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Purpose: The degenerative joint disease is a temporomandibular disorder. By analysing texture parameters, it becomes possible to characterize and differentiate various tissues, based on their textural properties according to cone-beam computed tomography (CBCT). This study evaluated degenerative diseases in the temporomandibular joint through texture analysis.
Methods: Eighty images of the jaw condyle with three types of degenerative diseases, flattening, osteophytes, erosion and control group were analysed, obtained through CBCT. The analyses were carried out through texture analysis with three regions of interest (ROIs) corresponding to specific bone sites. The scans were exported to MaZda software, in which the ROIs were delimited following previously marked contours, and the co-occurrence matrix values were calculated for selected texture analysis parameters.
Results: The erosion group showed a significantly different behaviour from the other groups for all analysed parameters.
Conclusion: This study highlights the potential of texture analysis in characterizing medullary bone changes in condyles affected by erosion. Texture analysis allows for a more comprehensive assessment of bone condition on CBCT images. These results have implications for early detection and monitoring of degenerative changes in the temporomandibular joint, thus allowing preventive intervention and personalized treatment planning, improving the prognosis of the disease.
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http://dx.doi.org/10.1590/acb401325 | DOI Listing |
Traditional cheese production represents an important aspect of gastronomic heritage, blending cultural identity with sensory characteristics. This study investigates the sensory characteristics, consumer preferences, and physicochemical properties of three traditional Swedish hard cheeses-Grevé, Herrgård, and Präst-matured for 12 and 18 months. Using Quantitative Descriptive Analysis (QDA), instrumental color and texture profiling, and a hedonic consumer study, the research explores how cheese type and maturation influence sensory perception and liking.
View Article and Find Full Text PDFJ Poult Sci
September 2025
Yamaguchi Prefectural Technology Center for Agricultural and Forestry, 10318 Mure, Hofu, Yamaguchi, 747-0004, Japan.
This study aimed to characterize the sensory attributes of Japanese thigh meat, such as texture, odor, and flavor/taste, and to identify the instrumental parameters that distinguish it from commercial broiler chickens. Six chicken thigh meats were used: one (, 14-week old) and five broilers-three Ross 308 (7, 7, 9-week old), one Hubbard ColorPac (10-week old), and one Hubbard RedBro (10-week old)-from different producers. Descriptive sensory analysis was conducted with a trained panel to establish a comprehensive sensory lexicon and quantify attribute intensities of thigh samples cooked in a steam convection oven at 185°C.
View Article and Find Full Text PDFFront Med (Lausanne)
August 2025
Department of Hematology, Qilu Hospital, Shandong University, Jinan, China.
A 73-year-old male was admitted to our department with complaints of upper abdominal distension, accompanied by dull pain and belching for more than 10 days. Gastroscopy revealed a broad-based raised lesion, approximately 1.0 cm in diameter, on the anterior wall of the gastric body, with a central star-shaped depression, erosion, and surrounding congestion.
View Article and Find Full Text PDFJ Food Sci Technol
October 2025
Centro de Ciências Químicas, Farmacêuticas e de Alimentos (CCQFA), Universidade Federal de Pelotas (UFPEL), Prédio 31, Sala 103, Capão do Leão, Pelotas, RS 960010-900 Brazil.
Abstract: This study aimed to evaluate the physicochemical properties of fruit waste flour (FWF) composed of pineapple, acerola, and passion fruit (adapted from the Brazilian Amazon) and its impact on the physicochemical and sensory attributes of edible ice cream. FWF was measured for parameters of the proximate composition, total fibers, total phenolic content, and antioxidant capacity. Three formulations of sorbet-type edible ice cream were developed: one addition with FWF (AFWF), one without FWF (WFWF), and a commercial standard (CS) sample; these were characterized based on the proximate composition, total fibers, pH, total acidity, water activity, instrumental color, and sensory acceptance (flavor, texture, and overall appearance).
View Article and Find Full Text PDFJ Food Sci Technol
October 2025
Department of Food Science, Tunghai University, Taichung City, 40704 Taiwan.
Chocolate is often used in 3D food printing, however in 3D food printing cold extrusion systems, chocolate often faces the issue of temperature-induced clumping. To address this texture alteration, the method of adding oleogels is employed. This study examines the impact of monoglycerides (MAG), sucrose fatty acid ester (SE) and hydroxypropyl methylcellulose (HPMC) oleogels on the thermal and textural properties of 3D printed white and dark chocolates.
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