Search results for "Ingredient"

Comparison of modified Bass, Fones and normal tooth brushing technique for the efficacy of plaque control in young adults- A randomized clinical trial

2019

Background To compare the anti plaque efficacy of Modified Bass, Fones and Normal brushing techniques in young adults. Material and methods An investigator blinded randomized controlled trial with parallel design was adopted to compare the anti plaque efficacy of three tooth brushing techniques. The study population consisted of 120 dental students aged between 18 and 30 years. Results At the baseline, the mean plaque scores were 0.74 ± 0.39, 0.77 ± 0.34 and 0.98 ± 0.36 respectively, for Modified Bass, Fones and Normal brushing technique. After 24 hours without any oral hygiene activity, the plaque scores increased to 1.04 ± 0.30, 1.11 ± 0.32 and 1.21 ± 0.40, respectively. After 1 week of u…

Bioavailability of calcium from milk-based formulas and fruit juices containing milk and cereals estimated by in vitro methods (solubility, dialyzabi…

2005

An adequate calcium intake during the first years of life is needed for normal growth and development and to prevent rickets. The bioavailability of calcium from infant foods (milk-based formulas and fruit juices containing milk and cereals, FMC), the dietary sources of calcium in these stages of life, has been estimated on the basis of simulated gastrointestinal digestion and calcium solubility and dialyzability values and on the efficiency of transport and uptake by Caco-2 cells. The ranking of samples according to calcium bioavailability depends on the use of solubility or dialyzability as criterion. On the basis of the former, the highest value corresponded to adapted formulas and the l…

Biochemische, physiologische und morphologische Untersuchungen �ber ?modifizierte, fl�ssige Gelatine? (MFG), ein Blutersatzmittel

1959

Caracterización Eco-geográfica de melloco (Ullucus tuberosus C.) En la Región Alto Andina del Ecuador

2018

Ecogeographic characterization of Melloco (Ullucus tuberosus C.) in the high Andean region of Ecuador
 Resumen
 El estudio se llevó a cabo en la región alto Andina del Ecuador, utilizando la colección nacional de Melloco (Ullucus tuberosus C.), perteneciente al Banco Nacional de Germoplasma del INIAP. El objetivo fue evaluar las características de los sitios de colecta, identificar rangos climáticos y ecosistemas favorables o marginales para el cultivo. Para la caracterización se utilizó información geo-referencial de puntos de colecta y 13 variables climáticas, geofísicas y edáficas. Se generó un Mapa de Caracterización Eco-geográfica del Terreno Específico (mapa ELC) aplicando l…

Agar-based phantoms for skin diagnostic imaging

2020

Agar-based skin phantoms with different thicknesses and hemoglobin concentration were evaluated for diagnostics of skin lesions by RGB imaging. Scattering properties of the phantoms were simulated using intralipid, absorption properties – using lyophilized powder of human hemoglobin. RGB images of phantoms were captured by self-developed laboratory made devices. The algorithm for calculation of chromophore concentrations are based on Beer-Lambert law and includes the photon path length evaluated from the measured photon-time-of-flight signals. Optical properties and chromophore concentration maps of phantoms obtained from RGB images were analyzed. The influence of chromophore concentration …

Hazard analysis and critical control points in deep-fat frying

2002

The Hazard Analysis and Critical Control Point (HACCP) system was applied to sunflower oils used for frying in nineteen university restaurants. Guidelines for implementation that include training personnel, flow diagram, identifying hazards, controlling hazards at critical control points (CCP's), monitoring CCP's and measure of action for exceeding limit were developed. Polar compounds were used as a measure for deteriorated sunflower oil and the values obtained from university restaurants before and after personnel training and implementation of HACCP were determined. Implementation of the guidelines produced an improvement in the quality of the frying process, and all establishments reduc…

Evolutionary priming and transition to the ectomycorrhizal habit in an iconic lineage of mushroom-forming fungi: is preadaptation a requirement?

2021

AbstractThe ectomycorrhizal symbiosis is an essential guild of many forested ecosystems and has a dynamic evolutionary history across kingdom Fungi, having independently evolved from diverse types of saprotrophic ancestors. In this study, we seek to identify genomic features of the transition to the ectomycorrhizal habit within the Russulaceae, one of the most diverse lineages of ectomycorrhizal fungi. We present comparative analyses of the pangenome and gene repertoires of 21 species across the order Russulales, including a closely related saprotrophic member of Russulaceae. The ectomycorrhizal Russulaceae is inferred to have originated around the Cretaceous-Paleogene extinction event (73.…

Somatic Hybridization in the Family Apocynaceae (Catharanthus, Rauwolfia, Rhazya, and Vinca Species)

1994

The Apocynaceae family includes about 2000 species belonging to approximately 200 genera (Takhtadjan 1981). The majority of species originate in the tropics, only a few of them are common to Europe (Vinca minor, V. herhaceae, V. major, genus Trachomitum).

Revisional Notes on Trictenotoma Gray, 1832 (Coleoptera: Trictenotomidae) in Indochina Bioregion, with Description of a New Species

2020

A review and species key to TrictenotomaGray, 1832 (Trictenotomidae Blanchard, 1845) from the Indochina bioregion, mainland Southeast Asia, is presented for the first time. Adults of Trictenotoma childreniGray, 1832, T. davidi Deyrolle, 1875 and T. mouhoti Deyrolle, 1875 are redescribed. Trictenotoma pollockisp. nov. from southern Vietnam is described and illustrated. A lectotype is designated for T. mouhoti Deyrolle, 1875.

Food colour additives of natural origin

2015

Abstract Colour is an often overlooked sensory character that certainly influences flavour perception. Pigments colouring food are generally unstable and are modified during processing. To maintain or restore product colour uniformity, colouring agents, considered worldwide as food additives, are intentionally added to food products. The natural food additives market has been growing extensively since the last century due to the potential hazards of artificial food additives and the potential benefits of biologically active compounds. In this chapter, a fairly compressed overview of the most important colours of natural origin as well as information about less common or/and promising colour…