Local perforator flaps have evolved over the time to provide complete and stable coverage of soft tissue defects. Technical advances and experience with the perforator flaps have allowed the harvest of local perforator flaps in a free style manner by offering greater freedom in flap selection. We have proposed a technical modification in the harvest of a perforator flap by relo-cating the perfo...

The effects of two different harvest stages (full flowering and full podding) on forage yield and quality of ten forage rape (Brassica napus L. var. oleifera) and three turnip (Brassica rapa L. var. rapa) cultivars were evaluated under rainfed conditions in a Mediterranean type climate at Bursa, Turkey, during the 2002/2003 and 2003/2004 growing seasons. Plant height, branches per plant, leaf l...

The effects of microcapsulated docosahexaenoic acid powder (hereinafter DHA powder) on some viscoelastic properties of wheat flour dough and loaf volume were studied. The addition of DHA powder in the range of 0.1 to 0.3% caused a significant increase in the loaf volume of bread after baking. Dough containing 0.2 or 0.3% DHA powder had greater modulus of elasticity, viscosity coefficient and re...

statement of the problem: most of the soft tissue calcifications within the head and neck region might not be accompanied by clinical symptoms but may indicate some pathological conditions. purpose: the aim of this research was to determine the prevalence of soft tissue calcifications in cone beam computed tomography (cbct) images of mandibular region. materials and method: in this cross sectio...

oxalate soluble pectin (osp) is related to fruit firmness with respect to the chelation of calcium ions with carboxyl groups of adjacent polyuronide chains. this study was carried out to explore the effect of time of fruit harvest, foliar spray with cacl2 during growing season on osp, polygalacturonase activity (pga), fruit firmness and the effects on fruit shelf life, quality and internal ...

BACKGROUND The effects of mixtures of reducing and oxidising agents on the rheological characteristics and quality of wheat flour dough and the sensory characteristics of buns were studied. RESULTS In chemical analyses, no differences between control dough and doughs with individual mixtures of additives were found. Rheological measurements showed that increasing addition of L-ascorbic acid +...

Many varieties of bread are prepared using flour coming from wheat. However, there are other types of flours milled from rice, legumes and some fruits and vegetables that are also suitable for baking purposes, used alone or in combination with wheat flour. The type of flour employed strongly influences the dough consistency, which is a relevant property for determining the dough potential for b...

Two experiments were conducted to determine the effect of nonwaxy (amylose and amylopectin starch) or waxy (amylopectin starch) sorghum on growth, carcass traits, and glucose and insulin kinetics of pigs. In Exp. 1 (95-d), 60 crossbred barrows or gilts (initial and final BW of 24 and 104 kg) were allotted to three treatments with five replications of four pigs per replicate pen in a randomized ...

introduction: bread made ​​from wheat flour is an important source of minerals such as iron and zinc, but its phytic acid content is a contributing factor that can cause decreased absorption of these minerals. this survey aimed to determine phytic acid content in different types of bread and dough consumed in yazd, iran. materials and methods: a descriptive, cross-sectional study was carried ou...