Slowly progressive aphasia has been found in 8 published cases, 2 of whom progressed over a period of years to generalized dementia. Positron emission tomography demonstrated decreased glucose metabolism in the left perisylvian region in 2 cases. We describe a patient who had slowly progressive aphasia and developed generalized Alzheimer's dementia 7 years after presentation. There was no clinical or laboratory evidence of concomitant disease. Computerized tomography showed generalized atrophy more marked on the left perisylvian region late in the disease, when EEG showed generalized slowing more marked on the same area. Slowly progressive aphasia of old age should be considered a separate entity until further studies elucidate its relation to Alzheimer's dementia.
The aim of the present study was to evaluate the application of three different edible coatings as pretreatment to drying and their influence on mass transfer kinetics, vitamin C retention and color preservation during process. Therefore, part of the slices of kiwifruit was covered with the pectin (with and without glycerol), another part was covered with the soy protein isolate and the rest of the samples were used as control, before the drying process at 60 °C and 70 °C. Vitamin C, color and water content were analyzed before and after the drying. Fick’s model and Page model were fitted to the experimental data obtained in drying process. The results highlighted the potential of using edible coating as an alternative to obtain high-quality dried food, reducing vitamin C losses and the darkening of the product without affecting the mass transfer during hot air drying.
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