scholarly journals Advances in Technology: How Feasible are they?

2016 ◽  
Vol 1 (1) ◽  

Surely, the times have changed and so does the standard of our living. As we are all aware, the modern day people are subjected to stress at personal and professional level. To be honest, stress has become one of the rich nutrients, our palates could only satiate. Stress, was there too, in the time of our grandparents and great grandparents. Didn’t they live a healthy and a happy life? Didn’t leave behind one of the finest resources via jaw dropping discoveries and inventions? Depression once a word only found in the dusted and cornered dictionaries has now become a word of house hold regulation. We understand there’s lot of research going on to bring out the best food product possible. Research has also taken the first place in the canon of evolvement to solve and treat and eradicate many a human issue. Few these days say, the advancement of technology has changed the quality of our lives and the quantity of our daily food intake. I do not ever think not everyone is meeting the RDA (Required Dietary Allowances) in food once has to come in 24 hour cycle of earth’s rotation. But, how did technology change our life? How did these inventions in machinery at a food industry changed the way we produce our food? Hence, with a background knowledge of these, our objective in this article is to mainly focus in bringing this article is to understand the role and importance of advent of technologies and test their feasibility. After all, is this research not aimed at improving the quality of living and decreasing or say, eliminating the incidence of non-communicable diseases, precisely, hypertension?

2021 ◽  
pp. 29-32
Author(s):  
Ирина Урузмаговна Кусова ◽  
Антон Юрьевич Никитенко ◽  
Владимир Андреевич Олейников

Разработка безотходных и малоотходных технологий - одна из важнейших задач развития пищевой промышленности. Апсайклинг (англ. upcycling) - вторичное использование чего-либо для создания новых продуктов с целью снижения отходов. Зерновая дробина - ценное сырье для производства мучных кулинарных изделий, так как в своем составе содержит пищевые волокна. Отработанные пивные дрожжи представляют собой высококачественный пищевой продукт, компоненты которого благоприятно воздействуют на пищеварение. Апсайклинг пивной дробины как сырьевого компонента позволяет получить в том числе и хлебобулочные изделия, которые по органолептическим и физико-химическим показателям не отличаются от изделий, изготовленных по традиционной рецептуре. Апсайклинг пивных дрожжей целесообразен при производстве мучных кулинарных изделий, благодаря насыщенному химическому составу, может применяться в качестве обогащения изделий, при приготовлении по традиционным рецептурам. В данном исследовании было изучено влияние добавок пивной дробины и остаточных пивных дрожжей на качество хлеба. Применение остаточных пивных дрожжей и пивной дробины обеспечивает выработку хлеба высокого качества и, вероятно, способствует дополнительному обогащению мучных кулинарных изделий белками, пищевыми волокнами, микроэлементами, витаминами. Рассматриваемая тема по использованию апсайклинга пивоваренных ресурсов актуальна для предприятий общественного питания, имеющих пивоварни в плане выработки продукции, которую можно отнести к группе с функциональными характеристиками, так как пивная дробина и остаточные пивные дрожжи - это источник естественных нутриентов. Апсайклинг в пищевой промышленности - это актуальный и современный технологический прием, позволяющий решить множество проблем, а в первую очередь внести пользу в рацион питания, без изменения привычных органолептических характеристик кулинарных изделий. One of the most important tasks in the development of the food industry is the development of waste-free and low-waste technologies. Upcycling is the reuse of something to create new products in order to reduce waste. Grain grain is a valuable raw material for the production of flour culinary products, as it contains dietary fiber. Waste brewer's yeast is a high-quality food product, the components of which are beneficially involved in digestion. Upcycling of brewer's grains as a raw material component allows obtaining, among other things, bakery products, which, in terms of organoleptic and physicochemical indicators, do not differ from products made according to traditional recipes. Upcycling of brewer's yeast in the production of flour culinary products is expedient due to its rich chemical composition, which can be used as product enrichment when cooking according to traditional recipes. In this study, the effect of the addition of brewer's grains and residual brewer's yeast on the quality of bread was examined. The use of residual brewer's yeast and brewer's grains ensures the production of high-quality bread and probably contributes to the additional enrichment of flour culinary products with proteins, dietary fibers, microelements, vitamins. The topic under consideration on the use of upcycling of brewing resources is relevant for public catering enterprises that have breweries in terms of product development, which can be attributed to a group with functional characteristics, since brewer's grains and residual brewer's yeast are a source of natural nutrients. Upcycling in the food industry is a relevant and modern technological method that allows you to solve many problems, and, first of all, bring benefits to the diet, without changing the usual organoleptic characteristics of culinary products.


2020 ◽  
pp. 233-248
Author(s):  
Darko Radović ◽  
Davisi Boontharm ◽  
Pieter Klomp ◽  
Antonella Bruzzese ◽  
Stephen Cairns ◽  
...  

This paper is edited on the basis of intensive round-table discussions within a relatively small group of colleagues interested and involved in thinking, making and working towards quality of public space, to discuss, problematise and evaluate what is going on and to speculate on actions suitable for these times, and the times that follow. The title of the round table emphasises questions, deliberately pointing at the enigmas posed by current situation. We see it as an opportunity to get and think together in a structured brain-storming session that encourages brave and risky discussion. The “task” for all of the participants is to reflect upon practices/experiences that we are individually familiar with, those that we are witnessing these days, and - to suggest what would be the key questions /issues that need to be (re)thought and addressed in the weeks, months, perhaps years to come. The roundtable discussions were held online on 1st May 2020 – then recorded, transcribed, edited and published as a joint piece.


Molecules ◽  
2019 ◽  
Vol 24 (11) ◽  
pp. 2181 ◽  
Author(s):  
Liliana Primo da Silva ◽  
Eliana Pereira ◽  
Miguel A. Prieto ◽  
Jesus Simal-Gandara ◽  
Tânia C.S.P. Pires ◽  
...  

(1) Background: Color has been considered to be the flashiest attribute of foodstuffs and researchers have shown a great interest in the extraction of pigmented compounds from vegetal products, with the purpose to provide alternative counterparts to the food industry; (2) Methods: This study aimed to explore Rubus ulmifolius Schott fruits as a potential source of anthocyanins, optimizing the extraction method, evaluating the bioactivity and incorporating the rich extract into a bakery food product; (3) Results: After the extraction optimization, results showed R. ulmifolius fruits to be a great source of anthocyanins, obtaining an amount of 33.58 mg AT/g E, with an extraction yield of 62.08%. The rich anthocyanin extract showed antitumor and antimicrobial potential in some tumor cell lines and strains, respectively, as well as the absence of toxicity; (4) Conclusions: The extract when incorporated in a bakery product showed a good coloring capacity, maintaining the nutritional value, revealing its use to be a great approach for replacing artificial colorants.


2012 ◽  
Vol 3 (1) ◽  
pp. 67-75 ◽  
Author(s):  
J. Bader ◽  
A. Albin ◽  
U. Stahl

In this review article, the beneficial application of bacterial spore formers as probiotics in the food industry is discussed based on the knowledge gleaned from current publications. The summary of new scientific results provides evidence of the advantages of the utilisation of Bacillus or Clostridium strains in the food industry. Both bacteria are able to produce a very stable duration form: the endospore. Compared to the widely used lactic acid bacteria, bacterial spores offer the advantage of a higher survival rate during the acidic stomach passage and better stability during the processing and storage of the food product. In many food products, germination of the spores does not occur. Hence the product quality of the food is not affected because of their inactive metabolism. Besides the possible utilisation and functional properties, an overview of the fast-developing knowledge about the mechanisms of the beneficial health effects of spore-forming bacteria is provided.


Logistics ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 21
Author(s):  
Ageliki Konstantoglou ◽  
Dimitris Folinas ◽  
Thomas Fotiadis

The main objective of this paper is the identification and evaluation of packaging elements by the involved managers in the food industry. Primary research data was collected using a questionnaire that was completed by marketing and logistics managers, as well as food technologists and executives assigned to environmental initiatives/practices, in the Greek food industry. The findings reveal that different managers have different perceptions regarding packaging shapes, colors, identification coding schemes and the provision of consumption ways. There are some common packaging elements that most managers agree on, which are: providing nutritional information, including marks that show compliance to environmental practices, being easy to transport and handle, and withstanding corrosion and wear. Moreover, the research confirms that: (a) Health and nutrition are two interrelated concepts that receive constant attention from the food industry, as well as from governments and consumers, and (b) The quality of a food product is inextricably linked to the quality of its packaging.


2009 ◽  
pp. 255-264 ◽  
Author(s):  
Mirjana Gligorijevic-Maksimovic

In Byzantine painting, starting from the XIII and particularly during the XIV century, there was a visible return to models from the period of Antiquity. The influences of ancient, ostensibly, Hellenistic heritage were reflected in the shapes, in the content of the compositions, as well as in the drawing, modellation and colours. In the art that came into being in the course of the XIII century, in the endowments of the Serbian donors numerous elements emerged that had existed in ancient art. In the frescoes in the Church of the Mother of God in Studenica, the endowment of Stefan Nemanja and his sons, we see personifications, symbols, the introduction of details, and space acquiring depth, features that were later to come to full expression, especially from the middle of the XIII century. The few preserved frescoes dating from the XIII century in the Church of the Resurrection in the Zica monastery, the endowment of Stefan the First Crowned, his son Radoslav and his brother Sava, are an iconographic continuation of the trends in the art one encounters in Studenica. The frescoes in the Church of Christ's Ascension in Mileseva, the endowment of King Vladislav, with their subtly fashioned figures and carefully modelled faces, as well as refined colouring, signal a return to the Hellenistic models. The painting in the Church of Dormition of the Virgin in the Moraca monastery, the endowment of Prince Stefan, nephew of king Stefan, with its well-proportioned, firmly modelled figures, landscapes and architecture deepening the space, reminds one of the Sopocani frescoes. In the fresco painting of the Holy Apostles in Pec, the endowment of Archbishop Sava which owed its outcome to the efforts of Archbishop Arsenije I, the images are very vivid, and the painted architecture is depicted in an abbreviated form, using different kinds of perspective. The painting in the Church of the Holy Trinity in Sopocani, the endowment of king Uros I, represents an ensemble of new artistic trends that appeared during the first half of the XIII century. Its spacious and monumental compositions present solutions that give the figures a quality of flexibility and breadth to their movements, while their faces resemble those of Antiquity. The space is indicated by architecture painted in an abbreviated manner, the iconostasis and icons are framed in an ornament of stucco bearing antique motifs, some scenes contain personifications, while the rich and harmonious colours and gold in the background emphasise the Hellenistic spirit. The frescoes in the Church of the Annunciation in the Gradac monastery, the endowment of Queen Jelena followed the trends in painting from Sopocani. The figures in the narthex of the Church of St. George in Djurdjevi Stupovi and in the parekklesion of the entrance tower, the endowment of King Dragutin, were painted in a rather similar fashion. The decoration of St. Ahilije in Arilje, the endowment of King Dragutin, consists of monumental figures of ancient beauty, richly painted architecture in the background, and greater depth painted in different forms of perspective and scenes containing details from everyday life. During the XIII century, the proportions of the compositions became larger, the number of participants in them increased, various episodes were added to the existing scenes, and the space was defined by a larger number of plans and buildings of ancient forms. At the same time, the painted architecture was presented in the perspective of different projections, deepening the space when necessary and highlighting the subject matter. The landscape is presented in the background, keeping to the rhythm of the scene or partitioning the episodes within the composition, while depicting vegetation and animals that resemble the mosaic flooring of ancient times. Special attention was paid to appearance and workmanship, to the modeling of the faces and human figures that acquired the proportions and harmony of Antiquity. Characters with lively movements were more numerous and were located more freely in the space. Compositions were more numerous, enriched with details from everyday life, while into the established scenes as regards Christian iconography were included personifications, symbolic and allegorical figures. The influences of Antiquity were also reflected in the precise drawing, plastic modeling and rich, refined colours. During the XIII century, the revival of models from Antiquity evolved gradually in the painting of the endowments belonging to the Serbian ktetors, most of whom were members of the Nemanjic ruling house. First of all, single elements appeared that were related to the proportions of the compositions and the images, personifications, symbolic presentations, the temperate voluminousity of the figures, refined colours all of which heralded further trends in painting. In addition, the painted architecture, of Hellenistic forms, gained an increasing role in the definition of space. The painting in Sopocani, with its monumental dimensions, its harmony of ancient proportions, precise drawing and modeling, wealth of colours and splendour of gold, reached an outstanding level in the Byzantine painting of that epoch. The decoration of the monuments that were built later, up to the end of the XIII century, mirrored the achievements of the Sopocani painting and continued to develop by including elements from the Antiquity. Thus, at the beginning of the XIV century, the emulation of models from the Antiquity came to full expression in the monumental endowments of King Milutin.


KEBERLANJUTAN ◽  
2018 ◽  
Vol 3 (2) ◽  
pp. 897
Author(s):  
ROMENAH ROMENAH

AbstractThe National Education System has grown so rapidly over time. A variety of efforts have been made to build every prosperous, dignified Indonesian human being, so that the quality of Indonesian thinking is progressing. The ASEAN Economic Community which has been launched since 2015 has resulted in free competition, both in trade, employment, and there is free competition for educators in ASEAN countries. Besides that, Indonesian education is faced with challenges and developments in the times, where the culture between ASEAN countries has no limits, this is the challenge faced when implementing the Asean Economic Comunity (ASEAN Economic Community) MEA. Indonesia as a country in the ASEAN region must prepare domestic educators to have professionalism and character so that they can compete with the AEC. Educators must be aware of the essence of the existence of their profession, continue to struggle to make changes in order to realize professionalism with noble character. Efforts made in preparing professional educators to face the challenges of the AEC must touch the most fundamental aspects of changing their competencies, namely the mindset. A student must be more advanced and innovative in developing his learning so that he can change the mindset of students to do agent of change. Through this mindset educators will become professional and characterized so that they can compete and compete in the MEA era. Keywords: MEA, Changes in Mindset, Professional Educators


CCIT Journal ◽  
2014 ◽  
Vol 7 (3) ◽  
pp. 420-436
Author(s):  
Dewi Immaniar ◽  
Sudaryono Sudaryono ◽  
Ayu Ningrum

Talk about retail business can not be separated from the importance of service to consumers and good quality goods . But at the present time due to intense competition in the business world , the service and quality of goods is not enough to be able to increase revenue and attract customers loyal . This makes companies think hard to survive and stable in the business . One of them is by using a media campaign in this regard more toward print or visual media is indirectly felt the value of their effectiveness in communicating product marketing programs . PT . Times Prima Indonesia is a company engaged in the retail book with the name of the Times bookstores . Based on the analysis of the company’s problems requires additional media types supporting more varied and creatif promotion of existing ones, which will be used as a complement and a media campaign as well as to enrich the data renewal campaign design to capture the interest of consumers in which one form of the media campaign is shaped merchandise . Therefore , do Enriching ( enrich ) media campaign merchandise before it is less varied and has not formed a company image . The methodology used is the analysis, observation and design . Besides the new design has been tested with the implemented test duration for 6 months, and greatly increases the perceived contribution , this is evidenced by the chart sales increasing each month.


2020 ◽  
Vol 12 (2) ◽  
pp. 93-100
Author(s):  
Yoel Tabuni

In line with the rapid development of the times and the increasingly complex problems faced by the state, there has also been a development in government administration which has been marked by a shift in the paradigm of governance from Rule Governance. This situation makes the bureaucracy rigid, in an environment that is only limited to flowing the instructions or following instructions. The district government in an Asologaima District has the main task of carrying out part of the authority delegated by the district head in the fields of government, economy, and development, society, peace, and order as well as coordination.The method is sed is descriptive method. Bureaucrats as providers of public services must be able to provide quality services, the quality of service of bureaucrats to society is closely related to customer satisfaction or consumer satisfaction as the recipient of the service itself.


Author(s):  
Stefan Winter

This concluding chapter summarizes key themes and presents some final thoughts. The book has shown that the multiplicity of lived ʻAlawi experiences cannot be reduced to the sole question of religion or framed within a monolithic narrative of persecution; that the very attempt to outline a single coherent history of “the ʻAlawis” may indeed be misguided. The sources on which this study has drawn are considerably more accessible, and the social and administrative realities they reflect consistently more mundane and disjointed, than the discourse of the ʻAlawis' supposed exceptionalism would lead one to believe. Therefore, the challenge for historians of ʻAlawi society in Syria and elsewhere is not to use the specific events and structures these sources detail to merely add to the already existing metanarratives of religious oppression, Ottoman misrule, and national resistance but rather to come to a newer and more intricate understanding of that community, and its place in wider Middle Eastern society, by investigating the lives of individual ʻAlawi (and other) actors within the rich diversity of local contexts these sources reveal.


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