The effect of cream pasteurization on the composition and microstructure of buttermilk after pasteurization, evaporation and spray­ drying was studied. The composition of milk fat globule membrane (MFGM) isolated from buttermilk samples was also characterized. Pasteurization of cream resulted in higher lipid recovery in the buttermilk. Spray-drying of buttermilk had a significant effect on phos...

OBJECTIVE In a randomized trial, we sought to determine whether 2% clindamycin cream administered intravaginally during labor to group B streptococcal-colonized pregnant women without risk factors would decrease maternal and neonatal colonization. METHODS The eligible women were randomized to receive either cream or no treatment. Two hours after treatment or admission, the patients were teste...

roasting has considerable effects on the quality of cream made of nuts. in this study, the roasting conditions of walnut kernels were optimized based on the stability parameters of the produced cream. temperatures of 100-150°c for 10-30 minutes were used to roast walnut kernels. the amount of oil separation, peroxide, acidity and thiobarbituric acid values of the cream, as well as color paramet...

conclusions our study showed that the combined use of elidel and tretinoin was more effective than elidel alone. objectives in this study, we compared the efficacy of topical elidel alone and elidel accompanied with tretinoin in the treatment of alopecia areata. patients and methods this randomized controlled clinical trial was performed on patients with alopecia areata in rasul-e akram hospita...

nonpasturized cream is usually contaminated with different types of pathogens, and its use in foodstuffs such as creamy cake and ice-cream is the main cause of contamination of such foodstuffs. the purpose of the analysis was to show the contamination rate of nonpasturized cream and foodstuffs in which such creams are used. studies carried out on 70 samples from 231 distribution centers, from d...

current interests towards lowering fat content in food products and producing healthier and safer foods, have convinced ice cream manufacturers to substitute milk fat in ice cream with either carbohydrate or protein based fat replacers. in the present work, reduced-fat ice cream (5% fat) was produced using milk protein concentrate (65%) and inulin as fat replacers (0, 2 and 4%) as well as two t...

It is suggested recently that most of halo coronal mass ejections (CMEs) may be formed by an ice cream cone-like shell of dense CME electrons. We improve our cone model (Zhao, Plunkett and Liu, 2002) to include the contribution of the top surface of the ice cream part as well as the cone part to the shape of the halo CMEs. It is found that for an ice cream cone with a half sphere sitting on the...