Results 261 to 270 of about 28,361 (317)
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The cytocompatibility of hydrocolloid dressings

Journal of Wound Care, 1997
The purpose of this study was to evaluate the effect on fibroblast proliferation of hydrophilic particles isolated from six commercial hydrocolloid dressings.The hydrophobic adhesive matrix of six hydrocolloid dressings was removed using a reflux extraction method with an organic solvent (xylene).
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Granugel: hydrocolloid gel

British Journal of Nursing, 1996
Hydrogels have been used for some time in wound management to maintain a moist wound interface and to aid the debridement of slough and necrotic tissue. Granugel (ConvaTec) is a combination of both hydrogel and hydrocolloid, which has been shown to be a safe and effective dressing that is also cost-effective.
openaire   +3 more sources

Design of a new hydrocolloid dressing

Burns, 1989
Hydrocolloid dressings composed of dextran, phospholipid, glycerol and sodium lauryl sulphate have been formulated. A ventilated hygrometer system has been used to study the evaporative water loss (EWL) from the excised wound of rats with and without these dressings.
C.T. Hung, A. Nangia
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Antioxidant Activity and Release Kinetics of Caffeic and p-Coumaric Acids from Hydrocolloid-Based Active Films for Healthy Packaged Food.

Journal of Agricultural and Food Chemistry, 2018
Sustainable hydrocolloid-based films containing natural antioxidants, caffeic and p-coumaric acids at different concentrations of 0.5%, 1%, 5%, and 10% w/w of polymers, were designed for packing fatty foods.
Nasreddine Benbettaieb   +3 more
semanticscholar   +1 more source

Comprehensive study of intrinsic viscosity, steady and oscillatory shear rheology of Barhang seed hydrocolloid in aqueous dispersions

Journal of food process engineering, 2019
Barhang seed (Plantago major seed [PMS]) is rich of gum and can be potentially used as a new hydrocolloid in foodstuffs for different purposes. Rheological behaviors of hydrocolloids are the most important features of them in food applications.
Rasoul Niknam   +3 more
semanticscholar   +1 more source

A comprehensive review on food hydrocolloids as gut modulators in the food matrix and nutrition: The hydrocolloid-gut-health axis

Food Hydrocolloids, 2023
D. Ağagündüz   +6 more
semanticscholar   +1 more source

Polysaccharide Hydrocolloids of Commerce

1958
Publisher Summary This chapter discusses the polysaccharide hydrocolloids of commerce. Following the modern trend, this name is condensed to “polysacolloids.” Polysacolloids abound in Nature as structural, storage, vascular, or functional components of plant and animal tissues, but only a limited number, all from plant sources, are of commercial ...
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Gums and Hydrocolloids

2006
chap.
Doublier, J.L., Cuvelier, G.
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Measurement of the viscosity of irreversible hydrocolloids

Journal of Oral Rehabilitation, 1993
Three techniques have been used to assess the shear rate dependence of the viscosity of mixed alginate impression materials prior to setting. Two methods used a cone‐plate viscometer, and one method was a capillary extrusion technique. Data from the three sets of experiments have been critically compared.
E.C. Combe, T.M. Wanis, A.A. Grant
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Hydrocolloids, Modified Hydrocolloids as Food Recipes and Formulating Agents

Journal of Food Processing & Technology, 2011
Modified starches, xanthan, diagum SR, etc were researched as food recipes for chunk in gravy for evaluating the possibilities of their sensory and physical evaluations. Various concentrations of major hydrocolloids were formulated as recipes and pH of the recipes was also studied incorporating sodium carbonate.
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