853 research outputs found
Fermented foods: from tradition to innovation
No full textLa fermentazione è uno dei metodi più antichi utilizzati nella conservazione degli alimenti, caratterizzata da una conversione lenta dei composti organici mediata da microrganismi o enzimi di origine vegetale o animale. I cibi fermentati sono fortemente legati alla cultura e alla tradizione di un paese soprattutto nelle aree rurali. Il processo fermentativo migliora il valore nutrizionale degli alimenti, le caratteristiche organolettiche, l’accettabilità e l’appetibilità per i consumatori e prolunga la shelf life dei prodotti stessi.
Il presente lavoro di Dottorato di Ricerca ha avuto l’obiettivo di caratterizzare il profilo chimico-fisico e sensoriale e di valutare la diversità e la dinamica microbica di prodotti fermentati tradizionali (formaggio Caciofiore della Sibilla e salame tipo Fabriano) e prodotti fermentati innovativi (bevande fermentate analcoliche sperimentali e pane prodotto con impasti acidi di tipo II).
In dettaglio, per il formaggio Caciofiore della Sibilla è stato valutato l’impatto del coagulante vegetale ottenuto da Carlina acanthifolia All. subsp. acanthifolia sulla dinamica e la diversità microbica attraverso un approccio polifasico basato su tecniche cultura-indipendenti e tecniche cultura-dipendenti. Analogamente, per i salami tipo Fabriano l'impatto della concentrazione dei nitrati e dei nitriti sulla dinamica delle comunità batteriche metabolicamente attive è stato valutato mediante approccio polifasico basato sull'analisi del cDNA. Il pane prodotto su scala di laboratorio, utilizzando farine di grano tenero di tipo 2 e impasto acido di tipo II è stato analizzato da un punto di vista chimico-fisico, sensoriale e microbiologico. Infine, tre bevande sperimentali fermentate non alcoliche a base di riso rosso, grano saraceno e orzo sono state prodotte attraverso fermentazione guidata da specie selezionate di batteri lattici e caratterizzate mediante analisi microbiologiche, chimico-fisiche e sensoriali.Fermentation is one of the oldest biotechnological approaches used in food conservation; it consists of a conversion of organic compounds by enzymes of microbial, plant or animal origin. Fermented foods are strongly linked to culture and tradition, especially in rural areas. They are characterized by improved nutritional value, organoleptic properties, acceptability and palatability for consumers as well as by an extended shelf life. The aim of this PhD research was to investigate the microbial diversity and dynamics of both traditional (Caciofiore della Sibilla cheese and Fabriano-like sausage) and innovative fermented foods (yogurt-like beverages and bread produced with type II sourdough) and to characterize these products for their physical-chemical and sensory profile. More specifically, the impact of an unexplored milk coagulant obtained from Carlina acanthifolia All. subsp. acanthifolia on the microbial dynamics and diversity of Caciofiore della Sibilla cheese was investigated by a polyphasic molecular approach based on culture-dependent and DNA-based techniques. The impact of nitrates and nitrites on the dynamics of metabolically active bacterial communities of a Fabriano-like sausage was also evaluated by cDNA analysis by using a polyphasic molecular approach. Moreover, experimental breads produced at a laboratory scale with type 2 soft wheat flours and type II sourdoughs were analysed to evaluate the microbial dynamics during leavening, as well as their physical-chemical and sensory traits. In the final part of thesis, non-alcoholic yogurt-like beverages were first produced at laboratory scale using three different cereal-based substrates (red rice, buckwheat and barley) and selected strains of lactic acid bacteria (LAB), and further subjected to microbiological, physical-chemical and sensory analyses
La localizzazione del sito web delle imprese italiane: i risultati di un'indagine empirica
No full textExploring antecedents of social media usage in B2B: a systematic review
No full textThis paper aims to review the state‐of‐the‐art literature on social media adoption in B2B contexts in order to propose an inclusive and theoretical viewpoint to understand the antecedents of this phenomenon.
This paper presents the results of a systematic literature review. For this purpose 29 studies published in academic journals, books and conference papers, in the field of marketing and management from 2001 to 2017 were analysed.
The results show that the number of studies has increased in the last 5 years. Three different groups of antecedents are identified by considering the nature of these factors (personal, organizational and external) and analysed at two different levels of adoption: individual and firm/function levels. Managerial implications and future research insights are provided.
This research area deserves much more attention, both theoretical and empirical, in order to analyse the existing classifications and develop new categories of antecedents of social media adoption in B2B. Further studies are needed on the individual level of adoption, on new skills and capabilities required to use social media as well as on the social factors influencing usage.
The literature review provides a means of understanding the role of personal, organizational and social antecedents and suggesting ways to work properly in these different dimensions to improve the level and quality of adoption.
Despite a considerable interest in research on social media, this paper provides the first complete framework in the new field of study concerning social media adoption in B2B
Advancing social media driven sales research: Establishing conceptual foundations for B-to-B social selling
No full textBusiness markets are facing major changes due to an increasing digitalization trend and consequent changes in buying behaviors. Practitioners and academics alike have started to emphasize social selling as a novel way to tackle these emerging opportunities and challenges at the sales force level. Since research in this area remains embryonic and fragmented, we adopt a discovery-oriented research approach and conceptualize social selling and its key facets based on a systematic literature review and a field study involving thought leading social selling professionals. The findings indicate a need to extend the research focus from social media usage into a concept which comprehends social selling as a broader application of digital marketing principles at the individual salesperson level. Social selling leverages social and digital channels for understanding, connecting with, and engaging influencers, prospects and existing customers at relevant customer purchasing journey touchpoints for building valuable business relationships. We relate the construct to other close selling approaches and explicate its organizational strategy components as well as performance outcomes. The findings advance current understanding of the role of sales in contemporary business markets and have implications for sales and marketing theory and practice
Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat
No full textThe increase in food intolerances, allergies, and food-based lifestyle choices has dramatically
increased the consumer demand for healthy foods characterized by pleasant sensory traits.
In such a context, innovative cereal-based beverages are characterized by high nutritional value,
pleasant palatability, and potential healthy properties. In the present study, a pool of 23 lactic acid
bacteria strains was preliminary assayed as monocultures for the fermentation of three ad hoc formulated
cereal- (red rice and barley) and pseudocereal (buckwheat) -based substrates. Eight strains
with the best performance in terms of acidification rate were selected for the formulation of three
multiple strain cultures to be further exploited for the manufacture of laboratory-scale prototypes
of fermented beverages. The compositional and microbiological features of the three experimental
beverages highlighted their high biological value for further exploitation
- …
