By means of modified extended direct algebraic (MEDA) method the multiple exact complex solutions of some different kinds of nonlinear partial differential equations are presented and implemented in a computer algebraic system. New complex solutions for nonlinear equations such as one-dimensional Burgers, KDV-Burgers, coupled Burgers and twodimensional Burgers’ equations are obtained.

Improving the nutritional profile of sausages through the addition of dietary fiber might affect appetite, sensory characteristics, and liking differently depending on the fiber source. This study investigates the sensory characteristics and consumer acceptance of sausages with 10% (w/w) fat and added rye or wheat bran. Sensory descriptive attributes (odor, appearance, texture, and flavor) of r...

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...

The Burgers’ equation first appeared in the paper by Bateman [3], who mentioned two of the essentially steady solutions. Due to extensive works of Burgers [4] involving the Burgers’ equation especially as a mathematical model for the turbulence, it is known as Burgers’ equation. The equation is used as a model in fields as wide as heat conduction [5], gas dynamics [13], shock waves [4], longitu...

Abstract In this article we investigate the percolative properties of Brownian interlacements, a model introduced by Alain-Sol Sznitman in [28], and show that: the interlacement set is “well-connected”, i.e., any two “sausages” in d-dimensional Brownian interlacements, d ≥ 3, can be connected via no more than d(d − 4)/2e intermediate sausages almost surely; while the vacant set undergoes a non-...

The effect of vacuum packing on the shelf-life of sausages produced from Capoeta umbla were investigated during storage periods. For this purpose, microbial, chemical and sensory changes were analyzed throughout the storage time. The microbial flora of the sausages comprised mainly mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, yeast and molds. Escherichia coli, Staphylcocc...

The effect of vacuum packing on the shelf-life of sausages produced from Capoeta umbla were investigated during storage periods. For this purpose, microbial, chemical and sensory changes were analyzed throughout the storage time. The microbial flora of the sausages comprised mainly mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, yeast and molds. Escherichia coli, Staphylcocc...

results a total of 18 amoxicillin-clavulanate resistant isolates were obtained from seven different types of retail sausages. only half of them were identified as enterobacteriaceae, but none were esbl-producers. all the 18 isolated strains demonstrated resistance towards amoxicillin-clavulanate, penicillin and oxacillin (100%), cefotaxime (71.4%), cefpodoxime (66.7%), and ampicillin (83.3%). b...

Spatially periodic complex-valued solutions of the Burgers and KdV-Burgers equations are studied in this paper. It is shown that for any sufficiently large time T , there exists an explicit initial data such that its corresponding solution of the Burgers equation blows up at T . In addition, the global convergence and regularity of series solutions is established for initial data satisfying mil...