this study determined the effects of carboxymethylcellulose gel on rheological properties of bread dough, quality parameters for barbari bread (volume, specific volume, hardness and softness of texture, cooking loss, water activity), and sensory properties of fresh bread. hydrocolloid carboxymethylcellulose (cmc) was added at 0.5%, 1%, 1.5% w/w (flour basis) to wheat flour. a farinograph was us...

introduction: sensory impairment is a major complication following multiple sclerosis (ms). the role of foot sensation in balance and quality of life has been previously documented in elders and people with diabetes and neurological conditions (i.e. stroke) however less attention has yet been paid to people with ms. this study was to define the prevalence of foot sensory impairments in people w...

the objective of this work was to study the responses of two baby lettuce (lactuca sativa l.) cultivars, namely, green paris island and red sanguine, to different nacl concentrations (0, 5, 10, and 20 mm). the study was conducted in a floating system and plants were harvested at the stage of 5-6 leaves, outside leaf 6-10 cm in length (25 and 31 days after sowing for green and red lettuce, respe...

objectives: alzheimer’s disease causes many negative effects on the individual's physical, psychological and cognitive conditions. the multi sensory stimulation helps the patients to improve their physical, psychological and cognitive conditions. the aim of this study is to determine the effect of multi sensory stimulation on cognitive status and quality of life of the patients with alzhei...

Objectives: Alzheimer’s disease causes many negative effects on the individualchr('39')s physical, psychological and cognitive conditions. The multi sensory stimulation helps the patients to improve their physical, psychological and cognitive conditions. The aim of this study is to determine the effect of multi sensory stimulation on cognitive status and quality of life of the patients with Alz...

wheat flour was substituted with oat flour by 0, 10, 20, 30, and 40% to investigate the effect on dough rheology and bread sensory quality and texture. water absorption and dough development time in oat composite doughs increased with an increasing level of oat flour, whereas dough resistance, extensibility and bread firmness decreased. dough sof-tening increased with an increased level of oat ...

conclusions the volume of the injected anesthetic accelerated the onset of sensory and motor block without affecting the rate of success in our patients. results the onset of sensory and motor block was significantly shorter in the 1.3% lidocaine group than in the 2% lidocaine group (p ≤ 0.05). the success rate of sensory and motor block was not different. the quality (completeness) of sensory ...

background : sensory impairment is a common condition that exerts negative effects on health-related quality of life (hrqol) in the elderly. this study aimed to determine the relationship between sensory impairment and hrqol and identify sensory-specific differences in the hrqol of elderly. methods : this study used data from the korean national health and nutrition examination survey v (2010-2...