Search results for "Free products"

showing 2 items of 2 documents

Highly transitive actions of free products

2013

We characterize free products admitting a faithful and highly transitive action. In particular, we show that the group $\PSL_2(\Z)\simeq (\Z/2\Z)*(\Z/3\Z)$ admits a faithful and highly transitive action on a countable set.

Transitive actionHighly transitive actionsMSC: Primary: 20B22 20E06Group Theory (math.GR)01 natural sciencesBaire category Theorem[MATH.MATH-GR]Mathematics [math]/Group Theory [math.GR]CombinatoricsFree products0103 physical sciencesFOS: MathematicsCountable set0101 mathematics20B22MathematicsTransitive relation20E06Group (mathematics)Mathematics::Operator Algebras010102 general mathematics20E06 20B2216. Peace & justiceFree productBaire category theorem010307 mathematical physicsGeometry and TopologyMathematics - Group Theory
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Sourdough and cereal-based foods: traditional and innovative products

2017

Cereals represent the main crop of the five continents and contribute greatly to the diet of several populations. Cereals often undergo a fermentation before eating. This process is fundamental to confer high sensory quality, as well as to preserve and enhance the nutritional and safety aspects of the resulting products. Fermented cereal based foods are complex microbial ecosystems, mainly represented by lactic acid bacteria and yeasts. Among these products, sourdough is worldwide applied to produce breads. Sourdough technology is also used to improve the final characteristics of fortified and gluten–free breads. This chapter focuses on the use of cereals to produce the most relevant fermen…

lactic acid bacteriasourdoughstarter selectionfortified breadcereal based-foods; cereal fermentation; fortified breads; gluten-free products; lactic acid bacteria; sourdough; starter cultures; starter selection; yeastsgluten-free productstarter cultureyeastscereal based-foodcereal fermentationSettore AGR/16 - Microbiologia Agraria
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