Search results for "valor"
showing 10 items of 857 documents
¿Cómo afecta la innovación en la satisfacción y la lealtad hacia el establecimiento minorista?
2021
Resumen En el presente estudio, se examinó el concepto de innovación en el sector minorista y se definieron sus relaciones con otras variables, como la satisfacción y la lealtad, tradicionalmente vinculadas con el establecimiento minorista. Para lograr los objetivos planteados, se delimitó un modelo teórico sustentado en la literatura, que se contrastó mediante un estudio empírico utilizando un cuestionario estructurado ad hoc aplicado a una muestra de 510 clientes de establecimientos de alimentación. El análisis de los datos se desarrolló mediante la técnica de regresión por mínimos cuadrados parciales. Los resultados permiten proponer un conjunto de recomendaciones para la gestión, fundam…
Toward the valorization of olive (Olea europaea var. europaea L.) biodiversity: horticultural performance of seven Sicilian cultivars in a hedgerow p…
2019
Abstract An intense survey of the Sicilian’s olive growing areas for autochthonous germplasm, mainly represented by centennials olive trees (Olea europaea var. europaea L.) apparently older then III centuries, started at the beginning of the 1980s and resulted in the selection of more than 150 cultivars and accessions. This germplasm was propagated in a nursery, by grafting onto seedlings of Olea europaea L., and planted in an experimental orchard, in an olive district located in the South-west of the Island, where they were evaluated for over 30 years and selected for their early bearing, high and constant productivity, as well as high oil content of the fruits and excellent chemical (olei…
Glycolipid Biosurfactant Production from Waste Cooking Oils by Yeast: Review of Substrates, Producers and Products
2021
Biosurfactants are a microbially synthesized alternative to synthetic surfactants, one of the most important bulk chemicals. Some yeast species are proven to be exceptional biosurfactant producers, while others are emerging producers. A set of factors affects the type, amount, and properties of the biosurfactant produced, as well as the environmental impact and costs of biosurfactant’s production. Exploring waste cooking oil as a substrate for biosurfactants’ production serves as an effective cost-cutting strategy, yet it has some limitations. This review explores the existing knowledge on utilizing waste cooking oil as a feedstock to produce glycolipid biosurfactants by yeast. The review f…
Unexpected high production of biohydrogen from the endogenous fermentation of grape must deposits
2020
International audience; The aim of this work was to assess the performances of wine byproduct biomass for hydrogen production by dark fermentation. Grape must deposits from two grape varieties (Pinot Gris and Chardonnay) were considered, either with external microbial inoculum or without. We show that grape must residues contain endogenous microflora, well adapted to their environment, which can degrade sugars (initially contained in the biomass) to hydrogen without any nutrient addition. Indeed, hydrogen production during endogenous fermentation is as efficient as with an external heat-treated inoculum (2.5 ± 0.4 LH2.L-1reactor and 1.61 ± 0.41 molH2.mol-1consumed hexose, respectively) with…
Highly-Efficient Release of Ferulic Acid from Agro-Industrial By-Products via Enzymatic Hydrolysis with Cellulose-Degrading Enzymes: Part I–The Super…
2021
Historically Triticum aestívum L. and Secale cereále L. are widely used in the production of bakery products. From the total volume of grain cultivated, roughly 85% is used for the manufacturing of flour, while the remaining part is discarded or utilized rather inefficiently. The limited value attached to bran is associated with their structural complexity, i.e., the presence of cellulose, hemicellulose, and lignin, which makes this material suitable mostly as a feed supplement, while in food production its use presents a challenge. To valorize these materials to food and pharmaceutical applications, additional pre-treatment is required. In the present study, an effective, sustainable, and …
Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder f…
2018
Pleurotus eryngii (DC.) Quél. powder was used in bread production. Three dough trials (0, 5 and 10% of mushroom) were obtained with commercial baker's yeast. P. eryngii powder was first tested against several yeast species; 10% P. eryngii trial was characterised by the highest pH and total titratable acidity. P. eryngii did not influence negatively the fermentation process, since all trials reached yeast levels of 10 8 CFU g −1 . Mushroom powder decreased bread height and softness, increased crust redness and crumb void fraction and cell density and, although the breads were scored diverse, the overall assessment was comparable. The final breads provided higher concentrations of thiamin, ri…
Historical Suitability and Sustainability of Sicani Mountains Landscape (Western Sicily): An Integrated Approach of Phytosociology and Archaeobotany
2020
Since 2015, the ongoing project &ldquo
A new strategy to maximize organic matter valorization in municipalities: combination of urban wastewater with kitchen food waste and its treatment w…
2017
[EN] The aim of this study was to evaluate the feasibility of treating the kitchen food waste (FW) jointly with urban wastewater (WW) in a wastewater treatment plant (WWTP) by anaerobic membrane technology (AnMBR). The experience was carried out in six different periods in an AnMBR pilot-plant for a total of 536 days, varying the SRT, HRT and the food waste penetration factor (PF) of food waste disposers. The results showed increased methane production of up to 190% at 70 days SRT, 24 hours HRT and 80% PF, compared with WW treatment only. FW COD and biodegradability were higher than in WW, so that the incorporation of FW into the treatment increases the organic load and the methane producti…
Prevalencia de riesgo de desnutrición y desnutrición establecida en población ambulatoria, institucionalizada y hospitalizada en un departamento de s…
2017
Introduccion: la prevalencia de desnutricion relacionada con la enfermedad (DRE) varia segun la poblacion estudiada y los metodos empleados para el cribado, para la valoracion nutricional y los criterios diagnosticos. Objetivos: determinar la prevalencia de riesgo nutricional y de desnutricion establecida, tipo y grado de la misma en poblacion ambulatoria, hospitalizada e institucionalizada, en un departamento de salud. Material y metodos: estudio transversal y descriptivo con seleccion aleatoria de la muestra. A la poblacion reclutada se le realizo el Malnutrition Universal Screening Tool (MUST) como cribado para evaluar el riesgo nutricional y una valoracion nutricional completa segun los…
Active biopackaging produced from by‐products and waste from food and marine industries
2021
The agro‐food industry cannot today do without packaging to preserve and above all market its products. Plastic materials coming mainly from petrochemicals have taken a predominant place in the food packaging sector. They have become indispensable in many sectors, from fresh to frozen products, from meat and dairy products to fruit and vegetables or almost‐ready meals. Plastics are cheap, their lightness reduces transport costs, and their convenience is fundamental for out‐of‐home catering. However, plastics pose serious end‐of‐life issues. The development of materials that are more respectful of the consumer and the environment has become a major issue. In addition, the agro‐food industrie…