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Effects of orthodontic tooth extrusion produced by different techniques, on the periodontal tissues: a histological study in dogs
(2020-08-01)
Objective: The aim of this study was to compare the periodontal tissue changes resulting from different methods of orthodontic tooth extrusion in dogs. Materials and methods: Notches were surgically prepared in the root ...
Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: Effects of extrusion temperature and sunflower oil content
(2020-03-01)
Pre-extrusion flavoring with butyric acid and cysteine, as aroma precursors, was used for production of cheese-flavored expanded corn-based snacks. The effects of extrusion temperature and sunflower oil sprinkled over the ...
Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability
(2013-12-01)
The effects of the moisture content of the raw material, extrusion temperature and screw speed on flavor retention, sensory acceptability and structure of corn grits extrudates flavored with isovaleraldehyde, ethyl butyrate ...
Orthodontic extrusion as treatment option for crown-root fracture: literature review with systematic criteria
(2015)
To review the literature searching for a consensus for the choice of orthodontic extrusion as treatment for crown-root fracture. An electronic search was performed in the databases PubMed, Cochrane Central Register of ...
Apical extrusion of debris and irrigants using different irrigation needles
(2016-03-01)
This study evaluated the influence of irrigation tip, root canal curvature and final apical diameter on periapical debris and irrigant extrusion during root canal instrumentation. After being classified as mildly or ...
Extrusion parameters in snacks production from cassava flour and caseinParâmetros de extrusão na produção de snacks de farinha de mandioca enriquecidos com caseína
(2010-01-01)
This study aimed to evaluate the effects of operational conditions of the extrusion process (temperature, moisture and protein content) in production of cassava snacks added of casein, aiming to provide information to the ...
Recovery and upgrading bovine rumen protein by extrusion: effect of lipid content on protein disulphide cross-linking, solubility and molecular weight
(London, 2010)
Bovine rumen protein with two levels of residual lipids (1.9 per cent or 3.8 per cent) was subjected to thermoplastic extrusion under different temperatures and moisture contents. Protein solubility in different buffers, ...
Treatment of extrusive luxation in permanent teeth: Literature review with systematic criteria
(2017-01-01)
Introduction: Extrusive luxation is a traumatic dental injury caused by the action of oblique forces, characterized by partial displacement of the tooth out of its socket. The ideal treatment for this type of trauma involves ...
Recovery and upgrading bovine rumen protein by extrusion: Effect of lipid content on protein disulphide cross-linking, solubility and molecular weight
(ELSEVIER SCI LTD, 2010)
Bovine rumen protein with two levels of residual lipids (1.9% or 3.8%) was subjected to thermoplastic extrusion under different temperatures and moisture contents. Protein Solubility in different buffers, disulphide ...
Influence of thermoplastic extrusion on the nutritive value of bovine rumen protein
(ELSEVIER SCI LTD, 2010)
This Study investigated the impact of thermoplastic extrusion on the nutritive quality of bovine rumen protein. Proximal composition, amino acid profile and in vivo true protein digestibility among rats were determined in ...