xylitol/potato

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Effects of xylitol and carbohydrate diets on dental caries, dentine formation and mineralization in young rats.

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Female Wistar rats were weaned at the age of 3 weeks and fed for 7 weeks either a high-sucrose diet, a non-cariogenic raw potato-starch diet, a high-sucrose diet with 5% xylitol supplement, a raw potato-starch diet with 5% xylitol supplement or a non-cariogenic, commercial, powdered rat food (Ewos

Cross-linked potato starch-based blend films using ascorbic acid as a plasticizer.

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The main objects of this study were to prepare the cross-linked potato starch/polyvinyl alcohol blend films with ascorbic acid (AsA) added as a plasticizer with and without heat curing and to examine their mechanical properties, elongation at break, degree of swelling, solubility, water vapor

Evaluation of some lignocellulosic byproducts of food industry for microbial xylitol production by Candida tropicalis.

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Some lignocellulosic food byproducts such as potato peels, wheat bran, barley bran and chestnut shells were evaluated as potential sources of xylose for microbial xylitol production by yeasts. Potential yeast strains were selected after screening xylitol production of some indigenous yeasts in a

Optimization of the formula and processing of a sweet potato leaf powder-based beverage

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For the development of a sweet potato leaf powder (SPLP)-based beverage, we investigated the effects of blanching methods on SPLP quality (including color, nutritional and functional compositions and antioxidant activity), and the effects of particle size and stabilizers on suspension stability of

The 3D model: explaining densification and deformation mechanisms by using 3D parameter plots.

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The aim of the study was to analyze very differently deforming materials using 3D parameter plots and consequently to gain deeper insights into the densification and deformation process described with the 3D model in order to define an ideal tableting excipient. The excipients used were dicalcium

[The behavior of free serum amino acids and their urinary excretion after major abdominal surgery].

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32 patients with major abdominal surgery received parenteral nutrition with 360 g carbohydrate mixture (levulose: glucose: xylitol = 2:1:1)/24 hours and 1000 ml of a 10% L-amino acid mixture (potato-egg-pattern)/24 hours. Daily nitrogen balances were balanced or slightly negative. Daily we

Effects of alpha-amylase and its inhibitors on acid production from cooked starch by oral streptococci.

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This study evaluated acid production from cooked starch by Streptococcus mutans, Streptococcus sobrinus, Streptococcus sanguinis and Streptococcus mitis, and the effects of alpha-amylase inhibitors (maltotriitol and acarbose) and xylitol on acid production. Streptococcal cell suspensions were

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