0000000000588881
AUTHOR
Giallanza A.
Evaluation of new functional pasta using TOPSIS methodology
Nowadays several studies are focused on the introduction of Opuntia in frequently consumed foods, such as pasta and bakery products. Food products containing Opuntia are in fact able to reduce body weight and plasma LDL cholesterol, lipids and glucose. Foods, that may provide health and wellness benefits, are known as "functional foods". The aim of this paper is the evaluation of a new functional pasta comprising Opuntia able to guarantee health benefits without altering the organoleptic properties of the final product. For this purpose, a set of samples, based on different concentration of Opuntia solution and process parameters, was prepared for the production of short and long pasta. The…
A Structured Methodology for the Safety Key Performance Indicator Prioritization: A Case Study
Nowadays, companies have become more and more attentive to the management and evaluation of activities, processes and actions related to the safety in workplaces. This attention stems from both the need to comply with law requirements and to improve the productivity of the company by ensuring the reduction of occupational injuries and diseases. Accordingly, performance evaluation is a fundamental step also theorized by the most important guidelines on Occupational Health and Safety Management Systems (OHSMSs). With this recognition, the present paper provides a methodology to prioritize Safety Key Performance Indicators (SKPIs) starting from an initial set selected from the literature. Refe…