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After thoroughly analysing the needs of the PCB industry through close collaboration with several PCB manufacturing companies and with an understanding of ongoing activities of IPC software guidelines, the author's company has designed a highly comprehensive Advanced Integrated Manufacturing System (AIMS) to manage the overall PCB operation with emphasis on production planning and scheduling. This computer system enables the user to achieve real‐time on‐line control of the entire PCB manufacturing operation from quotations through order entry, order edit, production planning and scheduling to shipments including invoicing, accounting, purchasing and keeping track of inventory.

The purpose of this paper is to enlighten the prophylactic aspect of cultured milk products, which render it suitable for lactose‐intolerant subjects.

The paper outlines the significance of lactase enzyme and the mechanism of lactase digestion. This is followed by a discussion of lactase activities in starter cultures and cultured milk products for lactose‐intolerant participants. Factors affecting lactase activity are described.

Starter cultures possess the enzyme β‐galactosidase, required for lactose hydrolysis and their application led to the development of a number of cultured milk products, which are more easily digestible than milk by lactose‐intolerant individuals. Reasons attributable for better digestion of cultured milk products than milk are reduction in lactose content, increase in microbial lactase enzyme, stimulation of host's mucosal lactase activity and slower transit of cultured milk products as compared to milk.

Consumption of cultured milk products by lactose‐intolerant recipients is suggested.

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.

Eating patterns around the world have changed considerably, including food choices and preparation. One of these alterations in food consumption patterns is an increase in desire for fast-food consumption, which has been associated with poor diet quality. In order to analyze consumers’ food consumption behaviors, it is necessary to account for psychological factors (e.g. attitudes) that shape behaviors. Thus, the purpose of this paper is to explore influencing factors on the attitudes of consumers in Isfahan City toward fast-food consumption, so as to understand why consumers use fast-food despite widespread knowledge of the negative health consequences.

The predominant paradigm of the present study was quantitative, in that it was a correlational survey. The population of this study consisted of consumers who lived in Isfahan city in June 2015. A total sample of 350 people was selected using convenience sampling. Data were collected through a face-to-face interview with the consumers using a researcher-made questionnaire. Analysis was conducted using SPSS (V20) and AMOS (V20) software and a set of correlation and differential tests.

The results revealed that “health consciousness” and “trust” are the main effective factors on the attitudes of the respondents. The results also revealed that the elder and married respondents have more positive attitudes toward fast-food consumption.

It is worth mentioning that fast-food has become an important part of the Iranian diet. These findings have both academic and policy implications. The results showed that the need for much more consumer education regarding fast-food and mass media could effectively be used. Further, the government should support and subsidize fast-food restaurants so that they may produce healthier food options.

Fast food consumption is examined through the theoretical lens of the food consumption value model. Specifically, this study aims to examine whether process value moderates the impact of fast-food consumption value on consumer decision-making.

Data is collected from 380 US consumers via a self-administered online questionnaire. Structural equation modeling and moderated mediation analysis are used to test the relationships between fast-food consumption values (product value, location value, emotional value, social value and process value), attitude and behavioral intention.

Location value (physical and experiential environment of fast-food consumption) and emotional value (positive affect from fast-food consumption) of fast food positively influence behavioral intention through positive attitude toward fast food. Positive impact of product value (physical attributes of fast food) on behavioral intention through attitude is attenuated by process value (consumers’ level of concern on sustainability of fast-food production).

Fast-food restaurants should prioritize their investments in providing location value (e.g. pleasant restaurant atmosphere) and emotional value. It is also important to take caution in focusing too much on product value and consider investing more resources into implementing sustainable practices.

The consumption value-based approach not only updates previous understanding of fast-food consumption behavior but also offers insights on how consumers’ decision-making process is influenced by their perception toward sustainability issues of fast-food production.

Food literacy is an emerging concept associated with the skills, capabilities and knowledge to prepare a healthy diet and make healthy food choices. This study aims to examine how a dietary gatekeeper’s intentions to prepare a healthy diet for their family, and the subsequent satisfaction that a healthy diet is achieved, is influenced by their food literacy and by barriers to healthy eating.

A two-stage cross-sectional study was undertaken with 756 dietary gatekeepers who completed a baseline (time 1) and a three-month follow-up (time 2) questionnaire. Partial least square-structural equation modeling was used to estimate relationships between gatekeeper food literacy, their demographic characteristics, socio-cognitive factors, time 1 satisfaction with the healthiness of the household diet and intention to provide a healthy family diet. The follow-up survey assessed subsequent satisfaction with the healthiness of the household diet and barriers to achieving it.

The results highlight the significance of the dietary gatekeeper’s food literacy in overcoming barriers to healthy eating and fostering increased satisfaction with the healthiness of the family diet. The research further highlights the influence of past satisfaction, attitude, subjective norms and perceived behavioural control. Several demographics factors are also highlighted as influential.

The research offers new insights into the role of food literacy in the home environment including its influence on the dietary gatekeeper’s satisfaction with the family diet. The current model also provides strong evidence that food literacy can reduce the impact of barriers to healthy eating experienced by gatekeepers. The research has limitations associated with the socio-economic status of respondents and thus offers scope for research into different populations and their food literacy, younger and early formed cohabiting and the negotiation of food and dietary responsibility and on intergenerational food literacy.

The current findings regarding the impact of food literacy have significant implications for government agencies, non-profit agencies, educational institutions and other related stakeholders in their effort to curb obesity. Implications exist for micro-level programmes and actions designed to influence gatekeepers, family members and households and at the macro level for policies and programmes designed to influence the obesogenicity of the food environments.

The current study is one of the first to offer evidence on the role of food literacy in the home environment and its ability to overcome barriers to healthy eating. The research provides social marketers and public policymakers with novel insights regarding the need for increased food literacy and for developing interventions to improve food literacy in dietary gatekeepers.

Prophylactic characteristics of plain acidophilus milk could be further enhanced with the incorporation of certain probiotic or beneficial organisms. This research undertakes to evaluate the technological and dietetic characteristics of probiotic acidophilus milk containing Bifidobacterium bifidum and Propionibacterium freudenreichii subsp. shermanii during storage.

The effects of incorporation of Bifidobacterium bifidum NDRI and Propionibacterium freudenreichii subsp. shermanii MTCC 1371 as microbial additives during the manufacture and storage of acidophilus milk made from skimmed milk at 8±1 °C for seven days were evaluated. Probiotic acidophilus milk was evaluated on the basis of various technological (titratable acidity, volatile acidity, diacetyl and acetoin production and extent of proteolysis) and dietetic (lactic acid content, lactose hydrolyzing activity, antibacterial activity, viable population of lactobacilli, propionibacteria, bifidobacteria) characteristics.

Probiotic acidophilus milk obtained with the conjugated application of Lactobacillus acidophilus R, Propionibacterium freudenreichii subsp. shermanii MTCC 1371 and Bifidobacterium bifidum NDRI retained its dietetic characteristics up to seven days of storage at 8±1 °C and its consumption may be advantageous over plain acidophilus milk due to its enhanced prophylactic features.

Mineral and vitamin estimation of probiotic acidophilus milk, animal and infant feeding trials must be conducted.

Conjugated application of Propionibacterium freudenreichii subsp. shermanii MTCC 1371 and Bifidobacterium bifidum NDRI as microbial additives during the manufacture of acidophilus milk may be suggested to enhance its prophylactic features.

Conjugated application of P. freudenreichii subsp. shermanii MTCC 1371 and B. bifidum NDRI as microbial additives with L. acidophilus R during the manufacture of acidophilus milk is suggested to enhance the prophylactic features of plain acidophilus milk. Consumption of probiotic acidophilus milk as a dietary adjunct can be recommended.

This study aims to explore the influence of perceived value, enjoyment and novelty of fast-food chains’ smart retailing technology (SRT) on Filipino consumers’ attitude and loyalty.

Purposive sampling was used in identifying the respondents (N = 343). The participants were composed of consumers of the leading fast-food chains in the Philippines, where SRT using self-service ordering kiosks is being implemented. The hypotheses were explored using partial least squares path modeling, and predictive-causal was the study’s research design.

The results reveal that, among the factors, perceived enjoyment substantially contributes to the formation of favorable consumers’ attitude toward SRT. Moreover, perceived value was found to have a moderate effect on attitude while perceived novelty showed small impact. In terms of consumers’ attitude and loyalty, the two variables were found to have large positive and significant relationship. The moderation analysis shows that consumers’ attitude toward SRT has medium indirect effect on the relationship between perceived enjoyment and loyalty, while there is small indirect influence on the links between perceived value and loyalty, and between perceived novelty and loyalty.

As more and more fast-food establishments are adopting the use of SRT via self-ordering kiosks, the present study is the only study in the Philippine context that explores how perceived value, enjoyment and novelty affect consumers’ attitude and loyalty.

The purpose of this paper is to investigate the key determinants of dietary choices of the Greek population during a period of financial austerity.

Data from the 2016 “Health and Welfare” Greek national cross-sectional survey, in a representative sample of 2,003 individuals, were examined. The survey was conducted via computer-assisted telephone interviews. Sociodemographic characteristics and diet knowledge were examined as potential determinants of four dietary behaviours (fruit, fish, red meat and fast food consumption).

Findings showed significant gender differences against men (64.4% were overweight and obese; 57.6% and 18.4% reported red meat and fast food consumption more than twice a week, respectively). Age and financial affordability were the most significant determinants of fruit consumption. Fish consumption was determined by age, financial affordability, and family status (unmarried, living with the parents). Gender, age, family status (unmarried, living alone), employment status (unemployed) and social support affected red meat consumption. Finally, factors influencing fast food consumption were gender, age and employment status (unemployed).

This research incorporates unique and original insight in the determinants of healthy dietary choices during the austerity measures in Greece. Findings could contribute to a better understanding of the main factors that influence healthy eating and help develop policies to encourage healthy dietary lifestyles for the general public.