No abstract

We give an exact description of the counting function of a sparse context-free language. Let L be a sparse context-free language and let f(L) be its counting function. Then there exist polynomials p(0), P-1,..., Pk-1, with rational coefficients, and an integerconstant k(0), such that for any n >= k(0) one has f(L) (it) = p(j) (n) where j is such that j equivalent to n mod k. As a consequence one can easily show the decidability of some questions concerning sparse context-free languages. Finally, we show that for any sparse context-free language L there exists a regular language L' such that for any n >= 0 one has f(L) (n) = f(L') (it) and, therefore, f(L) is rational. (c) 2006 Elsevier B.V. All rights reserved

No abstract

The synchronization problem is investigated for the class of locally strongly transitive automata introduced in Carpi and D'Alessandro (2009) [9]. Some extensions of this problem related to the notions of stable set and word of minimal rank of an automaton are studied. An application to synchronizing colorings of aperiodic graphs with a Hamiltonian path is also considered. (C) 2012 Elsevier Inc. All rights reserved

The effect of two kinds of casings on the production and characteristics of a dry fermented sausage was investigated. In detail, an Italian product, naturally fermented at low temperatures and normally wrapped in beef casing instead of the most diffused hog one, was selected. Two different productions (one traditionally in beef casing (MCB) and another in hog casing (MCH)) were investigated over time to determine the differences particularly regarding proteolytic changes during fermentation and ripening. First of all, the product in hog casing required a longer ripening time, up to 120 days, instead of 45–50 days, because of the lower drying rate, while the microbial dynamics were not significantly modified. Conversely, the proteolysis showed a different evolution, being more pronounced, together with the biogenic amines content up to 341 mg/Kg instead of 265 mg/Kg for the traditional products. The latter products were instead characterized by higher quantities of total free amino acids, 3-methyl butanoic acid, 3-Methyl-1-butanal, and 2-Methylpropanal, enriching the final taste and aroma. The traditional product MCB also showed lower hardness and chewiness than MCH. The results highlight how the choice of casing has a relevant impact on the development of the final characteristics of fermented sausages.