Bad breath or halitosis is a pathologist that often experienced in the community. Bacteria play specific role are anaerobic. To overcome bad due to development of bacteria oral cavity using Siwak spray. solution obtained through maceration. The maceration results went several stages testing, namely, organoleptic, pH, and antibacterial testing Nutrient Agar (NA). Analysis quantitative data Fried...

The present investigation aimed to evaluate the effect of turmeric on shelf life extension of shrimp Penaeus semisulcatus under chilled storage conditions by sensory (organoleptic parameters), pH, proximate and bacterial analysis. The experimental setup was grouped into six, head on (group I), head on coated with turmeric (group II), headless (group III), headless coated with turmeric (group IV...

Keyphrases D Pharmaceutical salts-general pharmacy, physicochemical properties, bioavailability, pharmaceutical properties, toxicology, review J:J Salts, pharmaceutical-general pharmacy, physicochemical properties, bioavailability, pharmaceutical properties, toxicology, review J:J Physicochemical properties-dissolution, solubility, stability, and organoleptic properties of pharmaceutical salts,...

We have studied a genomic library of introgression lines from the Solanum pimpinellifolium accession TO-937 into the genetic background of the "Moneymaker" cultivar in order to evaluate the accession's breeding potential. Overall, no deleterious phenotypes were observed, and the plants and fruits were phenotypically very similar to those of "Moneymaker," which confirms the feasibility of transl...

BACKGROUND Childhood and adolescent malnutrition is a function of inadequate intake. Cookies are favourite snacks of children and adolescents. OBJECTIVE This work determined the nutrient, antinutrient, and phytochemical compositions of two local cowpea (oraludi and apama) flours and evaluated the organoleptic properties of their wheat-based cookies. DESIGN The two local cowpea species were ...

Wine industry is engaged in finding technological ways to decrease alcohol concentration in wines without spoiling their organoleptic properties. Such challenge requires, among other strategies, modification of the yeast strains carrying out the fermentation. In this issue of Microb. Biotechnol., Goold and colleagues have reviewed one of the most straightforward yeast modification, altering its...