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consisted of a single spot or of a static laser irradiation modulated through a slit mask. Because of the large effect of ambient perturbations and system uncertainties, the ratio of false predictions either positive or negative is expected to be high and

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Hydrolytic parameters were tested to prepare casein hydrolysates with high oligopeptide content for dietetic purpose, using papain. Employing a temperature of 37 °C and an E:S ratio of 2% was the most economical condition for large-scale manufacture. The encapsulation in liposomes was used for masking the bitterness, and was also able to reduce the hydrophobicity as well as to keep the chemical stability during 60 days of storage. The UV spectrometry with second derivative transformation was used to measure the encapsulation rate, which changed from 56% to 62%. The size distribution of vesicles was in the range of 500 to 1000 nm.

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): Taste masking analysis in pharmaceutical formulation development using an electronic tongue. Int. J. Pharmaceutics, 310, 118–124. Keeney M.P. Taste masking analysis in pharmaceutical

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inner walls of the channels. This way the copper layer grows together and closes the top of the microchannels. 3.2 Mask designing and geometries The test structure is a cooling device for a concentrator solar cell with a size of 20 × 20 mm 2 , where

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protecting the ingredient from various environmental factors, such as water, oxygen, heat, and light. It is also possible to mask undesirable taste, odour, and colour. Nanonutrient particles seem to be fully soluble and invisible in water and oil, widening

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