Search results for " typical"
showing 10 items of 26 documents
Il Polar prima del Polar: il poliziesco italo-americano tra fine Ottocento e gli anni Trenta del Novecento
2018
Tra la fine dell’Ottocento e gli anni Trenta del Novecento, alcuni Italiani immigrati negli Stati Uniti – quali, fra gli altri, Bernardino Ciambelli, Italo Stanco, Garibaldi Marto Lapolla, Louis Forgione, nonché il sodalizio letterario costituito da Michael Fiaschetti e Prosper Buranelli – si sono cimentati nel genere del poliziesco con alcuni testi che, partendo da alcune delle caratteristiche tipiche del Mystery, quali la serializzazione e l’incardinamento della fabula in uno specifico contesto urbano, insieme ad alcuni degli elementi caratteriali dei personaggi dell’Hard boiled non perdono mai di vista la peculiare ‘missione’ di denuncia politica, economica e sociale. Facendo del problem…
Microbial characterisation of fermented meat productions from the Sicilian breed "Suino Nero dei Nebrodi"
2012
Two traditional sausage products (“salsiccia” and “salame”) processed from the raw meat of the Black Sicilian swine “Suino Nero dei Nebrodi” were microbiologically investigated during the manufacturing and ripening stages. Both products were dominated by lactic acid bacteria (LAB), especially rod-shaped types. The concentration of enterococci was consistent in salame. Coagulase-negative cocci increased slower than LAB. Yeasts showed an increasing trend during the ripening of both products. Enterobacteriaceae were counted at a constant level of about 105 CFU/g in both products, while pseudomonads diminished during ripening. Coagulase-positive staphylococci, Listeria monocytogenes and Salmone…
Digital Influencers, Food and Tourism—A New Model of Open Innovation for Businesses in the Ho.Re.Ca. Sector
2022
The choice of influencer marketing as an endorser for promoting products and services is becoming a more and more effective communication strategy of open innovation. Their use of social media platforms, such as Instagram, allows them to be reached by millions of followers all over the world. As a response to the economic crisis that affected Italy after the first wave of the COVID-19 pandemic, Chiara Ferragni, one of the most endorsed influencers worldwide, started a communication campaign with the aim to promote Italian food and tourist destinations (cities of art, seaside, ski and countryside locations, thermal baths, museums, galleries, hotels, etc.). This study analyses Chiara Ferragni…
Raccontare lo street food in viaggio: critica del giudizio turistico
2022
This paper is about tourist reviews of a specific gastronomic universe: street food. Specifically, I will deal with reviews from the Tripadvisor platform dedicated to street food places in the city of Palermo. The idea of focusing on reviews comes from the hypothesis that, since this type of textuality is an utterance at the end of a path, and is therefore the Sanction in narrative terms, we can reconstruct from reviews, by presupposition, the value systems that the enunciator-tourist projects on the gastronomic experience. That is, if there is a judgment it is because there is a preceding Contract, more or less explicit, very often implicit, that is grounded in a set of values that constit…
Simulation of matrix product states for dissipation and thermalization dynamics of open quantum systems
2020
Abstract We transform the system/reservoir coupling model into a one-dimensional semi-infinite discrete chain through unitary transformation to simulate the open quantum system numerically with the help of time evolving block decimation (TEBD) algorithm. We apply the method to study the dynamics of dissipative systems. We also generate the thermal state of a multimode bath using minimally entangled typical thermal state (METTS) algorithm, and investigate the impact of the thermal bath on an empty system. For both cases, we give an extensive analysis of the impact of the modeling and simulation parameters, and compare the numerics with the analytics.
New trends in technology and identity of traditional dairy and fermented meat production processes
2014
Interest in ecofood tourism is strictly related to the consumption of products associated with the geographical area visited. Local products are often requested by consumers living far from the production zones (e.g. in bistro restaurants that reproduce the atmosphere of typicality). This phenomenon, if on the one hand guaranteeing the continued popularity of certain traditional foods, highlights the inherent dangers that certain types of food pose. They could spread the risks to a much wider area that they might typically inhabit. The higher the demand for certain products, the more variations of the production processes of the traditional products there will be. This is particularly evide…
Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality
2014
Abstract Odor of food constitutes one of the main drivers of the consumers' acceptance. Its characterization thus represents a main challenge for the food industry. Gas chromatography/olfactometry (GC/O) constitutes an intersection between physico-chemical and sensory studies by using the human nose as a detector to evaluate the odor properties of volatile compounds. As GC/O does not make possible the evaluation of mixture of odorants, we propose an original approach to evaluate the impact of compounds on the typicality of caramel aroma by considering their odor qualities in mixtures. Indeed, the present study relies on the main hypothesis that the qualitative properties are as important as…
Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production
2016
Abstract Four obligate heterofermentative lactic acid bacteria (LAB) strains (Weissella cibaria PON10030 and PON10032 and Leuconostoc citreum PON 10079 and PON10080) were tested as single strain starters, mono-species dual strain starters, and multiple strain starter for the preparation and propagation of sourdoughs for the production of a typical bread at industrial level. The kinetics of pH and TTA during the daily sourdough refreshments indicated a correct acidification process for all trials. The concentration of lactic and acetic acid increased consistently during fermentation. The resulting molar ratios between these two organic acids in the experimental trials were lower than those o…
Shedding light on typical species: Implications for habitat monitoring
2021
Habitat monitoring in Europe is regulated by Article 17 of the Habitats Directive, which suggests the use of typical species to assess habitat conservation status. Yet, the Directive uses the term “typical” species but does not provide a definition, either for its use in reporting or for its use in impact assessments. To address the issue, an online workshop was organized by the Italian Society for Vegetation Science (SISV) to shed light on the diversity of perspectives regarding the different concepts of typical species, and to discuss the possible implications for habitat monitoring. To this aim, we inquired 73 people with a very different degree of expertise in the field of veget…
A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production
2016
The main hypothesis of this study was that the autochthonous lactic acid bacteria (LAB) selected for their dairy traits are able to stabilize the production of PDO (Protected Denomination of Origin) Pecorino Siciliano cheese, preserving its typicality. The experimental plan included the application of a multi-strain lactic acid bacteria (LAB) culture, composed of starter (Lactococcus lactis subsp. lactis CAG4 and CAG37) and non starter (Enterococcus faecalis PSL71, Lactococcus garviae PSL67 and Streptococcus macedonicus PSL72) strains, during the traditional production of cheese at large scale level in six factories located in different areas of Sicily. The cheese making processes were foll…