Dinamica delle relazioni intersettoriali tra piccole e medie imprese: il caso del Nord Sardegna

This study aims to identify limits and possibilities in developing an organizational model based on inter-organizational and cross sectorial relations between SME. We consider this model is able to promote innovative paths for the development of Sardinia’s SME. The work is divided into three parts. The first focuses on the analysis of dominant organizational theories and approaches to the study of inter-organizational relationships: the aim is to reconstruct the theoretical origins of the concept of “network”. The second analyzes the concept of network, examining the main structural network characteristics, advantages and limitations. In the third part, an empirical investigation - explanatory in purpose – is carried on by adopting the methodology of qualitative research. Our aim is to verify “what idea and what network model” is has been developing in the North of Sardinia. Two the objects of our research: SMEs, belonging to important sectors in the Sardinian economy (in particular, tourism, agriculture, craft); the first stage of developing of inter-organizational and cross sectorial relationships among their. The sample was identified according to non-probabilistic sampling technique, while the research was conducted by using semi-structured interviews to the owners or managers of the selected companies. The survey results confirm that the network represents a valid tool for Sardinian SMEs development and growth

Aplicación de la microextracción en fase sólida al estudio de la fracción volátil de quesos de origen italiano

En el presente trabajo, la aplicación de la microextracción en fase sólida (SPME) como herramienta de aislamiento de compuestos, ha permitido la caracterización de la fracción volátil de quesos de origen italiano (Parmigiano Reggiano, Grana Padano, Gorgonzola, Pecorino Romano y Fiore Sardo). Se expuso una fibra DVB/Carboxen/PDMS 50/30mm en el headspace de las muestras y la desorción de los compuestos retenidos se realizó en el puerto de inyección de un cromatógrafo gaseoso acoplado a un espectrómetro de masas (GC-MS). La identificación de los compuestos se realizó por búsqueda bibliográfica en librería de espectros, empleo de ionización química con acetonitrilo (CI) y comparación con los tiempos de retención de estándares de referencia. El perfil de compuestos presentes y las proporciones relativas de los mismos, fueron cotejados con lo informado por distintos autores en estas variedades de quesos, empleando distintas metodologías de aislamiento, habiéndose comprobado la capacidad de la fibra por extraer compuestos de las distintas clases químicas y particularmente, aquellos que inciden en el flavour. En los quesos analizados se destacó la incidencia de la lipólisis en el perfil de compuestos volátiles, a través de la presencia mayoritaria de ácidos grasos libres y compuestos generados a partir de la degradación de los mismos (metilcetonas, alcoholes, ésteres, etc.). Los quesos Gorgonzola se caracterizaron por la presencia de cetonas, alcoholes e hidrocarburos como grupos de compuestos mayoritarios, destacándose las metilcetonas y los alcoholes secundarios y ramificados como los más abundantes. En los quesos grana y de oveja, los ácidos representaron el grupo de compuestos mayoritarios, encontrándose los ácidos butírico y caproico en mayor proporción. En Parmigiano Reggiano, Grana Padano y Fiore Sardo las cetonas fueron segundas en abundancia, destacándose desde un punto de vista cuantitativo la 2-pentanona y 2-heptanona, mientras en Pecorino Romano, los hidrocarburos constituyeron el segundo grupo en importancia, destacándose el etilbenceno y los xilenos. Se han observado importantes diferencias de tipo cualitativo y cuantitativo en los perfiles de compuestos volátiles en una misma variedad de queso y entre distintas variedades, que en un trabajo posterior se espera correlacionar con la composición físicoquímica, niveles de proteolisis y lipolisis y de las características de la metodología empleada para el aislamiento de los compuestos.Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Urgeghe, Paolo. Instituto Zootécnico e Caseario per la Sardegna; ItaliaFil: Addis, Margherita. Instituto Zootécnico e Caseario per la Sardegna; ItaliaFil: Zalazar Carlos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Piredda, Giovanni. Instituto Zootécnico e Caseario per la Sardegna; Itali

An Analytical Protocol for the Differentiation and the Potentiometric Determination of Fluorine-Containing Fractions in Bovine Milk

Free fluoride ions are effective in combating caries in children, and their supplementation in milk has been widely used worldwide for this purpose. Furthermore, it is known that ionic fluoride added to milk is distributed among its components, but little is known about their quantitative relationships. This is likely due to the absence of an analytical protocol aimed at differentiating and quantifying the most important forms of fluorine present in milk. For the first time, a comprehensive protocol made up of six potentiometric methods devoted to quantifying the most important fractions of fluorine in milk (i.e., the free inorganic fluoride, the inorganic bonded fluorine, the caseins-bonded fluorine, the whey-bonded fluorine, the lipid-bonded fluorine, and the total fluorine) has been developed and tested on real samples. Four of the six methods of the procedure are original, and all have been validated in terms of limit of detection and quantification, precision, and trueness. The data obtained show that 9% of all fluorine was in ionic form, while 66.3% of total fluorine was bound to proteins and lipids, therefore unavailable for human absorption. Beyond applications in dental research, this protocol could be extended also to other foods, or used in environmental monitoring

An Analytical Protocol for the Differentiation and the Potentiometric Determination of Fluorine-Containing Fractions in Bovine Milk

Free fluoride ions are effective in combating caries in children, and their supplementation in milk has been widely used worldwide for this purpose. Furthermore, it is known that ionic fluoride added to milk is distributed among its components, but little is known about their quantitative relationships. This is likely due to the absence of an analytical protocol aimed at differentiating and quantifying the most important forms of fluorine present in milk. For the first time, a comprehensive protocol made up of six potentiometric methods devoted to quantifying the most important fractions of fluorine in milk (i.e., the free inorganic fluoride, the inorganic bonded fluorine, the caseins-bonded fluorine, the whey-bonded fluorine, the lipid-bonded fluorine, and the total fluorine) has been developed and tested on real samples. Four of the six methods of the procedure are original, and all have been validated in terms of limit of detection and quantification, precision, and trueness. The data obtained show that 9% of all fluorine was in ionic form, while 66.3% of total fluorine was bound to proteins and lipids, therefore unavailable for human absorption. Beyond applications in dental research, this protocol could be extended also to other foods, or used in environmental monitoring

SPME/GC-MS characterization of the volatile fraction of an Italian PDO sheep cheese to prevalent lypolitic ripening: the case of Fiore Sardo

A specifically aimed SPME/GC-MS method has been assessed in order to describe the volatile fraction of intense flavoring cheeses like Fiore Sardo PDO, a prevalent lipolytic ripening sheep cheese from Sardinia, Italy. A DVB/ CAR/PDMS 50/30 μm fiber and a 3-min exposure time showed to be the best compromise between the possibility to extract compounds with a wide range of polarity and molecular mass and the need to avoid competition and displacement effects among analytes. The volatile compound profile of Fiore Sardo PDO sheep cheese was largely characterized by carboxylic acids (about 68% of the total area of recognized peaks), whereas esters (14%), ketones (9%), and alcohols (8%) represented other abundant classes of low molecular weight species. A number of low-smelling thres- hold trace compounds were also identified as likely contributors of aroma of the Fiore Sardo PDO cheese