CARIOGENICITY OF VARIOUS FOOD PRODUCTS AND ITS ORAL CLEARANCE –A REVIEW ARTICLE

Dental caries is a disease, the onset of which is dependent on a combination of multiple factors like microorganisms, host i.e, susceptible teeth, diet: fermentable carbohydrate, and time. Research efforts have been made to understand the contribution of each component on the resulting dental caries. Prediction of a food's cariogenicity can be most usefully regarded as a relative assessment of the food's potential, among other foods, to give rise to caries, with other modifying factors held constant. Keywords: Cariogenicity, Dental caries, Diet

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Construction of a dental caries prediction model by data mining

Journal of Oral Science ◽

10.2334/josnusd.51.61 ◽

2009 ◽

Vol 51 (1) ◽

pp. 61-68 ◽

Cited By ~ 14

Author(s):

Yoh Tamaki ◽

Yoshiaki Nomura ◽

Seiko Katsumura ◽

Ayako Okada ◽

Hidenori Yamada ◽

...

Keyword(s):

Data Mining ◽

Dental Caries ◽

Prediction Model ◽

Caries Prediction

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Uji sensitivitas dan spesifisitas perangkat lunak “Prediktor Karies Anak” (The sensitivity and specificity test of software for dental caries prediction in children)

Dental Journal (Majalah Kedokteran Gigi) ◽

10.20473/j.djmkg.v47.i1.p45-51 ◽

2014 ◽

Vol 47 (1) ◽

pp. 45

Author(s):

Quroti A’yun ◽

Julita Hendrartini ◽

Al. Supartinah Santoso ◽

Lukito Edi Lugroho

Keyword(s):

Dental Caries ◽

Sensitivity And Specificity ◽

Specificity Test ◽

Caries Prediction

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Palmistry: A tool for dental caries prediction!

Indian Journal of Dental Research ◽

10.4103/0970-9290.84289 ◽

2011 ◽

Vol 22 (2) ◽

pp. 213 ◽

Cited By ~ 9

Author(s):

Nidhi Madan ◽

Neeti Bajaj ◽

Arun Rathnam

Keyword(s):

Dental Caries ◽

Caries Prediction

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The Perception of Food Products in Adolescents, Lay Adults, and Experts: A Psychometric Approach

10.31234/osf.io/uya7m ◽

2021 ◽

Author(s):

Sonja Perkovic ◽

Tobias Otterbring ◽

Corina Schärli ◽

Thorsten Pachur

Keyword(s):

Risk Perception ◽

Food Products ◽

Dietary Factors ◽

The Other ◽

Healthy Foods ◽

Cognitive Representations ◽

Psychometric Paradigm ◽

Multiple Factors ◽

High Degree

With nearly 40% of global mortality attributable to dietary factors, citizens are encouraged to eat more healthily. But how do people conceptualize healthy foods—and how is this conceptualization embedded in their cognitive representations of food ecology? Adolescents, lay adults, and nutritional experts rated a large, heterogeneous set of food products on a diverse set of characteristics, and we applied the psychometric paradigm pioneered in risk-perception research to identify the dimensions structuring the cognitive representations of those foods. We then used the foods’ scores on these dimensions to predict respondents’ judgments of the healthiness of those foods. Animal-based nutrients (e.g., cholesterol, fat, protein) and naturalness levels (e.g., processing, artificial additives) were the two central dimensions structuring respondent representations of the foods. Relative to the other two groups, the adolescents’ representations were less differentiated. Perceived healthiness was determined by multiple factors, but its strongest predictor was a food’s naturalness. These structures emerged for all respondent groups, but there was a high degree of variability among the adolescents.

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A comprehensive review on the development of probiotic supplemented confectioneries

Zeitschrift für Naturforschung C ◽

10.1515/znc-2021-0081 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Eylül Şenöztop ◽

Tuğçe Dokuzlu ◽

Mine Güngörmüşler

Keyword(s):

Functional Food ◽

Dairy Products ◽

Food Products ◽

Lemon Juice ◽

Review Article ◽

Research Review ◽

Fermented Foods ◽

Beneficial Effects ◽

The World ◽

Living Organisms

Abstract Probiotics are living organisms that have beneficial effects on host by regulating the microbial balance of the intestinal system. While probiotics are naturally found in yogurt and other fermented foods, they can also be added to many products. Although mostly in dairy products, it is possible to see examples of food products supplemented by probiotics in bakeries, chocolates and confectioneries. Nowadays, the COVID-19 pandemic that the world suffers increased the demand for such functional food products including probiotics. Due to probiotics having potential effects on strengthening the immune system, confectioneries supplemented by probiotics were comprehensively discussed in this review together with the suggestion of a novel gelly composition. The suggested formulation of the product is a gel-like snack contains natural ingredients such as carrot, lemon juice and sugar provided from apples. This research review article provided a guide together with the recommendations for potential probiotic research in candy and confectionery industry.

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Short Review on Printing Ink Technology to Prevent Counterfeit of the Products

Journal of Advanced Chemical Sciences ◽

10.30799/jacs.227.20060401 ◽

2020 ◽

Vol 6 (4) ◽

pp. 693-697

Author(s):

Pranav Y. Dave

Keyword(s):

Food Products ◽

Short Review ◽

Review Article ◽

Electronic Products ◽

Fluorescent Material ◽

Printing Ink

In the recent world, there are number of problems related to counterfeit of the different products. In another way, there are number of products, which can be easily duplicated by simple processes and the product is accurate and precise. Even the counterfeit of currency is also a main problem in world’s economic. So from both ways, the terrorist activities are increasing to destroy the country in economical way. Also, there are number of sectors, which can be effected due to this reason like duplication of electronic products, duplication of food products, duplication of automobile products, duplication of currency, etc. So there are number of anti-counterfeiting technologies and to fabricate different fluorescent ink is one of the techniques to prevent the counterfeiting process. In this review article, the fabrication of ink explains. Printing ink is very useful as per the security purpose to write down confidential documents or sign. Fluorescent material based ink can be difficult to counterfeit and also costly. Even the ink has diverse properties to apply in different sectors. The article also explains which properties ink must have for prevention. It is also described that how fluorescent material based ink can help in different sectors and how it is helping and a part of anticounterfeiting technology nowadays.

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ON THE ISSUE OF ESTABLISHING ACCEPTABLE DAILY INTAKE OF CHEMICAL SUBSTANCESIN FOOD PRODUCTS ACCORDING TO HEALTH RISK CRITERIA

Hygiene and Sanitation ◽

10.18821/0016-9900-2019-98-2-189-195 ◽

2019 ◽

Vol 98 (2) ◽

pp. 189-195

Author(s):

Pavel Z. Shur ◽

N. V. Zaitseva ◽

S. A. Khotimchenko ◽

E. V. Fedorenko ◽

S. I. Sychik ◽

...

Keyword(s):

Health Risk ◽

Daily Intake ◽

Food Products ◽

Acceptable Daily Intake ◽

Chemical Substances ◽

Research Results ◽

Risk Criteria ◽

Modifying Factors ◽

Chemical Admixtures ◽

Short Term Exposure

Hygienic standards for chemical admixtures contents in food products in the Eurasian Economic Union countries are an integral part of the technical regulations adopted in the Customs Union and the EEU. However, not all of them have been substantiated by the moment in relation to acceptable consumers’ health risk. The aim of this research is to discuss fundamentals for fixing acceptable daily intake (ADI) for chemical substances in food according to human health risk criteria. We analyzed problems related to fixing hygienic standards for chemical substances in food advisable in the process to apply data obtained in previous research and published in relevant literature sources. When choosing points of the establishment for fixing ADI or provisional tolerable intake (PTI) in a situation when data on several different starting points are available, one should choose such parameters that require the application of fewer modifying factors, namely reference levels (BMD) detected as for epidemiologic research results for the most sensitive population groups. It is advisable to supplement a set of mathematic modeling techniques applied for fixing hygienic standards for chemical admixtures content in food products with evolution modeling of health risk that can be applied to verify suggested values. When fixing ADI, one should primarily apply such modifying factors as those that allow for interspecies extrapolation, points of establishment for ADI/PTI, and extrapolation of research results under short-term exposure onto persistent exposure scenarios. The suggested recommendations for substantiation of modifying factors will allow unifying their application to a certain extent when calculating ADI/PTI of chemicals. Before any permissible risk levels are fixed in a process of hygienic standard development, it is advisable to apply the following permissible health risk level: for quantitative assessment, lifelong risk of a severe disease or death being equal to 1∙10-4; for semi-quantitative risk characteristics, hazard quotient equal to 1; for risk evolution analysis, reduced health risk index equal to 0.05.

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Study on the eruption timing of permanent teeth among children aged between five and ten years visiting Dental College in Mangalore India

Acta Facultatis Medicae Naissensis ◽

10.5937/afmnai2003294m ◽

2020 ◽

Vol 37 (3) ◽

pp. 294-301

Author(s):

Varshini Marimuthu ◽

Pushparaja Shetty

Keyword(s):

Dental Caries ◽

Oral Cavity ◽

Biological Markers ◽

Permanent Tooth ◽

Permanent Teeth ◽

Multiple Factors ◽

Study Population ◽

Maxillary Lateral Incisor ◽

The Right ◽

Mandibular First Molar

Teeth are biological markers of maturity, and their eruption into the oral cavity is an essential milestone in an individual's life. Multiple factors have been considered to play a role in the pattern of tooth eruption, including dental caries, fluorides and congenital conditions such as Down's syndrome. The aim of the paper was to determine the time of eruption of permanent teeth amongst children aged between five and ten years, visiting the Dental College in Mangalore. A survey was conducted among children aged between 5 to 10 years visiting A.B. Shetty Memorial Institute of Dental Sciences Deralakatte, Mangalore. Each child included in the study was screened by clinical examination for the erupted and erupting permanent teeth. A parent/guardian accompanying a child was interviewed and their data were recorded. The study revealed that the first tooth to erupt was the left mandibular first molar, with a mean age of eruption at 6.4 years. A slight early eruption of teeth was noticed in the left side of the jaw compared to the right side in the present study. The first permanent tooth to erupt in the oral cavity is the left mandibular first molar and there is a slight delay in the eruption of the maxillary lateral incisor in the study population.

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The use of hydroxyapatite toothpaste to prevent dental caries

Odontology ◽

10.1007/s10266-021-00675-4 ◽

2021 ◽

Author(s):

Kelsey O’Hagan-Wong ◽

Joachim Enax ◽

Frederic Meyer ◽

Bernhard Ganss

Keyword(s):

Dental Caries ◽

Tooth Loss ◽

Low Ph ◽

Review Article ◽

Narrative Review ◽

Tooth Structure ◽

Demineralized Enamel

AbstractDissolution of hydroxyapatite from the tooth structure at low pH can lead to the irreversible destruction of enamel and dentin, which if left untreated can result in pain and tooth loss. Hydroxyapatite toothpastes contain hydroxyapatite particles in micro- or nanocrystalline form that have been shown to deposit and restore demineralized enamel surfaces. As such, they are currently being explored as a fluoride-free anti-caries agent. This narrative review article aims to summarize the recent findings of the research investigating the remineralization potential of HAP toothpaste in vitro, in situ and in vivo, as well as some other applications in dentistry.

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