Characterization of rice flour and pastes with different sweeteners for extrusion-based 3D food printing.

This work aims at investigating the impact of commonly used sweeteners-sugar and jaggery on 3D printability of rice flour (RF) paste. The physicochemical characteristics of rice flour suitable for 3D food printing have been investigated. Three mixes, rice flour with water (M : RF-50.

Evaluation of structural, chemical and digestibility properties of multigrain pasta.

Abstract: Millet flours due to their high dietary fibre and therapeutic health benefits offer immense potential to enhance the nutritional quality of conventional durum wheat pasta. In the present study, physiochemical and functional properties of durum wheat semolina (DWS), sorghum flour (SF), finger millet flour (FMF) and multigrain flour (MF) prepared with a blend of DWS (51.60%), SF (31.

Dopamine Transporter maging with Tc-99m TRODAT-1 SPECT in Parkinson's isease and its orrelation with linical isease everity.

Objectives: To evaluate the role of Tc-99m TRODAT-1 Single Photon Emission Computed Tomography (SPECT) in Parkinson's Disease (PD) by assessing the correlation of clinical disease severity, disease duration and age at onset of disease with specific uptake ratio of Tc-99m TRODAT-1 in striatum.

Methods: The study included 63 patients in age range of 40-72 years with clinical diagnosis of PD and nine controls. Clinical history of patients was obtained regarding age at onset of disease and disease duration.