In the present investigation, yam mucilage was evaluated as a stabilizer and emulsifier in the formulation of vanilla flavored ice cream; physicochemical, rheological, and stability characteristics were determined. A completely randomized bifactorial design was used (yam mucilage: Carboxymethylcellulose ratio with the following levels: 100:0, 80:20, 50:50, and 20:80, and stabilizers concentration with levels of 0.4 and 0.
View Article and Find Full Text PDFThis study investigated the effect of the addition of starch from "hawthorn" yam () and "creole" yam () at different concentrations (0.1%, 0.3%, and 0.
View Article and Find Full Text PDFInstability in fruit drinks is a phenomenon that affects sensory and physical-chemical properties, which consumers perceive as lack of quality. Yam mucilage was evaluated as a stabilizer in the production of mango nectar. In addition, physicochemical characteristics, physical and rheological stability were determined.
View Article and Find Full Text PDFInt J Periodontics Restorative Dent
November 2017
Osteopontin (OPN) and an OPN-derived synthetic peptide, OC-1016, have demonstrated their potential to enhance osseointegration in vitro. The purpose of this study was to evaluate bone-to-implant contact (BIC) and surrounding bone density (BD) of implants coated with either recombinant human OPN (rhOPN) or OC-1016 as compared with noncoated titanium plasma sprayed (TPS) surface in a canine model. Histomorphometric analysis revealed that at 4 weeks, %BIC and %BD of coated implants were significantly higher than those of noncoated TPS implants.
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