86 Result(s) for ' paste'
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Context: In this study, the amount of antioxidant vitamins and ghrelin hormones alteration in the packaged milk of five different brands commonly consumed were investigated depending on the shelf life. Besides the amounts of antioxidant vitamins and ghrelin hormones in fresh uncooked milk and boiled milk were determined. The milk samples were collected for a total period of 6 months with one-month periods beginning from date of manufacture. Then, the amounts of vitamins A, E and C with acylated and desacylated forms of ghrelin hormone were analyzed by using HPLC. Highest the amounts of vitamins A, E and C with acylated and desacylated forms of ghrelin hormone were found in the first month of production while the lowest amounts of A, E and C vitamins with acylated and desacylated forms of ghrelin hormone were found in the sixth month of after production (p<0.001). The amounts of vitamins A, E C and acylated and desacylated forms of ghrelin in fresh uncooked milk found to be higher than that of the boiled milk (p<0.01). The amounts of vitamins A, E, C and acylated as well as desacylated forms of ghrelin hormone in the packaged milk of all brands decrease over time depending on the shelf life of milk (p<0.001). Consumption of long time stored milk should be discouraged due to decrement of vitamins and ghrelin hormones.
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Antibiofilm of a Tooth paste on Cariogenic Bacteria
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Rafit Jasim Aladool, Ghada Younis Abdul-Rahman
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International Journal of Dental Sciences and Research. 2018 6 (5). doi: 10.12691/ijdsr-6-5-1
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Keywords: Toothpaste, Flouride, Biofilm, Streptococcus mutans, Facklamia homins, Streptococcus saliviurus, Scanning electron microscope, permanent and deciduous tooth , composite and amalgam filling
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Context: ...d with scanning electron microscopy (SEM).SEM detected the anti-biofilm effects on the same four surfaces medicated with a tooth paste . Results: The used tooth paste declined the formed biofilms on four surfaces efficiently. The natural tooth surfaces responded i...
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Context: A total of 336 molds were isolated from dried corn, soaked corn and fermented corn paste . The macroscopic and microscopic studies of fungal growth in the following identification media, grouped all the 336 molds into 21 stra...
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Awareness on the Evolving of Bacterial Resistance Bacteria Isolated in Joint Fluids Received at the Centre paste ur Du Cameroun from 2016 To 2021
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Toukam Michel, Mbanzouen William Arnaud, Ngome Minone Rosanne, Belinga Suzanne, Tagne Larissa, Simo Pierrette, Sokeng Esther, Abanda Marcelle, Ngon Urbaine, Noubissi-Jouegouo Laurence, Ango Manuella, Ndamukong Harley, Mbe Jean Romain, Tassadjo Flaubert, Fouda Thierry, Biloa Edvige, Ngongang Dimitri, Nzouankeu Ariane, Lyonga Mbamyah Emilia
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American Journal of Microbiological Research. 2024 12 (3). doi: 10.12691/ajmr-12-3-1
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Keywords: Septic arthritis , antimicrobial resistance (AMR), Joint Fluids,
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Context: ...rom this pathology. Methods: A retrospective and prospective study was carried out on joint fluids received at the Centre paste ur du Cameroun Laboratory between 2016 and 2021. Cytobacteriological analysis was performed on these joint fluids according to the medic...
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Context: The objective of this study was to investigate the efficacy of different thermal paste urization methods on (1) the survival of the total aerobic bacteria, E. coli O157: H7, in camel milk, and (2) the camel milk comp...
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Context: ...was used as a cryoprotectant, in comparison with mannitol, the cryoprotectant that best protects acetic bacteria. Acetobacter paste urianus strains were grown in YEPG broth and centrifuged. The pellets were then collected and mixed with 20% mannitol, cocoa pulp ju...
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Development, Microbiological and Organoleptic Quality of Seasoned Flour for the Preparation of Amiwô, a Cooked Maize paste in Benin
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Konfo T. R. Christian, Aissi M. Vahid, Koudoro A. Yaya, Tamou R. Alice, Dahouenon-Ahoussi Edwige, Sohounhloue C.K. Dominique
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American Journal of Food Science and Technology. 2022 10 (4). doi: 10.12691/ajfst-10-4-1
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Keywords: fast food, formulation, enhancement, local dishes, quality
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Context: ...should be developed. The objective of this study is to formulate flour for the rapid preparation of Amiwô, seasoned maize paste in Benin. The flour was obtained from a blend of maize flour, condiments (tomatoes, onions) and spices (ginger, garlic, bay leaf and sh...
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Effect of Fermentation on the Nutritional, Anti-nutritional, Physicochemical, Technofunctional and Microbiological Properties of African Palm Weevil (Rhynchophorus phoenicis) Larvae paste
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Nina Natacha Sophie NGONO EYENGA, Ornela Ingrid TIENTCHEU PATIPE, Aymar Rodrigue FOGANG MBA, Adelaide DEMASSE MAWAMBA, Nicolas POLICARPE NOLLA, Fabrice Fabien DONGHO DONGMO, Pauline MOUNJOUENPOU, Germain KANSCI
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American Journal of Food Science and Technology. 2026 14 (2). doi: 10.12691/ajfst-14-2-4
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Keywords: Microbiological profile, Nutritional composition, Physicochemical properties, Rhynchophorus phoenicis, Spontaneous fermentation, Technofunctional properties
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Context: ...position, physicochemical, technofunctional characteristics and microbiological profile of Rhynchophorus phoenicis larvae paste , with a view to improving its suitability as a food ingredient. The larvae were dry-salted (15%), ground into a paste, and subjected to...
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Context: The effect of paste urization and storage temperatures on the physicochemical and microbiological quality of cashew apple juice was investigated. Juice was ...
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Effect of paste urization, Freeze-drying and Spray Drying on the Fat Globule and Lipid Profile of Human Milk
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A. Cavazos-Garduño, J.C. Serrano-Niño, J.R. Solís-Pacheco, J.A Gutierrez-Padilla, O. González-Reynoso, H.S. García, B.R. Aguilar-Uscanga
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Journal of Food and Nutrition Research. 2016 4 (5). doi: 10.12691/jfnr-4-5-5
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Keywords: human milk fat, fatty acids, paste urization, lyophilization, spray drying
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Context: ...man milk is an important task, especially when this milk is processed. The objective of this research was to study the effect of paste urization, freeze-drying and spray drying on some characteristics of human milk fat. The fatty acid profile was analyzed by HPLC and gas...
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