نتایج جستجو برای: emulsifying properties

تعداد نتایج: 870103  

2017
Ioannis Nikolakakis Ioannis Partheniadis

Many articles have been published in the last two decades demonstrating improvement in the dissolution and absorption of low solubility drugs when formulated into self-emulsifying drug delivery systems (SEDDS). Several such pharmaceutical products have appeared in the market for medium dose (Neoral® for Cyclsoprin A, Kaletra® for Lopinavir and Ritonavir), or low dose medications (Rocaltrol® for...

2014
A. S. Chudasama V. V. Patel M. Nivsarkar Kamala K. Vasu C. J. Shishoo

Nevirapine is a highly lipophilic and water insoluble non-nucleoside reverse transcriptase inhibitor used for the treatment of HIV-1 infection. Lymphoid tissue constitutes the major reservoir of HIV virus and infected cells in HIV-infected patients. Self-emulsifying drug delivery system, using long chain triglycerides, is a popular carrier of drugs due to their ability to transport lipophilic d...

Journal: :Applied and environmental microbiology 2001
A Toren S Navon-Venezia E Z Ron E Rosenberg

The bioemulsifier of Acinetobacter radioresistens KA53, referred to as alasan, is a high-molecular-weight complex of polysaccharide and protein. The emulsifying activity of the purified polysaccharide (apo-alasan) is very low. Three of the alasan proteins were purified by preparative sodium dodecyl sulfate-polyacrylamide gel electrophoresis and had apparent molecular masses of 16, 31, and 45 kD...

2017
Olumide S. Fawale Saka O. Gbadamosi Meshach M. Ige Oseni Kadiri

The effects of natural fermentation and cooking on kariya seeds functional properties, chemical composition, and antinutritional properties were evaluated. Result showed a reduction in antinutritional properties and improvement in protein content which were observed to increase with cooking (at 100°C) and fermentation period (24-96 hr). Functional analyses showed an increase in foaming and emul...

Amanpour , M, Asefi, N,

Background and Objectives: Pectin is a complex mixture of polysaccharides that is widely used in the food industry as a gelling agent, stabilizer and emulsifier. The aim of this study was to investigate the efficiency and physicochemical properties of extracted pectin from quince fruit using ultrasound.  Materials & Methods: Pectin was extracted by ultrasound under the power of 320 W, two typ...

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