High Intensity Focused Electro-Magnetic Technology (HIFEM) for Non-Invasive Buttock Lifting and Toning of Gluteal Muscles: A Multi-Center Efficacy and Safety Study.

Objective: Surgical intervention has been the only method to improve the aesthetic appearance of buttocks apart from physical exercising. This study evaluates the efficacy of high intensity focused electro-magnetic (HIFEM) treatments as a non-invasive solution for improvement of buttocks through toning and lifting of gluteal muscles. Materials and Methods: A total of 75 patients (aged 22-59) were treated using a device with HIFEM technology which stimulates gluteal muscles (EMSCULPT, BTL Industries, Boston, MA).

Effect of lavender (Lavandula angustifolia) and melissa (Melissa Officinalis) waste on quality and shelf life of bread.

The effect of lavender (Lavandula angustifolia) and melissa (Melissa Officinalis) waste on preparation, characteristics and shelf life of bread was investigated. It was found that lavender and melissa waste, generated yearly in large amounts, were rich on polyphenols (especially rosmarinic acid) and aroma compounds, and exhibited high antioxidant and antimicrobial activity. The bread with 2.

Production of wheat bread without preservatives using sourdough starters.

In order for the beneficial effects of sourdough application in breadmaking to take place a proper selection of lactic acid bacteria species and strains, an appropriate technology and effective control of the purity and activity of the selected cultures. Four symbiotic starters for sourdough for the production of bread were developed and probated in a production laboratory using the selected strains LBRZ7, LBRZ6, X2, RN5, R and LBRH10 and the probiotic strain Propionibacterium freudenreichii ssp. shermanii NBIMCC 327.

Examination of the technological properties of newly isolated strains of the genus and possibilities for their application in the composition of starters.

The ability of four strains - LBRZ7 (isolated from fermented cabbage), LBRZ12 (isolated from fermented cabbage), LBRH9 (of human origin) and ssp. LBRC11 (isolated from home-made cheese) - to grow in flour/water environment and to accumulate high concentrations of viable cells was examined. Two starters for sourdough were created for lab-scale production of wheat bread: a two-strain starter and a four-strain starter.