hereditary motor sensory neuropathies (hsmn/cmt) is the most common form of inherited polyneuropathy and is typically associated with an insidious onset of muscle wasting, distal predominant motor and sensory loss. hsmn/cmt is usually presenting with genetic heterogeneity, leading to diagnostic considerations that are dramatically developing for this disease. clinical presentations, gene mutati...

The aim of this study was to produce the ice cream with potential antidiabetic effects by addition of pistachio peel extract (PPE) (0, 10, 20 and 30% on dry matter basis). The properties of produced ice creams such as physicochemical, rheological, antioxidant, antidiabetic and sensory properties were evaluated. The results indicated that ice creams containing 20 and 30% of PPE provided desired ...

To avoid marketing fish with environment-related off-flavors, fish must be screened for flavor quality before harvesting. Quantitative chemical analysis is inadequate for flavor quality control because of time constraints, costs involved, and the limited number of odorous compounds that can be detected with available methods. Sensory analysis (taste-testing), which treats trained “tasters” as a...

In this study, hydrolyzed protein as a natural preservative for increasing the shelf life of minced meat of silver carp (Hypophthalmichthys molitrix) was used in a refrigerator for 12 days. Hydrolyzed protein was added to the minced meat of fish, at 0.5, 1 and 1.5% concentration. In this regard, microbial, chemical and sensory tests were carried out during the period of storage at intervals of ...

introduction: surimi is one of the procedures that nowadays it is suggested to increase the consumption of fish such as silver carp (shabanpour et al., 2008). surimi is washed and minced fish meat myofibrillar concentration of proteins, this would wash out most of the soluble material in surimi (sultanbawa & li- chan, 1998). raw fish freshness and quality of the most important factors affecting...

in this research, the production of a new kiwi- based product by applying kiwi puree, agar (0.25, 0.5 and 1%), guar (0.25, 0.5 and 1%) and other formulation ingredients (kiwi puree, sweeteners and ph modulators) has been investigated. dependent variables include moisture content measurement, instrumental texture analysis and sensory evaluations were carried out in a factorial design and the mea...

objectives: the purpose of current study was to compare the effect of aging on balance in different sensory conditions. methods & materials: in this cross sectional study we compared 20 healthy youth (with age 22.75±2.29) and 20 healthy older adults (with age 65.1±4.16) in single leg standing in different sensory conditions. sensory conditions were open eye/ hard surface (oehs), closed eye/ har...

the harvest date more influenced on postharvest quality during storage. in present study, fruits were harvested at four date base on total soluble solids content (5.5, 6.5, 7.5, and 8.5%) and then stored at 0.5 ºc and 80-90% rh, for 18 weeks. the samples were taken in 6th, 12th and 18th interval weeks and evaluated some parameters including weightless, losses, firmness, tss, ta, tss/ta, ascorbi...