Search results for "SAC"

showing 10 items of 3337 documents

Successful SME web design through consumer focus groups

2011

Purpose – The purpose of this research is to pursue two major objectives. First, to identify the key design variables for building successful transactional SME (Small Medium Enterprises) websites. Second, the transactional relevance of each key design variable is tested in order to establish priorities.Design/methodology/approach – The present paper is developed through seven consumer focus groups. Two approaches were used: an ethnographic summary of each focus group (qualitative approach) and a systematic coding procedure (quantitative approach).Findings – The findings indicate that a transactional website should have three main strong points: it must be secure; price information should be…

Knowledge managementTransactional leadershipDummy variablebusiness.industryComputer scienceStrategy and ManagementWeb designMarketingbusinessGeneral Business Management and AccountingFocus groupMedium enterprisesCoding (social sciences)International Journal of Quality & Reliability Management
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Internal vs. external R&D teams: Evidences from the Italian wine industry

2021

R&D teams' internationalization attracts interests from different research-streams. However, the decision on what type of R&D structure is more convenient to invest in may differ, based on several factors, such as risk-taking propensity and internal resource availability. With an aim to enrich the extant literature and to provide practical insights for managers working in the wine industry, this case study explores the determinants of an Italian family-owned winery that attempts to keep a balance between its internal and external R&D teams' decision, using an integrated theoretical framework based on the transaction costs and the resource-based view theory. The optimal R&D s…

Knowledge managementmedia_common.quotation_subjectCase studyN500Human capitalUnit (housing)Resource (project management)Settore AGR/01 - Economia Ed Estimo Rurale0502 economics and businessResource-based viewHuman capitalN400N100N200Reputationmedia_commonMarketingTransaction costTransaction costsTangible and intangible resourcesbusiness.industry05 social sciencesWineryInternationalizationIn-house investments050211 marketingbusinessResource-based view050203 business & managementReputation
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Structural differences of prebiotic oligosaccharides influence their capability to enhance iron absorption in deficient rats

2014

This study evaluates the influence of novel galacto-oligosaccharides derived from lactulose (GOS-Lu), kojibiose or 4′-galactosyl-kojibiose in hematological parameters of Fe homeostasis using Fe-deficient animals. Liver TfR-2, IL-6, NFκB and PPAR-γ expression (mRNA) were also determined by RT-qPCR analyses, and active hepcidin peptide production and short chain fatty acids by LC coupled to MS/MS or UV detection. Feeding animals with GOS-Lu or kojibiose together with FeCl3 increased hemoglobin (Hb) production (by 17%) and mean Hb concentration into erythrocytes relative to animals administered with FeCl3 alone (14.1% and 19.7%, respectively). Animals administered with prebiotics showed decrea…

Kojibiosemedicine.medical_treatmentPeptideAbsorption (skin)Ferric CompoundsIntestinal absorptionHemoglobinschemistry.chemical_compoundLactuloseChloridesHepcidinsTandem Mass SpectrometryHepcidinReceptors TransferrinmedicineAnimalsHomeostasisMicronutrientsRNA MessengerRats Wistarchemistry.chemical_classificationAnemia Iron-DeficiencybiologyInterleukin-6ChemistryPrebioticNF-kappa BGeneral MedicineFatty Acids VolatileRatsPPAR gammaDisease Models AnimalPrebioticsIntestinal AbsorptionLiverBiochemistryDietary Supplementsbiology.proteinFemaleTrisaccharidesIron DietaryHomeostasisFood Sciencemedicine.drugFood Funct.
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Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage.

2020

Kombucha is a traditional low-alcoholic beverage made from sugared tea and transformed by a complex microbial consortium including yeasts and acetic acid bacteria (AAB). To study the microbial interactions and their impact on the chemical composition of the beverage, an experimental design with nine couples associating one yeast strain and one AAB strain isolated from original black tea kombucha was set up. Three yeast strains belonging to the genera Brettanomyces, Hanseniaspora, and Saccharomyces and three strains of Acetobacter and Komagataeibacter species were chosen. Monocultures in sugared tea were analyzed to determine their individual microbial behaviors. Then, cultivation of the ori…

KombuchaHealth (social science)BrettanomycesyeastsPlant Sciencelcsh:Chemical technologyHanseniasporaHealth Professions (miscellaneous)MicrobiologySaccharomycesArticle03 medical and health sciences[SDV.IDA]Life Sciences [q-bio]/Food engineeringlcsh:TP1-1185[SDV.BBM]Life Sciences [q-bio]/Biochemistry Molecular Biologyacetic acid bacteriaFood scienceAcetic acid bacteria030304 developmental biology2. Zero hunger0303 health sciencesbiology030306 microbiologyChemistrypellicleMicrobial consortiuminteractionsbiology.organism_classificationsucrose hydrolysisYeastsymbiosiskombuchaAcetobacterFood ScienceFoods (Basel, Switzerland)
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Skolotāju gatavība īstenot kompetenču pieejā balstītu vispārējās izglītības saturu pamatizglītības posmā

2018

Maģistra darbā tiek pētīta un analizēta šodien ļoti aktuālā tēma izglītībā: kompetenču pieejā balstīts mācību satura izklāsts. Darbā tiks skatīta tieši skolotāju gatavība īstenot jauno kompetenču pieeju. Medijos un ikdienā izskan daudz un pretrunīgas informācijas, lai iegūtu objektīvus datus par skolotāju gatavību īstenot kompetenču pieejā balstītu vispārējās izglītības saturu pamatizglītības posmā tika veikts kvantitatīvs un kvalitatīvs pētījums. Pētījuma mērķis ir izpētīt pedagoģiskos nosacījumus kompetenču pieejas īstenošanai mācību procesā. Maģistra darbs sastāv no 3 daļām. Pirmajā daļā tiek izzināta un analizēta teorētiskā informācija, skaidrots kompetenču jēdziens, kā arī tiek skatīti…

Kompetenču pieejaSkolotāju gatavībaPedagoģiskie nosacījumiPedagoģiskie līdzekļiSkolas pedagoģija
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Kriminālprocesa vienkāršotie veidi

2016

Bakalaura darbā “Kriminālprocesa vienkāršotie veidi” tika pētīti kriminālprocesa vienkāršotie veidi Latvijā. Vienkāršotie veidi tika salīdzināti ar Igaunijas vienkāršotajiem kriminālprocesa veidiem. Pētīti tika kriminālprocesa vienkāršoto veidu priekšnoteikumi, termiņa regulējums, prakse, kurā parādās, kad visbiežāk tiek pielietots kriminālprocesa vienkāršotais veids un noziedzīgie nodarījumi, par kuriem var piemērot vienkāršoto kriminālprocesu. Autore konstatē, ka Latvijā ilgie tiesvedības termiņi neļauj lietas izskatīt saprātīgā termiņā, līdz ar to bieži vien pārkāpjot apsūdzētā tiesības, kas nonāk pie rezultāta, ka Latvija tiek iesūdzēta Eiropas Cilvēktiesību tiesā. Lai paātrinātu un vie…

Kriminālprocesa izbeigšana nosacīti atbrīvojot no kriminālatbildībasProkurora priekšraksts par soduKriminālprocess saīsinātajā kārtībāKriminālprocess neatliekamības kārtībāKriminālprocesa izbeigšana atbrīvojot no kriminālatbildībasJuridiskā zinātne
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Impact of oxidoreduction potential and of gas bubbling on rheological properties of non-fat yoghurt

2010

International audience; The aim of this work was to study the effect of different gaseous conditions on the physico-chemical properties of yoghurt. Four conditions of oxidoreduction potential (Eh7), +433 mV (milk gassed with air), +405 mV (ungassed milk), +283 mV (milk gassed with N2) and −349 mV (milk gassed with N2–H2) were applied to milk. The rheological properties and microstructure of these yoghurts were determined by measuring apparent viscosity, whey separation (WS) and using confocal laser scanning microscopy. Exopolysaccharide (EPS) production by lactic acid bacteria (LAB) was also studied, and production was increased for extreme Eh7 values: the highest values were obtained for a…

LACTOBACILLUS DELBRUECKII SUBSP. BULGARISGEL STRUCTUREViscositychemistry.chemical_compoundSTREPTOCOCCUS THERMOPHILUS0404 agricultural biotechnologyRheologyEXOPLYSACCHARIDESOxidizing agent[SDV.IDA]Life Sciences [q-bio]/Food engineeringOXIREDUCTION POTENTIALFood scienceNON-FAT YOGHURTbiologyChemistry0402 animal and dairy sciencefood and beverages04 agricultural and veterinary sciencesLactobacillaceaeApparent viscositybiology.organism_classificationMicrostructure040401 food science040201 dairy & animal scienceLactic acidLactobacillus delbrueckii subsp. bulgaricusFood Science
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La collezione antiquaria di libri, incisioni e disegni del Musac a palazzo La Rocca, Ragusa Ibla

2017

LA COLLEZIONE ANTIQUARIA DI LIBRI, INCISIONI E DISEGNI DEL MUSAC A PALAZZO LA ROCCA, RAGUSA IBLA-La costituzione di un Museo di Storia dell’Architettura e della Costruzione nel Mediterraneo (Musac), allestito presso il palazzo La Rocca a Ragusa Ibla, in prossimità del duomo di San Giorgio, dispone di un interessante patrimonio antiquario composto da libri rari, trattati, incisioni e disegni. La collezione, che si è costituita nel tempo, è in buona parte dovuta ad acquisizioni ottenute con progetti europei cui ha partecipato il Dipartimento di Architettura di Palermo (Darch) e a un consistente gruppo di disegni e incisioni di collezioni private, depositate nella raccolta. Questo materiale et…

LIBRI INCISIONI DISEGNI XVI-XIX SECOLO MUSAC PALAZZO LA ROCCA RAGUSA IBLABOOKS PRINTS DRAWINGS XVI-XIX SECOLO MUSAC PALAZZO LA ROCCA RAGUSA IBLASettore ICAR/18 - Storia Dell'Architettura
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Educare il bambino alla vita interiore. La lezione di Maria Montessori nel tempo della post-democrazia

2014

Maria Montessori’s pedagogy of interiority carried out in the “Houses of Children” is relevant to the postmodern age. By focusing on the care of the child’s inner life, Montessori’s lesson offers the new generations authentic religious practices, thus responding to the new, increasingly widespread, need for sacred. On this wake, contemporary pedagogy is re-launching childhood as a new resource for the adult, endeavouring to transform the environments where education takes place into laboratories of peace and democracy.

La pedagogia dell’interiorità realizzata nelle Case dei bambini si rivela di grande attualità in un tempo che appare contrassegnato dal predominio della chiacchiera e della fugacità. La lezione di Maria Montessori attenta alla cura della vita interiore del bambino offre alle nuove generazioni pratiche di autentica religiosità rispondendo a un nuovo bisogno di sacro sempre più diffuso nel tempo della globalizzazione. A partire dalle suggestioni montessoriane la pedagogia contemporanea rilancia l’infanzia come una nuova risorsa per l’adulto e si impegna affinché ogni luogo dell’educare venga trasformato in laboratorio di pace e di autentica democrazia.Settore M-PED/01 - Pedagogia Generale E Sociale
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Origines des levures Saccharomyces et non-Saccharomyces présentes dans le moût : Vignoble ou cuverie ?

2017

International audience; Les levures de l’espèce Saccharomyces cerevisiae ont longtemps été considérées comme les seules responsables du processus de fermentation. On sait aujourd’hui que différentes espèces de levures Saccharomyces et non-Saccharomyces (NS) sont présentes dans les moûts et qu’un certain nombre d’entre elles participe à la fermentation alcoolique (FA). Bien qu’il soit aujourd’hui largement admis que les principales sources de levures dans le moût de raisin sont les baies de raisin et le matériel de vinification (Fleet et Heard, 1993 ; Mortimer et Polsinelli, 1999) (figure 1), la part apportée par chacune de ces deux sources est encore mal définie. De plus, d’autres sources p…

LaboratoireMoûtLevures SaccharomycesFermentation[SDV.IDA]Life Sciences [q-bio]/Food engineering[ SDV.IDA ] Life Sciences [q-bio]/Food engineeringSouches de levureLevures non-SaccharomycesSaccharomyces cerevisiae[SDV.IDA] Life Sciences [q-bio]/Food engineeringCuverie
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