Optimization Formulation of Semi-Finished Sponge Cake
نویسندگان
چکیده
منابع مشابه
Preparation and evaluation of oxytocin SLNs as semi-finished product for nasal drops formulation
Background: Oxytocin is a peptide hormone that increases the secretion of milk, especially after normal delivery. Due to the properties of this peptide hormone, it seems that changing the route of use and changing the release pattern can create a longer duration of action of the drug. Solid lipid nanoparticles (SLNs) are a candidate to achieve these goals, which can be used as a non-invasive me...
متن کاملTRS-80 With A Keccak Sponge Cake
The subject of this paper, an improbable implementation of a recently standardized cryptographic hash function on a thirty-five-yearold microcomputer, may strike some as unusual and recreative at best. In the tedious discipline of the process, however, lessons were learned in implementation trade-offs for basic cryptographic primitives which may prove interesting in the current context of secur...
متن کاملOleuropein content in olive leaves extract of sponge cake
Background & Aim: Oleuropein has pharmacologic properties and is the main component of olive leaves which is considered to be the most pharmacologic compounds of olive (Olea europaea L.). The aim of this work was to investigate the possible using of the extract of this plant in food industry (sponge cake) in order to take advantage of its medicinal properties. Experimental: Ethanolic extract of...
متن کاملOleuropein content in olive leaves extract of sponge cake
Background & Aim: Oleuropein has pharmacologic properties and is the main component of olive leaves which is considered to be the most pharmacologic compounds of olive (Olea europaea L.). The aim of this work was to investigate the possible using of the extract of this plant in food industry (sponge cake) in order to take advantage of its medicinal properties. Experimental: Ethanolic extract of...
متن کاملTotal phenolic contents in sponge cake with different concentrations of the leaves of lemon balm
Background & Aim: Nowdays consumers prefer to eat healthier foods, therefore producers and researchers are involved to improve the variety, quality, taste of food products. Lemon balm is a perennial, aromatic, herb that contains many phenolic compounds. In this research the effect of additing lemon balm powder (by reducing of wheat flour in formulation, instead) on qualities of sponge cakes wer...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Food Processing: Techniques and Technology
سال: 2020
ISSN: 2074-9414,2313-1748
DOI: 10.21603/2074-9414-2020-1-44-51