aim and backgruond: blood pressure  , one of the most important public health problem in the world is the main risk factors for heart disease .depression is the common comorbod psychiatric disorder among patient with medicin  conditions .this aim was to    compared   depression between   patients with hypertension and  normal  people . methods and materials: in the case-control ,143 consecative...

Response surface methodology (RSM) is a statistical approach widely used in food processing to optimize the formulation, conditions, and quality of products. The homogenization process achieved by subjecting milk high pressure, which breaks down fat globules disperses more evenly throughout milk. This study focuses on an application RSM including logit transformation predict efficiency homogeni...

Pterostilbene, a dimethylether analog of resveratrol, has been found to have potent biological activity. However, the bioavailability pterostilbene in system is limited due its poor solubility an aqueous environment. A nanoemulsion was designed for this purpose. Lecithin-based formed after 3 cycles through high-pressure homogenizer at 500 psi. The rheological properties and particle size were m...

A Nanostructured lipid carrier (NLC) is an emulsion system that can encapsulate and improve stability of lipid-based bioactive compounds. This study aimed to develop optimal RPO-NLC formula with a combination solid liquid lipids, lipids surfactants, the use high-pressure homogenizer (HPH). was made using HPH 400 bar 600 pressure. Completely randomized design (CRD) three factors used determine i...

This review conducted to compare the difference of formulation nanoemulsion cosmetics by plant extracts between Centella asiatica, seed oil from Rubus idaeus, Phyllanthus urinaria, Garcinia mangostana L., Vellozia sauamata, and Cordyceps militaris extract. Materials methods was taken several literature in valid databases that focuses on current status its characteristics, cosmetics, are made ex...

Traditionally, the shelf-life and safety of foods have been achieved by thermal processing. Low temperature long time and high temperature short time treatments are the most commonly used hurdles for the pasteurization of fluid foods and raw materials. However, the thermal treatments can reduce the product quality and freshness. Consequently, some non-thermal pasteurization process have been pr...