Results 11 to 20 of about 8,366 (207)
Scientia Pharmaceutica, 2023 This study aimed to prepare tablets of black pepper extract using the Design of Experiments (DOE) approach. The levels of three factors—compressional force, croscarmellose sodium (CCS), and microcrystalline cellulose (MCC)—were screened using the one ...
Chaowalit Monton +4 more
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Evaluation of malting quality of spring barley genetic resources from different regions of origin
Kvasný průmysl, 2021 A set of 92 genetic resources of spring barley split into groups according to the areas of origin was studied in terms of grain malting quality. The following malting parameters were monitored in this study: nitrogen content in barley grain, malt extract,
Marta Zavřelová +4 more
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KONA Powder and Particle Journal, 2013 Compaction is a key unit operation in many particulate industries. Accordingly, this study addresses a research question of considerable importance concerning compact (or tablet) formation, i.e., the feasibility of using mechanical properties of powder ...
Anuranjan Pandeya, Virendra M. Puri
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Fermentation, 2021 This paper aimed to compare the quality indicators of hull-less (naked) barley malt with malt obtained from hulled barley, according to the recommended values for standard pale malt.
Kristina Habschied +6 more
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In vitro evaluation of marketed antimalarial chloroquine phosphate tablets [PDF]
Journal of Vector Borne Diseases, 2005 Background & objectives: The aim of the present study is to investigate the physicochemicalequivalence of seven brands of tablets containing chloroquine phosphate, an antimalarial purchasedfrom different retail pharmacy outlets.Methods: The quality and ...
Amit K. Patel, Bhupendra G. Prajapati, Rubina S. Moria & Chhaganbhai N. Patel
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SOME RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF THE BISCUIT DOUGH WITH CACAO AND CAROB FLOUR
Food and Environment Safety, 2023 The purpose of this paper is to investigate some rheological properties (viscosity and swelling) and organoleptic characteristics of the biscuit dough consisting of the natural or alkalized cacao and carob. Natural or alkalized cacao and medium thermally
Sergiy BORUK +3 more
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Optimization of Povidone K-30 and Sodium Starch Glycolate on Levofloxacin Tablet by Factorial Design
Jurnal Ilmu Dasar, 2020 The aim of this study was to determine the effect of binder and disintegrant excipients toward tablet properties of levofloxacin as the latter tends to suffer brittle fracture upon compression.
Dwi Setyawan +4 more
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Pharmaceutics, 2021 The utilization of co-processed excipients (CPEs) represents a novel approach to the preparation of orally disintegrating tablets by direct compression. Flow, consolidation, and compression properties of four lactose-based CPEs—Cellactose® 80, CombiLac®,
Martin Dominik +7 more
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Quality Attributes and In Vitro Bioequivalence of Different Brands of Amoxicillin Trihydrate Tablets
Pharmaceutics, 2017 Bacterial resistance and antibiotic drug effectiveness can be related to administering generic products with a subtherapeutic dose or poor in vivo drug release.
Moawia M. Al-Tabakha +3 more
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The dependence of malt quality on the variety and year.
Kvasný průmysl, 2013 Eleven spring barley varieties from harvest years 2009, 2010 and 2011 were studied. Eight basic technological parameters of malt for the determination of malting quality of barley were assessed: content of nitrogenous substances in barley, malt extract ...
Štefan DRÁB +5 more
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