نتایج جستجو برای: xanthan gum

تعداد نتایج: 9301  

2014
Swati C. Jagdale Chandrakala R. Pawar

Migraine follows circadian rhythm in which headache is more painful at the awakening time. This needs administration of dosage form at night time to release drug after lag period when pain gets worse. Sumatriptan succinate is a drug of choice for migraine. Sumatriptan succinate has bitter taste, low oral bioavailability, and shorter half-life. Present work deals with application of design of ex...

2017
Emma Groves Cheng Shu Chaw Dale

Xanthan gum, a hydrophilic biopolymer with modified release properties, was used to produce directly compressed matrix tablets containing a model drug, Sodium paminosalicylate. Three formulations were prepared, each containing a different calcium dihydrate salt: Calcium Chloride, Calcium Sulfate or Dibasic Calcium Phosphate. The aim of the investigation was to relate the calcium ion content and...

2015
Márcia Zilioli Bellini Pedro de Oliva-Neto Ângela Maria Moraes

In this study, the effects of the origin of xanthan used, in combination with chitosan, to prepare films for the treatment of skin lesions were evaluated. The characteristics of the films obtained with xanthan commercially available for the food industry sector and xanthan originated from a fermentation process conducted in a pilot plant were compared. Results showed that the source did not str...

Abstract Levetiracetam as an Anti-epileptic drug with exclusive mechanism of action is accepted by the USA Food and Drug Administration as an adjunctive therapy in treating epilepsy in young adults. The purpose of this project is the design and formulation of prolonged release of levetiracetam using two types of retarding agent such as Hydroxyl Propyl Methylcellulose (HPMC K4...

Background and Objectives: Flat breads are the most consumed bread in Iran. Barbari one of the popular ones, is traditional flat leavened Iranian bread and one of the most popular breads consumed in Iran and some other countries in the Middle East. Materials and Methods: The aim of this study was to evaluate the effect of substitution of wheat flour by whole quinoa flour (0-15% substitution) a...

F. SHEKARIPOUR M. ALIPOOR M. MOOSAVI-NASAB

Xanthomonas campestris was used for producing xanthan gum using date syrup, prepared from low quality dates, as a substrate. Fermentation was carried out with date syrup and sucrose syrup at 28 ˚C and pH 6.8 in a rotary benmarin shaker (240 rpm). The effect of fermentation period (24, 48, 72, 96 and 120 h) on xanthan gum production was studied. The results showed that EPS concentration increase...

Journal: :Food technology and biotechnology 2015
Carolina Pena Serna José Francisco Lopes Filho

The effect of adding a hydrocolloid on the structural, mechanical and barrier properties of zein-based blend films is evaluated. Zein-oleic acid blend film with added xanthan gum (Z-OA-XG) showed higher water solubility (13.09%) and opacity (8.49 AU/mm) than zein-oleic acid (Z-OA) film (10.80% and 5.19 AU/mm, respectively). Furthermore, Z-OA film had greater flexibility with lower Young's Modul...

Journal: :Acta pharmaceutica 2014
Venkata Srikanth Meka Vanitha A P Hong Wee Liang Senthil Rajan Dharmalingham Ravi Sheshala Adinarayana Gorajana

The objective of the study was to enhance the solubility of carvedilol phosphate and to formulate it into non-effervescent floating tablets using swellable polymers. Solid dispersions (SD) of carvedilol were prepared with hydrophilic carriers such as polyvinylpyrrolidone and poloxamer to enhance solubility. Non-effervescent floating tablets were prepared with a combination of optimized solid di...

2005
Habauka M Kwaambwa

The stability of barium carbonate (BaCO3) suspensions in the presence of the dispersants, xanthan gum, sodium carboxymethylcellulose and carrageenan, has been studied using a phase separation technique. These materials have been found to stabilise the BaCO3 suspensions by increasing the viscosity of the medium. Of the three polymer dispersants, xanthan gum is the most effective in stabilising a...

Journal: : 2021

In this study, the effect of different hydrocolloid combination and storage period on physicochemical, textural sensory characteristics keşkül, a dairy dessert, was determined. Guar gum-xanthan gum, carrageenan-guar gum carrageenan-xanthan combinations were assessed as in keşkül production. Some textural, properties determined days 1, 5 10 storage. Keşkül samples containing carrageenan had high...

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