Develop algorithms to determine the status of car drivers using built-in accelerometer and GBDT

In this paper, we introduce a mobile application called CarSafe, in which data from the acceleration sensor integrated on smartphones is exploited to come up with an efficient classification algorithm. Two statuses, "Driving" or "Not driving," are monitored in the real-time manner. It enables automatic actions to help the driver safer. Also, from these data, our software can detect the crash situation. The software will then automatically send messages with the user's location to their emergency departments for timely assistance. The application will also issue the same alert if it detects a driver of a vehicle driving too long. The algorithm's quality is assessed through an average accuracy of 96.5%, which is better than the previous work (i.e., 93%)

Healthy or Environmentally Friendly? Meat Consumption Practices of Green Consumers in Vietnam and Switzerland

High meat consumption is a phenomenon in both developed countries such as Switzerland and emerging countries such as Vietnam. This high meat consumption is associated with environmental, social, and health consequences. Drawing upon social practice theory, this study explores the influence of social practices on the meat consumption of green consumers, as a growing number of consumers in both countries want to eat healthy and sustainably but still have different needs and face different barriers. Data were collected from online group discussions. For green consumers, meat consumption was found to convey certain meanings and depends, among other things, on the information available. The consumption decision in Vietnam is strongly influenced by health and food safety, whereas negative environmental consequences are important in Switzerland. Social and cultural aspects also play a major part in the decision to eat or abstain from meat in both countries. Meat is a non-negotiable part of any special occasion meal in Vietnam and is often eaten at social gatherings in Switzerland. We argue that meat consumption is linked to social status in both countries, but family influence is stronger in Vietnam than in Switzerland. Interventions, such as policy measures that are adapted to regional, cultural, and consumer group specificities and focus on social practices rather than individual behavior, are a promising means to promote meat reduction

Extraction of anthocyanins from Butterfly pea (Clitoria ternatea L. Flowers) in Southern Vietnam: Response surface modeling for optimization of the operation conditions

In this paper, the Response Surface Methodology (RSM), in conjunction with Central Composite Design (CCD), was used to optimize the extraction of anthocyanins from Butterfly pea (Clitoria ternatea L.Flowers) cultivated in Southern Vietnam. The effect of extraction temperatures of solvent ethanol (50-70 °C), duration of extraction (40-50 min) and solid-liquid ratios (20:1-30:1) was measured as independent variables on the total extraction anthocyanins in the response function. The highest anthocyanin content of 132.756 mg/L of butterfly pea anthocyanin was collected at the solid liquid ratio of 23:1, extraction time of 46 min, and temperature 60.6°C. Butterfly pea anthocyanins yield detailed significant correlation with high F values, low P values (<0.0001), and desirable determination coefficient (R2 = 0.9994)

Functional-Antioxidant Food

Nowadays, people face many different dangers, such as stress, unsafety food, and environmental pollution, but not everyone suffers. Meanwhile, free radicals are the biggest threat for humans because they lead to over 80 different diseases composed of aging. Free radicals can only be eliminated or minimized with antioxidant foods or antioxidants. The chapter on the functional-antioxidant food presents the antioxidant functional food concept, the classification, the structure, and the extraction process of antioxidant ingredients. Various antioxidant substances such as protein (collagen), polysaccharides (fucoidans, alginates, glucosamines, inulins, laminarins, ulvans, and pectins), and secondary metabolites (polyphenols (phlorotannins, lignins, polyphenols), alkaloids, and flavonoids) also present. The production technology, the mechanism, the opportunity, and the challenge of antioxidants functional food also present in the current chapter. The current chapter also gives the production process of functional-antioxidant food composed of the capsule, the tablet, tube, the pills, the powder, and the effervescent tablet