Search results for "Making"
showing 10 items of 1218 documents
An Examination of the Structure of the Career Decision Self-Efficacy Scale (Short Form) Among Italian High School Students
2013
This study aims to evaluate the factor structure of Career Decision Self-Efficacy scale-short form in a sample of Italian high school adolescents. confirmatory factor analysis (CFA) was used to test the degree to which a one-factor structure and a five-factor structure provided the best fit. In view of available research the five-factor structure was expected to provide the best fit. Moreover, factorial invariance in males and females was tested. It was expected to be invariant across groups. As expected the five-factor structure showed a better fit than the one-factor model and the factorial invariance resulted invariant across boys and girls.
When cooler heads prevail: peacemakers in a sports riot.
1999
Male sports fans (N = 74) were asked to estimate the likelihood that they would intervene in a crowd disturbance in an attempt to stop the fighting. They also completed a battery of measures that included their attitude toward law and order, fight history, the false consensus effect, impulsivity, psychopathy, sensation seeking, anger, physical aggression and identification with their favorite team. Law and order, body mass, anger and the false consensus effect were positively related to peacemaking whereas sensation seeking was negatively related. A multiple regression analysis yielded a solution that accounted for 32.3% of the variance with anger and attitude toward law and order emerging …
The Psychological Foundations of Management in Family Firms: Values, Biases, and Heuristics
2021
Considering the heterogeneity of family firm behaviors as reflecting the values, biases, and heuristics of individuals, we discuss the implications of the psychological foundations of management in family firms. We develop a conceptual framework for investigating how the values, biases, and heuristics of family and nonfamily members affect strategic decision-making and the outcomes of family firms. To advance the field, we put forward some relevant questions and offer a future research agenda at the intersection of the psychological foundations of management and family business.
Rheological Evaluation of Some Laboratory Mills
2012
The dough rheology is one of the most important aspect in bread making so it is very important to accurate evaluate the wheat potential for breadmaking by rheological test. The wheat must be milled for testing; the mill used influence the relevancy of wheat tests. The objective of this study is to evaluate the rheological properties of flour obtained by grinding ten samples of wheat in three of the most common laboratory mills (Perten 120, Quadromat Jr. and Chopin CD1). The rheological behaviours of the wheat flours obtained in laboratory were compared with those of flours obtained in industrial mill. The rheological measurements were performed using the Alveograph, Farinograph and Mixolab.…
Flexible negotiation process to adhere to human preferences; A case of work equipment risk assessment
2021
Making structured and reliable decisions on relevant business problems often requires expert assistance. In decision making practice, experts are frequently required to pairwise compare elements to support the decision made. This paper proposes a user-friendly negotiation procedure to establish an effective feedback relation with experts to globally increase the consistency of their pairwise comparisons judgments, where necessary. To this aim, we develop a flexible tool, which makes use of an algebraic consistency-improving algorithm and a sensitivity analysis technique to identify which judgments contribute most to inconsistency. The framework pursues friendliness for the involved decision…
Ageing on lees ( sur lies ) and the use of speciality inactive yeasts during wine fermentation
2010
Abstract: The chapter begins by describing the lees and autolysis phenomena: mechanism and released products. It then reviews the influence of ageing ‘ sur lies ’ on the organoleptic and hygienic properties and the stability of white, red and sparkling wines. The chapter includes a description of different yeast preparations mimicking the lees and their use in winemaking.
Temperature Adaptation Markedly Determines Evolution within the Genus Saccharomyces
2011
12 pages, 7 figures, 3 tables
Yeast autolysis in sparkling wine – a review
2006
Sparkling wine produced by the traditional methode champenoise requires a second in-bottle alcoholic fermentation of a base wine, leading to the sparkling wine. This second fermentation is followed by prolonged ageing in contact with yeast cells (lees). The autolysis of yeast occurs during the ageing of sparkling wines. During this process, the yeast releases different compounds that modify the organoleptic properties of the wine. The ageing period is required to give these wines their roundness and characteristic aroma and flavour. Autolysis products also influence the foaming properties of sparkling wine. Yeast autolysis is characterised by the hydrolysis of intracellular biopolymers by y…
Transformation of Ochratoxin A by Microorganisms Isolated from Tempranillo Grapes in Wine Systems
2020
Mycotoxins are toxic metabolites produced by various genera of fungi. Fungi belonging to species of the genera Aspergillus and Penicillium are the main source of ochratoxin A (OTA) in wine. The reduction of OTA in must and wine has been studied using physical, chemical, and biological technologies. In this paper, we report on the capacity of different cultures isolated from Tempranillo winegrapes contaminated with fungus to degrade OTA in tryptic soy broth (TSB) medium at pH 3.5 and 6.5. We studied the interaction between OTA and four isolates during alcoholic fermentation of red wine. This study showed that microorganism isolates reduced the content of OTA in TSB medium and in the wine exp…
Enzyme contribution of non-Saccharomyces yeasts to wine production
2015
The fermentation of grape must to produce wine is a biologically complex process, carried on by yeasts and malolactic bacteria. The yeasts present in spontaneous fermentation may be divided into two groups, the Saccharomyces yeasts, particularly S. cerevisiae, and the non-Saccharomyces yeasts which include members of the genera Rhodotorula, Pichia, Candida, Debaryomyces, Metschtnikowia, Hansenula and Hanseniaspora. S. cerevisiae yeasts are able to convert sugar into ethanol and CO2 via fermentation. They have been used for thousands of years by mankind for the production of fermented beverages and foods, including wine. Their enzymes provide interesting wine organoleptic characteristics. β-…