—This paper presents the development of an integrated virtual/remote lab for teaching induction motor starting methods used in the Civil Engineering School at the Technical University of Madrid (UPM).

Starter cultures provide a basis in the production of fermented foods. Probiotics are the most important group of bacterial starter cultures. Commercial starter cultures were initially supplied in liquid form prior to the production of concentrated starter cultures. Progress in biotechnology later led to the application of concentrated starter cultures in frozen and freeze dried forms for direc...

Calf starter was offered to 40 calves in a plastic bucket or from a nipple bottle, and intake, growth, and selected blood parameters were measured. The nipple was designed with a large opening to allow feed particles to pass through the nipple during meals. Calves began the study at 7 d of age and were fed for 56 d. A commercially prepared calf starter was offered for ad libitum consumption fro...

This experiment was conducted to evaluate the effects of saturated and unsaturated fats in starter and grower feeds on performance and carcass parts of broilers. In this experiment 288 day old broiler chicks (Ross308 strain) were used in a completely randomized design for 42 days with 8 treatments in 3 replicates and 12 chicks in each replicate. The experimental groups included: T1) control gro...

A mixture experiment, a variant of response surface methodology, was designed to determine the proportion of time to feed broiler starter (23% protein), grower (20% protein), and finisher (18% protein) diets to optimize production and processing variables based on a total production time of 48 d. Mixture designs are useful for proportion problems where the components of the experiment (i.e., le...

Among the Italian olive germplasm, ‘Ascolana tenera’ is one of the best varieties for table olive production. This research addressed the impact of different processing types (Greek-style and Spanish-style) on the fermentation and phenolic composition of olive fruit. In particular, the effects of a lactic acid bacteria (LAB) starter culture on the fermentation of naturally green olives processe...

In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced wit...

Microorganisms are an essential component of cheese, playing an important role during its manufacture and ripening. Cheese microbiota can be composed by starter cultures, group formed mainly by lactic acid bacteria (LAB) such as Lactococcus, Lactobacillus, Streptococcus, Leuconostoc and Enterococcus involved in acid production and flavor development during ripening; adjunct microbial cultures a...

Lactococcal and streptococcal starter strains are crucial ingredients to manufacture fermented dairy products. As commercial starter culture suppliers and dairy producers attempt to overcome issues of phage sensitivity and develop new product ranges, there is an ever increasing need to improve technologies for the rational selection of novel starter culture blends. Whole genome sequencing, spur...