Autologous fat transfer offers many qualities of a ideal soft tissue filler. Main advantages of fat grafting ensue from the fact that the lipoaspirate tissue is an abundant source of regenerative pluripotential cells. However, the reported rates of fat cell survival vary greatly in the medical literature (10-90%). Different techniques of harvesting, processing, and reinjecting the fat cells are...

regulations of use of social networks, as one of the key components in these networks, serve an important role in controlling the flow of traffic. the study of the harmonization of these terms and regulations can be a significant step to avoid congestion and (users’) rejection in the network. harmonization of traffic control regulations (tcr) among social networks is one of the best solutions...

Introduction: The accuracy of analyzing Functional MRI (fMRI) data is usually decreases in the presence of noise and artifact sources. A common solution in for analyzing fMRI data having high noise is to use suitable preprocessing methods with the aim of data denoising. Some effects of preprocessing methods on the parametric methods such as general linear model (GLM) have previously been evalua...

application of either protein or carbohydrate-based products as fat replacers in low fat ice-creams can improve the properties of these products. however, the type and level of fat and fat replacer utilized are affected by such different parameters as functional ones, namely: viscosity and overrun, hardness and melting rate, nutritional properties (calories) as well as the price of the final pr...

OBJECTIVE We examined the association between unhealthy snacking at school and academic outcomes in students from the Santiago Metropolitan Region (Chile). DESIGN Cross-sectional population-based study. SETTING We measured the nutritional quality of snacks at school using an FFQ, and accounting for the amounts of saturated fat, fibre, sugar and salt in the foods, and academic outcomes using...

In the present study, salep and chitosan hydrocolloid were used as stabilizers and fat replacer in low-fat mayonnaise and rheological and physicochemical characteristics were evaluated. Fat has been substituted with 0.1, 0.2 and 0.3% chitosan and 6.4, 0.0, 0.7, 1.0 and 1.3% salep. High-fat mayonnaise sample or control with 67% fat and without salep and chitosan(FF),  mayonnaise with 67% fat and...