186,987 research outputs found
Basi biologiche e genetiche dell'attività psichica
No full textBasi Biologiche e Genetiche dell’Attività Psichic
Conferenza "Gender equality in science"
No full textIl tema della promozione di presenza e ruolo delle donne nella ricerca scientifica, indicato come mainstreaming dalla Comunita' Europea, e' stato l'oggetto di un progetto di azioni positive (STReGA) di universita' del Salento e Associazione Donne e Scienza, finanziato dal Ministero del Lavoro, di cui A.M.Cherubini e' stata responsabile. Il progetto e' stato segnalato dal Ministero del Lavoro come 'eccellente'.
La conferenza e' stata organizzata a conclusione del lavoro del progetto e si e' svolta a Lecce il 21/1/2011.
La pagina web di riferimento e'
http://strega.unisalento.it/gennaio2011.ht
Innovating processes and processing innovation: strategic approach to innovation in accounting firms
No full textPurpose
This paper aimed to explore the main strategies and approaches to innovation in professional service firms (PSFs), with a specific focus on accounting firms.
Design/methodology/approach
The paper relied upon a systematic literature review of previous studies to identify and reconcile the different approaches to innovation processes in accounting firms and further advance a conceptual framework for their discussion.
Findings
The findings, based on the review of 38 papers, revealed four main strategies around two main dimensions: the focus on internal/external features of the firm and the main source of innovation (technology and knowledge). The strategies may enable PSFs finding new opportunities and improving organizational performance.
Practical implications
The paper provides a conceptual framework in the form of a “strategy-innovation” matrix where four strategies emerged to support PSFs identifying possible approaches to innovation for new opportunities and improving their performance and services. In doing so, the paper bridges the main sources of innovation, knowledge and technology with key organizational features, considering structural/organizational aspects, cultural aspects, HR practices, collaborative behaviors, professional autonomy, service diversification and the role of professional networks and external actors.
Originality/value
The paper contributes to the literature by deepening understanding of innovation processes in PSFs, suggesting the need to develop a strategic orientation to innovation in these firms. In doing so, the paper also provides useful practical implications for the management of PSFs, suggesting an “innovation/strategy” matrix that might support the positioning of PSFs with reference to its approach to innovation
Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese
No full textAims
Casizolu is a traditional Sardinian (Italy) pasta filata cheese made with cow raw milk belonging to Sardo-Modicana and/or Bruno-Sarda breeds added with natural whey starter. This work aims to describe the traditional technology of this product and to evaluate the microbial groups/species involved in the first month of ripening.
Methods and Results
Raw milk, curd after stretching and Casizolu cheese samples from two different farmsteads were subjected to enumeration of microbial groups, isolation and genotypic characterization of isolates and PCR temporal temperature gel electrophoresis (TTGE) analysis. The counts of lactobacilli and lactococci groups in raw milk were about 5–6 log UFC ml−1 of milk. These counts tended to increase in curd and cheeses, reaching values higher than 8 log UFC g−1 of cheese. Culture dependent and independent approaches employed in this work highlighted the fundamental role of Lactococcus lactis subsp. lactis, Streptococcus thermophilus and Lactobacillus paracasei in the manufacture and ripening of Casizolu cheese. Other species frequently isolated were Enterococcus durans, Enterococcus faecium, Enterococcus italicus while Enterococcus lactis, Streptococcus parauberis, Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus brevis, Lactobacillus fermentum and Lactococcus raffinolactis were isolated occasionally.
Conclusions
Lactococcus lactis subsp. lactis, Strep. thermophilus and Lact. paracasei were the principal bacterial species involved in the Casizolu cheese manufacturing and ripening. For the first time, Ent. italicus and Ent. lactis were isolated in the pasta filata cheese.
Significance and Impact of the Study
This study shows the first data on microbial groups and species involved in the manufacture of Casizolu cheese and highlights the role of Lact. paracasei and Enterococcus spp. from the earliest stages of ripening cheese; furthermore, provides evidence that raw milk cheese is a source of new strains and therefore a reservoir of microbial biodiversity.Aims: Casizolu is a traditional Sardinian (Italy) pasta filata cheese made with
cow raw milk belonging to Sardo-Modicana and/or Bruno-Sarda breeds added
with natural whey starter. This work aims to describe the traditional
technology of this product and to evaluate the microbial groups/species
involved in the first month of ripening.
Methods and Results: Raw milk, curd after stretching and Casizolu cheese
samples from two different farmsteads were subjected to enumeration of
microbial groups, isolation and genotypic characterization of isolates and PCR
temporal temperature gel electrophoresis (TTGE) analysis. The counts of
lactobacilli and lactococci groups in raw milk were about 5–6 log UFC ml
1 of
milk. These counts tended to increase in curd and cheeses, reaching values
higher than 8 log UFC g
1 of cheese. Culture dependent and independent
approaches employed in this work highlighted the fundamental role of
Lactococcus lactis subsp. lactis, Streptococcus thermophilus and Lactobacillus
paracasei in the manufacture and ripening of Casizolu cheese. Other species
frequently isolated were Enterococcus durans, Enterococcus faecium, Enterococcus
italicus while Enterococcus lactis, Streptococcus parauberis, Lactobacillus
plantarum, Lactobacillus pentosus, Lactobacillus brevis, Lactobacillus fermentum
and Lactococcus raffinolactis were isolated occasionally.
Conclusions: Lactococcus lactis subsp. lactis, Strep. thermophilus and
Lact. paracasei were the principal bacterial species involved in the Casizolu
cheese manufacturing and ripening. For the first time, Ent. italicus and
Ent. lactis were isolated in the pasta filata cheese.
Significance and Impact of the Study: This study shows the first data on
microbial groups and species involved in the manufacture of Casizolu cheese
and highlights the role of Lact. paracasei and Enterococcus spp. from the earliest
stages of ripening cheese; furthermore, provides evidence that raw milk cheese
is a source of new strains and therefore a reservoir of microbial biodiversity
Control mechanisms and knowledge integration in exploitative project teams. A case study from the coal fired power plant industry
No full textEmpowerment e orientamento di genere nella scienza.
No full textIl volume raccoglie i saggi di esperte ed eperti di vari settori che discutono, dal punto di vista delle proprie specializzazioni, la questione della scarsa presenza di donne in alcuni campi della ricerca scientifica e tecnologica, e in particolare ai vertici di essa
Effect of edible coating in physical-chemical parameters in minimally processed cactus pear (Opuntia ficus-indica)
No full textThe purpose of this research was to study the effect of two edible coatings on the shelf-life of minimally processed cactus pears. Foodcoat® (F) and Pomfresh® (P) as standalone treatments or in combination (P+F), compared with un-treated fruit, were tested. F is an edible coating composed of fatty acids derivatives and polysaccharides in an alcohol solution, while P is composed of a mixture of organic acids and antioxidants. The fruits were peeled manually, immersed for 3 s in each emulsion and placed, in numbers of three, in easy-to-open polylactic acid (a biodegradable polymer) trays with a sterile adsorbent material and stored for 4, 8 or 12 days at 5°C. Physical-chemical analyses (texture, color, pH, titratable acidity and total soluble solids), microbial growth, taste characteristic, visually appearance and in-package CO2, O2 and ethylene were carried out. Changes in chemical parameters (pH, acidity and ascorbic acid) were affected by treatments and edible coating composition. The taste analysis showed that the control fruit and those treated with P coat scored better than those subjected to different treatments, especially for their appearance and texture. Although the lid of the trays was not hermetically sealed, gas movement was drastically restricted, generating an average in-package CO2 partial pressure of about 5.0 kPa in uncoated fruit and fruit treated with P coat and 5.7 kPa in fruit treated with F and P+F coat. All treatments reduced microbial growth compared to uncoated fruit
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