360 research outputs found

    On the Explanation of Factors Affecting E-Commerce Adoption

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    The Internet has grown at a remarkable pace since the emergence of the World Wide Web in the early 1990s. While electronic commerce (e-Commerce) has become an important issue with the growth of the Internet, there has been insufficient empirical research concerning its adoption by Internet users. In this paper, we propose the e-Commerce Adoption Model (e-CAM), which attempts to examine important factors that predict a consumerís online purchasing behavior. e-CAM integrates the technology acceptance model with the theories of perceived risk to explain the adoption of e-Commerce. Specifically, we examine the impact of the following factors on the consumerís purchasing behavior: perceived ease of use, perceived usefulness, perceived risk with products/services, and perceived risk in the context of online transaction. We test the e-CAM model using the structural equation modeling technique. Most of the causal relationships between the constructs postulated by our model are well supported, accounting for 33.4% of the total variance in e-Commerce adoption. In sum, our study finds that all of the antecedent constructs directly and/or indirectly affect the consumerís adoption of e-Commerce. Therefore, the findings suggest that firms providing products/services through e- Commerce should consider these contextual factors in order to facilitate consumersí adoption behavior

    Effect of Cooking on Radiation-induced Chemical Markers in Beef and Pork during Storage

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    Raw and cooked beef and pork loins were irradiated at 0 or 5 25 kGy. The radiation induced marker compounds, such as hydrocarbons, 2-alkylcyclobutanones and sulfur volatiles, were determined after 0 and 6 months of frozen storage. Two hydrocarbons [8-heptadecene (C17:1), 6,9- heptadecadiene (C17:2)] and two 2-alkylcyclobutanones [2- dodecylcyclobutanone (DCB), 2-tetradecylcyclobutanone (TCB)] were detected only in irradiated raw and cooked meats. Although pre-cooked irradiated meats produced more hydrocarbons and 2-alkylcyclobutanones than the irradiated cooked ones, the amounts of individual hydrocarbons and 2- alkylcyclobutanones, such as 8-heptadecene, 6,9- heptadecadiene, DCB, and TCB, were sufficient enough to detect whether the meat was irradiated or not. Dimethyl disulfide and dimethyl trisulfide were also detected only in irradiated meats, but dimethyl trisulfide disappeared after 6 months of frozen storage under oxygen-permeable packaging conditions. The results indicated that 8- heptadecene, 6,9-heptadecadiene, DCB, TCB and dimethyl disulfide, even though they were decreased with storage, could be used as marker compounds for the detection of irradiated beef and pork regardless of cooking under the frozen conditions for 6 months

    Evaluation of Radiation-induced Compounds in Irradiated Raw or Cooked Chicken Meat during Storage

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    The concentrations of hydrocarbons, 2-alkylcyclobutanones, and sulfur volatiles in irradiated (0, 5 kGy) chicken meats (raw, pre-cooked, and irradiatedcooked) were analyzed after 0 and 6 months of frozen storage (-40°C) under oxygen permeable packaging conditions. Two hydrocarbons [8-heptadecene (C17:1) and 6,9-heptadecadiene (C17:2)], two 2-alkylcyclobutanones [2-dodecylcyclobutanone (DCB) and 2-tetradecylcyclobutanone (TCB)], and dimethyl disulfide were determined as radiation-induced detection markers in the irradiated raw and cooked chicken meats. Although, irradiated-cooked samples produced less hydrocarbons and 2-alkylcyclobutanones than pre-cooked irradiated ones, the amount of individual hydrocarbons or 2-alkylcyclobutanones was still sufficient enough to detectradiation treatment even after 6 months of storage at -40°C. Among sulfur volatiles, only dimethyl disulfide were found in meat after 6 months of storage indicating it has potential to be used an irradiation detection marker for frozen-stored meats under oxygen permeable packaging conditions

    Measuring IS Service Quality in the Context of the Service Quality-User Satisfaction Relationship

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    There is little research regarding the relationship between IS service quality and user satisfaction, the most frequently used surrogate for information systems success. The current study is designed to investigate three ways of measuring service quality (i.e., confirmation/disconfirmation, perception-only, and overall assessment) and shed light on the relationship between service quality and user satisfaction. The results imply that when managers try to measure service quality to improve their service, they have to be cautious in ruling out or selecting one way or another of measuring service quality. The current research also clearly shows that mangers have to take care of the service quality to enhance user satisfaction. The models and results are discussed
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