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Dissertations / Theses on the topic 'And Sodium starch glycolate'

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Published: 3 June 2025

Last updated: 31 July 2025

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1

Pretorius, Milandi. "The evaluation and comparison of various tablet disintegrants / Milandi Pretorius." Thesis, North-West University, 2008. http://hdl.handle.net/10394/2315.

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2

Alanezi, Abdulkareem Ali. "Development of an Orally Disintegrating Mini-Tablet (ODMTs) Containing Metoclopramide HCl to Enhance Patient Compliance." University of Toledo Health Science Campus / OhioLINK, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=mco1417861431.

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3

Fransén, Nelly. "Studies on a Novel Powder Formulation for Nasal Drug Delivery." Doctoral thesis, Uppsala universitet, Institutionen för farmaci, 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-9292.

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Nasal administration has potential for the treatment of indications requiring a fast onset of effect or for drugs with low oral bioavailability. Liquid nasal sprays are relatively common, but can be associated with suboptimal absorption from the nasal cavity; this thesis shows that nasal absorption can be significantly enhanced with a dry powder formulation. It was shown that interactive mixtures, consisting of fine drug particles adhered to the surface of mucoadhesive carrier particles, could be created in a particle size suitable for nasal administration. Sodium starch glycolate (SSG), a com

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4

Hurley, Jeffrey S. "Phase transfer catalysis of deuterium exchange reactions : II kinetic and mechanistic studies of the thermal decomposition of glycolate and hedta in the presence of the sodium salts of hydroxide, nitrate, nitrite, aluminate and carbonate." Diss., Georgia Institute of Technology, 1992. http://hdl.handle.net/1853/30717.

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5

Conto, Leilane Costa de 1984. "Extração, caracterização e modificação quimica por oxidação de amido de pinhão (Araucaria angustifolia)." [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255896.

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Orientadores: Yoon Kil Chang, Manuel Salvador Vicente Plata Oviedo<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-13T03:16:39Z (GMT). No. of bitstreams: 1 Conto_LeilaneCostade_M.pdf: 2123146 bytes, checksum: 3aa7f490a9b5357b74bc04129c3d30a7 (MD5) Previous issue date: 2009<br>Resumo: O pinhão, semente da Araucaria angustifolia (Betortoloni, Otto Kuntze), possui alto teor de carboidratos, principalmente amido. A literatura escassa e contraditória, em alguns pontos, indica a necessidade de um conheciment

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6

Liu, Weiqing. "Solutions de cellulose et matériaux hybrides/composites à base de liquides ioniques et solvants alcalins." Phd thesis, Ecole Nationale Supérieure des Mines de Paris, 2013. http://pastel.archives-ouvertes.fr/pastel-00819908.

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La cellulose, composé organique le plus courant et polysaccharide le plus abondant sur Terre, est une ressource naturelle très importante. Les initiatives pour remplacer totalement ou partiellement les polymères pétrochimiques conventionnels avec des bio-polymères à base de cellulose ont donc attiré l'intérêt des chercheurs ces dernières décennies, non seulement parce que la cellulose est renouvelable et biodégradable, mais aussi en raison de ses propriétés intéressantes telles que la biocompatibilité et la stabilité chimique. De plus, les propriétés de cellulose peuvent être encore améliorées

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7

Chiumarelli, Marcela 1981. "Avaliação da vida util de manga (Mangifera indica cv 'Tommy Atkins') minimamente processada pre-tratada com acido citrico e coberturas comestiveis." [s.n.], 2008. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255136.

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Orientador: Miriam Dupas Hubinger<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-10T19:32:47Z (GMT). No. of bitstreams: 1 Chiumarelli_Marcela_M.pdf: 1629923 bytes, checksum: abd7d32f903582ebd917ade60b7b53fe (MD5) Previous issue date: 2008<br>Resumo: A manga é uma fruta largamente cultivada e consumida no Brasil, sendo exportada também 'in natura¿ para diversos países. Na forma minimamente processada, apesar da grande praticidade, as fatias podem apresentar escurecimento enzimático e mudanças desagradá

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8

Gozzo, Angela Maria. "Comportamento reologico e termico de sistemas amido de amaranto-caseinato de sodio : efeito da adição de açucar e tempo de acidificação." [s.n.], 2008. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256485.

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Orientadores: Florencia Cecilia Menegalli, Rosiane Lopes da Cunha<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-10T04:44:46Z (GMT). No. of bitstreams: 1 Gozzo_AngelaMaria_D.pdf: 11741135 bytes, checksum: a214a3f6ddbdeaa7712078b8b0f19f2a (MD5) Previous issue date: 2008<br>Resumo: Os amidos são adicionados freqüentemente aos alimentos devido as suas propriedades espessantes e de retenção de água, como estabilizantes coloidais e agentes gelificantes. O amaranto é uma cultura de baixo custo, e seu amido, um no

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9

Albertini, Silvana. "Efeito de tratamentos químicos, revestimentos comestíveis e irradiação na conservação de mamões minimamente processados." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/64/64134/tde-27022012-155106/.

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Avaliou-se o efeito de tratamentos químicos, revestimentos comestíveis e irradiação na conservação de mamões processados minimamente. Após seleção, lavagem e sanitização, os mamões foram descascados e cortados em meias rodelas, as quais foram submetidas a diferentes tratamentos, embaladas e armazenadas a 5±1°C e 90±2%UR. Os mamões PM foram avaliados após 1, 3, 6, 9, 12 e 15 dias. As análises microbiológicas foram fundamentadas na quantificação de coliformes totais e termotolerantes, bactérias psicrotróficas, bolores e leveduras, assim como na verificação da presença de Salmonella. As avaliaçõe

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10

Seifert, Maurício. "Efeito do tempo de armazenamento refrigerado de maçã cv. ‘Gala’, in natura: na qualidade sensorial, físico-química e bioquímica de produto minimamente processado em fatia, com epiderme, tratado com eritorbato de sódio e três diferentes coberturas comestíveis." Universidade Federal de Pelotas, 2017. http://repositorio.ufpel.edu.br:8080/handle/prefix/3776.

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Submitted by Gabriela Lopes (gmachadolopesufpel@gmail.com) on 2018-02-23T13:55:59Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) 2018-01-07 16h04min-MS-TESE Versão FINAL.pdf: 5381905 bytes, checksum: 7dbc7dc9b2123e87817635d09f0f8f0e (MD5)<br>Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2018-03-05T20:50:42Z (GMT) No. of bitstreams: 2 2018-01-07 16h04min-MS-TESE Versão FINAL.pdf: 5381905 bytes, checksum: 7dbc7dc9b2123e87817635d09f0f8f0e (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)<br>Ma

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11

Jiménez, Marco Alberto. "Propiedades de films de almidón de maíz. Influencia de la incorporación de lípidos, biopolímeros y compuestos bioactivos." Doctoral thesis, Universitat Politècnica de València, 2013. http://hdl.handle.net/10251/28214.

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Abstract Biodegradable starch-glycerol based films were obtained. The influence of lipid compounds (palmitic, stearic and oleic acid), other polymers (hydroxypropylmethylcellulose and sodium caseinate) and bioactive compounds (¿-tocoferol, D-limonene and orange essential oil) on film properties (oxygen and water vapour barrier, optical, mechanical, nano- and microstructural). Furthermore the effect of storage time on films¿ properties was also considered. Fatty acids addition did not improve the water vapour ability of films except for non-stored saturated fatty acids containing films. X-r

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12

Chen, Jen Well, and 陳仁偉. "Study of Sodium Carbonate on Rice Starch." Thesis, 1993. http://ndltd.ncl.edu.tw/handle/33301994601490075339.

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碩士<br>文化大學<br>家政學系<br>81<br>Four varieties of rice, including TCW70, TC189, TCS10, and TN1 were applied for the investigation of the influence of alkali on the starch. Five% starch suspension with different concentrations of sodium carbonate; were prepared. The suspensions heated at different temperatures for 30 minswere used as the samples for the different degrees of the gelatinization. The heated sample was also stored at 5℃ for the study of retrogradation. The result indicated t

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13

Chen, Jian-Hong, and 陳建宏. "Development of tapioca starch/sodium alginate oral strip with lemongrass essential oil." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/01334755316034364575.

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碩士<br>國立中興大學<br>食品暨應用生物科技學系所<br>99<br>Oral strip is an extended application from edible film and can be added with various kinds of active pharmaceutical ingredients depending on the consumer''s need. The aim of this study was to develop a tapioca starch/sodium alginate based oral strip protocol with lemongrass essential oil (LEO). The thickness, gloss, mechanical property, solubility, microstructure and the deodorizing activity of the oral strip protocol would be evaluated as well. Composition analysis of LEO revealed that the major component in LEO was beta - citral. Physical prope

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14

Shr-Jian, Tran, and 譚世堅. "The effect of sodium carbonate on the retrograded complex of rice starch." Thesis, 1996. http://ndltd.ncl.edu.tw/handle/31209990497646683782.

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15

Evans, Annette. "Enzyme susceptibility of high-amylose starch precipitated from sodium hydroxide dispersions at different precipitation conditions." 2005. http://etda.libraries.psu.edu/theses/approved/WorldWideIndex/ETD-945/index.html.

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16

CHIU, YUAN-BO, and 邱元柏. "Effect of Sodium Metasilicate and Cationic Starch on Stiffness and Folding Endurance of Worship Paper." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/50204676045618121332.

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碩士<br>大葉大學<br>環境工程學系碩士在職專班<br>103<br>This research is based on sodium metasilicate and cationic starch added in wet end to improve the stiffness properties of worship paper and the insufficiency of folding endurance. It is used single chemical addition, sequential chemical addition, and different doses orderly to conduct the experiments. The test results showed that: the stiffness properties raised 29% and the folding endurance raised 133% through single chemical addition of sodium metasilicate; the stiffness properties raised 168% and the folding endurance raised 50% through added cationic st

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17

Kou, Wen-Hao, and 郭文豪. "The modification of biodegradable Tapioca Starch/PVA films with sodium trimetaphoshate, boric acid, glycerol and sorbitol." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/23575628343199921707.

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碩士<br>高苑科技大學<br>化工與生化工程研究所<br>100<br>The plastic products from petrochemical materials traditionally have such good merits as low-cost, easy-process, light-weight, durable, corrosion-resistant characteristics, but it can cause secondary pollution resulting in considerable impact in environment because they are not easy to decompose due to their high stability and the toxic substances (eg dioxins) were produced when burned. In this study, the boric acid, sodium trimetaphosphate, calcium carbonate (CaCO3), and peroxide dicumyl (DCP) were added into mixture of gelatinized starch/polyvinyl alcohol

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18

Lung-June, Fang, and 方亮鈞. "Effect of starch types on the gelling behavior of Hsian-tsao leaf gum extracted by sodium carbonate." Thesis, 1998. http://ndltd.ncl.edu.tw/handle/33350992112013835493.

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碩士<br>靜宜大學<br>食品營養研究所<br>86<br>Effects of gum concentration (0.3 - 1.8%), starch types (wheat, corn and cassava) and concentration (2-4%) on the gelling behavior of Hsian-tsao (Mesona procumbens Hemsl) leaf gum extracted by sodium carbonate solutions were studied. Steady and dynamic shear rheological measurements, rapid visco analysis, texture profile analysis, color as well as microstucture of the starch/gum mixtures were performed during or after a controlled heating and cooling process. It is found that the starch/gum mixture showed higher rheological/textural properties than starch or gum

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19

West, Ryan. "Whole Grain Pasta: A Physicochemical and Sensory Study." Thesis, 2012. http://hdl.handle.net/10214/5137.

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Whole grain is associated with rougher texture and off-flavours which has decreased consumer acceptance. Pasta drying is also critical during production because of influence on texture and quality. The effects of drying type and whole grain content on physicochemical and qualitative properties of pasta were investigated. Increasing whole grain content lowered paste viscosity and increased cooking loss while low temperature drying improved quality. The impact of these effects on pasta texture and flavour was further explored. While bitterness, branniness, and surface roughness positively corre

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