency of fractures related to the consumption of alcoholic beverages. There was a lower frequency of fractures associated with alcohol consumption during the months of January (p=0.006) and March (p=0.001). Conclusion: Six out of ten cases were under the influence of alcoholic beverages. There was a greater number of young and male patients, mainly due to interpersonal violence.

Introducción: La ingestión de bebidas alcohólicas disminuye la capacidad del organismo para enfrentar situaciones de peligro y lo predispone a sufrir traumatismos diversos. Objetivo: Determinar la asociación entre el consumo de bebidas alcohólicas y las características de las fracturas maxilofaciales atendidas en un hospital universitario cubano en el contexto de la COVID-19. Material y Métodos: Estudio observacional, analítico y transversal realizado en el servicio de Cirugía Maxilofacial del Hospital General Universitario "Carlos Manuel de Céspedes" durante el 2020. Se obtuvieron razones de prevalencia, intervalos de confianza a 95% y valores p mediante modelos lineales generalizados. Resultados: En el 58.23% de los casos las fracturas se relacionaron con la ingestión de bebidas alcohólicas. La etiología fundamental fue la violencia interpersonal (47.75%), independientemente del consumo o no de bebidas alcohólicas. Predominaron los pacientes con fracturas nasales (n=98; 55.06%), en los que el 35.71% había consumido bebidas alcohólicas en el momento del trauma. El sexo masculino (p=0.005), la carencia de estudios universitarios (p=0.007), la necesidad de tratamiento quirúrgico (p<0.001), las fracturas del complejo cigomático-maxilar (p=0.023), los traumas sucedidos durante los fines de semanas (p<0.001) o durante el mes de junio (p=0.029) fueron factores asociados a una mayor frecuencia de fracturas relacionadas con el consumo de bebidas alcohólicas. Hubo menor frecuencia de fracturas asociadas a este consumo durante los meses de enero (p=0.006) y marzo (p= 0.001). Conclusión: Seis de cada diez casos estuvieron bajo los efectos de la ingestión de bebidas alcohólicas. Existió una mayor afectación de pacientes jóvenes, masculinos, a causa principalmente de la violencia interpersonal.

Limbic platform capitalism: understanding the contemporary marketing of health-demoting products on social media

The purposive design, production and marketing of legal but health-demoting products that stimulate habitual consumption and pleasure for maximum profit has been called 'limbic capitalism'. In this article, drawing on alcohol and tobacco as key examples, we extend this framework into the digital realm. We argue that 'limbic platform capitalism' is a serious threat to the health and wellbeing of individuals, communities and populations. Accessed routinely through everyday digital devices, social media platforms aggressively intensify limbic capitalism because they also work through embodied limbic processes. These platforms are designed to generate, analyse and apply vast amounts of personalised data in an effort to tune flows of online content to capture users' time and attention, and influence their affects, moods, emotions and desires in order to increase profits. Social media are central to young people's socialising, identities, leisure practices and engagement in civic life. Young people actively appropriate social media for their own ends but are simultaneously recruited as consumers who are specifically targeted by producers of limbic products and services. Social media platforms have seen large increases in users and traffic through the COVID-19 pandemic and limbic capitalism has worked to intensify marketing that is context, time and place specific, driving online purchases and deliveries of limbic products. This has public health implications that require immediate attention as existing regulatory frameworks are woefully inadequate in this era of data-driven, algorithmic marketing.

Hierarchical Bayesian hedonic regression analysis of Japanese rice wine: is the price right?

PurposeThis paper aims to formulate a hedonic pricing model for Japanese rice wine, sake, via hierarchical Bayesian modeling estimated using an efficient Markov chain Monte Carlo (MCMC) method. Using the estimated model, the authors examine how producing regions, rice breeds and taste characteristics affect sake prices.Design/methodology/approachThe datasets in the estimation consist of cross-sectional observations of 403 sake brands, which include sake prices, taste indicators, premium categories, rice breeds and regional dummy variables. Data were retrieved from Rakuten, Japan's largest online shopping site. The authors used the Bayesian estimation of the hedonic pricing model and used an ancillarity–sufficiency interweaving strategy to improve the sampling efficiency of MCMC.FindingsThe estimation results indicate that Japanese consumers value sweeter sake more, and the price of sake reflects the cost of rice preprocessing only for the most-expensive category of sake. No distinctive differences were identified among rice breeds or producing regions in the hedonic pricing model.Originality/valueTo the best of the authors' knowledge, this study is the first to estimate a hedonic pricing model of sake, despite the rich literature on alcoholic beverages. The findings may contribute new insights into consumer preference and proper pricing for sake breweries and distributors venturing into the e-commerce market.

Primordial prevention: Reducing consumption of sugar-sweetened beverages in racial/ethnic populations

Beyond pharmacotherapy in adulthood, primordial prevention in United States (U.S.) children and adolescents is needed to avoid the upcoming tsunami of cardiometabolic and cardiovascular disease (CVD). Healthcare disparities were unmasked by the disparate morbidity and mortality of COVID-19 in racial/ethnic populations, especially in persons with obesity, diabetes, and CVD. One potential successful strategic improvement of childhood cardiovascular health is to reduce sugar consumption in early life as CVD is the number one cause of death in patients with Type 2 diabetes (T2D). Furthermore, cardiologists treat more patients with T2D than endocrinologists. This commentary challenges cardiovascular specialists and other clinicians to address the increasing burden of cardiometabolic and CVD in adults, especially in racial/ethnic populations, by supporting primordial prevention in childhood. © 2023 The Authors

Research and Development of a New Sustainable Functional Food under the Scope of Nutrivigilance

Background: The New Global Economy is represented by a series of major features, such as the use of green energy, the reduction of the carbon footprint in all industrial and civil fields, as well as finding alternative food resources. Our main objective was the research of a sustainable food product with a special nutritional purpose in the vision of nutrivigilance, developed in Romania, as an adjuvant in the repair of gastric mucosa. Methods: The materials used in the research and development of the new food are the following: inulin, lactoferrin, sericin, and sodium bicarbonate. The new adjuvant food product in the repair of the gastric mucosa was added to certain foods in order to prevent the patients from being satiated by a single food from a sensory point of view. The resulting food products were organoleptically and physico-chemically analyzed. Results: The new food is sustainable and has versatile uses. It can be hydrated with water, non-carbonated drinks, mixed with cottage cheese, or with fruit puree and oatmeal. It is stable under normal storage conditions and microbiologically safe. Conclusions: Through its versatile use, the new food product for special nutritional conditions represents a worldwide novelty. Through the development of forestry for the cultivation of white or black mulberry (Morus alba and Morus nigra), the raising of silkworms (Bombyx mori), the processing of fibroin to obtain natural silk and the processing of sericin resulting as a residue in the textile industry, the new food product developed actively contribute to the global economy II.

Enhancing the fuel properties of beverage wastes as non-edible feedstock for biofuel production

A few industries, such as the beverage industry, have experienced some growth in sales during the COVID-19 pandemic. Globally, beverage companies alone generate over 200 million tonnes of biomass annually, which largely ends up as animal feed or in landfills. With the UK government's commitment to reduce its carbon footprint by at least 68% in 2030, many companies, especially small and medium enterprises (SMEs), are exploring options to reduce carbon emissions and develop roadmaps to become carbon neutral. It has thus become imperative for beverage companies to find value in or repurpose their waste. This paper unlocks the potential for improving the fuel properties of beverage waste through a blending process and explores the determination of optimal fractions for the blends via characterization. With an initial moisture content of 82 and 58 wt.% brewery spent grain (BSG) and spent coffee grounds (SCG), respectively, the pre-treatment process reduced moisture content by approximately 10-15 wt.%. The study concludes that biomass blending improved the fuel properties of the biomass, providing a competitive comparison with coal for energy applications.

Study on the possibility of raw seawater into beverage - using ethanol as a renewable resource

In COVID-19 pandemic in the world, alcohol (ethanol) can be listed as a sterilizing disinfectant. It absolutely played a Messianic function on the sterilization effect. And it is said that it has one more function called "salinity reduction" but that function is not widely known. The two functions (Sterilization & Salinity Reduction) mentioned above are extremely important regarding the theme of "raw seawater into beverage" in this study. It is thought that if the two functions are achieved other water quality items such as NO-2 and other items can be cleared with comparative ease. To put briefly the feature of modern waterworks in a word, it can be said that "source of water is river water and its sterilization is chlorine". In this study, we set up it with a completely new sanitization method (great reset), that is, "source of water is mixtures (seawater and rainwater) and its sterilization is ethanol". And it can be also expected that the capture and storage of ethanol as a renewable resource is basically possible by utilizing sunlight as a natural power. Therefore, we think that this resolves itself into a question of the choice (sense of value/culture) of the users. It means that how users finally balance out with three factors, i.e., cost, risk (safety) and benefit. Based on the viewpoint mentioned above, we examined the possibility of raw seawater into beverage using ethanol as a renewable resource to create humankind's wisdom to the settlement (breakthrough) of the water scarcity in the world including Asia and Africa. As a result, we have obtained the new findings that suggest the possibility of raw seawater into beverage using ethanol as a renewable resource.

Effects of Food and Liquid Properties on Swallowing Physiology and Function in Adults.

Foods and liquids have properties that are often modified as part of clinical dysphagia management to promote safe and efficient swallowing. However, recent studies have questioned whether this practice is supported by the evidence. To address this, a scoping review was conducted to answer the question: "Can properties of food and liquids modify swallowing physiology and function in adults?" Online search in six databases yielded a set of 4235 non-duplicate articles. Using COVIDENCE software, two independent reviewers screened the articles by title and abstract, and 229 full-text articles were selected for full-text review. One-hundred eleven studies met the inclusion criteria for qualitative synthesis and assessment of risk of bias. Three randomized controlled trials and 108 non-randomized studies were analyzed. Large amounts of variability in instrumental assessment, properties of food and liquids, and swallowing measures were found across studies. Sour, sweet, and salty taste, odor, carbonation, capsaicin, viscosity, hardness, adhesiveness, and cohesiveness were reported to modify the oral and pharyngeal phase of swallowing in both healthy participants and patients with dysphagia. Main swallow measures modified by properties of food and liquids were penetration/aspiration, oral transit time, lingual pressures, submental muscle contraction, oral and pharyngeal residue, hyoid and laryngeal movement, pharyngeal and upper esophageal sphincter pressures, and total swallow duration. The evidence pooled in this review supports the clinical practice of food texture and liquid consistency modification in the management of dysphagia with the caveat that all clinical endeavors must be undertaken with a clear rationale and patient-specific evidence that modifying food or liquid benefits swallow safety and efficiency while maintaining quality of life.

The association of maternal sugary beverage consumption during pregnancy and the early years with childhood sugary beverage consumption.

OBJECTIVES: A woman's food choices during pregnancy may be associated with her offspring's food choices. Several studies support an association between childhood sugary beverage (SB) consumption and poor cardiometabolic health. This study aimed to assess the association of maternal SB consumption during pregnancy and later, with her offspring's SB consumption in early infancy and childhood. METHODS: A total of 1945 women and 1595 children participating in 3 Canadian studies reported SB consumption during pregnancy, at 2 years of age, and/or at school age (5 to 8 years old). Mother and offspring SB intakes were self-reported by mothers. Multivariable linear regression analyses were conducted within each cohort and cohort data were combined using fixed effect meta-analyses. RESULTS: Maternal SB consumption during pregnancy was associated with higher offspring SB consumption at 2 years of age (standardized ß = 0.19 predicted change in the number of standard deviations of offspring SB intake for an increase of 1 standard deviation in maternal serving [95% CI: 0.16 to 0.22]). Concurrent maternal SB consumption was associated with higher offspring SB intake when children were aged 5 to 8 years (standardized ß= 0.25 [95% CI: 0.10 to 0.40]). CONCLUSION: Maternal SB consumption during pregnancy is associated with a marginally higher SB intake among their offspring at age 2, and concurrent maternal consumption is associated with a higher SB intake among school-aged offspring (5 to 8 years old). Future interventions tailored for pregnancy and early childrearing years to reduce SB intakes of mothers may reduce young children's SB intake.

RéSUMé: OBJECTIFS: Il peut y avoir un lien entre les choix alimentaires d'une femme pendant la grossesse et ceux de son enfant. Plusieurs études font état d'une association entre la consommation de boissons sucrées (BS) durant l'enfance et la mauvaise santé cardiométabolique. Notre étude visait à évaluer l'association entre la consommation de BS des mères pendant et après la grossesse et la consommation de BS de leurs enfants durant la petite enfance et l'enfance. MéTHODE: En tout, 1 945 femmes et 1 595 enfants participant à 3 études canadiennes ont fait état de leur consommation de BS pendant la grossesse, à l'âge de 2 ans et/ou à l'âge scolaire (5 à 8 ans). La consommation de BS des mères et des enfants a été déclarée par les mères. Des analyses de régression linéaire multivariée ont été menées dans chaque cohorte, et les données des cohortes ont été combinées à l'aide de méta-analyses à effets fixes. RéSULTATS: La consommation maternelle de BS pendant la grossesse était associée à une consommation de BS plus élevée chez les enfants à l'âge de 2 ans (le coefficient ß standardisé = 0,19 prédisait le changement du nombre d'écart-types de consommation de BS chez les enfants pour chaque hausse de 1 écart-type de la portion maternelle [IC de 95 % : 0,16 à 0,22]). La consommation maternelle concomitante de BS était associée à une consommation de BS plus élevée chez les enfants lorsqu'ils étaient âgés de 5 à 8 ans (coefficient ß standardisé = 0,25 [IC de 95 % : 0,10 à 0,40]). CONCLUSION: La consommation maternelle de BS pendant la grossesse est associée à une consommation de BS marginalement plus élevée chez l'enfant à l'âge de 2 ans, et la consommation maternelle concomitante est associée à une consommation de BS plus élevée chez l'enfant d'âge scolaire (5 à 8 ans). De futures interventions visant à réduire la consommation de BS des mères pendant la grossesse et durant les premières années où elles élèvent leurs enfants pourraient réduire la consommation de BS des jeunes enfants.

Difference in Sugar-Sweetened Beverage Consumption before and during the COVID-19 Pandemic among Korean Adolescents.

BACKGROUND: Previous studies have identified various factors associated with sugar-sweetened beverage (SSB) consumption among children and adolescents. Recent studies attempted to analyze changes in SSB consumption of adolescents during the COVID-19 pandemic and showed conflicting results. OBJECTIVES: This study aimed to estimate the difference in SSB consumption before (2018-2019) and during (2020-2021) the COVID-19 pandemic among Korean adolescents. METHODS: The study population consisted of students (n = 227,139) aged 12-18 y from the Korean Youth Risk Behavior Web-based Survey (KYRBWS). Data collection was done between 2018 and 2021. The primary outcome was the difference in the SSB consumption status (none/<7 times/wk, ≥7 times/wk) before and during the COVID-19 pandemic. Multinomial logistic regression was used to examine the association. Additional analysises were also conducted by gender, school grades, household income, grade point average, region, household members, fast-food intake, and fruit intake. RESULTS: The COVID-19 pandemic was associated with a decrease in adolescents' SSB intake. [(<7 times/wk) 2019: 59.4, 2020: 58.8, (≥7 times/wk) 2019: 35.3, 2020: 33.4]. CONCLUSIONS: The study found a difference in SSB consumption among Korean adolescents between before and during the COVID-19 pandemic. These findings are noteworthy considering the importance of continuous care in managing SSB intake.

Therapeutic and Dietary Support for Gastrointestinal Tract Using Kefir as a Nutraceutical Beverage: Dairy-Milk-Based or Plant-Sourced Kefir Probiotic Products for Vegan and Lactose-Intolerant Populations

Kefir is a fermented milk beverage different in consistency and taste from other popular milk-product yogurt. Unlike yogurt prepared using lactic acid bacteria in fermentation, milk is fermented for kefir production using preculture in the form of kefir grains. Therefore, the metabolic activities of a mixed culture, including strains of bacteria and yeast, contribute to the probiotic characteristics in kefir. This article is based on the review of published studies on the functionality and nutraceutical properties of kefir. The therapeutic and dietary properties of kefir beverage and its probiotic strains have been discussed for their several health benefits. Concise selected information mostly from recent reports has been presented for two categories of kefir products: milk used for the production of dairy-based traditional kefir beverages for the lactose-tolerant population, and the plant-sourced substrates used for the production of dairy-free kefir beverages for lactose-intolerant and vegan consumers.

The Comprehensive Analysis of the Network of Superstructure Based on Territorial Characteristics of Accommodation and Food and Beverage Service Providers Considering the Financial Crisis and COVID-19: The Case of Bihor County, Romania

This study presents the territorial differences in structure of functioning accommodation and food-and-beverage service providers by their distribution based on registered field of economic activity and financial data on the level of local governments within Bihor County that were classified into four potential destination types. Furthermore, the aim of the research is to identify the concentration of business activities based on their turnover in proportion to the population on the level of local governments using the Hoover-index method for the period of 2005–2020. Lastly, another aim is to examine the efficiency of these hospitality service providers using the Hoover index on their sales revenue in proportion to their labor force between 2005 and 2020. The time frame enabled the examination of the effects of two critical incidents: the financial crisis of 2008 and COVID-19, which impacted the activity of the examined firms in hospitality. As a result, both group of service providers showed a significant increase in number of entities, turnover, and average annual number of employees after 2014. That trend was intensively interrupted by COVID-19, which was not the case for the period of financial crisis. The significance of Oradea and Sânmartin were present as central areas regarding business activities of the examined fields, thus crucially influencing the trends of the county. In the case of territorial inequalities, the two categories showed differing trends, as in the case of efficiency, although lodging services proved to show higher territorial inequalities but better performance.

The effect of COVID-19 on customer traffic: A case study of Food and Beverage stores in Erie County, New York

The declaration of the COVID-19 pandemic and the resulting lockdowns brought focus on the importance of the retail sector for community well-being. The restrictive government policies that were put into place to curb the spread of COVID-19 virus added pressure on retailers to adapt to the subsequent changes in consumption. This research, using a case study of Erie County in the State of New York (NY), investigates these changes in visitation patterns for a commercial service sector that was deemed 'essential' - food and beverage. This study uses mobile location data to identify variations in shopping patterns for independent and chain stores. The study finds that by comparing the pre-pandemic to pandemic, there were changes to visitation patterns over time and between retail types. While the study highlights the potential to use mobile data to study shifts in consumption behaviours, the paper also reveals several challenges in using such data. © 2022 IEEE Computer Society. All rights reserved.

Customer preference in food vendor during the COVID-19 pandemic: a case study of university student

The canteen is the public place that sells and serves foods and drinks to the consumer. The study aimed to determine the attributes considered important for the consumer to select the food vendor during the COVID-19 pandemic at the BINUS University, Alam Sutera Campus canteen. The study was conducted by using conjoint analysis in which respondents were Bina Nusantara University students (n = 100) who had visited and consumed food in the canteen of BINUS University, Alam Sutera Campus. The results showed that the COVID-19 pandemic changed the crucial attributes for the consumer to select the food vendor. Nowadays, the attributes with the highest to the lowest importance values are personal hygiene, environmental sanitation, price, and food freshness. Therefore, the respondent will consider buying food from food vendors that promote their staff's hygiene, such as wearing masks, gloves, head covering, and washing hands. Besides, the respondents preferred the food vendor with a clean display window, within the price of 20.000 – 25.000 IDR, and freshly-cooked food.

Digital Marketing Strategy for Health Food and Beverage Products in a Pandemi Wave

During the Covid-19 pandemic in Indonesia, food and beverage products were the products out of 4 other product sectors purchased by consumers with fast turnover, often called fast-moving consumer goods (FMCG). Products that are excellent during the Covid-19 pandemic are healthy food and drinks. In marketing these products, an appropriate and effective marketing strategy is needed in order to win the competition. Digital marketing strategy. The purpose of this paper is to discuss CRM strategies that can be developed to support OsmarO's digital product business. In addition, this paper also discusses the benefits that can be obtained from applying social media marketing strategies for OsmarO products. © 2022 ACM.

Consumer quality management for beverage food products: analyzing consumer' perceptions toward repurchase intention

Purpose: The research on consumerism has been dramatically rising in recent decades. However, in the food industry, little research has been empirically conducted in the beverage industry. This research empirically tests the consequences of consumer perceptions: perceived price (PPR), perceived quality (PQ), perceived packaging (PPG) and perceived taste (PT) on repurchase intention (RI) particularly;it unveils the consumer attributes, e.g. gender, age and ethnicity between consumer perceptions and RI of the consumers. Design/methodology/approach: The data were collected from 403 consumers of the beverage industry (e.g. Nestle, Mitchell's Fruit Farms, Murree Brewery and OMORE) in Pakistan. The researchers used online survey questionnaires followed by a cross-sectional approach because data collection physically was not possible due to COVID-19. Findings: Data were analyzed by Smart partial least square structural equation modeling (PLS-SEM) 3.3.3, and the results supported the significant influence of consumer perceptions separately, e.g. PPR, PQ, PPG and PT on RI. Additionally, gender, age and ethnicity were found to have a moderating role between consumer perceptions and RI, so, the truth of having consumer attributes has been revealed. Practical implications: The managers of beverage industries should provide ethical and operational strategies to tackle consumer's problems based on cultural norms. Furthermore, they should make sensible measures for the quality branding of the beverage products. In this way, the consumers will have a better experience of quality, price, taste and packaging, in turn, to RI. Originality/value: This research targeted the beverage industry that needs facts and figures based on consumer attributes, e.g. age, gender and ethnicity. This research also disclosed the behaviors of consumers according to their gender, age and area of residence. © 2023, Emerald Publishing Limited.

The development of countryside walking tourism in the time of the post-COVID crisis

With low investment, countryside walking tourism contributes to the rapid recovery of rural tourism in the post-covid time. The research purpose is to examine factors that impact the interest of tourists in the state-supported countryside walking tourism. The sample consisted of 467 respondents from the general public. The SPSS software was used for processing data. The results indicated that safety, content, and price are the most influential factors. For females, slightly more important factors were related to the possibility of consuming authentic food and beverages, buying traditional handmade products, the inclusion of the local population, and the well-being of urban residents. A village, with authentic local houses and cuisine, and local tour guides, are the epicenter of countryside walking tourism. Embedding countryside walking tourism in sustainable rural tourism development policies is recommended. The research contributes to the integration between sustainable rural development and sustainable tourism development.

Recognising value

Conducted in the US Veterans Affairs system, this large study shows benefits from the antiviral drug nirmatrelvir when used early in patients with SARS-CoV-2 (doi:10.1136/bmj-2022-073312).3 Deaths and hospital admissions were reduced in patients who received treatment. Ma and colleagues followed more than 15 000 US nurses and health professionals with type 2 diabetes for several decades, updating information on beverage intake every two to four years (doi:10.1136/bmj-2022-073406).5 The onset of cardiovascular disease and death from diabetes, as well as overall mortality, were higher in those who consumed more sugar sweetened beverages. For patients with diabetes, for example, one disease and climate friendly recommendation might be to "use your feet for transport.” Since 2021 patients in the US have had free and immediate access to their medical records, thanks to passage of the 21st Century Cures Act.

Linguistic Resources Construction for Food and Beverages in Thai Texts for Product Storytelling Text Generation

Due to the impact of COVID-19, most people have to quit their jobs. As a result of the epidemic, many people are turning to open online stores on e-commerce platforms, and people new to this market are inexperienced in competing with other stores. One of the critical points that can help them is to present their stories through merchandising. The presentation of a story through sales can be like telling a story about their store or the product. However, writing a good story is not easy. So, this research aims to help the sellers by constructing linguistic resources that sellers can use for writing a story about their products. In this paper, 3378 token product description texts were collected and ranked by the Text Ranking method to determine the frequency of frequently-used words. The 1,853 words from the Text Ranking were applied for text modeling using Latent Dirichlet Allocation (LDA). The result shows that these words can be categorized into seven food and beveragerelated topics. Moreover, sellers can use these words for writing product descriptions. © 2022 IEEE.

Atomic spectrometry update: review of advances in the analysis of clinical and biological materials, foods and beverages

This update covers publications from the second half of 2021 to the middle of 2022. Advances in the application of atomic spectrometry techniques to clinical and biological materials, foods and beverages are reviewed in the text, highlighting their key features. Technical details of sample collection and preparation, as well as progresses with analytical techniques are considered and three tables complement the text, summarising details of a larger spectrum of publications. During this period, the trend toward the application of multi-element techniques, such as EDXRFS, ICP-MS and LIBS continued, in particular for food authenticity studies. Triple quadrupole ICP-MS is becoming increasing popular, as it is less affected by interferences, as well as LIBS and XRF, that require minimal sample preparation. However, AAS is still considered a valid alternative for single or a limited number of elements: as in previous years, numerous pre-concentration techniques were presented, some of which explored "greener” reagents. The interest in NPs continued, both as a potential exposure risk and for their application as tags of biological materials, and led to a wider application of spICP-MS. Chromium speciation in food received more attention than usual during this period, providing evidence that the carcinogenic species CrVI was not present. A number of studies covered the application of atomic spectrometry techniques for the indirect determination of biological macromolecules, including an interesting application of LIBS for the rapid detection of the immune response to SARS-CoV-2. © 2023 The Royal Society of Chemistry.