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Rozprawy doktorskie na temat „Cream formulation”

Autor: Grafiati

Data publikacji: 2 czerwca 2025

Data aktualizacji: 31 lipca 2025

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1

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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Junior, Elieste da Silva. "Formulações especiais para sorvetes." Universidade de São Paulo, 2008. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-22032017-165841/.

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A elaboração e caracterização de sistemas tão complexos quanto alimentos não são temas que se esgotem ao longo de um único trabalho. Assim, tomando como ponto de partida o desenvolvimento de formulações para sorvetes, são apresentados os princípios gerais da criação e estabilização de um dos gêneros alimentícios mais apreciados n.o mundo todo. O primeiro capítulo aborda interações que ocorrem entre componentes de uso comum na maioria dos alimentos processados e, de modo específico, o papel desempenhado por cada um deles em formulações para sorvetes. São apresentadas características das matéria

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Purazi, Potiwa. "Development and validation of an In Vitro Release Test (IVRT) to investigate the release of miconazole nitrate from topical cream formulations." Thesis, Rhodes University, 2017. http://hdl.handle.net/10962/65223.

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Guimarães, Marcelo. "Avaliação da liberação e permeação em membrana sintética do cetoconazol em cremes O/A." Universidade de São Paulo, 2001. http://www.teses.usp.br/teses/disponiveis/9/9139/tde-08032016-165741/.

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Cetoconazol é um fármaco antimicótico largamente utilizado e veiculado por diversas formas farmacêuticas. Apesar de ser comprovadamente eficaz, é uma substância muito hepatotóxica quando administrado por via oral. Por esse motivo justifica-se o seu emprego em preparações tópicas e sistemas transdérmicos. Essa substância apresenta razoáveis níveis de penetração elou permeação cutânea, mas esses níveis podem ser melhorados através da incorporação, às formulações, de substâncias denominadas promotores de permeação/penetração (enhancers). Essas substâncias têm a função de modificar a difusão dos f

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Skedung, Lisa. "Tactile Perception : Role of Friction and Texture." Doctoral thesis, KTH, Yt- och korrosionsvetenskap, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-103916.

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Tactile perception is considered an important contributor to the overall consumer experience of a product. However, what physical properties that create the specifics of tactile perception, are still not completely understood. This thesis has researched how many dimensions that are required to differentiate the surfaces perceptually, and then tried to explain these dimensions in terms of physical properties, by interconnecting human perception measurements with various physical measurements. The tactile perception was assessed by multidimensional scaling or magnitude estimation, in which metho

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15

Chiang, Chia-Feng, and 江家豐. "Online ice cream formulation calculator system." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/93062882235389022110.

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碩士<br>國立中興大學<br>動物科學系所<br>96<br>The purpose of this study was made to establish a system which could calculate ice cream formulation online and is available on the Internet to ice cream manufacturer and education. The revised simplex method of linear programming model was applied in this system. This system was designed by adopting Microsoft Windows Server 2003 as operation system and was written with ASP.NET coordinated with Microsoft Access database. The system includes seven segments in terms of setting up basic data (user personal information, ingredients, composition items, ingredient

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陳國漳. "Optimal Formulation For Yeast Added Ice Cream Making." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/44433752630255972089.

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碩士<br>國立屏東科技大學<br>食品科學系<br>91<br>Abstract The purpose of this study is to monitor the effect of yeast powder in ice cream processing. Two flavors of yeast powder and yeast powder mixed with molasses that match with cornstarch and mixed powder of alginate and konjac are set as ice cream bodies. Composition analysis, rheological properties and microganism tests are employed. Also, optimum processing condition and the sensory evaluation are collected. In this experiment design, 4﹪, 6﹪, 8﹪and 10﹪of yeast powder are conducted in ice cream making. The result shows that 8﹪o

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17

Hou, Ching-Hsiang, and 侯景祥. "Optimal formulation for yogurt added low fat ice cream making." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/62975791207945999366.

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碩士<br>國立屏東科技大學<br>食品科學系所<br>96<br>This thesis is focused on the research of low fat ice cream production by yogurt. On the bases of original yogurt and honey yogurt, two flavors of yogurt and yogurt mixed with honey that match with anhydrous milk fat mixed skim milk powder and coconut oil mixed soybean powder are set as ice cream bodies, find out the best way of production of processing. Study on soybean of yogurt low fat ice cream for a vegetarian. Composition analysis, rheological properties and microganism tests are employed. Also, optimum processing condition and the sensory evaluation are

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Kasongo, Kasongo Wa. "Development and in vitro evaluation of a clobetasol 17-propionate topical cream formulation /." 2007. http://eprints.ru.ac.za/1353/.

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Millerioux, Jennifer. "Formulation et évaluation de la stabilité et de l’efficacité de topiques protecteurs vis-à-vis des composés organophosphorés." Thesis, 2009. http://www.theses.fr/2009LYO10039.

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Les neurotoxiques organophosphorés (NOP) sont extrêmement toxiques et peu volatils. Dans des conditions normales de température et de pression, ils peuvent pénétrer rapidement la peau sous forme liquide et exercer leurs effets délétères. En milieu civil ou militaire, leur utilisation potentielle est toujours redoutée. Le développement de dispositifs de protection cutanée vis-à-vis de ces agents est donc d’un intérêt majeur pour les armées et la sécurité civile. Dans ce contexte, les objectifs de ce travail ont été de formuler et évaluer la stabilité et l’efficacité de topiques protecteurs cuta

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Lee, Ko-Feng, and 李科鋒. "Investigation of microemulsion and cream formulations as carriers of hesperetin in permeation and whitening evaluation." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/68489547596455252113.

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碩士<br>高雄醫學大學<br>藥學研究所<br>96<br>Recently, people attach importance to anti-aging and whitening effect not only in beauty but also in healthy. More and more evidence to point out antioxidant and antityrosinase activities can postpone aging and make whitening. Hesperetin, a flavanone compound, is almost exclusively present in citrus fruits and it has good antityrosinase and antioxidant activities. In this study, hesperetin of creams and microemulsions were prepared and evaluated the permeation parameters through rat skin in vitro study, skin whitening, skin irritation and stability of experimenta

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