to evaluate the most suitable method as well as different conditions of blanching in the process of green tea production from local tea green leaves, this research was conducted in split plot in time and on the basis of a randomized complete block design of six treatments in 3 replications (different plucking times). two common methods of blanching by steaming and panning were used. green leaf ...

Aim: Oral malodor (halitosis) is a widespread condition caused by oral bacteria, particularly sulfur compound-producing species. This study assessed the effect of a triclosan/copolymer-containing dentifrice and a novel toothbrush with attached tongue cleaner on oral malodor and on the bacteria colonizing the dorsal surface of the tongue. Materials and Methods: 14 adult subjects with oral malodo...

BACKGROUND Oral malodor affects a large section of population. Traditional Indian folk remedy, oil pulling not only reduces it but can also bring down the cost of treatment. AIMS To compare the efficacy of oil pulling and chlorhexidine in reducing oral malodor and microbes. MATERIALS AND METHODS Three week randomized controlled trial was conducted among 60 students of three hostels of Mahar...

pistachio processing is one of the ways to increase the value added of pistachio. production of pistachio butter is for this purpose. pistachio butter is a paste form product that contain mainly milled, roasted pistachio kernel with sugar. the aim of this investigation is to produce pistachio butter using sunflower and sesame pastes. for this purpose, pistachio butter was formulated using sunfl...

Chronic renal failure is one of the major cause of systemic oral malodor depending on uremia. Hemodialysis(HD) and periotoneal dialysis (PD) are the important procedures in the management of patients with end-stage renal disease(ESRD). In this study it was aimed to compare the systemic oral malodor in patients undergoing HD and PD. 74 patients (40 HD and 34 PD) recently diagnosed with ESRD were...

The global demands compel a consistent food supply that too in good quality. These demands are fulfilled by the intensive aquaculture practices in particular to provide enormous quantities of protein rich food. Fish reaches the consumers either in fresh or processed conditions. The advantage of preservation is to reduce wastage of fresh products, extends the shelf life, develops, value added pr...

Halitosis is a widely spread condition. There are numerous causes. The aim of this study was to investigate the influence of fixed orthodontic appliances on the occurrence of halitosis. 55 patients in an orthodontic practice were monitored at three points in time after application of orthodontic appliance (T1: immediately after application, T2: 4 weeks after application, T3: 3 months after appl...

An investigation was conducted to assess the effect of incorporation of dried apple pomace (DAP) and corn bran (CB) as dietary fi bre sources on organoleptic, thiobarbituric acid reacting substance (TBARS) value and microbial quality characteristics of chevon rolls during refrigerated storage. DAP, CB and their combination (DAP+CB) were used at 6%, 3% and 2%+ 3% level respectively by replacing ...

Two 90 days experimental trials were conducted to evaluate the effect of artificial diet (35% protein) on sensory quality of yearlings of Indian major carps (Labeo rohita, Cirrhinus mrigala and Catla catla). Experimental diet was given at 3% of fish wet body weight per day. After 90 days trial organoleptic study of fried fish was carried out by twelve panelists using hedonic scale for each spec...

BACKGROUND Halitosis or breath odor, is defined as an unpleasant or offensive odor emanating from the mouth. Three forms are distinguished: genuine halitosis, pseudohalitosis and halitophobia. The source of 85% of all cases of halitosis lies in the oral cavity. According to the literature, between 10% and 50% of the population suffers from halitosis. The objective of this study was to provide a...