[Changes in cardiac implantable electronic device follow-up induced by the COVID-19 pandemic in 2020: report of a single-centre experience].

Background: The COVID-19 pandemic caused by SARS-CoV-2 has greatly modified outpatient follow-ups. The aim of this retrospective study was to evaluate the organizational modalities and clinical effects of rearrangements of pacemaker (PM) and implantable cardioverter-defibrillator (ICD) outpatient visits performed in our centers at Ravenna and Lugo Hospitals, Italy, during the pandemic outbreak in 2020.

Methods: All scheduled in-person device follow-up visits in March-December 2020 have been considered.

Encapsulation of liquid smoke flavoring in ca-alginate and ca-alginate-chitosan beads.

Encapsulation is a technique used in foods that may protect some compounds with sensory impact, in particular flavoring as liquid smoke. We used the dripping method, obtaining two different layers for encapsulation of liquid smoke: calcium alginate and calcium alginate-chitosan. The results show that the load capacity of liquid smoke encapsulation reached values above 96 %.

Music, music therapy and dementia: a review of literature and the recommendations of the Italian Psychogeriatric Association.

This study reviews the most recent (from 2000 to 2011) Clinical Controlled Trials (CCT) and Randomized Controlled Trials (RCT) concerning the use of music and music-therapy (MT) in the context of dementia and related issues. Studies which explored the efficacy of music and MT on behavioral and psychological symptoms of dementia (BPSD) are prevalent, while those aiming at assessing a potential effect of these approaches on cognitive and physiological aspects are scant. Although with some limitations, the results of these studies are consistent with the efficacy of MT approach on BPSD.

Key aroma components of a dry-cured sausage with high fat content (sobrassada).

The key aroma components and the lipolysis in a dry cured sausage 'Sobrassada of Mallorca from black pig' were studied. Sobrassada was characterized by a fatty acid profile with a high content of monounsaturated fatty acids and by the generation during the curing process of polyunsaturated free fatty acids that were oxidized to generate flavor compounds. Eighty-four different volatile compounds were identified and three of them were for the first time detected in dry sausages (methyl nonanoate, 1-methyl-1H-pyrrole and 2-acetyl pyrrole).

Music therapy for individuals with dementia: areas of interventions and research perspectives.

This contribution focuses on the definition of music therapy as a specific applicative context to be seen as distinct from the generic use of music in a variety of pathologies. Music therapy is presented as a discipline grounded both upon relationship and upon the theoretical-methodological principles peculiar to each applicative model. The therapeutic nature proper to music therapy is highlighted with specific reference to the domain of the dementias.