Acceder

Bibliografías temáticas / Nettoyage à la mousse / Artículos de revistas

Artículos de revistas sobre el tema "Nettoyage à la mousse"

Siga este enlace para ver otros tipos de publicaciones sobre el tema: Nettoyage à la mousse.

Autor: Grafiati

Publicado: 22 de junio de 2024

Crea una cita precisa en los estilos APA, MLA, Chicago, Harvard y otros

Elija tipo de fuente:

Consulte los 50 mejores artículos de revistas para su investigación sobre el tema "Nettoyage à la mousse".

Junto a cada fuente en la lista de referencias hay un botón "Agregar a la bibliografía". Pulsa este botón, y generaremos automáticamente la referencia bibliográfica para la obra elegida en el estilo de cita que necesites: APA, MLA, Harvard, Vancouver, Chicago, etc.

También puede descargar el texto completo de la publicación académica en formato pdf y leer en línea su resumen siempre que esté disponible en los metadatos.

Explore artículos de revistas sobre una amplia variedad de disciplinas y organice su bibliografía correctamente.

1

Esmiller, B. "PRESAGE (PREparation de Surface et nettoyAGE par laser) applications aéronautiques : nettoyage de moules d'injection et préparation avant collage de matériaux composites". Le Journal de Physique IV 09, PR5 (mayo de 1999): Pr5–167—Pr5–170. http://dx.doi.org/10.1051/jp4:1999550.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

2

Roumieux, Olivier. "Nettoyage et TIC". Documentaliste-Sciences de l'Information 49, n.º 1 (2012): 1. http://dx.doi.org/10.3917/docsi.491.0001.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

3

Fourcade-Jourdain, Anne. "Mousse au citron". L'en-je lacanien 37, n.º 2 (17 de noviembre de 2021): 204. http://dx.doi.org/10.3917/enje.037.0204.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

4

Alviset, Lucien y Michel Alberque. "La mousse d'argile". Batiment International, Building Research and Practice 15, n.º 1-6 (enero de 1987): 297–300. http://dx.doi.org/10.1080/09613218708726838.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

5

Jacquemont, Guillaume. "Le nettoyage des souvenirs". Cerveau & Psycho N° 115, n.º 10 (10 de enero de 2019): 7. http://dx.doi.org/10.3917/cerpsy.115.0007.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

6

Brischoux, Sonia, Sabrina Crépin y Annette Cubertafond. "Le nettoyage en stérilisation". Actualités Pharmaceutiques Hospitalières 3, n.º 9 (marzo de 2007): 46–53. http://dx.doi.org/10.1016/s1769-7344(07)70004-5.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

7

Agarkova, Evgeniya Yu, Alexandr G. Kruchinin, Olga A. Glazunova y Tatyana V. Fedorova. "Whey Protein Hydrolysate and Pumpkin Pectin as Nutraceutical and Prebiotic Components in a Functional Mousse with Antihypertensive and Bifidogenic Properties". Nutrients 11, n.º 12 (3 de diciembre de 2019): 2930. http://dx.doi.org/10.3390/nu11122930.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

Resumen

Systematical consumption of functional products has a significant positive effect on health and can reduce the risk of diseases. The aim of this study was to investigate the possibility of using whey protein hydrolysate (WPH) and pumpkin pectin as ingredients in a functional mousse, to evaluate the mousse’s antioxidant and hypotensive activities in vitro, and to evaluate the effect of the long-term intake of mousse samples on the progression of hypertension in spontaneously hypertensive rats (SHRs) and on the microbiome status in Wistar rats with antibiotic-induced dysbiosis. The experimental mousse’s in vitro antioxidant activity (oxygen radical absorbance capacity) increased by 1.2 times. The hypotensive (angiotensin-1-converting enzyme inhibitory) activity increased by 6 times in comparison with a commercial mousse. Moreover, the addition of pectin allowed the elimination of the bitter aftertaste of WPH. In vivo testing confirmed the hypotensive properties of the experimental mousse. The systolic blood pressure in SHRs decreased by 18 mmHg and diastolic blood pressure by 12 mmHg. The experimental mousse also showed a pronounced bifidogenic effect. The Bifidobacterium spp. population increased by 3.7 times in rats orally administered with the experimental mousse. The results of these studies confirm that WPH and pumpkin pectin are prospective ingredients for the development of functional mousses.

8

Molchanova, E. N., I. D. Shchegoleva y Y. D. Arnautova. "Justification for the use of beans in dessert mousse technology". Proceedings of the Voronezh State University of Engineering Technologies 83, n.º 4 (10 de diciembre de 2021): 88–94. http://dx.doi.org/10.20914/2310-1202-2021-4-88-94.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

Resumen

Fruit and berry mousses used as desserts and cake fillings have low nutritional value due to protein deficiency. Legumes can be used as ingredients for enriching sweet dishes. The aim of the work was to study and substantiate the possibility of using beans seeds in the technology of dessert mousse of increased biological value. The objects of the study were samples of seeds of white beans (Phaseolus vulgaris) and mousses prepared on their basis. This type of beans is constantly presented on the Russian market and is the main one in canning. Investigations were carried out: the chemical composition of bean seeds was determined, a recipe for bean mousse was developed, an analysis of the nutritional value, consumer properties and shelf life of the new product was carried out. Standard laboratory methods of analysis were used. Boiled crushed beans (bean paste) were added to the mousse. In boiled beans, compared to dry seeds, the water content increased from 7.7 to 58.9%, protein decreased from 22.9 to 8.2% (in dry matter 24.8–20.2% ). Based on the analysis of the influence of the amount of beans on the formation of the structure and organoleptic properties of the mousse, the optimal content of beans in the mousse was established - 40%. The developed mousse recipe includes: boiled beans, additional flavoring substances (sugar, fruit or berry juice), a structurant (gelatin), water. Bean mousse is characterized by a high protein content (over 6%) and dietary fiber (over 3%), moderate calorie content (160 kcal/100 g of product), lack of preservatives and flavor enhancers, therefore it can be classified as a healthy food.

9

Sathish, Akanksha Kidiyur, Pratibha Gopalkrishna y Santhosh Kumar. "In vitro evaluation of remineralizing agents on dentinal tubule occlusion: A scanning electron microscopic study". Journal of Indian Society of Periodontology 27, n.º 4 (2023): 362–67. http://dx.doi.org/10.4103/jisp.jisp_413_22.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

Resumen

Context: Over the years, numerous treatment modalities have been researched for the management of dentinal hypersensitivity. A recent remineralizing agent containing a phase of amorphous calcium phosphate combined with fluoride has shown the ability to rapidly convert into biomimetic hydroxyapatite. This potential can be utilized in occluding the dentinal tubules for the treatment of hypersensitivity. Aims: The present study aims to compare the effectiveness of biomimetic hydroxyapatite-based tooth mousse and casein phosphopeptide-amorphous calcium phosphate (CPP-ACP) tooth mousse as desensitizing agents on dentinal tubule occlusion. Materials and Methods: The in vitro study design involved 30 prepared dentin specimens that were divided into three groups: Group A: negative control, Group B: CPP-ACP tooth mousse (GC tooth mousse™), and Group C: fluoride-doped amorphous calcium phosphate (F-ACP) tooth mousse (Curasept Biosmalto Denti Sensibili Tooth Mousse). The specimens were observed under a scanning electron microscope (SEM) and an attached energy-dispersive X-ray (EDX) spectroscopy apparatus after 1 week. Statistical Analysis: The data were analyzed using Kruskal–Wallis test and post hoc Mann–Whitney test for intragroup and intergroup analysis, respectively. Results: The SEM analysis of the F-ACP group showed statistically greater percentage of tubule occlusion (40.21%) compared to the CPP-ACP group (38.15%). EDX analysis of both F-ACP and CPP-ACP groups revealed calcium, phosphorus, carbon, oxygen, and silica with an additional fluoride element in the F-ACP group. Conclusions: In the present study, both remineralizing agents were able to occlude the dentinal tubules. Among the two, the F-ACP tooth mousse showed greater tubule occlusion, and therefore, appears promising as an upcoming remineralizing agent in the management of dentinal hypersensitivity.

10

Rosière, S. "Le "nettoyage ethnique" : approche géographique". Geographica Helvetica 59, n.º 3 (30 de septiembre de 2004): 227–37. http://dx.doi.org/10.5194/gh-59-227-2004.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

Resumen

Abstract. Cet article a pour but de définir le concept de «nettoyage ethnique» (NE) et d'en offrir une typologie. Le terme de NE est employé de manière courante mais souvent vague (on a pu le considérer comme un euphémisme pour parier de génocide). On insistera ici sur la dimension spatiale de ce concept et le distinguer clairement du génocide. En effet, si le génocide a pour finalité un groupe ethnique ou national, le NE a pour finalité un territoire. C'est donc un concept éminemment géographique. La typologie spatiale du NE peut se déduirc de deux facteurs principaux: le niveau d'intégration du territoire visé dans le «système-monde» et la densté de sa population. Dans le «core» (j'utilise ce terme pour parler du «centre» à l'échelle planétaire), le NE est lié soit à la construction d'Etat («nettoyage» de statogenèse) – comme ce fut le cas en Bosnie-Herzégovine lors du conflit au cours du quel cette expression s'est cristallisee (1992–95) –, soit à des déplacements de frontières («nettoyage» de translation territoriale). Dans les deux cas. les appareils d'Etat tentent de constituer des territoires peuplés de facon homogène (par des moyens qui restent violents). A cheval sur le «core» et les périphéries, le «nettoyage» de front pionnier est une catégorie spécifique concernant aussi bien l'Amérique du Nord (zone intégrée au «core» et processus achevé), que l'Indonésie ou l'Amazonie (zone périphérique et processus en cours). Dans les régions les plus pauvres, la création d'Etat ou les translations territoriales ont moins d'importance que l'accaparement des ressources. On peut parier là de «nettoyage» de prédation dans lesquels les ethnies se disputent des richesses vitales pour leur survie (p.ex. terres arables. minerais). Enfin. le «nettoyage» de contrôle social (Shoah, génocide rwandais) vise clairement une ethnic mais apparaît comme un processus transitionnel vers les concepts plus sociologiques de génocide ou de politicide.

11

Neeti, Tatiya, Jayatri Mondal y Syeda Sara Samreen. "Evaluation of the remineralizing efficacy of GC Tooth Mousse Plus and Enafix using surface microhardness and surface roughness analysis in deciduous molars: an in vitro study". International Journal of Pedodontic Rehabilitation 8, n.º 1 (15 de marzo de 2023): 14–20. http://dx.doi.org/10.56501/intjpedorehab.v8i1.740.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

Resumen

Aim: To compare and evaluate using surface microhardness measurement, and surface roughness analysis in deciduous molars using GC Tooth Mousse Plus and Enafix. Material and methodology: A four-equal window acid resistant varnish was placed around the exposed enamel surface of forty removed deciduous molars before they were submerged in a demineralizing solution and remineralized for weeks using Tooth Mousse Plus and Enafix. Statistical Analysis Used: One Way ANOVA and Post Hoc Turkey test (P<0.05) were used Results: Following 4 weeks of remineralization, all specimens underwent SEM analysis and revealed indications of thickening of their inter-rod material. Tooth Mousse Plus also revealed pronounced remineralization evidence. Enafix demonstrated greater resistance to breakdown during the last acid exposure. Surface micro hardness (SMH) and surface roughness (Ra) both showed comparable results, with a noticeable decrease in roughness values and an increase in microhardness values, while Enafix showed a greater source of remineralization and Tooth Mousse Plus showed a greater resistance to the final acid challenge. Conclusion: Enafix has demonstrated superior resistance to the final acid trial, whereas superior remineralization property was seen in GC Tooth Mousse Plus.

12

Donatus, Floris, Mohd Dona Bin Sintang, Norliza Julmohammad, Wolyna Pindi y Noorakmar Ab Wahab. "Physicochemical and Sensory Properties of Bahulu and Chocolate Mousse Developed from Canned Pulse and Vegetable Liquids". Applied Sciences 13, n.º 7 (31 de marzo de 2023): 4469. http://dx.doi.org/10.3390/app13074469.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

Resumen

Egg white is the most commonly used foaming agent in various aerated foods. Malaysia has been experiencing an egg crisis due to lower production and increased egg consumption rates since the COVID-19 restrictions were lifted. Thus, finding an alternative functional ingredient to address the egg shortage is essential. Liquids discarded from commercially plant-based canned foods have the potential to replace eggs in food products as an alternative foaming agent. Therefore, this study aims to investigate the physicochemical and sensory properties of bahulu and chocolate mousse using canned liquids of green peas (pulses N and P), lentils (pulse R), chickpeas (pulse X), button mushrooms (vegetable A), and straw mushrooms (Vegetable D). Canned liquids were incorporated into bahulu and mousse formulations to replace egg whites. The developed bahulu and mousse were baked for 25 min at 180 °C and chilled for 3 hours at 4 °C, respectively. The texture profile of bahulu and the viscosity properties of the chocolate mousse were determined in this study. Furthermore, the research examines the proximate analysis and sensory acceptance of both products. According to the findings, bahulu A, produced from canned vegetable liquids, had the lowest hardness, springiness, and chewiness (p < 0.05) levels. In contrast, canned pulse liquid, which was used in bahulu N, produced comparable hardness, fracturability, adhesiveness, springiness, cohesiveness, and chewiness with the control sample (p > 0.05). Moreover, the viscosity values of mousses A (2238.33 ± 2.89 cP) and D (2778.33 ± 2.89 cP) were lower than the control mousse (8005.00 ± 0.00 cP) (p < 0.05). Bahulu and mousse contain 6.58–6.83% and 1.52–1.90% of protein, respectively. The protein content of canned pulse liquid products was higher than that of canned vegetable liquids (p < 0.05). The lowest taste acceptance was observed in samples Bahulu N and P as well as mousses N and P (p < 0.05). This outcome could be due to the saltiness derived from the canned green pea liquid. The appearance, odor, and overall acceptability of the bahulu and mousse were comparable to the control samples and well-accepted by the panelists (p > 0.05). The findings demonstrate that canned pulse liquids (green peas, lentils, and chickpeas) can potentially mimic egg white in the development of bahulu and chocolate mousse.

13

Végis, Graziella. "Danse avec la mousse". Spirale N° 82, n.º 2 (2017): 204. http://dx.doi.org/10.3917/spi.082.0204.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

14

Kassymova, M. К., А. K. Mamyrbekova, G. E. Orymbetova, Z. I. Kobzhasarova y Blija Anita. "MOUSSE FROM CASEIC WHEY". REPORTS OF THE NAS RK 6, n.º 340 (15 de diciembre de 2021): 50–57. http://dx.doi.org/10.32014/2021.2518-1483.110.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

15

Hamel-Desnos, C. "L’échosclérothérapie à la mousse". Journal des Maladies Vasculaires 40, n.º 5 (septiembre de 2015): 288–89. http://dx.doi.org/10.1016/j.jmv.2015.07.036.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

16

Evans, Wendell. "Efficacy Of Tooth Mousse". Australian Dental Journal 58, n.º 4 (diciembre de 2013): 540–41. http://dx.doi.org/10.1111/adj.12117_7.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

17

Hegde, AM, N. Naik y S. Kumari. "Comparison of Salivary Calcium, Phosphate and Alkaline Phosphatase Levels in Children with Early Childhood Caries after Administration of Milk, Cheese and GC Tooth Mousse: An in Vivo Study". Journal of Clinical Pediatric Dentistry 38, n.º 4 (1 de julio de 2014): 318–25. http://dx.doi.org/10.17796/jcpd.38.4.l172u301208153v2.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

Resumen

Background and Objectives: This study compares the Salivary Calcium, Phosphate and Alkaline Phosphataselevels in children with Early Childhood Caries after administration of Milk, Cheese and GC Tooth Mousse to a control group of caries resistant children. Study design: 90 kindergarten children both males and females aged 5 years, from the South Canara region were included in the study. Based on the dmfs score, children were divided into 3 groups: Control group, ECC group and S-ECC group. The Salivary Calcium, Phosphate and Alkaline Phosphatase levels in the sample were assessed before and after administration of Milk, Cheese and GC Tooth Mousse at three different intervals, i.e within 5 minutes, 30 minutes and 60 minutes by using Spectrophotometry. Results: The mean Salivary Calcium levels were higher in caries free group whereas Phosphate and Alkaline Phosphatase were lower in the caries free group which was statistically highly significant (p<0.001). The Tooth Mousse group showed higher bioavailability of calcium and phosphate which was statistically highly significant (p<0.001). Salivary Calcium and Phosphate levels within 5 minutes after application of Milk, Cheese and Tooth Mousse were higher than at 30 and 60 minutes. Salivary Alkaline Phosphatase levels were lower than the baseline values at all the 3 intervals after administration of Milk, Cheese and Tooth Mousse and was statistically not significant (p≯0.05). Conclusion: Saliva should be saturated with Calcium and Phosphate to affect their bioavailability in amounts adequate for remineralizaton. Milk, Cheese and GC Tooth Mousse applicaton were equally beneficial in saturating the saliva with adequate amount of Calcium and Phosphate.

18

Feshchenko, Valentina, Olesya Nikonets, Svetlana Komarova, Natalia Klimovtsova y Yulia Ereschenko. "Technology of apple desserts for functional purpose". E3S Web of Conferences 510 (2024): 02004. http://dx.doi.org/10.1051/e3sconf/202451002004.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

Resumen

The article deals with the relevance and development of technologies of dessert dishes of functional purpose - apple mousse with fructose and quinoa flour. Organoleptic, technological and physicochemical studies have been carried out, which proved the feasibility of using fructose and quinoa flour. In the process of technological developments, taking into account organoleptic evaluation, a prototype was selected and the technology of apple mousse with fructose and quinoa flour was developed. Technological developments were carried out to replace semolina with quinoa flour. It was introduced in the amount from 10 to 100% of semolina weight. It was established that the optimal is the dosage of quinoa flour in the amount of 45%. Organoleptic evaluation of apple mousse with full extraction of sugar and semolina with the use of quinoa, gelatin and fructose on a 5-point scale, where such quality indicators as appearance, colour, smell, taste, consistency were determined. According to the results of the conducted research the technology of apple mousse with fructose and quinoa with improved content of essential nutrients was developed. On the basis of the obtained data we can conclude that the developed apple mousse with fructose and quinoa, enrich the human diet with deficient nutrients and reduce the amount of easily digestible carbohydrates.

19

Plé, Emmanuel y Julie Schröter. "Le nettoyage des bronzes dorés". Technè, n.º 49 (1 de diciembre de 2020): 117–21. http://dx.doi.org/10.4000/techne.6188.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

20

Selim, Monique y Suzanne Chazan-Gillig. "Opération de « nettoyage » au Bangladesh". Journal des anthropologues, n.º 92-93 (1 de junio de 2003): 285–90. http://dx.doi.org/10.4000/jda.2148.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

21

Bretin, Hélène y Annie Thébaud-Mony. "Le nettoyage dans la ville". Les Annales de la recherche urbaine 66, n.º 1 (1995): 124–26. http://dx.doi.org/10.3406/aru.1995.1865.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

22

OUÉDRAOGO, ÉMILE. "Le “nettoyage ethnique” en droit international". Canadian Yearbook of international Law/Annuaire canadien de droit international 54 (11 de agosto de 2017): 188–226. http://dx.doi.org/10.1017/cyl.2017.17.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

Resumen

RésuméLe nettoyage ethnique est désormais une réalité ancrée dans les relations internationales. Confrontée à cette évidence ces dernières années, la communauté internationale tente de le cerner en droit positif. Les multiples efforts visant à affirmer la prohibition de cette pratique et à la sanctionner en droit international conduisent toutefois à emprunter un raccourci qui ajoute à la confusion et sa complexité déjà évidente. Cette contribution critique vise à appréhender la notion en droit en envisageant une approche compréhensible et téléologique qui restitue le véritable objet et le but ultime du nettoyage ethnique. La finalité d’un tel exercice consiste à inciter les internationalistes à ouvrir un autre chapitre de la réflexion sur les crimes internationaux, en œuvrant à donner une véritable connotation juridique autonome à ce phénomène répréhensible que constitue le nettoyage ethnique, pour asseoir fermement sa positivité.

23

Echegaray Suarez, Manuel Alejandro, Maryorin Camila Tovar Cárdenas, Luz María Flores Tintaya, Celia Pamela Espino Canales, Angélica María Valentín Saccatoma, Yevet Alexandra Vílchez Carpio, Kelly Liñán Hurtado y Geraldine Teresa Mantari Camara. "EFECTIVIDAD DEL MOUSSE DE SANGRECITA Y NIVEL DE HEMOGLOBINA EN LOS NIÑOS DE 3 AÑOS EN LAS INSTITUCIONES EDUCATIVAS INICIALES, ICA - PERÚ". Revista Enfermeria la Vanguardia 11, n.º 1 (15 de junio de 2023): 3–12. http://dx.doi.org/10.35563/revan.v11i1.525.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

Resumen

El estudio tuvo como Objetivo: Evaluar la efectividad del mousse de sangrecita en los niveles de hemoglobina en los niños de dos instituciones Educativas iniciales. Materiales y métodos: Estudio Experimental con diseño cuasi experimental de corte longitudinal, la población de estudio estuvo conformada por 80 niños los cuales todos participaron (consentimiento de los padres), 52 niños fueron de la IEI de Ica y 28 de la IEI de Comatrana, para la muestra se realizó un muestreo no probabilístico mediante el descarte de anemia utilizando el analizador de hemoglobina (hemoQ), microcubetas, lancetas y demás implementos, de ellos 9 niños tuvieron una hemoglobina <=11gr/dl quienes ingresaron al programa de mousse de sangrecita. Se elaboró una ficha de control. Resultados: Después de 7 semanas de consumir el mousse de sangrecita los 9 niños que ingresaron al programa de las dos IEI, se evidencio un incremento en sus niveles de hemoglobina superior al primer control. Conclusiones: El consumo de mousse de sangrecita es efectiva en el tratamiento de la anemia en niños de la IEI incrementando el nivel de hemoglobina.

24

Afreen, Ammarah, Sabah Shahzad Kiani, Zarah Afreen, Sadia Daaniyal, Eruj Shuja y Gulmina Saeed Orakzai. "Comparison of the effect of GC tooth mousse and fluoride varnish on dentin hypersensitivity reduction." Professional Medical Journal 28, n.º 04 (10 de abril de 2021): 598–604. http://dx.doi.org/10.29309/tpmj/2021.28.04.6183.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

Resumen

Objective: To compare the mean dentin hypersensitivity after using GC tooth mousse versus fluoride varnish in patients with dentinal hypersensitivity due to non-carious cervical lesions. Study Design: Randomized Control Trial. Setting: Watim Dental College, Rawalpindi. Period: February to August 2019. Material & Methods: A total number of 166 patients were enrolled in the study. Informed consent and demographic information were taken. The subjects were randomized by using random number table to minimize bias. Patients were divided into 2 groups. Fluoride varnish (group 1) which is the control group and GC Tooth Mousse which is group 2, both were used 3 times in the first day during the first week. On follow up the tooth sensitivity was noted. The follow up appointment to measure the level of dentinal hypersensitivity was done after the given treatment on the 7th day of the first week. For measuring the dentin hypersensitivity, the Visual Analogue Scale was used. The data that was collected was entered and 1 then it was analyzed on SPSS version 21. Results: In this study mean age of the fluoride varnish group patients was 44.14±8.95 years, in GC tooth mousse group patients was 44.24±9.04 years. The mean pain score of fluoride varnish group patients was 1.98±1.43 while in GC Tooth Mousse paste group patients was 2.39±1.21 (p-value=0.048). Conclusion: Fluoride varnish group showed significantly lower mean dentin hypersensitivity than to GC tooth mousse group in patients with dentinal hypersensitivity with caries free cervical lesions.

25

Nayyar, Dhruv. "Annals Story Slam - Chocolate Mousse". Annals of Internal Medicine 169, n.º 11 (4 de diciembre de 2018): SS1. http://dx.doi.org/10.7326/w18-0033.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

26

Maibach, Howard I. "Paraphenylenediamine-free hair coloring mousse". Contact Dermatitis 15, n.º 2 (julio de 1986): 103. http://dx.doi.org/10.1111/j.1600-0536.1986.tb01295.x.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

27

Lewis, Jane. "Product Focus: GC Tooth Mousse". Dental Nursing 2, n.º 7 (septiembre de 2006): 355–56. http://dx.doi.org/10.12968/denn.2006.2.7.29888.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

28

Hamel-Desnos, C. "La mousse, un « objet fragile »". Journal des Maladies Vasculaires 34, n.º 4 (septiembre de 2009): 243–46. http://dx.doi.org/10.1016/j.jmv.2009.03.001.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

29

Gachet, G. "L’écho-sclérose mousse des varices". Journal des Maladies Vasculaires 37, n.º 5 (septiembre de 2012): 241. http://dx.doi.org/10.1016/j.jmv.2012.07.013.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

30

Pineda-Vadillo, Carlos, Françoise Nau, Catherine Guérin-Dubiard, Claire Bourlieu, Francesco Capozzi, Alessandra Bordoni y Didier Dupont. "In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability". Foods 10, n.º 1 (22 de diciembre de 2020): 6. http://dx.doi.org/10.3390/foods10010006.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

Resumen

The aim of the present study was to determine to what extent the food matrix could affect the release of docosahexaenoic acid (DHA) during digestion and its incorporation into systemic circulation. In this aim, three DHA-enriched egg products having the same composition but different structure were developed: omelet, hard-boiled egg, and mousse. Then, nine pigs fitted with T-shape cannulas at duodenal level and a jugular venous catheter were fed with the DHA-enriched egg products, and duodenal effluents and plasma were collected throughout the postprandial period. Results highlighted an undeniable effect of the food matrix on digestion parameters and DHA bioavailability. The transit of DHA and protein through the duodenum was faster after the ingestion of the mousse than after the ingestion of the omelet and hard-boiled egg. While most of the DHA and protein ingested under the form of mousse had already passed through the duodenum 4.5 h after its ingestion, significantly higher quantities were still present in the case of the omelet and hard-boiled egg. In terms of bioavailability, the omelet was the most efficient vector for delivering DHA into systemic circulation. It supplied 56% and 120% more DHA than the hard-boiled egg and the mousse, respectively.

31

Cosson, Stéphane. "À propos du nettoyage des documents". La Gazette des archives 163, n.º 1 (1993): 345–49. http://dx.doi.org/10.3406/gazar.1993.4219.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

32

Prost, Barbara. "Dissimuler, montrer, oublier nettoyage et nettoyeurs". Hypothèses 10, n.º 1 (2007): 67. http://dx.doi.org/10.3917/hyp.061.0067.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

33

Rosière, Stéphane. "Nettoyage ethnique, violences politiques et peuplement". Revue Géographique de l'Est 45, n.º 1 (1 de enero de 2005): 5–12. http://dx.doi.org/10.4000/rge.519.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

34

Axon, A. T. R. "Nettoyage et d’esinfection des instruments endoscopiques". Acta Endoscopica 21, n.º 1 (enero de 1991): 1–10. http://dx.doi.org/10.1007/bf02968673.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

35

Anshul y Kaushal Kishor Jha. "Remineralization potential of GC Tooth Mousse and GC Tooth Mousse plus on initial caries like lesion of primary Teeth – An in-vitro comparative evaluation". UNIVERSITY JOURNAL OF DENTAL SCIENCES 6, n.º 2 (27 de agosto de 2020): 3–10. http://dx.doi.org/10.21276/ujds.2020.6.2.3.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

Resumen

Aim: Teeth are constantly going through cycles of demineralization and remineralization. The ultimate goal of clinical intervention is the preservation of tooth structure and the prevention of lesion progression to the point where restoration is required. Thus promoting remineralization is the ultimate goal of clinical prevention of caries lesion. The present in vitro study aimed to investigate the efficacy of GC Tooth Mousse (CPP-ACP) and GC Tooth Mousse Plus (CPP-ACP)F on artificial enamel caries in primary human teeth. Methods and Material: Sixty freshly extracted human primary anterior teeth were used in this study. The root portion of 60 primary anterior teeth was separated from the crown portion at the cemento-enamel junction (CEJ) Teeth samples were divided into 3 Groups (n=20 each). Group 1 as a control group, Group 2 GC Tooth Mousse, and Group 3 Tooth Mousse Plus containing dentifrices were used. Samples were subjected to 10 days of pH cycling protocol. The changes were analyzed using Vickers Hardness Testing Machine and SEM. Pre and post groups were compared by paired t-test. Independent groups were compared by one-way analysis of variance. Result: Micro-morphological observations of the enamel surfaces with SEM : Group 1 the enamel scanning showed shallow depressions and fine porosities within these depressions, Group 2 showed numerous granular particles and amorphous crystals which were arranged on the enamel surface. Smooth, homogeneous surface, and no irregularities were seen in Group 3. Surface Microhardness Evaluation After treatment, the mean hardness Group III was the highest followed by Group II and Group I (i.e. Group I < Group II < Group III). Conclusion: GC Tooth Mousse Plus showed a statistically significant amount of remineralization.

36

Gastaldon, Giorgia. "Deculturalize". La Diana, n.º 5 (29 de noviembre de 2023): 120–21. http://dx.doi.org/10.36253/ladiana-2398.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

37

Santos, Ariadina Galdino dos, Jaciara Belisário Pereira, Luciana Almeida Costa, Daniela Alves Silva y Erika Madeira Moreira da Silva. "Construção de fichas técnicas de preparo para alimentação especial de indivíduos com fenilcetonúria". Research, Society and Development 12, n.º 4 (6 de abril de 2023): e15012440756. http://dx.doi.org/10.33448/rsd-v12i4.40756.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

Resumen

O objetivo deste trabalho foi construir fichas técnicas de preparo (FTP) para preparações que atendam ao público com fenilcetonúria. Foram pesquisadas e desenvolvidas oito preparações contendo ingredientes com teor reduzido de fenilalanina (FAL), as quais foram: bolinho de arroz, torta de mandioca com espinafre, pão de batata baroa, mousse de maracujá, farofa de maçã, beijinho de abacaxi com batata doce, patê de batata inglesa e sequilhos de maracujá e coletadas informações sobre indicadores de parte comestível (IPC) e de conversão (IC), rendimento, porção, custo e valor nutricional, este com auxílio de tabelas de composição de alimentos. Pôde-se observar que na maioria dos preparos houve menor grau de desperdício durante o pré-preparo, exceto o mousse de maracujá (IPC=1,545). As receitas que ganharam e perderam peso durante o processo de preparo foram, respectivamente, o mousse de maracujá e o beijinho de abacaxi com batata doce (IC=3,315 e 0,577). No que concerne ao teor de FAL por porção, este variou de 1,01 mg a 8,36 mg, respectivos aos preparos de mousse de maracujá e torta de mandioca com espinafre. Assim, foi possível elaborar receitas diversas mesmo com a restrição devido ao teor de FAL encontrado em diversos alimentos. As FTP auxiliarão no controle e preparo das refeições para este público que apresenta uma dieta muito restritiva.

38

N B, Nagaveni, Meghana y Poornima P. "Comparative evaluation of Elsenz and GC tooth mousse in remineralization of enamel – a clinical study". International Journal of Pedodontic Rehabilitation 7, n.º 1 (29 de junio de 2022): 22–27. http://dx.doi.org/10.56501/intjpedorehab.v7i1.184.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

Resumen

Aim: To evaluate the surface micro hardness of enamel following use of ElsenzTM and GC tooth mousse. Methods: Twenty extracted anterior teeth were included for the study. Teeth were decoronated and mounted mesiodistally. Baseline values of the samples were recorded and teeth were randomly divided into 2 groups. Group A: ElsenzTM; Group B: GC tooth mousse. Samples were demineralized with Mc Innes solution (2 cycles, 5 minutes daily with 24-hour gap each) following which remineralization was done for 2 weeks (2 cycles, 5 minutes daily with 7 days gap) and the samples were subjected to micro hardness testing using Vickers hardness tester. The results obtained were subjected to statistical analysis using one way ANOVA and paired t test. Results: GC tooth mousse and ElsenzTM both showed remineralization of enamel, although when statistically compared, there was no significant difference in the micro hardness values in both the groups. Conclusion: Periodic application of ElsenzTM increases micro hardness of enamel and it can be effectively used as remineralizing agent.

39

Salcán León, Betty Rocio, Francisco Saúl Padilla Muñoz y Kimberly Magaly López Cedeño. "Guía para la Elaboración de Pastelería para Adultos Mayores con Enfermedad de Diabetes". Ciencia Latina Revista Científica Multidisciplinar 7, n.º 6 (22 de enero de 2024): 7338–50. http://dx.doi.org/10.37811/cl_rcm.v7i6.9280.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

Resumen

El propósito de esta investigación es realizar postres para diabéticos para Grupo de adultos mayores del Patronato de Amparo Social del GAD Municipal de la Maná.que oscilan entre las edades de 60 a 80 años considerados como grupo de tercera edad. La cual se utilizó Splenda como endulzante, harina integral, leche de soya, yogur natural y frutas que contienen menor cantidad de índice glucémico en la preparación tanto de tortas, helados, pies y mousse de diferentes sabores. Fueron elaboradas tres muestras de postres para diabéticos reemplazando el azúcar por Splenda en las tortas y helados usando el 1% del edulcorante, pies y mousse con el 1.4%. Para determinar la aprobación y acogida se utilizó como instrumento el test de aceptabilidad: torta de zanahoria el 40%, pie de durazno el 47%, mousse de pera el 63%, las tres preparaciones según la calificación de la escala les gustaron a las personas encuestadas; mientras que el helado de aguacate les gusta mucho representando el 48% de aceptabilidad.

40

Goranov, Bogdan, Desislava Teneva, Rositsa Denkova-Kostova, Vesela Shopska, Nadia Oulahal, Zapryana Denkova, Georgi Kostov, Pascal Degraeve y Rafael Pagan. "Biopreservation of Chocolate Mousse with Lactobacillus Helveticus 2/20: Microbial Challenge Test". Molecules 27, n.º 17 (31 de agosto de 2022): 5631. http://dx.doi.org/10.3390/molecules27175631.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

Resumen

Probiotic bacteria are used for food biopreservation because their metabolic products might contribute to ensuring food microbiological safety and/or increase its shelf life without the addition of chemical preservatives. Moreover, biopreserved foods are excellent vehicles for the delivery of probiotic bacteria. The aim of the study was to investigate the potential of chocolate mousse food matrix for the delivery of the probiotic strain Lactobacillus helveticus 2/20 (Lb. helveticus 2/20) and to investigate its capacity to inhibit the growth of two foodborne pathogenic bacteria (Staphylococcus aureus and Escherichia coli). Therefore, the populations of free or encapsulated in calcium alginate Lb. helveticus 2/20 cells and/or of each pathogen (used to voluntarily contaminate each sample) were monitored both in complex nutrient medium (MRS broth) and in chocolate mousse under refrigeration conditions and at room temperature. Lb. helveticus 2/20 alone in free or encapsulated state effectively inhibited the growth of Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 25923 in chocolate mousse when stored at 20 ± 2 °C. Practically no viable unwanted bacteria were identified on the 7th day from the beginning of the process. High viable Lb. helveticus 2/20 cell populations were maintained during storage under refrigerated conditions (4 ± 2 °C) and at room temperature. Chocolate mousse is thus a promising food matrix to deliver probiotic Lb. helveticus 2/20 cells, which could also protect it from contamination by unwanted bacteria.

41

Hamel-Desnos, C. "Traitement par mousse : indications, réalisation, suivi". Journal des Maladies Vasculaires 37, n.º 2 (marzo de 2012): 53. http://dx.doi.org/10.1016/j.jmv.2011.12.100.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

42

Aragon-Alegro, Lina Casale, João Henrique Alarcon Alegro, Haíssa Roberta Cardarelli, Ming Chih Chiu y Susana Marta Isay Saad. "Potentially probiotic and synbiotic chocolate mousse". LWT - Food Science and Technology 40, n.º 4 (mayo de 2007): 669–75. http://dx.doi.org/10.1016/j.lwt.2006.02.020.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

43

Walsh, Laurence y Andrew Brostek. "Efficacy Of Tooth Mousse: Authors' Reply". Australian Dental Journal 58, n.º 4 (diciembre de 2013): 541–42. http://dx.doi.org/10.1111/adj.12117_8.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

44

Reise, Markus, Stefan Kranz, Markus Heyder, Klaus D. Jandt y Bernd W. Sigusch. "Effectiveness of Casein Phosphopeptide-Amorphous Calcium Phosphate (CPP-ACP) Compared to Fluoride Products in an In-Vitro Demineralization Model". Materials 14, n.º 20 (11 de octubre de 2021): 5974. http://dx.doi.org/10.3390/ma14205974.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

Resumen

The goal of this study was to evaluate the effectiveness of the toothpaste Tooth Mousse compared to conventional fluoride-based versions in the prevention of enamel and dentin demineralization. Human enamel and dentin samples (n = 120 each) were exposed to artificial demineralization at pH 4.92. During the demineralization process, the samples in the test groups were periodically treated with Tooth Mousse (TM) containing casein-phosphopeptide -amorphous-calcium-phosphate (CPP-ACP) and Tooth Mousse Plus (TMP) containing amorphous-calcium-fluoride-phosphate (CPP-ACPF) to evaluate their protective properties. Fluoride toothpastes containing 1400 ppm amine fluoride (AmF) and 1450 ppm sodium fluoride (NaF) were applied in the positive control groups. Treatment with distilled water (group C-W) or demineralization without treatment (group C-D) served as negative controls. After the demineralization and treatment process, all samples were cut longitudinally and lesion depths were determined at six locations using polarized light microscopy. In TM/TMP groups (enamel: 80/86 µm, dentin: 153/156 µm) lesion depths were significantly smaller compared to the negative control groups C-W/C-D (enamel: 99/111 µm, dentin: 163/166 µm). However, TM and TMP compared to the positive controls AmF/NaF (enamel: 58/63 µm, dentin: 87/109 µm) showed higher lesion depths. The application of TM/TMP (89%/78%) during demineralization led to a reduced number of severe lesions compared to the negative controls C-W/C-D (100%/95%). In this study we demonstrate that Tooth Mousse is less effective regarding prevention of enamel and dentin demineralization compared to fluoride containing toothpastes.

45

Rena Setiana Primawati. "APPLICATION OF CPP-ACP REMINERALIZATION MATERIALS (TOOTH MOUSSE) ON SALIVA PH IN STUDENT". Incisor (Indonesian Journal of Care's in Oral Health) 6, n.º 2 (30 de noviembre de 2022): 473–82. http://dx.doi.org/10.37160/theincisor.v6i2.61.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

Resumen

Introduction: Dental and oral health is very important because it can affect the overall health of the body and affect the quality of life. Casein phosphopeptide-Amorphous calcium phosphate (CPP-ACP) is one of the ingredients used in dentistry to prevent caries. The degree of acidity of the pH of saliva is one of the factors that cause dental caries. The aim of the Research : To analyze the pH image of Saliva before and after the smearing of CPP-ACP (Tooth mousse) remineralization materials in 1st grade students of Anaka Elementary School tasikmalaya City. Type of Research: This research is a type of deskriphal research with a one group pre and post test research design design. The sampling technique is the total population, with a total sample of 34 respondents. Hasil saliva pH examination before and after being given the smearing treatment of CPP-ACP (Tooth mousse) remineralization material. Result of the Research: The results of salivary pH research before the smearing of antiangiogenic substances CPP-ACP (Tooth mousse) were at pH < 7 as many as 34 people (100%) with an average pH of 6.00 in the "acid" category. While the pH of saliva after the smearing of anticariogenic material CPP-ACP (Tooth mousse) is the most at pH = 7 as many as 32 people (94.1%) pH < 7 as many as 2 people with an average pH of 6.95 "neutral" category. Research Conclusion: That the use of Casein Phosphopeptide-Amorphous Calcium Phosphate (CPP-ACP) paste may increase salivary pH in the normal direction.

46

Sanguin, André-Louis. "Nettoyage ethnique, partition et réunification à Chypre". Revue Géographique de l'Est 45, n.º 1 (1 de enero de 2005): 13–21. http://dx.doi.org/10.4000/rge.548.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

47

Dumas, O., F. Kauffmann y N. Le Moual. "Asthme et expositions aux produits de nettoyage". Archives des Maladies Professionnelles et de l'Environnement 74, n.º 2 (abril de 2013): 117–29. http://dx.doi.org/10.1016/j.admp.2012.12.014.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

48

KACZMAREK, DOMINIKA, MALWINA WÓJCIK, KAMILA KAPUŚNIAK y JANUSZ KAPUŚNIAK. "ASSESSMENT OF FUNCTIONAL PROPERTIES OF VEGETABLE AND FRUIT MOUSSES ENRICHED WITH A FIBER PREPARATION FROM POTATO STARCH". Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 30, n.º 3 (2023): 284–99. http://dx.doi.org/10.15193/zntj/2023/136/467.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

Resumen

Background. Vegetable and fruit mousses have become very popular among consumers. These products are a source of complete nutrients, providing the body with vitamins, minerals and dietary fiber. However, the overall fiber content in a single serving of mousse has turned out to be insufficient. The aim of the study was to examine the functional properties of vegetable and fruit mousses before and after enriching them with a fiber preparation from potato starch (SDexF). The research material consisted of three mousse flavors: apple-peach-parsnip, apple-cherry-carrot and apple-carrot-quince. The research included pH measurement, analysis of CIE L*a*b* color parameters and pasting characteristics of vegetable and fruit mousses. The content of total dietary fiber (TDF) in vegetable and fruit mousses was also determined using the enzymatic-gravimetric AOAC 991.43. method. Results and conclusion. The addition of SDexF resulted in a slight decrease in the pH of the applecherry-carrot mousse. For each flavor, a change in color was observed, with the largest difference in color parameters (ΔE) observed in the apple-carrot-quince flavored mousse. The vegetable and fruit mousses enriched with SDexF were characterized by a higher total fiber content compared to the unenriched mousses. The preserves with the addition of SDexF were characterized by lower pasting parameters compared to the control mousses. Based on the functional tests being carried out, no negative impact of the enriching of vegetable and fruit mousses with SDexF on the final product was observed. It can therefore be concluded that the use of SDexF affects the functional properties of vegetable and fruit mousses, increasing their nutritional and health value.

49

Grychtol, Susann, Sabine Basche, Matthias Hannig y Christian Hannig. "Effect of CPP/ACP on Initial Bioadhesion to Enamel and DentinIn Situ". Scientific World Journal 2014 (2014): 1–8. http://dx.doi.org/10.1155/2014/512682.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

Resumen

The presentin situstudy investigated the influence of a preparation containing CPP/ACP (caseinphosphopeptide-amorphous calcium phosphate) (GC Tooth mousse) on initial bacterial colonization of enamel and dentin. Therefore, pellicle formation was performedin situon bovine enamel and dentin specimens fixed to individual upper jaw splints worn by 8 subjects. After 1 min of pellicle formation GC Tooth mousse was used according to manufacturer’s recommendations. Rinses with chlorhexidine served as positive controls. Specimens carried without any rinse served as negative controls. After 8 h overnight exposure of the splints, bacterial colonization was quantified by fluorescence microscopy (DAPI and BacLight live/dead staining). Additionally, the colony forming units (CFU) were determined after desorption. Furthermore, the effects onStreptococcus mutansbacteria were testedin vitro(BacLight). There was no significant impact of CPP/ACP on initial bacterial colonization proved with DAPI and BacLight. Determination of CFU showed statistical significance for CPP/ACP to reduce bacterial adherence on enamel. Thein vitroinvestigation indicated no antimicrobial effects for CPP/ACP onStreptococcus mutanssuspension. Under the chosen conditions, CPP/ACP (GC Tooth mousse) had no significant impact on initial biofilm formation on dental hard tissues. The tested preparation cannot be recommended for biofilm management.

50

Little, D. I. y D. L. Scales. "THE PERSISTENCE OF OIL STRANDED ON SEDIMENT SHORELINES". International Oil Spill Conference Proceedings 1987, n.º 1 (1 de abril de 1987): 433–38. http://dx.doi.org/10.7901/2169-3358-1987-1-433.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

Resumen

ABSTRACT The objectives of this field experiment were to observe the behavior and measure the residence times of crude oil and mousse applied to a wide range of shorelines. The range of residence times measured (from 3 days to more than 1 year), depended on the energy level, drainage, and sediment textural gradients. As would be expected, self-cleaning was generally faster on more exposed or waterlogged sandy beaches than on sheltered, muddy shores. Wet weather, the presence of microflora, and burial by sediments all affected the ease of visual identification of oil. Estimates of residence times from hydrocarbon analysis were therefore longer than those based on visual survey, except where large, immobile pebbles were oil coated. However, the two estimates produced a similar rank order of residence time. Mousse treatments resulted in more patchy oil distribution and less deep but more variable infiltration than did the crude oil. Visible contamination by the mousse was longer lasting and more obvious. Some oil treatments increased the firmness of the surface sediments and may thus have increased oil residence time. Poor drainage provides hydrological protection for sediments by limiting oil adherence and penetration, which is more or less independent of sediment type, compaction, and degree of exposure. Agreement with a published vulnerability index was otherwise good.