Cured Iberian ham is one of the most valuable meat products of Spain and Portugal, with a first-rate consumer acceptance. Its sensorial characteristics are basically due to high intramuscular fat content and marbling, i.e. number, position, shape and size of intramuscular fat streaks. Our current attempts are to investigate the relationship between spatio-geometrical characteristics of fat stre...

A Sparse Distributed Memory (SDM) is a kind of associative memory suitable to work with high-dimensional vectors of random data. This memory model is attractive for Robotics and Artificial Intelligence, for it is able to mimic many characteristics of the human long-term memory. However, sensorial data is not always random: most of the times it is based on the Natural Binary Code (NBC) and tends...

The demand of milk product is increasing. Among all the milk products chocolate is mostly preferred confectionary product. In the present research the beany flavour of soymilk was reduced to a greater extent by autoclaving and washing. Various combinations of ingredients were tried for preparation of soymilk chocolate. Among the entire formulations sample ‘O’ had excellent appearance, color, gl...

BACKGROUND AND OBJECTIVES To observe the motor and sensorial block characteristics with different dosage of levobupivacaine during spinal block for the patients undergoing day-case knee arthroscopy. MATERIAL AND METHOD Eighty, 80 ASA physical status I-II patients, undergoing day-case knee arthroscopy received 0.5% levobupivacaine; 7.5 mg in Group I, 10 mg in Group II, 12.5 mg in Group III and...

The purpose of the present work was to develop an innovative food product with good textural and sensorial characteristics. The product, a new type of bread, was prepared with wheat (90%) and lupin (10%) flours, without the addition of any conservatives. Several experiences were also done to find the most appropriate proportion of lupin flour. The optimized product was characterized considering...

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 ...

We report the draft genome sequence of Oenococcus oeni strain X2L, a potential starter culture of malolactic fermentation, isolated from Malbec wine of Argentina. Genes encoding for enzymes involved in the metabolism of malate, citrate, and nitrogen compounds, as well as aroma compounds, were found in this genome, showing its ability to improve the sensorial characteristics of wines.

Microbial flora of portuguese chouriço (Alentejano (A) and Ribatejano (R)) with abnormal sensorial characteristics along shelf life was studied. Mesophilic anaerobic bacteria, enterococci, mesophilic sporeformers, coliforms, coagulase-positive staphylococci, sulphite reducing clostridia, Clostridium perfringens, moulds and yeasts were the most representative in both types of chouriço.

Language is the main communication device to represent the environment and share a common understanding of the world that we perceive through our sensory organs. Therefore, each language might contain a great amount of sensorial elements to express the perceptions both in literal and figurative usage. To tackle the semantics of figurative language, several conceptual properties such as concrete...