ABSTRACT Extruded bone is a rare complication of high energy open fractures, and there is only a handful of literature on reimplantation of the extruded segment. No clear guidelines exist regarding timing of reimplantation, stabilization of extruded bone segments, and also bone disinfection and sterilization techniques. Previous reports describe sterilization using thermal or chemical methods. ...

Aims: Rice-based ready-to-eat extruded snack was developed by incorporating the rice flour with kidney bean, fermented surgum and unfermented sorghum flours sole aim of accessing effect addition bean on nutritional quality developed.
 Methodology: Rice-dried composite were supplemented grains optimized using optimal design model response surface methodology; dependent variables proximate m...

Zeng J., Gao H., Li G., Liang X. (2011): Extruded corn flour changed the functionality behaviour of blends. Czech J. Food Sci., 29: 520–527. Functionalities and relationships between raw and extruded maize flour blends were studied. The extruded flour had higher water absorption and water solubility indices, and had no differential scanning calorimetry endotherm. The parameters of RVA peak, bre...

background and aims. during root canal preparation, debris extruded beyond the apical foramen may result in periapical inflammation and postoperative pain. to date no root canal preparation method has been developed that extrudes no periapical debris. the purpose of this study was to identify a system leading to minimal extrusion of debris from the apical foramen. the study was conducted to com...

OBJECTIVES The article describes the after-school (AS) snacking pattern of young Canadians and its relationship with the amount of energy consumed daily and at dinner. METHODS We analyzed cross-sectional dietary data, measured by 24h recall, from 9,131 children and adolescents aged 4 to 18 years from the Canadian Community Health Survey, cycle 2.2 (2004). We evaluated AS snack intake; i.e., f...

Sorghum (Sorghum bicolor (L.)Moench) is a starch-rich grain similar to maize (Zea mays L.), but sorghum has been underutilized for biobased products and bioenergy. This study was designed to investigate the effects of supercritical-fluid-extrusion (SCFX) of sorghum on ethanol production. Morphology, chemical composition, and thermal properties of extruded sorghum were characterized. Analysis of...

OBJECTIVE To explore eating patterns and snacking among US infants, toddlers and pre-school children. DESIGN The Feeding Infants and Toddlers Study (FITS) 2008 was a cross-sectional national survey of children aged 6-47 months, weighted to reflect US age and racial/ethnic distributions. Dietary data were collected using one multiple-pass 24h recall. Eating occasions were categorized as meals,...

background: nutritional health and adequate physical activity (pa), especially in childhood and grow periods, have a substantial role in health. this study assessed the association of dietary behaviors (main courses and snacks intake) with pa in children and adolescents. materials and methods: using multistage random cluster sampling method, a representative sample of 14,880 school students wer...

Foods with antioxidant capacity provide protection against cardio-vascular, certain forms of cancers, and Alzheimer's diseases caused by oxidative damages and contribute health benefits. The effect of extrusion cooking on the antioxidant capacity and color attributes of extruded products prepared from 3 selected formulations of purple potato and yellow pea flours using a co-rotating twin screw ...

The aim of this study was to determine and compare in situ biohydrogenation (BH) fatty acids in three forms of soybeans and linseed (raw, extruded and roasted). Nylon bags (5×10 cm) containing 4 g of raw, extruded or roasted soybeans or raw, extruded or roasted linseed were incubated in the rumen of fistulated ewes for 4, 8, 12 and 24 hours. Results for linoleic acid (C18:2) showed tha...