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Article
Publication date: 31 May 2004

Mathias Klang

The Internet is used for every conceivable form of communication and it is therefore only natural that it should be used as an infrastructure even for protest and civil…

Abstract

The Internet is used for every conceivable form of communication and it is therefore only natural that it should be used as an infrastructure even for protest and civil disobedience. The technology however brings with it the ability to carry out new forms of protest, in new environments and also involve changed consequences for those involved. This article looks at four criminal activities, which are used as active forms of Internet based protest in use today and analysis these forms in relation to the traditional civil disobedience discourse. The analysis is done by studying four basic criteria (disobedience, civil, non‐violence and justification) found in tradition civil disobedience discourse and observing their applicability in online environments. The purpose of this article is to better understand the political protest activities carried out online and to see whether traditional civil disobedience theory embraces these new forms of political activism.

Details

Journal of Information, Communication and Ethics in Society, vol. 2 no. 2
Type: Research Article
ISSN: 1477-996X

Keywords

Content available
Article
Publication date: 22 August 2007

Mathias Klang

248

Abstract

Details

Journal of Information, Communication and Ethics in Society, vol. 5 no. 1
Type: Research Article
ISSN: 1477-996X

Keywords

Content available
Book part
Publication date: 26 November 2020

Abstract

Details

Protest Technologies and Media Revolutions
Type: Book
ISBN: 978-1-83982-647-4

Article
Publication date: 4 January 2021

Viviane Andrade de Oliveira, Gilmar Freire da Costa and Solange de Sousa

The purpose of this study is to investigate the chemical and microbiological quality of biscuits and bread through the partial substitution of the wheat flour.

Abstract

Purpose

The purpose of this study is to investigate the chemical and microbiological quality of biscuits and bread through the partial substitution of the wheat flour.

Design/methodology/approach

Completely randomized experiment with four treatments and nine replications was used in this study. The quality of biscuits and bread formulations was monitored by chemical parameters (moisture, ashes, protein, lipids, pH, water activity, acidity and carbohydrates) and microbiological parameters (coliforms at 35 and 45ºC, coagulase positive Staphylococcus and Salmonella sp.).

Findings

The formulation of biscuits containing 25, 50 and 75% of cassava flour and formulation of bread containing 10, 20 and 30% of cassava flour had higher carbohydrate content compared to the control formulation (p = 0.014). This was associated with the incorporation of cassava flour, which is an excellent producer of carbohydrates compared to other cereals. All formulations showed values <3 for coliforms at 35 and 45ºC and coagulase positive Staphylococci, as well as an absence for Salmonella sp.

Originality/value

The present attempt was made to formulate biscuits and bread with a reduction in wheat flour and the addition of manioc flour, with the objective of reaching products with higher carbohydrate content and low gluten content, to improve the nutritional level and commercial value of these products.

Details

Nutrition & Food Science , vol. 51 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

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