Emotional Regulation and Interpersonal Effectiveness as Mechanisms of Change for Treatment Outcomes Within a DBT Program for Adolescents

Predictive modeling was used to identify the degree that hypothesized moderators of dialectical behavioral therapy for adolescents (DBT-A) treatment outcomes predicted anxiety and depression symptoms over time. Participants were 66 adolescents (41 girls; 25 boys) with a mean age of 15.38 years (SD = 1.51) who completed a 7-week DBT-A intervention. Analyses revealed convergent models, wherein emotion regulation and interpersonal effectiveness were substantial predictors of change in the symptoms of anxiety, F(4, 65) = 23.21, p \u3c .01, R2 = .60, and depression, F(4, 65) = 29.76, p \u3c .01, R2 = .66

Biotechnological Approach To Preserve Fresh Pasta Quality.

Fresh pasta is highly susceptible to microbial contamination because of its high water activity and nutrient content. In this study, a new biopreservation system was examined that consists of an active sodium alginate solution containing Lactobacillus reuteri and glycerol, which was added during the production process of pasta. Our aim was to extend the fresh pasta shelf life by the in situ production of reuterin, thereby avoiding the use of thermal treatments that generally compromise food sensory characteristics. Two experimental studies were carried out with the product packaged under either ordinary or modified atmospheric conditions. Microbiological and sensory quality indices were monitored to determine the effectiveness of biopreservation on product quality during storage. The use of the active solution with L. reuteri and glycerol during the production process of pasta improved both microbial and sensory quality, particularly when combined with modified atmosphere

Italia-Germania, una comparazione dei livelli di competitivit\ue0 industriale

L\u2019indagine \ue8 stata realizzata dagli uffici dell\u2019area Lavoro e previdenza di Confindustria Bergamo e da ADAPT/Universit\ue0 degli Studi di Modena e Reggio Emilia, con il supporto scientifico ed operativo rispettivamente del Prof. Maurizio Del Conte dell\u2019Universit\ue0 Bocconi di Milano e del Prof. Michele Tiraboschi dell\u2019Universit\ue0 degli Studi di Modena e Reggio Emilia. La parte I, di carattere riassuntivo, esprime la valutazione di Confindustria Bergamo sugli esiti complessivi dell\u2019analisi normativa e della campionatura di esperienze aziendali realizzata. Le due note di approfondimento allegate sono state invece realizzate dai referenti scientifici Maurizio Del Conte e Michele Tiraboschi e riportano le opinioni degli AA. La parte II \ue8 stata redatta da Benedetto Fratello, avvocato giuslavorista e dottore di ricerca in diritto del lavoro presso l\u2019Universit\ue0 Bocconi di Milano (primo capitolo) e da Simone Caroli, Emmanuele Massagli, Davide Mosca e Paolo Tomassetti, ricercatori ADAPT (secondo capitolo). La parte III \ue8 stata redatta da Marina Mariani di Confindustria Bergamo, dottore di ricerca in formazione della persona e mercato del lavoro presso l\u2019Universit\ue0 degli Studi di Bergamo

Biopreservation of Fior di Latte cheese

Abstract In this study a new biopreservation system consisting of an active sodium alginate coating containing Lactobacillus reuteri applied to Fior di Latte cheese was studied. The final aim was to extend cheese shelf life by the in situ production of reuterin. Experimental trials were carried out with and without glycerol. How the fermentation time could improve the production of reuterin, enabling Fior di Latte shelf life, was also assessed. To this aim, the experimental analyses were conducted in 2 different trials, using 2 different production batches of samples. In the first one, Fior di Latte samples were dipped into the active sodium alginate solution prepared on the same day of their production, whereas in the second trial, samples were dipped into the active solution prepared 48h before their production to allow a proper fermentation of the inoculated microorganism. Microbiological and sensory quality indices were monitored to prove the effectiveness of biopreservation on product quality during storage. In the first trial, the combination of the probiotic microorganism with glycerol improved the microbial quality by 1 d compared with the same active solution without glycerol, whereas the 48-h-fermented active alginate solution (second trial) showed a further improved microbial quality. The application of an active coating enriched with L. reuteri and glycerol to Fior di Latte cheese is an optimal and innovative way to preserve the product and at the same time, with a combination of an optimal fermentation time, to prolong its microbial quality and thus its shelf life

Effects of natural compounds on microbial safety and sensory quality of Fior di Latte cheese, a typical Italian cheese.

This work presents a preliminary study to assess the efficiency of plant essential oils as natural food preservatives in Fior di Latte cheese. Selected compounds were directly dissolved into Fior di Latte brine. Packaged Fior di Latte samples were stored at 10 degrees C for about 6 d. The cell loads of spoilage and useful microorganisms were monitored to calculate the microbial acceptability limit. Results show that some tested compounds were not acceptable by the panel from a sensorial point of view. Most compounds did not affect the microbial acceptability limit value to a great extent, and only a few such as lemon, sage, and thyme markedly prolonged the microbial acceptability limit of the investigated fresh cheese. Moreover, the above active agents exerted an inhibitory effect on the microorganisms responsible for spoilage without affecting the dairy microflora

Agar hydrogel with silver nanoparticles to prolong the shelf life of Fior di Latte cheese.

The objective of this work was to evaluate the effectiveness of an antimicrobial packaging system containing active nanoparticles on the quality deterioration of Fior di Latte cheese. To this aim, 3 concentrations of silver montmorillonite embedded in agar were used. The cell loads of spoilage and useful microorganisms were monitored during a refrigerated storage period. Moreover, cheese sensory quality (i.e., odor, color, consistency, and overall quality) was evaluated by means of a panel test. Results showed that the active packaging system markedly increased the shelf life of Fior di Latte cheese, due to the ability of silver cations to control microbial proliferation, without affecting the functional dairy microbiota and the sensory characteristics of the product. The active packaging system developed in this work could be used to prolong the shelf life of Fior di Latte and boost its distribution beyond local market borders

Lentil fortified spaghetti: Technological properties and nutritional characterization

Lentil (Lens culinaris), consumed as a part of the diet worldwide, is a functional dietary ingredient that plays a function in human nutrition as a rich source of bioactive nutrients (low quantities of fat, sodium, and vitamin K; high content of potassium, essential amino acids, insoluble dietary fiber, and polyphenols). In this study spaghetti fortified with lentil flours (40% w/w) were developed and characterized. The addition of two different lentil flours significantly affected the sensory attributes and cooking properties of dry spaghetti. Therefore, the addition of carboxymethyl cellulose was adopted as technological option to improve the quality of fortified pasta; specifically, sensory acceptability, cooking loss, swelling index, and water absorption were studied. Chemical results highlighted that the addition of lentil to semolina significantly increased the content of lysine and threonine. It was observed an increase in essential and branched-chain amino acids. Contrary to what was expected, no increase in mono and polyunsaturated fatty acids was observed in fortified spaghetti, due to their loss during cooking, even after the addition of carboxymethyl cellulose

Shelf life of Stracciatella cheese under modified-atmosphere packaging

The aim of this work is to evaluate the shelf life of Stracciatella cheese packaged in a protective atmosphere, using 4 different CO(2):N(2):O(2) gas mixtures [50:50:0 (M1), 95:5:0 (M2), 75:25:0 (M3), and 30:65:5 (M4) vol/vol] and stored at 8 degrees C. Cheese in traditional tubs and under vacuum were used as the controls. Results showed that the modified-atmosphere packaging, in particular M1 and M2, delayed microbial growth of spoilage bacteria, without affecting the dairy microflora, and prolonged the sensorial acceptability limit

Part surface roughness on laser sintering and milling of maraging steel 300

International audienceThe additive manufacturing of metal parts provides new opportunities to freely design of molds with conformal cooling channels, which enhances the productivity of injected plastic parts. In contrast to this manufacturing process, the surface quality of laser sintering parts is limiting the application of such technology on mold manufacturing. This work intends to investigate the surface roughness of maraging steel 300 samples produced by direct metal laser sintering (DMLS) and post-processed with end milling. Based on a set of experiments, combining different laser sintering build directions and milling process the measurement of the resulting surface roughness expresses how these process parameters impact on the final surface quality

Whole extruded linseed in the diet of dairy ewes during early lactation: effect on the fatty acid composition of milk and cheese

In a long term supplementation trial (10 weeks), the effects of the inclusion of whole extruded linseed in the diet of dairy ewes on milk and cheese fatty acid composition were evaluated. Two groups of 24 Sarda ewes in early lactation were randomly assigned to control concentrate (800 g/d concentrate, C) or whole extruded linseed concentrate (L, 700 g/d, with 30% of extruded linseed, Omega-Lin®). Results showed that, after 2 weeks on the L diet, the milk content of unsaturated fatty acid (UFA), including rumenic acid (RA), vaccenic acid (VA) and alfa-linolenic acid (ALA) increased sharply compared to C group, reaching the highest levels after 7-8 weeks (3.06, 7.31 and 2.31 g/100 g milk fat for RA, VA and ALA, respectively). During the last 2 weeks of the experimental period, when pasture was included in the diet of both groups, the content of the above fatty acids slightly decreased in milk from L group, whereas in milk from C group increased. Nevertheless, the average content of these fatty acids in milk from L group remained significantly higher than that of milk from C group. Compared with the control, the L diet resulted in a significant reduction (-17%) in the concentration of saturated fatty acid in milk. The fatty acid content of the cheese obtained from milk of the two groups reflected the milk fatty acid composition. The inclusion of extruded linseed in the diet of dairy ewes improved the nutraceutical properties of milk and cheese, but further researches are needed in order to better understand the relationship between basal diet and lipid supplementation in dairy ewes