We conclude that the combination of MD of the solid tumoral part and FA of the peri-tumoral region is a noninvasive method to differentiate low-grade from high-grade gliomas.

Aim To assess with diffusion tensor tractography (DTT) the interobserver agreement of white matter tract involvement in patients with gliomas. Patient and Methods A prospective study was conducted on 35 patients (21 male, 14 female; age: 2–71 years) with gliomas that underwent DTT. Two independent readers assessed the patterns of involvement of the corticospinal tract, corpus callosum, optic radiation, and fasciculi as normal, edematous, displaced, infiltrated, or disrupted. Results Overall interobserver agreement of involvement of the white matter tracts was excellent (κ = 0.93; 95% confidence interval [CI], 0.91–0.95; p = 0.001). Interobserver agreement was excellent for involvement of corticospinal tracts (κ = 0.81; 95% CI, 0.57–1.00; p = 0.001), corpus callosum (κ = 0.91; 95% CI, 0.75–1.00; p = 0.001), optic radiation (κ = 0.77; 95% CI, 0.53–0.98; p = 0.001), and fasciculi (κ = 0.912; 95% CI, 0.81–0.99; p = 0.001. The interobserver agreement was excellent for tract edema (κ = 0.81; 95% CI, 0.57–1.00; p = 0.001), tract displacement (κ = 0.91; 95% CI, 0.75–1.00; p = 0.001), tract disruption (κ = 0.81; 95% CI, 0.57–1.00; p = 0.001), and good for tract infiltration (κ = 0.77; 95% CI, 0.53–0.98; p = 0.001). The interobserver agreement was excellent for white matter tract involvement in patients with low-grade gliomas (κ = 0.81; 95% CI, 0.57–1.00; p = 0.001) and high-grade gliomas (κ = 0.91; 95% CI, 0.75–1.00; p = 0.001). Conclusion DTT is a reliable and reproducible method for assessment of white matter tract involvement in patients with low- and high-grade gliomas.

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Vegetable oils are found in three major classes in the market; soft (liquid) oils, hard oils (shortening) and margarine that differ in their blends, physical and chemical properties. Sunflower oil, palm oil shortening, partially hydrogenated soybean oil (HSBO) and soft margarine were used to represent these classes in this study. Crunchy toast recipes (high fat roasted pan bread) were prepared using different ratios of these fatty matters (5,10,15,20 and 25% flour basis) and applying different heat treatments in roasting process (110 o C/hr, 140 o C/25 min and 170 o C/15 min). The partially hydrogenated soy oil (HSBO) showed the best stability and longest product shelf life, where sunflower oil was the lowest stability and worst product shelf life, that is indicated by stability chemical indices (peroxide value, free fatty acid, acid value, iodine value and TBA value) and storage tolerance.Not only the fat type influenced the shelf life but also the ratio of this fat. Moreover, the heat treatment clearly affect the stability and shelf life of the crunchy toast where the highest adding ratio and heat treatment the lowest stability and shelf life of products.Adding 1.5% of crushed herbs seeds (cumin, fennel and blackseed) enhances obviously the stability of oil and shelf life of product