Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life [PDF]
Journal of Food and Bioprocess Engineering, 2021 In this paper, it was aimed to investigate physicochemical and sensorial characteristics of cocoa sponge cake containing xanthan gum during maintenance interval.
Zahra Khoshdouni Farahani
doaj
Absorbent product to absorb fluids [PDF]
, 1982 A multi-layer absorbent product for use in contact with the skin to absorb fluids is discussed. The product utilizes a water pervious facing layer for contacting the skin, overlayed by a first fibrous wicking layer, the wicking layer preferably being of ...
Correale, J. V., Dawn, F. S.
core +1 more source
Micro and nanoparticles of native and modified cassava starches as carriers of the antimicrobial potassium sorbat [PDF]
, 2016 Cross-linked and/or acetylated cassava starches were synthesized and characterized. The acetylation increased the water retention capacity and the solubility in water while the higher level of cross-linking produced the opposite effect on starch. Native (
Alzate Calderón, Paola Carolina +3 more
core +1 more source
Skin‐Interfaced Therapeutic Patches for Wound Fluid Management and Transdermal Drug Delivery
Advanced Healthcare Materials, EarlyView.This study presents an integrated skin‐interfaced device combining microfluidics, hydrogel film technology, flexible electronics, and iontophoresis‐based transdermal delivery of PDRN to enhance wound healing. The device effectively manages wound fluid, maintains optimal moisture, and non‐invasively delivers therapeutic drugs.
Dongjun Han +5 more
wiley +1 more source
Foods, 2021 In this work, nanoemulsion-based delivery system was developed by encapsulation of fennel essential oil. A response surface methodology was used to study the influence of the processing conditions in order to obtain monomodal nanoemulsions of fennel ...
Rubén Llinares +4 more
doaj +1 more source
Nutritional characterization of gluten free non-traditional pasta [PDF]
, 2018 When a food is formulated, its characterization is important from the chemical and biochemical point of view; even more whennon-traditional raw materials are used. Noodles were made with cassava starch and corn flour (4:1), milk, egg, salt and xanthangum.
Chigal, Paola Soledad +2 more
core
Effect of different hydrocolloids on barbari bread texture and microstructure [PDF]
, 2013 Applying several hydrocolloids in ascending concentrations (0.1, 0.5 and 1% w/w flour basis) to bread making procedure was considered. Effect of hydrocolloids [guar, xanthan gum, carboxylmethylcellulose (CMC), and hydroxypropylmethylcellulose (HPMC)] as ...
Maleki, G., Milani, J.M.
core +1 more source
Oxygen and ROS Delivery for Infected Wound Healing and Future Prospects
Advanced Healthcare Materials, EarlyView.Bacterial infection is a major driver of delayed wound healing and postsurgical readmissions; with rising antibiotic resistance, solid peroxide–releasing biomaterials offer sustained delivery of ROS/O2 for antimicrobial control and microenvironmental modulation.
Ayden Watt +7 more
wiley +1 more source
Inhibitory Effects of Some Hydrocolloids on the Formation of Advanced Glycation End Products and Heterocyclic Amines in Chemical Models and Grilled Beef Patties [PDF]
, 2023 Hongfei Du +5 more
openalex +1 more source
Influence of Matrix Type on Surface Roughness of Three Resins for Provisional Crowns and Fixed Partial Dentures [PDF]
, 2017 Purpose: This study evaluated the effect of matrix type on the surface roughness of resins for provisional crowns and fixed partial dentures. Materials and methods: Ninety specimens of two acrylic resins (Trim II, Tab2000) and one bis-acryl composite ...
Ayuso Montero, Raúl +4 more
core +1 more source