Temperature, salt and water contents are key processing factors in dry-cured ham production. They affect how proteolysis, lipid oxidation, structure and texture evolve, and thus determine the sensory properties and final quality of dry-cured ham. The aim of this study was to quantify the interrelationships and the time course of (i) proteolysis, (ii) lipid oxidation, (iii) five textural paramet...

BACKGROUND Despite drawbacks, cold-cured acrylic resin is still the most common material used in denture repair. Zirconia nanoparticles were among the reinforcements added to increase the strength of the resin. The effect on Candida due to the addition of zirconia nanoparticles to the resin has not been investigated. PURPOSE The aim of this study was to evaluate the effect of zirconia nanopar...

In this talk, we report a research work on fabrication and metallization of high aspect ratio polymer microstructures fabricated using UV lithography of SU-8 on silicon substrate. Electroless plating of metal film on both the top and sidewall surfaces of microstructures were achieved while the silicon substrate was not plated. The primary chemical mechanisms and possible applications were also ...

This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of sa...

The study provides original analytical data on the micronutrient profile of some traditional Italian hams, representative of the major ham categories produced in Italy: 4 dry-cured hams (Modena, Nazionale, Parma, San Daniele), 3 cooked hams (Cotto, Scelto, Alta Qualità), 1 smoked ham (Speck). Data on macronutrients (protein, lipid, moisture), energy, trace elements (Fe, Zn, Cu, Mn, Se), B vitam...

This study was designed to characterize in vitro-digested products of proteins from four commercial meat products, including dry-cured ham, cooked ham, emulsion-type sausage, and dry-cured sausage. The samples were homogenized and incubated with pepsin and trypsin. The digestibility and particle sizes of digested products were measured. Nano-LC-MS/MS was applied to characterize peptides. The re...

We compared HEp-2-derived cells cured of persistent poliovirus infection by RNA interference (RNAi) with parental cells, to investigate possible changes in the efficiency of RNAi. Lower levels of poliovirus replication were observed in cured cells, possibly facilitating virus silencing by antiviral small interfering RNAs (siRNAs). However, green fluorescent protein (GFP) produced from a measles...

Introduction: The degree of polymerization depends on the type of light-curing unit. The aim of this study was to compare the hardness of composite resin cured by LED and Halogen light curing units. Methods: In this experimental study, 20 cylindrical samples of Tetric Ceram composite were prepared. Half of them were cured with Ultralume 2 LED and the other half with Astralis 7 Halogen light ...

A clinical trial was carried out to evaluate and compare the clinical performance of a visible light-cured material with a chemically cured adhesive. This was used in combination with two types of bracket base. Fifty-two patients entered the trial and 542 bracket bases were placed. The incidence and site of bond failure were recorded. The overall failure rate for the light-cured material in com...