In this work, the influence of native starter cultures on the microbiological, physicochemical and sensorial characteristics of Milano salami type was studied. Two batches of Milano salami type were produced: Batch A, with the addition of Staphylococcus xylosus U5 and Batch B (control) without the starter culture. The Milano salami type was characterized by an important microbial activity of co...

PURPOSE To investigate the clinical characteristics and sensory mechanism of microtropia. METHODS Twenty patients with primary microtropia were studied. The patients were evaluated by the visuscope, Irvine prism test, Bagolini striated glasses test, Worth 4-dot test (W4D), TNO, and stereo-fly plate of the Titmus test. RESULTS The patients who had positive cover test and eccentric fixation s...

Our daily urban experiences are the product of our perceptions and senses [7], yet the complete sensorial range is strikingly absent from urban studies. Sight has been historically privileged over the other senses and urban studies often focused on the visual dimension of cities [4, 3]. However, smell and sound have a huge influence over how we perceive places, they impact our behavior, attitud...

Background: Cucumber is one of the vegetables that are widely preserved by fermentation in brine. Vegetables such as cucumber are normally not washed in the commercial centers and this causes microbial growth during fermentation. At the beginning of the fermentation process, lactic acid bacteria, depending on the environmental conditions, begin to grow. The aim of this study was to compare the ...

Haptic feedback is a crucial sensorial modality in virtual reality interactions. Haptics means both force feedback (simulating object hardness, weight, and inertia) and tactile feedback (simulating surface contact geometry, smoothness, slippage, and temperature). Providing such sensorial data requires desk-top or portable special-purpose hardware called haptic interfaces. Modeling physical inte...

Despite their negligible mass the microbial agents, starters and non starters, play a profound role in the characterization of the fermented foods in terms of chemical and sensorial properties. In fact, fermented foods may be defined as foods processed through the activity of microorganisms. Fermentation processes take a special place in the evolution of human cuisine, by altering the taste exp...

The present study aimed to evaluate the effect of free and microencapsulated Ziziphora clinopodioides Essential Oil (ZEO) and Nisin individually and in combinationon sensory characteristic and shelf life of fish burger during 20 days of storage at 4±1˚C. Fish burgers were prepared and treated with free and microencapsulated form of ZEO and Nisin in 15 treatments and evaluated by 20...

Current-voltage (I-V) characteristics in proteins are sensitive to conformational changes induced by an external stimulus (photons, chemical, etc.). This sensitivity can be used in medical and industrial applications as well as shedding new light on the microscopic structure of biological materials. Here, we show that a sequential tunneling model of carrier transfer between neighboring amino ac...