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The growth of social media and the sharing economy is generating abundant unstructured image and video data. Computer vision techniques can derive rich insights from unstructured data and can inform recommendations for increasing profits and consumer utility – if only the model outputs are interpretable enough to earn the trust of consumers and buy-in from companies. To build a foundation for understanding the importance of model interpretation in image analytics, the first section of this article reviews the existing work along three dimensions: the data type (image data vs. video data), model structure (feature-level vs. pixel-level), and primary application (to increase company profits vs. to maximize consumer utility). The second section discusses how the “black box” of pixel-level models leads to legal and ethical problems, but interpretability can be improved with eXplainable Artificial Intelligence (XAI) methods. We classify and review XAI methods based on transparency, the scope of interpretability (global vs. local), and model specificity (model-specific vs. model-agnostic); in marketing research, transparent, local, and model-agnostic methods are most common. The third section proposes three promising future research directions related to model interpretability: the economic value of augmented reality in 3D product tracking and visualization, field experiments to compare human judgments with the outputs of machine vision systems, and XAI methods to test strategies for mitigating algorithmic bias.

Reports a study of 1,304 Chinese brand names of ten types of products in China. These brand names are content analyzed following a linguistic approach which the authors developed from their earlier studies. The ten types of brand names are presented in three broad categories representing the three different developing stages of the consumer product industry in China: brands of traditional products (illustrated by matches and spirits), brands of traditional products with current development (illustrated by bicycles, shoes, and toothpastes), and brands of new and modern products (illustrated by cosmetics, soft drinks, washing machines, refrigerators and TV sets). The conclusion drawn from the analysis is that one of the variables in determining how linguistic principles are being applied to Chinese brand naming is the respective stages of development of such products in the context of the Chinese market economy.

Green tourism and ecotourism have close meanings focusing on environmental factors and are sometimes related to rural tourism in general or a type of ecotourism itself. These forms emerged due to the concerns to protect the environment, and greater consideration has been given to tourism development and the notion that it should be approached carefully in light of recognizing its impacts.

The thematic concepts of green and responsible tourism raised questions about the definitions of both notions and their nexus of sustainability. Thus, the current chapter looks for an overview to understand green and responsible tourism, their emerging, definitions, practices and their role in the current scenario in the post-pandemic era.

Brand names contribute to product success. Studies on brand naming have been mainly conducted in western countries with western European languages and few researchers have focused on how cultural and linguistic diversity is related to brand naming. Attempts to fill the gap by investigating the linguistic content of brand names in the People’s Republic of China. Analyses over 500 brand names of Chinese award‐winning products. Generalizes the characteristics of Chinese brand naming and identifies the preferred syllabic, tonic, semantic and morphological structures. Aims to provide guidance to local marketers to generate a good Chinese brand name in their culture and international marketers to properly localize an international brand in Chinese words in order to enhance business success in the Chinese market.

This study’s main objective is to determine the extent to which social capital and psychological capital can explain differences in career adaptability among higher education students.

The study employed a quantitative approach, utilizing a survey research design. Data were gathered using an online questionnaire completed by 384 fourth-year undergraduate agricultural students in Iran. The inverse square root and multistage sampling methods were used to determine the sample size. The partial least squares-structural equation modelling (PLS-SEM) method examined the associations between latent variables.

The results suggest that social and psychological capital significantly influence the career adaptability of agricultural students, highlighting their significance in enhancing career adaptability. Moreover, psychological capital positively mediates the relationship between social capital and career adaptability.

Agricultural higher education institutions must focus on developing students' social and psychological capital to cultivate career adaptability in agricultural students. Agricultural higher education institutions, for example, should help students develop soft skills.

This study offers novel insights into the significance of individual resources, such as social and psychological capital, in enhancing the career adaptability of students. In addition, the key contribution of this study is the researchers' empirical evidence that multiple career resources are interconnected (social capital, career adaptability, and psychological capital).

Given the lack of research on the nomological validity of tourism destination consumer-based brand equity (CBBE) constructs incorporating core, well-established constructs from the travel and tourism discipline, this research investigates the influence of venturesomeness as a moderator in a model with destination image, satisfaction, and overall CBBE as antecedents of return intentions.

The study uses online panel data of past visitor to the sea-side destination of Corpus Christi, Texas. A sample of 210 residents in Texas and surrounding states was employed to estimate the hypothesized effects through partial least squares-structural equation modeling (PLS-SEM).

Results demonstrate the predictive effects of destination CBBE dimensions on tourists' revisit intention, with the significant moderation effects of venturesomeness through its influence on tourist satisfaction.

Findings provide general support to the nomological validity of the proposed model, highlighting the role of satisfaction as a central dimension to explain destination loyalty, the limitations of generic scales to investigate tourism destination contexts, and the incorporation of consumers' psychographics and lifestyle variables on destination CBBE.

Destination marketers should develop segmentation strategies to target travelers with psychographic profiles that are more responsive to the factors that foster CBBE.

This research provides insights on the nomological validity of a CBBE model by evaluating its integration with a context-specific theoretical domain, which is a condition to increase the explanatory scope of theoretical relations and claims in intermediate theory, and to move the research field forward.

In this chapter, drone and vision camera technology have been combined for monitoring the crop product quality. Three vegetable crops such as tomato, cauliflower, and eggplant are considered for quality monitoring; hence, image datasets are collected for those vegetables only. The proposed method classified the vegetables into two classes as rotten and nonrotten products so the images were collected for rotten and nonrotten products. Three different features information such as chromatic features, contour features, and texture features have been extracted from the dataset and further used to train a Gaussian kernel support vector machine algorithm for identifying the product quality. The system utilized multiple features such as chromatic, contour, and texture features in classifier training which enhances the accuracy and robustness of the system. Chromatic features were utilized for detecting the crop while other features such as contour and texture features were utilized for further classifier building to identify the crop product quality. The performance of the system is evaluated based on the true positive rate, false discovery rate, positive predictive value, and accuracy. The proposed system identified good and bad products with a 97.9% of true positive rate, 2.43 % of false discovery rate, 97.73% positive predictive value, and 95.4% of accuracy. The achieved results concluded that the results are lucrative and the proposed system is efficient in agriculture product quality monitoring.

Probiotics are known to extend health benefits and therefore may be included during yoghurt manufacture to enhance its prophylactic properties. Different probiotic strains may exhibit diverse biotechnological behaviour in association with yoghurt cultures, therefore interactive behaviour amongst probiotic and yoghurt cultures must be evaluated prior to their commercial application. This paper aims to assess the effect of inclusion of different probiotic cultures on various biotechnological (technological, dietetic and prophylactic) characteristics of yoghurt cultures.

Yoghurt was assessed for technological characteristics based on acidification and flavour production, dietetic characteristics based on proteolytic activity, vitamin synthesis and L (+) lactic acid production and prophylactic characteristics based on β‐galactosidase activity, antibacterial spectrum, viability in product as well as during gastro‐intestinal transit, intestinal colonization, immunomodulation, anti‐carcinogenicity and hypocholesterolemic effect.

Different probiotic cultures exhibited diverse technological, dietetic and prophylactic behaviour in association with yoghurt cultures. Functional properties of traditional yoghurt could be enhanced with the combined introduction of probiotic cultures such as Bifidobacterium bifidum, Bifidobacterium infantis and Lactobacillus acidophilus and the resultant product may be recommended for consumption as a dietary adjunct.

The paper shows that combined introduction of probiotic cultures such as B. bifidum, B. infantis and L. acidophilus, as microbial additives during the manufacture of yoghurt would result in a product with enhanced functional properties.