snacks play a major role to supply nutritional needs of the armed forces in different operating conditions, because they are considered as a replacement for carbohydrate reserves in muscles after physical activity. the purpose of this study was to formulate and test long-lasting energizing snacks for military on different operations. 6 cereal bars were prepared containing formulations sesame se...

A study was conducted to assess the impact of different nutrient combination of field tomato on post harvest storage life and organoleptic quality of fresh fruits. Fourteen different treatment combinations comprising two organic manures (Farmyard manure and vermicompost), inorganic fertilizers and biofertilizer in different levels were laid out in RBD with three replications during 2005-06 and ...

The present work aims to validate the application of accelerating thawing process (microwave oven 20 kW/60 seconds) for poultry meat chicken. Hence, several criteria, such as microbiological, organoleptic, nutritional, thawing time and cost, were evaluated by accelerated and slow processes (48 h during 4°C, reference method). After 5 weeks, and according to the microbiological criteria the resu...

An expert’s panel according to the official method of International Olive Oil Council analyzed the organoleptic profile of the oils produced during one single harvesting season from 57 cultivars of the Tuscan germoplasm. The oils were grouped in three different clusters depending on the presence of different organoleptic features. The identified clusters of the extra virgin olive oils were comp...

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 (...

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 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...