pH and buffering capacity in some commercial fermented milks
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چکیده
منابع مشابه
Salivary pH and Buffering Capacity in Frugivorous and Insectivorous Bats
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متن کاملFluoride Concentration of Some Brands of Fermented Milks Available in the Market
OBJECTIVES To evaluate the fluoride ion concentration in some fermented milks present in the market. METHODS Three brands of 6 fermented milks (Parmalat®-uva, Chamyto®, Paulista®, Batavito®, Yakult®, Vigor Club®) were analyzed. Fluoride concentration was evaluated after facilitated microdiffusion by HDMS. RESULTS Parmalat® products ranged from 0.022 μgF/g to 0.031 μgF/g, Chamyto® from 0.228...
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Fresh fermented dairy products in general are the oldest milk products. In the early days they were home-made and served as basic food. The introduction of industrial food processing allowed great diversification and a large variety of products is now available to the consumer. The combination of milk, sweet or ifermented, with other foods, primarily with fruits and herbs, as well as the deve ...
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Through the courtesy of a colleague, it has been possible to examine some 240 samples of Bristol milk collected under good conditions.
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background: human immunodeficiency virus (hiv) causes severe immunosuppression due to progressive decrease in the cd4 t lymphocyte cells during the course of the disease and this affects all the body systems including glandular secretions. a number of lesions affecting the salivary glands have been noted in hiv infection. the objective of this study was to evaluate the salivary ph and the buffe...
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ژورنال
عنوان ژورنال: Journal of Korean society of Dental Hygiene
سال: 2013
ISSN: 2287-1705
DOI: 10.13065/iksdh.2013.13.4.701