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Nasal cheese is a smear ripened traditional Romanian cheese produced in a natural cave near Taga commune, Cluj County. The effect of varying heat treatments (65 or 80 °C for 20 and 5 minutes respectively) and salting methods (dry or brine salting) on bacterial viability and biochemical properties in Nasal cheese were investigated. Brevibacterium linens, a corynebacterium produce a characteristic "sulphur" aroma associated with such cheese. Therefore, this study also investigated the profile of volatile compounds, ...

This paper presents a novel heat transfer model for the estimation of heat transfer coefficients without any information about the thermal boundary conditions. The massively parallel implementation (using the latest CUDA 8.0 framework and NVIDIA graphics cards) of the model gives the opportunity to use multiple graphics accelerators to execute the heat transfer simulations. This leads to very impressive performance which makes it possible to run thousands of simulations within a reasonable time. There are several ...

The main goal of our paper was to determine the consequences of selenium intake (0.2 ppm as selenium selenite) on mineral profile of some broiler chicken (Ross) tissues/organs. Scarcity of studies on reference ranges for various minerals in different tissues was the secondary reason of our study. Our results highlighted significant variations on minerals content from studied samples: blood ? Cu, Mn, Fe; faeces ? Cu, Mn, Fe, Mg; muscular stomach ? Fe, Zn, Ca; liver ? Fe, Mg, Ca, Na; kidney ? Cu, Mg, Ca, Na, K; lung...