This study aimed to present a wireless mandibular motion tracking device and optoelectronic data acquisition system developed to analyze the real-time spatial motion of the entire mandible during mouth opening and closing with no restriction of any movement. The procedures were divided into three phases: confection of a kinematic arch, dynamic digital video image acquisition, and image processi...

INTRODUCTION Plants have been used in virtually all culture as a source of food, clothes and shelter. Beside, these they provide timber, fuel, dye, gum, resin, medicine etc. to us and have very significant role in human civilization. The dependence of tribal and rural people on plant based material is increasing day by day. Medicinal plants have always been the principle source of medicine in I...

This study was conducted to estimate the prevalence and associated factors of subjective halitosis in adolescents. In total, 359,263 participants were selected from the Korea Youth Risk Behavior Web-based Survey (KYRBWS) from 2009 through 2013. Demographic data including age, sex, obesity and residency; psychosocial factors such as subjective health, stress, and economic levels; and dietary fac...

Sugars and other sweeteners are often the main components of a confection. Besides making them sweet, they also provide bulk to the candy. However, the physico-chemical properties of the sweeteners do more than just provide bulk. The physical characteristics of a candy, which include consistency, chewy or stretchy characteristics, melt-in-the-mouth behavior, flavor release, and many other prope...

The aim of this study was to assess the content and extent of food references and marketing within popular children's magazines in Australia. Sixteen popular Australian children's magazines were selected, as determined by readership and circulation data. Back copies of each magazine were purchased for publications released between January and December 2006 (n = 76). Each magazine was assessed f...

Sugars and other sweeteners are often the main components of a confection. Besides making them sweet, they also provide bulk to the candy. However, the physico-chemical properties of the sweeteners do more than just provide bulk. The physical characteristics of a candy, which include consistency, chewy or stretchy characteristics, melt-in-the-mouth behavior, flavor release, and many other prope...

A new strain of Verticillium dahliae, the fungus causing Verticillium leaf mottle and wilt, was identified from northwestern Minnesota in 2002. The new strain or biotype is characterized by its ability to overcome the single, dominant V-1 resistance gene employed in oilseed and confection hybrids. Samples collected in 2003 from diseased plants confirmed the new biotype also exists in Manitoba, ...

The characteristic texture of turrón, torrone and nougat was examined. They are typical European confections prepared from almonds, honey, sugars and/or chocolate. Three different instrumental tests: puncture, cutting, and Texture Profile Analysis (TPA), were used in this study and samples prepared from three countries (Spain, Italy, and France), and by six manufacturing companies (two companie...

Altogether 30 different basidiomycetes were grown submerged in liquid culture media using seven different by-products of the food industry as the only carbon source. Seven fungus/substrate combinations revealed interesting flavour profiles. Culture supernatants of Tyromyces chioneus grown on apple pomace were extracted, and the aroma compounds were analysed by gas chromatography-olfactometry (G...