The worldwide annual expenditures for cosmetics is estimated at U.S. $18 billion, and many players in the field are competing aggressively to capture more and more markets. The purpose of this article is to investigate the influence of brand loyalty on cosmetics buying behavior of female consumers in the Emirate of Abu Dhabi in the UAE. The seven factors of brand loyalty are brand name, product...

The Cosmetic Ingredient Review (CIR) Expert Panel (Panel) assessed the safety of 8 dialkyl sulfosuccinate salts for use in cosmetics, finding that these ingredients are safe in cosmetics in the present practices of use and concentration when formulated to be nonirritating. The dialkyl sulfosuccinate salts primarily function as surfactants in cosmetics. The Panel reviewed the new and existing av...

Over 150 mascaras representing eight popular brands were examined for their susceptibility to microbial contamination during their use by study group members. Additional mascaras from patients with symptoms and clinical findings of long-term blepharitis also were investigated. Early in the study, two brands without preservatives supported reproducing populations of microorganisms, including pot...

Vitamin K denotes a group of molecules that are needed for the synthesis of certain proteins, mostly required for blood coagulation. Five isoforms of vitamin K exists: vitamin K1, K2, K3, K4, and K5. Vitamin K1 (phytonadione, CAS number 84-800/81818-54-4) has been widely used in cosmetics as it is claimed to reduce the purpura and hyperpigmentation associated with surgical and laser therapies (...

This research compared off-flavor notes and the relationship of pH and heme-iron content to off-flavor for different beef muscles. After grading, knuckles and shoulder clods were removed from 16 USDA Choice and 14 USDA Select beef carcasses, vacuum-packaged, and aged for 7 d. The rectus femoris (REC), vastus medalis (VAM), vastus lateralis (VAL), teres major (TER), infraspinatus (INF), and tric...

BACKGROUND Perceptions of food products start when flavor compounds are released from foods, transported and appropriate senses in the oral and nose are triggered. However, the long-term stability of flavor compounds in food product has been a major concern in the food industry due to the complex interactions between key food ingredients (e.g., polysaccharides and proteins). Hence, this study w...

background and objective: reduced fat cheese often exhibits poor sensory quality due to the reduction of fat, which plays a critical role in flavor and texture. therefore, there is the challenge to produce a reduced fat cheese with improved sensory attributes and texture that is also comparable to its full-fat counterpart. the main objective of this research was to investigate the effect of dif...