PURPOSE To determine the hydrocolloid dressing versus saline gauze for the treatment of pressure ulcer. METHODS Pubmed and Web of Knowledge were searched for randomized controlled trials for the treatment of hydrocolloid and saline gauze for pressure ulcer. The random effect model was used. Sensitivity analysis and publication bias were conducted. RESULTS Seven randomized controlled trials ...

This study aims to investigate the preferred viscosity of irreversible hydrocolloid used in the preliminary impression for edentulism. Thirteen modalities of irreversible hydrocolloid were prepared by changing the W/P ratio. Discrimination test for the preferred viscosity was performed on 11 prosthodontists (10.4+/-5.3 years of prosthetic experience). The parameter of discrimination test (P%) w...

Today there is a tendency to pay more attention the development of new technologies for vegetarian food with use different additives. The range hydrocolloids used as structure-forming additives analyzed. main rheological properties basis their in dishes have been experimentally studied. A study was carried out determine hydrophilicity structurants by indicator-refractometric method, viscosimetr...

Seed galactomannans commonly known as seed gums, are important food hydrocolloids used all over the world in different industries. They exhibit excellent binding, suspending, emulsifying, thickening, stabilizing and water-holding properties and could be utilized for the preparation of pharmaceutical dosage forms like tablets, syrups, suspensions, lotions, ointments and for sustained drug releas...

Effects of salep gum at concentrations of 0.5%, 1%, 3%, and 5% (w/w flour basis) and the Persian gum at concentrations of 0.5%, 1%, and 3% (w/w flour basis) and combination of the two gums at concentrations of 0.5% + 0.5%, 0.75% + 0.25%, and 0.25% + 0.75% on rheological properties of the wheat flour dough and quality of Taftoon bread were studied with regard to retardation of staling. Rheologic...

1. Acosta, S., Jiménez, A., Cháfer, M., González-Martínez, C., Chiralt, A. (2015). Physical properties and stability of starch-gelatin based films as affected by the addition esters fatty acids. Food Hydrocolloids, 49, 135-143. https://doi.org/10.1016/j.food.... CrossRef Google Scholar

fruit yoghurt is frequently made with fermented milk products; however, the use of fruit and its products may cause changes in the viscoelastic properties, syneresis and sensory properties of fruit yoghurt. one approach to improve these properties in fruit yoghurt is the use of thickening agents. this study investigated the effect of carboxymethyl cellulose and guar thickening agents on the pro...

Camel milk (CM) is gaining scientific attention due to its potential health and therapeutic benefits. Fermented drinkable yogurts (labans) were prepared from CM bovine (BM) using mixed Streptococcus thermophilus Lactobacillus delbrueckii ssp. bulgaricus bacteria supplemented with 1 of 2 hydrocolloids: pectin (0.1–0.3%) or sodium alginate (0.1–0.5%). The different labans compared by studying the...