Results 21 to 30 of about 798,559 (254)

Generation of Synthetic Data for the Analysis of the Physical Stability of Tailing Dams through Artificial Intelligence

Mathematics, 2022
In this research, we address the problem of evaluating physical stability (PS) to close tailings dams (TD) from medium-sized Chilean mining using artificial intelligence (AI) algorithms.
Fernando Pacheco, Gabriel Hermosilla, Osvaldo Piña, Gabriel Villavicencio, Héctor Allende-Cid, Juan Palma, Pamela Valenzuela, José García, Alex Carpanetti, Vinicius Minatogawa, Gonzalo Suazo, Andrés León, Ricardo López, Gullibert Novoa   +13 more
doaj   +1 more source

Quality Characteristics and Shelf-Life of Ultra-High Pressure Homogenized (UHPH) Almond Beverage

Foods, 2015
The effects of ultra-high-pressure homogenization (UHPH) at 200 MPa, in combination with different inlet temperatures (55 or 75 °C) during storage at 4 °C were studied and compared with pasteurized (90 °C, 90 s) almond beverage.
Victoria Ferragut, Dora C. Valencia-Flores, Marianita Pérez-González, Joan Gallardo, Manuela Hernández-Herrero   +4 more
doaj   +1 more source

The Value of Bead Coating in the Manufacturing of Amorphous Solid Dispersions: A Comparative Evaluation with Spray Drying

Pharmaceutics, 2022
Despite the fact that an amorphous solid dispersion (ASD)-coated pellet formulation offers potential advantages regarding the minimization of physical stability issues, there is still a lack of in-depth understanding of the bead coating process and its ...
Eline Boel, Felien Reniers, Wim Dehaen, Guy Van den Mooter   +3 more
doaj   +1 more source

A Comparative Evaluation of the Structural and Biomechanical Properties of Food-Grade Biopolymers as Potential Hydrogel Building Blocks

Biomedicines, 2022
The aim of this study was to conduct a comparative assessment of the structural and biomechanical properties of eight selected food-grade biopolymers (pea protein, wheat protein, gellan gum, konjac gum, inulin, maltodextrin, psyllium, and tara gum) as ...
Adonis Hilal, Anna Florowska, Tomasz Florowski, Małgorzata Wroniak   +3 more
doaj   +1 more source

Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions

Foods, 2020
The incorporation of lipid ingredients into food matrices presents a main drawback—their susceptibility to oxidation—which is associated with the loss of nutritional properties and the generation of undesirable flavors and odors.
Marta Padial-Domínguez, F. Javier Espejo-Carpio, Raúl Pérez-Gálvez, Antonio Guadix, Emilia M. Guadix   +4 more
doaj   +1 more source

Enhancement of the Physical Stability of Amorphous Sildenafil in a Binary Mixture, with either a Plasticizing or Antiplasticizing Compound

Pharmaceutics, 2020
The main purpose of this paper was to evaluate the impact of both high- and low-Tg polymer additives on the physical stability of an amorphous drug, sildenafil (SIL).
Justyna Knapik-Kowalczuk, Krzysztof Chmiel, Justyna Pacułt, Klaudia Bialek, Lidia Tajber, Marian Paluch   +5 more
doaj   +1 more source

Inulin-Modified Liposomes as a Novel Delivery System for Cinnamaldehyde

Foods, 2022
Cinnamaldehyde as an antioxidant was encapsulated in inulin-modified nanoliposomes in order to improve its physical and antioxidant stability. The microstructure, particle size and volume distribution of cinnamaldehyde liposomes were characterized by ...
Minxing Xue, Jin Wang, Meigui Huang
doaj   +1 more source

Chemico-physical Stability and Cancer [PDF]

Journal of Hygiene, 1929
The prominence recently given to the Rous sarcoma has increased the confusion of hypotheses about malignancy. With a view to clarification, one may say that there are three simple hypotheses of outstanding importance, viz.: (1) the living virus hypothesis, which regards living viruses as the actual and effective cause of both the avian and the ...
openaire   +2 more sources

Preparation of Pickering Emulsions Stabilized by Modified Silica Nanoparticles via the Taguchi Approach

Pharmaceutics, 2022
In this study, oil-in-water Pickering emulsions (PEs) were prepared by modified silica nanoparticles (MSNs) with cetyltrimethylammonium bromide (CTAB) using the Taguchi approach.
Fatemeh Heidari, Seid Mahdi Jafari, Aman Mohammad Ziaiifar, Nicolas Anton   +3 more
doaj   +1 more source

Sodium Caseinate–Tannic acid Antioxidant Complex act as a High Internal Phase Pickering Emulsions Stabilizer [PDF]

Pharmaceutical Sciences
Background: Emulsion-based formulations have gained attention in food and pharmaceutical products due to their unique properties. However, their use in food product formulation faces problems because of phase separation and fat oxidation, which seriously
Atefeh Norabi, Hesam Mashhadi, Mahnaz Tabibiazar, Hamed Hamishehkar   +3 more
doaj   +1 more source