Search results for "cream"
showing 10 items of 29 documents
Cellulose ether emulsions as fat source in cocoa creams: Thermorheological properties (flow and viscoelasticity)
2019
Flow behaviour and viscoelastic properties at three different temperatures (20, 45 and 70 °C) of cocoa filling creams have been studied. These creams were composed of cocoa, starch, sugar, skimmed milk powder and non-digestible cellulose ether emulsions as fat source. Two types of methylcelluloses, MC, and two types of hydroxypropyl methylcelluloses, HPMC, with different chemical substitution degrees were employed. Results showed important differences in zero shear viscosity and shear thinning character at room temperature, due to the different internal structure revealed by the viscoelastic moduli spectra. Temperature sweeps of storage modulus showed different temperature gelation dependin…
Zinc(II) Complexes of Amino Acids as New Active Ingredients for Anti-Acne Dermatological Preparations.
2021
Zinc compounds have a number of beneficial properties for the skin, including antimicrobial, sebostatic and demulcent activities. The aim of the study was to develop new anti-acne preparations containing zinc–amino acid complexes as active ingredients. Firstly, the cytotoxicity of the zinc complexes was evaluated against human skin fibroblasts (1BR.3.N cell line) and human epidermal keratinocyte cell lines, and their antimicrobial activity was determined against Cutibacterium acnes. Then, zinc complexes of glycine and histidine were selected to create original gel formulations. The stability (by measuring pH, density and viscosity), microbiological purity (referring to PN-EN ISO standards) …
Influence of label and location of testing on acceptability of cream cheese varying in fat content
1995
The acceptability of low-, medium- and high-fat versions of a cream cheese to consumers was measured in different conditions by rating overall distance from ideal. The influence of label (unlabelled vs. commercial package) differed according to the cream cheese fat-level habits of the assessors and to the fat level of the product. In labelled testing, high-fat cream cheese was more highly accepted by high- and medium-fat users and low-fat cream cheese seemed to be further from ideal for high-fat users. The location of testing (home vs. laboratory) affected the rating of only the high-fat product: consumers are more severe on it at home than in the laboratory.
Influence of sugar and fat contents on preference for cream cheese: A preliminary study
1993
Abstract In order to assess the importance of fat and sugar in acceptability of semi-solid French cream cheese, 30 subjects gave a hedonic judgement, after consumption, for three formulations (150 g) varying in fat content which they were required to sweeten and for nine small previously sweetened samples (30 g). Subjects participated in five laboratory meals, cream cheese being the third part of a meal. After this period, the subjects filled out a questionnaire measuring attitudes, beliefs and intention of behaviour with regard to consumption of cream cheese. Sugar level had no significant effect on the hedonic judgement. However, the subjects added less sugar in the high fat cream cheese …
Impact of a new carrageenan-based vaginal microbicide in a female population with genital HPV-infection: First experimental results
2019
OBJECTIVE: The objective of this study was to assess safety, satisfaction, and anti- viral effect of a new carrageenan-based vaginal microbicide in a population of fertile female patients with genital human papillomavirus (HPV) infection. PATIENTS AND METHODS: Forty healthy and sexually active women aged 18-45 years with genital HPV infection were enrolled. Each subject was treated with a gel formulated with 0.02% carrageenan and Propionibacterium extract (CGP) (Carvir, Depofarma SpA, Mogliano Veneto, Treviso, Italy). The subjects were evaluated at baseline, after the I cycle of therapy and after the II cycle. At final status, treatment acceptability and satisfaction were evaluated using a …
Targeted Hybrid Nanocarriers as a System Enhancing the Skin Structure
2021
The skin is constantly exposed to external and internal factors that disturb its function. In this work, two nanosystems-levan nanoparticles and a surfactin-stabilized nanoemulsion were preserved (tested for microbial growth) and characterized (size, polydispersity, Zeta potential, and stability). The nanosystems were introduced in the model formulations-cream, tonic, and gel, and confirmed by TEM. The analysis showed that nanoemulsion has a spherical morphology and size 220–300 nm, while levan nanoparticles had irregular shapes independently of the use of matrix and with particle size (130–260 nm). Additionally, we examined the antiradical effect of levan nanoparticles and nanoemulsion in …
Cetuximab-induced skin exanthema: Improvement by a reactive skin therapy
2010
More than 80% of patients treated with cetuximab develop an acneiform follicular skin exanthema. Grade 3 exanthema develops in 9-19% of these cases, bearing the risk of cetuximab dose-reduction or cessation. We retrospectively analysed a cohort of 20 patients treated with cetuximab and an in-house reactive skin protocol upon development of an exanthema. The reactive skin protocol was built up as follows: grade 1 exanthema: topical cleansing syndet (Dermowas®) + topical metronidazole cream (Rosiced®); grade 2 exanthema: grade 1 treatment + oral minocycline 50 mg twice per day; grade 3 exanthema: grade 2 treatment + topical corticoid (Dermatop®) + topical nadifloxacin (Nadixa®). As soon as a …
Use of stevia and chia seeds for the formulation of traditional and vegan artisanal ice cream
2021
Abstract Gelato is the name of the Italian-style artisanal ice cream, a nutritious product widely consumed in different parts of the world. Due to the high content in simple sugars, ice cream should be consumed moderately by diabetic patient. This research aimed to create artisanal ice cream, using Stevia rebaudiana, a plant well known for its sweet taste and its hypoglycemic effect. Traditional and vegan ice cream were formulated using stevia and chia seeds, in order to obtain products with appreciable rheological, textural and sensorial properties. Physical and sensorial properties of the ice cream formulation containing milk protein (traditional) or vegan substitute, were evaluated. Resu…
Analysis of operator human errors in hydrogen refuelling stations: Comparison between human rate assessment techniques
2013
Abstract The use of hydrogen as an energy carrier for road transport appears to be an optimal solution for the reduction of greenhouse gas emissions. Nevertheless, the development of this technology depends on the growth and diffusion of production, storage and refuelling infrastructures together with accurate risk analyses to appropriately design the safety and management systems used in these plants. Moreover, to improve safety standards, it is also important to focus attention on the estimation of hazards related to human factors, as this is one of the major causes leading to accidental events, especially in complex industrial technology. The paper reports a case study relevant to operat…
Fuzzy fault tree analysis in modern γ-ray industrial irradiator: Use of fuzzy version of HEART and CREAM techniques for human error evaluation
2008
As well known, the lack of accurate quantitative human reliability data is a serious limitation and source of uncertainty in risk assessment. Therefore, in the last years, many Authors suggested that the use of the fuzzy sets theory can fill up this gap, performing as useful tool when dealing with qualitative or vague information. In such a framework, the present paper refers to the obtained results by using Fuzzy Fault Tree analyses of accidental scenarios which entail the potential exposure of operators working in γ-ray irradiation industrial plant. For these analyses the HEART methodology, a first generation HRA (Human Reliability Analysis) method, has been employed to evaluate the proba…