Review of social media’s influence on Airbnb accommodation’s booking intention

The impact of social media on the tourism industry has great significance for all stakeholders. The purpose of this paper is to highlight and comprehend how social media’s (Social Networking and Review Sites) influences accommodation’s booking intention, with regards to Airbnb accommodation. To achieve the purpose, the paper focuses on exploring the scope of social media, comprehending the different levels of exposure or usage of social media by different generations, and analyzing the influence of social media in booking Airbnb accommodations. Through these objectives, it intends to emphasize the role of social media in the tourism industry, as well as brings out the benefits for tourists across the globe. This research expresses the factors that are considered to influence Airbnb booking intention through a conceptual framework. In analyzing the scope of choosing Airbnb as a traveler’s accommodation, this study also demonstrates that social media is a useful tool in improving not only the quality of business but also increasing the revenue

Corn starch changes during tortilla and tortilla chip processing.

Objective: The present study aimed to investigate effect of addition date seed powder on the chemical composition, rheological properties, diffraction scanning colorimetric, x-ray diffraction, infra-red (IR), flavonoid, antioxidant activity, total phenolic compounds and sensory evaluation of snack from them. Methodology: Raw materials (oat and date seed flour) and snacks were analyzed for their proximate composition, rheological (rapid viscoanalyzer and following number), physical properties, color and texture were subjected to measurements using Differential Scanning Calorimetery (DSC). Each sample was tested for its color, flavor, taste, crispness, appearance and overall acceptability. Results: The obtained results revealed that, incorporation of date seed powder resulted in a significant increase in fibre and ash contents and in a decrease in protein content. Increasing DS levels in snacks led to increase the falling