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Technological Aspects (technological + aspect)

Distribution by Scientific Domains

Life Sciences	22%
Business, Economics, Finance and Accounting	22%

Selected Abstracts

DNA Microarray Experiments: Biological and Technological Aspects

BIOMETRICS, Issue 4 2002
Danh V. Nguyen
Summary. DNA microarray technologies, such as cDNA and oligonucleotide microarrays, promise to revolutionize biological research and further our understanding of biological processes. Due to the complex nature and sheer amount of data produced from microarray experiments, biologists have sought the collaboration of experts in the analytical sciences, including statisticians, among others. However, the biological and technical intricacies of microarray experiments are not easily accessible to analytical experts. One aim for this review is to provide a bridge to some of the relevant biological and technical aspects involved in microarray experiments. While there is already a large literature on the broad applications of the technology, basic research on the technology itself and studies to understand process variation remain in their infancy. We emphasize the importance of basic research in DNA array technologies to improve the reliability of future experiments. [source]

Process Cheese: Scientific and Technological Aspects,A Review

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 2 2008
Rohit Kapoor
ABSTRACT:, Process cheese is produced by blending natural cheese in the presence of emulsifying salts and other dairy and nondairy ingredients followed by heating and continuous mixing to form a homogeneous product with an extended shelf life. Extensive research on the important physicochemical and functional properties associated with process cheese and the various physicochemical, technological, and microbiological factors that influence these properties has resulted in process cheese being one of the most versatile dairy products with numerous end-use applications. The present review is an attempt to cover the scientific and technological aspects of process cheese and highlight and critique some of the important research findings associated with them. The 1st objective of this article is to extensively describe the physicochemical properties and microstructure, as well as the functional properties, of process cheese and highlight the various analytical techniques used to evaluate these properties. The 2nd objective is to describe the formulation parameters, ingredients, and various processing conditions that influence the functional properties of process cheese. This review is primarily targeted at process cheese manufacturers as well as students in the field of dairy and food science who may want to learn more about the scientific and technological aspects of process cheese. The review is limited to the relevant research associated with process cheeses as defined by the U.S. Code of Federal Regulations and does not cover imitation and substitute cheeses. [source]

Technological Scanning by Small Canadian Manufacturers

JOURNAL OF SMALL BUSINESS MANAGEMENT, Issue 2 2001
Louis Raymond
Given that in many industries new production and information technologies have fundamentally changed the way in which firms must operate and compete, the technological aspect of environmental scanning has become a critical success factor for many small and medium-sized manufacturing enterprises. As little is presently known about how technological scanning manifests itself in these organizations and about what determines the nature and level of this activity, a survey study of 324 Canadian firms was done. Testing a research model resulted in identifying four interrelated dimensions of scanning activity, namely scanning objectives, type of information, information sources, and management practices. Key determinants of this activity were also identified, including the firms' strategy, environmental uncertainty, production technology, level of R&D, information networks, and the owner-manager's education level. [source]

Technologies for value creation: an exploration of remote diagnostics systems in the manufacturing industry

INFORMATION SYSTEMS JOURNAL, Issue 3 2008
Katrin Jonsson
Abstract., With firms increasingly relying on ubiquitous computing to implement major business initiatives, it is becoming ever more necessary to understand the technological aspects of business developments. This paper analyzes the use of remote diagnostics systems in the manufacturing industry and discusses the opportunities and challenges for the early adopters. It pays specific attention to the impact on business aspects such as the value creation process consisting of relationships, roles, and architecture and the value proposal consisting of a business offer and customer value. The study shows how ubiquitous computing allows manufacturers to become remote service providers while customers can either become co-creators of value or passive receivers of created value. Ubiquitous computing also creates possibilities for the manufacturing industry to design new kinds of business offers based on remote presence. Studying remote diagnostics systems shows that ubiquitous computing creates value when deployed in products, and not just in relation to individuals. Moreover, the design of the value-creation process should not be limited to the single supplier or customer organization, as ubiquitous computing applications take no notice of organizational boundaries. [source]

Heterofermentative pattern and exopolysaccharide production by Lactobacillus helveticus ATCC 15807 in response to environmental pH

JOURNAL OF APPLIED MICROBIOLOGY, Issue 5 2001
M.I. Torino
Aims: The objective of this work was to evaluate the fermentation pattern of and the exopolysaccharide (EPS) production by Lactobacillus helveticus ATCC 15807 in milk batch cultures under controlled pH (4·5, 5·0 and 6·2). Methods and Results: EPS concentration was estimated by the phenol/sulphuric acid method and the chemical composition of purified EPS by HPLC. Fermentation products and residual sugars were determined by HPLC and enzymatic methods. The micro-organism shifted from a homofermentative to a heterofermentative pattern, producing acetate (9·5 and 5·8 mmol l,1) at pH 5·0 and 6·2, respectively, and acetate (7·1 mmol l,1) plus succinate (1·2 mmol l,1) at pH 4·5. At pH 5·0 and 6·2, acetate derived from citrate while at pH 4·5 it came from both citrate and pyruvate splitting. The EPS has a MW of 105,106 and contains phosphate (81% in average), rhamnose (traces), and glucose and galactose in a ratio of 1 : 1 (pH 6·2) and 2 : 1 (pH 4·5 and 5·0). The highest production (549 mg l,1) corresponded to pH 5·0 and the lowest (49 mg l,1) to pH 6·2. Conclusions: The heterofermentative pattern of Lact. helveticus ATCC 15807 was linked to alternative pyruvate pathways and/or citrate metabolism according to the environmental pH. The EPS production was improved under low environmental pH conditions. Significance and Impact of the Study: This work provides relevant information of the effect of pH on the metabolism of citrate and EPS production by Lact. helveticus. It may contribute to improve technological aspects of ropy and citrate-utilizing lactic acid bacteria. [source]

The Elimination of Trans Fats from Spreads: How Science Helped to Turn an Industry Arounda

NUTRITION REVIEWS, Issue 6 2006
Onno Korver PhD
Mensink and Katan showed in 1990 that trans fats reduce high- and increase low-density lipoprotein cholesterol. Unilever aided this study because the company considered knowledge on trans fats incomplete in spite of their long history of safe use. The decision in 1994 to remove trans fats from Unilever's retail spreads was triggered by media events, but it was built on a solid understanding of the nutritional and technological aspects of trans fats. Over the next 14 years, manufacturers worldwide followed suit. This experience illustrates that food companies need to know about the health effects of their products and how to apply that knowledge. [source]

Relationships between innovation stimulus, innovation capacity, and innovation performance

R & D MANAGEMENT, Issue 5 2006
Daniel I. Prajogo
This paper examines the integration of the human and technological aspects of innovation management by modelling the innovation stimulus , innovation capacity relationship in determining innovation performance. The research framework developed in this study was tested amongst 194 managers of Australian firms. The survey responses indicate that both the relationships between innovation stimulus and innovation capacity and between innovation capacity and innovation performance are significant and strong. However, innovation stimulus does not show any direct effect on innovation performance, suggesting that its effect is mediated through innovation capacity. The overall practical implication that can be drawn from the findings is that to achieve high innovation performance, organizations first need to develop the behavioural and cultural context and practices for innovation (i.e. stimulus), and only within such conducive environments is it possible for organizations to develop innovative capacity in research and development and technology so as to more effectively deliver innovation outcomes and performance. [source]

DNA Microarrays: Experimental Issues, Data Analysis, and Application to Bacterial Systems

BIOTECHNOLOGY PROGRESS, Issue 5 2004
Yandi Dharmadi
DNA microarrays are currently used to study the transcriptional response of many organisms to genetic and environmental perturbations. Although there is much room for improvement of this technology, its potential has been clearly demonstrated in the past 5 years. The general consensus is that the bottleneck is now located in the processing and analysis of transcriptome data and its use for purposes other than the quantification of changes in gene expression levels. In this article we discuss technological aspects of DNA microarrays, statistical and biological issues pertinent to the design of microarray experiments, and statistical tools for microarray data analysis. A review on applications of DNA microarrays in the study of bacterial systems is presented. Special attention is given to studies in the following areas: (1) bacterial response to environmental changes; (2) gene identification, genome organization, and transcriptional regulation; and (3) genetic and metabolic engineering. Soon, the use of DNA microarray technologies in conjunction with other genome/system-wide analyses (e.g., proteomics, metabolomics, fluxomics, phenomics, etc.) will provide a better assessment of genotype-phenotype relationships in bacteria, which serve as a basis for understanding similar processes in more complex organisms. [source]