863 resultados para Java technologies
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Java! Uma palavra nova e misteriosa que consegue conjugar imagens, movimento, internet, programação, café quente e o nome de uma das 10,000 ilhas dos nossos amigos da Indonésia. No entanto, é sobre os quatro primeiros conceitos que se trata este projecto de “JAVA Applets, um comboio em início de marcha”. Se o HTML vem ligar imagens à internet, o JAVA tenta dar uma certa interactividade utilizando programação mas, tentando também, que os utilizadores finais a possam utilizar sem grande esforço.
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As plataformas com múltiplos núcleos tornaram a programação paralela/concorrente num tópico de interesse geral. Diversos modelos de programação têm vindo a ser propostos, facilitando aos programadores a identificação de regiões de código potencialmente paralelizáveis, deixando ao sistema operativo a tarefa de as escalonar dinamicamente em tempo de execução, explorando o maior grau possível de paralelismo. O Java não foge a esta tendência, disponibilizando ao programador um número crescente de bibliotecas de mecanismos de sincronização e paralelização de código. Neste contexto, esta tese apresenta e discute um conjunto de resultados obtidos através de testes intensivos à eficiência de algoritmos de ordenação implementados com recurso aos mecanismos de concorrência da API do Java 8 (Threads, Threadpools, ExecutorService, CountdownLach, ExecutorCompletionService e ForkJoinPools) em sistemas com um número de núcleos variável. Para cada um dos mecanismos, são apresentadas conclusões sobre o seu funcionamento e discutidos os cenários em que o seu uso pode ser rentabilizado de modo a serem obtidos melhores tempos de execução.
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Dissertation submitted in partial fulfillment of the requirements for the Degree of Master of Science in Geospatial Technologies.
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Dissertation submitted in partial fulfillment of the requirements for the Degree of Master of Science in Geospatial Technologies.
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Dissertation submitted in partial fulfillment of the requirements for the Degree of Master of Science in Geospatial Technologies.
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Dissertação para obtenção do Grau de Mestre em Engenharia Informática
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Dissertation submitted in partial fulfillment of the requirements for the Degree of Master of Science in Geospatial Technologies.
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A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics
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A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics
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A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics
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Dissertação para obtenção do Grau de Mestre em Engenharia Informática
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Dissertation submitted in partial fulfillment of the requirements for the Degree of Master of Science in Geospatial Technologies.
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The use of natural pigments instead of synthetic colourants is receiving growing interest in the food industry. In this field, cactus pears (Opuntia spp.) have been identified to be a promising betalainic crops covering a wide coloured spectrum. The aim of this work was to develop adequate clean and mild methodologies for the isolation and encapsulation of betacyanins, from cactus pear fruits (Opuntia spp.). Firstly, two different emerging technologies, namely PLE (Pressurized Liquid Extraction) and HPCDAE (High Pressure Carbon Dioxide-Assisted Extraction), were exploited to isolation of betacyanins form cactus pear fruits. Different process conditions were tested for the maximum recovery of betacyanins. Results showed that highest extraction yields were achieved for HPCDAE and mass ratio of pressurized carbon dioxide vs. acidified water was the parameter that most affected the betacyanins extraction. At optimum conditions of HPCDAE, Opuntia spp. extract presented a total betacyanin content of 211 ± 10 mg/100 g whereas extracts obtained using conventional extraction, PLE in static and in dynamic mode presented a total betacyanin content of 85 ± 3, 191 ± 2 and 153 ± 5 mg/100 g, respectively. HPCDAE has proven to be a successful technology to extract betacyanins from Opuntia spp. fruits. Afterward, Supercritical Fluid Technology was exploited to develop lipidic particles of betalain-rich extract. A betacyanin-rich conventional extract was encapsulated by PGSS® (Particles from Gas Saturated Solutions) technique. Different process conditions were tested in order to model the encapsulation of betacyanins. The pressure had a negative effect on betacyanin encapsulation. Lower pressures leads to an increase in the betacyanin encapsulation. This effect was more pronounced at higher temperatures and lower equilibrium time. At these conditions, Opuntia spp. particles presented 64.4 ± 4.5 mg/100 g and high antioxidant capacity. When compared with the Opuntia spp. dried extract, lipidic particles contributed to a better homogenization of the pink colour after incorporation in ice cream.
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NSBE-UNL