Results 21 to 30 of about 5,314 (198)

Chemical Stability of Ceftazidime Compounded in Saline, Glycerin and Dexamethasone-SP Solutions Stored at -20°C, 4°C and 25°C Over a 60 Day Period. [PDF]

Vet Dermatol
ABSTRACT Background Chronic cases of canine otitis externa (OE) often develop infections with Pseudomonas aeruginosa (PA). Given the organism's high level of resistance, veterinary surgeons often turn to compounded solutions. Limited data describing the stability and potency of compounded ceftazidime (CAZ) solutions are available, which may affect ...
Snidow M, Bachtel J, Hoppers S, Banks K, Gustafson D, Daniels JB, Tsai W.   +6 more
europepmc   +2 more sources

Spectral Pattern of Chocolate Production: Early Detection of Quality Problems. [PDF]

J Food Sci
ABSTRACT Quality defects in chocolate can be classified as physicochemical quality problems and structural instability (blooming). Both problems can be detected after production and generally take time to become visible. Therefore, early detection tools are necessary to prevent economic losses in the food industry. In this study, FTIR spectra collected
Küçükduman Y, Korkmaz İD, Çiftçi HG, İpkin G, Argün S, Kara ZP, Bilge Özel G, Taştan Ülkü Ö, Toker ÖS, Mutlu Z.   +9 more
europepmc   +2 more sources

Babassu-Derived Sachet for Pereskia aculeata-Based Oily Sauce: A Bio-Compostable Single-Use Packaging Option. [PDF]

J Food Sci
ABSTRACT Films were produced from babassu mesocarp flour (BM) and from a composite with BM cake (BMC), a by‐product of oil extraction; both were subjected to alkaline and hydrothermal treatments. The films were tested as sachets for packaging an artisanal ora‐pro‐nóbis pesto.
Gonçalves LO, Farias PM, Freitas TF, Zago L, Moreira RFA, Maniglia BC, Fai AEC.   +6 more
europepmc   +2 more sources

Influence of Cocoa Liquor Origin on Cocoa Butter Composition and Color, Texture, and Rheological Properties of Milk and Dark Chocolates: A Preliminary Study. [PDF]

Food Sci Nutr
This study compared cocoa liquors from Ecuador, Ghana, and Côte d'Ivoire and evaluated their effects on the color, textural, and rheological properties of milk and dark chocolates. The results showed that cocoa origin influenced cocoa liquor characteristics and contributed to differences in chocolate quality.
Ozdemir O, Keskin-Cavdar H, Polat S, Unal MU.   +3 more
europepmc   +2 more sources

Estudio del aprovechamiento de glicerina procedente de la producción de biodiésel para la obtención de acetatos de glicerina [PDF]

, 2011
La glicerina como subproducto de la producción de biodiésel es un tema de importancia desde que la producción mundial de este biocombustible se ha incrementado considerablemente en los últimos años.
García Rodríguez, Manuel, Serrano Oliván, Anabel, Botella Abad, Lucía   +2 more
core   +2 more sources

Characterization of white chocolate enriched with co-encapsulated <i>Lactobacillus acidophilus</i> (<i>La-5</i>) and rose hip shell fruit extract: Characterization, probiotic viability during storage, and in vitro gastrointestinal digestion. [PDF]

Food Sci Nutr
This study is focused on producing a novel type of probiotic chocolate including co‐encapsulated Lactobacillus acidophilus bacteria and rose hip shell fruit extract. The addition of microcapsules to chocolate affects its quality as measured by rheological, textural, and thermal properties, particle size distribution, color indices, total phenolic ...
Didar Z.
europepmc   +2 more sources

Improving flushing processes through targeted control of the temperature boundary conditions

Proceedings in Applied Mathematics and Mechanics, Volume 23, Issue 4, December 2023., 2023
Abstract In this contribution the authors investigate how flushing of chocolate using a follow‐up chocolate in a straight horizontal pipe is affected by temperature. The authors investigate a non‐uniform distribution of temperature across the considered domain. This is done using two cases, where the first exhibits a wall temperature deviating from the
Vera Liebmann, Matti Heide, Hannes Köhler, Frank Rüdiger, Jochen Fröhlich   +4 more
wiley   +1 more source

Importance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products

International Journal of Food Science &Technology, Volume 58, Issue 11, Page 5938-5946, November 2023., 2023
The rheological properties of dark chocolate samples were modified with two emulsifiers (lecithin and polyglycerol polyricinoleate (PGPR)) used in different amounts, and then these chocolate samples were applied in the enrobing process of wafer products.
Gökşen Işık Ertural, Recep Gunes, Omer Said Toker, Ibrahim Palabiyik, Nevzat Konar, Osman Sagdic   +5 more
wiley   +1 more source

Effect of glycerin on immediate cutaneous reactions of histamine (positive) and phosphate‐buffered saline (negative) controls in intradermal skin testing of healthy dogs: A randomised, blinded study

Veterinary Dermatology, Volume 34, Issue 4, Page 348-354, August 2023., 2023
Background – Glycerinated allergen extracts contain 50% glycerin, an excellent preservative. While glycerin is a recognised irritant in humans, the utility of glycerinated extracts for intradermal testing has not been validated in dogs. Hypothesis/Objective – To determine and compare the effects of glycerin on immediate cutaneous reactions to ...
Frane Banovic, Cheryl Vargo, Tara Denley
wiley   +1 more source

Reformulation of a Chocolate Spread: Impact of Replacing Cocoa With Carob [PDF]

Journal of food science.
ABSTRACT Cocoa prices are expected to continue rising due to strong demand and unstable crop yields, increasing the need for plant‐based alternatives in chocolate spread formulations. This study aimed to investigate the effects of replacing cocoa powder with carob powder (0–100%) on the physicochemical, nutritional, textural, structural, and sensory ...
Dammak I, Tounsi L.
europepmc   +2 more sources