Evaluation of extra virgin olive oil stability by artificial neural network.

The stability of extra virgin olive oil in polyethylene terephthalate bottles and tinplate cans stored for 6 months under dark and light conditions was evaluated. The following analyses were carried out: free fatty acids, peroxide value, specific extinction at 232 and 270 nm, chlorophyll, L(∗)C(∗)h color, total phenolic compounds, tocopherols and squalene. The physicochemical changes were evaluated by artificial neural network (ANN) modeling with respect to light exposure conditions and packaging material.

[Masticatory performance in adults related to temporomandibular disorder and dental occlusion].

Background: Temporomandibular disorder and mastication.

Aim: To compare subjects who present temporomandibular disorders to a control group considering mastication and to analyze the related variables.

Method: 20 subjects with temporomandibular disorder (TMD group) and 10 controls--selection based on clinical examination and anamnesis--responded to a questionnaire on the self-perception of pain severity and presence of noise in the temporomandibular joints, muscle pain, otologic symptoms, headaches, and jaw opening difficulties.