BACKGROUND Halitosis or breath odor, is defined as an unpleasant or offensive odor emanating from the mouth. Three forms are distinguished: genuine halitosis, pseudohalitosis and halitophobia. The source of 85% of all cases of halitosis lies in the oral cavity. According to the literature, between 10% and 50% of the population suffers from halitosis. The objective of this study was to provide a...

The production of confectionery products is one the most in-demand industries. Due to this, various assortments and technologies have expanded. Following modern requirements, product's appearance, taste, aroma, nutritional value should be appropriate. Accordingly, create a new range gingerbread products, chickpea bean flour, sugar beet powder as substitute were introduced into recipe: 10%, 15%,...

Abstract The addition probiotics brings several benefit including protect the environment by reducing ammonia gas. This research aims to evaluate as a substitute for AGP on carcass percentage and physical quality of broiler’s meat. experiment used 300 Lohmann broilers day old chick (DOC) is divided into 3 groups treatment 5 replications in each during 35 days. experimental design was Completely...

It is suggested that the brain response of a food odour sensed retro-nasally is related to satiation. The extent of retro-nasal aroma release during consumption depends on the physical structure of a food, i.e. solid foods generate a longer, more pronounced retro-nasal aroma release than liquid foods. The aim of this study was to investigate if a beverage becomes more satiating when the retro-n...

The influence of a prefermentative freezing process on changes of aromatic characteristics and volatile compounds in Meili wines was studied to optimize freezing parameters and reveal the mathematical relationship between aromatic characteristics and volatile compounds. The wines obtained were characterized by sensory evaluation and stir bar sorptive extraction (SBSE) followed by a thermal deso...

This study aims to determine the organoleptic quality of cereals based on sago flour with a combination red spinach for diabetics. type research is an experiment using completely randomized design (CRD) 3 treatments and 6 repetitions. Observations were made by means tests. The panelists used somewhat trained 30 people. Data analyzed Kruskal Wallis test. results showed that color was close brown...

Yogurt is the oldest dairy product and quite popular almost all over world. comes from pure cow's milk. Butterfly pea (Clitoria ternatea ) often referred to as butterfly or blue bean a distinctive flower with single petal in purple, blue, pink white. Researchers wanted see effect of adding extract ternatea) milk yogurt (Bos taurus). This study employs quantitative approach its method. A was use...

This research was conducted to determine the physicochemical properties of jelly drink produced using pedada and young coconut fruit juices with carrageenan. A Completely Randomized Design used two factors consisting : juice ratio at 60:40, 70:30, 80:20 as well addition carrageenan 0.25, 0.30, 0.35% which are replicated twice 5% DMRT. The best mixture 60:40 due its ability produce drinks a tota...

Manalagi apple (Malus Domestica) is one of the local varieties apples. Apple rind has benefits such as antibacterial, antioxidant, antifungal, and anti-colliferative. The use apples needs to be developed in form mouthwash products. aim research was determine organoleptic evaluation manalagi peel extract formulation. type this experimental research. sample study skin an apple. stages were making...

Rajchl A., Čížková H., Voldřich M., Lukešová D., Panovská Z. (2009): Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma. Czech J. Food Sci., 27: 256–266. Methoxypyrazines are the principal aroma components responsible for the vegetative and herbaceous green bell-pepper flavour of Sauvignon blanc wines produced in Moravia. The aroma profiles of 8 samples of Mora...