6,392 research outputs found
Evaporation of the gluon condensate: a model for pure gauge SU(3)c phase transition
No full textWe interpret lattice data for the equation of state of pure gauge SU(3)c by an evaporation model. At low temperatures gluons are frozen inside the gluon condensate, whose dynamics is described in terms of a dilaton Lagrangian. Above the critical temperature quasi-free gluons evaporate from the condensate: a first order transition is obtained by minimizing the thermodynamical potential of the system. Within the model it is possible to reproduce lattice QCD results at finite temperature for thermodynamical quantities such as pressure and energy. The gluonic longitudinal mass can also be evaluated; it vanishes below the critical temperature, where it shows a discontinuity. At very large temperatures we recover the perturbative scenario and gluons are the only asymptotic degrees of freedom
Commento agli artt 53, 54 e 304
No full textIl contributo analizza le tematiche della tenuta della documentazione obbligatoria in materia di salute e sicurezza del lavoro e le norme abrogative contenute nel TU n. 81/200
ASO Author Reflections: Hypertrophic Techniques Have an Impact on the Complexity and Outcomes of Minimally Invasive Major Hepatectomies
No full text
21st Century Milan: using new image processing techniques to assess the environmental quality of the Milan Trade Fair masterplan
No full textModeling I-MOS Capacitor C-V Characteristic for Non-Linear Charge Sensitive Amplifiers
No full textAn analytic model for the C- V characteristic of Inversion-Mode MOS (I-MOS) capacitors is defined, to be used in the design of Charge Sensitive Amplifiers (CSAs) with dynamic signal compression feature. The model is derived from the equations governing channel inversion in the two and four terminal metal-oxide-semiconductor structure. A comparison between the model predictions and the simulation results is provided for MOS capacitors and CSAs in a 65 nm CMOS technology
THE INFLUENCE OF ANIMAL NUTRITION ON MEAT QUALITY
No full textThe influence of animal nutrition on meat quality
Sabrina Ratti
Abstract:
Food and Agriculture organization of the United Nations (FAO) define meat quality as compositional quality and palatability factors such as visual appearance, smell, firmness, juiciness, tenderness, and flavour. Recently, the attention has been focused on the improvement of meat quality parameters. The protection of lipids from oxidative phenomena is fundamental to preserve meat color, nutritional quality and increase shelf life, enhancing consumer acceptability. Otherwise, it is possible to enhance nutritional quality of meat and meat products, modifying fat content and fatty acid profile. Animal feeding is a key factor for improve meat quality parameters through dietary supplementation with different additives.
Antioxidants are one of the major strategies for preventing lipid oxidation in meat products, decreasing oxidative phenomena and increasing shelf life. The search for safe and effective natural antioxidants has focused on plants extract. Dietary supplementation with antioxidant mixture containing polyphenols in swine, enhance color parameters and oxidative stability in Longissimus Dorsi muscle (trial 1 and 2). Moreover, the same plant extract improved oxidative stability and sensory parameter in donkey and horse Longissimus Lomborum muscle (trial 3).
Also genetic type significantly affects cooked ham chemical profile, without affecting other quality parameters (trial 4).
Nutritional quality of pork products are improved by dietary linseed supplementation, enhancing muscle and adipose tissue n-3 PUFA content. Meta-analysis data provides information to find the optimal dosage, source and length of linseed dietary supplementation in relation to slaughter weight and genetic type (trial 5).
Our results point out the importance of animal dietary supplementation with plant extract and linseed, on oxidative stability, physical, chemical and sensory parameters of different type of meat and meat product
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