Search results for "Tecnologie"

showing 10 items of 1379 documents

DETERMINATION OF POLYPHENOL OXIDASE AND STUDIES ON BROWNING INACTIVATION IN THREE ARTICHOKE CULTIVARS.

2006

enzyme activity browning artichokeSettore AGR/15 - Scienze E Tecnologie Alimentari
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STUDY OF Β-GLUCOSIDASE IN CELLULAR AND ACELLULAR FORM FOR WINEMAKING APPLICATIONS

2005

enzyme activity winemaking aroma compoundsSettore AGR/15 - Scienze E Tecnologie Alimentari
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INHIBITION OF POLYPHENOL OXIDASE FROM EGGPLANT.

2005

enzyme inhibition eggplant browningSettore AGR/15 - Scienze E Tecnologie Alimentari
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OPTIMIZATION OF CITRUS PROCESS IN BLOOD ORANGE JUICE

2005

enzymes activity blood orange food technologiesSettore AGR/15 - Scienze E Tecnologie Alimentari
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Characterization of pectinmethylesterase, β-galactosidase and ascorbate oxidase from Sicilian blood orange.

2008

enzymes activity citrus techologiesSettore AGR/15 - Scienze E Tecnologie Alimentari
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Structural analysis, phase stability and electrochemical characterization of Nb doped BaCe0.9Y0.1O3−x electrolyte for IT-SOFCs

2012

Abstract To improve the chemical stability of high temperature proton conductors based on barium cerate, electrolyte powders doped with different amounts of niobium were synthesized by the citrate–nitrate auto-combustion method. Pure single phases of BaCe 0.9− x Nb x Y 0.1 O 3− x (BCYN, 0.03 ≤  x  ≤ 0.12) were obtained by thermal treatment at 1000 °C. Sintering at 1450 °C for 10 h produced dense pellets. X-ray absorption spectroscopy allowed to define the dopant ion insertion site and the co-dopant valency. Treatments in pure CO 2 atmosphere at 700 °C for 3 h and subsequent XRD analysis were carried out to probe the chemical stability of the produced electrolytes. The influence of the prese…

exafMaterials scienceHigh temperature proton conductors (HTPCs)Absorption spectroscopyDopantNb-dopingRenewable Energy Sustainability and the EnvironmentBarium ceratesofcSettore ING-IND/22 - Scienza e Tecnologia dei MaterialiStructural analysiSettore CHIM/07 - Fondamenti Chimici delle TecnologieAnalytical chemistryEnergy Engineering and Power TechnologyElectrolyteElectrochemical performancefuel cellsHigh temperature proton conductors (HTPCs) Barium cerates Nb-doping Structural analysis Electrochemical performanceConductivityAtmospheric temperature rangeDielectric spectroscopyChemical stabilityElectrical and Electronic EngineeringPhysical and Theoretical ChemistryPolarization (electrochemistry)
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"I use it correctly!": The use of ICTs among Italian grandmothers in a generational perspective

2018

In this project, we investigated the role played by digital media and information and communication technologies (ICTs) in building intergenerational and intragenerational relations for grandparents. Specifically, we investigated the possible relationships between grandmothers, children, and grandchildren, with the aim of understanding the dynamics of intergenerational exchanges and how grandmothers experience the use of the Internet as a tool to facilitate communication with family members. The research shows that the reflections regarding the role of the Internet among elderly people are often linked to a generational identity and generational belonging and involve constant comparison wit…

familySocial Psychologytieto- ja viestintätekniikkaSettore SPS/08 - SOCIOLOGIA DEI PROCESSI CULTURALI E COMUNICATIVIvanhuksetGrandmotherssukupolvet050801 communication & media studies03 medical and health sciencesThe elderly0508 media and communicationsanziani e tecnologie digitaligrandmothers030502 gerontologyFamilySociologythe elderlygenerationsbusiness.industryCommunication05 social sciencesPerspective (graphical)Public relationsGenerationsisoäiditHuman-Computer Interactionfamiglia e tecnologie digitaliFamily; Generations; Grandmothers; ICTs; The elderly;nonne e tecnologie digitaliICTstecnologie digitali e generazioniperheICTS0305 other medical sciencebusinessHuman Technology
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Influenza di parametri fermentativi sulla composizione di vini Catarratto

2011

fermentazione alcolica esteri di fermentazione alcoli superiori catarrattocomposti volatili parametri fermentativi vini cv CatarrattoSettore AGR/15 - Scienze E Tecnologie Alimentari
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Isolation of anthocyanins from vegetable wastes.

2004

flavonoids antioxidant compounds vegetable byproductsSettore AGR/15 - Scienze E Tecnologie Alimentari
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Changes in nonvolatile flavours of blood and common orange fruits during cold storage.

2012

flavors off odour blood orangeSettore AGR/15 - Scienze E Tecnologie Alimentari
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