Results 101 to 110 of about 35,721 (254)
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
Resistance of Liposomal Sunscreen Formulations against Plain Water as well as Salt Water Exposure and Perspiration [PDF]
, 2011 The present in vivo investigation using a total of 30 healthy adult volunteers with Fitzpatrick skin type II examines the persistent efficacy of sunscreens using liposomal suspensions as the vehicle.
Korting, Hans Christian, Schöllmann, C.
core +1 more source
Food Biomacromolecules, EarlyView.Abstract This study evaluated the influence of cold plasma treatment on the physicochemical characteristics of glucan exopolysaccharide (EPS) produced by Enterococcus hirae OL616073 isolated from idli batter. The glucan EPS was exposed to pin‐to‐plate atmospheric cold plasma at 170–230 V for 5–15 min, generating cold plasma‐treated glucan (CPTG ...
Irshad Ahmad Shah +6 more
wiley +1 more source
Effect of different concentrations of xanthan and alginate on the quality of encapsulated fish oil
Majallah-i ̒Ilmī-i Shīlāt-i Īrān, 2017 The aim of this study was to evaluate encapsulation efficiency of fish oil using different combinations of xanthan and sodium alginate (core-wall ratio of 1:2). Experimental treatments were consisted of xanthan 1%, Alginate 1%, xanthan 0.75% + Alginate 0.
I Bahramizadeh; K Rahmani Farah
doaj
Agritech, 2018 Non-fat yogurt exhibited weak body, poor texture, and whey separation because of reduction of fat. The separation of whey in yogurt is not desired by consumer.
Mohamad Djali +2 more
doaj +1 more source
Fat crystals : a tool to inhibit molecular transport in W/O/W double emulsions [PDF]
, 2019 Water-in-oil-in-water (W/O/W) double emulsions are a promising technology for encapsulation applications of water soluble compounds with respect to functional food systems.
Bahtz +50 more
core +1 more source
Food Safety and Health, EarlyView.The cod protein composite gels produced through homogenization had excellent taste properties and met the requirements for Level 6—“soft and bite‐sized” of the International Dysphagia Diets Standardization Initiative Framework, making it suitable for individuals with special needs for food texture.
Yisha Xie +4 more
wiley +1 more source
Wurster fluidised bed coating of microparticles: Towards scalable production of oral sustained-release liquid medicines for patients with swallowing difficulties [PDF]
, 2019 © 2019 The Author(s). This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium ...
Craig Richardson +5 more
core +2 more sources
Vegetable Oil‐Based Materials for Drug Delivery Systems and Wound Dressings
Macromolecular Bioscience, EarlyView.Renewable resources like vegetable oils are increasingly explored for biomaterial production in biomedical applications. Their monoglycerides and triglycerides inherently possess functions or can be chemically modified to introduce functional groups suitable for polymerization, yielding biomaterials with desirable properties such as flexibility ...
Lucas M. Favre +2 more
wiley +1 more source
Shale problems and water-based drilling fluid optimisation in the Hassi Messaoud Algerian oil field [PDF]
, 2010 Drilling fluid formulation and properties play a fundamental role in drilling operations. Clay minerals behave initially as a beneficial rheological adjuvant in drilling muds.
Benmounah, Abdelbaki +6 more
core +2 more sources