The growth is impending concern, face to ‹ecology› musts of over-depletion/pollution. The technology-driven key is in ‹robot age› implements, by ‹to de-materialise› and ‹to re-materialise› goals. The paper draws on topics outlined in recent investigation of the authors, with the guess that progress is artificial man conquest, whose consistency cooks up transcendental (God benignity) or immanent...

Mannitol is a polyol commonly used in food and pharmaceutical industries. Its biological large-scale production hindered by the elevated costs of fructose-rich feedstocks. Grape must could be an interesting substrate for this process, due to its bulk commercial imbalance caused unsold wine stocks. In present work, red white were assessed as feedstocks mannitol employing three Lactobacillales sp...

A reversed-phase LC method, optimised for the separation of trans- and cis-resveratrol, catechin, epicatechin, quercetin and rutin, is reported. Analyses were performed on a reversed-phase column by gradient elution. Detection was carried out by photodiode array, although the use of a fluorimetric detector considerably lowered the detection limits for catechin, epicatechin and both resveratrol ...

Despite the increasing importance of the Internet, there is little work that addresses the degree to which the models and theories of Internet diffusion in developed countries can be applied to Internet diffusion in developing countries. This paper presents the first attempt to address this issue through theory driven modeling of Internet diffusion. Consistent with previous research, our findin...

The current state of the agro-industrial complex and food industry allows to satisfy needs various consumers groups. Among those needs, functional foods enriched with beneficial nutrients are becoming more popular. Polyphenols sometimes used as such additives. bioflavonoid resveratrol, among group polyphenols, has very promising antioxidant, therapeutic, antimicrobial properties. In this regard...

Problematic fermentations are common in the wine industry. Assimilable nitrogen deficiency is the most prevalent cause of sluggish fermentations and can reduce fermentation rates significantly. A lack of nitrogen diminishes a yeast's metabolic activity, as well as the biomass yield, although it has not been clear which of these two interdependent factors is more significant in sluggish fermenta...

The present research is aimed at investigating the potential of two commercial Saccharomyces cerevisiae strains (EC1118 and AWRI796) to generate wine-specific volatile molecule fingerprinting in relation initial must applied. To eliminate effects all process variables obtain more reliable results, comparative fermentations on interlaboratory scale five different regional red grape musts were ca...