The technological perspective

1986 ◽  
Vol 2 (1) ◽  
pp. 23-25
Author(s):  
M. Aigrain
Keyword(s):  
Technological Perspective

Entangled Trees and Arboreal Networks of Sensitive Environments

2018 ◽  
Vol 9 (1) ◽  
pp. 107-126
Author(s):  
Birgit Schneider
Keyword(s):  
Case Studies ◽  
Tropical Trees ◽  
Atmospheric Change ◽  
Media Study ◽  
Gutta Percha ◽  
History Of ◽  
Study Perspective ◽  
Nature Perception ◽  
Technological Perspective ◽  
Tall Tower

The article discusses how current mediated conditions change nature perception from a media study perspective. The article is based on different case studies such as the current sensation of atmospheric change through sensible media attached to trees which get published via Twitter, the meteorologist Amazonian Tall Tower Observatory and the use of gutta percha derived from tropical trees for the production of cables in the history of telegraphy. For analysing the examples, the perspective of »media as environments« is flipped to »environments as media«, because this focus doesn’t approach media from a networked and technological perspective primarily but makes productive the elemental character of basic »media« like air, earth and water

Technological Perspective for Use the Natural Pineapple Fiber in Mortar to Repair Structures

2021 ◽  
Author(s):  
Afonso R. G. de Azevedo ◽  
Markssuel Teixeira Marvila ◽  
Maria Lucia P. Antunes ◽  
Elidiane Cipriano Rangel ◽  
Roman Fediuk
Keyword(s):  
Technological Perspective

scholarly journals Yeasts and wine off-flavours: a technological perspective

2010 ◽  
Vol 61 (1) ◽  
pp. 95-102 ◽  
Author(s):  
Manuel Malfeito-Ferreira
Keyword(s):  
Technological Perspective

scholarly journals Enterococcus faecium in artisanal ripening cheese: technological and safety aspects

2020 ◽  
Vol 9 (11) ◽  
pp. e299119452
Author(s):  
Priscila Lima Magarotto de Paula ◽  
Marina Levorato de Moraes ◽  
Janaína Schueler ◽  
Nathália Aparecida Andrade de Souza ◽  
Márcia Cristina Furlaneto ◽  
...  
Keyword(s):  
Dairy Products ◽  
Titratable Acidity ◽  
Antagonistic Activity ◽  
Technological Properties ◽  
Gram Negative ◽  
Ph Variation ◽  
Ripening Process ◽  
Technological Potential ◽  
Ph Reduction ◽  
Technological Perspective

The aims of this work were to identify and characterize for some important technological properties of the E. faecium throughout the ripening process of cheese. The study involved evaluating the technological potential of six isolates of E. faecium (EFM55, EFM67, EFM9A, EFM16A, EFM19A and EFM44) from artisanal cheeses as their probiotic characteristics and technological perspective. Concerning the antimicrobial sensibility, 71% of the E. faecium tested were sensitive to all antimicrobials. No other medicine inhibited the active of E. faecium, with the exception of dipyrone for the EFM19A and EFM9A strains. The isolates showed good antagonistic activity against gram-negative, as EFM9A, EFM55 and EFM67 strais with better activity. The highest fermentation was observed in 42 ºC, showed the pH variation of 4.15 to 5.15, after 48 hours of fermentation. All isolates showed pH reduction at 20 ºC. However, all isolates produced higher titratable acidity at a temperature of 42ºC. The isolates EFM55 and EFM9A has had probiotic actived, biochemical and susceptibility parameters desirables, aim it’s technological potential in the production of dairy products.

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