INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Lactobacillus plantarum, Micrococcus aurantiacus, and Pediococcus pentosaceus in different combinations and amounts were used for the production of fermented soudjouck. The effects of starter cultures on total aerobic bacteria, and selected chemical properties of samples were determined. Additionally, the effects of starter culture and packaging on the sensory characteristics of final product were studied. It was found that nitrite and sugar content of samples decreased during ripening, while protein and fat content relatively increased with drying. Mesophilic aerobic bacteria counts increased in the first days of ripening and then decreased, similar trend was also observed for the counts of all three starter cultures. Sensory results showed that reducing amount of starter culture negatively affected and incorporation of glucano delta lactone (GDL) into formula along with starter culture had an adverse effect on the sensory properties. It was demonstrated that vacuum packaging improved the sensory properties; therefore, it should be preferred over normal packaging

Comorbidity of personality disorders with bipolar mood disorders

The aim of the study was Po assess the prevalence of personality disorders in a group of outpatients with bipolar I disorder, The Structured Clinical Interview for DSM-III-R Personality Disorders (SCID-II) was administered to 90 bipolar outpatients who met the DSM-III-R criteria and 58 central subjects, Of the patients and controls, 47.7% and 15.5%, respectively, I-rad at least one personality disorder, At least one personality disorder in clusters A, B, and C and obsessive-compulsive, paranoid, histrionic, and borderline personality disorders were significantly snore prevalent in bipolars. Suicide attempts were more frequent in patients with a history of personality disorder. Copyright (C) 1998 by W.B. Saunders Company

Selection of vineyard location for a winery with fuzzy AHP and consistent fuzzy linguistic preference relations

Nowadays making decisions quickly and selecting the best alternative are very important for companies to gain competitive advantage in a complex environment. In this manner vineyard location selection problem of a winery is considered in this paper. Because this selection affects the quality of wine as the grape quality affects the wine quality directly. Selection of vineyard location is a multi-criteria decision problem and the conventional methods for selection problems are inadequate for dealing with the imprecise or vague nature of linguistic assessments. To overcome this difficulty, fuzzy multi-criteria decision making (MCDM) methods are proposed. This paper attempts to solve the vineyard location selection problem by adopting two methods: fuzzy analytic hierarchy process (fuzzy AHP) and consistent fuzzy linguistic preference relations. The proposed methods have been applied to a vineyard location selection problem of a winery in Denizli, Turkey. After determining the criteria and alternatives that affect the vineyard location decisions, these methods are used to solve the problem and results are presented. The similarities and differences of two methods are also discussed. Copyright © 2013 Inderscience Enterprises Ltd