rutting in asphalt concrete is a very common form of distress in asphalt concrete pavement which unfortunately has been incurable to date. one of the prime reasons of rutting is attributed to the behaviour of asphalt binder at elevated temperature. this study has investigated the performance of polypropylene fibres modified asphalt concrete mix against rutting. two types of asphalt concrete sam...

Fibre supplements from wheat bran and sugar cane residue (bagasse) were added to the normal diet of volunteers for 12-week periods in a controlled metabolic study. Stool weights and stool fat excretion increased on both dietary fibres. Bagasse increased the daily loss of acid steroids, but bran failed to affect bile acid excretion. Decreased transit time without alteration in faecal flora occur...

This study was designed to assess changes in diet and serum lipoproteins in shift workers. Twelve shift workers and 13 day workers were examined before employment and after six months at work. Total cholesterol and serum triglycerides did not change significantly. In both groups a decrease in systolic blood pressure was observed. The ratio between apoB and apoA-1 lipoproteins increased by 18% i...

Experimental data in animals, but also observational studies in obese patients, suggest that the composition of the gut microbiota differs in obese v. lean individuals, in diabetic v. non-diabetic patients or in patients presenting other diseases associated with obesity or nutritional dysbalance, such as non-alcoholic steatohepatitis. In the present review, we will describe how changes in the g...

QUESTION In my clinic I have a large population of overweight and obese children. There is a range of weight-loss supplements marketed for the adult population. What natural health products for treatment of obesity are effective and can be used in children? ANSWER Weight-loss supplements lack sufficient data supporting their efficacy and safety, even in adults. Most weight-loss supplements ca...

Soybean bran (SB) partially replaced fat (30%?50%) in a gluten-free cookie formulation. Dough properties, physical (cookie dimension and weight loss), textural (hardness fracturability), colour sensory parameters, as well nutritional profiles were evaluated to characterize full-fat (FFC) fat-reduced cookies (FRC). Based on the obtained results, it was concluded that reduction formulation at 30%...