Alternaria brown spot is a serious disease of fruit and foliage of citrus. This disease caused by Alternaria alternata and causes serious economical losses on susceptible cultivars in Iran. In this research, susceptibility of seven citrus cultivars including Fortune, Orlando tangelo, Mineola tangelo, Page, Clementine, Sour orange and Sweet orange (Thomson) fruits to A. alternata was investigate...

Sour cassava starch (polvilho azedo) is a chemically and enzymatically modified starch. It is used in traditional products in bread-making because of its expansion property, which forms a light, alveolar structure and dismisses the use of any chemical or biological ferment. The present work was performed with the objective of suggest some easy assay procedures to predict sour cassava starch exp...

Flavanones constitute the majority of flavonoids in citrus fruits such as sweet (Citrus sinensis) and sour oranges (C. aurantium) and their near relatives—tangerines/mandarins (C. reticulata), tangors and tangelos. The relevant chemical analytic literature was searched, abstracted, documented, standardized, examined for quality, enumerated, and summarized in a database for these citrus flavanon...

The paper addresses the analysis of a single multiplexing node in ATM networks. It presents analyti al models for evaluating the performan e parameters of a multiplexer that has N identi al ON-OFF type input sour es and an output hannel with nite bu er. The hannel speed is assumed to be an integer times of the sour e speed in ON state. A two dimensional Dis rete Time Markov Chain is introdu ed ...

Flow of sour cherry (Prunus cerasus L. cv. Montmorency) gum solutions through a glass capillary was Newtonian for pressure gradients from 0 to 1.8 megapascals per meter, and hydraulic conductance was inversely proportional to solution viscosity in this range. However, flow became plastic at pressure gradients above 1.8 megapascals per meter, resulting in a decrease in solution viscosity. The ma...

The most known and traditional vinegar is the one that made from wine. For its production, grape must undergo alcohol fermentation posterior oxidation of ethanol to acetic acid. Yeasts acid bacteria (AAB) carry out biochemical processes in sequence. process wine acetification can be achieved by slow (the Orléans or French methods) a quick submerged industrial process. High-quality usually produ...

The chemical and sensory profiles of 12 commercial samples of makgeolli, a Korean rice wine, were determined using descriptive sensory, chemical, and volatile components analyses. The sample wines were analysed for their titratable acidity, ethanol content, pH, Hunter colour value and total reducing sugars. The chemical compositions of the makgeolli samples were found to be significantly differ...