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Cretescu I.,Victor Babes University of Medicine and Pharmacy Timisoara | Ropciuc S.,Stefan Cel Mare University of Suceava | Ahmadi M.,Banats University Of Agriculture Science And Vet Med King Michael Romania From Timisoara | Rada O.A.,Banats University Of Agriculture Science And Vet Med King Michael Romania From Timisoara | Ostan M.,Banats University Of Agriculture Science And Vet Med King Michael Romania From Timisoara
Revista de Chimie | Year: 2016

Some chemical processes are responsible for dental erosion, a prevalent condition that occurs worldwide. Loss of tooth enamel occurs at pH ≤5.5. The research had in view some physico-chemical (biophysical) characteristics of energy drinks available on Romanian markets. The biophysical parameters evaluated were: the endogenous pH, the surface tension, the viscosity, the total soluble solids content (TSS), titrable acidity (TA), and the electrical conductivity (EC). Five samples of energy drinks with the same caffeine content (32mg %) were analyzed in triplicate and the average values were considered for statistical analysis. The biophysical characteristics were determined using instruments and standardized methods. All data were analyzed with the statistical analysis software XLSTAT, Version 2015.1. The analysis revealed that all energy drink samples were acidic, potentially erosive, with a pH lower than 5.5. Energy drink samples presented values between 9.874 and 11.976 of TSS and viscosity values which may increase their carcinogenic and erosive potential to dental tissues.


Radoi P.B.,Banats University Of Agriculture Science And Vet Med King Michael Romania From Timisoara | Alexa E.,Banats University Of Agriculture Science And Vet Med King Michael Romania From Timisoara | Radulov I.,Banats University Of Agriculture Science And Vet Med King Michael Romania From Timisoara | Morvay A.,Banats University Of Agriculture Science And Vet Med King Michael Romania From Timisoara | And 2 more authors.
Revista de Chimie | Year: 2015

The aim of this study is to obtain gluten free pasta fortified with 10-40% fresh banana and dried banana in absence and in presence of ascorbic acid. Also, the obtained products were studied in term of total phenolic, cinnamic acids and selected microelements (Fe, Cu, Zn, Mn, Ni) composition. The results showed that addition of 30-40% fresh or dried banana in gluten free pasta leads to increasing of bioactive compounds of products.

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