Compressive Strength of Newly Developed Nonsintered Hydroxyapatite Blocks for Bone Graft Applications.

Objective:  This study aimed to fabricate and evaluate the phase purity and compressive strength of the nonsintered hydroxyapatite (HA) block obtained via phase transformation of set calcium sulfate dihydrate (CSD) block under hydrothermal conditions at different temperatures.

Materials And Methods:  Nonsintered HA block was prepared by immersion CSD block (4 mm in diameter and 8 mm in height) in a 1 mol/L sodium phosphate (NaPO) solution under hydrothermal conditions at 100°C, 140°C, and 180°C for 48 hours. X-ray diffraction was used to determine the crystalline phase of the obtained blocks.

Effect of seed flour on the rheological, physico-sensory, protein digestibility and fatty acid profile of cookies.

In the present study, debittered M seed flour (DDMF) rich in protein, vitamins, minerals and balanced amino acid and fatty acid profile was used to develop functional cookies. DDMF was incorporated at 25, 50, 75 and 100% levels and studied their effect on flour rheological, physicochemical, micro-structural, sensory and nutritional properties of cookies. The results revealed that the addition of an increasing amount of DDMF from 0 to 100% increased water absorption (59.

Low carbohydrate high fat flour: its rheology, bread making, physico-sensory and staling characteristics.

A low carbohydrate and high fat (LCHF) flour was developed by combining almond flour, desiccated coconut flour, defatted soya flour, dry gluten powder, psyllium husk and skimmed milk powder. Determination of rheological, bread making, nutritional, and staling characteristics of LCHF flour in comparison with wheat flour (WF) was studied. The results showed that LCHF flour had lower amylograph pasting temperature (31.

Nutritional evaluation of flour, its bread and effect of additives.

Abstract: The present research sought to experiment the effect of additives such as dry gluten powder (DGP), fungal α-amylase (FAA), sodium stearoyl-2-lactylate (SSL) and their combination (GAS) on the rheological and nutritional profile of bread. The incorporation of varied percentage (0-20%) of flour (ssF) into WF(Wheat Flour) was optimized at 15%. The results showed that the incorporation of 15% ssF decreased the farinograph dough stability and extensograph resistance to extension.

Bone Growth Capacity of Human Umbilical Cord Mesenchymal Stem Cells and BMP-2 Seeded Into Hydroxyapatite/Chitosan/Gelatin Scaffold in Alveolar Cleft Defects: An Experimental Study in Goat.

Objective: To evaluate bone regeneration in alveolar defects treated with human umbilical cord-derived mesenchymal stem cells (hUCMSCs), hydroxyapatite/chitosan/gelatin (HA/CS/Gel) scaffold, and bone morphogenic protein-2 (BMP-2) in models.

Design: Randomized posttest-only control group design.

Setting: Animal Hospital at Bogor Agricultural Institute.