Relevant bibliographies by topics / Cream formulation

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Cream formulation'

Author: Grafiati
Published: 2 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Cream formulation"

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Suci Fitriani, Aprilya Sri Rachmayanti, and Reny Haryani. "Formulasi dan Uji Stabilitas Krim Ekstrak Daun Jambu Mete (Ancardium Ocidentale Linn)." Jurnal Ilmu Kedokteran dan Kesehatan Indonesia 1, no. 3 (2021): 206–19. http://dx.doi.org/10.55606/jikki.v1i3.2942.

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This research aims to evaluate the formulation and stability of cashew leaf extract cream (Anacardium occidentale Linn) as the active ingredient. The research method includes cashew leaf sampling, plant identification, leaf preparation, extraction, phytochemical screening, cream preparation, cream evaluation, and physical stability testing. Phytochemical screening results indicate the presence of tannins, flavonoids, and saponins in the cashew leaf extract. The cream formulation of cashew leaf extract was prepared using concentrations of 6%, 10%, and 14%. Cream evaluation includes organoleptic
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Kumar, Sagar1* Painuly Neelam2. "Formulation And Evaluation Of Herbal Analgesic Cream." International Journal in Pharmaceutical Sciences 2, no. 7 (2024): 258–69. https://doi.org/10.5281/zenodo.12657970.

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Herbal analgesic creams offer a promising avenue for natural pain relief, leveraging the therapeutic properties of botanical ingredients. This formulation is developed using standard formulation of herbal analgesic cream, each varying in the ratio of key ingredients to optimize efficacy. Turmeric, ginger, arnica, lemon balm, and liquorice were selected for their well-documented analgesic and anti-inflammatory properties. The formulations were prepared using a meticulous process, ensuring the integration of active ingredients with suitable excipients for stability and skin compatibility. The me
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Aldila, Silvy, Ranatri Puruhita, Syahkhirotul Exma Uliana, Anifatus Sa’adah, and Fransisca Gloria. "BROCCOLI (Brassica oleracea L) ETHANOL EXTRACT: A MOISTURIZER AND ITS EVALUATION IN ASPECTS OF PHYSICAL CHARACTERISTICS." Science and Community Pharmacy Journal 3, no. 1 (2024): 185–95. https://doi.org/10.63520/scpj.v3i1.545.

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Skin disorders that are dry, dull, scaly, and not fresh affect everyone. Moisturizing cream is a cosmetic product that effectively hydrates and improves dry skin. Broccoli, scientifically known as Brassica oleracea L, is rich in vitamin C components, vitamin E (α-tocopherol), and flavonoids, which act as natural antioxidants and provide moisturizing properties for the skin. Producing extracts by the maceration process. Broccoli extract is utilized in the formulation of four moisturizing cream preparation compositions, each with a concentration of F1 (0%), F2 (2%), F3 (3%), and F4 (4%). The moi
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Choo, S. Y., S. K. Leong, and F. S. Henna Lu. "Physicochemical and Sensory Properties of Ice-cream Formulated with Virgin Coconut Oil." Food Science and Technology International 16, no. 6 (2010): 531–41. http://dx.doi.org/10.1177/1082013210367546.

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The substitution of milk fat with virgin coconut oil (VCO) was used to produce nutritious ice cream with pleasant coconut flavor and aroma. Three formulations were developed whereby formulation VCO4, VCO8 and VCO12 was substituted with 4%, 8% and 12% of VCO, respectively. The physicochemical properties of ice creams analyzed include overrun, meltdown, pH, titratable acidity, total solid, protein and fat content. The fatty acids profile of VCO formulated ice creams and their stabilities over 3 and 6 weeks storage were studied respectively using gas chromatography (GC). Qualitative descriptive a
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Simangunsong, Freddy Marthin Putra, Sri Mulyani, and Amna Hartiati. "EVALUASI KARAKTERISTIK KRIM EKSTRAK KUNYIT (Curcuma domestica Val.) PADA BERBAGAI FORMULASI." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 6, no. 1 (2018): 11. http://dx.doi.org/10.24843/jrma.2018.v06.i01.p02.

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This study aims to: 1) determine the effect of formulations on cream characteristics, 2) determine the formulations that produce the cream with the best characteristics. The experiments using Randomized Block Design consisted of 5 treatments and were grouped into 3. The cream was stored for 6 weeks and observed every 2 weeks, the 6th week data was tested with analysis of variances, followed by Duncan test. The variables observed were homogeneity, separation ratio, dispersion, stickiness, pH, viscosity, antioxidant capacity. The results of the cream research at 6 weeks were: the treatment had a
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Aswathi, V. V. Navya Ravindran Amal joy Fathima Sherin Musthafa Suha Risana Mariyam. "Formulation And Evaluation Of Anti Aging Cream Containing Banana Peel Extract And Pumpkin Seed Oil." International Journal in Pharmaceutical Sciences 2, no. 9 (2024): 994–1001. https://doi.org/10.5281/zenodo.13820356.

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The present study aimed to develop and evaluate an anti-aging cream formulation using banana peel extract and pumpkin seed oil. The cream was prepared using a combination of banana peel extract, pumpkin seed oil, and excipients. Physicochemical parameters, antioxidant activity, anti-inflammatory activity, and were evaluated. The results showed that the formulated cream exhibited good physicochemical properties, high antioxidant activity (23.88% inhibition of DPPH radicals). Stability studies indicated no significant changes in the cream's properties over3 months. The combination of banana peel
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Chaudhari, Rutuja Mahendra, Rhushali Sanjay Chaudhari, and Kalyani Ravindra Deore. "Formulation and Evaluation of Herbal Moisturizing Cream." International Journal of Research in Pharmacy and Allied Science 04, no. 05 (2025): 186–91. https://doi.org/10.71431/ijrpas.2025.4516.

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Moisturizing cream is a semi-solid product for enhancing skin tone. Compared to synthetic creams, herbal creams provbide severe benefits. Synthetic creams also have severe undesirable side effects,including irritation and allergic reactions. These adverse effects are not present in herbal creams. The herbal extract containing moisturizing cream gives soothing and lubricating effect due to slow evaporation of water from the skin. The main aim of research work is to prepare the moisturizing creams using differents herbs such as jujube fruit, lavender leaves, aloe-vera, holy basil leaves, etc. Th
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Sawarkar, S., T. Gursalkar, and S. Deshpande. "COMPARATIVE ASSESSMENT OF TOPICAL FORMULATIONS BY PERFORMING TRANSMEMBRANE DIFFUSION AND PERMEATION USING DIFFUSION CELLS." INDIAN DRUGS 50, no. 07 (2013): 22–25. http://dx.doi.org/10.53879/id.50.07.p0022.

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Skin penetration of a drug and the effect of formulation additives can be evaluated by performing diffusion studies. In the present study semisolid cream formulation comprising of bacteriostatic antibiotic of 2 different creams have been compared for the penetration of drug. Based on these in vitro release findings, conclusions were drawn regarding performance characteristics of the pharmaceutically equivalent formulations.
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Hajare, Pratiksha K., Mahesh R. Reddy, Yogesh D. Somvanshi, and Vedashree A. Dhumekar. "Formulation and evaluation of Niosomal cream from moringa leaf extract for enhanced Antifungal Activity." Journal of Drug Delivery and Therapeutics 15, no. 4 (2025): 113–18. https://doi.org/10.22270/jddt.v15i4.7097.

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Niosomal drug delivery systems have gained attention for enhancing the bioavailability and efficacy of pharmaceutical formulations. This study explores the formulation and evaluation of a niosomal antifungal cream incorporating Moringa oleifera leaf extract. Moringa leaves contain bioactive compounds with antifungal properties, making them a potential alternative to synthetic antifungal agents. Niosomes, as vesicular carriers, improve drug stability, penetration, and controlled release, enhancing therapeutic effects. The formulated cream was characterized for particle size, entrapment efficien
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Rahman, Alief Putriana, Liana, Syaifiyatul H, and Ach Faruk Alrosyidi. "Antioxidant Face Cream Formulation of Ethanol Extract from Soursop leaves (Annona muricata L)." Berkala Ilmiah Kimia Farmasi 10, no. 2 (2023): 34–41. http://dx.doi.org/10.20473/bikfar.v10i2.38479.

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Face cream is a treatment cream used to treat facial skin. One of the natural plant ingredients that can be used as an active substance in cream preparations is soursop leaves (Annona muricata L.) which have antioxidant activity. The purpose of this study was to formulate cream preparations from soursop leaf ethanol extract as well as the antioxidant activity of face cream preparations. Soursop leaves were extracted by maceration using a 96% ethanol solvent. Cream preparations in physical quality evaluation include organoleptic, pH, homogeneity, viscosity, spread power, sticking power, centrif
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Dissertations / Theses on the topic "Cream formulation"

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Santos-Murphy, Sarah Maria. "Ice cream : an approach considering formulation microstructure and eating behaviour." Thesis, University of Birmingham, 2014. http://etheses.bham.ac.uk//id/eprint/5277/.

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Ice cream is a popular, yet complex, multi-phase/colloidal foodstuff. To understand how this complex microstructure influences the eating behaviour of the consumer requires an interdisciplinary collaboration between Chemical Engineering and Psychology. Thus, an understanding of how product formulation affects consumer preference could be derived and could possibly be used for either product reformulation or promotion. Experiments explored and quantified the physical properties of the ice cream and how these structures translated into the sensory qualities within the human participants. This in
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Wa, Kasongo Kasongo. "Development and in vitro evaluation of a clobetasol 17-propionate topical cream formulation." Thesis, Rhodes University, 2007. http://hdl.handle.net/10962/d1003277.

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One of the primary contributing factors to the escalating costs of health care is the high cost of innovator pharmaceutical products. As a consequence, health authorities in various countries and in particular in the developing world have identified generic prescribing and generic substitution as possible strategies to contain the escalating costs of health care provision. There is therefore a need for formulation scientists in developing countries to invest more time in the research and development of generic formulations. Clobetasol 17-propionate (CP) generic cream formulations containing 0.
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Chen, Mei Xin. "Formulation of Topical Products with Antiviral and Antibacterial Activity." University of Toledo Health Science Campus / OhioLINK, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=mco1417977817.

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Fauzee, Ayeshah Fateemah Beebee. "Establishing a formulation design space for a generic clobetasol 17- propionate cream using the principles of quality by design." Thesis, Rhodes University, 2014. http://hdl.handle.net/10962/5868.

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The pharmaceutical industry is global, is highly regulated and is able to achieve reasonable product quality but at high cost with maximum effort. Numerous challenges face the pharmaceutical industry and include a shrinking research pipeline, less innovation, outsourcing, investments, increasing research and development costs, long approval times, growth of the generic industry, failure to understand or analyze manufacturing failure and wastage as high at fifty percent for some pharmaceutical products. An efficient and flexible pharmaceutical sector should be able to consistently produce high
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Rizzo, Gaia. "Understanding the effect of formulation and processing parameters on microstructural and physical properties of ice cream, sensory perception and appetite." Thesis, University of Birmingham, 2016. http://etheses.bham.ac.uk//id/eprint/6966/.

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Ice cream is a fatty, low satiating food which may increase obesity levels. This thesis aims to understand if it is possible to develop a more satiating product by manipulating formulation and/or processing. First, the effect of two emulsifiers (mono and diglycerides, MDGs and Tween 80) on the thermal behaviour of a bulk fat matrix was investigated. MDGs were shown to possibly enhance ice cream fat destabilisation more than tween 80. This research continued on an ice cream matrix, investigating the effect of different HLB (hydrophilic-lipophilic balance) number emulsifiers (MDGs based). Low an
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Granger-Guilmin, Christine. "Influence of the formulation on the formation and the stabilization of oil - water interfaces in ice cream and related products." Bordeaux 1, 2005. http://www.theses.fr/2005BOR13049.

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Les émulsifiants et les protéines participent à la création et à la stabilisation des différentes interfaces formées au cours de la fabrication des crèmes glacées qui fait évoluer le système d'une simple émulsion huile-eau vers une mousse partiellement solide. La compréhension des mécanismes mis en jeu aux interfaces et la connaissance des propriétés et ingrédients sont nécessaires pour otimiser la fabrication et la stabilisation du produit fini. C'est dans ce contexte que différents systèmes, émulsion huile-dans-eau, mix de crème glacée et crèmes glacées ont été fabriqués à partir de quatre t
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Žilius, Modestas. "Propolio emulsinio (vanduo aliejuje) kremo sudėties parinkimas, įvertinant fizikines-chemines savybes." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2008. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2008~D_20080616_100456-54056.

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Iš pirmo žvilgsnio odos terapija atrodo paprasta, tačiau moksliškai pagrįstas pusiau kietų vaisto formų vartojamų ant odos modeliavimas yra vienas sudėtingiausių technologijos aspektų. Gaminant pusiau kietą vaisto formą skirtą vartoti ant odos, vienas svarbiausių uždavinių yra pagrindo parinkimas. Remiantis reologiniais (klampos rodiklio) tyrimais, galima numatyti pusiau kieto preparato stabilumą saugojimo metu. Įvertinant kremų gamybos sudėtingumą ir ypač tirštųjų ekstraktų įvedimo į pagrindą problemas, aktualu pagaminti kremo pagrindą iš tokių komponentų, kad būtų galima išvengti ilgo šildym
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Tsang, Manda. "Formulation and delivery of topically applied drugs for the treatment of atopic eczema and other related diseases." Thesis, University of Bath, 2010. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.527790.

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Atopic eczema is an incurable disorder of the skin. Sufferers are afflicted with hypersensitivity to environmental agents such as soaps (detergents), animal dander, pollen, specific foods and sometimes even water. Genetic mutations in atopic eczema compromise the development of the stratum corneum resulting in xerotic skin that is prone to cracking and increased permeability which leads to irritation due to the influx of exogenous material through the skin. The causes of atopic eczema are due to a combination of genetic and environmental factors and it is, therefore, a difficult disease to man
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Lopes, Inês Marques. "Ice cream and nutrition: modeling optimal ice cream formulations." Master's thesis, ISA, 2014. http://hdl.handle.net/10400.5/6779.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>It is becoming more urgent for producers to design new products that follow the consumer’s trends and expectations, such as, “low fat”, “no sugars” or “low calorie” products, while maintaining the ice cream features. The aim of this thesis was to develop a computer aided-tool, based on a mathematical model that helps to design ice cream recipes. By combining different expertise information, a linear programming model has been developed with the objective of minimizing the recipes calorie content. It compiles informatio
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Fauzee, Ayeshah Fateemah Beebee. "Development, manufacture and assessment of Clobetasol 17-propionate cream formulations." Thesis, Rhodes University, 2011. http://hdl.handle.net/10962/d1013324.

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Eczema or dermatitis is the most common dermatological condition accounting for one-third of all diagnoses in the total population surveyed in South Africa. The prevalence of seborrhoeic dermatitis, extreme photodermatitis and severe psoriasis has increased markedly over the last decade and this increase may be ascribed to the HIV epidemic, first diagnosed in South Africa in 1982. Potent innovator corticosteroids, such as clobetasol 17-propionate (CP) that are used to treat skin disorders, are expensive and there is therefore a need for the production of generic topical corticosteroid products
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Books on the topic "Cream formulation"

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Fassoulaki, Argyro. Local anaesthetic creams. Edited by Paul Farquhar-Smith, Pierre Beaulieu, and Sian Jagger. Oxford University Press, 2018. http://dx.doi.org/10.1093/med/9780198834359.003.0013.

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Using topical anaesthesia before puncturing veins and arteries or inserting needles in the epidural space is a prerequisite for ameliorating pain elicited by the insertion of needles or catheters. In the eighties, Hanks and White published an article in which they described a number of local anaesthetic creams which were beginning to be used to prevent pain due to needle punctures; in particular, they described an anaesthetic cream called EMLA, which contained a eutectic mixture of lidocaine and prilocaine. The use of this cream was particularly welcome in children. Although, eventually, newer
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Rähse, Wilfried. Cosmetic Creams: Development and Formulation of Effective Skin Care Products. Wiley-VCH Verlag GmbH, 2019.

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TECHNOLOGY OF BISCUITS, RUSKS, CRACKERS & COOKIES WITH FORMULATIONS (WAFER BISCUITS, CREAM SANDWICH BISCUITS, OAT CEREAL BISCUITS, LOW SUGAR BISCUITS, HIGH FIBRE BISCUITS, HERBAL BISCUITS, DOG BISCUITS AND OTHER BISCUITS). Engineers India Research Institute, 2016.

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Book chapters on the topic "Cream formulation"

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Pinheiro, Joaquina, Elsa M. Gonçalves, and Rui Ganhão. "Potential Use of Aqueous Extracts of Kombu Seaweed in Cream Cracker Formulation." In Food Engineering Series. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-61817-9_9.

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Goff, H. Douglas, and Richard W. Hartel. "Composition and Formulations." In Ice Cream. Springer US, 2012. http://dx.doi.org/10.1007/978-1-4614-6096-1_2.

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Goff, H. Douglas, Richard W. Hartel, and Scott A. Rankin. "Composition and Formulations." In Ice Cream. Springer Nature Switzerland, 2025. https://doi.org/10.1007/978-3-031-77872-8_2.

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Goff, H. Douglas, and Richard W. Hartel. "Formulations for Specialty Products." In Ice Cream. Springer US, 2012. http://dx.doi.org/10.1007/978-1-4614-6096-1_15.

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Goff, H. Douglas, Richard W. Hartel, and Scott A. Rankin. "Formulations for Specialty Products." In Ice Cream. Springer Nature Switzerland, 2025. https://doi.org/10.1007/978-3-031-77872-8_13.

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Pouillot, Anne, Rachel Ametsitsi, and Ada S. Polla. "Formulating a Day Cream with SPF: A Case Study." In Handbook of Formulating Dermal Applications. John Wiley & Sons, Inc., 2016. http://dx.doi.org/10.1002/9781119364221.ch22.

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Lalošević, J., and S. Stettendorf. "Double-Blind Comparative Trial of Three New Antifungal Cream Formulations in Superficial Candidosis." In Advances in Topical Antifungal Therapy. Springer Berlin Heidelberg, 1986. http://dx.doi.org/10.1007/978-3-642-71717-8_7.

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Sarfaraz, Khan Sumaiya, and Siddiqui Ifrah Majed Ahmed. "DEVELOPMENT, FORMULATION AND STANDARDIZATION OF DREAM CREAM- ICE CREAM." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 17. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag17p1ch1.

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The aim of this study is to develop, formulate and standardize the ice-cream with sensory analysis and study of Nutritional and Health benefits of the product. The panelists evaluated all samples based on parameters like flavor, texture, taste, color and overall-acceptability. The three treatments were made; i.e.T1, T2 and T3 with the ratios of Beetroot and golden-raisins (50:50), (25:75) and (15:85) respectively, out of which T1 (50:50) was selected. For the sensory evaluation the 9- Point Hedonic scale (9- liked extremely to 1- dislike extremely) was used. Thus, the T1 got the highest score
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Morusu, Keerthana, Praveen Kumar Javvaji, Karishma Shaik, Sabiha Sulthana Shaik, and Jayavani Bacham. "Antibacterial Tri-Herbal Face Cream." In Converging Pharmacy Science and Engineering in Computational Drug Discovery. IGI Global, 2024. http://dx.doi.org/10.4018/979-8-3693-2897-2.ch013.

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In-view of searching treatment strategies for acne herbal remedies were found prolific and can fulfill all the criteria in this regard. The combination of two or more herbs leads to gain more effectiveness in the treatment. In this present research exploration Cream prepared with herbal extracts of Curcuma aromatica, Curcuma zedoria and Psorylia corylifolia. Phytochemical characterization of all three extracts was performed. Factorial designs used for optimization. Effects of independent variables of formulation on responses were also studied and nine different formulations were evaluated for
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"Lozenges." In The Science of Sugar Confectionery, 2nd ed. The Royal Society of Chemistry, 2018. http://dx.doi.org/10.1039/bk9781788011334-00196.

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Conference papers on the topic "Cream formulation"

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Lewin, Daniel R. "Food for thought: Delicious problems for Process System Engineering (PSE) courses." In The 35th European Symposium on Computer Aided Process Engineering. PSE Press, 2025. https://doi.org/10.69997/sct.119270.

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Active learning is widely recognized as an effective teaching approach that can improve classroom outcomes. This is enabled by providing the time for students to apply new knowledge, make mistakes, correct them, and repeat the process until mastery is achieved. One way to implement active learning is through the flipped classroom paradigm. However, to be effective, active learning depends on providing students with a variety of open-ended problems, ranging in difficulty from introductory to advanced levels. This paper presents four food-themed problems for use in numerical methods and process
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Patil, Ms Prerna C., and Mr Vrushabh Paleriya. "FORMULATION AND EVALUATION OF MUSTARD CREAM FOR PSORIASIS." In Intellectual Property Rights: Issues and Challenges. The Bhopal School of Social Sciences, 2025. https://doi.org/10.51767/c250636.

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Chenafa, A. Chenafa. "FORMULATION AND ANTIOXIDANT ACTIVITY OF A CREAM CONTAINING VITIS VINIFERA.L LEAF EXTRACT." In 5th International Conference on Innovation in Science and Technology. acavent, 2018. http://dx.doi.org/10.33422/5ist.2018.12.102.

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Yasin, Rabiahtul Adarwiyah Mohd, Khairunadwa Jemon, and Norefrina Shafinaz Md Nor. "In vivo irritation study of Melastoma malabathricum cream formulation on ICR mice." In THE 2016 UKM FST POSTGRADUATE COLLOQUIUM: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2016 Postgraduate Colloquium. Author(s), 2016. http://dx.doi.org/10.1063/1.4966736.

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Kumara, T. P. Prasanna, K. Sunil, B. Arunkumar, and S. B. Patil. "Formulation and evaluation of multipurpose topical cream by using natural Schiff base active ingredients." In PROCEEDINGS OF INTERNATIONAL CONFERENCE ON ADVANCES IN MATERIALS RESEARCH (ICAMR - 2019). AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0022472.

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Ermawati, Dian, Uswatun Chasanah, and Dwi Dwi. "Optimization Formulation of Antioxidant Cream Vitamin E (a-tocopherol acetate) with Virgin Coconut Oil (VCO)." In Health Science International Conference (HSIC 2017). Atlantis Press, 2017. http://dx.doi.org/10.2991/hsic-17.2017.56.

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Hilda, Damayanti, Aprilliani Arini, and Clarissa D. Nancy. "Formulation of Body Scrub Cream From Extract of Arabika Green Coffee (Coffea arabica L.) as Antioxidant." In 4th International Conference on Sustainable Innovation 2020–Health Science and Nursing (ICoSIHSN 2020). Atlantis Press, 2021. http://dx.doi.org/10.2991/ahsr.k.210115.071.

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Indarto, G. F. Rahmah, W. Sari, V. Kafiana, and M. Rudini. "Sunscreen cream base on combination of Curcuma longa and Haematococcus Pluvialis extracts: Formulation and in vivo test." In IWOSP 2021, INTERNATIONAL WORKSHOP ON STATISTICAL PHYSICS. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0123703.

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Tavares, L. L. P., A. A. Alencar, J. C. Vilar, et al. "Formulation of the media of waste ice cream for the production of lipase by BACILLUS LICHENIFORMIS (UCP 1014)." In MICROBES IN APPLIED RESEARCH - Current Advances and Challenges. WORLD SCIENTIFIC, 2012. http://dx.doi.org/10.1142/9789814405041_0079.

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Клемешов, Дмитрий Анатольевич, Алина Алексеевна Баканова, and Станислав Геннадьевич Галкин. "DEVELOPMENT OF A COFFEE DRINK RECIPE IN A PORTION PACKAGE." In Современные проблемы и прогрессивные направления развития науки: сборник статей международной научной конференции (Омск, Май 2023). Crossref, 2023. http://dx.doi.org/10.37539/230524.2023.13.71.004.

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В статье представлена информация о новых методах заваривания кофе в порционной упаковке. В качестве основы для напитка был выбран пакетированный кофе сорта Арабика средней степени обжарки. Разработана рецептура с добавлением порошков перуанской маки, нони гуанабаны и кокосовых сливок для повышения пищевой ценности и улучшения органолептических характеристик. Определены физико-химические параметры пакетированного кофе. The article provides information about new methods of brewing coffee in a batch package. As a basis for the drink, packaged Arabica coffee of medium roasting was chosen. A formul
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