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Chapter 9 Rhodes Must Fall (Book chapter)

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ISBN: 9781138588578 Year: DOI: 10.4324/9780429492204 Language: English
Publisher: Taylor & Francis
Added to DOAB on : 2020-09-01 00:05:05
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Epistemic Freedom in Africa is about the struggle for African people to think, theorize, interpret the world and write from where they are located, unencumbered by Eurocentrism. The imperial denial of common humanity to some human beings meant that in turn their knowledges and experiences lost their value, their epistemic virtue. Now, in the twenty-first century, descendants of enslaved, displaced, colonized, and racialized peoples have entered academies across the world, proclaiming loudly that they are human beings, their lives matter and they were born into valid and legitimate knowledge systems that are capable of helping humanity to transcend the current epistemic and systemic crises. Together, they are engaging in diverse struggles for cognitive justice, fighting against the epistemic line which haunts the twenty-first century. The renowned historian and decolonial theorist Sabelo J. Ndlovu-Gatsheni offers a penetrating and well-argued case for centering Africa as a legitimate historical unit of analysis and epistemic site from which to interpret the world, whilst simultaneously making an equally strong argument for globalizing knowledge from Africa so as to attain ecologies of knowledges. This is a dual process of both deprovincializing Africa, and in turn provincializing Europe. The book highlights how the mental universe of Africa was invaded and colonized, the long-standing struggles for 'an African university', and the trajectories of contemporary decolonial movements such as Rhodes Must Fall and Fees Must Fall in South Africa. This landmark work underscores the fact that only once the problem of epistemic freedom has been addressed can Africa achieve political, cultural, economic and other freedoms. This groundbreaking new book is accessible to students and scholars across Education, History, Philosophy, Ethics, African Studies, Development Studies, Politics, International Relations, Sociology, Postcolonial Studies and the emerging field of Decolonial Studies.

Chapter 1 Introduction: Seek Ye Epistemic Freedom First (Book chapter)

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ISBN: 9781138588578 Year: DOI: 10.4324/9780429492204 Language: English
Publisher: Taylor & Francis
Added to DOAB on : 2020-09-01 00:05:58
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Abstract

Epistemic Freedom in Africa is about the struggle for African people to think, theorize, interpret the world and write from where they are located, unencumbered by Eurocentrism. The imperial denial of common humanity to some human beings meant that in turn their knowledges and experiences lost their value, their epistemic virtue. Now, in the twenty-first century, descendants of enslaved, displaced, colonized, and racialized peoples have entered academies across the world, proclaiming loudly that they are human beings, their lives matter and they were born into valid and legitimate knowledge systems that are capable of helping humanity to transcend the current epistemic and systemic crises. Together, they are engaging in diverse struggles for cognitive justice, fighting against the epistemic line which haunts the twenty-first century. The renowned historian and decolonial theorist Sabelo J. Ndlovu-Gatsheni offers a penetrating and well-argued case for centering Africa as a legitimate historical unit of analysis and epistemic site from which to interpret the world, whilst simultaneously making an equally strong argument for globalizing knowledge from Africa so as to attain ecologies of knowledges. This is a dual process of both deprovincializing Africa, and in turn provincializing Europe. The book highlights how the mental universe of Africa was invaded and colonized, the long-standing struggles for 'an African university', and the trajectories of contemporary decolonial movements such as Rhodes Must Fall and Fees Must Fall in South Africa. This landmark work underscores the fact that only once the problem of epistemic freedom has been addressed can Africa achieve political, cultural, economic and other freedoms. This groundbreaking new book is accessible to students and scholars across Education, History, Philosophy, Ethics, African Studies, Development Studies, Politics, International Relations, Sociology, Postcolonial Studies and the emerging field of Decolonial Studies.

Wine Aging Technologies

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ISBN: 9783038977483 Year: Pages: 120 DOI: 10.3390/books978-3-03897-749-0 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Biology --- Science (General)
Added to DOAB on : 2019-04-05 10:34:31
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Wine aging is a desirable and valuable process, commonly used to improve wine quality, and traditionally carried out in oak wooden casks. The correct use of oak barrels and the ever-increasing demand for barrels in the different production areas of the world has led to a constant search for technological alternatives to reproduce the chemical and physical processes undergone by wines during their stay in barrels.The aim of this Special Issue is to publish a compilation of original research and revision works that cover different aspects of the ageing processes of wine in casks and other alternative systems that reproduce, with different technologies, the transformations that take place in the barrel.Important aspects to be addressed are:the type of technological solutions that exist for wine agingthe impact of these new technologies on the final productcomparison of the effect of emerging and traditional technologies on the wine ageddifferentiation of wines undergoing different systems to avoid fraudcharacterization of the new materials used in barrel productionaccelerated aging of wines with wood and oxygen

SMOC – Sanfte offene Koordinierungsmethode – Soft Open Method of Coordination von Prevalet

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Book Series: Proceedings e report ISSN: 2704-5846 ISBN: 9788864532639 Year: Volume: 73 Pages: 80 DOI: 10.36253/978-88-6453-263-9
Publisher: Firenze University Press
Added to DOAB on : 2020-11-12 14:17:31
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Modern Technologies and Their Influence in Fermentation Quality

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ISBN: 9783039289479 / 9783039289486 Year: Pages: 220 DOI: 10.3390/books978-3-03928-948-6 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Nutrition and Food Sciences
Added to DOAB on : 2020-06-09 16:38:57
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During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.

Keywords

itaconic acid --- A. terreus --- pH control --- glucose --- kinetic analysis --- Gompertz-model --- biogenic amines --- ethyl carbamate --- ochratoxin A --- sulfur dioxide --- phthalates --- HACCP --- Yeasts --- alcoholic beverages --- resveratrol --- glutathione --- trehalose --- tryptophan --- melatonin --- serotonin --- tyrosol --- tryptophol --- hydroxytyrosol --- IAA --- probiotics --- Torulaspora delbrueckii --- Lachancea thermotolerans --- Metschnikowia pulcherrima --- Schizosaccharomyces pombe --- Pichia kluyveri --- non-Saccharomyces --- biocontrol application --- non-Saccharomyces screening --- SO2 reduction --- lactic acid bacteria --- yeasts --- chemical analyses --- volatile compounds --- sensory evaluation --- shiraz --- low-ethanol wines --- sequential culture --- Hanseniaspora uvarum yeast --- aromatic/sensorial profiles --- narince --- autochthonous --- Saccharomyces cerevisiae --- aroma --- white wine --- cashew apple juice --- non-conventional yeasts --- alcoholic beverages --- aroma profile --- Hanseniaspora guilliermondii --- Torulaspora microellipsoides --- Saccharomyces cerevisiae --- meta-taxonomic analysis --- vineyard soil --- wine-related bacteria --- wine-related fungi --- sequential inoculation --- Saccharomyces --- non-Saccharomyces --- Riesling --- aroma compound --- Torulaspora delbrueckii --- Pichia kluyveri --- Lachancea thermotolerans --- Tannat --- must replacement --- hot pre-fermentative maceration --- wine color --- wine composition --- climate change --- food quality --- viticulture --- wine --- fermentation --- yeast --- Saccharomyces --- non-Saccharomyces --- alcoholic fermentation --- lactic acid bacteria --- malolactic fermentation --- native yeast --- Saccharomyces cerevisiae --- aroma --- Malvar (Vitis vinifera L. cv.) --- white wine --- yeasts --- Bombino bianco --- technological characterization --- enzymatic patterns --- amino acid decarboxylation --- Lachancea thermotolerans --- non-Saccharomyces --- Saccharomyces --- acidity --- food safety --- HACCP --- wine quality --- color --- human health-promoting compounds --- biocontrol --- wine flavor --- low ethanol wine --- Vineyard Microbiota --- wine color --- wine aroma --- climate change

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