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...

All over the world, healthy foods, functional diet foods and many similar terms are on agenda. Consumers offered different types of for a diet. To this end, studies to improve properties bread have gained momentum. One ways is use flours with more than wheat flour. However, effects added rheology dough also different. The aim study determine (buckwheat (10-30%), carob (3, 6, 9, 12), chickpea (1...

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 [...

The presence of defective coffee beans depreciates the quality of the coffee beverage consumed worldwide. The intrinsic defects (sour, black and immature beans) are the ones that, when roasted, contribute the most to the depreciation of the coffee beverage quality. Color sorting is the major procedure employed for separation of defective and non-defective coffee beans prior to roasting. However...

PURPOSE There is increasing evidence to show cytoprotective effects of various flavonoid-rich extracts and the tissue-protective capacity of flavonoid-rich extract of sour cherry is due to flavonoid components of seeds. Sour cherry seed flavonoids were evaluated for their contribution to postischemic recovery related to endogenous carbon monoxide (CO) production in rat retinas subjected to isch...