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In the Scandinavian countries, as in several other countries, the discussion about the general supplementation of fluoride by the consumption of water has been intensive and sometimes inflamed. The situation in Sweden at present does not permit this possibility of rational caries prophylaxis to be utilised. Thus it has been necessary to take advantage of topical application of fluorides. It is therefore natural that a large number of clinical tests in this field have been carried out in Scandinavia. The experience of these clinical tests have been put to practical use with the result that today most children take part in one or other form of mass prophylactic measures, including the use of topical fluoride application.

The purpose of this paper is to investigate the salivary fluoride retention as fluoride concentration, amount of soluble fluoride, half-life (t_1/2) and salivary flow rate of different amounts of toothpaste and rinsing procedures.

A randomized crossover study of 21 healthy volunteers was designed to compare pharmacokinetic parameters of 1 g (B1) and 0.3 g (B0.3) of toothpaste without rinsing and brushing with 1 g of toothpaste with expectoration followed by water rinsing (B1R). Unstimulated saliva was collected before brushing as a baseline and at 0, 5, 10, 30, 60 and 90 min after the completion of the tooth brushing procedure.

The salivary fluoride concentration and amount of soluble fluoride of the B1 group were significantly higher than the B0.3 and B1R groups. The B1 and B1R groups prolonged the remineralizing level up to 60 min while the B0.3 group retained their remineralizing levels for 30 min. The initial t_1/2 (rapid phase) of B1 and B1R groups were significantly longer than the B0.3 group. The late t_1/2 (slow phase) of the B0.3 group was significantly longer than the B1 group. This is called the two-compartment open pharmacokinetics model. There was no statistical difference of salivary flow rates between all groups.

Non-rinsing and the amount of fluoride toothpaste play an important role in raising salivary fluoride levels and prolonging the remineralizing level of the oral cavity.

One of the arguments used against British entry to the EEC was the loss of sovereignty; that Parliament would not be able to fully control all the statutory measures which would be applied to the people. EEC regulations apply without implementation by national governments, but since member‐states, through their representatives on Council and Commission, have participated, it is considered that national governments have in effect enacted them. EEC Directives as the name implies requires national governments to apply the provisions of the EEC measure; transitional exemptions up to five years are usually included for individual provisions, where internal adjustment is required. MAFF food regulations, implementing EEC Directives, have been made after this pattern for a number of food additives. The statutory measures are unlikely to present any greater difficulties than usual, but in interpretation, courts in this country have to consider EEC law above that of English and Scottish courts. The Court at Luxemburg exists mainly for interpretation, but courts and litigants have been advised against reference owing to the lengthy delays and the high court or court of sessions should make is interpretation based on EEC law.

Almost 10 years ago, attention was drawn to the many pitfalls involved in the treatment of tuberculosis (TB) in prison settings, based on field experience from the ICRC (International Committee of the Red Cross) (Coninx et al., 1995). Since that time, the ICRC has continued working in the field of TB in prisons, either directly or by supporting the local programmes in different countries. Further experience gained since then has, if anything, confirmed and reinforced the worries caused by the specific problems posed both by the prison environment and by “prisoner‐patients” for the treatment of TB. Medical staff working in prisons need to be familiar with these issues if tuberculosis is to be managed and treated successfully. With the menace of drug‐resistant TB no longer merely a marginal problem but arguably becoming a direct menace to public health, it becomes all the more important to be aware of these pitfalls. This paper addresses the following: * why prison settings are especially difficult for TB detection and management; * why prisoners can be particularly difficult patients; * how different resistant strains of TB are produced or enhanced in prisons; * added difficulties in treating MDR‐TB in prisoners; and * how and why the association of TB and HIV complicate TB, and MDR‐TB, treatment in prisons even further. The photographs and additional illustrations are from the author’s collection. Permission was obtained from all persons photographed for reproduction.

The purpose of this paper is to assess whether or not electroencephalography (EEG) provides a valuable and substantial contribution to the prediction of consumer behaviour and their preferences during product consumption. In this study, the authors especially focus on individual preferences during a wine tasting experience.

A consumer neuroscience experiment was carried out with 26 participants that evaluated different red wines while their brain activity was recorded with EEG. A within-subjects design was employed and the experiment was carried out in two sessions. All participants took part in a blind taste session (no label session), in which information about the wine was not disclosed, and a normal taste session (label session), during which the bottle and its label were visible.

The findings suggest that EEG is a useful tool to study brain activity during product experience. EEG has high temporal resolution, low costs, small dimensions and superior manoeuvrability compared to other consumer neuroscience tools. However, it is noticed that there is a lack of solid theoretical background regarding brain areas (e.g. frontal cortex) and brain activity (e.g. brain waves) related to consumer preferences during product experience. This lack of knowledge causes several difficulties in replicating and validating the findings of other consumer neuroscience experiments for studying consumer behaviour.

The experiment presented in this paper is an exploratory study. It provides insights into the possible contribution of EEG data to the prediction of consumer behaviour during product experience.

The brief announcement that the Government had accepted that there should be regulations on open date marking of food, to come into effect in 1975, will come as no surprise. It is a timely reminder of what public pressure can achieve these days; how sustained advocacy and publicity by interested sectors of society—magistrates, local authorities, public health workers, consumer groups—can secure legislative changes which, in this case, run counter to trade opinions and the recommendation originally made by the Food Standards Committee that such a proposal was not practical and the existing law was an adequate protection. This was stated in the FSC Report on Food Labelling of 1964, although there was no indication of the evidence reviewed or that the subject had been considered very deeply; it was, after all, only a small fraction of the problem of food labelling control. It was also stated in this Report that in certain cases, date‐stamping of food could give to purchasers a false sense of security, “not justified by the conditions under which the food has been kept since manufacture”.

This paper aims to examine a copy Hiraga Gennai wrote advertising the toothpowder brand Sosekiko in terms of its target audience, product decisions pertaining to branding and packaging, pricing and advertising objectives and message appeals. A masterless samurai in the eighteenth century, Hiraga Gennai is considered Japan’s first advertising copywriter. Life of the versatile Renaissance man Gennai and the influences of his accomplishments on advertising in following generations are briefly discussed.

The research draws from a sampling of classical and contemporary literature as well as the interpretation of the images shown here. Visual content is described and analyzed as well.

Gennai’s witty and humorous advertising copy for handbills attracted the townspeople of Edo. The toothpowder market was mature and competitive, and Gennai’s copy emphasized differentiation through packaging and volume discount rather than ingredients. The advertising copy has culturally unique aspect: It appeals to the audience’s ninjo, or feelings of humanity, and explicitly solicited disseminating positive word-of-mouth by the audience.

This research shows that activities resembling more contemporary marketing practices, such as advertising and branding, for consumer products such as toothpowder existed in eighteenth-century Japan, more than a century prior to the paradigmatic development of marketing concept. The possibility for Gennai as a potential strategic marketing planner and implementer, in addition to advertising copywriter, is researched and analyzed.

The purpose of this paper is to evaluate effects of simultaneous supplementation of milk protein concentrate (MPC) as texture modifier and microencapsulated Lactobacillus paracasei (L. paracasei) (entrapped in gellan–caseinate) on physico-chemical, sensorial and microbial characteristics of yogurt during storage time.

L. paracasei cells were encapsulated through unique pH triggered gelation technique using combination of sodium caseinate-gellan gum as protective shell material. MPC was also used to improve physico-chemical indices of probiotic yogurt at different levels (0–3 percent).

The results showed that yogurt samples containing encapsulated L. paracasei showed lower post-acidification and higher viability. Samples containing encapsulated L. paracasei showed less syneresis amount, due to possible hydration of shell material, also application of MPC could reduce this attribute during storage time. The numbers of probiotic bacteria were remained above the recommended therapeutic minimum throughout the samples.

The findings suggest a practical ingredient in probiotic dairy product. Simultaneous usage of this kind of encapsulation via MPC enhanced sensorial and physical properties of probiotic yogurt while of no reduction in viable counts survival.

This study revealed usage of microcapsules of L. paracasei prepared by the gelation of sodium caseinate-gellan gum could be a suitable manner for delivery of probiotics in fermented dairy products like yogurt.

This study aims to evaluate the quality characteristics of low-fat functional carabeef cookies incorporated with different levels of guar gum.

Meat cookies were incorporated with 0.5, 1.0 and 1.5 per cent guar gum powder to replace 20, 30 and 40 per cent hydrogenated vegetable fat, respectively. The formulation of low-fat carabeef cookies was maintained by addition of water.

There was a significant difference (p < 0.02) between control and treatments for all physico-chemical properties, except pH and thickness. The cooking yield increased significantly (p < 0.04) at 1.5 per cent level of guar gum. Moisture, protein and ash percentage increased significantly (p < 0.02) while there was significant (p < 0.00) reduction in fat percentage. The diameter and spread ratio of cookies decreased significantly (p < 0.03) with incorporation of guar gum. The sensory scores were not significantly affected with respect to color and appearance, flavor, texture, crispiness, aftertaste and overall acceptability at 1.5 per cent level. There was no significant difference in hardness and adhesiveness values, as well as color parameters.

The experiment can be further carried out to evaluate complete product profile and storage stability of product under different packaging conditions.

Fat imparts richness and tenderness, improving flavor and mouth feel to processed meat products, but higher fat consumption may lead to various life style diseases. Reducing fat content with fat replacers in meat cookies without affecting the sensory characteristics may be a significant challenge. Guar gum powder may be an excellent option at 1.5 per cent level to replace 40 per cent of hydrogenated vegetable fat without compromising quality attributes.

The present study was aimed to enhance the nutritional quality of veg bottle gourd balls by incorporating boiled mashed egg replacing bottle guard in the formulation of batter.

Three different levels, viz. 50, 60 and 70 per cent of boiled mashed whole egg were taken to optimize the level of egg in veg balls by replacing the bottle gourd. The developed products were evaluated for physico-chemical, proximate analysis and sensory evaluation on Day 0, 3, 6 and 9 of storage, whereas microbiological studies of the product were conducted on Day 1, 4, 7 and 10.

The pH, cooking yield and weight gain were non significantly higher in egg-incorporated balls as compared to control. Similar trends were observed for mean Thio Barbituric Acid (TBA) and free fatty acid (FFA) values, however, the estimated values remained within the acceptable limit throughout the storage period. Mean protein and fat content were significantly (p < 0.05) higher and the moisture content was significantly lower (p < 0.05) in egg-incorporated balls. There was no significant difference for mean Total Plate Count, Yeast and mould count and Psychrophillic count between the treatments and control during storage except at later stage on Day 7 and 10. The mean sensory scores were found to be the highest for egg balls, with 60 per cent boiled mashed whole egg for all sensory attributes and the flavor was very much liked by the sensory panelists.

The trials can be further carried out for some color and properties, with the addition of various antioxidants and antimicrobial agents.

Veg bottle gourd balls are a very much relished delicacy of Indian culinary practices. The incorporation of egg not only enhanced the nutritional properties, also improved the flavor and consumer acceptance. It can be a very good alternative to cope up with malnutrition and hunger.