Relevant bibliographies by topics / Foot cream

Contents

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

Academic literature on the topic 'Foot cream'

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

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Journal articles on the topic "Foot cream"

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Tejeda Ramírez, Sol, Aroa Tardáguila-García, Mateo López-Moral, Irene Sanz-Corbalán, Marta García-Madrid, and José Luis Lázaro-Martínez. "Randomized Double-blind Cost-effectiveness Comparison of Two 10% Urea Creams in Patients with Diabetic Foot Syndrome." Advances in Skin & Wound Care 37, no. 5 (2024): 1–7. http://dx.doi.org/10.1097/asw.0000000000000141.

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ABSTRACT OBJECTIVE To evaluate the cost-effectiveness of two 10% urea creams in patients with diabetic foot syndrome. METHODS This was a prospective, longitudinal, single-center, randomized, double-blind, prospective clinical trial that evaluated the skin quality of 20 feet belonging to 10 patients with diabetic foot syndrome after the application of two 10% urea creams purchased from pharmacies and supermarkets. RESULTS At follow-up, 19 (95%) of the participants’ feet showed improved skin quality, irrespective of the cream applied. On visual inspection, participants had a decreased presence o
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Gangaram, Malgunde* Vaishnavi Varadkar Vaishnavi Pise Disha Chavan Suhani Desai Pallavi Chavan Supriya Gawas Dr. Vijay Jagtap. "Herbal Antifungal Foot Cream." International Journal of Pharmaceutical Sciences 3, no. 3 (2025): 2701–4. https://doi.org/10.5281/zenodo.15098632.

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Skin conditions, including cracked heels, are prevalent and cause significant discomfort across various age groups. These conditions can be exacerbated by environmental factors that promote the growth of germs and fungi on the skin. To address this, a HERBAL ANTIFUNGAL FOOT CREAM was developed to hydrate and protect the heel. This cream features an emulsion that forms an oily layer on the skin, reducing water loss and aiding in skin hydration. It contains beeswax and kokum butter, which act as emollients to soften and smooth the skin. Key ingredients include coconut oil and kokum butter for th
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Kamthe, Mr Prathamesh. "A Review: Preparation and Evaluation of Herbal Foot Cream by using Tridax Procumbens Extract." International Journal for Research in Applied Science and Engineering Technology 13, no. 4 (2025): 5369–74. https://doi.org/10.22214/ijraset.2025.69604.

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Abstract: The growing demand for natural and sustainable skincare solutions has led to increased interest in herbal formulations for foot care. Foot creams enriched with plant extracts offer therapeutic benefits while minimizing the side effects associated with synthetic ingredients. Tridax procumbens, a medicinal plant with well-documented antimicrobial, antiinflammatory, and wound-healing properties, presents a promising candidate for developing an effective herbal foot cream. This review explores the preparation methods, formulation strategies, and pharmacological evaluation of Tridax procu
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Shingade, Keshav Adinath* Gaikwad T. A. "Formulation and Evaluation of Anti-fungal Cream Using Senna-Tora and Origanum Vulgare." International Journal of Pharmaceutical Sciences 3, no. 4 (2025): 188–99. https://doi.org/10.5281/zenodo.15123536.

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The goal of administering herbal medicine is to effectively manage human illness. According to the WHO, herbal medicine currently provides primary care for 80% of the world's population. To get rid of fungi and stop them from growing, antifungal cream is a type of cream. In addition to creating a cream that doesn't exhibit any undesirable reactions or side effects, this study attempts to investigate the safety and effectiveness of prepared antifungal cream. The most common fungal infections that affect our skin, hair, and nails are treated with the herbal antifungal cream. Jockey itch, ringwor
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Glonek, Thomas, Jack V. Greiner, Paula J. Oliver, and Terrance L. Baker. "Implications of a Diabetic Foot Xerosis Treatment With an Emulsion Containing the Plant-Based Anionic Phospholipids." Journal of Primary Care & Community Health 13 (January 2022): 215013192110686. http://dx.doi.org/10.1177/21501319211068653.

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Purpose: This study compares and contrasts a skin cream containing plant-based anionic polar phospholipid (APP) technology with a mineral oil hydrocarbon (petrolatum)-based (MHB) skin cream technology in the treatment of skin xerosis (dryness) in diabetic feet. Skin cream with APP technology promotes phospholipid absorption, reparation of intercellular lamellae, and organization of water promoting hydration; whereas skin cream with mineral hydrocarbon-based (MHB) technology principally covers skin, preventing dehydration. Methods: Subjects (n = 54) with diagnoses of diabetes mellitus and foot
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Husaini, Muhammad, Asrizal Asrizal, and Imam Budi Putra. "The Effect of Honey and Zinc Cream as Topical Dressing for Epithelization in Diabetic Foot Ulcer." Malahayati Nursing Journal 5, no. 5 (2023): 1534–46. http://dx.doi.org/10.33024/mnj.v5i5.6307.

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ABSTRACT Diabetic foot ulcer is a complication that often serves Diabetes Mellitus patients. Currently, wound care has used dressings to keep the wound environment moist, but in general, foot wound care requires high costs, so it is necessary to figure out the alternative wound care that is really effective and cost-effective in wound healing. One type of alternative therapy for topical treatment of diabetic foot ulcers that can be used is topical honey. The aim of this research was to identify the effect of topical honey and zinc cream on epithelization in the treatment process for diabetic f
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Shashikant, Kuthe* Yash Dhadange Sayali Ganjiwale Sachin Dighade. "Formulation and Evaluation of Herbal Foot Cream." International Journal of Pharmaceutical Sciences 3, no. 5 (2025): 2926–31. https://doi.org/10.5281/zenodo.15450930.

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The human foot plays an essential yet often overlooked role in supporting overall body function and mobility. Despite this, they are frequently neglected in regular self-care routines, leading to common problems like cracked heels. These can cause significant discomfort and may even lead to infections if left untreated. Recognizing this issue, our primary aim was to formulate an herbal foot crack cream designed to promote healing while offering antibacterial and antimicrobial protection. The cream was developed using a carefully selected blend of anti-inflammatory herbal ingredients known for
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Hidayat, Rizki, Naziyah Naziyah, and Adinda Zahra Alifa. "Efektifitas Cadexomer Iodine Dan Zinc Cream Terhadap Penyembuhan Luka Kaki Diabetik Di Klinik Wocare Center Bogor." Malahayati Nursing Journal 4, no. 7 (2022): 1619–26. http://dx.doi.org/10.33024/mnj.v4i7.6281.

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ABSTRACT Nurses have an important role in treating foot wounds by performing foot care, checking feet every day, maintaining humidity, and using appropriate footwear for diabetic foot ulcer patients. What is the effectiveness of cadexomer iodine and zinc cream on the healing of diabetic foot wounds at the Wocare Center Bogor clinic. To examine the effect of cadexomer iodine and zinc cream on wound healing in patients with a diabetic foot ulcer. The research is in the form of a quasi-experimental approach with a pre- post-test design, namely in this design, initial observations were made throug
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Lwin, Wai Wai, Napaphol Puyathorn, and Takron Chantadee. "Cold-Pressed Coconut Oil Cream: Preparation and Evaluation." Key Engineering Materials 914 (March 21, 2022): 23–29. http://dx.doi.org/10.4028/p-408j21.

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Typically, the emollient effect of the vegetable oil has attributed to its usefulness in skin care preparation. The present study aims to prepare the oil in water emulsion cream containing virgin coconut oil (CO) comprisinghydrophilic and lipophilic surfactants (Tween 80 and Span 80). Stability of creams containing CO upon addition of peppermint oil (PO), co-surfactant (Solutol HS 15, ST), solubilizer (benzyl benzoate, BB) was investigated after the temperature cycling. All prepared creams showed the shear thinning flow behavior. Addition of BB gave the lowest viscosity while that comprising S
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Baek, Won-Jin, and Chae-Jeong Han. "Foot Cream Development and Clinical Effectiveness Study." Journal of the Korean Society of Cosmetology 29, no. 3 (2023): 807–14. http://dx.doi.org/10.52660/jksc.2023.29.3.807.

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This study aims to compare the performance of test cream to control cream in 22 middle-aged women aged 40 to 59 in Busan. This study aims to compare the performance of test cream to control cream in 22 middle-aged women aged 40 to 59 in Busan. Foot moisture, oiliness, elasticity, dead skin cells and wrinkle were checked at the baseline, week 4 and week 8 in order to identify cream performance between groups. The score of foot moisture was 4.59±2.91 (baseline), 9.91±6.75 (week 4), 10.55±4.96 (week 8) in the control group, and 5.00±2.53 (baseline), 32.45±7.31 (week 4), 46.36±11.20 (week 8) in th
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Dissertations / Theses on the topic "Foot cream"

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Greenley, Katherine R. "Electron spin resonance studies of food systems." Thesis, University of Surrey, 2001. http://epubs.surrey.ac.uk/843041/.

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ESR has been used to study multi-phase food systems, including ice cream and chocolate, using both spin probes and spin labels. Chemical and physical methodologies were developed and applied to study the behaviour of 1,1,3,3-tetramethylisoindolin-2-yloxyl (TMIO), the 5-pentyl derivative (PTMIO) and the water-soluble 5-sulphonate (NaTMIOS) spin probes in hydrophilic and hydrophobic phases over a range of temperatures. Linewidths and hyperfine coupling constants (aN) were derived using fitting and simulating computer software, from which rotational correlation times (tauc) and enthalpies of acti
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Mashayekh, Morteza. "Evaluation of Frogurt: A New Product Prepared by Fermentation of Ice Cream Mix." DigitalCommons@USU, 1988. https://digitalcommons.usu.edu/etd/5349.

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Ice cream mix was fermented with yogurt cultures of Streptococcus thermophilus and Lactobacillus bulgaricus to four different pH's then frozen in a batch ice cream freezer. A consumer panel of 120 people tasted samples of strawberry flavored product with pH's of 4.4, 4.7, 5.1, and 5.4 and commercial frozen yogurt as a standard. Results from the panel were used to predict a preferred pH of 4.9. Another panel of 181 people compared product at pH 4.9 with 10, 15 and 20% strawberry flavoring. There was not a statistically significant difference among levels of flavoring. Starter culture population
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Chung, Seo-Jin. "Release of flavor compounds from full fat and low fat ice creams during eating /." free to MU campus, to others for purchase, 2002. http://wwwlib.umi.com/cr/mo/fullcit?p3074389.

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Bemer, Hanna Lauren. "Analysis of oil stability in oleogel cream cheese product." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1494237368109846.

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Carbó, Marina Cercós. "A marketing plan for the ice cream brand Max Adventures in food service." Master's thesis, NSBE - UNL, 2013. http://hdl.handle.net/10362/9816.

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A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics<br>This project consists on developing a marketing plan in the Spanish market for the ice cream brand Max Adventures in the food service sector. The objective of the plan is to increase current level of sales and distribution. For this reason an external and internal audit is done in order to understand the context, observe what competitors are doing, discover consumer needs and wants and analyze the brand internally. The proposed marketing plan
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Limbaugh, Melissa D. "Replacement of saturated fats in a cream cheese product." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1431097069.

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Necheva, Stefka Nikolaeva. "Food purchasing behaviour in Bulgaria : an empirical study of yoghurt and ice-cream." Thesis, Imperial College London, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.399023.

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Liou, Bo-Kang. "Sensory analysis of low fat strawberry ice creams prepared with different flavor chemicals and fat mimetics." Diss., Columbia, Mo. : University of Missouri-Columbia, 2006. http://hdl.handle.net/10355/4497.

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Thesis (Ph. D.) University of Missouri-Columbia, 2006.<br>The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 3, 2007) Includes bibliographical references.
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Sharp, Michael D. "Analysis of Vanilla Compounds in Vanilla Extracts and Model Vanilla Ice Cream Mixes Using Novel Technology." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1258043461.

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Thompson, Kelly R. "Sensory characteristics of ice cream produced in the United States and Italy." Thesis, Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/515.

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Books on the topic "Foot cream"

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Goff, H. Douglas. Ice Cream. 7th ed. Springer US, 2013.

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Martyr, Andrew. Winston's ice cream caper. H. Hamilton, 1986.

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Modell, Frank. Ice cream soup. Greenwillow Books, 1988.

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Commission, Great Britain Competition. The supply of impulse ice cream: A report on the supply in the UK of ice cream purchased for immediate consumption. The Stationery Office, 2000.

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ill, Karas G. Brian, ed. The scoop on ice cream. Little, Brown, 1985.

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Cobb, Vicki. The scoop on ice cream. Little, Brown, 1985.

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Weinstein, Bruce. The Ultimate Ice Cream Book. HarperCollins, 2005.

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Weinstein, Bruce. The Ultimate Frozen Dessert Book. HarperCollins, 2005.

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Zubrowski, Bernie. Ice cream making and cake baking. Cuisenaire Co. of America, 1994.

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Gibbons, Gail. Ice cream: The full scoop. Holiday House, 2006.

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Book chapters on the topic "Foot cream"

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Clark, J. Peter. "Ice Cream." In Food Engineering Series. Springer New York, 2009. http://dx.doi.org/10.1007/978-1-4419-0420-1_11.

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Anderson, M., E. C. Needs, and J. K. Madden. "Fats in Cream and Ice Cream." In Fats in Food Products. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2121-1_2.

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Hartel, Richard W., and AnnaKate Hartel. "Neapolitan Ice cream." In Food Bites. Springer New York, 2008. http://dx.doi.org/10.1007/978-0-387-75845-9_37.

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Araujo, Hannah Caroline Santos, Rafael Donizete Dutra Sandes, Mônica Silva de Jesus, Narendra Narain, Adriano Gomes da Cruz, and Maria Terezinha Santos Leite Neta. "Cream and Butter." In Methods and Protocols in Food Science. Springer US, 2024. http://dx.doi.org/10.1007/978-1-0716-4144-6_18.

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Hartel, Richard W., and AnnaKate Hartel. "Developing New Ice cream Flavors." In Food Bites. Springer New York, 2008. http://dx.doi.org/10.1007/978-0-387-75845-9_21.

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Mohan, Maneesha S., Jonathan Hopkinson, and Federico Harte. "Milk and Ice Cream Processing." In Food Processing. John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118846315.ch17.

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Kilara, Arun. "Low fat ice cream." In Food Texture Design and Optimization. John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118765616.ch4.

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Kober, A. K. M. Humayun. "Frozen Dairy Food—Ice Cream." In Milk and Dairy Foods. CRC Press, 2024. http://dx.doi.org/10.1201/9781003397786-10.

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Kober, A. K. M. Humayun. "Fat-Rich Dairy Food—Cream." In Milk and Dairy Foods. CRC Press, 2024. http://dx.doi.org/10.1201/9781003397786-5.

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Miller, Ian. "The Deadly Ice-Cream." In Food in Nineteenth-Century British History. Routledge, 2025. https://doi.org/10.4324/9781003594529-58.

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Conference papers on the topic "Foot cream"

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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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Hamid, Nazimah, Yi Hsuan Tiffany Lin, Yifan Dai, Daniel Shepherd, and Kevin Kantono. "Flavourful Clips: The impact of auditory cues on flavour perception and emotions during food consumption." In 7 Experiences Summit 2023 of the Experience Research Society. Tuwhera Open Access, 2024. http://dx.doi.org/10.24135/7es.27.

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This influence of video clips varying arousal and valence on the affective states and perception of chocolate ice cream have been investigated. Consuming ice cream while watching video with positive valence, high arousal or low arousal resulted in more positive emotions compared to silent conditions. The perception of sweetness, milky and creamy were cited more when watching low arousal and high valence clips. Bitterness and roasted flavours were cited more under high arousal video conditions. Videos varying in valence and arousal are associated with different emotions that can in turn influence ic
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Lumbantobing, Erika, Samantha Tanardi, and Agus Putra. "Development of Vegan Ice Cream from Jackfruit (Artocarpus heterophyllus) Seed-Based Milk." In ASEAN Food Conference. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009983700660071.

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Cromer, W. C., Mark J. Miller, X. J. Xin, Z. J. Pei, and Karen A. Schmidt. "Effects of Container Geometry on Energy Consumption During Hardening in Ice Cream Manufacturing." In ASME 2010 International Manufacturing Science and Engineering Conference. ASMEDC, 2010. http://dx.doi.org/10.1115/msec2010-34103.

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Energy consumption by the dairy food industry in the United States constitutes 10% of all energy consumed by the U.S. food industry. Reducing energy consumption in cooling and refrigeration of foods plays an important role in meeting the challenge of the energy crisis. Hardening is an important and energy-intensive step in ice cream manufacturing. This work presents Finite Element Method (FEM) investigation of the ice cream hardening process, aiming to provide insight and guidance for energy savings in ice cream manufacturing. Effects of container shape and dimensions, container layers, and he
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Naguevschi, Ana-Maria. "Conformity analysis of fermented cream." In Simpozion stiintific al tinerilor cercetatori, editia 20. Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/9789975359023.29.

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Dairy products are of particular importance for human nutrition. They provide about 100 nutrients (26 fatty acids, 45 minerals and 25 vitamins). Especially, fermented cream is among the most important dairy product that has a major demand on the consumer market, being purchased daily by consumers. Cream is high in fat. Cream fats are easily assimilated by the human body. The purpose of this paper is to determine the conformity of fermented cream and the study of standardized indices. The following research methods were included: method of analysis, methods of scientific knowledge and expertise
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Asminaya, Nur Santy, Widhi Kurniawan, Apriansyah Apriansyah, and Asma Bio Kimestri. "Physical Quality Test of Ice Cream Sweetened Using Honey." In International Conference on Improving Tropical Animal Production for Food Security (ITAPS 2021). Atlantis Press, 2022. http://dx.doi.org/10.2991/absr.k.220309.080.

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Lesovskaya, Marina I., and Natalya L. Kabak. "Integrated use of resources in the production technology of multi-grain bread with rye cream." In Agro-industrial complex: problems and prospects of development. Far Eastern State Agrarian University, 2024. https://doi.org/10.22450/978-5-9642-0637-8-150-156.

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The composition of the food system for the production of multi-grain bread with rye cream is substantiated. Additional components of the food matrix are buckwheat and oat flour. The cake obtained in the manufacture of rye cream using the original technology is involved in the manufacture of crispy rye bread. Flour milling waste can be used in the process. This makes it possible to fully utilize resources in the technological process and eliminate waste.
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Savić Radovanović, Radoslava, Milijana Sinđić, Jelena Aleksić Radojković та Slobodanka Janićijević. "MICROBIOLOGICAL SAFETY OF FOOD OF ANIMAL ORIGIN IN BELGRADE RESTAURANTS AND CATERING FACILITIES 20242ND INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY (2024)ЗБОРНИЦИ". У 2nd International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2024. http://dx.doi.org/10.46793/sbt29.44rsr.

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Total of 40 samples of food of animal origin were analyzed during monitoring in 2023. Out of 40 samples in 3 (7.5%) ice cream samples was dectected presence od Enterobacteriacae. All 30 samples of sandwiches and sushi examined for the presence of Listeria monocytogenes and Salmonellae spp. were negative. It can be concluded that food of animal origin in Belgrade restaurants was safe for consumption, except 3 (7.5%) samples of ice cream who were not satisfactory to hygiene criteria.
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Fenoul, F., M. Le Denmat, F. Hamdi, G. Cuvelier, and C. Michon. "Study of cream cheese microstructure by confocal laser scanning microscopy : quantitative image analysis." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060418.

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Zhou, Xiaobu. "Construction and Empirical Research for User Demand-Oriented Food Product Design Pathway." In 16th International Conference on Applied Human Factors and Ergonomics (AHFE 2025). AHFE International, 2025. https://doi.org/10.54941/ahfe1006079.

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With the globalization accelerates rapidly and consumer cultures become increasingly diverse, food design has shifted from a focus on functionality to prioritizing cultural value, emotional connection, and personalized experiences. In particular, within the realm of cultural and creative foods, the central challenge lies in integrating local culture with contemporary craftsmanship to meet the varied demands of consumers. Dali, a city rich in historical and cultural heritage, provides abundant inspiration for designing cultural and creative ice creams. However, existing designs largely rely on
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Reports on the topic "Foot cream"

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Regulated Products Risk Assessment Team. Safety Assessment: Change of conditions of use for the novel food, isomalto-oligosaccharides. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.pwg947.

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An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in April 2021 from Bioneutra Incorporated, North America (“the applicant”) for the authorisation of the proposed extension of use of isomalto-oligosaccharides (IMOs) as a novel food. The novel food are IMOs which are intended to be used as a food ingredient and as an ingredient in food supplements. IMOs are manufactured by the enzyme hydrolysis of starch which is sourced from different plant crops (e.g., cereals, legumes, and roots). IMOs are currently authorised as a novel food in the UK (assimil
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Wicker, Louise, and Nissim Garti. Entrapment and controlled release of nutraceuticals from double emulsions stabilized by pectin-protein hybrids. United States Department of Agriculture, 2004. http://dx.doi.org/10.32747/2004.7695864.bard.

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Original Objectives Specific objectives are to: (1) modify charge and hydrophobicity of pectins to improve emulsion stabilizing properties (2) develop emulsions that can be sterically stabilized using modified pectins and/or pectin/protein hybrids (3) obtain submicronal inner emulsion droplets (10-50 nanometers) with small and monodispersed double emulsion (1-2 μm) droplets with long-term stability (possibly by emulsified microemulsions) and (4) trigger and control the release at will. Background Methodology for encapsulation and controlled release of selected addenda, e.g. drugs, vitamins, ph
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