1,374,890 research outputs found
Le procedure del debitore non fallibile
No full textI tre capitoli costituiscono l'integrazione del manuale, dopo la novella della materia, avvenuta col d.l. 18 ottobre 2012, n. 179, conv. con modif. dalla l. 17 dicembre 2012, n. 221. Il lavoro è stato aggiornato, rispetto alle precedenti edizioni del 2014 e 2015.
All'esposizione delle nozioni istituzionali relative ai nuovi istituti segue l'analisi esegetico-sistematica delle disposizioni, tenendo conto della loro applicabilità a imprenditori commerciali, ancorché di dimensioni non piccole (start-up innovative e imprese agricole).
L'istituto dell'accordo di composizione della crisi è letto in chiave concordataria, affrontando tematiche quali la deroga al principio di par condicio creditorum, rimaste prive di adeguata disciplina legale.
La procedura di liquidazione del patrimonio è affrontata muovendo dai principî che guidano gli istituti affini del fallimento; si offrono quindi una serie di soluzioni interpretative alle tematiche, peculiari alla procedure concorsuali liquidatorie, che la disciplina non affronta, quali gli effetti sui crediti e sui contratti in corso di esecuzione e la formazione del passivo, con i relativi gravami
Estabilidade e propriedades sensoriais da bebida de farelo de arroz parbolizado orgânico e os efeitos de seu consumo em ratos
No full textTese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2009O farelo de arroz estabilizado é um subproduto do beneficiamento dos grãos de arroz. O uso deste farelo vem crescendo no País devido ao seu valor nutricional e benefícios à saúde. Com o objetivo de oferecer alternativas para o consumo do farelo de arroz, foi elaborada uma bebida de extrato deste farelo em dois diferentes sabores. A bebida foi tratada termicamente e avaliada quanto à composição química, estabilidade e propriedades sensoriais, parâmetros de qualidade pertinentes ao novo produto. Os parâmetros para avaliar a vida de prateleira foram acidez titulável, pH e reologia. Foi realizado um ensaio biológico com ratos, para avaliar os efeitos do seu consumo no colesterol total e glicose e outro ensaio biológico para determinar o comportamento de ratos no nado forçado e no labirinto em cruz elevado com determinação de ACTH plasmático, além do efeito desta bebida na absorção de cálcio em ratos. A análise da composição nutricional mostrou um produto rico em ácidos graxos insaturados e minerais, especialmente, fósforo, potássio, manganês e magnésio. A reologia mostrou que a bebida obtida com este farelo estabilizado conservou-se por 20 dias sob refrigeração. A análise sensorial indicou que a bebida de farelo de arroz foi aceita dentro das formulações estabelecidas. Foi verificado que, em ratos, a bebida de farelo de arroz não apresentou efeito significativo (p>0,05) sobre o colesterol, mas apresentou efeito significativo (p0,05). Não houve efeito negativo na absorção de cálcio.The stabilized rice bran is a byproduct of processing grain of rice. Use of this meal is growing in the country because of its nutritional value and health benefits. Aiming to offer alternatives to the consumption of rice bran, was prepared for a drink of this bran extract in two different flavors. The drink was treated and evaluated as to the chemical composition, stability and sensory properties, the quality parameters relevant to the new product. The parameters to evaluate the shelf-life were acidity, pH and rheology. An assay was conducted with rats to evaluate the effects of its consumption in total cholesterol and glucose and other biological test to determine the behavior of rats in the forced swim and in the plus maze with determination of plasma ACTH, in addition to the effect of this drink in the absorption of calcium in rats. The analysis of the nutritional composition showed a product rich in unsaturated fatty acids and minerals, especially phosphorus, potassium, manganese and magnesium. The rheology showed that the drinks with the meal stabilized lasted 20 days under refrigeration. The sensory analysis indicated that the drink of rice bran was accepted into the formulations established. It was found that in rats, the drink of rice bran showed no significant effect (p> 0.05) on cholesterol, but significant effect (p 0.05). There was no negative effect on the absorption of calcium
A comparison of the HIPERLAN/2 and IEEE 802.11a wireless LAN standards
No full textAt present, WLANs supporting broadband multimedia communication are being developed and standardized around the world. Standards include HIPERLAN/2, defined by ETSI BRAN, 802.11a, defined by the IEEE, and HiSWANa defined by MMAC. These systems provide channel adaptive data rates up to 54 Mb/s (in a 20 MHz channel spacing) in the 5 GHz radio band. In this article an overview of the HIPERLAN/2 and 802.11a standards is presented together with software simulated physical layer performance results for each of the defined transmission modes. Furthermore, the differences between these two standards are highlighted (packet size, upper protocol layers etc.), and the effects of these differences on throughput are analyzed and discussed
A low-power 64-point FFT/IFFT architecture for wireless broadband communication
No full textA low power 64-point FFT/IFFT architecture is developed for the application in OFDM based wireless broadband communication system. The proposed architecture satisfies the specifications of IEEE 802.11a and ETSI Bran. The architecture requires 25% multiplication and 86% addition/subtraction operation compared to the conventional Cooley-Tukey approach. This leads to power and area saving as well. The architecture is capable to perform FFT and IFFT without changing the internal coefficients which makes it highly suitable for practical applications
Le procedure del debitore non fallibile
No full textI tre capitoli costituiscono l'integrazione del manuale, dopo la novella della materia, avvenuta col d.l. 18 ottobre 2012, n. 179, conv. con modif. dalla l. 17 dicembre 2012, n. 221. Lo scritto è aggiornato con le novità regolamentari emanate fra il 2014 e il 2015.
All'esposizione delle nozioni istituzionali relative ai nuovi istituti segue l'analisi esegetico-sistematica delle disposizioni, tenendo conto della loro applicabilità a imprenditori commerciali, ancorché di dimensioni non piccole (start-up innovative e imprese agricole).
L'istituto dell'accordo di composizione della crisi è letto in chiave concordataria, affrontando tematiche quali la deroga al principio di par condicio creditorum, rimaste prive di adeguata disciplina legale.
La procedura di liquidazione del patrimonio è affrontata muovendo dai principî che guidano gli istituti affini del fallimento; si offrono quindi una serie di soluzioni interpretative alle tematiche, peculiari alla procedure concorsuali liquidatorie, che la disciplina non affronta, quali gli effetti sui crediti e sui contratti in corso di esecuzione e la formazione del passivo, con i relativi gravami
Natureal® oat bran instant drink
No full textDietary fiber in diet is of high importance when trying to fight the global epidemic of overweight and obesity. To obtain viable options for enriching the diet with dietary fiber more applications are needed. The aim of this research was to study a blood glucose response lowering and dietary fiber giving serving of oat bran. A new oat bran powder was developed and an application model was constructed followed by a clinical study. High Beta glucan, heat-treated commercial oat bran: Natureal® GI-flour was developed. The aim was an oat bran of high solubility of Beta glucan and a high viscosity in physiological conditions. This was then introduced to a classical drink powder format for measuring the glycemic index. Also the effect of oat bran on glycemic response was measured. The clinical study was done with 12 type 2 diabetic subjects. This combination of the product and application gives a low postprandial glucose response. The results indicated that oat bran is capable of in an active manner to lower the response of external glucose given simultaneously. It also gives a viable option for introducing in a simple palatable form a substantial amount of daily need of dietary fiber. This product forms high viscosity in physiological conditions and at the same time introduces substantial amounts of good quality macronutrients. Oat protein is of high value, comparable to that of soy protein and the fat is mostly of unsaturated fat. Here we have shown a good option for helping the global problem of obesity in a form of natural oat bran giving very high viscosity.vokMyynti MTT tietopalvelu
How good are rodent models of carcinogenesis in predicting efficacy in humans? A systematic review and meta-analysis of colon chemoprevention in rats, mice and men
No full textTumours in rodent and human colon share many histological and genetic features. To know if rodent models of colon carcinogenesis are good predictors of chemopreventive efficacy in humans, we made a meta-analysis of aspirin, beta-carotene, calcium, and wheat bran studies. Controlled intervention studies of adenoma recurrence in human volunteers were compared with chemoprevention studies of carcinogen-induced tumours in rats, and of polyps in Min (Apc(+/-)) mice: 6714 volunteers, 3911 rats and 458 mice were included in the meta-analyses. Difference between models was small since most global relative risks were between 0.76 and 1.00. A closer look showed that carcinogen-induced rat studies matched human trials for aspirin, calcium, carotene, and were compatible for wheat bran. Min mice results were compatible with human results for aspirin, but discordant for calcium and wheat bran (no carotene study). These few results suggest that rodent models roughly predict effect in humans, but the prediction is not accurate for all agents. Based on three cases only, the carcinogen-induced rat model seems better than the Min mouse model. However, rodent studies are useful to screen potential chemopreventive agents, and to study mechanisms of carcinogenesis and chemoprevention
Rice bran oil-based biodiesel as a promising renewable fuel alternative to petrodiesel: A review
No full textThe drastic rise in global warming and the fossil fuel consumption have resulted in destruction of the ecological balance, reduction of the environmental quality, and demotion of the sustainable development. The utilization of biofuels have been paid much attention to by researchers and policy makers due to its benefits and indisputable contributions to protect the living environment. Free fatty acid-rich rice bran oil which is unsuitable for food purposes could be a good candidate for biofuel production. Accordingly, rice bran oil-based biofuels (straight oil and its biodiesel) as promising alternative fuels to petrodiesel were reviewed in this article from the sources, components, and physicochemical perspectives. In addition, biodiesel production from rice bran oil using various methods and catalysts was thoroughly detailed. The oxidative stability of rice bran biodiesel as a function of the storage time was also discussed. The application of rice bran oil-based biofuels to diesel engines was completely analyzed and critically discussed based on engine performance, combustion, and emissions characteristics. The effects of using rice bran oil-based biofuels on the lubricating oil degradation, deposit formation, wear, and sound intensity of diesel engines were explained in detail. Finally, the economic aspects of using rice bran oil and its biodiesel as fuels were also assessed. As a conclusion, the blend containing 20% rice bran oil biodiesel and 80% petrodiesel fuel, both in volume, could be the most effective composition considering the techno-economic aspects of diesel engines; meanwhile the remaining blends appeared to be improper for the existing diesel engines
Nutraceutical tortillas and tortilla chips prepared with bran from specialty sorghums
No full textThe effects of sorghum bran addition on table tortillas and tortilla chip
properties were evaluated. Texture, phenol content, antioxidant activity, and sensory
characteristics were evaluated. Texture was measured by objective and subjective
tests. Products were analyzed for phenols following the Folin-Ciocalteu procedure
and for antioxidant potential following the ABTS (2,2'-azinobis (3-
ethylbenzothiazoline-6-sulfonic acid) method. Sensory properties were evaluated
using a nine point hedonic scale.
Bran from two specialty sorghums: sumac (high tannin) and black (high
anthocyanins) was added at 0, 5, and 10% to table tortillas and tortilla chips. For
table tortillas the interaction of sorghum bran with an antistaling formula containing
guar gum, carboxymethylcellulose and maltogenic alpha-amylase was assessed.
Tortillas containing sorghum bran had a more friable structure than the
control. This detrimental effect was overcome by the antistaling formula. Additives
made fluffier tortillas with improved texture and appearance. Tortillas containing
sorghum bran and the antistaling formula were acceptable to panelists. At 5%
sorghum bran inclusion, there was no significant difference in sensory attributes
from the control aside from appearance. Tortillas containing sorghum bran had a
dark natural color comparable to that of blue corn tortillas.
Tortilla chip texture was not significantly affected by addition of bran to the
formula. As in table tortillas, addition of sorghum bran produced minor changes in
the texture and flavor of the product, but a significant change in appearance
acceptability. Tortilla chips had a dark color, comparable to the one of blue corn
tortilla chips. Sumac bran yielded larger amounts of phenols and antioxidant activity than
black bran. Levels of phenols and antioxidant potential increased with increased
bran. Although processing caused a measurable loss of sorghum bran antioxidants,
table tortilla and tortilla chips were still a significant source of phenols and
antioxidant activity.
The addition of sorghum bran produced tortillas and tortilla chips with
increased levels of dietary fiber and antioxidants, without adversely affecting other
sensory properties
John A. Moore. Sophocles and Aretê. (Oxford University Press)
No full textBran A. John A. Moore. Sophocles and Aretê. (Oxford University Press). In: L'antiquité classique, Tome 8, fasc. 2, 1939. p. 437
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