Production of synbiotic ice creams formulated with fructooligosaccharides was performed in this study. Fermentation cream mix carried out using Lactobacillus casei and plantarum. Fermented samples had lower pH higher acidity than unfermented samples. The highest viability probiotics during storage associated creams, demonstrating a beneficial role for the growth lactic acid bacteria (LAB). degr...

The sensory properties of cosmetic products can influence consumers’ choice. accurate correlation properties, such as skin hydration, with the material formulation could be desirable. In this study, we aimed to demonstrate a new method for in vitro measurement refractive indices (RIs) turbid creams. critical wavelength each cream was obtained through direct using sun protection factor (SPF) met...

The present work seeks to understand the use of cosmetic creams and perception natural eco-friendly products by women explore impacts their personal characteristics. study was designed using two approaches: (i) an investigation into role characteristics on frequency amount spent creams; (ii) understanding check-all-that-apply (CATA) questions. Results showed that scholarity has a strong influen...

OBJECTIVE To evaluate the efficacy and tolerability of 2 widely used topical alpha-hydroxy acids at low concentrations, 8% glycolic acid and 8% lactic (L-isoform) acid creams, in the treatment of photodamaged skin. DESIGN A single-center, 22-week, double-blind, vehicle-controlled, randomized clinical trial assessed the overall severity of photodamage on the faces and forearms of volunteers, b...

The present study was carried out to enhance shelf life of pasteurized cream using Echinophora platyloba essential oil (EEO) and lycopene. For this purpose, two concentrations of EEO (0.10% and 0.50%) and lycopene (20 and 50 ppm) alone and together as combinations were added in pasteurized creams and analyzed for microbial characteristics, sensorial properties and lipid stability durin...