Disagreement on how to assess grade 1 pressure ulcers has partly come about because there is no national grading system. There is debate about whether grade 1 ulcers are characterised by blanching or non-blanching erythema, whether damage starts at the epidermis or deeper at the interface of soft tissue and bone, and whether grade 1 ulcers are reversible. Purple ulcers are sometimes considered ...

Dehydration is an irreversible process resulting in the loss of structural integrity and rehydration capacity (RC) food products. Pretreatment methods are used to condition tissue vegetables for dehydration order reduce its effect on In this study, we investigated ohmic blanching as a pretreatment method compared it with water microwave blanching. The Peleg model was evaluate properties through...

PURPOSE The assessment of the degree of skin blanching following the application of a formulation containing a topical corticosteroid has been established as a surrogate method for the determination of bioequivalence. In this study, both visual and chromametric assessments have been carried out on two topical creams containing clobetasol propionate (0.05%) and the results from both methods are ...

This study was conducted to investigate the effect of blanching treatment (98 °C for 3 and 6 min) and air drying temperature of 40, 50 and 60 °C on the thin layer drying characteristics such as drying time, drying rate constant, effective moisture diffusivity and activation energy, as well as on anthocyanin content of black carrot shreds. It was observed that drying temperature affected the dry...

This paper investigates the reduction of acrylamide formation in potato crisps as a result of asparaginase treatment, using calcium chloride and sodium chloride solutions with different concentrations, immersion in different pH solutions, and different frying conditions. The main aim is to compare the reduction of acrylamide in potato crisps using two kinds of asparaginase enzyme; the first enz...

This study aimed to evaluate the effect of ascorbic and citric acids, blanching on stability Creole mango pulp, during freezing storage. We worked with scalded pulp (100 °C for two minutes) without blanching. Both pulps were treated acids in four combinations, packaged polyethylene bags, frozen stored at -18 90 days. During storage,the slightest browning occurred acidic not followed by pulp. Th...

Ginger and turmeric, members of the Zingiberaceae family, are widely used for their pungent and aromatic flavour in foods and also for their medicinal properties. Both crops are often grown by smallholders in mountain areas on rich former forest soils with no need for fertilizers and pesticides, fulfilling de facto the conditions of organic agriculture. They are consumed fresh or dried. Drying ...

BACKGROUND An aerosol foam formulation of fixed combination calcipotriol 50 μg/g (Cal) and betamethasone 0.5 mg/g (as dipropionate; BD) has been developed for psoriasis vulgaris treatment. OBJECTIVE To compare Cal/BD aerosol foam pharmacodynamic activity with Cal/BD ointment and with other topical corticosteroids of different potencies by assessing vasoconstrictor potential. METHODS A Phase...

Green leafy vegetables (spinach and bathua) and pulses (green pea and bengal gram) are widely consumed and hold an important place in the diet of people of India. Vegetarians who consume a greater amount of vegetables will have a higher intake of oxalate, which may reduce calcium availability. The objectives of this present research were to investigate the effect of different domestic cooking a...