Cookies are considered a fundamental means of web application services for authenticating various Hypertext Transfer Protocol(HTTP)requests andmaintains the states of clients’information over the Internet.HTTP cookie...Cookies are considered a fundamental means of web application services for authenticating various Hypertext Transfer Protocol(HTTP)requests andmaintains the states of clients’information over the Internet.HTTP cookies are exploited to carry client patterns observed by a website.These client patterns facilitate the particular client’s future visit to the corresponding website.However,security and privacy are the primary concerns owing to the value of information over public channels and the storage of client information on the browser.Several protocols have been introduced that maintain HTTP cookies,but many of those fail to achieve the required security,or require a lot of resource overheads.In this article,we have introduced a lightweight Elliptic Curve Cryptographic(ECC)based protocol for authenticating client and server transactions to maintain the privacy and security of HTTP cookies.Our proposed protocol uses a secret key embedded within a cookie.The proposed protocol ismore efficient and lightweight than related protocols because of its reduced computation,storage,and communication costs.Moreover,the analysis presented in this paper confirms that proposed protocol resists various known attacks.展开更多
This study emphasizes the formulation of three types of cookies viz potato flour with date powder and bean milk (PDBM), potato flour with sugar and bean milk (PSBM), and potato flour, sugar, and eggs as control. After...This study emphasizes the formulation of three types of cookies viz potato flour with date powder and bean milk (PDBM), potato flour with sugar and bean milk (PSBM), and potato flour, sugar, and eggs as control. After the substitution, the highest protein content was observed in PDBM (1.78 ± 0.12)% followed by PSBM, (1.35 ± 0.01)% and the lowest was in the control (0.91 ± 0.55)%. Moreover, cookies fortified with date palm powder increased the carbohydrate and fat contents compared to the control and significantly increased the calorific value of PDBM. The formulated cookies were significantly higher (p < 0.05) in iron (39.95 ± 3.00) mg/100 g and zinc (13.65 ± 1.61) mg/100 g in PDBM compared to other cookies. The date palm powder incorporated in cookies significantly increases the darkening of biscuits during cooking. The organoleptic characteristics of PDBM and PSBM were rated overall best when specific parameters were tested. With the shortage of wheat and importation constraints, an alternative provides a great market opportunity for local products like potatoes and beans. In addition, fortifying food products as cookies eaten by all will contribute to a more food and nutrition-secured world.展开更多
基金support from Abu Dhabi University’s Office of Research and Sponsored Programs Grant Number:19300810.
文摘Cookies are considered a fundamental means of web application services for authenticating various Hypertext Transfer Protocol(HTTP)requests andmaintains the states of clients’information over the Internet.HTTP cookies are exploited to carry client patterns observed by a website.These client patterns facilitate the particular client’s future visit to the corresponding website.However,security and privacy are the primary concerns owing to the value of information over public channels and the storage of client information on the browser.Several protocols have been introduced that maintain HTTP cookies,but many of those fail to achieve the required security,or require a lot of resource overheads.In this article,we have introduced a lightweight Elliptic Curve Cryptographic(ECC)based protocol for authenticating client and server transactions to maintain the privacy and security of HTTP cookies.Our proposed protocol uses a secret key embedded within a cookie.The proposed protocol ismore efficient and lightweight than related protocols because of its reduced computation,storage,and communication costs.Moreover,the analysis presented in this paper confirms that proposed protocol resists various known attacks.
文摘This study emphasizes the formulation of three types of cookies viz potato flour with date powder and bean milk (PDBM), potato flour with sugar and bean milk (PSBM), and potato flour, sugar, and eggs as control. After the substitution, the highest protein content was observed in PDBM (1.78 ± 0.12)% followed by PSBM, (1.35 ± 0.01)% and the lowest was in the control (0.91 ± 0.55)%. Moreover, cookies fortified with date palm powder increased the carbohydrate and fat contents compared to the control and significantly increased the calorific value of PDBM. The formulated cookies were significantly higher (p < 0.05) in iron (39.95 ± 3.00) mg/100 g and zinc (13.65 ± 1.61) mg/100 g in PDBM compared to other cookies. The date palm powder incorporated in cookies significantly increases the darkening of biscuits during cooking. The organoleptic characteristics of PDBM and PSBM were rated overall best when specific parameters were tested. With the shortage of wheat and importation constraints, an alternative provides a great market opportunity for local products like potatoes and beans. In addition, fortifying food products as cookies eaten by all will contribute to a more food and nutrition-secured world.
