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...

Sour congee, a traditional fermented cereal gruel, has been consumed for hundreds of years in the western regions of Inner Mongolia in China. The preparation procedure for sour congee could be generalized across different regions. Cereal grains, mainly millet and rice (sometimes blended with a little maize) are soaked with clean water in a pot at room temperature (about 25°C) for 3‒4 days. Duri...

OBJECTIVES/HYPOTHESIS To determine the distribution of the perceived intensity of salt, sweet, sour, and bitter in a large population and to investigate factors associated with perceived taste intensity. STUDY DESIGN Cross-sectional population. METHODS Subjects (n = 2,374; mean age, 48.8 years) were participants in the Beaver Dam Offspring Study examined during 2005 to 2008. Perceived taste...

Cable and Wireless, Jamaica (C&WJ) operated in Jamaica under an exclusive license which made them a virtual monopoly. In 1999 the Government of Jamaica decided to renegotiate the license and liberalize the telecommunications industry. Early in the liberalization process new companies entered the market and C&WJ struggled to cope with the new competitive dynamics of the market. C&WJ although dom...

DeSimone JA, Ren Z, Phan TT, Heck GL, Mummalaneni S, Lyall V. Changes in taste receptor cell [Ca ]i modulate chorda tympani responses to salty and sour taste stimuli. J Neurophysiol 108: 3206–3220, 2012. First published September 5, 2012; doi:10.1152/jn.00916.2011.—The relationship between taste receptor cell (TRC) Ca concentration ([Ca ]i) and rat chorda tympani (CT) nerve responses to salty [...