Results 201 to 210 of about 107,203 (335)

Medicinal Pasta Alleviates Oxidative Stress and Metabolic Complications in Diabetic Rats

Food Chemistry International, EarlyView.
Composite ratio mixture of wheat, unripe plantain and moringa flours used to produce pasta modulated lipid profile, related glucose metabolic enzymes, and antioxidant in diabetic rats. ABSTRACT Medicinal plant‐based foods from natural sources with antioxidant properties, cholesterol, blood glucose, and blood pressure reducing properties are rarely ...
Bukola Christiana Adedayo, Olufunke Florence Ajeigbe, Chizobam Lilian Asonye, Ayokunle Olubode Ademosun, Ganiyu Oboh   +4 more
wiley   +1 more source

Evaluation of objective masticatory performance: an experimental study in healthy adults. [PDF]

Saudi Dent J
Reda B, Hmeidan M, Masuino M, Contardo L.   +3 more
europepmc   +1 more source

A critical review of the literature on functional anatomy of the muscles of mastication

, 1963
John Southwick
openalex   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Effect of 6-Min Mastication Test on Masticatory Function in Young Versus Older Adults: A Comparative SEMG Study. [PDF]

ScientificWorldJournal
Chilwan U, Shameer S, Hanan A, Balasubramanium RK.   +3 more
europepmc   +1 more source

Textural characterization of agar–agar and guar gum‐based hydrocolloids in vegan gummies: Effects of acid and sugar

Food Biomacromolecules, EarlyView.
Abstract This study explores the potential of replacing gelatin with vegan hydrocolloids as gelling agents in gummies. The goal was to create a gelatin‐free, vegan gummy using natural plant‐based hydrocolloids such as agar–agar and guar gum, which provide a chewy texture similar to gelatin.
Santoshi Rawat, Sweta Rai, Sabbu Sangeeta, Preethi Ramachandran, Anil Kumar, Satish Kumar Sharma, Akash Deep Shukla   +6 more
wiley   +1 more source

Food for Growing Children [PDF]

, 1917
University of Texas at Austin
core   +1 more source

Efficiency of Closed Mastication of Gummy Evaluated with Gnatho-hexagraph

, 2017
Chiharu Shima, Etsuko Motegi, Akiyo Horiuchi, Takenobu Ishii, Mayumi Nomura, Makoto Nakao, Kenji Sueishi   +6 more
openalex   +2 more sources

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source

Clinical Management of Worn Ball Abutments in Mandibular Mini-Implant Overdentures: A Case Report in a Skeletal Class II Patient. [PDF]

Dent J (Basel)
Murariu-Măgureanu C, Preoteasa E, Teodorescu C, Preoteasa CT.   +3 more
europepmc   +1 more source