Internationalization and redundancies: the case of Monti Textile Group Spa

This article deals with the restructuring of the production process at the Monti textile group. The Group has delocalized a significant part of its textile production in two plants in Cekia and has opened a new plant in India. The Cekia plants send their product to Italy to be finished, while the Indian plant is vertically integrated and aims at the new emerging markets. This new strategy had deep effects on the level of employment in the Treviso province, where the Italian main plant is located. The emergency has been faced by the use of several labor market in-struments: contratti di solidarietà, cassa integrazione guadagni and liste di mobilità that have allowed a gradual exit of some workers towards retirement and have provided room for a qualifica-tion and re-employment of the majority of redundant workers. This experiment proves interesting and is the result of workers’ stiff opposition to massive firings, of the trade unions’ action and of the willigness of the Monti Group.occupazione; controversie di lavoro; contratto di solidarietà; catena del valore; internazionalizzazione; Gruppo Tessile Monti; Veneto

STUDIO IN VIVO DI SCAFFOLD PER LA RIGENERAZIONE OSSEA E CARTILAGINEA.

The treatment of large osseous defects remains a challenging clinical problem in orthopedic surgery and, due to the lack of comparative studies, it is not always possible to define the best treatment choice for the different osseous and cartilage pathologies. As the field of tissue engineering develops, researchers face a large number of degrees of freedom regarding the choice of material, architecture, seeding, and culturing. Results from in vitro studies can be difficult to extrapolate to the in vivo situation. For this reason the use of animal models is often an essential step in the testing of orthopedic implants prior to clinical use in humans. We have investigated the differences in bone density between various species as factors for consideration when choosing an animal model. We also investigated in vivo a possible correlation between osteointegration and the increase in electrical impedance module. Due to the similarity of skeletal parameters and bone-healing rates the swine seem to be a good model in bone and joint surgery. We have examined in two tests, scaffolds for osteochondral tissue repair both in minipigs and in commercial pigs, to verify the differences between the two models and which one is the best

A multistage combined approach to promote diabetic wound healing in COVID-19 era

When diabetes mellitus is not properly controlled with drugs and a healthy lifestyle, it exposes patients with advanced peripheral arterial disease or critical limb ischaemia (CLI) to the most serious complications, in particular lower limb ulcers. Surgical or endovascular treatments represent the first line of intervention; in addition, the adequate management of ulcers can guarantee not only a faster wound healing but also the improvement of the patient's prognosis. To speed up this process, negative pressure wound therapy (NPWT), platelet-rich plasma (PRP), and other advanced moist wound dress- ing have been proposed. During Coronavirus disease 2019 (COVID-19) pan- demic, many patients with CLI and diabetes mellitus had difficult access to advanced treatments with a significant reduction in life expectancy. We report the cases of patients with non-healing ulcers and CLI treated with an empiric multistage approach after successful endovascular revascularisation; the post- operative course was eventful in all patients, and foot ulcers are currently in an advanced state of healing. The association between adequate revascularisation, systemic anti-inflammatory, and antibiotic therapy with the multistage advanced medications ensures healing of ulcers, limb salvage, and improvement of patient prognosis

Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham

The effect of high pressure processing (HPP) (600 MPa during 6 min) at different temperatures (0, 20 and 35 °C) in dry-cured ham has been studied in order to optimize the technique and reduce its impact on chemical characteristics, which are widely related with sensorial parameters. Vacuum-packed slices from 120 dry-cured hams were used. These slices were submitted to four different treatments: without application of pressure or temperature (CO), high pressure treatment at 0 °C (HPP-0), high pressure treatment at 20 °C (HPP-20), and high-pressure treatment at 35 °C (HPP-35). The effect of the treatments on free amino acids and volatile compounds profile was evaluated. The HPP-35 treatment significantly (P < 0.001) increased the total free amino acid content (6415.63 mg/100g dry matter) when compared to the contents of the CO, HPP-0 and HPP-20 treatments (5313.16, 4787.30 and 5072.48 mg/100g dry matter, respectively). Significant differences were also found among treatments in the content of 13 individual free amino acids, and HPP-35 samples presented the highest values in 12 of them. Similarly, the total volatile compound content was influenced by temperature-assisted HPP treatments. The HPP-35 treated samples showed the highest content (78,415.27 AU × 103/g dry-cured ham) and the HPP-0 treated samples the lowest content (28,584.14 AU × 103/g dry-cured ham). No significant differences were observed between CO and HPP-20 treatments. The fractions of volatile compounds derived from lipolysis, proteolysis and microbial activity were significantly modified by the different treatments. HPP-0 samples presented lower values of alcohol and hydrocarbon contents, whereas HPP-35 samples showed higher ketone and ester contents.info:eu-repo/semantics/acceptedVersio

Lagrangian and Eulerian Description of Bed Load Transport

Acknowledgments The research reported in this paper was partially supported by the Research Executive Agency, through the 7th Framework Programme of the European Union, Support for Training and Career Development of Researchers (Marie Curie‐FP7‐PEOPLE‐2012‐ITN), which funded the Initial Training Network (ITN) HYTECH “Hydrodynamic Transport in Ecologically Critical Heterogeneous Interfaces”, N.316546. The second author was supported by the UK's Engineering and Physical Sciences Research Council (grant EP/K013513/1). The authors wish to thank Andrea Marion and Andrea Bottacin Busolin for stimulating discussions on the definition framework, and John Buffington for handling the manuscript submission and for the extreme care put into the manuscript editing. Christophe Ancey, David Furbish, Joris Heyman, and PhD student Gauthier Rousseau provided thought‐provoking comments, thanks to which the manuscript was considerably improved. Data are available from the institutional web site of the Politecnico di Milano at http://intranet.dica.polimi.it/people/radice‐alessio/.Peer reviewedPublisher PD

Adding Blends of NaCl, KCl, and CaCl 2

The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl2, and a blend of KCl and CaCl2 (1 : 1) on lipid oxidation of dry fermented sausages was investigated. We found that a 50% reduction in NaCl decreased the intensity of the reactions to lipid oxidation, while treatments with added CaCl2 resulted in increased lipid oxidation during manufacture and storage. Fatty acid composition also changed owing to the presence of KCl and CaCl2, showing a decrease in saturated, monounsaturated, and polyunsaturated fatty acids after 30 days of storage. Furthermore, a decreased intensity of L⁎ and increased b⁎ values were found in salamis with CaCl2. These results suggest that using CaCl2 as a substitute for NaCl increases the intensity of oxidative reactions while the addition of KCl could be a good alternative to reduce the NaCl content in fermented meat products

Cultivo vertical de mini melancia em função da altura de condução e densidade de plantas

The watermelon is traditionally cultivated horizontally on the ground. The cultivars of small fruits (1 to 3 kg), which reach better market prices, are also being grown in a greenhouse, where the plants are trained upward on vertical supports, with branches pruning and fruits thinning. These practices make possible an increase of the plant density, fruit quality and yield compared to the traditional growth system. The aim of this experiment was to evaluate the influence of three training heights (1.7, 2.2 and 2.7 m) and two planting densities (3.17 and 4.76 plants m-2) over the productive and qualitative characteristics of mini watermelon "Smile" cultivated in greenhouse. The pruning was done at 43, 55 and 66 days after transplanting (DAT), when the plant height reached 1.7, 2.2 and 2.7 m, respectively. The dry mass of branches, petioles, leaves and total were affected by the training height, where the highest values were obtained by the plants pruned at 2.2 and 2.7 m. Leaf area, specific leaf area and leaf area index were not affected by the height of the plants. The training height of 2.7 m raised the total yield, however, marketable yield, average fruit mass and all the quality characteristics did not differ significantly from those obtained by the training height of 2.2 m. Regarding to plant density, the best option was 4.76 plants m-2, due to the increasing of marketable yield in 37.4% without reducing the average weight of fruits

Combined effects of melatonin and topical hypothermia on renal ischemia-reperfusion injury in rats

Purpose: To evaluate whether their combination was more effective than either alone in decreasing renal damage due to ischemia/reperfusion (I/R) injury in rats. Methods: Thirty-two Wistar rats were assigned to four groups. Following right nephrectomy, their left kidneys were subjected to warm ischemia (IR), cold ischemia (TH+IR), intraperitoneal injection of 10 mg/kg melatonin (MEL+IR), or injection of 10 mg/kg melatonin followed by cold ischemia (MEL+TH+IR). Eight randomly assigned right kidneys constituted the control group. After 240 min of reperfusion, left nephrectomy was performed for histopathological evaluation, lipid peroxidation, and measurement of antioxidant enzyme activity. Serum was collected to measure urea and creatinine concentrations. Results: Histopathological damage induced by ischemia and reperfusion was more attenuated in the MEL+TH+IR group than in the MEL+IR and TH+IR groups (p<0.037). Superoxide dismutase activity was significantly higher (p<0.029) and creatinine (p<0.001) and urea (p<0.001) concentrations were significantly lower in the MEL+TH+IR group than in the MEL+IR and TH+IR groups. Conclusion: The combination of melatonin (MEL) and topical hypothermia (TH) better protects against renal I/R injury than does MEL or TH alone

Physicochemical composition and nutritional properties of deer burger enhanced with healthier oils

Deer meat is characterized by low fat and cholesterol contents and high amounts of protein and polyunsaturated fatty acids. In this regard, the aim of this work was to assess the influence of pork backfat substitution by healthier oils on chemical composition, fatty acid profile, texture profile and sensory analysis of deer burger. In addition, pH, color parameters and lipid oxidation were evaluated at 0, 6, 12 and 18 days of storage. For this study, four different treatments of deer burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The fat replacement reduced fat and protein contents and increased moisture amounts, whereas ashes and texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with the animal fat replacement. In this regard, a significant decrease in saturated fatty acids was found in all reformulated batches, whereas in chia and linseed burger samples a dramatic increase in polyunsaturated fatty acids, omega-3 content and a reduction of n-3/n-6 ratio was observed. In the deer burger prepared with tiger nut oil a significant increase in monounsaturated fatty acids was found. Another important aspect is that the replacement of animal fat by tiger nut or linseed oil emulsion did not affect the global acceptance of deer burgers. Regarding color parameters, redness was the most affected during the whole display presenting a reduction around 50% after 18 days of storage. On the other hand, thiobarbituric acid reactive substances (TBARS) values were also affected by fat replacement and storage time, observing the highest values (2.43 mg MDA/kg) in deer burgers prepared with chia at the end of refrigerated period. Finally, from a commercial point of view, the possibility of making claims such as “low fat burgers”, “reduced saturated fat” or “high content of omega-3” makes the reformulated burgers more attractive to the consumer.Ministerio de Economía y Competitividad | Ref. RTC-2016-5327-2CYTED | Ref. 119RT0568Axencia Galega de Innovación | Ref. IN607A2019/01Ministerio de Economía y Competitividad | Ref. FJCI-2016-2948

Efeitos cardiorrespiratório e analgésico da clonidina, xilazina, butorfanol, buprenorfina e tramadol, associados a lidocaína, da anestesia epidural de cães

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