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Artigos de revistas sobre o assunto "Technologie hurdle":
Falconer, James R., Darren Svirskis, Ali A. Adil e Zimei Wu. "Supercritical Fluid Technologies to Fabricate Proliposomes". Journal of Pharmacy & Pharmaceutical Sciences 18, n.º 5 (15 de novembro de 2015): 747. http://dx.doi.org/10.18433/j3qp58.
Putnik, Predrag, Branimir Pavlić, Branislav Šojić, Sandra Zavadlav, Irena Žuntar, Leona Kao, Dora Kitonić e Danijela Bursać Kovačević. "Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices". Foods 9, n.º 6 (1 de junho de 2020): 699. http://dx.doi.org/10.3390/foods9060699.
Ankita, Ankita, Singh Rongen e Nayansi Nayansi. "Effect of Hurdle Technology on the Quality and Stability of Minimally Processed Papaya". International Journal of Scientific Research 3, n.º 8 (1 de junho de 2012): 173–76. http://dx.doi.org/10.15373/22778179/august2014/50.
Wilson, M., H. Anderson, J. Fellows e C. Lewinsohn. "Ceramic-Based Planar Heat Pipe (Plate) for Passive Electronics Cooling". Additional Conferences (Device Packaging, HiTEC, HiTEN, and CICMT) 2011, CICMT (1 de setembro de 2011): 000159–65. http://dx.doi.org/10.4071/cicmt-2011-wa12.
Amin, Afzaal, Shaukat e Muhammad Hayat Khan. "Issues in the Implementation of E-Governance in Khyber Pakhtunkhwa (KP)". Global Regional Review IV, n.º II (30 de junho de 2019): 489–500. http://dx.doi.org/10.31703/grr.2019(iv-ii).52.
Brill, Joel V. "Bringing New Technologies to Market: Hurdles and Solutions". Gastroenterology 139, n.º 1 (julho de 2010): 32–35. http://dx.doi.org/10.1053/j.gastro.2010.05.003.
Manthey, Sarah, Christin Eckerle e Orestis Terzidis. "Tackling the Critical Hurdles: Revising Technology-Based Ideation Processes". European Conference on Innovation and Entrepreneurship 17, n.º 1 (7 de setembro de 2022): 327–35. http://dx.doi.org/10.34190/ecie.17.1.397.
Kazi, Ms Tabassum, e Mr Omprakash Mandge. "AI and Its Dual Impacts on Society". International Journal for Research in Applied Science and Engineering Technology 12, n.º 6 (30 de junho de 2024): 663–68. http://dx.doi.org/10.22214/ijraset.2024.63202.
Skovgaard, Niels. "Hurdle Technologies. Combination Treatments for Food Stability, Safety and Quality. Food Engineering Series". International Journal of Food Microbiology 91, n.º 2 (março de 2004): 224. http://dx.doi.org/10.1016/s0168-1605(03)00370-2.
Casey, Anthony, e Anthony Niblett. "Micro-Directives and Computational Merger Review". Stanford Journal of Computational Antitrust, n.º 1 (29 de novembro de 2021): 132–52. http://dx.doi.org/10.51868/8.
Teses / dissertações sobre o assunto "Technologie hurdle":
Mechmechani, Samah. "Hurdle technology using microencapsulated proteolytic enzymes and microencapsulated carvacrol to fight pathogenic bacterial biofilms". Electronic Thesis or Diss., Université de Lille (2022-....), 2022. http://www.theses.fr/2022ULILR023.
The ambient operating environments in the food and medical sectors allow bacteria to adhere and develop on the substrates, resulting in the growth of resistant pathogenic bacterial biofilms. These pathogenic structures are responsible for several foodborne diseases and health-care associated infections. Consequently, to combat this public health burden, several strategies have recently been proposed which include chemical and mechanical removal. This work presents the different factors that influence bacterial adhesion and biofilm formation on abiotic surfaces, as well as biofilm resistance to disinfectants. The different strategies for biofilm prevention and eradication are described. Microencapsulation using spray-drying method for the formulation of anti-biofilm active components as a tool to ensure their stability and improves their biological activities are also presented. In this context, a study was conducted using carvacrol, a natural antimicrobial agent, to control biofilms of Pseudomonas aeruginosa and Enterococcus faecalis. Indeed, these two bacteria are responsible for several infections worldwide due to their persistence on abiotic surfaces in hospitals and food processing industries. Furthermore, in order to enhance the antimicrobial activity of carvacrol and reduce its volatility and low solubility in water, feed emulsions were prepared with sodium caseinate and maltodextrins and then spray dried to obtain dry carvacrol microcapsules. The results showed that carvacrol had a strong antimicrobial activity against both bacterial biofilms. Furthermore, our findings revealed that microencapsulation by spray drying significantly increased the antimicrobial activity of carvacrol while reducing the amounts used. Indeed, microencapsulated carvacrol was able to reduce biofilm below the detection limit for Pseudomonas aeruginosa and 5.5 log CFU mL-1 for Enterococcus faecalis after 15 min of treatment. However, the complete removal of biofilms from abiotic surfaces in medical and food sectors has proven difficult with the single use of disinfection strategy due to the high protection of the biofilm cells by the extracellular polymeric matrix. This matrix provides an initial protective barrier for the biofilm cells, and makes biofilms highly resistant to antimicrobial agents. The effectiveness of hurdle technology in removing biofilms using different strategies is discussed in this work. One of the hurdle technology approaches is the use of matrix-degrading enzymes that can disperse bacteria embedded in biofilms for more efficient disinfection when combined with biocide agents. Indeed, two proteolytic enzymes, pepsin and trypsin, targeting matrix proteins, have been studied for their potential to degrade biofilms of Pseudomonas aeruginosa and Enterococcus faecalis and their synergistic effect when combined with carvacrol. The direct analysis using epifluorescence microscopy allowed visualization of the dispersive activity of proteases and the lethal activity of carvacrol against the two bacterial biofilms. In addition, the combined pepsin or trypsin treatment with carvacrol showed more significant reduction of both biofilms compared to carvacrol treatment alone. Moreover, this reduction was more substantial after sequential treatment of both enzymes followed by carvacrol. However, the enzyme activity is highly influenced by environmental factors and is only optimal under restricted conditions. Another disadvantage of using enzymes is self-degradation, leading to instability. Indeed, protease microcapsules containing pepsin or trypsin complexed with pectin and maltodextrin have been prepared
McMahon, Carol Martha Mary. "Pathogen control in sous vide processing by thermal inactivation and hurdle technology". Thesis, University of Ulster, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.388950.
Sahmurat, Fatma. "Hurdle Technologies Using Essential Oils And High Hydrostatic Pressure To Inactivate E. Coli In Fresh Beef". Diss., Virginia Tech, 2016. http://hdl.handle.net/10919/83442.
Ph. D.
Provost, David 1959. "Hurdles in the business case for the Semantic Web". Thesis, Massachusetts Institute of Technology, 2004. http://hdl.handle.net/1721.1/17883.
Includes bibliographical references (leaves 29-34).
The nuclear winter that filled the vacuum created by the Internet implosion was characterized by highly conservative investments in new technologies. This was particularly true for Internet- and Web-oriented technologies since after all, being a believer just wasn't as popular as it used to be. However, life, business, and science go on, and the Web is no exception. This thesis will examine hurdles in the business case for the Semantic Web. In one sense, the Semantic Web is an extension or enhancement of the existing World Wide Web (Web). As we know it today, the Web is a rich medium that allows humans to express themselves, learn, interact, and reach an audience that was a pipe dream just a decade ago. At the same time, the Web is of limited utility to computers (machines). For example, a human being could easily recognize a postal address or the specifications of an order for steel; a machine could not. To a machine, these data would simply be elements to be rendered and displayed on a monitor, with no intrinsic or cumulative meaning. In this sense, one of the goals set for the Semantic Web is to create meaning and utility for machines that allows for interpretation and action with far less human intervention. Issues related to the challenges, practicalities, theories and opportunities of the Semantic Web will be discussed. In the process, hopefully, this thesis will identify some of the stepping stones in building a business case for this evolution. Notably, today's comments regarding the Semantic Web sound very similar to what was once said about the practicalities of eBusiness and the likelihood of its adoption.
by David Provost.
S.M.M.O.T.
Rodriguez, Leon Alexis, e Khushboo Singh. "Adoption hurdles faced by organizations embracing SAFe®". Thesis, Uppsala universitet, Industriell teknik, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-411177.
Benli, Hakan. "Sequential application of epsilon-polylysine, lauric arginate and acidic calcium sulfate for inactivation of pathogens on raw chicken and beef". [College Station, Tex. : Texas A&M University, 2008. http://hdl.handle.net/1969.1/ETD-TAMU-2965.
Hashimoto, Jorge Minoru. "Utilização da tecnologia dos metodos combinados na conservação do leite de coco". [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/322521.
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Doutorado
Doutor em Ciência de Alimentos
Crona, Elna, e Nathalie Johnsson. "Jämförelse av olika konserveringsmedel genom belastningstest i ett flytande livsmedel". Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-20949.
Introduction One third of food produced in the world is discarded (United Nations Development Program [UNDP], 2020) and food-destroying microorganisms are a common problem and a contributing cause of global food waste (Snyder & Worobo, 2018). The food industry therefore uses various hurdle techniques to minimize the risk of growth of spoilage organisms (Snyder & Worobo, 2018). One strategy to check whether different hurdle techniques meet their purpose is to expose foods in a challenge test. Aim The aim of the study was to compare the preservatives lingonberry juice and potassium sorbate + sodium benzoate and examine any physical and chemical changes over time through a challenge test on a liquid food product. Material and method A liquid food (n = 73 á 180 ml) was inoculated in a challenge test with log 2-3 microorganisms per ml food. Thereafter preservatives lingonberry juice (n = 24) or potassium sorbate + sodium benzoate (n = 25) were added. One third of the samples (n = 24) were left without preservatives. Sampling for analysis of growth, color, pH and viscosity (mPas) was performed at 0, 14 and 30 days after the food was inoculated with microorganisms. Results The results showed microbiological growth in all food products at day 0. Day 14 growth were found in the food with potassium sorbate + sodium benzoate and lingonberry juice. By the analysis on day 30 growth in the food with potassium sorbate + sodium benzoate and in the food without preservatives were showed. Over time physical changes of viscosity and chemical changes of pH occurred. Regard to color only marginal changes occurred. Conclusion The result of the challenge test showed that lingonberry juice is the preservative that has the best effect regard to product stability through inhibiting the added microorganisms. The results of the physical measurements showed changes regard to viscosity over time. Color only showed marginal changes. The result of the chemical measurement showed changes of pH over time.
Amadori, Sonny. "Utilizzo del citral per aumentare l'efficacia di trattamenti con campi elettrici pulsati". Master's thesis, Alma Mater Studiorum - Università di Bologna, 2018. http://amslaurea.unibo.it/16840/.
Andrade, Ivana Morais Geremias de. "Estimativa da vida de prateleira de caldo de cana padronizado estocado sob refrigeração". Universidade de São Paulo, 2014. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-22092014-112413/.
The present study consisted in standardizing the total soluble solids (SS) and titratable acidity (TA) ratio, in small scale processing and in estimating the shelf-life (SL) of sugarcane juice stored under ideal, commercial and abusive temperature conditions. A central composite rotational design with eleven formulations of sugarcane juice was used to investigate the ratio of the formulation that resulted in the best sensory acceptance in a wide range of SS (13,1 a 25,9 ºBrix) and TA (0,02 a 0,09% citric acid). Found the best formulation, three batches of standardized sugarcane juice were processed (L1, L2 and L3). The juice´s stabilization was based on the following combination of thermal and non-thermal methods: acidification, pasteurization (95 °C/30 s), aseptic filling in polyethylene terephthalate (PET) bottles and refrigerated storage. Physico-chemical, microbiological and enzymatic tests, including the determination of the peroxidase (POD) and polyphenol oxidase (PPO) activities, were performed in the fresh and freshly processed (time zero of SL) juice. For the SL study, standardized pasteurized sugarcane juice samples were stored at temperatures of 4, 8, 12 and -18 °C (control), kept in the dark. The estimate of the product´s SL was based on microbiological and sensory tests. The evaluation of the microbiological stability was based on the psychrotrophic bacteria and fungi counts. Nine-point hedonic scale tests for appearance and flavor evaluation were used in order to assess the sensory stability. The mean values of sensory acceptance, for overall impression, of the eleven formulations showed no statistical difference (p > 0.05) among them. It was found that only the effect of TA was significant (p < 0.05). The chosen formulation for sugarcane juice standardization was that one with TA 0.09 % (pH near 3.9) and SS 19.5 ºBrix. For the freshly processed standardized pasteurized juice, the pH was less than 4.4 in L1, L2 and L3. The mesophilic counts did not exceed 50 CFU/mL. The presence of coliforms at 45 ºC and Salmonella was no confirmed. The average POD and PPO activities were 2.11 U/mL and 1.03 U/mL respectively. The psychrotrophic bacteria and fungi counts did not exceed 102 CFU/mL. The juice´s SL stored at 4, 8 and 12 °C were 71, 74 and 21 days, respectively. It was concluded that the juice was well accepted in a wide range of SS and TA, and the combination of methods was effective in reducing the enzyme activity and microbial counts. Moreover, temperatures of 4 and 8 °C were proved to be effective in maintaining the sugarcane juice´s quality for a period of time compatible with the consumer market demand.
Livros sobre o assunto "Technologie hurdle":
Leistner, Lothar, e Grahame W. Gould. Hurdle Technologies. Boston, MA: Springer US, 2002. http://dx.doi.org/10.1007/978-1-4615-0743-7.
Leistner, Lothar. Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality. Boston, MA: Springer US, 2002.
Leistner, Lothar. Hurdle technologies: Combination treatments for food stability, safety, and quality. New York: Kluwer Academic/Plenum Publishers, 2002.
Silva, Anthony De. Full RPM fan balancing at Hurley Ventilation Technologies Inc. Sudbury, Ont: Laurentian University, School of Engineering, 2000.
Boadu, Kwame. Performance of mine fans manufactured by Hurley Ventilation Technologies Inc. Sudbury, Ont: Laurentian University, School of Engineering, 1999.
Leistner, Lothar. "Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality". Springer, 2012.
Gould, Grahame W., e Lothar Leistner. Hurdle Technologies: Combination Treatment for Food Stability, Safety and Quality (Food Engineering Series). Springer, 2002.
Innovative Antriebe 2016. VDI Verlag, 2016. http://dx.doi.org/10.51202/9783181022894.
Anson, Denis K. Assistive Technology for People with Disabilities. ABC-CLIO, LLC, 2018. http://dx.doi.org/10.5040/9798400615559.
Valk, Alison, Ximin Mi e Ashley L. Schick. Making Virtual Reality a Reality. Bloomsbury Publishing Inc, 2023. http://dx.doi.org/10.5040/9798216171966.
Capítulos de livros sobre o assunto "Technologie hurdle":
Rahman, Mohammad Shafiur. "Hurdle Technology in Food Preservation". In Food Engineering Series, 17–33. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-10677-9_2.
Priyanka, S., E. Arun Kumar, J. A. Moses e C. Anandharamakrishnan. "Food Preservation and Hurdle Technology". In Emerging Technologies for the Food Industry, 39–84. New York: Apple Academic Press, 2024. http://dx.doi.org/10.1201/9781003413592-2.
Leistner, L. "Principles and applications of hurdle technology". In New Methods of Food Preservation, 1–21. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2105-1_1.
Kumar, Yogendra, Lipika Das e Koushik Guha Biswas. "Biodiesel: Features, Potential Hurdles, and Future Direction". In Clean Energy Production Technologies, 99–122. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-4509-9_5.
Soliva-Fortuny, Robert, Nuria Grigelmo-Miguel, Gustavo V. Barbosa-Cánovas e Olga Martín-Belloso. "Nonthermal Processes as Hurdles with Selected Examples". In Nonthermal Processing Technologies for Food, 406–27. Oxford, UK: Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9780470958360.ch28.
Navarro-Cruz, Addí Rhode, Raúl Ávila-Sosa, Obdulia Vera-López e Carlos Enrique. "Hurdle Technologies for the Control of Microbial Growth in Food". In Food Microbiology and Biotechnology, 3–44. Includes bibliographical references and index.: Apple Academic Press, 2020. http://dx.doi.org/10.1201/9780429322341-2.
Barbosa-Cánovas, Gustavo V., Semanur Yildiz, Manolya E. Oner e Kezban Candoğan. "Selected Novel Food Processing Technologies Used as Hurdles". In Food Engineering Series, 629–57. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-42660-6_24.
Zhang, Dengfeng, e Xinkai Zhang. "Framework of Hurdle Technology Teaching Mode Based on “Internet+” Platform". In Lecture Notes in Electrical Engineering, 1125–28. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-3250-4_143.
Dabas, Kiran, e Khursheed Alam Khan. "Use of Hurdle Technology in Processing of Fruits and Vegetables". In Processing of Fruits and Vegetables, 113–38. Series statement: Innovations in agricultural and biological engineering: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429505775-9.
Mohammad, Zahra H., Faizan Ahmad e Salam A. Ibrahim. "Quality and Safety of Fresh Produce during Storage: Hurdle Technology". In Quality Control in Fruit and Vegetable Processing, 3–33. New York: Apple Academic Press, 2023. http://dx.doi.org/10.1201/9781003304999-2.
Trabalhos de conferências sobre o assunto "Technologie hurdle":
Barron, James H. "Hurdles in Technology Transfer Between Industries". In ASME 1996 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 1996. http://dx.doi.org/10.1115/imece1996-0614.
Przednowek, Krzysztof, Tomasz Krzeszowski, Janusz Iskra e Krzysztof Wiktorowicz. "Markerless Motion Tracking in Evaluation of Hurdle Clearance Parameters". In International Congress on Sport Sciences Research and Technology Support. SCITEPRESS - Science and and Technology Publications, 2014. http://dx.doi.org/10.5220/0005080601290136.
Lane, Jay E., Jay A. Morrison, Bonnie Marini e Christian X. Campbell. "Hybrid Oxide-Based CMCs for Combustion Turbines: How Hybrid Oxide CMC Mitigates the Design Hurdles Typically Seen for Oxide CMC". In ASME Turbo Expo 2007: Power for Land, Sea, and Air. ASMEDC, 2007. http://dx.doi.org/10.1115/gt2007-27532.
Rymut, Bogusław, Tomasz Krzeszowski, Krzysztof Przednowek, Karolina H. Przednowek e Janusz Iskra. "Kinematic Analysis of Hurdle Clearance using a Mobile Device". In 6th International Congress on Sport Sciences Research and Technology Support. SCITEPRESS - Science and Technology Publications, 2018. http://dx.doi.org/10.5220/0006933600490055.
Krzeszowski, Tomasz, Krzysztof Przednowek, Krzysztof Wiktorowicz e Janusz Iskra. "Multiview Human Body Tracking of Hurdle Clearance: A Case Study". In 5th International Congress on Sport Sciences Research and Technology Support. SCITEPRESS - Science and Technology Publications, 2017. http://dx.doi.org/10.5220/0006498400830088.
Franklin, J. B., G. B. Smith e A. E. Earp. "A critical hurdle to widespread use of polymer based luminescent solar concentrators". In SPIE Solar Energy + Technology, editado por Neelkanth G. Dhere, John H. Wohlgemuth e Kevin W. Lynn. SPIE, 2013. http://dx.doi.org/10.1117/12.2022802.
Imhonopi, David, Chinelo Ekweogwu e Ugochukwu Urim. "FINANCING ENTREPRENEURSHIP IN NIGERIA: SURMOUNTING THE HURDLES". In 10th International Conference on Education and New Learning Technologies. IATED, 2018. http://dx.doi.org/10.21125/edulearn.2018.2729.
Przednowek, Krzysztof, Janusz Iskra e Karolina H. Przednowek. "Predictive Modeling in 400-Metres Hurdles Races". In International Congress on Sport Sciences Research and Technology Support. SCITEPRESS - Science and and Technology Publications, 2014. http://dx.doi.org/10.5220/0005082201370144.
Langer, Benjamin. "Hurdles and Solutions towards Improving the Charging Experience". In Symposium on International Automotive Technology. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2021. http://dx.doi.org/10.4271/2021-26-0144.
"HURDLES IN MULTI-LANGUAGE REFACTORING OF HIBERNATE APPLICATIONS". In 6th International Conference on Software and Data Technologies. SciTePress - Science and and Technology Publications, 2011. http://dx.doi.org/10.5220/0003469501290134.
Relatórios de organizações sobre o assunto "Technologie hurdle":
Jayme, Angeli, Imad Al-Qadi, Nadim Hamad, Breton Johnson, Hani Mahmassani, Jerry Quandt, Divyakant Tahlyan e Berkan Usta. Smart Mobility Blueprint for Illinois. Illinois Center for Transportation, junho de 2023. http://dx.doi.org/10.36501/0197-9191/23-007.
de Jesus, Ana, e Sara Melander. From Vision to Practice – Insights from Nordic-Baltic 5G applications across sectors. Nordregio, março de 2024. http://dx.doi.org/10.6027/r2024:111403-2503.
Norelli, John L., Moshe Flaishman, Herb Aldwinckle e David Gidoni. Regulated expression of site-specific DNA recombination for precision genetic engineering of apple. United States Department of Agriculture, março de 2005. http://dx.doi.org/10.32747/2005.7587214.bard.
Dawson, William O., e Moshe Bar-Joseph. Creating an Ally from an Adversary: Genetic Manipulation of Citrus Tristeza. United States Department of Agriculture, janeiro de 2004. http://dx.doi.org/10.32747/2004.7586540.bard.
Samochowiec, Jakub, Johannes C. Bauer e Kathrin Neumüller. Strategies for Dealing With the Labour Shortage – An Overview. Gdi-verlag, GDI Gottlieb Duttweiler Institute, junho de 2023. http://dx.doi.org/10.59986/hcmm6371.