pistachio processing is one of the ways to increase the value added of pistachio. production of pistachio butter is for this purpose. pistachio butter is a paste form product that contain mainly milled, roasted pistachio kernel with sugar. the aim of this investigation is to produce pistachio butter using sunflower and sesame pastes. for this purpose, pistachio butter was formulated using sunfl...

OBJECTIVE To evaluate the effectiveness of radiofrequency (RF) cryptolysis for caseum-induced halitosis. STUDY DESIGN Clinical retrospective study. SETTING Otorhinolaryngology Head and Neck Surgery Department of Konya Training and Research Hospital in Turkey. SUBJECTS AND METHODS Thirty-four patients with caseum-induced halitosis were included. Eight were male (23.5%) and 26 were female (...

Halitosis is a widely spread condition. There are numerous causes. The aim of this study was to investigate the influence of fixed orthodontic appliances on the occurrence of halitosis. 55 patients in an orthodontic practice were monitored at three points in time after application of orthodontic appliance (T1: immediately after application, T2: 4 weeks after application, T3: 3 months after appl...

This study assessed the selected properties of bread with reduced amount of sodium chloride. The bread was made from white and wholemeal wheat flour and rye flour. The dough was prepared using three techniques: with yeast, natural sourdough or starter sourdough. Sodium chloride was added to the dough at 0, 0.5, 1.0 and 1.5% of the flour mass. The following bread properties were examined in the ...

OBJECTIVES The primary aim of this study was to compare a new mouthwash (SB12®) containing 0.025% chlorhexidine and 0.3% zinc for oral malodor reduction against four commercially available mouthwashes and negative control. A secondary aim was to compare the two methods for measuring volatile sulphur compounds (VSC) by halimetry and OralChroma. METHODS   Organoleptic scale, halimeter and the O...

The long-term objective of tomato breeders is to identify metabolites that contribute to defining the target flavour and to design strategies to enhance it. This paper reports the results of network analysis, based on metabolic phenotypic and sensory data, to highlight important relationships among such traits. This tool allowed a reduction in data set complexity, building a network consisting ...

AIM This study investigates the occurrence of oral malodour in an adult dental clinic population in Pretoria, South Africa, and the clinical parameters associated with the condition. METHODS Data collected from new patients (n=896), examined by oral hygiene students under supervision of instructors, between January - October 2004, were retrospectively analysed. Subjects self-reported their me...

The present study was aimed at developing a soft chewable dosage form for calcium carbonate for nutraceutical application. Two different types of the formulations viz., sugar based and sugar free soft chews were prepared. The effect of various ingredients on the different organoleptic characteristics (grittiness, sweetness, hardness and mouthfeel) and the emulsion stability of the dosage form w...

Long-term efficacy of the protein-enriched flour of pea (Pisum sativum L. var. Bonneville) in its toxicity, progeny reduction and organoleptic properties was evaluated by combining it with wheat flour and testing the admixture against the red flour beetle, Tribolium castaneum (Herbst). The toxicity and progeny-reducing effects of the wheat flour treated with protein-enriched pea flour were stab...