Gels
Mostrando 1-12 de 3515 artigos, teses e dissertações.
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1. BIODEGRADABLE SODIUM CARBOXYMETHYL CELLULOSE MEMBRANES CONTAINING MELALEUCA ESSENTIAL OILS FOR WOUND CARE MATERIAL
NaCMC is a biocompatible polymer that can be crosslinked with citric acid to form a gel matrix. Melaleuca oils have antimicrobial and anti-inflammatory properties with potential for wound healing. The goal of this work was to investigate the characteristics of NaCMC-Melaleuca oils gels. The gels were characterized by FTIR, TGA, mechanical analysis, and in vi
Química Nova. Publicado em: 2022
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2. Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles
Abstract This study aimed to evaluate the feasibility of producing low-sugar mango jams enriched with curcumin-loaded lipid microparticles (CLM). The jams were incorporated with babacu oil and tristearin lipid microparticles encapsulating curcumin, using tween 80 and span 60 as surfactants. The jams were characterized by physicochemical and sensory tests alo
Food Sci. Technol. Publicado em: 2021-03
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3. Gelation of commercial pea protein isolate: effect of microbial transglutaminase and thermal processing
Abstract In the studied commercial pea protein isolate (PPI) some physicochemical modifications are induced in the protein structure during its processing. That fact would result into a reduction of proteins techno-functional properties. It has been evidenced by Differential Scanning Calorimetry the protein denaturation what gives as a result poor gelling ab
Food Sci. Technol. Publicado em: 2020-12
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4. Liquid whey protein concentrates as primary raw material for acid dairy gels
Abstract The replacement of dehydrated products such as whey protein concentrates and isolates (WPC and WPI) by liquid whey protein concentrates (LWPC) obtained by ultrafiltration can be an excellent alternative for the production of innovative dairy products. Thus, the aim of this work is to study the gelation properties of LWPC as raw material for acid-ind
Food Sci. Technol. Publicado em: 2020-06
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5. Reporting the utilization and perspectives of different surface active agents for bread making
Abstract The present study was planned to use surfactants in different concentrations along with varying amounts of shortening in the form of gels to prepare breads. For that purpose, SSL, CSL, PS-60 and GMS were used at level of 0.25, 0.50, 0.75 and 1.00 parts in combination with shortening @ 4.00, 3.75, 3.50 and 3.25 parts. The dough having surfactants gel
Food Sci. Technol. Publicado em: 2020-06
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6. Doxycycline encapsulated in β-cyclodextrin for periodontitis: a clinical trial
Abstract This clinical trial compared the efficacy of doxycycline (DOX) in β-cyclodextrin (DOX)/βCD) with DOX- alone in gel on thirty-three subjects with periodontitis. Patients were randomized to group 1 GI; 10% DOX + scaling and root planning (SRP); group 2 (GII (10% DOX /β-CD + SRP), and group 3 (GIII; SRP). Gels were applied in GI and GII at baseline
Braz. oral res.. Publicado em: 10/01/2020
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7. Liquid whey protein concentrates as primary raw material for acid dairy gels
Abstract The replacement of dehydrated products such as whey protein concentrates and isolates (WPC and WPI) by liquid whey protein concentrates (LWPC) obtained by ultrafiltration can be an excellent alternative for the production of innovative dairy products. Thus, the aim of this work is to study the gelation properties of LWPC as raw material for acid-ind
Food Sci. Technol. Publicado em: 25/11/2019
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8. Liposomal anesthetic gel for pain control during periodontal therapy in adults: a placebo-controlled RCT
Abstract Periodontal therapy usually requires local anesthesia. If effective, a non-invasive, liposomal anesthetic gel could increase the levels of acceptance of patients in relation to periodontal therapy. Objective: This study investigated the efficacy of liposomal anesthetic gel for pain control during periodontal therapy. Methodology: Forty volunteers
J. Appl. Oral Sci.. Publicado em: 25/11/2019
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9. THE USE OF TITANIUM MESH FOR DEFECT CLOSURE AFTER POSTERIOR SPINAL DECOMPRESSION
RESUMO Objetivo: O número de intervenções cirúrgicas de revisão dos distúrbios degenerativos da coluna está aumentando constantemente. Entretanto, a formação de aderências é uma das condições mais graves que acompanha esse tipo de cirurgia. Existem algumas opções geralmente aceitas para sua prevenção, como uma técnica cirúrgica delicada,
Coluna/Columna. Publicado em: 14/11/2019
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10. In vitro evaluation of PVA gels loaded with Copaiba Oil and Duotrill®
Abstract Enrofloxacin can be slowly delivered through polymeric systems and the addition of oil could increase the polymeric gels hydrophobicity and help the continuous release. The present work intended to develop and characterize microstructurally (XRD and FTIR) and in vitro (swelling and antimicrobial tests) the PVA hydrogels loaded with copaiba oil and D
Polímeros. Publicado em: 04/11/2019
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11. Reporting the utilization and perspectives of different surface active agents for bread making
Abstract The present study was planned to use surfactants in different concentrations along with varying amounts of shortening in the form of gels to prepare breads. For that purpose, SSL, CSL, PS-60 and GMS were used at level of 0.25, 0.50, 0.75 and 1.00 parts in combination with shortening @ 4.00, 3.75, 3.50 and 3.25 parts. The dough having surfactants gel
Food Sci. Technol. Publicado em: 30/09/2019
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12. Development and in vitro/in vivo evaluation of thermo-sensitive in situ gelling systems for ocular allergy
Ocular allergy is one of the most common disorders of the eye surface. Following diagnosis this condition is typically treated with preparations containing antihistamines. However, anatomy of the eye and its natural protective mechanisms create challenges for ocular drug delivery. Rapid elimination of antihistamine substances due to short residency times fol
Braz. J. Pharm. Sci.. Publicado em: 23/09/2019