نتایج جستجو برای: sugar free gum

تعداد نتایج: 565927  

Journal: :Revista estomatologia 2021

Background: The implementation of the self-cleaning practice is fundamental importance for maintenance oral health and to remove human dental biofilm which considered main etiological factor development caries periodontal diseases. Objective: This study aimed evaluate use chewing gum, Rolly Brush® apples as forms mechanical control removal in absence brushing. Materials Methods: Eighteen volunt...

Journal: :The Journal of general and applied microbiology 2016
Salihu Ibrahim Mohd Y Shukor Mohd A Syed Wan L W Johari Nor A Shamaan Mohd K Sabullah Siti A Ahmad

In a previous study, we isolated Leifsonia sp. strain SIU, a new bacterium from agricultured soil. The bacterium was tested for its ability to degrade caffeine. The isolate was encapsulated in gellan gum and its ability to degrade caffeine was compared with the free cells. The optimal caffeine degradation was attained at a gellan gum concentration of 0.75% (w/v), a bead size of 4 mm diameter, a...

2017
Chengzhong Li Jun Tao Huanxin Zhang

Cherry tomato is a nutritious, but highly perishable fruit. Peach gum polysaccharides (PGPs) can form edible films with antioxidant and antibacterial activities. The effects of PGP-based edible coatings on cherry tomatoes during hypothermic storage (4 °C) were investigated. PGP-based edible coatings effectively maintained firmness, decreased weight loss, inhibited respiration rate and delayed t...

Journal: : 2022

The article is devoted to the study of influence technological factors on change in structural and mechanical properties protracted aerated candy masses based whey proteins. combined protein hydrocolloid systems formation whipped “soft nougatines” type with increased aggregative stability was determined. It has been established that use gelatin-gum arabic structurant composition improves protei...

Journal: :The New England journal of medicine 2012
Janne C de Ruyter Margreet R Olthof Jacob C Seidell Martijn B Katan

BACKGROUND The consumption of beverages that contain sugar is associated with overweight, possibly because liquid sugars do not lead to a sense of satiety, so the consumption of other foods is not reduced. However, data are lacking to show that the replacement of sugar-containing beverages with noncaloric beverages diminishes weight gain. METHODS We conducted an 18-month trial involving 641 p...

Journal: :Reaction chemistry & engineering 2016
Alexander G O'Brien Oana R Luca Phil S Baran Donna G Blackmond

An electrochemical cell coupled with a recycle loop through a transmission FTIR cell is employed in studies of two free radical organic reactions, the oxidation of allylic alcohols and the trifluoromethylation of heteroarenes. Rapid mixing through the recycle loop allows continuous monitoring of reaction progress. Electrochemical generation of free radicals allows their controlled mediation int...

Journal: :Future Journal of Pharmaceutical Sciences 2021

Abstract Background Mucoadhesive polymers are applicable for improving the delivery of drug by prolonging residence time and contact dosage form with mucous membrane. Mucoadhesion may be defined as a process where polymer substance gets adhered either to biological substrate or synthetic natural macromolecule, mucus The can studied determine whether they possess some mucoadhesive properties sev...

Journal: :Analytical methods : advancing methods and applications 2016
Christopher A Browne Thomas P Forbes Edward Sisco

The rapid and sensitive detection of sugar alcohol sweeteners was demonstrated using ion mobility spectrometry (IMS). IMS provides a valuable alternative in sensitivity, cost, and analysis speed between the lengthy gold-standard liquid chromatography-mass spectrometry (LC-MS) technique and rapid point-of-measurement disposable colorimetric sensors, for the Food and Nutrition industry's quality ...

2007
Halina Gambuś Marek Sikora Rafał Ziobro

Sensory parameters of gluten-free bread depend on the amount and type of hydrocolloids used as gluten replacers, as this determines interactions between them and starch, which is the main component of dough. The evaluation of gluten-free breads supplemented with various amounts of guar gum, pectin and xanthan, proved that bread with addition of xanthan has higher volume in comparison with pecti...

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