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Journal articles on the topic 'Confections'

Author: Grafiati

Published: 4 June 2021

Last updated: 4 February 2022

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1

Ergun, R., R. Lietha, and R. W. Hartel. "Moisture and Shelf Life in Sugar Confections." Critical Reviews in Food Science and Nutrition 50, no. 2 (2010): 162–92. http://dx.doi.org/10.1080/10408390802248833.

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2

Jung, Daeun, Jeong Eun Yang, and Lana Chung. "Sensory Characteristics of Rice Confections by Descriptive Analysis." Journal of The Korean Society of Food Culture 31, no. 1 (2016): 105–10. http://dx.doi.org/10.7318/kjfc/2016.31.1.105.

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3

Harder, Hollie Markland. "Proust's Novel Confections: Francoise's Cooking and Marcel's Book." Modern Language Studies 29, no. 1 (1999): 3. http://dx.doi.org/10.2307/3195356.

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4

DeMars, Laura L., and Gregory R. Ziegler. "Texture and structure of gelatin/pectin-based gummy confections." Food Hydrocolloids 15, no. 4-6 (2001): 643–53. http://dx.doi.org/10.1016/s0268-005x(01)00044-3.

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5

REIFSTECK, BRIAN M., and IKE J. JEON. "RETENTION OF VOLATILE FLAVORS IN CONFECTIONS BY EXTRUSION PROCESSING." Food Reviews International 16, no. 4 (2000): 435–52. http://dx.doi.org/10.1081/fri-100102318.

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6

Nadimi, H., H. Wesamaa, S. J. Janket, P. Bollu, and J. H. Meurman. "Are sugar-free confections really beneficial for dental health?" British Dental Journal 211, no. 7 (2011): E15. http://dx.doi.org/10.1038/sj.bdj.2011.823.

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7

Irisawa, Yusuke, and Shin’ya Nagasawa. "Strategic Management and Design Innovation in the Long-Standing CompanyKyogashiMaster “Suetomi”." Journal of Advanced Computational Intelligence and Intelligent Informatics 16, no. 5 (2012): 561–66. http://dx.doi.org/10.20965/jaciii.2012.p0561.

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Japanese Confectionary “Suetomi” is a high level brand among Kyoto’s long-standing companies. This always makes the Japanese sweets a high level in Kyoto, and gets the high appraisal from the parties concerned the master of the tea ceremony, such as “Urasenke.” In this study, we present an analysis of Suetomi’s management strategy and its strength and differentiation based on an interview with the president, Mr. Yamaguchi. Then, we analyze their innovation from the viewpoint of product innovation and affective value (i.e., sense value). Finally, we discuss the innovation of theKyogashidesign b

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8

Sudharsan, M. B., G. R. Ziegler, and J. L. Duda. "Modelling Diffusion of Moisture During Stoving of Starch-molded Confections." Food and Bioproducts Processing 82, no. 1 (2004): 60–72. http://dx.doi.org/10.1205/096030804322985335.

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9

Musaiger, Abdulrahman O., Reshma D'Souza, and Jassim H. Al-Jedah. "Composition of Local Confections Commonly Consumed in the Arabian Gulf." Ecology of Food and Nutrition 47, no. 6 (2008): 518–30. http://dx.doi.org/10.1080/03670240802077375.

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10

Lans, Alexa M., John C. Frelka, Sravanti Paluri, and Yael Vodovotz. "Physical properties and sensory analysis of galacto-oligosaccharide glassy confections." LWT 96 (October 2018): 499–506. http://dx.doi.org/10.1016/j.lwt.2018.05.056.

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11

Shen, P., GD Walker, Y. Yuan, C. Reynolds, MA Stacey, and EC Reynolds. "Food acid content and erosive potential of sugar-free confections." Australian Dental Journal 62, no. 2 (2017): 215–22. http://dx.doi.org/10.1111/adj.12498.

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12

Periche, A., A. Heredia, I. Escriche, A. Andrés, and M. L. Castelló. "Optical, mechanical and sensory properties of based-isomaltulose gummy confections." Food Bioscience 7 (September 2014): 37–44. http://dx.doi.org/10.1016/j.fbio.2014.05.006.

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13

Marfil, Paulo H. M., Ana C. B. M. Anhê, and Vania R. N. Telis. "Texture and Microstructure of Gelatin/Corn Starch-Based Gummy Confections." Food Biophysics 7, no. 3 (2012): 236–43. http://dx.doi.org/10.1007/s11483-012-9262-3.

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14

krondl, michael. "The Sweetshops of Kolkata." Gastronomica 10, no. 3 (2010): 58–65. http://dx.doi.org/10.1525/gfc.2010.10.3.58.

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Obsession with dessert is widely shared by the residents of Kolkata. Life's passages and religious rituals are all celebrated with sugary creations. Bengali desserts are typically made with some sort of milk product. Among these are mishti doi a custard-like dessert made by adding yogurt cultures to sweetened evaporated milk. However, Bengal is best known for desserts based on chhana. This is a fresh cheese with a consistency similar to ricotta. Some chhana is made into fritters, which include pantua, a doughnut-brown ball about the size of a lime, and kalojam, a nearly jet black sphere of dou

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15

Rousseau, Dérick, and Paul Smith. "Microstructure of fat bloom development in plain and filled chocolate confections." Soft Matter 4, no. 8 (2008): 1706. http://dx.doi.org/10.1039/b718066g.

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16

Brand, H. S. "Summary of: Are sugar-free confections really beneficial for dental health?" British Dental Journal 211, no. 7 (2011): 324–25. http://dx.doi.org/10.1038/sj.bdj.2011.844.

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17

Sáenz, C., A. M. Fabry, L. Contador, and N. Franck. "Gummy confections from cactus pear: chemical characteristics, texture profile and sensory quality." Acta Horticulturae, no. 1247 (August 2019): 207–12. http://dx.doi.org/10.17660/actahortic.2019.1247.28.

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18

Abegaz, E. G., W. L. Kerr, and P. E. Koehler. "The role of moisture in flavor changes of model peanut confections during storage." LWT - Food Science and Technology 37, no. 2 (2004): 215–25. http://dx.doi.org/10.1016/j.lwt.2003.07.007.

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19

Cojocaru, D., Ghe Solomon, and M. C. Dijmărescu. "Costs calculation of an work accident in a production hall for metallic confections." IOP Conference Series: Materials Science and Engineering 564 (October 30, 2019): 012099. http://dx.doi.org/10.1088/1757-899x/564/1/012099.

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20

Delgado, P., and S. Bañón. "Determining the minimum drying time of gummy confections based on their mechanical properties." CyTA - Journal of Food 13, no. 3 (2014): 329–35. http://dx.doi.org/10.1080/19476337.2014.974676.

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21

Falcão, J., A. Sandes, B. Rodrigues, I. Nascimento, P. Schwingel, and E. Silva Júnior. "Neuroanatomical structures manufacture: an alternative in the practical teaching of neuroanatomy." Journal of Morphological Sciences 33, no. 01 (2016): 017–21. http://dx.doi.org/10.4322/jms.093615.

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Abstract Introduction: The neuroanatomy discipline is seen by students as one of the most complex and difficult of the basic cycle in health courses. This is taught with lectures and practical classes, where in the last one, the use is made of corpse parts. However, the use of this type of material has been decreasing making it professors and monitors search for new alternatives. One of these alternatives is the manufacture and the use of neuroanatomical models that assist and facilitate the understanding of practical teaching and learning. The study aims to manufacture neuroanatomical models

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22

SMITH, THOMAS W. "First Crusade Letters and Medieval Monastic Scribal Cultures." Journal of Ecclesiastical History 71, no. 3 (2019): 484–501. http://dx.doi.org/10.1017/s0022046919001131.

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The letters of the First Crusade have traditionally been read as authentic and trustworthy eyewitness accounts of the expedition and they contribute greatly to scholarly understanding of the campaign. But new research on them demonstrates that many of the documents are in fact twelfth-century confections produced in the monastic communities of the West as a means of supporting, participating in and engaging with the crusading movement. This article develops new approaches to the letters and new research questions which account for and accept the problematic authenticity of the corpus, pivoting

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23

Siegwein, Alexander M., Yael Vodovotz, and Erica L. Fisher. "Concentration of Soy Protein Isolate Affects Starch-Based Confections’ Texture, Sensory, and Storage Properties." Journal of Food Science 76, no. 6 (2011): E422—E428. http://dx.doi.org/10.1111/j.1750-3841.2011.02241.x.

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24

Wilson, Carol. "Cheesecakes, Junkets, and Syllabubs." Gastronomica 2, no. 4 (2002): 19–23. http://dx.doi.org/10.1525/gfc.2002.2.4.19.

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Milk, cream, butter and cheese were known as "white meats" in medieval England. During the Tudor era the cow became the favorite animal for milking, mostly, but not entirely, replacing goats and ewes. It was much easier and less time consuming to milk one cow than, say, ten or twelve sheep. White meats were used to produce rich, smooth cheesecakes and cool silky syllabubs and junkets. Tart de Bry, made with soft rich cheese, cream, sugar and spices was a favorite dish at the medieval feasts of the wealthy nobility, as was junket, a very rich delicacy of pure cream curdled with rennet, sweetene

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25

Abegaz, E. G., W. L. Kerr, and P. E. Koehler. "Descriptive Sensory Analysis of Stored Model Peanut Confections with Different Sugar, Moisture, and Antioxidant Levels." Peanut Science 33, no. 1 (2006): 53–59. http://dx.doi.org/10.3146/0095-3679(2006)33[53:dsaosm]2.0.co;2.

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26

Troutman, Michelle Y., Igor V. Mastikhin, Bruce J. Balcom, Thomas M. Eads, and Gregory R. Ziegler. "Moisture migration in soft-panned confections during engrossing and aging as observed by magnetic resonance imaging." Journal of Food Engineering 48, no. 3 (2001): 257–67. http://dx.doi.org/10.1016/s0260-8774(00)00167-9.

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27

Kozol, Jonathan. "Confections of Apartheid: A Stick-and-Carrot Pedagogy for the Children of Our Inner-City Poor." Phi Delta Kappan 87, no. 4 (2005): 265–75. http://dx.doi.org/10.1177/003172170508700404.

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28

Gautam, Nawaraj, Rewati Raman Bhattarai, Bal Kumari Sharma Khanal, and Prakash Oli. "Technology, Chemistry and Bioactive Properties of Large Cardamom (Amomum subulatum Roxb.): An Overview." International Journal of Applied Sciences and Biotechnology 4, no. 2 (2016): 139–49. http://dx.doi.org/10.3126/ijasbt.v4i2.15104.

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Large cardamom (Amomum subulatum Roxb.) is an aromatic and medicinal spice native to Eastern Himalayas belonging to the family Zingiberaceae. It is used as flavoring and preservative to different types of coffee, liquors, confections, beverages and tobacco. Volatile oil (2-4%) is the principal aroma-giving compound in large cardamom and 1,8- cineole is the major active compound in an extent 60 to 80% of the total volatile oil. Alcohol and aqueous extract of large cardamom have been reported to contain allopathic, analgesic, anti-inflammatory, antimicrobial, antioxidant, antiulcer, cardio-adapt

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29

Signes, A., F. Burló, T. Casinos, and A. A. Carbonell-Barrachina. "Note. Speciation of Arsenic in Licorice Confectionery Products and Estimation of Health Risks." Food Science and Technology International 13, no. 1 (2007): 41–47. http://dx.doi.org/10.1177/1082013207075655.

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Total-arsenic (T-As) and arsenic (As) species were determined by HPLC-HG-AAS in ten different confectionery products: nine throat pearls and an industrial licorice extract. The Spanish legislation sets a maximum total-As content in confectionery products at 0.1mg/g. T-As concentrations were above the permitted maximum limit (mean of 0.219±0.008mg/g). All As was present in the form of toxic inorganic species. The daily consumption of licorice-confections in Spain is 1.1g and leads to a daily intake of inorganic-As of 0.23mg (0.2% of the tolerable daily intake of inorganic As for a teenager). Th

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30

TONUCCI, L. H., and J. H. VON ELBE. "EFFECT OF COOKING TEMPERATURE AND VARIATIONS IN SWEETENED CONDENSED WHOLE MILK ON TEXTURAL PROPERTIES OF CARAMEL CONFECTIONS." Journal of Food Processing and Preservation 12, no. 2 (1988): 125–38. http://dx.doi.org/10.1111/j.1745-4549.1988.tb00072.x.

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31

Thomas, Tashima. "Sugar Babies: Confections of American Childhood in Vik Muniz's Sugar Children and Kara Walker's Marvelous Sugar Baby." American Studies 57, no. 3 (2018): 121–41. http://dx.doi.org/10.1353/ams.2018.0050.

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32

Sessler, Tobias, Jochen Weiss, and Yael Vodovotz. "Influence of pH and soy protein isolate addition on the physicochemical properties of functional grape pectin confections." Food Hydrocolloids 32, no. 2 (2013): 294–302. http://dx.doi.org/10.1016/j.foodhyd.2013.01.013.

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33

Korkach, H. V., E. G. Iorgachova, and O. M. Kotuzaki. "MODIFICATION PROPERTIES OF CONFECTIONARY FLOUR PRODUCTS WITH SYNBIOTIC." Grain Products and Mixed Fodder’s 20, no. 4 (2021): 18–23. http://dx.doi.org/10.15673/gpmf.v4i4.2015.

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One of the main directions in the confectionery industry is creating new functional-purpose products. Besides meeting the dietary demand, they are supposed to be wholesome and health-giving. That is why so topical a task is enriching the composition of confections with synbiotics. They will have a positive effect on the manufacturing technology and impart physiological properties to final products.The paper studies how the synbiotic complex consisting of a synbiotic (microencapsulated bifidobacteria in a pectin matrix) supplemented with a prebiotic (inulin) determines changes in the structural

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34

Mayo, John A., and John R. Ritchie. "Acidogenic Potential of “Sugar-Free” Cough Drops." Open Dentistry Journal 3, no. 1 (2009): 26–30. http://dx.doi.org/10.2174/1874210600903010026.

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A patient presented with extensive marginal ditching around restorations recently placed during whole-mouth rehabilitation. The patient was not xerostomic and was otherwise normal except for the self-reported excessive use of “sugar-free” cough drops sweetened with sorbitol and Isomalt® (an equimolar mix of glucosyl-mannitol and glucosylsorbitol). This prompted anin vitroinvestigation to determine whetherStreptococcus sobrinus6715, a cariogenic streptococcus, could grow and produce acid in growth medium containing an aqueous extract of such “sugar-free” cough drops. The results indicate thatS.

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35

bermingham, ann. "Food Masquerade." Gastronomica 10, no. 2 (2010): 9–12. http://dx.doi.org/10.1525/gfc.2010.10.2.9.

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Radishes cut to look like roses, watermelons carved into fruit baskets, apples made into swans, cakes frosted to look like dolls——when did this game of food masquerade start and how? This essay speculates about food's on-going history of disguise, of pretending to be what it's not. From the Renaissance courtier's delight in confections disguised as beasts, birds, and other fancies to our present day fascination with Japanese bento lunch boxes, food masquerade would seem to be a fanciful part of the history of food. Food masquerade injects some levity into our growing seriousness about food, ou

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36

Pizzo, Justine. "ESTHER'S ETHER: ATMOSPHERIC CHARACTER IN CHARLES DICKENS'S BLEAK HOUSE." Victorian Literature and Culture 42, no. 1 (2014): 81–98. http://dx.doi.org/10.1017/s1060150313000272.

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Five chapters after the famousfoggy opening of Charles Dickens'sBleak House(1853), the novel's protagonist Esther Summerson disappears into thick air. Esther's “darling,” the young orphan Ada Clare, first discloses her companion's climatic dissolution when she celebrates her kind-hearted treatment of the hapless Jellyby children. Although Ada and Esther's guardian John Jarndyce maintains that a shower of “sugar-plums, or three-cornered raspberry tarts,” might be a suitable remedy for the children's neglect, Ada contradicts this proposition when she makes the odd claim, “It did better than that

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37

Walker, G. D., F. Cai, P. Shen, G. G. Adams, C. Reynolds, and E. C. Reynolds. "Casein Phosphopeptide-Amorphous Calcium Phosphate Incorporated into Sugar Confections Inhibits the Progression of Enamel Subsurface Lesions in situ." Caries Research 44, no. 1 (2010): 33–40. http://dx.doi.org/10.1159/000275572.

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38

Pădureţ, Sergiu, Raluca-Olimpia Zimbru, and Sonia Amariei. "Texture and rheological evaluation of aerated confectionery." Ovidius University Annals of Chemistry 31, no. 1 (2020): 60–65. http://dx.doi.org/10.2478/auoc-2020-0012.

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AbstractConfectionery industry represents a field that uses a large number of ingredients and techniques to develop unique sweet products. To produce aerated confectionery samples two different procedures were used to incorporate the ingredients in the beating vegetable or dairy cream. The objective of this research was to determine the texture parameters and the viscoelastic properties of aerated confections using compression stress-relaxation test and applying a modified Maxwell model. The highest fat content was presented by dairy cream aerated samples (20.04-20.25%), while the samples base

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39

Kapp, Karmen, Anne Orav, Mati Roasto, et al. "Composition and Antibacterial Effect of Mint Flavorings in Candies and Food Supplements." Planta Medica 86, no. 15 (2020): 1089–96. http://dx.doi.org/10.1055/a-1158-1699.

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AbstractMint flavorings are widely used in confections, beverages, and dairy products. For the first time, mint flavoring composition of mint candies and food supplements (n = 45), originating from 16 countries, as well as their antibacterial properties, was analyzed. The flavorings were isolated by Marcussonʼs type micro-apparatus and analyzed by GC-MS. The total content of the mint flavoring hydrodistilled extracts was in the range of 0.01 – 0.9%. The most abundant compounds identified in the extracts were limonene, 1,8-cineole, menthone, menthofuran, isomenthone, menthol and its isomers, me

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40

Ferreira, Fabíola Iahn, Adilson Cesar Abreu Bernardi, Nadia Lunardi, Rodolfo Jorge Boeck Neto, and Eloisa Marcantonio Boeck. "In vitro evaluation of anti-adherence activity of the Ocimum basilicum l. (basil) extract and of the Coriandrum sativum l. (coriander) in acrylic surface of removable orthodontic appliances." Journal of Research in Dentistry 3, no. 2 (2015): 636. http://dx.doi.org/10.19177/jrd.v3e22015636-645.

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AIM: The aim of this study is evaluate the antimicrobial activity of the Ocimum basilicum L. (basil) extract and of the Coriandrum sativum L. (coriander) extract in biofilm of Streptococcus mutans colonized in specimens confectioned in acrylic used to confection removable orthodontic appliances. MATERIAL AND METHODS: To perform this work, specimens were confectioned (spherical discs in sterile acrylic) which were immersed in extracts pure and in series dilutions (1:2 a 1:128) by 24, 48 and 72 hours. For each time of exposition, the disintegration of bacterial films was performed by sonication

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41

Hani, Norziah M., Siti Rashima Romli, and Mehraj Ahmad. "Influences of red pitaya fruit puree and gelling agents on the physico-mechanical properties and quality changes of gummy confections." International Journal of Food Science & Technology 50, no. 2 (2014): 331–39. http://dx.doi.org/10.1111/ijfs.12638.

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42

Rakić, Violeta, Milena Miljković, Vojkan Miljković, and Nemanja Stančić. "INFLUENCE OF ADDITIVES ON SPECTROSCOPIC CHARACTERISTICS OF THE CARMINIC ACID." Applied Researches in Technics, Technologies and Education 6, no. 4 (2018): 333–39. http://dx.doi.org/10.15547/artte.2018.04.008.

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Foods must have attractive color, flavor and texture to be acceptable to consumers. Carminic acid (C.I. (1956) 75470; C.I. Natural Red 4; EEC No. E120) is a natural red dye extracted from cochineal, the desiccated bodies of female Dactylopius coccus Costa insects. Carminic acid produce pink shades in candy, confections, chewing gum, concentrated fruit juice, smoked fish, liqueurs and alcoholic cordials, soft drinks, yoghurt, ice cream, tomato ketchup, baked goods, dairy products, jams, jellies, eye shadow, and pill coatings. The impact of the presence of aspartame, citric acid and vitamin C on

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43

Rakić, Violeta, Milena Miljković, Vojkan Miljković, and Nemanja Stančić. "INFLUENCE OF ADDITIVES ON SPECTROSCOPIC CHARACTERISTICS OF THE CARMINIC ACID." International Conference on Technics, Technologies and Education, no. 1 (2018): 224–30. http://dx.doi.org/10.15547/ictte.2018.06.002.

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Foods must have attractive color, flavor and texture to be acceptable to consumers. Carminic acid (C.I. (1956) 75470; C.I. Natural Red 4; EEC No. E120) is a natural red dye extracted from cochineal, the desiccated bodies of female Dactylopius coccus Costa insects. Carminic acid produce pink shades in candy, confections, chewing gum, concentrated fruit juice, smoked fish, liqueurs and alcoholic cordials, soft drinks, yoghurt, ice cream, tomato ketchup, baked goods, dairy products, jams, jellies, eye shadow, and pill coatings. The impact of the presence of aspartame, citric acid and vitamin C on

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44

Sugimoto, Kana, Takao Someya, and Shin’ya Nagasawa. "The Effective Technology- and Resource-Management Strategy of Established Japanese Company: A Case Study of Toraya, a Traditional Japanese Confectioner." Journal of Advanced Computational Intelligence and Intelligent Informatics 16, no. 3 (2012): 436–43. http://dx.doi.org/10.20965/jaciii.2012.p0436.

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The purpose of this paper is to ascertain the effectiveness of the management strategies of the traditional Japanese confectioner Toraya. Rapid technological development and the demands of knowledgeable customers have made growth more difficult for manufacturers. We assume that the practices of longestablished manufacturers are best for others to follow. Toraya has been a high-value-added confectioner for almost 500 years. The reasons for its sustained competitiveness are described in this paper. We use the 3Cs analysis to clarify the business circumstances of the Japanese confection industry,

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45

Pacheco, Karina Tonini dos Santos, Manoelito Ferreira Silva Junior, Renato Moreira Arcieri, Artênio José Isper Garbin, and Cléa Adas Saliba Garbin. "The knowledge of children on tooth care: a qualitative and quantitative approach." Revista Odonto Ciência 31, no. 2 (2016): 49. http://dx.doi.org/10.15448/1980-6523.2016.2.21549.

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Objective: To assess the knowledge of children who participated in an Oral Health Educational Program (OHEP) on the subject "tooth care”.Methods: The study was conducted on children aged 6 to 9 years, participating in activities developed twice a week in an OHEP during one academic year. Data were collected by redactions and drawings. Drawings were analyzed according to the methodology proposed by Taylor, Roth and Mayberry. The redactions were analyzed according to the citation of hygiene items and the content presented, taking as theoretical reference the content analysis of Bardin.Results: A

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46

Nakamura, Mariko, Sadako Nakamura, and Tsuneyuki Oku. "Suppressive response of confections containing the extractive from leaves of Morus Alba on postprandial blood glucose and insulin in healthy human subjects." Nutrition & Metabolism 6, no. 1 (2009): 29. http://dx.doi.org/10.1186/1743-7075-6-29.

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47

Malakar, Sayan, Bhagwan D. Negi, Katyayani Dutt, et al. "Concurrent Coinfections in Tropics: A Hospital-Based Observational Study from Himachal Pradesh, India." Recent Advances in Biology and Medicine 5 (2019): 1. http://dx.doi.org/10.18639/rabm.2019.871388.

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India is the epicenter of tropical fever diseases. Large numbers of cases are diagnosed with scrub typhus, leptospirosis, malaria, dengue, chikungunya, and enteric fever. Coinfections as an etiology of acute undifferentiated fever (AUF) have been recently recognized. The objective of this study was to assess the prevalence of coinfections in patients admitted with AUF in a tertiary-care hospital in the rural setting of Himachal Pradesh, India. Patients with coinfections as an etiology of AUF were the subjects of the study. The clinical records of patients diagnosed with confections between Jul

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48

De Caluwé, Emmy, Kateřina Halamouá, and Patrick Van Damme. "Tamarindus indica L. – A review of traditional uses, phytochemistry and pharmacology." Afrika Focus 23, no. 1 (2010): 53–83. http://dx.doi.org/10.1163/2031356x-02301006.

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Tamarind (Tamarindus indica, Fabaceae), a tropical fruit found in Africa and Asia is highly valued for its pulp. Tamarind fruit pulp has a sweet acidic taste due to a combination of high contents of tartaric acid and reducing sugars. The pulp is used for seasoning, in prepared foods, to flavour confections, curries and sauces, and as a major ingredient in juices and other beverages. Commercial tamarind-based drinks are available from many countries. Vitamin B content is quite high; carotene and vitamin C contents are low. Presence of tannins and other dyeing matters in the seed testa make the

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Pinheiro, Natália Cristina Garcia, Aretha Heitor Veríssimo, Anne Kaline Claudino Ribeiro, Rachel Gomes Cardoso, and Adriana da Fonte Porto Carreiro. "A simplified technique to fabricate complete dentures from the previous prosthesis duplication for elderly patients." Research, Society and Development 9, no. 10 (2020): e3169108620. http://dx.doi.org/10.33448/rsd-v9i10.8620.

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Abstract:

Introduction: The time required for the complete dentures confection may be a limiting factor in the treatment of geriatric patients since these patients have age-related systemic conditions and morbidities that limit their mobility. Also, the elderly ability to adapt to a new prosthesis with very different characteristics from the existing ones can be difficult. Methodology: This present study aims to describe a simplified technique to fabricate the complete dentures in two visits by duplicating the patient existent prosthesis, with the teeth area confectioned in wax and the other parts made

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Herrera-Cazares, Luz Abril, Ivan Luzardo-Ocampo, Aurea K. Ramírez-Jiménez, Janet A. Gutiérrez-Uribe, Rocio Campos-Vega, and Marcela Gaytán-Martínez. "Influence of extrusion process on the release of phenolic compounds from mango (Mangifera indica L.) bagasse-added confections and evaluation of their bioaccessibility, intestinal permeability, and antioxidant capacity." Food Research International 148 (October 2021): 110591. http://dx.doi.org/10.1016/j.foodres.2021.110591.

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