Background and Objectives: Macrobrachium nipponense are wetland crustaceans. The shrimp is rich in protein and unsaturated fatty acids (FAs). Therefore, the aim of this study was to use M. nipponense as a supplement for the preparation of a new soup. Materials and Methods: Nearly 40 kg of M. nipponense were harvested from Anzali Lagoon, Northern Iran. Shrimps were washed and dipped in NaCl sol...

Vapor detection of hydrogen peroxide still remains challenging for conventional sensing techniques, though such vapor detection implies important applications in various practical areas, including locating IEDs. We report herein a new colorimetric sensor system that can detect hydrogen peroxide vapor down to parts per billion level. The sensory materials are based on the cellulose microfibril n...

introdouction: bleaching has become a common treatment for improving the appearance of natural teeth. however, the need to protect dental restorations from bleaching agent exposure is inevitable, as these agents may change the color of restorative materials by oxidation. filtek p90 composite resin has recently been introduced with the aim of decreasing polymerization shrinkage. the purpose of t...

The objective of this study is to determine the impact of the key technological parameters on the quality indices of functional beverages produced from whey and enriched with 0.2% of cold-pressed flaxseed oil, rich in ω-3 fatty acids. The amount of fatty acids, peroxide and anisidine values, fatty acidity, sedimentation and sensory parameters of whey beverages were estimated. It was found that ...

Background and Aim: Bleaching agents differently affect the color of composite restorations. This study aimed to assess the effect of two different bleaching agents on color change of silorane-based and two types of methacrylate-based composites. Materials and Methods: This in-vitro study was conducted on 18 disc-shaped specimens measuring 10×2mm made of A3 shade of Z250, Z350 and P90 composite...

This study was carried out to investigate the effects of three different packing methods including modified atmosphere, vacuum and common packaging on chemical, microbial and sensorial quality and shelf life of hot smoked Rainbow trout (Oncorhynchus mykiss) during storage at refrigerated temperature. For hot smoking, rainbow trout were gutted and cut in butterfly form and washed. Fish gutted br...

background: there have been numerous researches on ozone application in dentistry; yet the data regarding its whitening effect is very limited. the present study compares the bleaching effect of ozone with offi ce bleaching. materials and methods: in this experimental study, 15 maxillary premolar teeth were selected and sectioned mesio-distally and bucco-lingually. the sections were then placed...