Search results for "latte"
showing 10 items of 100 documents
Biodiversità dei batteri lattici da latte crudo per la produzione di formaggi artigianali tipici Trentini
2008
Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk
2009
To study lactic acid bacteria (LAB) biodiversity and to evaluate their potential for use in dairy applications, eight raw cows' milk batches were sampled from five dairy factories located in different areas of the Trentino region during winter and summer milkings. A total of 370 (Gram-positive and catalase-negative) isolates were first molecularly analysed by means of randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR). After strain differentiation (124 profiles), LAB were genetically identified at species level. The most frequently isolated LAB were lactococci, enterococci and streptococci. Lactobacilli, leuconostocs and pediococci were found at low levels. All strains …
1‑Phenyl-3-(pyrid-2-yl)benzo[e][1,2,4]triazinyl: The First "Blatter Radical" for Coordination Chemistry
2014
A neutral air- and moisture-stable N,N′-chelating radical ligand, 1-phenyl-3-(pyrid-2-yl)benzo[e][1,2,4]triazinyl (1) was synthesized and characterized by electron paramagnetic resonance spectroscopy, X-ray crystallography, and magnetic measurements. Subsequent reaction of 1 with Cu(hfac)2·2H2O (hfac = hexafluoroacetylacetonate) under ambient conditions afforded the coordination complex Cu(1)(hfac)2 in which the radical binds to the metal in a bidentate fashion. Magnetic susceptibility data collected from 1.8 to 300 K indicate a strong ferromagnetic metal-radical interaction in the complex and weak antiferromagnetic radical···radical interactions between the Cu(1)(hfac)2 units. Detailed com…
Confronto tra la produzione di latte nell’arco di una intera lattazione e quella ottenibile nei primi 6 mesi.
2008
Exhumation of high-pressure granulites and the role of lower crustal advection in the North China Craton near Datong
1997
Granulites in the Datong-Huai'an area of North China are characterized by high P-T assemblages (14 16 kbar, -9OOY) that underwent decompression cooling to -7 kbar and -800°C during a 250&2400 Ma tectonic event. Nearly all structures in the grantilites developed during the retrograde exhumation history, and can be subdivided into: (1) the stratigraphically lower, 'lower structural domain' that is characterized by complex folding with 55-10 km wide domes surrounded by concentric troughs, preserving concentric lineation patterns; and (2) the stratigraphically higher 'upper structural domain' that is characterized by a planar gneissic foliation, upright folds and a constant, shallowly SW-plungi…
La resistenza di interfaccia calcestruzzo poroso-terreni a grana fina per il consolidamento di pendii mediante trincee drenanti profonde
2022
Le trincee drenanti profonde rappresentano uno dei metodi più efficaci per la mitigazione del rischio da frana, in pendii con falda idrica. Esse sono realizzate mediante pannelli o pali secanti. Il riempimento è costituito di calcestruzzo poroso o materiale granulare. Se le trincee sono adeguatamente “innestate” nel terreno stabile e il materiale di riempimento ha sufficiente resistenza e rigidezza come il calcestruzzo poroso, si ha ulteriore in-cremento di resistenza a taglio per effetto shear keys, oltre a quello derivante dalla riduzione delle pressioni in-terstiziali. L’incremento di resistenza è dovuto sia alla resistenza all’interfaccia calcestruzzo–terreni sia a quella intrinseca del…
Interkingdom Gut Microbiome and Resistome of the Cockroach Blattella germanica
2021
Cockroaches are intriguing animals with two coexisting symbiotic systems, an endosymbiont in the fat body, involved in nitrogen metabolism, and a gut microbiome whose diversity, complexity, role, and developmental dynamics have not been fully elucidated. In this work, we present a metagenomic approach to study Blattella germanica populations not treated, treated with kanamycin, and recovered after treatment, both naturally and by adding feces to the diet, with the aim of better understanding the structure and function of its gut microbiome along the development as well as the characterization of its resistome.
A longitudinal study of perturbations on gut microbiota of Blattella germanica due to periodic antibiotic treatment
2023
En la naturaleza, la simbiosis es un fenómeno generalizado. Podemos definirla como la interacción biológica estrecha y a largo plazo entre dos o más especies. Aunque la mayoría de las relaciones simbióticas más icónicas suelen ser entre eucariotas, también existen simbiosis que incluyen eucariotas, bacterias y arqueas. Esta tesis se centra principalmente en la simbiosis entre insectos, en concreto, la cucaracha Blattella germanica y su microbiota intestinal. En este tipo de relaciones, los insectos suelen adquirir la capacidad de subsistir alimentándose de dietas pobres en nutrientes gracias al metabolismo procariótico de su microbiota intestinal, y ,a cambio, las bacterias obtienen protecc…
Telekomunikācijas uzņēmuma "Lattelecom" zīmola maiņa un patērētāju attieksmes analīze
2019
Bakalaura darba tēma ir “Telekomunikācijas uzņēmuma “Lattelecom” zīmola maiņa un patērētāju attieksmes analīze”. Darba mērķis ir veikt uzņēmuma “Lattelecom” motivācijas mainīt zīmolu izpēti, noskaidrot, vai patērētāji ir pamanījuši “Lattelecom” zīmola maiņu, lai tādējādi uzzinātu, vai zīmola maiņas komunikācija ir bijusi veiksmīga un kāda ir patērētāju attieksme pret jauno zīmolu. Mērķa sasniegšanai tika apkopota literatūra par zīmolu, zīmola maiņu, mārketingu un komunikāciju. Darba nobeigumā tika intervēts “Tet” zīmola vadītājs un aptaujāti “Lattelecom” patērētāji. Tika secināts, ka zīmola maiņas process kopumā ir bijis veiksmīgs, jo zīmola maiņa ir pamanīta un patērētāju attieksme pret uz…
Identità dei formaggi tradizionali: sicurezza igienica e preservazione della tipicità
2020
Negli ultimi anni, si sta registrando una sempre maggiore richiesta di alimenti tradizionali, principalmente in relazione all’immagine “naturale” percepita dal consumatore; questo fenomeno pone una contraddizione per il sistema di produzione alimentare. Se è vero che le innovazioni delle tecnologie di trasformazione delle materie prime hanno determinato l’aumento della shelf-life e la riduzione dei rischi connessi al consumo di molti alimenti, è anche vero che molti alimenti hanno perso la loro identità derivante non solo dalle materie prime, ma anche dal processo applicato durante la trasformazione