Quality attributes, antioxidant activity and color profile of orange-fleshed sweet potato grown in Vietnam.

This study analyzed the nutritional composition, bioactive compounds, antioxidant activities and estimated potential renal acid load (PRAL) score of orange-fleshed sweet potato (OFSP) grown in Vietnam. In addition, important functional groups of carotenoid compounds in OFSP were identified by Fourier transform infrared spectroscopy (FTIR); carotenoid pigments were detected and quantified by high-performance liquid chromatography (HPLC). The results showed that, OFSP had outstanding physicochemical characteristics, containing many nutrients, bioactive substances, minerals and fiber.

Impact of foam-mat drying conditions of "Gấc" aril on drying rate and bioactive compounds: Optimization by novel statistical approaches.

This study was conducted to optimize the foam-mat drying conditions to maximize quality [β-carotene and total polyphenol content (TPC)] and drying rate of "Gấc" aril powder by using two novel statistical techniques as Response Surface Methodology (RSM) and Artificial Neural Network (ANN) couple with Genetic Algorithm (GA). During production process, level of egg albumin (EA) used for foaming process and drying temperature mainly influenced the drying rate and content of antioxidant compounds in powder. ANN model of 3-10-3 showed more accuracy and faster prediction capacity than RSM model did.

Relapse and failure rates between CAD/CAM and conventional fixed retainers: a 2-year follow-up of a randomized controlled clinical trial.

Background: Retention has been always considered a major challenge in orthodontics. Recently computer-aided design/computer-aided manufacturing (CAD/CAM) fixed retainers (FRs) have been introduced as a marked development in retainer technology, offering potential advantages.

Objective: The objective of this study was to compare the differences in relapse and failure rates in patients treated with FRs using CAD/CAM technology, lab-based technique, and chairside method.

Optimization of Mulberry Extract Foam-Mat Drying Process Parameters.

Mulberry powder was created from the extract using a foam-mat drying process. The studies aimed to evaluate the effects of egg albumin, carboxymethyl cellulose (CMC), digestion-resistant maltodextrin (DRM) contents, and whipping time (5 to 15 min) on the foam properties. The impact of different drying temperatures (60 to 75 °C) on the quality of the finished mulberry powder was also noted.