Search results for "Tecnologie"
showing 10 items of 1379 documents
A fuzzy framework to evaluate service quality in the healthcare industry: An empirical case of public hospital service evaluation in Sicily
2016
A novel fuzzy framework is considered to analyze healthcare service quality.The fundamental quality structure of healthcare service delivered in Sicily is described.The public healthcare in Sicily (Italy) is strategically analyzed.Strategic stakeholders' oriented implications for healthcare improvements are given. A novel fuzzy evaluation framework is applied in this study to evaluate service quality in the public healthcare sector. In particular, the proposed framework is based on the ServQual disconfirmation paradigm and incorporates the Analytic Hierarchy Process (AHP) method to elicit reliable estimations of service quality expectations. Moreover, degrees of uncertainty, subjectivity an…
A comparison between three meta-modeling optimization approaches to design a tube hydroforming process
2012
Effect of process parameters in Linear Friction Welding Processes of Steels
2011
Ingegnerizzazione di una macchina prototipale per processi di saldatura linear friction welding
2012
LIM: Lavagna Interattiva Multimediale e Lingua Inglese Multimediale. Tecnologie didattiche nella classe di lingua inglese alla scuola primaria
2011
Il contributo si propone di esplorare le più moderne strategie glottodidattiche alla luce dell'impiego della LIM nelle classi di scuola primaria. Nel panorama della glottodidattica ludica, per progetti e di taglio laboratoriale, la LIM si configura come uno strumento assai prezioso per potenziare la competenza linguistico-comunicativa decentrando la LS dalla sua dimensione di mero oggetto disciplinare per divenire mezzo di negoziazione ed interazione in diversi contesti d'uso.
Production of functional probiotic, prebiotic, and synbiotic ice creams
2010
In this work, 3 types of ice cream were produced: a probiotic ice cream produced by adding potentially probiotic microorganisms such as Lactobacillus casei and Lactobacillus rhamnosus; a prebiotic ice cream produced by adding inulin, a prebiotic substrate; and a synbiotic ice cream produced by adding probiotic microorganisms and inulin in combination. In addition to microbial counts, pH, acidity, and physical and functional properties of the ice creams were evaluated. The experimental ice creams preserved the probiotic bacteria and had counts of viable lactic acid bacteria, after frozen storage that met the minimum required to achieve probiotic effects. Moreover; most of the ice creams show…
Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.
2007
Aims: The aim of this work was to preliminary characterize wild lactic acid bacteria (LAB), previously isolated during artisanal Pecorino Siciliano (PS) cheese-making for technological and flavour formation abilities in a model cheese system. Methods and Results: Twelve LAB were studied for the ability to grow at 10 and 45°C, to coagulate and acidify both reconstituted skim milk and ewe's milk. Moreover, the capacity of the strains to generate aroma compounds was evaluated in a model cheese system at 30- and 60-day ripening. Flavour compounds were screened by sensory analysis and throughout gas chromatography (GC)–mass spectrometry (MS). Most of the strains were able to grow both at 10 an…
Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory tr…
2014
Abstract This work investigated on the effects of selected starters and of probiotic strains on the evolution of microbiota, on trend of volatile compounds and on the final sensorial traits of green table olives. The olives, belonging to Giarraffa and Grossa di Spagna cultivars, were processed according to Sicilian traditional method and the following samples were obtained: (1) un-inoculated spontaneous olives, control; (2) olives inoculated with probiotic Lactobacillus rhamnosus H25; (3) olives inoculated with commercial probiotic L. rhamnosus GG; (4) olives inoculated with Lactobacillus plantarum GC3 plus Lactobacillus paracasei BS21; and (5) olives inoculated with L. plantarum GC3 plus L…
An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production
2013
article i nfo Several lactic acid bacteria (LAB) were evaluated in situ for their potential in sourdough fermentation. The strains belonged to Lactobacillus plantarum, Lactobacillus sakei, Lactobacillus sanfranciscensis, Leuconostoc citreum, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides and Weissella cibaria. LAB were used, in individual inocula, to carry out the fermentation of γ-ray treated (sterile) flour and untreated commercial flour, in order to evaluate their performances both in the absence and presence of the native microbiota of flour. The pH and total titratable acidity (TTA) showed a strong and fast acidification of the experimental sourdough determined by W. cibari…
Potential exploitation of lysozyme in the winemaking of Sicilian wines from ???organic grapes"
2009
Lysozyme is a natural enzyme with muramidase activity which can work against a range of lactic acid bacteria (LAB), including Oenococcus, Pediococcus and Lactobacillus spp., that can affect wine stability (Cunningham et al., 1991). For such reason, over the last decade, there has been a growing interest in lysozyme as a supplement to sulphur dioxide for bacterial inhibition (Sonni et al., 2009). Since, lysozyme applications proved to be enough specific to require technical knowledge and expertise to be efficient, an experimental winemaking was performed to evaluate the efficiency of this enzyme application to produce a Sicilian wine from “organic grapes”. Specifically, two experimental cond…