Search results for "start"
showing 10 items of 361 documents
L’art. 28 dello Statuto e le trasformazioni del lavoro: cinquant’anni portati bene, ma non troppo
2020
L’art. 28 dello Statuto dei lavoratori ha attraversato un cinquantennio di storia del conflitto sindacale italiano. Si tratta di un rimedio ancora attuale, che necessità di un intervento manutentivo alla luce delle trasformazioni del diritto del lavoro. Partendo dalla validità del modello normativo, il saggio individua le criticità per il legislatore in una prospettiva de jure condendo.
Evaluation of yeasts from Ecuadorian chicha by their performance as starters for alcoholic fermentations in the food industry
2020
Yeasts involved in the spontaneous fermentation of traditional beverages like chicha (indigenous Andean beer) may have the potential to be used as starter cultures to improve the quality and microbiological safety of these products, but also as non-conventional alternatives to other food alcoholic fermentations. In this research, we isolated, identified and characterised yeast strains from four Ecuadorian chichas made by using four different raw materials: rice (RC), oat (OC), grape (GC) and a mixture of seven corn varieties (yamor, YC). Finally, 254 yeast isolates were obtained and identified by molecular methods. Eleven yeast genera and 16 yeast species were identified with relatively few…
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) safety and quality?
2010
Aims: The positive influence of two selected extremely halophilic archaea strains in the production of salted anchovies (Engraulis encrasicolus, L., 1758) was highlighted. Methods and Results: Anchovies produced with salt artificially contaminated with halophiles exhibited lower loads of staphylococci, Enterobacteriaceae and lactic acid bacteria, and a reduced content of histamine as well as an improved organoleptic acceptance. Conclusions: The findings of this survey are expected to enhance the safety of salted anchovies, with regard to the histamine formation during ripening, and to improve the sensory attributes of this product. Significance and Impact of the Study: This study represents…
“Fake it ‘til you make it”: The designer playground for crafting prototypes, orchestrating frauds and pushing the ecological transition
2022
In the past thirty years, there has been a radical change in almost every business sector: companies nowadays offer increasingly complete packages or “bundles,” i.e-, combinations of goods, services, assistance, self-service and customer-focused knowledge. But it is services that have the lion’s share. In this context, those involved in the servitization process, such as designers, entrepreneurs, and venture capitalists, seem to focus more and more on the customer experience than on enabling technology. This has led to the birth of many successful new companies as well as to financial scandals. The aim of this article is to understand how the “fake ’til you make it” approach in design and b…
Verso una dimensione narrativa delle mappe
2021
Tra il pensiero e la costruzione dell’architettura il disegno ha un ruolo baricentrico per connettere i diversi protagonisti di una realizzazione e per coinvolgere la collettività facendo percepire inedite prospettive. La scrittura si rivela utile per esplicitare ciò che nella grafica è sotteso e per stabilire un ordine nuovo nel ragionamento progettuale. I rapporti fra segni e significati si moltiplicano nei sistemi informativi recenti in cui si ha la sensazione di poter dire moltissimo (dati numerici e spaziali) ma a volte sfugge quella sintesi indispensabile per una interpretazione concreta, finalizzata alla costruzione di possibili esperienze fisiche. Per l’esplorazione dell’uso di dive…
Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits
2010
Non-starter lactic acid bacteria (NSLAB) dominate cheese microbiota during ripening. They tolerate the hostile environment well and strongly influence the biochemistry of curd maturation, contributing to the development of the final characteristics of cheese. Several NSLAB are selected on the basis of their health benefits (enhancement of intestinal probiosis, production of bioactive peptides, generation of gamma-aminobutyric acid and inactivation of antigenotoxins) and are employed in cheese-making. This review describes the ecology of NSLAB, and focuses on their application as adjunct cultures, in order to drive the ripening process and promote health advantages. The scopes of future dire…
Evaluation of training in guideline-oriented biopsychosocial management of low back pain in occupational health services:Protocol of a cluster random…
2021
Background To prevent low back pain (LBP) from developing into a prolonged disabling condition, clinical guidelines advocate early stage assessment, risk‐screening, and tailored interventions. Occupational health services recommend guideline‐oriented biopsychosocial screening and individualized assessment and management. However, it is not known whether training a limited number of health care professionals improves the management process. The primary objective of this study is to investigate whether training in the biopsychosocial practice model is effective in reducing disability. Furthermore, we aim to evaluate health‐economic impacts of the training intervention in comparison to usual m…
Effectiveness of training in guideline-oriented biopsychosocial management of low-back pain in occupational health services – a cluster randomized co…
2021
Objective This study aimed to investigate the effectiveness of brief training in the guideline-oriented biopsychosocial management of low-back pain (LBP) in occupational health services using a cluster-randomized design. A small sample of physiotherapists and physicians from the intervention units (N=12) were given three- to seven-day training focusing on the biopsychosocial management of LBP, while professionals in the control units (N=15) received no such training. Methods Eligible patients with LBP, with or without radicular pain, aged 18-65, were invited to participate. A web-based questionnaire was sent to all recruited patients at baseline, three months and one year. The primary outco…
A new approach for selection of Oenococcus oeni strains in order to produce malolactic starters.
2005
The lactic acid bacterium Oenococcus oeni, mainly responsible for malolactic fermentation (MLF), is used in new winery process as starter culture for direct inoculation. The difficulty to master MLF according to the wine led us to search a new approach to select effective O. oeni strains. Biochemical and molecular tests were performed in order to characterize three strains of O. oeni selected for malolactic starter elaboration. Malolactic and ATPase activities that appeared as a great interest in MLF were measured and the expression of a small heat shock protein Lo18 was evaluated by immunoblotting and real-time PCR. These results were correlated with the performances of strains in two red …
Enterprise Start-Up in the Euro-Mediterranean Area. The case-study of Mazara Del Vallo’s Fishing District and Consortium
2016
Over the last twenty years, the European Union’s policies aiming to foster the entrepreneurship in the Euro-Mediterranean countries have failed. The theoretical model underlying these policies is inconsistent with the characteristics of the entrepreneurial ecosystems of these countries.Since no enterprise can survive in the long run if it has inconsistent characters with the ecosystem in which it operates, in Euro-Mediterranean countries it is necessary to adopt a specific theoretical model on start-up business, different from the one described by the international literature. The fundamental principles of this theoretical model therefore must be drawn from the common characteristics of suc…