Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles.

White salted (udon) noodles are one of the major staple foods in Asian countries, particularly in Japan. Noodle manufacturers prefer the Australian noodle wheat (ANW) varieties to produce high-quality udon noodles. However, the production of this variety has reduced significantly in recent years, thus affecting the Japanese noodle market.

Formulation of a Synergistic Enzyme Cocktail for Controlled Degradation of Sorghum Grain Pericarp.

Sorghum is one of the major grains produced worldwide for food and fodder, owing to its nutritional profile advantages. However, the utilisation of whole grain sorghum as an ingredient in conventional food formulations is limited due to its poor digestibility, which requires the removal of the outer fibrous layers. Grain breakage and loss of essential nutrients also disadvantage traditional milling practices.

Impact of ultrasonication applications on color profile of foods.

Food color is a feature that provides preliminary information about their preference or consumption. There are dominant pigments that determine the color of each food; the most important pigments are anthocyanins (red-purple color), chlorophylls (green color), carotenoids (yellow-orange color), and betalains (red color). These pigments can be easily affected by temperature, light, oxygen, or pH, thereby altering their properties.

A Comparative Study of Treatment Outcomes of Music Therapy, Tinnitus Maskers and Pharmacotherpy in Chronic Subjective Tinnitus.

Tinnitus represents one of the most common and distressing otologic problems, and it causes various somatic and psychological disorders that interfere with the quality of life. This study aimed to compare the outcome of music therapy, tinnitus maskers and pharmacotherapy on patients with chronic tinnitus, to observe and analyse the etiological factors of tinnitus and to find out whether music can be used as an active listening mode by which tinnitus perception can be decreased. This was a comparative longitudinal study involving 90 patients with chronic tinnitus who were randomly assigned to 3 groups of 30 each: Group A (Music therapy), Group B (Pharmacotherapy) and Group C (Tinnitus masker).