Tom Mulhern  Dave Lathrop 《Design Management Review》2003,14(3):27-33

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Yong‐il An  Mark Delaney  Tom Hardy  Jeff McFarland 《Design Management Review》2003,14(4):52-57

With high‐speed wireless access and the miniaturization of essential components, digital technologies are poised to reshape communications. It's a threshold that opens on to a horizon of seemingly endless opportunities. But Yong‐il An, Mark Delaney, Tom Hardy, and Jeff McFarland recommend that designers stick to creating what is useful and needed—qualities that can be identified by market segment and cultural research—rather than go after technology for technology's sake.  相似文献   

    

Alonso-Monge R  Ureña T  Nombela C  Pla J 《Yeast (Chichester, England)》2007,24(9):715-722

A functional comparison of three human SAPKs with fungal Hog1p was undertaken, using Saccharomyces cerevisiae as a heterologous expression system. We characterized the role of mammalian MAP kinases in sensitivity to both osmotic and oxidative stress of a S. cerevisiae hog1 mutant. Western blot analyses indicated that S. cerevisiae can only phosphorylate mammalian MAP kinases in response to osmotic stress but not to oxidative stress, while morphogenetic defects characteristic of hog1 mutants under hyperosmotic stress are only suppressed by fungal and not mammalian Hog1p. Our data demonstrate the functional conservation of MAPKs although they also evidence differential aspects among the three human SAPKs and the fungal MAPKs.  相似文献   

    

Tomé E  Teixeira P  Gibbs PA 《Food microbiology》2006,23(4):399-405

The natural microflora of cold-smoked fish at the end of shelf-life are lactic acid bacteria (LAB). Some of these display a capacity to inhibit spoilage as well as several strains of pathogenic micro-organisms, e.g. Listeria monocytogenes which is isolated frequently from cold-smoked salmon (CSS). Eight batches of sliced vacuum-packed CSS from Norway, Scotland and Spain were collected at retail. Packs were stored at 5 degrees C and examined for chemical and microbiological characteristics, at purchase date and at expiration date. pH, water activity and salt content were similar to available data on lightly preserved fish products. There was a consistent pattern in the development of the microflora on CSS; the initial level of LAB was low on freshly produced CSS (10(2) cfu g(-1)); however, storage in vacuum packaging at refrigeration temperature was elective for LAB. At the end of the stated shelf-life these micro-organisms, represented mainly by Lactobacillus spp., attained ca.10(7) cfu g(-1) while Enterobacteriaceae counts were consistently lower (10(5) cfu g(-1)), which indicates the ability of LAB to grow and compete with few carbohydrates available and in the presence of moderate salt concentrations. L. monocytogenes was not found in any sample. Forty-one percent of LAB strains isolated exhibited inhibitory capacity against Listeria innocua, in a plate assay. A majority of the inhibitory effects were non-bacteriocinogenic, but nevertheless were very competitive cultures which may provide an additional hurdle for improved preservation by natural means.  相似文献   

    

Hans Bergman  Tom Winlow 《Design Management Review》1994,5(3):21-25

THE TELEPHONE OPERATOR Position System—Multipurpose (TOPS MP) is one of Northern Telecom's most successful products, capturing much of the North American market. Hans Bergman and Tom Winlow believe this is due to an interdisciplinary process that makes user needs rather than technology the highest priority. In this situation, design emerges as an equal partner with engineering and marketing in the development effort, with positive consequences for customers and the company.  相似文献   

    

Tom Agbor-Egbe  June E Rickard 《Journal of the science of food and agriculture》1990,51(2):215-221

The objective of these experiments was to study the phenolic compounds present in the cormels of the edible aroids, Colocasia spp and Xanthosoma spp. This investigation shows the existence of a range of phenolic compounds which includes gallic acid, chlorogenic acid, ( + )-catechin, ( ? )-epicatechin and ( ? )-epigallocatechin and the possible presence of proanthocyanidins and jlavonols. Aqueous acetone extracts were examined by thin layer chromatography and high performance liquid chromatography for their phenolic constituents.  相似文献   

    

Juan A. Giménez‐Bastida  Antonio González‐Sarrías  Mar Larrosa  Francisco Tomás‐Barberán  Juan C. Espín  María‐Teresa García‐Conesa 《Molecular nutrition & food research》2012,56(5):784-796

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Simbarashe Samapundo  Tom Anthierens  Jerry Ampofo‐Asiama  Ramize Xhaferi  Ilse Van Bree  Slawomir Szczepaniak  Olivier Goemaere  Liselot Steen  Marieke Dhooge  Hubert Paelinck  F. Devlieghere 《Journal of Food Safety》2013,33(1):59-70

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Tomáš Brányik  António A. Vicente  Pavel Dostálek  José A. Teixeira 《Journal of the Institute of Brewing》2008,114(1):3-13

The attractive prospect of a continuous beer fermentation system consists mostly of the accelerated transformation of wort into beer. Although continuous beer fermentation has been studied as a promising technology for several decades, the number of industrial applications is still limited. The major obstacle hindering the extensive industrial exploitation of this technology is the difficulty in achieving the correct balance of sensory compounds in the short time typical for continuous systems. This paper offers an integral view on the particularities of continuous systems, which may impart beer a sensorial character distinct from conventionally fermented counterparts. The main groups of flavour active compounds are discussed from the perspective of possible control strategies by means of process parameters and strain selection.  相似文献   

    

Grevenstuk T  Gonçalves S  Domingos T  Quintas C  van der Hooft JJ  Vervoort J  Romano A 《Journal of the science of food and agriculture》2012,92(8):1638-1642

BACKGROUND: The aim of this study was to investigate the growth‐inhibiting efficacy of Drosera intermedia extracts (water, methanol and n‐hexane) against four food spoilage yeasts and five filamentous fungi strains responsible for food deterioration and associated with mycotoxin production, in order to identify potential antimycotic agents. RESULTS: The n‐hexane extract showed a broad activity spectrum against all tested microorganisms, followed, in activity, by the methanol and water extracts. The major component of the n‐hexane extract was purified using a solid‐phase extraction column and identified as plumbagin. Results show that high‐purity plumbagin can be produced from D. intermedia cultures following a simple and effective isolation procedure. A sample of purified plumbagin was tested against the same panel of microorganisms and high growth‐inhibiting capacity was observed. Minimum inhibitory concentrations less than 2 µg mL^?1 were obtained against the filamentous fungi. In the case of the species Aspergillus fumigatus, A. niger and A. flavus , activities comparable to miconazole were obtained. CONCLUSION: The results obtained provided evidence of the antimycotic activity of plumbagin, suggesting that D. intermedia could be the source of an interesting compound for the food industry as an alternative to preservatives. Copyright © 2011 Society of Chemical Industry  相似文献