Dipropylene glycol allergy: A hidden cause of perfume contact dermatitis

DEFF Research Database (Denmark)

Johansen, Jeanne Duus; Rastogi, Suresh Chandra; Ernst Jemec, Gregor Borut

1994-01-01

A case of allergic contact dermatitis caused by a hand lotion is presented. A positive patch test reaction to the perfume formulation from the lotion was found, establishing a case of perfume allergy. However, when all 16 ingredients of the perfume were tested, the patient reacted not only...... to a fragrance material but also to the solvent used in the perfume, dipropylene glycol. The diagnosis of perfume allergy is common. However, the substances in the responsible perfume are rarely obtained for testing, and significant allergies to the solvent of the perfume may be overlooked....

Content and reactivity to product perfumes in fragrance mix positive and negative eczema patients. A study of perfumes used in toiletries and skin-care products.

Science.gov (United States)

Johansen, J D; Rastogi, S C; Andersen, K E; Menné, T

1997-06-01

The aim of the study was to investigate the elicitation potential of perfumes from 17 commonly sold lower-price cosmetic products. 8 of the perfumes were from stay-on cosmetics and 9 were from wash-off cosmetics. Each perfume was tested in 500 consecutive eczema patients, who also were tested with the European standard patch test series. 4.2% reacted to 1 or more of the wash-off product perfumes and 3.2% to 1 or more of the stay-on product perfumes. Concordant positive reactions between the fragrance mix and the product perfumes were found in 81.3% of positive reactions to the stay-on product perfumes and in 52.4% of the reactions to the wash-off product perfumes. Compared to the fragrance mix alone, only 1 additional case of contact allergy to the product perfumes was detected by balsam of Peru. Chemical analysis revealed that between 1 and 5 of the chemically-defined constituents of the fragrance mix were present in all of the product perfumes. Geraniol was found in 12 of the 17 perfumes and was most often detected. The concentration of the target fragrance materials ranged from 0.005%-1.35 w/v%. It is concluded that the allergenic constituents of the fragrance mix are impossible to avoid if perfumed cosmetics are used. Furthermore, patients suspected of perfume allergy need to be tested with their own perfumed products, as far from all cases of perfume allergy are detected by the fragrance mix and/or balsam of Peru in the European standard patch test series.

Mature consumers’ relationship with their perfume

Directory of Open Access Journals (Sweden)

Lindsey DRYLIE-CAREY

2018-01-01

Full Text Available Glamorous and stylish, perfume is an evocative product that provokes a stimulus of the senses. It is suggested that the basis for consumer choice for this product should be based on olfactory preference, however the process related decision-making has been shown to be more complex. The mature consumer purchase decision making in this product category is often associated with long standing, established, luxury fragrance brands. In addition, at the frontline of the perfume sales process are fragrance consultants, who possess invaluable information on consumer involvement with perfume products and brands. Hence, this paper investigates CBR (consumer brand relationship and the subsequent perfume purchase behaviour of mature female consumers from a dual (industry and consumer perspective. Results indicate that important perceptual differences related to brand relationships with perfume exist between fragrance consultants and experts on one hand and consumers on the other. This research promotes a deeper understanding of current consumer approach and issues surrounding female mature purchasing behaviour for this unique category of product, and complements the growing body of literature related to luxury brands.

Population genetic segmentation of MHC-correlated perfume preferences.

Science.gov (United States)

Hämmerli, A; Schweisgut, C; Kaegi, M

2012-04-01

It has become difficult to find a matching perfume. An overwhelming number of 300 new perfumes launch each year, and marketing campaigns target pre-defined groups based on gender, age or income rather than on individual preferences. Recent evidence for a genetic basis of perfume preferences, however, could be the starting point for a novel population genetic approach to better match perfumes with people's preferences. With a total of 116 participants genotyped for alleles of three loci of the major histocompatibility complex (MHC), the aim of this study was to test whether common MHC alleles could be used as genetic markers to segment a given population into preference types. Significant deviations from random expectations for a set of 10 common perfume ingredients indicate how such segmentation could be achieved. In addition, preference patterns of participants confronted with images that contained a sexual communication context significantly differed in their ratings for some of the scents compared with participants confronted with images of perfume bottles. This strongly supports the assumption that genetically correlated perfume preferences evolved in the context of sexual communication. The results are discussed in the light of perfume customization. © 2011 The Authors. ICS © 2011 Society of Cosmetic Scientists and the Société Française de Cosmétologie.

Content and reactivity to product perfumes in fragrance mix positive and negative eczema patients. A study of perfumes used in toiletries and skin-care products

DEFF Research Database (Denmark)

Johansen, J D; Rastogi, S C; Andersen, Klaus Ejner

1997-01-01

and in 52.4% of the reactions to the wash-off product perfumes. Compared to the fragrance mix alone, only 1 additional case of contact allergy to the product perfumes was detected by balsam of Peru. Chemical analysis revealed that between 1 and 5 of the chemically-defined constituents of the fragrance mix...... if perfumed cosmetics are used. Furthermore, patients suspected of perfume allergy need to be tested with their own perfumed products, as far from all cases of perfume allergy are detected by the fragrance mix and/or balsam of Peru in the European standard patch test series....... with the European standard patch test series. 4.2% reacted to 1 or more of the wash-off product perfumes and 3.2% to 1 or more of the stay-on product perfumes. Concordant positive reactions between the fragrance mix and the product perfumes were found in 81.3% of positive reactions to the stay-on product perfumes...

Perfume sensitivity in adult females. A study of contact sensitivity to a perfume mix in two groups of student nurses.

Science.gov (United States)

Guin, J D; Berry, V K

1980-09-01

The incidence of contact sensitivity to a perfume mix was investigated in two groups of student nurses by questionnaire and patch testing. Twenty-nine of ninety gave a history of dermatitis on exposure to fragrances or perfumed cosmetics. Fifteen of eighty-five showed a positive patch test reaction to a perfume mix comprising 2% concentrations of eight different perfume ingredients, and twelve of the fifteen had a positive history. Chi-square analysis of the data indicates that the results of the two methods of measurements are significantly related (p < 0.0001).

Deodorization optimization of Camelina sativa oil: Oxidative and sensory studies

DEFF Research Database (Denmark)

Hrastar, Robert; Cheong, Ling‐Zhi; Xu, Xuebing

2011-01-01

[peroxide value (PV), p‐anisidine value (p‐AV), γ‐tocopherol (γ‐T) and oxidative stability (OS)]. Additionally, sensory evaluation was performed. RSM analysis showed a significant effect of deodorization temperature and to a lesser extent, deodorization steam flow and time on removal of oxidative compounds....... In the present study RSM and principal component analysis (PCA) were used to optimize bench‐scale deodorization of CO. Mathematical models were generated through multiple regressions with backward elimination, describing the effects of process parameters (temperature, steam flow, time) on oil quality indicators......, flavour and odour. PCA of chemical and sensory results showed that deodorization temperature affected the sensory properties in the samples. The best conditions for removing undesirable flavour and odour were achieved by using a deodorization temperature of 195–210°C....

Exposure of eyes to perfume: a double-blind, placebo-controlled experiment.

Science.gov (United States)

Elberling, J; Duus Johansen, J; Dirksen, A; Mosbech, H

2006-08-01

Environmental perfume exposure can elicit bothersome respiratory symptoms. Symptoms are induced at exposure levels which most people find tolerable, and the mechanisms are unclear. The aim of the study was to investigate patients with eye and respiratory symptoms related to environmental perfume, by exposing the eyes to perfume in a double-blind, placebo-controlled study.Twenty-one eczema patients with respiratory symptoms elicited by perfume were compared with 21 healthy volunteers in a sex- and age-matched case-control study. The participants completed a symptom questionnaire, and underwent a double-blind, placebo-controlled exposure to perfume. Of the 42 individuals tested, 10 had more eye symptoms (irritation, itching, and tears) during perfume exposure than during placebo exposures, and eight of these individuals (P = 0.07, Fisher's exact test) belonged to the patient group. A true positive eye reaction to perfume was significantly associated with identification of perfume as an active exposure (P perfume elicited irritation in the eyes independently of olfaction, but the relative importance of ocular chemoperception in relation to elicitation of respiratory symptoms from common environmental exposures to perfume remains unclear. We investigated the hypothesis of an association between respiratory symptoms related to perfume and ocular perfume sensitivity by exposing the eyes to perfume in a double blind, placebo-controlled experiment. Vapors of perfume provoked symptoms in the relevant eye in some patients and healthy control persons, but under our exposure conditions, ocular chemesthesis failed to elicit respiratory symptoms.

Effect of Biological Relatedness on Perfume Selection for Others: Preliminary Evidence.

Science.gov (United States)

Sobotková, Markéta; Fialová, Jitka; Roberts, S Craig; Havlíček, Jan

2017-01-01

People tend to choose perfumes to complement their body odour. As kin share some body odour qualities, their ability to select complementary perfumes for relatives might be higher compared with selection for nonrelatives. We tested this in two studies, comparing selection of a perfume for a target man by himself and by either a familiar but unrelated individual (girlfriend; Study 1) or a relative (sister; Study 2). Target men applied the two perfumes (own or other's choice) to their axillae and then wore cotton pads for 12 hr. Collected perfume-body odour blends and perfumes alone were assessed by rater panels. In Study 1, the blends were rated as nominally more pleasant when body odours were mixed with the perfumes selected by girlfriends compared with those selected by target men themselves. In Study 2, body odours mixed with perfumes selected by sisters were rated significantly more attractive than those mixed with perfumes selected by target men. No significant differences were found for attractiveness and pleasantness ratings when perfumes were rated alone, suggesting that it was the resulting blends that were uniquely different. Our results indicate that sisters might be particularly tuned to select suitable perfumes for their siblings.

Content and reactivity to product perfumes in fragrance mix positive and negative eczema patients. A study of perfumes used in toiletries and skin-care products

DEFF Research Database (Denmark)

Johansen, J D; Rastogi, Suresh Chandra; Andersen, K E

1997-01-01

with the European standard patch test series. 4.2% reacted to 1 or more of the wash-off product perfumes and 3.2% to 1 or more of the stay-on product perfumes. Concordant positive reactions between the fragrance mix and the product perfumes were found in 81.3% of positive reactions to the stay-on product perfumes...... and in 52.4% of the reactions to the wash-off product perfumes. Compared to the fragrance mix alone, only 1 additional case of contact allergy to the product perfumes was detected by balsam of Peru. Chemical analysis revealed that between 1 and 5 of the chemically-defined constituents of the fragrance mix...... were present in all of the product perfumes. Geraniol was found in 12 of the 17 perfumes and was most often detected. The concentration of the target fragrance materials ranged from 0.005%-1.35 w/v%. It is concluded that the allergenic constituents of the fragrance mix are impossible to avoid...

Pemanfaatan Ekstrak Sereh (Chymbopogon Nardus L.)sebagai Alternatif Anti Bakteri Staphylococcusepidermidis pada Deodoran Parfume Spray

OpenAIRE

Nenny Widiani, Retno Atun Khasanah, Eko Budiyanto

2011-01-01

This experimental research was aimed at determining the effectiveness of using parfume spray deodorant with lemon grass extract on Staphylococcus epidermidis bacterial activity and to find out the optimum concentration oflemongrass extract in parfume spray deodorant to reduce Staphylococcus epidermidis activity.The research method included four steps, namely preparing lemongrass (Cymbopogon nardus L.) extract,making perfume spray deodorant, conducting laboratory test, and testing within a lim...

Significant exposures to isoeugenol derivaties in perfumes

DEFF Research Database (Denmark)

Rastogi, Suresh Chandra; Johansen, Jeanne Duus

2008-01-01

in perfumes/aftershaves. MATERIALS AND METHODS: 29 international brand perfumes/aftershaves were analysed for the target fragrance ingredient by gas chromatography-mass spectrometry. All samples were analysed in duplicate at detection levels of 1-5 p.p.m. RESULTS: 16 products (55%) contained isoeugenol...... was not detected in any of the investigated products. CONCLUSIONS: Isoeugenyl acetate is present in perfumes/aftershaves, in some products in significant amounts. This may lead to elicitation of contact allergy in isoeugenol-sensitized individuals and may contribute to unchanged levels of isoeugenol sensitization....

21 CFR 884.5425 - Scented or scented deodorized menstrual pad.

Science.gov (United States)

2010-04-01

...) added for aesthetic purposes (scented menstrual pad) or for deodorizing purposes (scented deodorized...) are exempt from the premarket notification procedures in subpart E of part 807 of this chapter...

Increased release of histamine in patients with respiratory symptoms related to perfume.

Science.gov (United States)

Elberling, J; Skov, P S; Mosbech, H; Holst, H; Dirksen, A; Johansen, J D

2007-11-01

Environmental perfume exposure may cause respiratory symptoms. Individuals with asthma and perfume contact allergy report such symptoms more frequently than others. However, immunologic mechanisms have not been demonstrated and the symptoms are not associated with IgE-mediated allergy. The study aimed to investigate whether basophils from patients with respiratory symptoms related to perfume released more histamine in the presence of perfume as compared with healthy volunteers. Histamine release was measured by the glass fibre method. Blood was obtained from healthy volunteers (n=20) and patients with respiratory symptoms related to perfume (n=17) attending a dermatological outpatient clinic for patch testing. The effect of an international brand perfume was investigated using the basophil histamine release test with perfume. Furthermore, basophils from a healthy non-atopic donor were incubated with participant's sera and histamine release induced by perfume was measured. In both groups incremental perfume concentrations showed a positive and significant (Pperfume concentration, the basophils released significantly (PPerfume induces a dose-dependent non-IgE-mediated release of histamine from human peripheral blood basophils. Increased basophil reactivity to perfume was found in patients with respiratory symptoms related to perfume.

Experimental elicitation with hydroxyisohexyl-3-cyclohexene carboxaldehyde-containing deodorants

DEFF Research Database (Denmark)

Jørgensen, Pia Haslund; Jensen, Charlotte Devantier; Rastogi, Suresh

2007-01-01

Hydroxyisohexyl-3-cyclohexene carboxaldehyde (HICC) known as Lyral is a frequent allergen. It is used in more than 50% of marketed deodorants. The aim of the present study was to determine elicitation thresholds for HICC under simulated conditions of deodorant use. 15 patients with previously...

Electrostatic-spray ionization mass spectrometry sniffing for perfume fingerprinting.

Science.gov (United States)

Tobolkina, Elena; Qiao, Liang; Xu, Guobin; Girault, Hubert H

2013-11-15

The perfume market is growing significantly, and it is easy to find imitative fragrances of probably all types of perfume. Such imitative fragrances are usually of lower quality than the authentic ones, creating a possible threat for perfume companies. Therefore, it is important to develop efficient chemical analysis techniques to screen rapidly perfume samples. Electrostatic-spray ionization (ESTASI) was used to analyze directly samples sprayed or deposited on different types of paper. A linear ion trap mass spectrometer was used to detect the ions produced by ESTASI with a modified extended transfer capillary for 'sniffing' ions from the paper. Several commercial perfumes and a model perfume were analyzed by ESTASI-sniffing. The results obtained by paper ESTASI-MS of commercial fragrances were compared with those obtained from ESI-MS. In addition, a commercial fragrance was first nebulized on the hand and then soaked up by blotting paper, which was afterwards placed on an insulating plate for ESTASI-MS analysis. Analysis of peptides and proteins was also performed to show that the paper ESTASI-MS could be used for samples with very different molecular masses. Paper ESTASI-MS yields a rapid fingerprinting characterization of perfume fragrances, avoiding time-consuming sample-preparation steps, and thereby performing a rapid screening in a few seconds. Copyright © 2013 John Wiley & Sons, Ltd.

Increased release of histamine in patients with respiratory symptoms related to perfume

DEFF Research Database (Denmark)

Elberling, J; Skov, P S; Mosbech, H

2007-01-01

BACKGROUND: Environmental perfume exposure may cause respiratory symptoms. Individuals with asthma and perfume contact allergy report such symptoms more frequently than others. However, immunologic mechanisms have not been demonstrated and the symptoms are not associated with IgE-mediated allergy....... The study aimed to investigate whether basophils from patients with respiratory symptoms related to perfume released more histamine in the presence of perfume as compared with healthy volunteers. METHODS: Histamine release was measured by the glass fibre method. Blood was obtained from healthy volunteers (n......=20) and patients with respiratory symptoms related to perfume (n=17) attending a dermatological outpatient clinic for patch testing. The effect of an international brand perfume was investigated using the basophil histamine release test with perfume. Furthermore, basophils from a healthy non...

Dipropylene glycol allergy: A hidden cause of perfume contact dermatitis

DEFF Research Database (Denmark)

Johansen, Jeanne Duus; Rastogi, Suresh Chandra; Ernst Jemec, Gregor Borut

1994-01-01

A case of allergic contact dermatitis caused by a hand lotion is presented. A positive patch test reaction to the perfume formulation from the lotion was found, establishing a case of perfume allergy. However, when all 16 ingredients of the perfume were tested, the patient reacted not only...

Effect of a perfume on prosocial behavior of pedestrians.

Science.gov (United States)

Guéguen, N

2001-06-01

Several studies have shown that perfumes encourage prosocial behavior of people from whom help is requested in the street. Implicit requests for help were studied. On a pedestrian walk, a woman confederate, with or without a heavy perfume, walked by the subject while dropping a packet of paper handkerchiefs or a glove apparently without noticing. Results show that the confederate was warned more often when wearing a perfume.

Macroevolution of perfume signalling in orchid bees.

Science.gov (United States)

Weber, Marjorie G; Mitko, Lukasz; Eltz, Thomas; Ramírez, Santiago R

2016-11-01

Theory predicts that both stabilising selection and diversifying selection jointly contribute to the evolution of sexual signalling traits by (1) maintaining the integrity of communication signals within species and (2) promoting the diversification of traits among lineages. However, for many important signalling traits, little is known about whether these dynamics translate into predictable macroevolutionary signatures. Here, we test for macroevolutionary patterns consistent with sexual signalling theory in the perfume signals of neotropical orchid bees, a group well studied for their chemical sexual communication. Our results revealed both high species-specificity and elevated rates of evolution in perfume signals compared to nonsignalling traits. Perfume complexity was correlated with the number of congeners in a species' range, suggesting that perfume evolution may be tied to the remarkably high number of orchid bee species coexisting together in some neotropical communities. Finally, sister-pair comparisons were consistent with both rapid divergence at speciation and character displacement upon secondary contact. Together, our results provide new insight into the macroevolution of sexual signalling in insects. © 2016 The Authors. Ecology Letters published by CNRS and John Wiley & Sons Ltd.

A twin study of perfume-related respiratory symptoms.

Science.gov (United States)

Elberling, J; Lerbaek, A; Kyvik, K O; Hjelmborg, J

2009-11-01

Respiratory symptoms from environmental perfume exposure are main complaints in patients with multiple chemical sensitivities and often coincide with asthma and or eczema. In this population-based twin study we estimate the heritability of respiratory symptoms related to perfume and if co-occurrences of the symptoms in asthma, atopic dermatitis, hand eczema or contact allergy are influenced by environmental or genetic factors common with these diseases. In total 4,128 twin individuals (82%) responded to a questionnaire. The heritability of respiratory symptoms related to perfume is 0.35, 95%CI 0.14-0.54. Significant associations (pperfume-related respiratory symptoms and asthma, atopic dermatitis, hand eczema or contact allergy are not attributable to shared genetic or shared environmental/familial factors, except possibly for atopic dermatitis where genetic pleiotropy with respiratory symptoms to perfume is suggested by an estimated genetic correlation of 0.39, 95%CI 0.09-0.72.

Identification of risk products for fragrance contact allergy: a case-referent study based on patients' histories.

Science.gov (United States)

Johansen, J D; Andersen, T F; Kjøller, M; Veien, N; Avnstorp, C; Andersen, K E; Menné, T

1998-06-01

Fragrances are the first or second most common cause of contact allergy in dermatitis patients. The aim of this study was to identify risk products for fragrance contact allergy. The design was a case-control study with a case group of 78 fragrance-mix-positive eczema patients and two control groups, one consisting of 1,279 subjects selected as a random sample of the general population and the other consisting of 806 fragrance-mix-negative eczema patients. The identification of risk products was based on the patients' histories of rash to scented products. Analysis of the associations between first-time rash caused by different specified product categories and fragrance mix sensitivity was performed using logistic regression. It was found that first-time rash caused by deodorant sprays and/or perfumes were related to fragrance contact allergy in a comparison with both control groups. The risk (odds ratio) of being diagnosed as fragrance allergic was 2.3 to 2.9 greater in cases of a history of first-time rash to deodorant sprays and 3.3 to 3.4 greater in cases of a history of rash to perfumes than if no such history were present. First-time rash to cleansing agents, deodorant sticks, or hand lotions was also statistically significant but only in comparison with one of the control groups. Safety evaluation of fragrance materials used in perfumes and deodorant sprays should be performed with special attention.

Deodorization of lipase-interesterified butterfat and rapeseed oil blends in a pilot deodorizer

DEFF Research Database (Denmark)

Rønne, Torben Harald; Jacobsen, Charlotte; Xu, Xuebing

2006-01-01

by free fatty acid (FFA) content, peroxide value (PV), volatiles, and the sensory evaluation of the samples with respect to flavor and odor (most importantly the butter flavor and odor and the off-flavor and odor from butyric acid). ANOVA partial least squares regression analysis showed that deodorization...

Chloroatranol, an extremely potent allergen hidden in perfumes

DEFF Research Database (Denmark)

Johansen, Jeanne Duus; Andersen, Klaus Ejner; Svedman, Cecilia

2003-01-01

Oak moss absolute is a long-known, popular natural extract widely used in perfumes. It is reported as the cause of allergic reactions in a significant number of those with perfume allergy. Oak moss absolute has been the target of recent research to identify its allergenic components. Recently...... an open test simulating the use of perfumes on the volar aspect of the forearms in a randomized and double-blinded design. A solution with 5 p.p.m. chloroatranol was used for 14 days, and, in case of no reaction, the applications were continued for another 14 days with a solution containing 25 p.p.m. All....... The dose eliciting a reaction in 50% of the test subjects at patch testing was 0.2 p.p.m. In conclusion, the hidden exposure to a potent allergen widely used in perfumes has caused a highly sensitized cohort of individuals. Judged from the elicitation profile, chloroatranol is the most potent allergen...

Role of perfumes in pathogenesis of autism.

Science.gov (United States)

Bagasra, Omar; Golkar, Zhabiz; Garcia, Miranda; Rice, Lakya N; Pace, Donald Gene

2013-06-01

Autism spectrum disorders (ASDs) are developmental conditions characterized by deficits in social interaction, verbal and nonverbal communication, and obsessive/stereotyped patterns of behavior. Although there is no reliable neurophysiological marker associated with ASDs, dysfunction of the parieto-frontal mirror neuron system and underdeveloped olfactory bulb (OB) has been associated with the disorder. It has been reported that the number of children who have ASD has increased considerably since the early 1990 s. In developed countries, it is now reported that 1-1.5% of children have ASD, and in the US it is estimated that one in 88 children suffer from ASD. Currently, there is no known cause for ASD. During the last three decades, the most commonly accepted paradigm about autism is that it is a genetically inherited disease. The recent trio analyses, in which both biological parents and the autistic child's exomes are sequenced, do not support this paradigm. On the other hand, the environmental factors that may induce genetic mutations in vitro have not been clearly identified, and there is little irrefutable evidence that pesticides, water born chemicals, or food preservatives play critical roles in inducing the genetic mutations associated with known intellectual deficiencies that have been linked to autism spectrum disorder (ASD). Here, we hypothesize and provide scientific evidence that ASD is the result of exposure to perfumes and cosmetics. The highly mutagenic, neurotoxic, and neuromodulatory chemicals found in perfumes are often overlooked and ignored as a result of a giant loophole in the Federal Fair Packaging and Labeling Act of 1973, which explicitly exempts fragrance producers from having to disclose perfume ingredients on product labels. We hypothesize that perfumes and cosmetics may be important factors in the pathogenesis of ASD. Synthetic perfumes have gained global utility not only as perfumes but also as essential chemicals in detergents

Skin diseases in workers at a perfume factory.

Science.gov (United States)

Schubert, Hans-Jürgen

2006-08-01

The aim of this study is to find out the causes of skin diseases in one-third of the staff of a perfume factory, in which 10 different perfume sprays were being manufactured. Site inspection, dermatological examination and patch testing of all 26 persons at risk with 4 perfume oils and 30 ingredients of them. The results showed 6 bottlers were found suffering from allergic contact dermatitis, 2 from irritant contact dermatitis, 12 workers showed different strong reactions to various fragrances. The main causes of allergic contact dermatitis were 2 perfume oils (12 cases) and their ingredients geraniol (12 cases), benzaldehyde(9), cinnamic aldehyde (6), linalool, neroli oil, terpenes of lemon oil and orange oil (4 each). Nobody was tested positive to balsam of Peru. Job changes for office workers, packers or printers to other rooms, where they had no longer contact with fragrances, led to a settling. To conclude, automation and replacement of glass bottles by cartridges from non-fragile materials and using gloves may minimize the risk.

DETERMINATION OF THE HABITS OF ASTHMATIC PATIENTS ABOUT USING SUBSTANCE CONTAINING PERFUME

Directory of Open Access Journals (Sweden)

Ercan GOCGELDI

2005-06-01

Full Text Available Introduction: Air pollution, perfume, aerosol substances, odors of paint and detergent are the most important non-specific irritants stimulating the asthmatic attack. The odors of these substances exist for long time and form the serious risk for the asthmatic patients. This study was planned to determine the frequency of using perfume and substance containing perfume and the sensitivities to the substances among the asthmatic patients using inhaling steroid and b2-mimetic ant asthmatic drugs. Methods: This is a descriptive study and conducted among patients who applied to the Allergic Diseases outpatient service of Gulhane Military Medical Academia in October-December 2004. 83 asthmatic patients who accepted to participate to the study filled out a questionnaire that including patients habits relating perfume, cleaners with perfume, perfume for living room, toilets and bathrooms, and having dyspnea or not when exposed any kind of perfumes and using any b2-mimetik or not. Results: 73.5% (n=61 of participants were male, and 26.5 % (n=22 were women. Their ages were from 18 to 57 years. 79.5% (n=66 of participants expressed that they were sensitive to the odors mentioned and experienced the respiratory problems when they were at the surroundings by odour and 26.5% (n=22 of participants sometimes used the B2-mimetic antiasthmatic drugs for this reason. On the other hand; It was found that 68.7% (n=57 of participants regularly used the perfume for themselves everyday, 85.5% (n=71 of participants washed their clothings by using cleaners and/or softeners with perfume, 44.6% (n=37 of participants used the perfume for their rooms frequently, 62.7% (n=52 of participants used substance with perfume in their toilets and bathrooms. Conclusion: We conclude that the asthmatic patients have not sufficient knowledge about non-spesific irritants stimulating the asthmatic attack, and don’t behave sensitive. It’s important to plan properly the medical

A chromatochemometric approach for evaluating and selecting the perfume maceration time.

Science.gov (United States)

López-Nogueroles, Marina; Chisvert, Alberto; Salvador, Amparo

2010-04-30

A chemometric treatment of the data obtained by gas chromatography (GC) with flame ionization detector (FID) has been proposed to study the maceration time involved in perfumes manufacture with the final purpose of reducing this time but preserving the organoleptic characteristics of the perfume that is being elaborated. In this sense, GC-FID chromatograms were used as a fingerprint of perfume samples subjected to different maceration times, and data were treated by linear discriminant analysis (LDA), by comparing to a set of samples known to be macerated or not, which were used as calibration objects. The GC-FID methodology combined with the treatment of data by LDA has been applied successfully to seven different perfumes. The constructed LDA models exhibited excellent Wilks' lambdas (0.013-0.118, depending on the perfume), and up to a reduction of 57% has been achieved with respect to the maceration time initially established. 2010 Elsevier B.V. All rights reserved.

Tocopherol composition of deodorization distillates and their antioxidative activity.

Science.gov (United States)

Nogala-Kalucka, Malgorzata; Korczak, Jozef; Wagner, Karl-Heinz; Elmadfa, Ibrahim

2004-02-01

During the last stage of plant oil refining, deodorization distillates containing very important biological substances such as tocopherols, sterols, terpenoids or hydrocarbons are formed as a by-products. This study aimed at evaluating the content and antioxidant capacity of tocopherol concentrates from deodorization distillates obtained after the refining of rapeseed, soybean and sunflower oil. The majority of the matrix substances were eliminated from deodorization distillates by freezing with an acetone solution at -70 degrees C. The tocopherol concentrates obtained in this way contained approximately fivefold more tocopherols than the quantity in condensates after deodorization. Antioxidant activity was investigated by observing the peroxide value at 25 degrees C and using the Oxidograph test. The test medium was lard enriched with the tocopherol concentrates of the three plant oils versus single, synthetic alpha-, gamma- and delta-tocopherols (-T), which served for comparison. In these model systems, all investigated tocopherol concentrates exhibited antioxidant capacity. Their antioxidant effect was significantly lower than that of single delta-T and gamma-T, but significantly higher than alpha-T. The results prove that natural tocopherol concentrates obtained from plant oils are valuable food antioxidants and they also increase the biological and nutritional value of food especially when administered to animal fats or food of animal origin. Tocopherol concentrates can fully replace synthetic antioxidants that have been used thus far.

A twin study of perfume-related respiratory symptoms

DEFF Research Database (Denmark)

Elberling, J; Lerbaek, A; Kyvik, K O

2009-01-01

Respiratory symptoms from environmental perfume exposure are main complaints in patients with multiple chemical sensitivities and often coincide with asthma and or eczema. In this population-based twin study we estimate the heritability of respiratory symptoms related to perfume and if co......-occurrences of the symptoms in asthma, atopic dermatitis, hand eczema or contact allergy are influenced by environmental or genetic factors common with these diseases. In total 4,128 twin individuals (82%) responded to a questionnaire. The heritability of respiratory symptoms related to perfume is 0.35, 95%CI 0.......14-0.54. Significant associations (prespiratory symptoms and asthma, atopic dermatitis, hand eczema or contact allergy are not attributable to shared genetic or shared environmental/familial factors, except possibly for atopic dermatitis where genetic pleiotropy with respiratory symptoms...

27 CFR 21.115 - Kerosene (deodorized).

Science.gov (United States)

2010-04-01

....115 Kerosene (deodorized). (a) Distillation range. No distillate should come over below 340 °F. and none above 570 °F. (b) Flash point. 155 °F. minimum. [T.D. ATF-133, 48 FR 24673, June 2, 1983...

Deodorants are the leading cause of allergic contact dermatitis to fragrance ingredients.

Science.gov (United States)

Heisterberg, Maria V; Menné, Torkil; Andersen, Klaus E; Avnstorp, Christian; Kristensen, Berit; Kristensen, Ove; Kaaber, Knud; Laurberg, Grete; Henrik Nielsen, Niels; Sommerlund, Mette; Thormann, Jens; Veien, Niels K; Vissing, Susanne; Johansen, Jeanne D

2011-05-01

Fragrances frequently cause contact allergy, and cosmetic products are the main causes of fragrance contact allergy. As the various products have distinctive forms of application and composition of ingredients, some product groups are potentially more likely to play a part in allergic reactions than others. To determine which cosmetic product groups cause fragrance allergy among Danish eczema patients. This was a retrospective study based on data collected by members of the Danish Contact Dermatitis Group. Participants (N = 17,716) were consecutively patch tested with fragrance markers from the European baseline series (2005-2009). Of the participants, 10.1% had fragrance allergy, of which 42.1% was caused by a cosmetic product: deodorants accounted for 25%, and scented lotions 24.4%. A sex difference was apparent, as deodorants were significantly more likely to be listed as the cause of fragrance allergy in men (odds ratio 2.2) than in women. Correlation was observed between deodorants listed as the cause of allergy and allergy detected with fragrance mix II (FM II) and hydroxyisohexyl 3-cyclohexene carboxaldehyde. Deodorants were the leading causes of fragrance allergy, especially among men. Seemingly, deodorants have an 'unhealthy' composition of the fragrance chemicals present in FM II. © 2011 John Wiley & Sons A/S.

The capsaicin cough reflex in eczema patients with respiratory symptoms elicited by perfume.

Science.gov (United States)

Elberling, Jesper; Dirksen, Asger; Johansen, Jeanne Duus; Mosbech, Holger

2006-03-01

Respiratory symptoms elicited by perfume are common in the population but have unclear pathophysiology. Increased capsaicin cough responsiveness has been associated with the symptoms, but it is unknown whether the site of the symptoms in the airways influences this association. The aim of this study was to investigate the association between the site of airway symptoms elicited by perfume and cough responsiveness to bronchial challenge with capsaicin. 21 eczema patients with respiratory symptoms elicited by perfume were compared with 21 healthy volunteers in a sex- and age-matched case control study. The participants completed a symptom questionnaire and underwent a bronchial challenge with capsaicin. Lower, but not upper, respiratory symptoms elicited by perfume were associated with increased capsaicin cough responsiveness. Having severe symptoms to perfume (n=11) did not relate to the site of the symptoms in the airways and was not associated with increased capsaicin cough responsiveness. In conclusion, respiratory symptoms elicited by perfume may reflect local hyperreactivity related to defensive reflexes in the airways, and measurements of the capsaicin cough reflex are relevant when patients with lower respiratory symptoms related to environmental perfume exposures are investigated.

The capsaicin cough reflex in eczema patients with respiratory symptoms elicited by perfume

DEFF Research Database (Denmark)

Elberling, Jesper; Dirksen, Asger; Johansen, Jeanne Duus

2006-01-01

Respiratory symptoms elicited by perfume are common in the population but have unclear pathophysiology. Increased capsaicin cough responsiveness has been associated with the symptoms, but it is unknown whether the site of the symptoms in the airways influences this association. The aim of this st......Respiratory symptoms elicited by perfume are common in the population but have unclear pathophysiology. Increased capsaicin cough responsiveness has been associated with the symptoms, but it is unknown whether the site of the symptoms in the airways influences this association. The aim...... of this study was to investigate the association between the site of airway symptoms elicited by perfume and cough responsiveness to bronchial challenge with capsaicin. 21 eczema patients with respiratory symptoms elicited by perfume were compared with 21 healthy volunteers in a sex- and age-matched case...... control study. The participants completed a symptom questionnaire and underwent a bronchial challenge with capsaicin. Lower, but not upper, respiratory symptoms elicited by perfume were associated with increased capsaicin cough responsiveness. Having severe symptoms to perfume (n=11) did not relate...

Radiopacity of household deodorizers, air fresheners, and moth repellents.

Science.gov (United States)

Woolf, A D; Saperstein, A; Zawin, J; Cappock, R; Sue, Y J

1993-01-01

Household deodorizers and moth repellents are common agents implicated in many childhood poisonings. Their ingredients usually include either paradichlorobenzene or naphthalene compressed into a solid ball or another shape, sometimes with added essential oils and fragrances. Because medically naphthalene is a more important toxin than paradichlorobenzene, with hematologic and nervous system effects, clinicians often seek to discern which product has been ingested. We discovered fortuitously that a mothball swallowed by a retarded adult was radiopaque, and so designed an in vitro experiment to study the radiopacity of a variety of household deodorizers and products. Of 10 products screened for radiopacity by two radiologists, those containing paradichlorobenzene were consistently strongly radiopaque; those containing naphthalene were radiolucent. A third alternative ingredient which is used in some toilet bowl deodorizers, cetrimonium bromide, was also radiopaque. Radiopacity of paradichlorobenzene or cetrimonium bromide-containing products did not dissipate with time. We speculate that the halogen within the chemical structure of these compounds accounts for their radiopacity. We conclude that paradichlorobenzene-containing commercial products can be distinguished clinically from those containing naphthalene by the performance of an abdominal radiograph.

El perfume

OpenAIRE

Allegretti, Silvina A.

2006-01-01

El perfume (1985) relata la vida de Jean-Baptiste Grenouille, un ser proscrito nacido en el mercado de Les Halles. Como su madre intenta asesinarlo, el recién nacido es puesto bajo el amparo de varias nodrizas, que se deshacen de él – sistemáticamente- horrorizadas ante el niño que no despide “olor humano”. La ironía de la pluma creadora le asigna a Grenouille una contraparte especialísima: la criatura inodora tiene la capacidad de captar todos los aromas de París.

Contact allergy to popular perfumes; assessed by patch test, use test and chemical analysis

DEFF Research Database (Denmark)

Johansen, J D; Rastogi, Suresh Chandra; Menné, T

1996-01-01

The frequency of contact allergy to the 10 best-selling women's perfumes was studied in 335 consecutive female eczema patients by patch testing. The diagnostic ability of the fragrance mix, in relation to these products, was evaluated. Of eczema patients, 6.9% had a positive patch test to one...... or more of the perfumes, and 56.5% of these had a concurrent positive reaction to the fragrance mix. Hence, testing with the patients' own cosmetics is a significant part of diagnosing perfume allergy. The clinical relevance of the patch-test reactions to the commercial perfumes was equal...... to that of the fragrance mix, as judged from the patient's history and use testing with one of the perfumes. At least three of the chemically defined sensitizers in the fragrance mix were detected in all the perfumes by gas chromatography-mass spectrometry, which indicates that the fragrance mix is a good imitation...

Dependence of deodorant usage on ABCC11 genotype: scope for personalized genetics in personal hygiene.

Science.gov (United States)

Rodriguez, Santiago; Steer, Colin D; Farrow, Alexandra; Golding, Jean; Day, Ian N M

2013-07-01

Earwax type and axillary odor are genetically determined by rs17822931, a single-nucleotide polymorphism (SNP) located in the ABCC11 gene. The literature has been concerned with the Mendelian trait of earwax, although axillary odor is also Mendelian. Ethnic diversity in rs17822931 exists, with higher frequency of allele A in east Asians. Influence on deodorant usage has not been investigated. In this work, we present a detailed analysis of the rs17822931 effect on deodorant usage in a large (N∼17,000 individuals) population cohort (the Avon Longitudinal Study of Parents and Children (ALSPAC)). We found strong evidence (P=3.7 × 10(-20)) indicating differential deodorant usage according to the rs17822931 genotype. AA homozygotes were almost 5-fold overrepresented in categories of never using deodorant or using it infrequently. However, 77.8% of white European genotypically nonodorous individuals still used deodorant, and 4.7% genotypically odorous individuals did not. We provide evidence of a behavioral effect associated with rs17822931. This effect has a biological basis that can result in a change in the family's environment if an aerosol deodorant is used. It also indicates potential cost saving to the nonodorous and scope for personalized genetics usage in personal hygiene choices, with consequent reduction of inappropriate chemical exposures for some.

Contact allergy to popular perfumes; assessed by patch test, use test and chemical analysis.

Science.gov (United States)

Johansen, J D; Rastogi, S C; Menné, T

1996-09-01

The frequency of contact allergy to the 10 best-selling women's perfumes was studied in 335 consecutive female eczema patients by patch testing. The diagnostic ability of the fragrance mix, in relation to these products, was evaluated. Of eczema patients, 6.9% had a positive patch test to one or more of the perfumes, and 56.5% of these had a concurrent positive reaction to the fragrance mix. Hence, testing with the patients' own cosmetics is a significant part of diagnosing perfume allergy. The clinical relevance of the patch-test reactions to the commercial perfumes was equal to that of the fragrance mix, as judged from the patient's history and use testing with one of the perfumes. At least three of the chemically defined sensitizers in the fragrance mix were detected in all the perfumes by gas chromatography-mass spectrometry, which indicates that the fragrance mix is a good imitation of actual exposure.

Deodorants on the European market: quantitative chemical analysis of 21 fragrances

DEFF Research Database (Denmark)

Rastogi, S C; Johansen, J D; Frosch, P

1998-01-01

allergens from the fragrance mix and 14 other commonly used fragrance materials. The deodorants were purchased at retail outlets in 5 European countries. It was found that in general, fragrance mix ingredients were more frequently present in vapo- and aerosol sprays than in roll-on products. The levels...... of the fragrance mix substances ranged from 0.0001-0.2355%. The products investigated contained cinnamic aldehyde and isoeugenol less frequently (17% and 29% respectively), and eugenol and geraniol most frequently (57% and 76% respectively). The 14 other fragrance materials were found in 40-97% of the deodorants...... could be drawn about the other fragrance mix constituents, as threshold levels in sensitized individuals have not been investigated. Furthermore, all of the fragrance materials investigated were frequently found in deodorants and, apart from the fragrance mix ingredients, the extent of problems...

Deodorizing petroleum oils, etc

Energy Technology Data Exchange (ETDEWEB)

Haller, A

1906-06-14

A process of purifying and deodorizing petroleum oils, gasolines, ethers, benzines, shale oils, resins, and similar products, consisting essentially in passing the vapors of the liquids with a current of hydrogen or of gases high in hydrogen over divided metals, such as nickel, copper, cobalt, iron, platinum, etc., heated to a temperature between 100/sup 0/C and 350/sup 0/C, the vapors passing before entering the apparatus through a column of copper heated to above 350/sup 0/C.

Characterization of phthalates exposure and risk for cosmetics and perfume sales clerks.

Science.gov (United States)

Huang, Po-Chin; Liao, Kai-Wei; Chang, Jung-Wei; Chan, Shiou-Hui; Lee, Ching-Chang

2018-02-01

High levels of phthalates in name-brand cosmetics products have raised concerns about phthalate exposure and the associated risk for cosmetics sales clerks. We assessed the exposure and risk of phthalates in 23 cosmetics, 4 perfume, and 9 clothing department store sales clerks. We collected 108 urine samples pre- and post-shift and analyzed for phthalate monoesters through liquid chromatography-electrospray ionization-tandem mass spectrometry. Phthalates in 32 air samples were collected and analyzed through gas chromatography-mass spectrometry. Demographic characteristics and information on the exposure scenarios were obtained through questionnaires. Principal component analysis, cluster and risk analysis were applied to identify the exposure profile and risk of phthalate. Median post-shift levels of urinary mono-2-ethylhexyl phthalate (MEHP) and monomethyl phthalate (MMP) were significantly higher than the corresponding pre-shift levels in cosmetics group (53.3 vs. 30.9 μg/g-c for MEHP; 34.4 vs. 22.5 μg/g-c for MMP; both P perfume group (26.6 vs. 14.9 μg/g-c, P perfume (1.75 μg/m 3 ) groups and di-(2-ethylhexyl) phthalate (DEHP) in perfume group (6.98 μg/m 3 ) were higher than those in clothing group (DEP: 0.89; DEHP: 2.16 μg/m 3 ). Over half of cosmetic (70%) and perfume sale clerks had exceeded cumulative risk of phthalate exposure for anti-androgenic effect. We concluded that cosmetic and perfume workers had increased risks of reproductive or hepatic effects for DBP and DEHP exposure. We suggest that not only inhalation but dermal exposure is important route of phthalate exposure for cosmetics and perfume workers. Copyright © 2017 Elsevier Ltd. All rights reserved.

Vaginal Discharge

Science.gov (United States)

... for you, talk to your doctor about other types of birth control. Avoid hot tubs. Bathe or shower daily and pat your genital area dry. Don’t douche. Avoid feminine hygiene sprays, colored or perfumed toilet paper, deodorant pads ...

Determination of authenticity of brand perfume using electronic nose prototypes

International Nuclear Information System (INIS)

Gebicki, Jacek; Szulczynski, Bartosz; Kaminski, Marian

2015-01-01

The paper presents the practical application of an electronic nose technique for fast and efficient discrimination between authentic and fake perfume samples. Two self-built electronic nose prototypes equipped with a set of semiconductor sensors were employed for that purpose. Additionally 10 volunteers took part in the sensory analysis. The following perfumes and their fake counterparts were analysed: Dior—Fahrenheit, Eisenberg—J’ose, YSL—La nuit de L’homme, 7 Loewe and Spice Bomb. The investigations were carried out using the headspace of the aqueous solutions. Data analysis utilized multidimensional techniques: principle component analysis (PCA), linear discrimination analysis (LDA), k-nearest neighbour (k-NN). The results obtained confirmed the legitimacy of the electronic nose technique as an alternative to the sensory analysis as far as the determination of authenticity of perfume is concerned. (paper)

Determination of authenticity of brand perfume using electronic nose prototypes

Science.gov (United States)

Gebicki, Jacek; Szulczynski, Bartosz; Kaminski, Marian

2015-12-01

The paper presents the practical application of an electronic nose technique for fast and efficient discrimination between authentic and fake perfume samples. Two self-built electronic nose prototypes equipped with a set of semiconductor sensors were employed for that purpose. Additionally 10 volunteers took part in the sensory analysis. The following perfumes and their fake counterparts were analysed: Dior—Fahrenheit, Eisenberg—J’ose, YSL—La nuit de L’homme, 7 Loewe and Spice Bomb. The investigations were carried out using the headspace of the aqueous solutions. Data analysis utilized multidimensional techniques: principle component analysis (PCA), linear discrimination analysis (LDA), k-nearest neighbour (k-NN). The results obtained confirmed the legitimacy of the electronic nose technique as an alternative to the sensory analysis as far as the determination of authenticity of perfume is concerned.

Heavy Metal Presence in Two Different Types of Ice Cream: Artisanal Ice Cream (Italian Gelato) and Industrial Ice Cream.

Science.gov (United States)

Conficoni, D; Alberghini, L; Bissacco, E; Ferioli, M; Giaccone, V

2017-03-01

Ice cream, a popular product worldwide, is usually a milk-based product with other types of ingredients (fruit, eggs, cocoa, dried fruit, additives, and others). Different materials are used to obtain the desired taste, texture, consistency, and appearance of the final product. This study surveyed ice cream products available in Italy for heavy metals (lead, cadmium, chromium, tin, and arsenic). The differences between artisanal and industrial ice cream were also investigated because of the importance in the Italian diet and the diffusion of this ready-to-eat food. Ice cream sampling was performed between October 2010 and February 2011 in the northeast of Italy. A total of 100 samples were randomly collected from different sources: 50 industrial samples produced by 19 different brands were collected in coffee bars and supermarkets; 50 artisanal ice cream samples were gathered at nine different artisanal ice cream shops. Ten wooden sticks of industrial ice cream were analyzed in parallel to the ice cream. All samples were negative for arsenic and mercury. None of the artisanal ice cream samples were positive for lead and tin; 18% of the industrial ice cream samples were positive. All positive lead samples were higher than the legal limit stated for milk (0.02 mg/kg). All industrial ice cream samples were negative for cadmium, but cadmium was present in 10% of the artisanal ice cream samples. Chromium was found in 26% of the artisanal and in 58% of the industrial ice cream samples. The heavy metals found in the wooden sticks were different from the corresponding ice cream, pointing out the lack of cross-contamination between the products. Considering the results and the amount of ice cream consumed during the year, contamination through ice cream is a low risk for the Italian population, even though there is need for further analysis.

Sports cream overdose

Science.gov (United States)

Sports creams are creams or ointments used to treat aches and pains. Sports cream overdose can occur if someone uses this ... Two ingredients in sports creams that can be poisonous are: Menthol Methyl salicylate

Use of a perfume composition as a fuel for internal combustion engines

NARCIS (Netherlands)

2013-01-01

The present invention relates to fuel compositions containing perfume fractions, that is to say compositions of fragrance materials, and to the use of such perfume fractions containing fuel compositions to provide a fuel for internal combustion engines and burners. According to the present fuel

[Microbiological and physicochemical evaluation of pasteurized beverages fortified with orange deodorized residues extracts].

Science.gov (United States)

Moreno Alvarez, Mario José; Machado, Alexandra; Padrón, Arelis; García, David; Belén Camacho, Douglas Rafael

2004-09-01

Microbiological and physicochemical parameters of pasteurized beverages conditioned with aqueous extracts from orange deodorized residues were evaluated. The fruits used were selected according to following criterion: homogenous maturity, without physical damage and absence of apparent chlorophyll. Orange peels were dried and transformed to flour. The juice was evaluated by means of these parameters: pH 3.90, degrees Brix 10, titrable acidity 0.33 g of citric acid/100 mL and total carotenoids 0.0078 mg/mL. Volatil compounds of the flour that may to cause bitterness were separated by means of two methods of deodorization: distillation in current of vapor and in autoclave to 121 degrees C; then, the flour was extracted with water (relation 1:50 p/v). Pasteurized citric beverages (orange juice) were elaborated adding the deodorized extracts. pH, degrees Brix, titrable acidity and total carotenoids showed no significant differences (P>0.05). Microbiological results were according to pasteurized products. Sensorial analysis by untrained panel showed no signiificant differences. In conclusion, the deodorant processes were effectives and permitted the inclusion of aquasoluble compounds as flavonoids with antioxidant activity.

Air cleaning efficiency of deodorant materials under dynamic conditions: effect of air flow rate

DEFF Research Database (Denmark)

Mizutani, Chiyomi; Bivolarova, Mariya Petrova; Melikov, Arsen Krikor

2014-01-01

Unpleasant odor is a serious problem in hospitals and elderly facilities. One of the unpleasant odors is ammonia originating from human urine and sweat. The air cleaning efficiency of porous activated carbon fiber fabric which has been treated with acid, and porous activated carbon fiber fabric...... mixed with ammonia gas at a concentration of 20 ppm and velocities of 0.05, 0.15, 0.3 and 1.2 m/s. The activated carbon fibers treated with acid had a high deodorizing effect for ammonia (0.8) at a velocity of 0.05 m/s. The deodorizing effect of this material decreased with the increase in the velocity....... The porous activated carbon fiber fabric did not have a deodorant effect....

Testing the genotoxicity of some perfumes with high diethylphthalate (DEP levels using comet assay

Directory of Open Access Journals (Sweden)

Iman Al-Saleh

2015-05-01

Full Text Available The presence of phthalates in perfumes has gained recently some attention since these chemicals are added sometimes intentionally as a fixative. Our previous study tested 47 branded perfumes sold in Saudi market and found 68% of tested samples had diethylphthalate (DEP, above reported threshold limit of 1 ppm. Of these phthalates, DEP was found to have the highest mean value (1621.63 ppm. These results enticed us to test the potential genotoxicity of 7 brands in which their DEP contents were in the range of 1.06 ppm to 23649.3 ppm in human TK-6 cells using single cell gel electrophoresis assay (comet assay. Cells were exposed to 400 µl perfume for 2 hrs, at room temperature. Tail moment was (TM used as a metric measure for DNA damage and 25 cells per sample were determined by image analysis software. Four perfumes with DEP above 40 ppm produced significant DNA damage in TK-6 cells with TM of 54.27 ± 1.04, n=500 compare to the other 3 perfumes with DEP < 2 ppm (21.94 ± 1.09, n=300, untreated cells (2.99 ± 0.17, n=250 and cells induced with ethanol (33.76 ± 1.4, n=75 or methanol (23.82 ± 1.84, n=100 which are the vehicles used in perfume's preparations. The results suggest that DEP in perfumes might be one of the ingredients that provoked DNA damage; however, further investigation is required confirming our observation.

Ice Cream

NARCIS (Netherlands)

Scholten, E.

2014-01-01

Ice cream is a popular dessert, which owes its sensorial properties (mouth feel) to its complex microstructure. The microstructure is a result of the combination of the ingredients and the production process. Ice cream is produced by simultaneous freezing and shearing of the ice cream mix, which

Occupational acute anaphylactic reaction to assault by perfume spray in the face.

Science.gov (United States)

Lessenger, J E

2001-01-01

Perfumes have been associated with rashes in employees exposed to scented soaps or with allergic conditions, such as rhinitis or asthma, in employees exposed to perfumes or fragrances in the air. Reported here is a case of an anaphylactic reaction and respiratory distress as a result of a deliberate assault with a perfume spray. The medical literature was searched using the key words "fragrances," "respiratory distress," "assault," and "health care workers." A female medical assistant with no history of asthma or reactions to fragrances was assaulted by a patient, who pumped three sprays of a perfume into her face. The employee experienced an acute anaphylactic reaction with shortness of breath, a suffocating sensation, wheezes, and generalized urticaria, and required aggressive medical treatment, a long period of oral bronchodilator therapy, and, finally, weaning from the medications. Perfumes are complex mixtures of more than 4,000 vegetable and animal extracts and organic and nonorganic compounds. Fragrances have been found to cause exacerbations of symptoms and airway obstruction in asthmatic patients, including chest tightening and wheezing, and are a common cause of cosmetic allergic contact dermatitis. In many work settings the use of fragrances is limited. Assault is becoming more common among workers in the health care setting. Workers should be prepared to take immediate steps should an employee go into anaphylactic shock.

Camelina sativa Oil Deodorization: Balance Between Free Fatty Acids and Color Reduction and Isomerized Byproducts Formation

DEFF Research Database (Denmark)

Hrastar, Robert; Cheong, Ling-Zhi; Xu, Xuebing

2011-01-01

parameters for bench-scale deodorization of camelina oil. The mathematical models generated described the effects of process parameters (temperature, steam flow, time) on several deodorization quality indicators: free fatty acids (FFA), trans fatty acids (TFA), color, and polymerized triglycerides (PTG...

[Determination of total phthalates in perfume and their exposure assessment].

Science.gov (United States)

Zhao, Sihan; Wang, Zhengmeng; Deng, Hongxia; Duan, Jiahui; Wang, Jinyi; Liu, Shuhui

2017-12-08

A novel method for rapid screening of phthalates (PAEs) in perfumes was developed. The PAEs were hydrolyzed to phthalic acid (PA), and the PA in the acidified solution was extracted with tributyl phosphate (TBP) which was detected by high performance liquid chromatography-diode array detection (HPLC-DAD). Meanwhile exposure dose to PAEs was estimated by the percentage of a topically applied dose that permeates the skin. The parameters such as the concentration and volume of KOH, the volume of ethanol, hydrolysis time and temperature were employed to evaluate the hydrolysis efficiency of PAEs. The optimized hydrolysis conditions were 10 mL of 4 mol/L KOH, and 1 mL of ethanol at 80℃ for 20 min. The linear range of phthalic acid was 3-240 μmol/L with a good correlation coefficient ( R 2 =0.9991). The limits of detection (LOD) and quantification (LOQ) were 4.6 μmol/kg and 5.9 μmol/kg, respectively. The recoveries varied from 83.4% to 92.7% with relative standard deviations equal to or lower than 6.8%( n =5). A total of 35 perfume samples were determined, and the contents of total PAEs were found in the range of perfumes. The method is simple and reliable, and has a wide range of applicability. It can be used as a new choice for the detection of PAEs in perfume.

Perfume Packaging, Seduction and Gender

Directory of Open Access Journals (Sweden)

Magdalena Petersson McIntyre

2013-06-01

Full Text Available This article examines gender and cultural sense-making in relation to perfumes and their packaging. Gendered meanings of seduction, choice, consumption and taste are brought to the fore with the use of go-along interviews with consumers in per-fume stores. Meeting luxury packages in this feminized environment made the interviewed women speak of bottles as objects to fall in love with and they de-scribed packages as the active part in an act of seduction where they were expect-ing packages to persuade them into consumption. The interviewed men on the other hand portrayed themselves as active choice-makers and stressed that they were always in control and not seduced by packaging. However, while their ways of explaining their relationship with packaging on the surface seems to confirm cultural generalizations in relation to gender and seduction, the article argues that letting oneself be seduced is no less active than seducing. Based on a combination of actor network theories and theories of gender performativity the article points to the agency of packaging for constructions of gender and understands the inter-viewees as equally animated by the flows of passion which guide their actions.

Impact of model perfume molecules on the self-assembly of anionic surfactant sodium dodecyl 6-benzene sulfonate.

Science.gov (United States)

Bradbury, Robert; Penfold, Jeffrey; Thomas, Robert K; Tucker, Ian M; Petkov, Jordan T; Jones, Craig; Grillo, Isabelle

2013-03-12

The impact of two model perfumes with differing degrees of hydrophobicity/hydrophilicity, linalool (LL) and phenylethanol (PE), on the solution structure of anionic surfactant sodium dodecyl 6-benzene sulfonate, LAS-6, has been studied by small angle neutron scattering, SANS. For both types of perfume molecules, complex phase behavior is observed. The phase behavior depends upon the concentration, surfactant/perfume composition, and type of perfume. The more hydrophilic perfume PE promotes the formation of more highly curved structures. At relatively low surfactant concentrations, small globular micelles, L1, are formed. These become perfume droplets, L(sm), stabilized by the surfactant at much higher perfume solution compositions. At higher surfactant concentrations, the tendency of LAS-6 to form more planar structures is evident. The more hydrophobic linalool promotes the formation of more planar structures. Combined with the greater tendency of LAS-6 to form planar structures, this results in the planar structures dominating the phase behavior for the LAS-6/linalool mixtures. For the LAS-6/linalool mixture, the self-assembly is in the form of micelles only at the lowest surfactant and perfume concentrations. Over most of the concentration-composition space explored, the structures are predominantly lamellar, L(α), or vesicle, L(v), or in the form of a lamellar/micellar coexistence. At low and intermediate amounts of LL, a significantly different structure is observed, and the aggregates are in the form of small, relatively monodisperse vesicles (i.e., nanovesicles), L(sv).

Screening of phthalate esters in 47 branded perfumes.

Science.gov (United States)

Al-Saleh, Iman; Elkhatib, Rola

2016-01-01

In the last few years, the use of phthalates in perfumes has gained attention because these chemicals are sometimes added intentionally as a solvent and a fixative. Five phthalate esters, dimethyl phthalate (DMP), diethyl phthalate (DEP), dibutyl phthalate (DBP), benzyl butyl phthalate (BBP), and diethyl hexyl phthalate (DEHP), were measured in 47 branded perfumes using headspace solid phase microextraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS). The results revealed considerable amounts of phthalate in all 47 brands with detection frequencies > limit of quantitation in the following order: DEP (47/47) > DMP (47/47) > BBP (47/47) > DEHP (46/47) > DBP (23/45). Of the 47 brands, 68.1, 72.3, 85.1, 36.2, and 6.7 % had DEP, DMP, BBP, DEHP, and DBP levels, respectively, above their reported threshold limits. Of these phthalates, DEP was found to have the highest mean value (1621.625 ppm) and a maximum of 23,649.247 ppm. The use of DEP in the perfume industry is not restricted because it does not pose any known health risks for humans. DMP had the second highest level detected in the perfumes, with a mean value of 30.202 ppm and a maximum of 405.235 ppm. Although DMP may have some uses in cosmetics, it is not as commonly used as DEP, and again, there are no restrictions on its use. The levels of BBP were also high, with a mean value of 8.446 ppm and a maximum of 186.770 ppm. Although the EU banned the use of BBP in cosmetics, 27 of the tested perfumes had BBP levels above the threshold limit of 0.1 ppm. The mean value of DEHP found in this study was 5.962 ppm, and a maximum was 147.536 ppm. In spite of its prohibition by the EU, 7/28 perfumes manufactured in European countries had DEHP levels above the threshold limit of 1 ppm. The DBP levels were generally low, with a mean value of 0.0305 ppm and a maximum value of 0.594 ppm. The EU banned the use of DBP in cosmetics; however, we found three brands that were above the

Penetuan Bilangan Iodin pada Hydrogenated Palm Kernel Oil (HPKO) dan Refined Bleached Deodorized Palm Kernel Oil (RBDPKO)

OpenAIRE

Sitompul, Monica Angelina

2015-01-01

Have been conducted Determination of Iodin Value by method titration to some Hydrogenated Palm Kernel Oil (HPKO) and Refined Bleached Deodorized Palm Kernel Oil (RBDPKO). The result of analysis obtained the Iodin Value in Hydrogenated Palm Kernel Oil (A) = 0,16 gr I2/100gr, Hydrogenated Palm Kernel Oil (B) = 0,20 gr I2/100gr, Hydrogenated Palm Kernel Oil (C) = 0,24 gr I2/100gr. And in Refined Bleached Deodorized Palm Kernel Oil (A) = 17,51 gr I2/100gr, Refined Bleached Deodorized Palm Kernel ...

Stability of O/W Emulsion with Synthetic Perfumes Oxidized by Singlet Oxygen

Directory of Open Access Journals (Sweden)

Naoki Watabe

2013-01-01

Full Text Available We prepared O/W emulsion composed of a synthetic perfume, n-dodecane, protoporphyrin IX disodium salt (PpIX-2Na, sodium dodecyl sulfate, and water and investigated oxidative decomposition of the synthetic perfume in the emulsion and change in the stability of the emulsion by singlet oxygen (1O2 generated by photosensitization of PpIX-2Na. We used eugenol, linalool, benzyl acetate, α-ionone, α-hexylcinnamaldehyde, and d-limonene as a synthetic perfume. The stability of the O/W emulation including eugenol and linalool significantly decreased with increasing light irradiation time. The decrease in the emulsion stability may be attributable to oxidative decomposition of eugenol and linalool by 1O2 and enlargement of the oil droplet size.

The effect of ice-cream-scoop water on the hygiene of ice cream.

Science.gov (United States)

Wilson, I. G.; Heaney, J. C.; Weatherup, S. T.

1997-01-01

A survey of unopened ice cream, ice cream in use, and ice-cream-scoop water (n = 91) was conducted to determine the effect of scoop water hygiene on the microbiological quality of ice cream. An aerobic plate count around 10(6) c.f.u. ml-1 was the modal value for scoop waters. Unopened ice creams generally had counts around 10(3)-10(4) c.f.u. ml-1 and this increased by one order of magnitude when in use. Many scoop waters had low coliform counts, but almost half contained > 100 c.f.u. ml-1. E. coli was isolated in 18% of ice creams in use, and in 10% of unopened ice creams. S. aureus was not detected in any sample. Statistical analysis showed strong associations between indicator organisms and increased counts in ice cream in use. EC guidelines for indicator organisms in ice cream were exceeded by up to 56% of samples. PMID:9287941

Health Risk Assessment on Hazardous Ingredients in Household Deodorizing Products

Directory of Open Access Journals (Sweden)

Minjin Lee

2018-04-01

Full Text Available The inhalation of a water aerosol from a humidifier containing disinfectants has led to serious lung injuries in Korea. To promote the safe use of products, the Korean government enacted regulations on the chemicals in various consumer products that could have adverse health effects. Given the concern over the potential health risks associated with the hazardous ingredients in deodorizing consumer products, 17 ingredients were analyzed and assessed according to their health risk on 3 groups by the application type in 47 deodorizing products. The risk assessment study followed a stepwise procedure (e.g., collecting toxicological information, hazard identification/exposure assessment, and screening and detailed assessment for inhalation and dermal routes. The worst-case scenario and maximum concentration determined by the product purpose and application type were used as the screening assessment. In a detailed assessment, the 75th exposure factor values were used to estimate the assumed reasonable exposure to ingredients. The exposed concentrations of seven ingredients were calculated. Due to limitation of toxicity information, butylated hydroxyl toluene for a consumer’s exposure via the dermal route only was conducted for a detailed assessment. This study showed that the assessed ingredients have no health risks at their maximum concentrations in deodorizing products. This approach can be used to establish guidelines for ingredients that may pose inhalation and dermal hazards.

Health Risk Assessment on Hazardous Ingredients in Household Deodorizing Products

Science.gov (United States)

Lee, Minjin; Kim, Joo-Hyon; Lee, Daeyeop; Kim, Jaewoo; Lim, Hyunwoo; Seo, Jungkwan; Park, Young-Kwon

2018-01-01

The inhalation of a water aerosol from a humidifier containing disinfectants has led to serious lung injuries in Korea. To promote the safe use of products, the Korean government enacted regulations on the chemicals in various consumer products that could have adverse health effects. Given the concern over the potential health risks associated with the hazardous ingredients in deodorizing consumer products, 17 ingredients were analyzed and assessed according to their health risk on 3 groups by the application type in 47 deodorizing products. The risk assessment study followed a stepwise procedure (e.g., collecting toxicological information, hazard identification/exposure assessment, and screening and detailed assessment for inhalation and dermal routes). The worst-case scenario and maximum concentration determined by the product purpose and application type were used as the screening assessment. In a detailed assessment, the 75th exposure factor values were used to estimate the assumed reasonable exposure to ingredients. The exposed concentrations of seven ingredients were calculated. Due to limitation of toxicity information, butylated hydroxyl toluene for a consumer’s exposure via the dermal route only was conducted for a detailed assessment. This study showed that the assessed ingredients have no health risks at their maximum concentrations in deodorizing products. This approach can be used to establish guidelines for ingredients that may pose inhalation and dermal hazards. PMID:29652814

antibacterial activities of different brands of deodorants marketed

African Journals Online (AJOL)

boaz

sweating by affecting sweat glands. Antiperspirants are typically applied to the underarms, while deodorants may also be applied on the feet and other areas in the form of body sprays2. Human perspiration is largely odourless until it is fermented by bacteria that thrives in hot, humid environments3. The human underarm is ...

Perfume fingerprinting by easy ambient sonic-spray ionization mass spectrometry: nearly instantaneous typification and counterfeit detection.

Science.gov (United States)

Haddad, Renato; Catharino, Rodrigo Ramos; Marques, Lygia Azevedo; Eberlin, Marcos Nogueira

2008-11-01

Perfume counterfeiting is an illegal worldwide practice that involves huge economic losses and potential consumer risk. EASI is a simple, easily performed and rapidly implemented desorption/ionization technique for ambient mass spectrometry (MS). Herein we demonstrate that EASI-MS allows nearly instantaneous perfume typification and counterfeit detection. Samples are simply sprayed onto a glass rod or paper surface and, after a few seconds of ambient drying, a profile of the most polar components of the perfume is acquired. These components provide unique and reproducible chemical signatures for authentic perfume samples. Counterfeiting is readily recognized since the exact set and relative proportions of the more polar chemicals, sometimes at low concentrations, are unknown or hard to reproduce by the counterfeiters and hence very distinct and variable EASI-MS profiles are observed for the counterfeit samples.

Sympatric speciation: perfume preferences of orchid bee lineages.

Science.gov (United States)

Jackson, Duncan E

2008-12-09

Female attraction to an environmentally derived mating signal released by male orchid bees may be tightly linked to shared olfactory preferences of both sexes. A change in perfume preference may have led to divergence of two morphologically distinct lineages.

Fragrance contact allergy

DEFF Research Database (Denmark)

Johansen, Jeanne D

2003-01-01

typically have a history of rash to a fine fragrance or scented deodorants. Chemical analysis has revealed that well known allergens from the fragrance mix are present in 15-100% of cosmetic products, including deodorants and fine fragrances, and most often in combinations of three to four allergens...... carboxaldehyde, which on its own gives responses in 1-3% of tested patients. The focus in recent years on the ingredients of the fragrance mix will probably result in the fragrance industry changing the composition of perfumes, and thus make the current diagnostic test less useful. New diagnostic tests are under...

Membrane emulsification to produce perfume microcapsules

Science.gov (United States)

Pan, Xuemiao

Microencapsulation is an efficient technology to deliver perfume oils from consumer products onto the surface of fabrics. Microcapsules having uniform size/mechanical strength, may provide better release performance. Membrane emulsification in a dispersion cell followed by in-situ polymerization was used to prepare narrow size distribution melamine-formaldehyde (MF) microcapsules containing several types of oil-based fragrances or ingredients. Investigated in this study are the parameters impacting to the size and size distribution of the droplets and final MF microcapsules. A pilot plant-scale cross-flow membrane system was also used to produce MF microcapsules, demonstrating that the membrane emulsification process has potential to be scaled up for industrial applications. In this study, health and environmental friendly poly (methyl methacrylate) (PMMA) microcapsules with narrow size distribution were also prepared for the first time using the dispersion cell membrane emulsification system. Characterization methods previously used for thin-shell microcapsules were expanded to analyse microcapsules with thick shells. The intrinsic mechanical properties of thick shells were determined using a micromanipulation technique and finite element analysis (FEM). The microcapsules structure was also considered in the determination of the permeability and diffusivity of the perfume oils in good solvents..

[The Lance-parfum (perfume-squirter), a medical equipment which became a carnival article].

Science.gov (United States)

Raynal, Cécile; Lefebvre, Thierry

2008-05-01

The perfume-squirter was a glass or metal tube. It contained parfumed ethyl chloride and was very famous as carnival article. Therefore, ethyl chloride in tubes existed before, and was used by surgeons for local anesthetics. The authors study patents to prove this relationship and analyse letters written before the First World War by the Swiss perfumer Givaudan and a French physician, Dr Besançon.

An olfactory shift is associated with male perfume differentiation and species divergence in orchid bees.

Science.gov (United States)

Eltz, Thomas; Zimmermann, Yvonne; Pfeiffer, Carolin; Pech, Jorge Ramirez; Twele, Robert; Francke, Wittko; Quezada-Euan, J Javier G; Lunau, Klaus

2008-12-09

Saltational changes may underlie the diversification of pheromone communication systems in insects, which are normally under stabilizing selection favoring high specificity in signals and signal perception. In orchid bees (Euglossini), the production of male signals depends on the sense of smell: males collect complex blends of volatiles (perfumes) from their environment, which are later emitted as pheromone analogs at mating sites. We analyzed the behavioral and antennal response to perfume components in two male morphotypes of Euglossa cf. viridissima from Mexico, which differ in the number of mandibular teeth. Tridentate males collected 2-hydroxy-6-nona-1,3-dienyl-benzaldehyde (HNDB) as the dominant component of their perfume. In bidentate males, blends were broadly similar but lacked HNDB. Population genetic analysis revealed that tri- and bidentate males belong to two reproductively isolated lineages. Electroantennogram tests (EAG and GC-EAD) showed substantially lower antennal responses to HNDB in bidentate versus tridentate males, revealing for the first time a mechanism by which closely related species acquire different chemical compounds from their habitat. The component-specific differences in perfume perception and collection in males of two sibling species are in agreement with a saltational, olfaction-driven mode of signal perfume evolution. However, the response of females to the diverged signals remains unknown.

Physicochemical and sensory characterization of refined and deodorized tuna (Thunnus albacares) by-product oil obtained by enzymatic hydrolysis.

Science.gov (United States)

de Oliveira, Dayse A S B; Minozzo, Marcelo G; Licodiedoff, Silvana; Waszczynskyj, Nina

2016-09-15

In this study, the effects of chemical refining and deodorization on fatty acid profiles and physicochemical and sensory characteristics of the tuna by-product oil obtained by enzymatic hydrolysis were evaluated. Enzymatic extraction was conducted for 120 min at 60 °C and pH 6.5 using Alcalase at an enzyme-substrate ratio of 1:200 w/w. The chemical refining of crude oil consisted of degumming, neutralization, washing, drying, bleaching, and deodorization; deodorization was conducted at different temperatures and processing times. Although chemical refining was successful, temperature and chemical reagents favored the removal of polyunsaturated fatty acids (PUFA) from the oil. Aroma attributes of fishy odor, frying odor, and rancid odor predominantly contributed to the sensory evaluation of the product. Deodorization conditions of 160 °C for 1h and 200 °C for 1h were recommended for the tuna by-product oil, which is rich in PUFA. Copyright © 2016 Elsevier Ltd. All rights reserved.

Selected important fragrance sensitizers in perfumes--current exposures

DEFF Research Database (Denmark)

Rastogi, Suresh Chandra; Johansen, Jeanne Duus; Bossi, Rossana

2007-01-01

perfume products of Danish as well as international brands were purchased from the Danish retail market. Contents of 4 important fragrance allergens, isoeugenol, hydroxy-iso-hexyl 3-cyclohexene carboxaldehyde (HICC, Lyral), were determined by gas chromatography-mass spectrometry, and atranol and chloro...

Psychology of fragrance use: perception of individual odor and perfume blends reveals a mechanism for idiosyncratic effects on fragrance choice.

Science.gov (United States)

Lenochová, Pavlína; Vohnoutová, Pavla; Roberts, S Craig; Oberzaucher, Elisabeth; Grammer, Karl; Havlíček, Jan

2012-01-01

Cross-culturally, fragrances are used to modulate body odor, but the psychology of fragrance choice has been largely overlooked. The prevalent view is that fragrances mask an individual's body odor and improve its pleasantness. In two experiments, we found positive effects of perfume on body odor perception. Importantly, however, this was modulated by significant interactions with individual odor donors. Fragrances thus appear to interact with body odor, creating an individually-specific odor mixture. In a third experiment, the odor mixture of an individual's body odor and their preferred perfume was perceived as more pleasant than a blend of the same body odor with a randomly-allocated perfume, even when there was no difference in pleasantness between the perfumes. This indicates that fragrance use extends beyond simple masking effects and that people choose perfumes that interact well with their own odor. Our results provide an explanation for the highly individual nature of perfume choice.

Purification and deodorization of structured lipids by short path distillation

DEFF Research Database (Denmark)

Xu, Xuebing; Jacobsen, Charlotte; Nielsen, Nina Skall

2002-01-01

Purification of structured lipids (SL), produced from lipase- catalyzed acidolysis of rapeseed oil and capric acid, and deodorization of randomized SL, produced from chemical randomization of fish oil and tricaprin, were studied in a bench-scale short path distillation (SPD). SL obtained from...

Japan kynol: Activated carbon base fiber, use light pattern deodorant sale; Kassei tanso seni wo shiyo. Usugata no dasshuzai hanbai

Energy Technology Data Exchange (ETDEWEB)

NONE

1998-02-28

The backbone manufacturer of the high function fiber, Japan kynol sells the deodorant (dassyu-irukakun) which used activated carbon fiber in late January. It is compared with grain-shaped activated carbon of the main stream with a deodorization material, and it is said that the space isn`t taken with a light pattern with a deodorization speed`s being early. It is sold in the center of the supermarket and the platform for a refrigerator and a locker, the pet house and the car. (translated by NEDO)

Microbial contamination determination of Cream suit,Traditional Ice Cream and Olovia in Yasuj City

OpenAIRE

SS Khoramrooz; M Sarikhani; SA Khosravani; M Farhang Falah; Y Mahmoudi; A Sharifi

2015-01-01

Background & aim: Prevalence of diseases caused by consumption of contaminated food has always been a problem all over the world, and every year spent on improving the disease is costly.Cream suit, Ice cream & olowye for ingredient substance and manufacture & preservation conditional have very high possibility for contamination.The aim of this study is Microbial contamination determination of Cream suit, Traditional Ice Cream and Olovia in Yasuj City Methods: This study is randomized cros...

Evaluating the Effects of Aluminum-Containing and Non-Aluminum Containing Deodorants on Axillary Skin Toxicity During Radiation Therapy for Breast Cancer: A 3-Armed Randomized Controlled Trial

Energy Technology Data Exchange (ETDEWEB)

Lewis, Lucy, E-mail: Lucy.lewis@curtin.edu.au [Centre for Nursing Research, Sir Charles Gairdner Hospital, Nedlands, Western Australia (Australia); School of Nursing and Midwifery Curtin University, Perth (Australia); Carson, Sharron [Radiation Oncology, Sir Charles Gairdner Hospital, Nedlands, Western Australia (Australia); Bydder, Sean [Radiation Oncology, Sir Charles Gairdner Hospital, Nedlands, Western Australia (Australia); School of Surgery, The University of Western Australia, Crawley, Western Australia (Australia); Athifa, Mariyam [School of Nursing and Midwifery Curtin University, Perth (Australia); Williams, Anne M. [School of Nursing and Midwifery Curtin University, Perth (Australia); School of Nursing and Midwifery, Edith Cowan University, Perth, Western Australia (Australia); Bremner, Alexandra [School of Population Health, The University of Western Australia, Crawley, Western Australia (Australia)

2014-11-15

Purpose: Deodorant use during radiation therapy for breast cancer has been controversial as there are concerns deodorant use may exacerbate axillary skin toxicity. The present study prospectively determined the use of both aluminum-containing and non aluminum containing deodorants on axillary skin toxicity during conventionally fractionated postoperative radiation therapy for breast cancer. Methods and Materials: This 3-arm randomized controlled study was conducted at a single center, tertiary cancer hospital between March 2011 and April 2013. Participants were randomized to 1 of 2 experimental groups (aluminum-containing deodorant and soap or non–aluminum containing deodorant and soap) or a control group (soap). A total of 333 participants were randomized. Generalized estimating equations were used to estimate and compare the odds of experiencing high levels of sweating and skin toxicity in each of the deodorant groups to the odds in the control group. The study evaluated a range of endpoints including objective measurements of axilla sweating, skin toxicity, pain, itch and burning. Quality of life was assessed with a validated questionnaire. Results: Radiation characteristics were similar across all groups. Patients in the deodorant groups did not report significantly different ratings for axillary pain, itch, or burning compared with the control group. Patients in the aluminum-containing deodorant group experienced significantly less sweating than the control; the odds of their sweating being barely tolerable and frequently or always interfering with their daily activities was decreased by 85% (odds ratio, 0.15; 95% confidence interval, 0.03-0.91). Conclusions: We found no evidence that the use of either aluminum-containing or non–aluminum containing deodorant adversely effects axillary skin reaction during conventionally fractionated radiation therapy for breast cancer. Our analysis also suggests patients in the aluminum-containing deodorant arm had

Evaluating the Effects of Aluminum-Containing and Non-Aluminum Containing Deodorants on Axillary Skin Toxicity During Radiation Therapy for Breast Cancer: A 3-Armed Randomized Controlled Trial

International Nuclear Information System (INIS)

Lewis, Lucy; Carson, Sharron; Bydder, Sean; Athifa, Mariyam; Williams, Anne M.; Bremner, Alexandra

2014-01-01

Purpose: Deodorant use during radiation therapy for breast cancer has been controversial as there are concerns deodorant use may exacerbate axillary skin toxicity. The present study prospectively determined the use of both aluminum-containing and non aluminum containing deodorants on axillary skin toxicity during conventionally fractionated postoperative radiation therapy for breast cancer. Methods and Materials: This 3-arm randomized controlled study was conducted at a single center, tertiary cancer hospital between March 2011 and April 2013. Participants were randomized to 1 of 2 experimental groups (aluminum-containing deodorant and soap or non–aluminum containing deodorant and soap) or a control group (soap). A total of 333 participants were randomized. Generalized estimating equations were used to estimate and compare the odds of experiencing high levels of sweating and skin toxicity in each of the deodorant groups to the odds in the control group. The study evaluated a range of endpoints including objective measurements of axilla sweating, skin toxicity, pain, itch and burning. Quality of life was assessed with a validated questionnaire. Results: Radiation characteristics were similar across all groups. Patients in the deodorant groups did not report significantly different ratings for axillary pain, itch, or burning compared with the control group. Patients in the aluminum-containing deodorant group experienced significantly less sweating than the control; the odds of their sweating being barely tolerable and frequently or always interfering with their daily activities was decreased by 85% (odds ratio, 0.15; 95% confidence interval, 0.03-0.91). Conclusions: We found no evidence that the use of either aluminum-containing or non–aluminum containing deodorant adversely effects axillary skin reaction during conventionally fractionated radiation therapy for breast cancer. Our analysis also suggests patients in the aluminum-containing deodorant arm had

The effect of habitual and experimental antiperspirant and deodorant product use on the armpit microbiome

Directory of Open Access Journals (Sweden)

Julie Urban

2016-02-01

Full Text Available An ever expanding body of research investigates the human microbiome in general and the skin microbiome in particular. Microbiomes vary greatly from individual to individual. Understanding the factors that account for this variation, however, has proven challenging, with many studies able to account statistically for just a small proportion of the inter-individual variation in the abundance, species richness or composition of bacteria. The human armpit has long been noted to host a high biomass bacterial community, and recent studies have highlighted substantial inter-individual variation in armpit bacteria, even relative to variation among individuals for other body habitats. One obvious potential explanation for this variation has to do with the use of personal hygiene products, particularly deodorants and antiperspirants. Here we experimentally manipulate product use to examine the abundance, species richness, and composition of bacterial communities that recolonize the armpits of people with different product use habits. In doing so, we find that when deodorant and antiperspirant use were stopped, culturable bacterial density increased and approached that found on individuals who regularly do not use any product. In addition, when antiperspirants were subsequently applied, bacterial density dramatically declined. These culture-based results are in line with sequence-based comparisons of the effects of long-term product use on bacterial species richness and composition. Sequence-based analyses suggested that individuals who habitually use antiperspirant tended to have a greater richness of bacterial OTUs in their armpits than those who use deodorant. In addition, individuals who used antiperspirants or deodorants long-term, but who stopped using product for two or more days as part of this study, had armpit communities dominated by Staphylococcaceae, whereas those of individuals in our study who habitually used no products were dominated by

Microbial contamination determination of Cream suit,Traditional Ice Cream and Olovia in Yasuj City

Directory of Open Access Journals (Sweden)

SS Khoramrooz

2015-09-01

Full Text Available Background & aim: Prevalence of diseases caused by consumption of contaminated food has always been a problem all over the world, and every year spent on improving the disease is costly.Cream suit, Ice cream & olowye for ingredient substance and manufacture & preservation conditional have very high possibility for contamination.The aim of this study is Microbial contamination determination of Cream suit, Traditional Ice Cream and Olovia in Yasuj City Methods: This study is randomized cross sectional study was performed on 64 samples.The samples were taken from the ice cream and confectionery shops in Yasuj city and keep on cold box then the samples were transported in sterile conditions, to the department of medical microbiology laboratory in medical university of yasuj and  microbial contamination rate evaluated by national standard method. Collected data analysed with SPSS software for data description,from central dispersion and table frequency and draw chart.  RESULTS: The survey results showed that 40% o traditional ice cream,cream suit were infected by Staph aurous, Escherichia coli and salmonella respectly (6.7,87 and 0,(50,30 and 0.(0,0 and0 present, and no seen any bacteria on olowye. Conclusion: Due to our research contamination rate traditional ice cream,cream suit and olowye were by Staph aurous, Escherichia coli and salmonella were very high . therefore using different ways to control bacterial growth especaly E.coli the mostly transmited by fecal oral including the use of healthly and safe raw material for promoting health awareness of people involved in the food preparation and production is essential.

Determination of fragrance content in perfume by Raman spectroscopy and multivariate calibration

Science.gov (United States)

Godinho, Robson B.; Santos, Mauricio C.; Poppi, Ronei J.

2016-03-01

An alternative methodology is herein proposed for determination of fragrance content in perfumes and their classification according to the guidelines established by fine perfume manufacturers. The methodology is based on Raman spectroscopy associated with multivariate calibration, allowing the determination of fragrance content in a fast, nondestructive, and sustainable manner. The results were considered consistent with the conventional method, whose standard error of prediction values was lower than the 1.0%. This result indicates that the proposed technology is a feasible analytical tool for determination of the fragrance content in a hydro-alcoholic solution for use in manufacturing, quality control and regulatory agencies.

7 CFR 58.715 - Cream, plastic cream and anhydrous milkfat.

Science.gov (United States)

2010-01-01

... Service 1 Quality Specifications for Raw Material § 58.715 Cream, plastic cream and anhydrous milkfat. These food products shall be pasteurized, sweet, have a pleasing and desirable flavor and be free from objectionable flavors, and shall be obtained from milk which complies with the quality requirements as specified...

Study on perfume stimulating olfaction with volatile oil of Acorus gramineus for treatment of the Alzheimer's disease rat.

Science.gov (United States)

Liu, Zhi-Bin; Niu, Wen-Min; Yang, Xiao-Hang; Wang, Yuan; Wang, Wei-Gang

2010-12-01

To probe into the therapeutic effect of perfume stimulating olfaction with volatile oil of Acorus Gramineus on the Alzheimer's disease (AD) rat. Totally 50 adult SD rats, male,weighing 300 +/- 10 g, were randomly divided into 5 groups, normal group (group A), olfactory nerve severing model group (group B), AD model group (group C), AD model plus perfume stimulation group (group D), AD model olfactory nerve severing plus perfume stimulation group (group E), 10 rats in each group. After perfume stimulation, Morris maze test was conducted for valuating the learning and memory ability; Malondaldehyde (MDA) content, and superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities in the brain, and the brain weight were detected. Compared with the AD model group, the average escape latency and swimming distance in 6 days were significantly shorter than those in the group A, B, D (P 0.05); Compared with the group A, B and D, MDA content in the group C significantly increased (P 0.05). Perfume stimultating olfaction with volatile oil of Acorus Gramineus can significantly increase the learning-memory ability, decrease MDA content and increase SOD and GSH-Px activities and weight of brain in AD rats.

Deodorization of Arthrospira platensis biomass for further scale-up food applications.

Science.gov (United States)

Cuellar-Bermúdez, Sara P; Barba-Davila, Bertha; Serna-Saldivar, Sergio O; Parra-Saldivar, Roberto; Rodriguez-Rodriguez, José; Morales-Davila, Sandra; Goiris, Koen; Muylaert, Koenraad; Chuck-Hernández, Cristina

2017-12-01

Given the importance of A. platensis as a potential food protein source, we describe an affordable deodorization process that does not significantly affect the nutritional value of algae biomass. Ethanol, acetone or hexane were used to deodorize algae biomass and then to identify the profile of volatile compounds associated with its distinctive odor. Sensorial characteristics were improved in the biomass cake after the proposed solvent extraction. Panelists identified the ethanolic extract with the most pronounced algae-related odor. Gas chromatography-mass spectrometry analysis showed that a mixture of 20 different compounds derived from fatty acids and amino acids contributed to the characteristic smell of A. platensis biomass. The results of the present study show that the ethanol solvent-free A. platensis biomass contained > 600 g kg -1 protein,  65% in vitro protein digestibility, similar to the original biomass. The Fourier transform infrared spectroscopy secondary protein structure was comparable among samples, indicating that the only change after ethanol extraction was a reduction of the algae smell. The various extraction procedures investigated in the present study were effective in deodorizing the algae biomass. The most effective protocol was the removal of odoriferous compounds with ethanol. This particular procedure yielded an algae biomass with an improved sensorial traits. The results of the present study should help with the identification of odoriferous compounds derived from fatty acids, pigments and proteins associated with A. platensis. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Determination of fragrance content in perfume by Raman spectroscopy and multivariate calibration.

Science.gov (United States)

Godinho, Robson B; Santos, Mauricio C; Poppi, Ronei J

2016-03-15

An alternative methodology is herein proposed for determination of fragrance content in perfumes and their classification according to the guidelines established by fine perfume manufacturers. The methodology is based on Raman spectroscopy associated with multivariate calibration, allowing the determination of fragrance content in a fast, nondestructive, and sustainable manner. The results were considered consistent with the conventional method, whose standard error of prediction values was lower than the 1.0%. This result indicates that the proposed technology is a feasible analytical tool for determination of the fragrance content in a hydro-alcoholic solution for use in manufacturing, quality control and regulatory agencies. Copyright © 2015 Elsevier B.V. All rights reserved.

Fragrance and Perfume in West Europe

OpenAIRE

Moeran, Brian

2009-01-01

Fragrance and perfume connect with our most basic and primitive window on the world – our sense of smell. Animals use their sense of smell to find food, sense danger and mate. So, too, do human beings. Mothers and their babies bond through smell. Smell triggers memories buried long in our unconscious, probably because our sense of smell is linked directly to the limbic system, the oldest part of the brain, which is the seat of emotion and memory. Throughout the ages in Weste...

Perfume formulation: words and chats.

Science.gov (United States)

Ellena, Céline

2008-06-01

What does it mean to create fragrances with materials from chemistry and/or from nature? How are they used to display their characteristic differences, their own personality? Is it easier to create with synthetic raw materials or with essential oils? This review explains why a perfume formulation corresponds in fact to a conversation, an interplay between synthetic and natural perfumery materials. A synthetic raw material carries a single information, and usually is very linear. Its smell is uniform, clear, and faithful. Natural raw materials, on the contrary, provide a strong, complex and generous image. While a synthetic material can be seen as a single word, a natural one such as rose oil could be compared to chatting: cold, warm, sticky, heavy, transparent, pepper, green, metallic, smooth, watery, fruity... full of information. Yet, if a very small amount of the natural material is used, nothing happens, the fragrance will not change. However, if a large amount is used, the rose oil will swallow up everything else. The fragrance will smell of nothing else except rose! To formulate a perfume is not to create a culinary recipe, with only dosing the ingredients in well-balanced amounts. To formulate rather means to flexibly knit materials together with a lively stitch, meeting or repelling each other, building a pleasant form, which is neither fixed, nor solid, nor rigid. A fragrance has an overall structure, which ranges from a clear sound, made up of stable, unique, and linear items, to a background chat, comfortable and reassuring. But that does, of course, not mean that there is only one way of creating a fragrance!

Quantitative analysis of the 26 allergens for cosmetic labeling in fragrance raw materials and perfume oils.

Science.gov (United States)

Leijs, Hans; Broekhans, Joost; van Pelt, Leon; Mussinan, Cynthia

2005-07-13

The adoption of the 7th amendment of the European Cosmetic Directive 76/768/EEC requires any cosmetic product containing any of 26 raw materials identified by the Scientific Committee on Cosmetic Products and Non-Food Products intended for Consumers as likely to cause a contact allergy when present above certain trigger levels to be declared on the package label. Of these 26, 24 are volatile and can be analyzed by GC. This paper describes a method for the quantitative analysis of these volatile raw materials in perfume ingredients as well as complex perfume compositions. The method uses sequential dual-column GC-MS analysis. The full-scan data acquired minimize the false-positive and false-negative identifications that can be observed with alternate methods based on data acquired in the SIM mode. For each sample, allergen levels are determined on both columns sequentially, leading to two numerical results for each allergen. Quantification limits for each allergen in a perfume mixture based on the analysis of a standard are 0.999) and stable for multiple days. Studies on perfumes spiked with multiple allergens at 30, 50, and 70 mg/kg show recoveries close to nominal values.

Identification of Lilial as a fragrance sensitizer in a perfume by bioassay-guided chemical fractionation and structure-activity relationships

DEFF Research Database (Denmark)

Gimenéz-Arnau, Elena; Andersen, K E; Bruze, M

2000-01-01

Fragrance materials are among the most common causes of allergic contact dermatitis. The aim of this study was to identify in a perfume fragrance allergens not included in the fragrance mix, by use of bioassay-guided chemical fractionation and chemical analysis/structure-activity relationships...... (SARs). The basis for the investigation was a 45-year-old woman allergic to her own perfume. She had a negative patch test to the fragrance mix and agreed to participate in the study. Chemical fractionation of the perfume concentrate was used for repeated patch testing and/or repeated open application...

Influence of full cream milk powder on the characteristics of sweet potato puree instant cream soup

Science.gov (United States)

Sunyoto, Marleen; Djali, Mohamad; Dwiastuti, Intan Btari

2018-02-01

A ready to use food such as instant cream soup become the most suitable choice for those who prefer being practical and also can be applied in any emergency situation such as areas affected by disaster. The adding of milk powder as the main ingredient in cream soup creates a complex bounding of fat and starch which complicates the rehydration process and affects other physical appearance. This research was aimed to find the proper concentration of full cream milk powder concentration to obtain the best characteristics of instant cream soup of dried sweet potato puree. The method used in this research was randomized block design with 6 treatments (12.5%, 15%, 17.5%, 20%, 22.5% and 25%, with an addition of full cream milk powder) and twice repetition. Instant cream soup with 20% of full cream milk powder concentration gave the best physical and chemical characteristics. The physical and chemical characteristic shows that it has 6% water content, 95.47% rehydration value, 18% protein, 20.7% fat, 1080.25 cP viscosity and 30.5% rendement.

Skin treatment with bepanthen cream versus no cream during radiotherapy. A randomized controlled trial

International Nuclear Information System (INIS)

Loekkevik, E.; Skovlund, E.; Oslo Univ.; Reitan, J.B.; Norwegian Radiation Protection Authority, Oslo; Hannisdal, E.; Tanum, G.

1996-01-01

In several radiotherapy departments, dexpanthenol cream (Bepanthen 'Roche') has been used extensively to ameliorate acute radiotherapy skin reactions. The evidence base for this practice is obscure as no randomized trials have been performed. In the present clinical prospective study of 86 patients we have compared Bepanthen cream with no topical ointment at all. The cream was applied on randomly selected parts of treatment fields in laryngeal and breast cancer patients, and so each patient acted as his own control. Seven patients were widthdrawn from analysis. Scoring of skin reactions in 16 laryngeal and 63 breast cancer patients was performed without knowledge of which are that had been given cream or not. Endpoints were a modified skin reaction grading according to EORTC/RTOG, and itching/apin in treated fields. The study did not indicate any clinically important benefits of using Bepanthen cream for ameliorating radiogenic skin reactions under the conditions applied. (orig.)

RHEOLOGIC BEHAVIOR OF PASTRY CREAMS

Directory of Open Access Journals (Sweden)

Camelia Vizireanu

2012-03-01

Full Text Available The increased social and economic importance of ready–made food production, together with the complexity of production technology, processing, handling and acceptance of these fragile and perishable products requires extensive knowledge of their physical properties. Viscoelastic properties play an important role in the handling and quality attributes of creams.Our study was to investigate the rheological properties of different confectionary creams, by scanning the field of shear rates at constant temperature and frequency, angular frequency scanning at small deformations and quantification of rheological changes during application of deformation voltages. The creams tested were made in the laboratory using specific concentrates as fine powders, marketed by the company “Dr. Oetker” compared with similar creams based on traditional recipes and techniques. Following the researches conducted we could conclude that both traditional creams and the instant ones are semi fluid food products with pseudoplastic and thixotropic shear flow behavior, with structural viscosity. Instant and traditional creams behaved as physical gels with links susceptible to destruction, when subjected to deformation forces.

A basic study on the development of deodorants using pine needle oil

Energy Technology Data Exchange (ETDEWEB)

Doh, K.S.; Lee, H.J. [Department of Chemical Engineering, Soongsil University, Seoul (Korea, Republic of); Kim, D.K. [Chemical Technology Division, Korea Research Institute of Chemical Technology, Taejon (Korea, Republic of)

1997-11-01

The basic study on the development of deodorant made from pine needle oil was performed. The pine needle oil(PNO) was analysed using GC, GC/MS and FT-1R analyzer for analysis of chemical concentration, chemical components and structure. The analysis results obtained from GC and GC/MS analyzer were composed to main components of {alpha},{beta}-Pinene(C{sub 10}H{sub 16}), 3-Carene (C{sub 10}H{sub 16}), {Upsilon}-terpinene(C{sub 10}H{sub 16}) and terpinolene(C{sub 10}H{sub 16}), etc. Also, the concentration of heavy metals analysed from AAS analyzer. The COD and BOD concentration of landfill leachate with pine needle oil were surveyed. As a results, the pine needle oil extracted from pine needles can be used to remove bad smells of wastes as a deodorant. (author). 13 refs., 3 figs., 3 tabs.

Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate

Science.gov (United States)

Chen, Deke; Chen, Xin; Chen, Hua; Cai, Bingna; Wan, Peng; Zhu, Xiaolian; Sun, Han; Sun, Huili; Pan, Jianyu

2016-12-01

Unfavorable fishy odour is an inevitable problem in aquatic products. In the present study, headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) analysis of volatiles from untreated samples and three deodorized samples (under the optimal conditions) of Paphia undulata enzymatic hydrolysate revealed that the compounds contributing to the distinctive odor were 1-octen-3-ol, n-hexanal, n-heptanal, 2,4-heptadienal, and 2,4-decadienal, whereas n-pentanal, n-octanal, n-octanol, benzaldehyde, 2-ethylfuran and 2-pentylfuran were the main contributors to the aromatic flavor. The deodorizing effects of activated carbon (AC) adsorption, yeast extract (YE) masking and tea polyphenol (TP) treatment on a P. undulata enzymatic hydrolysate were investigated using orthogonal experiments with sensory evaluation as the index. The following optimized deodorization conditions were obtained: AC adsorption (35 mg mL-1, 80°C, 40 min), YE masking (7 mg mL-1, 45°C, 30 min) and TP treatment (0.4 mg mL-1, 40°C, 50 min). AC adsorption effectively removed off-flavor volatile aldehydes and ketones. YE masking modified the odor profile by increasing the relative contents of aromatic compounds and decreasing the relative contents of aldehydes and ketones. The TP treatment was not effective in reducing the odor score, but it significantly reduced the relative content of aldehydes while increasing that of alkanes. It is also notable that TP effectively suppressed trimethylamine (TMA) formation in a P. undulate hydrolysate solution for a period of 72 h.

Quantitative analysis of perfumes in talcum powder by using headspace sorptive extraction.

Science.gov (United States)

Ng, Khim Hui; Heng, Audrey; Osborne, Murray

2012-03-01

Quantitative analysis of perfume dosage in talcum powder has been a challenge due to interference of the matrix and has so far not been widely reported. In this study, headspace sorptive extraction (HSSE) was validated as a solventless sample preparation method for the extraction and enrichment of perfume raw materials from talcum powder. Sample enrichment is performed on a thick film of poly(dimethylsiloxane) (PDMS) coated onto a magnetic stir bar incorporated in a glass jacket. Sampling is done by placing the PDMS stir bar in the headspace vial by using a holder. The stir bar is then thermally desorbed online with capillary gas chromatography-mass spectrometry. The HSSE method is based on the same principles as headspace solid-phase microextraction (HS-SPME). Nevertheless, a relatively larger amount of extracting phase is coated on the stir bar as compared to SPME. Sample amount and extraction time were optimized in this study. The method has shown good repeatability (with relative standard deviation no higher than 12.5%) and excellent linearity with correlation coefficients above 0.99 for all analytes. The method was also successfully applied in the quantitative analysis of talcum powder spiked with perfume at different dosages. © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Olfactory specialization for perfume collection in male orchid bees.

Science.gov (United States)

Mitko, Lukasz; Weber, Marjorie G; Ramirez, Santiago R; Hedenström, Erik; Wcislo, William T; Eltz, Thomas

2016-05-15

Insects rely on the olfactory system to detect a vast diversity of airborne molecules in their environment. Highly sensitive olfactory tuning is expected to evolve when detection of a particular chemical with great precision is required in the context of foraging and/or finding mates. Male neotropical orchid bees (Euglossini) collect odoriferous substances from multiple sources, store them in specialized tibial pouches and later expose them at display sites, presumably as mating signals to females. Previous analysis of tibial compounds among sympatric species revealed substantial chemical disparity in chemical composition among lineages with outstanding divergence between closely related species. Here, we tested whether specific perfume phenotypes coevolve with matching olfactory adaptations in male orchid bees to facilitate the location and harvest of species-specific perfume compounds. We conducted electroantennographic (EAG) measurements on males of 15 sympatric species in the genus Euglossa that were stimulated with 18 compounds present in variable proportions in male hind tibiae. Antennal response profiles were species-specific across all 15 species, but there was no conspicuous differentiation between closely related species. Instead, we found that the observed variation in EAG activity follows a Brownian motion model of trait evolution, where the probability of differentiation increases proportionally with lineage divergence time. However, we identified strong antennal responses for some chemicals that are present as major compounds in the perfume of the same species, thus suggesting that sensory specialization has occurred within multiple lineages. This sensory specialization was particularly apparent for semi-volatile molecules ('base note' compounds), thus supporting the idea that such compounds play an important role in chemical signaling of euglossine bees. Overall, our study found no close correspondence between antennal responses and behavioral

The Chemistry of Perfume: A Laboratory Course for Nonscience Majors

Science.gov (United States)

Logan, Jennifer L.; Rumbaugh, Craig E.

2012-01-01

"The Chemistry of Perfume" is a lab-only course for nonscience majors. Students learn fundamental concepts of chemistry through the context of fragrance, a pervasive aspect of daily life. The course consists of laboratories pertaining to five units: introduction, extraction, synthesis, characterization, and application. The introduction unit…

Optimization and modeling for the synthesis of sterol esters from deodorizer distillate by lipase-catalyzed esterification.

Science.gov (United States)

Zhang, Xinyu; Yu, Jiang; Zeng, Aiwu

2017-03-01

In this paper, cotton seed oil deodorizer distillate (CSODD), was recovered to obtain fatty acid sterol ester (FASE), which is one of the biological activated substances added as human therapeutic to lower cholesterol. Esterification reactions were carried out using Candida rugosa lipase as a catalyst, and the conversion of phytosterol was optimized using response surface methodology. The highest conversion (90.8 ± 0.4%) was reached at 0.84 wt% enzyme load, 1:25 solvent/CSODD mass ratio, and 44.2 °C after 12 H reaction. A kinetic model based on the reaction rate equation was developed to describe the reaction process. The activation energy of the reaction was calculated to be 56.9 kJ/mol and the derived kinetic parameters provided indispensable basics for further study. The optimization and kinetic research of synthesizing FASE from deodorizer distillate provided necessary information for the industrial applications in the near future. Experimental results showed that the proposed process is a promising alternative to recycle sterol esters from vegetable oil deodorizer distillates in a mild, efficient, and environmental friendly method. © 2016 International Union of Biochemistry and Molecular Biology, Inc.

7 CFR 58.326 - Plastic cream.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Plastic cream. 58.326 Section 58.326 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.326 Plastic cream. To produce plastic cream eligible for official certification, the quality...

Selected important fragrance sensitizers in perfumes--current exposures.

Science.gov (United States)

Rastogi, Suresh Chandra; Johansen, Jeanne Duus; Bossi, Rossana

2007-04-01

Contact allergy to fragrance ingredients is frequent. Recommendations and regulations of some of the most frequent and potent fragrance allergens have recently been introduced. To investigate current exposures to 4 important fragrance allergens in hydroalcoholic cosmetic products. 25 popular perfume products of Danish as well as international brands were purchased from the Danish retail market. Contents of 4 important fragrance allergens, isoeugenol, hydroxy-iso-hexyl 3-cyclohexene carboxaldehyde (HICC, Lyral), were determined by gas chromatography-mass spectrometry, and atranol and chloro-atranol were determined by liquid chromatography-tandem mass spectrometry. Isoeugenol was found in 56%, HICC in 72%, atranol in 59%, and chloro-atranol in 36% of the 22 eau de toilette/eau de parfum products. The concentrations of isoeugenol were, in all products, below the recommended maximum concentration of 0.02%. HICC reached a maximum of 0.2%, which is 10-fold higher than maximum tolerable concentration considered safe by the EU Scientific Committee. The median concentrations of atranol and chloro-atranol in the investigated products were similar to those found in similar products in 2003. A significant decrease in the frequency of presence of chloro-atranol in the products was observed. There is still a wide-spread exposure to potent fragrance allergens in perfumes.

Perfume, história e design: o papel das embalagens no mercado brasileiro de perfumaria

OpenAIRE

Camila Assis Peres Silva

2012-01-01

O presente trabalho tem por objetivo apresentar o papel do design no mercado brasileiro de perfumes. Parte-se da hipótese de que é ele o elemento fundamental para o bom desempenho desse segmento. Na medida em que ele possibilita a diferenciação entre as diversas embalagens, criando uma segmentação para o consumo nas mais diversas camadas sociais. Inicialmente será apresentado o universo do perfume, abordando seus aspectos técnicos e culturais. Uma relação de matérias primas utilizadas na i...

21 CFR 131.160 - Sour cream.

Science.gov (United States)

2010-04-01

... CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.160 Sour cream. (a... of analysis. Referenced methods in paragraph (c) (1) and (2) of this section are from “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), which is...

Control of a nonlinear ice cream crystallization process

OpenAIRE

Casenave, Céline; Dochain, Denis; Alvarez, Graciela; Arellano, Marcela; Benkhelifa, Hayat; Leducq, Denis

2013-01-01

International audience; In the ice cream industry, the type of final desired product (large cartons (sqrounds) or ice creams on a stick) determine the viscosity at which the ice cream has to be produced. One of the objectives of the ice cream crystallization processes is therefore to produce an ice cream of specified viscosity. In this paper, a nonlinear control strategy is proposed for the control of the viscosity of the ice cream in a continuous crystallizer. It has been designed on the bas...

We Scream for Nano Ice Cream

Science.gov (United States)

Jones, M. Gail; Krebs, Denise L.; Banks, Alton J.

2011-01-01

There is a wide range of new products emerging from nanotechnology, and "nano ice cream" is an easy one that you can use to teach topics from surface area to volume applications. In this activity, students learn how ice cream can be made smoother and creamier tasting through nanoscience. By using liquid nitrogen to cool the cream mixture, students…

CH3SH adsorption properties and mechanism of deodorant filter made of iron hydroxide on porous iron frame; Tetsu takotaisei dasshu filter no methyl mercaptan jokyo seino to jokyo kiko

Energy Technology Data Exchange (ETDEWEB)

Noda, T. [Nippon Steel Corp., Tokyo (Japan)

1998-05-10

It is suggested that methyl mercaptan is decomposed to methyl sulfide and hydrogen by reaction with the a-iron hydroxide, and then the methyl sulfide combines with sulfur crystal and the hydrogen changes into water by the chemical reaction with the {alpha}-iron hydroxide. A deodorant filter was made by treating porous metallic iron with an aqueous solution of L-ascorbic acid, iron (II) sulfate and calcium hydroxide aqueous solution to deposit the iron ascorbate and the {alpha}-iron hydroxide on it. Then the deodorant filter was exposed to the hydrogen sulfide to yield the sulfur crystals on the surface of the deodorant filter. The methyl mercaptan removal capacity of the deodorant filter was studied with repetition of removal tests. Results show that the methyl mercaptan removal capacity of the deodorant filter is a little smaller than that of conventional granular activated carbon. 6 refs., 6 figs., 3 tabs.

The impact of alkyl sulfate surfactant geometry and electrolyte on the co-adsorption of anionic surfactants with model perfumes at the air-solution interface.

Science.gov (United States)

Bradbury, Robert; Penfold, Jeffrey; Thomas, Robert K; Tucker, Ian M; Petkov, Jordan T; Jones, Craig

2013-08-01

The impact of surfactant geometry and electrolyte on the co-adsorption of anionic surfactants and model perfumes at the air-solution interface has been studied by neutron reflectivity. The more hydrophobic perfume linalool, competes more favourably for the surface with sodium dodecylsulfate than was previously reported for the anionic surfactant, sodium dodecyl 6-benzenesulfonate. Due to an increase in surface activity of the sodium dodecylsulfate, the addition of electrolyte results in a reduction in the linalool adsorption. Changing the alkyl chain length affects the relative adsorption of linalool and surfactant at the interface. Similar measurements for the different alkyl sulfates and with electrolyte with the more hydrophilic perfume phenyl ethanol, reveal broadly similar trends. Although the relative adsorption of phenyl ethanol with sodium dodecylsulfate is substantially enhanced compared to sodium dodecyl-6-benzenesulfonate the effects are not as significant as was observed with linalool. The variations with alkyl chain geometry show the importance of the hydrophobic interaction between the perfume and surfactant and changes in the packing constraints on the relative adsorption. The results highlight the importance of the specific interaction between the surfactant and perfume, and the surfactant and perfume geometries on the relative adsorption at the interface. Copyright © 2013 Elsevier Inc. All rights reserved.

The Major Histocompatibility Complex and Perfumers' Descriptions of Human Body Odors

Directory of Open Access Journals (Sweden)

Claus Wedekind

2007-04-01

Full Text Available The MHC (major histocompatibility complex is a group of genes that play a crucial role in immune recognition and in tolerance of tissue grafting. The MHC has also been found to influence body odors, body odor preferences, and mate choice in mice and humans. Here we test whether verbal descriptions of human body odors can be linked to the MHC. We asked 45 male students to live as odor neutral as possible for two consecutive days and to wear a T-shirt during the nights. The odors of these T-shirts were then described by five evaluators: two professional perfumers and three laymen. One of the perfumers was able to describe the T-shirt odors in such a way that some of the allelic specificity of the MHC was significantly revealed (after Bonferroni correction for multiple testing. This shows that, although difficult, some people are able to describe MHC-correlated body odor components.

Vaginal itching and discharge - child

Science.gov (United States)

Pruritus vulvae; Itching - vaginal area; Vulvar itching; Yeast infection - child ... Common causes of vaginal itching and discharge in young girls include: Chemicals such as perfumes and dyes in detergents, fabric softeners, creams, ointments, ...

Efficacy and safety of terbinafine hydrochloride 1% cream vs eberconazole nitrate 1% cream in localised tinea corporis and tinea cruris

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Sanjiv V Choudhary

2014-01-01

Full Text Available Aims: To study and compare the efficacy and safety of topical terbinafine hydrochloride 1% cream and eberconazole nitrate 1% cream in localized tinea corporis and cruris. Methods and Materials: Patients were randomized after considering various inclusion and exclusion criteria into two groups. Group A (treated with terbinafine 1% cream for 3 weeks and group B (treated with eberconazole 1% cream for 3 weeks. The sample size was of 30 patients with 15 patients in each group. Assessment of clinical improvement, KOH mount and culture was done weekly up to 3 weeks to assess complete cure. Results: On comparison between the two groups, it was observed that eberconazole nitrate 1% cream was as effective as terbinafine hydrochloride 1% cream at the end of first (Non-sisgnificant (NS; P = 0.608, 1.00, second (NS; P = 0.291,0.55, and third (P = 1.00, 1.00 weeks with statistically nonsignificant clinical and mycological values. In both the groups, clinically no significant local side effects were noticed. Conclusions: The newer fungistatic eberconazole nitrate 1% cream was as effective as the fungicidal terbinafine hydrochloride 1% cream. Both the drugs showed good tolerability with no adverse effects.

O Perfume ou o Ignorado na Cultura

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Márcio Boaventura Jr.

2011-05-01

Full Text Available

Resumo: A proposta do artigo é analisar o filme “Perfume, a história de um assassino” de Tom Tykwer sob o ponto de vista da psicanálise e da educação. Para tanto, buscamos debater o mal-estar na cultura, especialmente suas manifestações nas salas de aula, a partir dos diversos pontos do enredo em que podemos ilustrar o que Freud argumentou em sua tese sobre o tema.

Resume: This article is intended to analyze Tom Tykwer's film Perfume: The Story of a Mur-derer (2006 under an educational and psychoanalytical perspective. Therefore we try to question cultural discontentment, mostly its manifestations in class, depicting the plot's many points of view to illustrate Freud thesis' arguing on the subject.

Cosmetics

Science.gov (United States)

Cosmetics are products you apply to your body to clean it, make it more attractive, or change ... include Hair dyes Makeup Perfumes Skin-care creams Cosmetics that treat or prevent diseases are also drugs. ...

The Effects of Fat Structures and Ice Cream Mix Viscosity on Physical and Sensory Properties of Ice Cream.

Science.gov (United States)

Amador, Julia; Hartel, Rich; Rankin, Scott

2017-08-01

The purpose of this work was to investigate iciness perception and other sensory textural attributes of ice cream due to ice and fat structures and mix viscosity. Two studies were carried out varying processing conditions and mix formulation. In the 1st study, ice creams were collected at -3, -5, and -7.5 °C draw temperatures. These ice creams contained 0%, 0.1%, or 0.2% emulsifier, an 80:20 blend of mono- and diglycerides: polysorbate 80. In the 2nd study, ice creams were collected at -3 °C draw temperature and contained 0%, 0.2%, or 0.4% stabilizer, a blend of guar gum, locust bean gum, and carrageenan. Multiple linear regressions were used to determine relationships between ice crystal size, destabilized fat, and sensory iciness. In the ice and fat structure study, an inverse correlation was found between fat destabilization and sensory iciness. Ice creams with no difference in ice crystal size were perceived to be less icy with increasing amounts of destabilized fat. Destabilized fat correlated inversely with drip-through rate and sensory greasiness. In the ice cream mix viscosity study, an inverse correlation was found between mix viscosity and sensory iciness. Ice creams with no difference in ice crystal size were perceived to be less icy when formulated with higher mix viscosity. A positive correlation was found between mix viscosity and sensory greasiness. These results indicate that fat structures and mix viscosity have significant effects on ice cream microstructure and sensory texture including the reduction of iciness perception. © 2017 Institute of Food Technologists®.

Ice cream structure modification by ice-binding proteins.

Science.gov (United States)

Kaleda, Aleksei; Tsanev, Robert; Klesment, Tiina; Vilu, Raivo; Laos, Katrin

2018-04-25

Ice-binding proteins (IBPs), also known as antifreeze proteins, were added to ice cream to investigate their effect on structure and texture. Ice recrystallization inhibition was assessed in the ice cream mixes using a novel accelerated microscope assay and the ice cream microstructure was studied using an ice crystal dispersion method. It was found that adding recombinantly produced fish type III IBPs at a concentration 3 mg·L -1 made ice cream hard and crystalline with improved shape preservation during melting. Ice creams made with IBPs (both from winter rye, and type III IBP) had aggregates of ice crystals that entrapped pockets of the ice cream mixture in a rigid network. Larger individual ice crystals and no entrapment in control ice creams was observed. Based on these results a model of ice crystals aggregates formation in the presence of IBPs was proposed. Copyright © 2017 Elsevier Ltd. All rights reserved.

Investigation on the photostability of tretinoin in creams.

Science.gov (United States)

Brisaert, M; Plaizier-Vercammen, J A

2007-04-04

In this investigation, the photodegradation of some tretinoin cream formulations was evaluated. Several oils were selected to prepare the cream formulations: olive oil, maize oil, castor oil, isopropyl myristate and Miglyol 812. A solubility study showed that tretinoin is best soluble in castor oil (0.60g/100ml), followed by isopropyl myristate, maize oil, Miglyol 812 and olive oil, respectively, 0.35, 0.30, 0.29 and 0.22g/100ml. The photostability of tretinoin in oils is comparable with the photostability of a tretinoin lotion (ethanol/propylene glycol 50/50), castor oil and olive oil giving slightly better results than the other oils. Investigation of the photodegradation of tretinoin in o/w creams, prepared with the same oils as mentioned above, revealed that tretinoin is far more stable in the cream formulations than in the respective oils, however it is not clear whether this is due to the formulation or due to a different irradiation technique. Tretinoin seemed to be most stable in the olive oil cream, followed by the castor oil cream. However microscopic investigation revealed the presence of tretinoin crystals in the olive oil cream, while the other creams were free of it. As a conclusion, one can say that the cream prepared with castor oil seems to be the most suitable one, in terms of solubility of tretinoin and in terms of photostability.

Publicidade e diversidade sexual na campanha ‘Casais’ do perfume Egeo de O Boticário

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José Aparecido

2016-12-01

Full Text Available Resumo: Este estudo avalia a recepção do filme publicitário da campanha ‘Casais’, da linha do perfume Egeo, da marca de perfumes e cosméticos O Boticário. A metodologia centra-se nos pressupostos dos Estudos de Recepção para avaliar como os receptores se apropriam do conteúdo do vídeo, principalmente as questões ligadas à diversidade sexual. Os instrumentos são um questionário e uma entrevista semidirigida, aplicados a uma amostra de 109 participantes, jovens hétero e homossexuais. Os resultados demonstram a estratégia de mercado de empresas que se voltam para ampliar seus mercados junto a comunidades simbólicas, capitalizando os avanços políticos, econômicos, jurídicos e sociais de sociedades em desenvolvimento. Abstract: This study evaluates the receipt of advertising campaign film 'Couples', from Egeo perfume line, brand perfumes and cosmetics O Boticário. The methodology focuses on the assumptions of reception studies to assess how the receivers appropriating of the video content, especially issues related to sexual diversity. The instruments are a questionnaire and a semistructured interview, applied to a sample of 109 participants, young hetero and homosexual. The results demonstrate the market strategy of companies who turn to expand their markets with the symbolic communities, capitalizing of political, economic, legal and social aspects of developing societies.   Key-words: advertising; homoaffectivity; studies of reception; consumption.

Skin protection by sucralfate cream during electron beam therapy

International Nuclear Information System (INIS)

Maiche, A.

1994-01-01

We performed a double-blind randomized study to compare the efficacy of sucralfate cream to a base cream in 50 breast cancer patients receiving postoperative electron beam therapy to their chest wall. The acute radiation reaction of the skin was statistically significantly prevented by the sucralfate cream. The recovery of the skin was also significantly faster in the sucralfate cream group. Side-effects due to the cream were rare. (orig./MG)

Skin protection by sucralfate cream during electron beam therapy

Energy Technology Data Exchange (ETDEWEB)

Maiche, A. (Helsinki Univ. Central Hospital (Finland). Dept. of Radiotherapy and Oncology); Isokangas, O.P. (Helsinki Univ. Central Hospital (Finland). Dept. of Radiotherapy and Oncology); Groehn, P. (Deaconess Hospital, Helsinki (Finland))

1994-01-01

We performed a double-blind randomized study to compare the efficacy of sucralfate cream to a base cream in 50 breast cancer patients receiving postoperative electron beam therapy to their chest wall. The acute radiation reaction of the skin was statistically significantly prevented by the sucralfate cream. The recovery of the skin was also significantly faster in the sucralfate cream group. Side-effects due to the cream were rare. (orig./MG).

Spray pyrolysis of ZnO-TFTs utilizing a perfume atomizer

Science.gov (United States)

Ortel, Marlis; Trostyanskaya, Yulia Sergeeva; Wagner, Veit

2013-08-01

Successful deposition of ZnO layers from non-toxic solvent by utilizing a perfume atomizer is demonstrated. The adsorption edge of the zinc oxide films was found to be 3.22 eV which is in good agreement with literature. In addition it is found that the homogeneity of the films increases in side geometry with increasing distance to the perfume atomizer due to the droplet size distribution along the x-axis of the aerosol. The films were used to fabricate ZnO-TFTs. A dominating influence of the grain sizes can be excluded by correlating atomic force microscopy (AFM) images to the electrical properties of the transistors deposited in different geometries but a strong influence of the transistor performance on the growth rate was found. The increase in performance with decreasing growth rate was attributed to a longer reaction time decreasing the impurity level in the films. The linear mobility, the on-set voltage and the on-off current ratio are found to be 5 cm2 V-1 s-1, 0 V and 106 for small growth rates, respectively. Hence the transistors show high mobility and an excellent switching behavior.

Identification of Lilial as a fragrance sensitizer in a perfume by bioassay-guided chemical fractionation and structure-activity relationships

DEFF Research Database (Denmark)

Arnau, E G; Andersen, Klaus Ejner; Bruze, M

2000-01-01

Fragrance materials are among the most common causes of allergic contact dermatitis. The aim of this study was to identify in a perfume fragrance allergens not included in the fragrance mix, by use of bioassay-guided chemical fractionation and chemical analysis/structure-activity relationships...... (SARs). The basis for the investigation was a 45-year-old woman allergic to her own perfume. She had a negative patch test to the fragrance mix and agreed to participate in the study. Chemical fractionation of the perfume concentrate was used for repeated patch testing and/or repeated open application......" in their chemical structure, indicating an ability to modify skin proteins and thus behave as a skin sensitizer, were tested on the patient. The patient reacted positively to the synthetic fragrance p-t-butyl-alpha-methylhydrocinnamic aldehyde (Lilial), a widely used fragrance compound not present in the fragrance...

Sensory evaluation of ice cream with hydrosoluble soy extract

Directory of Open Access Journals (Sweden)

Bueno, M.M.,

2017-11-01

Full Text Available Ice cream is a nutritious food because it contains ingredients responsible for supplying energy to the body. Soy has a high nutritional value and functional properties which make it to be an alternative ingredient to replace cow's milk. The purpose of this paper was to formulate an ice cream with hydrosoluble soy extract and submitted to a sensory evaluation. Two formulations of ice cream were prepared: one soy-based and the other with cow's milk (control. Both ice creams were submitted to a sensory evaluation in order to evaluate the appearance, flavor and texture attributes, for this examination it was used the hedonic scale of nine points. For the appearance attribute, the soy-based ice cream had an average score of 7.6, which means between “liked moderately and liked very much”, and cow’s milk ice cream had an average score of 8.1, “liked very much”. For the texture attribute, the soy-based ice cream reached an average of 7.4, meaning “like moderately” and “liked very much” and the cow´s milk ice cream obtained an average of 8.2, meaning “liked very much”. The flavor attribute had an average score of 6.1, meaning “liked slightly” and 8.2 “liked very much” for the soy-based ice cream and the cow´s milk ice cream respectively. When the assessors were asked about their purchase intention, 68% said that certainly they would buy the control sample and 32% definitely or probably would buy the soy-based ice cream. The sensory parameters evaluated showed that the soy-based ice cream had a good acceptance.

El perfume del Esposo: Según Gregorio de Nisa en el Comentario al Cantar de los Cantares

Directory of Open Access Journals (Sweden)

Eva Reyes Gacitúa

2007-01-01

Full Text Available El simbolismo del perfume, tanto en la tradición clásica y cristiana, se ha hecho poseedor de un valor inestimable porque desde tiempos antiguos se le ha relacionado como proximidad de la divinidad. Gregorio de Nisa elabora una doctrina Cristológica comprendida desde la expresión del perfume a partir del itinerario de los personajes del Cantar, sostiene que las doncellas corren tras el olor perfumante del Esposo, a causa de participar en la comunión como expresión de eclesialidad. La esposa, por su parte, cuenta con el buen olor que forman a modo de ungüento las virtudes. Con ello, Gregorio comprende que el hombre es incapaz de poseer una clara visión del rostro de Dios y mediante el sentido del "olor" se nos regala una percepción de su presencia en medio nuestro. Es decir, Dios no es inalcanzable, sino que aun poseído, siempre sobrepasa al que ya lo posee, intuyendo que Dios no es inaccesible, sino solo ilimitadoThe symbolism of perfume has been utilized in a highly valuable way to convey the idea of proximity to divinity, both in classical and Christian traditions. Gregory of Nyssa elaborated a Christological doctrine from the concept of perfume, referring to the itinerary of the characters in the Song of Songs. He postulates that the young women, chasing after the perfumed aroma of the Bridegroom, are an image of participation in communion, an expression of ecclesiality. The bride, for her part, regards herself as possessing a "good scent" in the sense of an anointment with virtues. Thus Gregory understands that while we are incapable of possessing a clear vision of the face of God, through the sense of "smell" we are gifted with a perception of His presence in our midst. That is to say, God is not unreachable, but rather, even when possessed, He always goes beyond what is possessed, thus inferring that God is not inaccessible, but only unlimited

Mixing sweet cream buttermilk with whole milk to produce cream cheese

Directory of Open Access Journals (Sweden)

Bahrami Masoud

2015-12-01

Full Text Available Buttermilk is an important by-product of the manufacture of butter. Sweet-cream buttermilk (SCBM is similar in composition to skim milk, except for its high phospholipid and milk fat globular membrane protein content. The main objective of this investigation was to produce optimum quality cream cheese by replacing whole milk with different proportions of SCBM (5, 10, 15, 20, 25, 30, 35, 40, 45, and 50%. Statistical analysis showed that there were significant differences (p < 0.05 between the chemical and organoleptic properties of the samples. As the percentage of SCBM increased, the chemical composition of total solids, fat, protein, fat in dry matter (FDM and ash of cheese milk decreased significantly, leading to a softer, moister curd. Samples prepared with more than 25% SCBM were not acceptable to the taste panel. The cream cheeses prepared using 25% and 30% SCBM had the highest yields. Total solids and FDM were strong predictors of cheese yield (r2 ≈ 0.589. The results also showed that the best range for replacement using SCBM is 20–25%.

Development of technology for manufacture of ragi ice cream.

Science.gov (United States)

Patel, I J; Dharaiya, C N; Pinto, S V

2015-07-01

Ragi (Finger millet) improves the nutritional value of ice cream by enhancing the iron and fibre content. Caramel flavoured medium fat ice cream (6 % fat) was prepared by addition of gelatinized malted ragi flour roasted in butter (MRB) @ 8 %, 9 % and 10 % by weight of mix and compared with control (C) i.e. vanilla ice cream containing 10 % fat. The overall acceptability score of product prepared using 9 % MRB was statistically (P > 0.05) at par with the C, hence, it was selected. In the next part of the study, ragi ice cream was prepared using 4 different flavours viz. vanilla, mango, chocolate and caramel. Chocolate flavoured ragi ice cream was adjudged as best, followed by mango, caramel and vanilla ice cream. The iron and fibre content of chocolate flavoured ragi ice cream was found to be 12.8 ppm and 1.36 % respectively. vs. 1.5 ppm and 0.18 % respectively in control (C). Heat shock treatment as well as storage up to 30 days had no adverse effect on the sensory quality of the chocolate flavored ragi ice cream. Incorporation of finger millet in ice cream resulted in reduction in the amount of stabilizer used and effectively functioned as fat replacer in ice cream.

7 CFR 58.649 - Physical requirements for ice cream.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Physical requirements for ice cream. 58.649 Section 58... requirements for ice cream. (a) Flavor. The flavor of the finished ice cream shall be pleasing and desirable, and characteristic of the fresh milk and cream and the particular flavoring used. (b) Body and texture...

Comparative trial of Aloe vera/olive oil combination cream versus phenytoin cream in the treatment of chronic wounds.

Science.gov (United States)

Panahi, Y; Izadi, M; Sayyadi, N; Rezaee, R; Jonaidi-Jafari, N; Beiraghdar, F; Zamani, A; Sahebkar, A

2015-10-01

Aloe vera is a medicinal plant that has been traditionally used to accelerate wound healing. Olive oil is also a natural product that may contribute to wound healing owing to its antimicrobial and anti-inflammatory effects. The present study aimed to evaluate the effect of an Aloe vera-olive oil (AVO) combination cream on the healing process of chronic wounds. In this randomised, double-blind, comparator-controlled, parallel-group trial, patients with chronic wounds were treated with either AVO cream or phenytoin cream as the standard treatment for a period of 30 days. Wound healing was evaluated using Bates-Jensen assessment tool and the severity of pain was assessed using a visual analogue scale (VAS). After initial assessment, 60 patients with chronic wounds (41 with pressure ulcer, 13 with diabetic wounds and 6 with venous ulcers), were recruited and randomised into 2 groups of 30. After 30 days of treatment, significant improvements in the wound size, depth, and edges; necrotic tissue type and amount; exudate type and amount; colour of wound surroundings; and peripheral tissue oedema score were observed in the AVO cream group (p<0.001). The total score of wound healing showed significant improvement with both AVO (p<0.001) and phenytoin (p<0.01) creams, although AVO was more efficacious (p<0.001). Likewise, although both treatments reduced the initial VAS score, the efficacy of AVO was significantly greater (p<0.001). AVO cream significantly accelerates biological healing of chronic wounds and helps to reduce pain severity with a higher efficacy compared with phenytoin cream.

The Romance of Lady Isabel Burton : the story of her life / told in part by herself and in part by W.H. Wilkins

Trove (Australia)

Burton, Isabel, Lady, 1831-1896

2004-01-01

... and ribbons The blaze of lights the odour of flowers the perfumes the diamonds and the magnificent dresses of the cream of the British aristocracy smote upon my senses all was new to me and all was sweet ...

The physics of ice cream

Science.gov (United States)

Clarke, Chris

2003-05-01

Almost everybody likes ice cream, so it can provide an excellent vehicle for discussing and demonstrating a variety of physical phenomena, such as Newton's law of cooling, Boyle's law and the relationship between microstructure and macroscopic properties (e.g. Young's modulus). Furthermore, a demonstration of freezing point depression can be used to make ice cream in the classroom!

Processing effects on physicochemical properties of creams formulated with modified milk fat.

Science.gov (United States)

Bolling, J C; Duncan, S E; Eigel, W N; Waterman, K M

2005-04-01

Type of thermal process [high temperature, short time pasteurization (HTST) or ultra-high temperature pasteurization (UHT)] and homogenization sequence (before or after pasteurization) were examined for influence on the physicochemical properties of natural cream (20% milk fat) and creams formulated with 20% low-melt, fractionated butteroil emulsified with skim milk, or buttermilk and butter-derived aqueous phase. Homogenization sequence influenced physicochemical makeup of the creams. Creams homogenized before pasteurization contained more milk fat surface material, higher phospholipid levels, and less protein at the milk fat interface than creams homogenized after pasteurization. Phosphodiesterase I activity was higher (relative to protein on lipid globule surface) when cream was homogenized before pasteurization. Creams formulated with skim milk and modified milk fat had relatively more phospholipid adsorbed at the milk fat interface. Ultra-high-temperature-pasteurized natural and reformulated creams were higher in viscosity at all shear rates investigated compared with HTST-pasteurized creams. High-temperature, short time-pasteurized natural cream was more viscous than HTST-pasteurized reformulated creams at most shear rates investigated. High-temperature, short time-pasteurized creams had better emulsion stability than UHT-pasteurized creams. Cream formulated with buttermilk had creaming stability most comparable to natural cream, and cream formulated with skim milk and modified butteroil was least stable to creaming. Most creams feathered in a pH range of 5.00 to 5.20, indicating that they were moderately stable to slightly unstable emulsions. All processing sequences yielded creams within sensory specifications with the exception of treatments homogenized before UHT pasteurization and skim milk formulations homogenized after UHT pasteurization.

Evaluating sago as a functional ingredient in dietetic mango ice cream.

Science.gov (United States)

Patel, Ashish S; Jana, Atanu H; Aparnathi, Kishore D; Pinto, Suneeta V

2010-10-01

A low fat mango ice cream (2.4% milk fat) was prepared in a mechanized 'ice and salt' type freezer using powdered sago at 2.5% as a natural bulking agent along with sodium alginate at 0.025% as adjunct. The low fat mango ice cream was compared with control mango ice cream having 10% milk fat and 0.15% sodium alginate as stabilizer. Both control as well as experimental ice creams contained 20% mango pulp solids. To impart richness to low fat mango ice cream, flavour enhancers like Cream Plus and Butter Buds were used at levels of 0.2% and 0.05%, respectively. The dietetic low fat ice creams compared well in sensory colour and appearance, flavour, body and texture, and melting quality to that of control ice cream. Incorporation of 2.5% powdered sago and 0.2% Cream Plus as flavour adjunct is recommended in the manufacture of 'low-fat' mango ice cream. The energy values for control and dietetic mango ice cream was 202.8 and 142.9 kcal/100 g, respectively, which represents about 30% reduction in calorie. The cost of ice cream per liter was Rs 39.9, Rs 37.6 and Rs 49.7 for experimental ice creams containing Cream Plus and Butter Bud, and control, respectively.

Sensory evaluation of dry-fermented sausage containing ground deodorized yellow mustard.

Science.gov (United States)

Li, Shuliu; Aliani, Michel; Holley, Richard A

2013-10-01

Ground deodorized yellow mustard is used as a binder and meat protein substitute in cooked processed meat products. Recent studies have shown that it has the potential to be used in uncooked processed meat products because of its natural antimicrobial properties. In the present study, ground deodorized yellow mustard was added to uncooked dry-fermented sausage during manufacture at 1% to 4% (w/w) and analyzed for its effects on starter cultures, physico-chemical properties, and consumer acceptability. Mustard had a nondose-dependent inhibitory effect on the Staphylococcus starter culture, had no effect on water activity or instrumental texture, and tended to accelerate sausage pH reduction. At 3% and 4% mustard, consumer scores on all sensory attributes as well as overall acceptability were significantly lower. The appearance and color of 3% and 4% mustard-treated sausages were liked slightly, whereas flavor, texture, and overall acceptability scores were reduced. The control without mustard and 1% mustard-treated sausages had similar sensory properties and were the most acceptable, while 2% mustard-treated sausages were given "like moderately" and "like slightly" descriptors. Sensory results mean that at concentrations necessary for mandated regulatory control of Escherichia coli O157:H7 in dry sausages, mustard may have a negative effect on consumer acceptance. © 2013 Institute of Food Technologists®

Influence of the homogenization pressure on the ice cream mix quality

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Iva Murgić

2008-08-01

Full Text Available In this paper the suitability of different homogenization pressures on appearance and quality of ice cream mix was determined. The ice cream mix were taken from ageing tank, and depending on the source of fat in ice cream mix (butter, vegetable fat or cream they were homogenized under different pressures. Afterwards, by microscope with scalar, fat globule size was determined. The homogenization pressures reduce the fat globule size to 1-2 μm without clumping and these pressures have been characterized as adequate pressures for specific type of fat and specific portion of fat in the ice cream mixture. The higher the fat in the mixture, the lower the pressure should be. The optimal pressure for ice cream mixture containing 2% vegetable fat was 200 bars, for 6% 190-200 bars, and for 8% 170 bars. The optimal pressure for ice cream mixture that contained 8% butter was 190-200 bars, for 10% 150, and for 12% 135 bars. For ice cream mixture containing 8% of cream, optimal pressure was 200 bars, 10% cream was 190, 12% cream was 125 bars and 14% cream was 90 bars.

Report of NRL Progress. Fifty Years of Science for the Navy and the Nation, 1923-1973

Science.gov (United States)

1973-07-01

propellant-type shaving creams and deodorants, something on the order of 30 pounds of fluorinated propellants of un- determined composition would...the furniture was of honey maple, freshly varnished . After we entered the strangely silent engine room, a huge lump raised in my throat. I was

7 CFR 58.348 - Plastic cream.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Plastic cream. 58.348 Section 58.348 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Products Bearing Usda Official Identification § 58.348 Plastic cream. The flavor shall be sweet, pleasing...

Análisis iconográfico de la publicidad audiovisual de perfumes

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Paloma Fernández Fernández

2014-01-01

Full Text Available La publicidad como crisol en el que se combinan elementos de nuestra cultura visible con conceptos e imágenes inconscientes, es analizada en esta investigación para conocer los elementos retóricos y narrativos que posibilitan  que el mensaje sea más completo y universal que el anuncio de un producto o marca. En los anuncios del sector de la perfumería se aprecian relatos de gran complejidad que, siguiendo la teoría de los arquetipos de C. G. Jung, se concretan en modelos humanos intemporales. El modelo de análisis desarrollado se aplica al caso del anuncio del perfume J’Adore de Dior emitido entre 2008-12, evidenciando la utilización de recursos estilísticos y retóricos en un relato que se construye en torno al mito de Afrodita como materialización del concepto de la creatividad a través de la belleza y la sensualidad. El modelo de análisis analiza el contenido y la forma del discurso publicitario.

Fragrance contact allergy: a clinical review.

Science.gov (United States)

Johansen, Jeanne D

2003-01-01

Most people in modern society are exposed daily to fragrance ingredients from one or more sources. Fragrance ingredients are also one of the most frequent causes of contact allergic reactions. The diagnosis is made by patch testing with a mixture of fragrance ingredients, the fragrance mix. This gives a positive patch-test reaction in about 10% of tested patients with eczema, and the most recent estimates show that 1.7-4.1% of the general population are sensitized to ingredients of the fragrance mix. Fragrance allergy occurs predominantly in women with facial or hand eczema. These women typically have a history of rash to a fine fragrance or scented deodorants. Chemical analysis has revealed that well known allergens from the fragrance mix are present in 15-100% of cosmetic products, including deodorants and fine fragrances, and most often in combinations of three to four allergens in the same products. This means that it is difficult to avoid exposure, as products labelled as 'fragrance free' have also been shown to contain fragrance ingredients, either because of the use of fragrance ingredients as preservatives or masking perfumes, or the use of botanicals. About 2500 different fragrance ingredients are currently used in the composition of perfumes and at least 100 of these are known contact allergens. Therefore, it is advisable to supplement standard patch testing with the patient's own stay-on cosmetic products, as well as the fragrance chemical hydroxyisohexyl-3-cyclohexane carboxaldehyde, which on its own gives responses in 1-3% of tested patients. The focus in recent years on the ingredients of the fragrance mix will probably result in the fragrance industry changing the composition of perfumes, and thus make the current diagnostic test less useful. New diagnostic tests are under development to identify contact allergy to new allergens, reflecting the continuous developments and trends in exposure.

[Determination of fatty acids in natural cream and artificial cream by comprehensive two-dimensional gas chromatography-mass spectrometry].

Science.gov (United States)

Zhou, Ruize; Zhou, Ya; Mao, Ting; Jiang, Jie

2018-01-08

A method for the determination of 37 fatty acids in natural cream and artificial cream was developed by comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS). The samples were extracted with toluene and acetyl chloride-methanol (1:9,v/v) solution was added to the extract for fat esterification. Finally, the fatty acids were analyzed by GC×GC-MS. The GC conditions were as follows:a DB-5 column (30 m×0.25 mm×0.25 μm) was set as the 1st dimensional column and a BPX-50 column (2.5 m×0.1 mm×0.25 μm) was the 2nd dimensional column. The primary oven temperature was programmed from 50℃ (held for 2 min) to 180℃ at a rate of 20℃/min, followed by an increase to 250℃ at 2.5℃/min, then raised up to 300℃ (held for 5 min) at 3℃/min. The ion source temperature was 200℃ with auxiliary temperature of 300℃ in scan mode. All fatty acids were separated effectively and determined accurately while the modulation period was 5s and the scan range of MS was m/z 40-385. This procedure was applied to analyze the fatty acids in commercial natural cream and artificial cream from Chinese markets, among which we found the characteristic components in different kinds of samples. Compared with gas chromatography-flame ionization detector (GC-FID), GC×GC-MS method was more sensitive and more components of fatty acids were detected. Conclusively, this work suggests a new technical approach in analyzing fatty acids in natural cream and artificial cream, which is meaningful to ensure the quality identification and safety of natural cream.

Studies on Decontamination of Cosmetic Creams by Gamma Radiation

International Nuclear Information System (INIS)

Taher, D.A.

2011-01-01

In the present study, 50 cosmetic cream samples were purchased from the market in Egypt. Cream samples were found to be contaminated with bacteria and fungi in the range of 1.0 x10 5 to 1.0 x 10 8 and 1.3 x 10 3 to 2.1 x 10 6 respectively. The contaminating organisms were gram positive cocci, gram positive rods, gram negative cocci, gram negative rods, gram negative cocci, Aspergillus species and penicillium species. The effect of consumer handling and time on the microbial levels of the tested cream samples which showed, in the present investigations, no microbial contamination were used. The results reveal that the level of contamination was found to increase with time and during use. The contamination were identified as gram positive rods, gram positive cocci. Aspergillus species and Penicillium species. Samples were subjected to gamma radiation, bacterial sublethal dose levels ranged between 1.5 and 20 kGy, 5 and 7 kGy, 3 and 5 kGy, while the fungal sublethal dose levels ranged between 3 and 5 kGy, 3 and 5 kGy also 3 and 5 kGy for foundation creams, foundation moisturizing and moisturizing creams, respectively. Bacteria survived sublethal dose levels were identified as Staphylococcus haemolyticus, Micrococcus sp. Bacillus brevis, Staphylococcus hominis-novo, Bacillus spharicus, Bacillus-pantothenticus and Bacillus Alvei in foundation cream. While, Acenatobacter baumann / haem, Bacillus sphaericus and Bacillus pumilus are the bacteria that survived the sublethal dose levels in foundation-moisturizing cream. Bacillus pantothenticus, Staphylococcus haemolyticus and Micrococcus. sp. were recorded in moisturizing cream samples. The surviving fungi were identified as Aspergillus niger, Aspergillus fumigatus in foundation cream, and Aspergillus niger, Aspergillus tamari and Penicillium chrysogenum in foundation-moisturizing cream, while the fungi surviving is Aspergillus niger in moisturizing cream. For foundation cream, the sterilizing doses were calculated to be (6

Orange fiber as a novel fat replacer in lemon ice cream

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Tainara de Moraes Crizel

2014-06-01

Full Text Available Orange fiber was used as a novel fat replacer in light lemon ice cream. Nine ice cream formulations were compared: standard control ice cream (IC; ice cream with fiber (F1 from the peel, bagasse, and orange seed (ICA and ICB; ice cream with fiber (F2 from the orange peel alone (ICC and ICD; ice cream with fiber (F3 from the peel, bagasse, and orange seed pretreated with hydro-distillation (ICE and ICF; and ice cream with fiber (F4 from the orange peel pretreated with hydro-distillation (ICG and ICH.The orange fiber reduced the ice cream fat content (50 % and the overrun ratio and increased the fiber content and the hardness, gumminess, and springiness values, but it did not affect the adhesiveness and odor of the samples. The samples with 1.0 % of orange fiber showed low melting rate values than those of the control ice cream. The overall acceptance of the ice cream with 1.0 % of pre-treated orange peel fiber did not differ from that of the control ice cream (80 %. The orange fiber proved a promising food ingredient since it can be used to decrease the fat content and increase bioactive compounds content, such as fiber and carotenoids.

Determination of ultraviolet filter activity on coconut oil cosmetic cream

Science.gov (United States)

Widiyati, Eni

2017-08-01

A research on determination of ultraviolet (UV) filter activity of cosmetic cream with coconut oil as raw material has been done. The cream was made by mixing the oil phase (coconut oil, stearic acid, lanolin and cetyl alcohol) at 70°C and the water phase (glycerin, aquadest and triethanolamine) at 70°C, while stirring until reached a temperature of 35°C. It was made also a cream with inorganic sunscreen TiO2 and organic sunscreen benzophenone-3 as a comparison. To study the UV filter activity, each cream was determined the UV absorption using UV spectrophotometer. The results show that cosmetic cream with coconut oil as raw material absorbs UV rays in the region of UV-C, whereas the cream with TiO2 absorbs the UV rays from UV-C to UV-A and cream with benzophenone-3 absorbs the UV rays from UV-B to UV-A region. This means that, the cosmetic cream with coconut oil as raw material has an activity as UV-C filter. If this cream is expected to have an activity as a sunscreen, it must be added an inorganic or organic sunscreen or a mixture of both as an active materials.

Cream concentrated latex for foam rubber products

Science.gov (United States)

Suksup, R.; Imkaew, C.; Smitthipong, W.

2017-12-01

Fresh natural latex (around 40% rubber and 60% water) can be transformed to concentrated natural latex (around 60% rubber and 40% water) in order to realise economical transportation and easier latex product’s preparation. The concentrated natural latex is an extremely valuable material. It can be applied for many types of products, for example, foam rubber as pillow and mattress, elastic band, etc. Industrially, the concentrated natural latex can be prepared by centrifugation which requires an enormous expensive machine. From the eco-friendly products point of view, most of rubber entrepreneurs in the world try to develop a green rubber product. So, the main objective of this study is to prepare the cream concentrated latex without any sophisticated machine. Thus, we work on a simple, cheap and green method that does not use any expensive machine but uses water-based chemical as sodium alginate to prepare the cream concentrated latex. The optimal amount of sodium alginate in the latex was studied. The main characteristics of the cream concentrated latex were tested by various technics, such as alkalinity, total solid content (TSC), dry rubber content (DRC), etc. We found that there are no significant differences of results between fresh natural latex and cream concentrated latex, except for the TSC and DRC. The TSC and DRC of cream latex are higher than those of fresh natural latex. Finally, we propose a model of natural rubber particle and sodium alginate to form the cream concentrated latex.

Cosmetics Utilization Practice in Jigjiga Town, Eastern Ethiopia: A Community Based Cross-Sectional Study

Directory of Open Access Journals (Sweden)

Arebu I. Bilal

2016-12-01

Full Text Available The trend of cosmetics utilization has increased globally; however, the exact amount of usage is not researched well. Lack of population awareness on proper use of cosmetics, particularly in developing countries, causes a prominent health challenge. Therefore, this study was conducted to assess the cosmetics utilization practices in Jigjiga town, Eastern Ethiopia. A community based cross-sectional study, using a semi-structured questionnaire, was used to assess factors associated with cosmetics use. Of the 559 participants, 93% used at least one type of cosmetics in the two weeks prior to the survey. The most commonly used products were body creams and lotions (68%, shampoos and conditioners (35%, and deodorants and perfumes (29%. Being single, female, and in the age group of 18–20 years increased the odds of cosmetics utilization. However, being in primary school and being self-employed showed a less likely use of cosmetics. Two hundred forty-seven (44% of the interviewed household members reported that they use traditional herbal cosmetics. A higher likelihood of traditional herbal cosmetics use was observed in the age group of 18–20 years. This study indicated that the community in Jigjiga town use different types of cosmetics. Education, occupation, marital status, age, and gender were all important factors that determined the use of cosmetics in the study area.

An isotope method for the measurement of creaming

International Nuclear Information System (INIS)

Wiechen, A.; Heine, K.

1974-01-01

The principle of a method is described which allows the course of creaming to be recorded continously and automatically by means of isotopes. Without affecting the colloidal system of milk, an isotope is added in hydrosoluble form and with only small amounts of carriers. A small detector sensitive to the respective radiation of the isotope is used to measure the decrease of counting rate on the head of the creaming cylinder, the decrease of rate being due to the effective recess of the radiation source and to the absorption of rays in the cream layer. The choice of the isotope, i.e. kind and energy of its radiation, and of the detector allows to adapt the sensitivity of the method to the rate of creaming. The method described appears to be superior to those techniques in which sedimentation balances are used; it could therefore supply useful information in research work on the process of creaming. (orig.) [de

Using minced horseradish roots and peroxides for the deodorization of swine manure: a pilot scale study.

Science.gov (United States)

Govere, Ephraim M; Tonegawa, Masami; Bruns, Mary Ann; Wheeler, Eileen F; Kephart, Kenneth B; Voigt, Jean W; Dec, Jerzy

2007-04-01

Enzymes that have proven to be capable of removing toxic compounds from water and soil may also be useful in the deodorization of animal manures. Considering that pork production in the US is a $40-billion industry with over half a million workers, odor control to protect air quality in the neighboring communities must be considered an essential part of managing livestock facilities. This pilot scale (20-120 L) study tested the use of minced horseradish (Armoracia rusticana L.) roots (1:10 roots to swine slurry ratio), with calcium peroxide (CaO(2) at 34 mM) or hydrogen peroxide (H(2)O(2) at 68 mM), to deodorize swine slurry taken from a 40,000-gallon storage pit at the Pennsylvania State University's Swine Center. Horseradish is known to contain large amounts of peroxidase, an enzyme that, in the presence of peroxides, can polymerize phenolic odorants and thus reduce the malodor. Twelve compounds commonly associated with malodor (seven volatile fatty acids or VFAs, three phenolic compounds and two indolic compounds) were used as odor indicators. Their concentration in swine slurry before and after treatment was determined by gas chromatography (GC) to assess the deodorization effect. The pilot scale testing demonstrated a complete removal of phenolic odorants (with a detection limit of 0.5 mg L(-1)) from the swine slurry, which was consistent with our previous laboratory experiments using 30-mL swine slurry samples. Horseradish could be recycled (reused) five times while retaining significant reduction in the concentration of phenolic odorants. In view of these findings, inexpensive plant materials, such as horseradish, represent a promising tool for eliminating phenolic odorants from swine slurry.

MICROBIOLOGICAL QUALITY OF ICE CREAM CONSUMED IN ISTANBUL

Directory of Open Access Journals (Sweden)

Tolga Kahraman

2016-11-01

Full Text Available Ice cream is a dairy product that is produced by freezing a mixture enriched with sugar, cream, stabilizers, emulsifiers and aroma materials. The present study was aimed at determining the microbiological quality of 150 ice cream samples (75 plain and 75 strawberry-flavored collected from artisanal producers in Istanbul, Turkey. The samples were investigated for total mesophilic aerobic bacteria (TMAB, Enterobacteriaceae, Salmonella spp. and Listeria monocytogenes. Results showed that TMAB counts ranged from 2.0 x 101 - 2.5 x 105 cfu/g with a mean of 1.5 x 104 cfu/g, while Enterobacteriaceae count ranged from 1 - 8.8 x 103 cfu/g with a mean of 3.0 x 102 cfu/g. Overall, 23.33% (35/150 of ice cream samples were of unacceptable quality based on recommended criteria by the Turkish Food Codex. Salmonella spp. was not determined in the samples. L. monocytogenes was detected in only one strawberry-flavored ice cream sample. The results indicated that ice cream might have been contaminated with pathogens, presenting a potential hazard for public health. Therefore, it is essential to ensure the safety of final products by improving the quality of production technology and sanitation strategies.

Ammonia adsorption properties and its mechanism of deodorant filter made of iron ascorbate on porous iron frame; Tetsu takotai, asukorubin san dasshu filter no ammonia dasshu kiko

Energy Technology Data Exchange (ETDEWEB)

Noda, T.; Kanamaru, T.; Maeda, S. [Nippon Steel Corp., Tokyo (Japan)

1996-07-10

A deodorant filter was made by treating porous metallic iron with an L-ascorbic acid aqueous solutions depositing the iron ascorbate on it. The ammonia adsorption capacity of the deodorant filter was studied with repetitive runs of adsorption tests. The results show that the ammonia adsorption capacity of the iron ascorbate is nearly equal to conventions: granular activated carbon at the beginning, but unlike the letter, the iron ascorbate perfectly recovers the capacity via reversible desorption. ESR and Mossbauer spectroscopy reveal that ammonia goes into the inner coordination sphere of Fe(II) and Fe(III), capable of reversible adsorption and desorption, and that the reactivity of iron is attributable to the formation of the ascorbate complex, which is formed in the specific manufacturing process of the deodorant filter. 13 refs., 7 figs., 1 tab.

Skin protection creams in medical settings: successful or evil?

Directory of Open Access Journals (Sweden)

Charlier Corinne

2008-07-01

Full Text Available Abstract Background Chronic exposure to mild irritants including cleansing and antiseptic products used for hand hygiene generates insults to the skin. To avoid unpleasant reactions, skin protection creams are commonly employed, but some fail to afford protection against a variety of xenobiotics. In this study, two skin protection creams were assayed comparatively looking for a protective effect if any against a liquid soap and an alcohol-based gel designed for hand hygiene in medical settings. Methods Corneosurfametry and corneoxenometry are two in vitro bioessays which were selected for their good reproducibility, sensitivity and ease of use. A Kruskal-Wallis ANOVA test followed by the Dunn test was realized to compare series of data obtained. Results Significant differences in efficacy were obtained between the two assayed skin protection creams. One of the two tested creams showed a real protective effect against mild irritants, but the other tested cream presented an irritant potential in its application with mild irritants. Conclusion The differences observed for the two tested skin protection creams were probably due to their galenic composition and their possible interactions with the offending products. As a result, the present in vitro bioassays showed contrasted effects of the creams corresponding to either a protective or an irritant effect on human stratum corneum.

Determination of vanillin in vanilla perfumes and air by capillary electrophoresis.

Science.gov (United States)

Minematsu, Saaya; Xuan, Guang-Shan; Wu, Xing-Zheng

2013-12-01

The present study investigated capillary electrophoretic detection of vanillin in vanilla perfume and air. An UV-absorbance detector was used in a home-made capillary electrophoretic instrument. A fused silica capillary (outer diameter: 364 μm, inner diameter: 50 μm) was used as a separation capillary, and a high electric voltage (20 kV) was applied across the two ends of the capillary. Total length of the capillary was 70 cm, and the effective length was 55 cm. Experimental results showed that the vanillin peak was detected at about 600, 450, and 500 seconds when pH of running buffers in CE were 7.2, 9.3, and 11.5, respectively. The peak area of vanillin was proportional to its concentration in the range of 0-10(-2) mol/L. The detection limit was about 10(-5) mol/L. Vanillin concentration in a 1% vanilla perfume sample was determined to be about 3×10(-4) mol/L, agreed well with that obtained by a HPLC method. Furthermore, determination of vanillin in air by combination of CE and active carbon adsorption method was investigated. Copyright © 2013 The Research Centre for Eco-Environmental Sciences, Chinese Academy of Sciences. Published by Elsevier B.V. All rights reserved.

Butoconazole Vaginal Cream

Science.gov (United States)

... is used to treat yeast infections of the vagina.This medication is sometimes prescribed for other uses; ... comes as a cream to insert into the vagina. It is usually used daily at bedtime. Follow ...

Exploring the Cosmic Ray Spectrum with the CREAM Experiment

CERN Document Server

Anderson, Tyler B

The Cosmic Ray Energetics and Mass (CREAM) project endeavors to resolve the cosmic-ray spectrum in an energy range between 10^{10} and 10^{15} eV for all particles with charges in the range Z = 1 (hydrogen) to Z = 26 (iron). From 2004 to 2011, the CREAM instrument was flown in a succession of long-duration balloon (LDB) missions over the Antarctic continent. To date, it has completed six successful campaigns, for a cumulative 161 days in flight. Starting in 2011, CREAM began a process of reconguration in order to prepare for ISSCREAM a three-year mission bound for the International Space Station in 2014. In addition, a subset of detectors from CREAM's balloon flights have been upgraded and reassembled for the Boron And Carbon Cosmic rays in the Upper Stratosphere (BACCUS) mission, which will mount a new LDB campaign during the 2013-2014 Antarctic summer season. The CREAM project is presented, with a special emphasis on the design, construction, and performance of CREAM's (and BACCUS') Timing Charge Detector (...

Optimal Bypass and Cream Skimming.

OpenAIRE

Laffont, Jean-Jacques; Tirole, Jean

1990-01-01

This paper develops a normative model of regulatory policy toward bypass and cream skimming. It analyzes the effects of bypass on second-degree price discrimination, on the rent of the regulated firm, and on the welfare of low-demand customers. It shows that pricing under marginal cost may be optimal for the regulated firm, excessive cream skimming occurs if access to the bypass technology is not regulated, and the prohibition of bypass may increase or decrease the regulated firm's rent. Copy...

Bacterial contamination of traditional ice creams in Kermanshah in 2008

OpenAIRE

Sina Emami; Alisha Akya; Anis 1Hossain Zadeh; Sodabeh Barkhordar

2013-01-01

Background: Ice cream is a dairy product that is very popular during warm seasons. Ice cream can be contaminated with various microorganisms including pathogenic bacteria if hygienic procedures are not followed during preparation, distribution and preservation processes. This may put the health of people using ice cream at risk. Our study aimed to examine the bacterial contamination of traditional ice creams in Kermanshah city during 2008. Methods: During summer 2008, 80 samples of tradit...

Lactose reduced ice cream enriched with whey powder

Directory of Open Access Journals (Sweden)

Ana Claudia Tsuchiya

2017-05-01

Full Text Available Ice cream is a food product that pleases the palate of consumers worldwide. Whey powder (WP has various technological and functional properties. However, WP increases the lactose content of the final products in which it is incorporated and causes grittiness and intolerance in lactose-sensitive individuals. This study aimed to produce ice cream with milk powder (MP replaced by WP (MP/WP, decrease the lactose content by enzymatic hydrolysis and verify the physicochemical and microbiological parameters of the final product. Initially, the variables ?-galactosidase concentration and reaction time were studied for the response of the percentage of lactose hydrolysis in a milk ice cream base, using a full 22 factorial design(FFD.With the reaction conditions defined (0.5 g L-1 of ?-galactosidase at 37 C for 4 hthe sucrose concentration and MP/WP replacement variables were then studied in the ice cream formulation for the percentage of lactose hydrolysis and overrun responses using a 22 FFD. The lactose hydrolysis, which ranged between 86.59-97.97%, was not affected by the MP/WP replacement in the ice cream, whilst the overrun was increased by the MP/WP replacement. The physicochemical and microbiological parameters of the ice cream were either not influenced or positively influenced by lactose hydrolysis and MP/WP replacement.

Quantitative Determination of Aluminum in Deodorant Brands: A Guided Inquiry Learning Experience in Quantitative Analysis Laboratory

Science.gov (United States)

Sedwick, Victoria; Leal, Anne; Turner, Dea; Kanu, A. Bakarr

2018-01-01

The monitoring of metals in commercial products is essential for protecting public health against the hazards of metal toxicity. This article presents a guided inquiry (GI) experimental lab approach in a quantitative analysis lab class that enabled students' to determine the levels of aluminum in deodorant brands. The utility of a GI experimental…

Studies on comparison of the efficacy of terbinafine 1% cream and butenafine 1% cream for the treatment of Tinea cruris

Directory of Open Access Journals (Sweden)

Sudip Das

2010-01-01

Full Text Available Background: In this study, 76 male patients aged between 18 and 61 years affected with Tinea cruris attending the outpatient department of NRS Medical College during a 1-year period were selected. Materials and Methods: The patients were divided into two groups as Regimen I (n 37 and Regimen II (n 39 who were treated with Terbinafine (gr I cream and Butenafine (gr II cream, respectively. Results: The predominant pathogen was found to be Trichophyton rubrum in 99% of cases. Mycological cure, overall cure and effective treatment were evaluated on 7, 14 and 42 days. Conclusions: From the study, it was found that Butenafine produced the quickest result and primary efficacy end points were much higher with Butenafine cream than that of Terbinafine cream and this difference was statistically significant (P < 0.01.

Properties of ice-cream fortified with zinc and Lactobacillus casei.

Science.gov (United States)

Gheisari, Hamid R; Ahadi, Leila; Khezli, Sanaz; Dehnavi, Tayebeh

2016-01-01

In this study, the possible effects of zinc on physicochemical properties of ice cream and the survival of Lactobacillus casei during a 90 days storage at -18°C was investigated. Samples were divided into four experimental groups as follows: control, zinc fortified ice cream, probiotic ice cream, zinc fortified and probiotic ice cream. The physicochemical, texture, organoleptic properties and the survival of probiotics, were investigated. Results showed that the addition of zinc did not affect the textural properties of ice creams. Viscosity and pH were independently decreased in all groups in the presence of zinc. A significant increase in the lipid oxidation rate especially in the zinc fortified group was also observed. The probiotic counts were maintained above the least advised quantities (106 cfu/g) which were subsequently reduced following the three months of storage. In the zinc fortified samples, the counts were higher compared to the other groups with no zinc addition. The addition of probiotics and zinc had no significant effect on the sensory properties of ice cream. As a final conclusion, the commercial production of zinc fortified ice cream is recommended.

Chemoselective Reactions of Citral: Green Syntheses of Natural Perfumes for the Undergraduate Organic Laboratory

Science.gov (United States)

Cunningham, Anna D.; Ham, Eun Y.; Vosburg, David A.

2011-01-01

Chemoselectivity is a central concept in organic synthesis and may be readily appreciated in the context of the fragrant, polyfunctional natural product citral. We describe three single-step reactions students may perform on citral to synthesize other natural perfumes: citronellal, geraniol, nerol, or epoxycitral. Each of the reactions uses a…

21 CFR 131.162 - Acidified sour cream.

Science.gov (United States)

2010-04-01

... HUMAN CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.162.... (c) Methods of analysis. Referenced methods in paragraphs (c) (1) and (2) of this section are from “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), which is...

Engineering yeast metabolism for production of terpenoids for use as perfume ingredients, pharmaceuticals and biofuels

DEFF Research Database (Denmark)

Zhang, Yueping; Nielsen, Jens; Liu, Zihe

2017-01-01

of terpenoids that find applications as perfume ingredients, pharmaceuticals and advanced biofuels. In this review, we describe the strategies to rewire the yeast pathway for terpenoid biosynthesis. Recent advances will be discussed together with challenges and perspectives of yeast as a cell factory to produce...

The effect of vaginal cream containing ginger in users of clotrimazole vaginal cream on vaginal candidiasis.

Science.gov (United States)

Shabanian, Sheida; Khalili, Sima; Lorigooini, Zahra; Malekpour, Afsaneh; Heidari-Soureshjani, Saeid

2017-01-01

Vulvovaginal candidiasis is one of the most common infections of the genital tract in women that causes many complications. Therefore, we examined the clinical effect of ginger cream along with clotrimazole compared to vaginal clotrimazole alone in this study. This double-blind clinical trial was conducted on 67 women admitted to the Gynecology Clinic of Hajar Hospital with vaginal candidiasis. The patients were divided randomly into two groups of 33 and 34 people. The diagnosis was made according to clinical symptoms, wet smear, and culture. Ginger-clotrimazole vaginal cream 1% and clotrimazole vaginal cream 1% were administered to groups 1 and 2, respectively, once a day for 7 days and therapeutic effects and symptoms were evaluated in readmission. Data analysis was performed using SPSS version 22, t -test and Chi-square. The mean value of variables itching ( P > 0.05), burning ( P > 0.05), and cheesy secretion ( P vaginal candidiasis.

Assessment of repeatability of composition of perfumed waters by high-performance liquid chromatography combined with numerical data analysis based on cluster analysis (HPLC UV/VIS - CA).

Science.gov (United States)

Ruzik, L; Obarski, N; Papierz, A; Mojski, M

2015-06-01

High-performance liquid chromatography (HPLC) with UV/VIS spectrophotometric detection combined with the chemometric method of cluster analysis (CA) was used for the assessment of repeatability of composition of nine types of perfumed waters. In addition, the chromatographic method of separating components of the perfume waters under analysis was subjected to an optimization procedure. The chromatograms thus obtained were used as sources of data for the chemometric method of cluster analysis (CA). The result was a classification of a set comprising 39 perfumed water samples with a similar composition at a specified level of probability (level of agglomeration). A comparison of the classification with the manufacturer's declarations reveals a good degree of consistency and demonstrates similarity between samples in different classes. A combination of the chromatographic method with cluster analysis (HPLC UV/VIS - CA) makes it possible to quickly assess the repeatability of composition of perfumed waters at selected levels of probability. © 2014 Society of Cosmetic Scientists and the Société Française de Cosmétologie.

Identification of coumarin as the sensitizer in a patient sensitive to her own perfume but negative to the fragrance mix

DEFF Research Database (Denmark)

Mutterer, V; Gimenéz-Arnau, Elena; Lepoittevin, J P

1999-01-01

The aim of this study was to identify the chemicals responsible for the sensitivity of a 44-year-old woman to her own perfume, but showing negative patch test results to the fragrance mix. For this purpose, the perfume concentrate from the eau de toilette was chemically fractionated. Each fraction...... obtained was afterwards tested on the patient using a ROAT and/or a patch test. Only 1 fraction gave a positive ROAT result. This fraction was analyzed and found to contain coumarin and ethyl vanillin. Coumarin, one of the most widely used fragrance compounds that is not present in the fragrance mix...

Bacterial contamination of traditional ice creams in Kermanshah in 2008

Directory of Open Access Journals (Sweden)

Sina Emami

2013-09-01

Full Text Available Background: Ice cream is a dairy product that is very popular during warm seasons. Ice cream can be contaminated with various microorganisms including pathogenic bacteria if hygienic procedures are not followed during preparation, distribution and preservation processes. This may put the health of people using ice cream at risk. Our study aimed to examine the bacterial contamination of traditional ice creams in Kermanshah city during 2008. Methods: During summer 2008, 80 samples of traditional ice creams were collected. The samples were examined according to the Iranian National Standard protocols for E. coli, Coliforms,  Salmonella,  Staphylococcus aureus and complete count of microorganisms. Results: Overall, 62 (77.5% samples had microbial contaminations more than the standard limit. Results showed 59 (73.75% and 54 (67.5 % of the samples contained a high number of microorganisms and coliform, respectively. Furthermore 30 (37.5% and 23 (28.75% of the samples were contaminated with E. coli and S. aureus, respectively. However, Salmonella spp. was not found in any of the ice cream samples. Conclusion: The traditional ice creams tested in Kermanshah were heavily contaminated with bacteria. It could be due to the inappropriate preparation and preservation procedures using unpasteurized milk and other materials.  Contaminations may also be induced by personals. So it is recommended to apply the hygienic procedures for preparation and preservation of ice cream including the use of pasteurized milk and other materials.

Effects of gamma irradiation on raw materials and perfumes

International Nuclear Information System (INIS)

Guillot, M.; Pelpel, A.

1983-01-01

In order to enlight the strange problem of apparent perfume stability observed in manufactured talc powders sterilized by gamma rays, investigations were made on samples of odorant substances (raw materials, essential oils, or elaborated mixtures). As a rule, no immediate adulteration of olfactive caracteristics resulted at once from gamma irradiation. In several cases, a stabilizing effect appeared immediately and remained effective after long storage in various conditions (of temperature, or light, or oxygen exposure). This unexpected effect seems to be in accordance with previous experiments on gamma or electron irradiations of mixtures of organic molecules, reported in litterature: a mutual inhibition was observed to take place [fr

Behaviour of casein micelles at conditions comparable to those in ice cream

NARCIS (Netherlands)

Jonkman, M.J.

2000-01-01

The physical properties of ice cream are mainly determined by the processing and the ingredients. Milk (powder) is one of the ingredients and ice cream thus contains casein, the major milk protein. A large proportion of casein in ice cream is present in the plasma phase of ice cream. Since

Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder.

Science.gov (United States)

Yeon, Su-Jung; Kim, Ji-Han; Hong, Go-Eun; Park, Woojoon; Kim, Soo-Ki; Seo, Han-Geuk; Lee, Chi-Ho

2017-01-01

This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 ( p ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert).

Safety Evaluation of 30 kGy Irradiated Chocolate Ice Cream

International Nuclear Information System (INIS)

Jeon, Y.E.; Yin, X.F.; Chung, C.K.; Kang, I.J.

2013-01-01

This study was investigated the potential toxicity of gamma-irradiated chocolate ice cream for its future use in space. Chocolate ice cream was irradiated at a dose of 30 kGy at a temperature of -20°C. For the animal study, AIN-93G was used as a control diet and irradiated and non-irradiated chocolate ice cream diets were administered to male and female ICR mice (ten mice per group) for three months. During the experimental period, the group fed irradiated chocolate ice cream did not show any changes in appearance, behavior, mortality, body weight, organ weight, or food consumption compared to the control. Also, all biochemical parameters, including hematology profiles, erythrocyte counts, and serum biochemical values were in normal ranges. In histopathological examinations of liver and kidney tissues, there were no significant differences between the control group and the group fed irradiated chocolate ice cream. These results indicate that chocolate ice cream irradiated at 30 kGy did not cause any toxic effects and could be applied for the development of safe and hygienic space food

An Olfactory Cinema: Smelling Perfume

Directory of Open Access Journals (Sweden)

Jiaying Sim

2014-09-01

Full Text Available While technological improvements from the era of silent movies to that of sound cinema have altered and continued to affect audience’s cinematic experiences, the question is not so much how technology has increased possibility of a sensory response to cinema, rather, it is one that exposes how such technological changes only underscore the participation of our senses and the body in one’s experience of watching film, highlighting the inherently sensorial nature of the cinematic experience. This paper aims to address the above question through an olfactory cinema, by close analysis of Perfume: The Story of a Murderer (2006 by Tom Tykwer. What is an olfactory cinema, and how can such an approach better our understanding of sensorial aspects found within a cinema that ostensibly favours audio-visual senses? What can we benefit from an olfactory cinema? Perhaps, it is through an olfactory cinema that one may begin to embrace the sensual quality of cinema that has been overshadowed by the naturalized ways of experiencing films solely with our eyes and ears, so much so that we desensitize ourselves to the role our senses play in cinematic experiences altogether

Phenytoin Cream for the Treatment of Neuropathic Pain: Case Series

Directory of Open Access Journals (Sweden)

David J. Kopsky

2018-05-01

Full Text Available BACKGROUND: Neuropathic pain can be disabling, and is often difficult to treat. Within a year, over half of all patients stop taking their prescribed neuropathic pain medication, which is most probably due to side effects or disappointing analgesic results. Therefore, new therapies are needed to alleviate neuropathic pain. As such, topical analgesics could be a new inroad in the treatment of neuropathic pain. In 2014, we developed a new topical formulation containing either phenytoin or sodium phenytoin. After optimization of the formulation, we were able to reach a 10% concentration and combine phenytoin with other co-analgesics in the same base cream. OBJECTIVE: To describe a series of 70 neuropathic pain patients who were treated with phenytoin cream. MATERIAL AND METHODS: Cases treated with phenytoin 5% or 10% creams were gathered. The mean onset of pain relief, the duration of effect, and reduction in pain intensity measured on the 11-point numerical rating scale (NRS were all studied. A single-blind response test with phenytoin 10% and placebo creams was conducted on 12 patients in order to select responders prior to prescribing the active cream. Plasma phenytoin concentrations were measured in 16 patients. RESULTS: Nine patients applied phenytoin 5% cream, and 61 patients used phenytoin 10% cream. After grouping the effects of all of the patients, the mean onset of pain relief was 16.3 min (SD: 14.8, the mean duration of analgesia was 8.1 h (SD: 9.1, and the mean pain reduction on the NRS was 61.2% (SD: 25.0. The mean pain reduction on the NRS while using phenytoin cream was statistically significant compared with the baseline, with a reduction of 4.5 (CI: 4.0 to 5.0, p < 0.01. The 12 patients on whom a single-blind response test was performed experienced a statistically significant reduction in pain in the area where the phenytoin 10% cream was applied in comparison to the area where the placebo cream was applied (p < 0.01. Thirty

Restraint, tendency toward overeating and ice cream consumption

NARCIS (Netherlands)

Van Strien, T; Cleven, A.H.G.; Schippers, G.

2000-01-01

OBJECTIVE: The examination of the prediction of grams of ice cream eaten by preload, restraint, susceptibility toward overeating, and interaction terms. METHOD: A milkshake-ice cream study on 200 females using the Restraint Scale (RS) and the restraint and disinhibition scales from the Three-Factor

Application of Lactobacillus acidophilus (LA 5) strain in fruit-based ice cream.

Science.gov (United States)

Senanayake, Suraji A; Fernando, Sirimali; Bamunuarachchi, Arthur; Arsekularatne, Mariam

2013-11-01

A study was performed to apply a probiotic strain into fermented ice cream mix with suitable fruit bases to develop a value-added product with a substantial level of viable organisms for a sufficient shelf life. Pure direct vat strain culture of Lactobacillus acidophilus (LA 5) in freeze-dried form was inoculated into a mixture of ice cream, frozen, and the number of viable organisms during frozen storage for a period of time was enumerated, using turbidity measurements with a spectrophotometer. An ice cream sample prepared without the probiotic culture was compared with the test sample for quality, by testing the basic quality parameters for ice cream. Results show a reduction in the over run of the probiotic ice cream compared to the nonprobiotic ice cream. Significantly high level (P ice cream. Significantly low pH level in the probiotic sample may be due to the lactic acid produced by the probiotic culture. No significant difference (P > 0.05) in the fat content in the two types of ice cream was observed. A significantly low level (P ice cream. Results show the presence of a sufficient number of viable organisms in the product for the 10-week period, which would be beneficial to consumers.

Corporate social responsibility concept in the ice cream industry

OpenAIRE

Jílková, Andrea

2015-01-01

The bachelor thesis is focused on the corporate social responsibility concept in the ice cream industry and in Ben & Jerry's company. Ben & Jerry's ice cream is Vermont- based company and subsidiary of Unilever and produces high quality ice cream while striving to serve to greater good. Collected data about the company that were used in analyses of the internal environment and CSR environment revealed some unique techniques of how company Ben & Jerry's deals with CSR. These analyses were equa...

Production and Evaluation of Ice Cream from Nigerian Tiger-Nut ...

African Journals Online (AJOL)

Ice cream was prepared from water-soluble extracts of the yellow variety of Nigerian tiger-nut. A modified standard method was used for the production of the tiger-nut milk ice cream. The resulting ice cream had pH of 7.10, 35% Brix, specific gravity of 1.0888 and total solids of 45.67%. The proximate composition of the ice ...

Rapid determination of free fatty acid content in waste deodorizer distillates using single bounce-attenuated total reflectance-FTIR spectroscopy.

Science.gov (United States)

Naz, Saba; Sherazi, Sayed Tufail Hussain; Talpur, Farah N; Mahesar, Sarfaraz A; Kara, Huseyin

2012-01-01

A simple, rapid, economical, and environmentally friendly analytical method was developed for the quantitative assessment of free fatty acids (FFAs) present in deodorizer distillates and crude oils by single bounce-attenuated total reflectance-FTIR spectroscopy. Partial least squares was applied for the calibration model based on the peak region of the carbonyl group (C=O) from 1726 to 1664 cm(-1) associated with the FFAs. The proposed method totally avoided the use of organic solvents or costly standards and could be applied easily in the oil processing industry. The accuracy of the method was checked by comparison to a conventional standard American Oil Chemists' Society (AOCS) titrimetric procedure, which provided good correlation (R = 0.99980), with an SD of +/- 0.05%. Therefore, the proposed method could be used as an alternate to the AOCS titrimetric method for the quantitative determination of FFAs especially in deodorizer distillates.

Job submission and management through web services: the experience with the CREAM service

Energy Technology Data Exchange (ETDEWEB)

Aiftimiei, C; Andreetto, P; Bertocco, S; Fina, S D; Ronco, S D; Dorigo, A; Gianelle, A; Marzolla, M; Mazzucato, M; Sgaravatto, M; Verlato, M; Zangrando, L [INFN Sezione di Padova, Via Marzolo 8, 35131 Padova (Italy); Corvo, M; Miccio, V; Sciaba, A [CERN, BAT. 28-1-019, 1211 Geneve (Switzerland); Cesini, D; Dongiovanni, D [INFN CNAF, viale Berti Pichat 6/2, 40127 Bologna (Italy); Grandi, C [INFN Sezione di Bologna, viale Berti Pichat 6/2, 40127 Bologna (Italy)

2008-07-15

Modern Grid middleware is built around components providing basic functionality, such as data storage, authentication, security, job management, resource monitoring and reservation. In this paper we describe the Computing Resource Execution and Management (CREAM) service. CREAM provides a Web service-based job execution and management capability for Grid systems; in particular, it is being used within the gLite middleware. CREAM exposes a Web service interface allowing conforming clients to submit and manage computational jobs to a Local Resource Management System. We developed a special component, called ICE (Interface to CREAM Environment) to integrate CREAM in gLite. ICE transfers job submissions and cancellations from the Workload Management System, allowing users to manage CREAM jobs from the gLite User Interface. This paper describes some recent studies aimed at assessing the performance and reliability of CREAM and ICE; those tests have been performed as part of the acceptance tests for integration of CREAM and ICE in gLite. We also discuss recent work towards enhancing CREAM with a BES and JSDL compliant interface.

Job submission and management through web services: the experience with the CREAM service

International Nuclear Information System (INIS)

Aiftimiei, C; Andreetto, P; Bertocco, S; Fina, S D; Ronco, S D; Dorigo, A; Gianelle, A; Marzolla, M; Mazzucato, M; Sgaravatto, M; Verlato, M; Zangrando, L; Corvo, M; Miccio, V; Sciaba, A; Cesini, D; Dongiovanni, D; Grandi, C

2008-01-01

Modern Grid middleware is built around components providing basic functionality, such as data storage, authentication, security, job management, resource monitoring and reservation. In this paper we describe the Computing Resource Execution and Management (CREAM) service. CREAM provides a Web service-based job execution and management capability for Grid systems; in particular, it is being used within the gLite middleware. CREAM exposes a Web service interface allowing conforming clients to submit and manage computational jobs to a Local Resource Management System. We developed a special component, called ICE (Interface to CREAM Environment) to integrate CREAM in gLite. ICE transfers job submissions and cancellations from the Workload Management System, allowing users to manage CREAM jobs from the gLite User Interface. This paper describes some recent studies aimed at assessing the performance and reliability of CREAM and ICE; those tests have been performed as part of the acceptance tests for integration of CREAM and ICE in gLite. We also discuss recent work towards enhancing CREAM with a BES and JSDL compliant interface

Identification of Lilial as a fragrance sensitizer in a perfume by bioassay-guided chemical fractionation and structure-activity relationships.

Science.gov (United States)

Arnau, E G; Andersen, K E; Bruze, M; Frosch, P J; Johansen, J D; Menné, T; Rastogi, S C; White, I R; Lepoittevin, J P

2000-12-01

Fragrance materials are among the most common causes of allergic contact dermatitis. The aim of this study was to identify in a perfume fragrance allergens not included in the fragrance mix, by use of bioassay-guided chemical fractionation and chemical analysis/structure-activity relationships (SARs). The basis for the investigation was a 45-year-old woman allergic to her own perfume. She had a negative patch test to the fragrance mix and agreed to participate in the study. Chemical fractionation of the perfume concentrate was used for repeated patch testing and/or repeated open application test on the pre-sensitized patient. The chemical composition of the fractions giving a positive patch-test response and repeated open application test reactions was obtained by gas chromatography-mass spectrometry. From the compounds identified, those that contained a "structural alert" in their chemical structure, indicating an ability to modify skin proteins and thus behave as a skin sensitizer, were tested on the patient. The patient reacted positively to the synthetic fragrance p-t-butyl-alpha-methylhydrocinnamic aldehyde (Lilial), a widely used fragrance compound not present in the fragrance mix. The combination of bioassay-guided chemical fractionation and chemical analysis/structure-activity relationships seems to be a valuable tool for the investigation of contact allergy to fragrance materials.

Evaluation of the organophosphorus hydrolase enzyme activity in creams and investigation of its stability

Directory of Open Access Journals (Sweden)

Mariye Rajaie

2016-06-01

Full Text Available The main purpose of this project is investigation of the organophosphorus hydrolase (OPH enzyme activity in water in oil (w/o and oil in water (o/w creams and investigation of the OPH enzyme stability in formulated creams. OPH enzyme was extracted and purified from strain flavobacterium. The w/o and o/w creams were prepared using different formulations. In order to achieve an emulsion with maximum stability, appropriate percentage of the cream components was selected by studying different formulations and the physical and chemical stability of the produced cream were considered. 5Uenzyme/90gcream enzyme was used for each formulation. To measure the enzyme activity in creams, extraction method was used and enzyme activity was determined based on parathion hydrolysis. The thermal stability of OPH in both types of w/o and o/w creams was studied at 4 and 30  °C for various time periods. The average enzyme activity was about 0.0065 U/gcream and 0.018 U/gcream for w/o and o/w creams respectivly. According to the results, the relative activity at 4 °C was reduced to 50% after 26 and 45 days in w/o and o/w creams, respectivly. The results showed that the OPH enzyme activity in o/w cream was 2.6 times more than that of w/o cream, because of the higher hydrophobicity of o/w cream compared to w/o. The OPH enzyme stability in o/w cream was greater in comparison to w/o cream. The OPH enzyme was active for nearly 2 months on o/w creams at 4 °C .

Calorie reduction of chocolate ganache through substitution of whipped cream

Directory of Open Access Journals (Sweden)

Yu Jin Kim

2017-03-01

Full Text Available Chocolate has been around for 3,000 years and is loved by many people for as long as its history. However, chocolate is classified as a high calorie food due to the high fat and sugar contents. These contents have negative effects on health, such as obesity, so some people have concerns about chocolate. Nevertheless, it has attracted more attention recently due to functional ingredients such as polyphenols and flavonoids of cacao, which is a main component of chocolate. This study was conducted to reduce the fat content in chocolate, which is the biggest disadvantage of chocolate. We investigated the physicochemical properties of different kinds of chocolate ganache made of whipped cream, milk, vegetable cream, and coconut milk. The whipped cream chocolate ganache was considered as the control group. The added ingredients affected moisture, crude fat, sugar contents, hardness, and influenced every result of the tests performed. The whipped cream chocolate ganache with the lowest moisture and highest fat contents showed the same result (the lowest moisture contents and highest fat contents; p < 0.05 and resulted in average hardness. The vegetable cream chocolate ganache showed similar results to that of the whipped cream’s result above, except in the category of hardness. The vegetable cream chocolate ganache showed a high circumference, height, and hardness. Milk chocolate, with the highest moisture and lowest fat content, showed identical results with the whipped cream’s result. In circumference, height and hardness, milk chocolate ganache showed the highest circumference (p < 0.05, a low height, and a similar value to whipped cream, but coconut milk also showed low values of circumferences and hardness. Overall, the whipped cream chocolate ganache was the most preferred chocolate in the sensory test, but the coconut milk chocolate ganache was the softest chocolate among the cream replacements. Because of its low caloric content and

Contamination of chlorhexidine cream used to prevent ascending urinary tract infections

Energy Technology Data Exchange (ETDEWEB)

Salveson, A.; Bergan, T.

1981-06-01

Chlorhexidine-containing cream is often used as an antimicrobial barrier to ascending urinary tract infection in patients with indwelling urethral catheters. The cream is dispensed in small tubes for personal use but repeated use of a tube still entails a potential infection hazard. The extent of cream contamination was analysed by emulsifying it in 1% peptone broth with 1% Tween-80 added as a wetting agent, and culturing quantitatively for bacteria and fungi by membrane filtration. Twenty-three per cent of cream samples and 35% of swabs taken from outside the tube beneath the screw cap demonstrated microbial contamination. Isolates included potential pathogens such as enterococci, staphylococci, Proteus mirabilis, Pseudomonas aeruginosa, opportunists like Moraxella spp. and diphtheroids, and contaminants such as Bacillus spp., micrococci, and a mould of the genus Cladosporium. Contamination of cream with a particular bacterial strain was found to precede urinary tract infection with the same microbe. We recommend that chlorhexidine cream for this use be dispensed in single dose units to ensure sterility.

Ice recrystallization inhibition in ice cream by propylene glycol monostearate.

Science.gov (United States)

Aleong, J M; Frochot, S; Goff, H D

2008-11-01

The effectiveness of propylene glycol monostearate (PGMS) to inhibit ice recrystallization was evaluated in ice cream and frozen sucrose solutions. PGMS (0.3%) dramatically reduced ice crystal sizes in ice cream and in sucrose solutions frozen in a scraped-surface freezer before and after heat shock, but had no effect in quiescently frozen solutions. PGMS showed limited emulsifier properties by promoting smaller fat globule size distributions and enhanced partial coalescence in the mix and ice cream, respectively, but at a much lower level compared to conventional ice cream emulsifier. Low temperature scanning electron microscopy revealed highly irregular crystal morphology in both ice cream and sucrose solutions frozen in a scraped-surface freezer. There was strong evidence to suggest that PGMS directly interacts with ice crystals and interferes with normal surface propagation. Shear during freezing may be required for its distribution around the ice and sufficient surface coverage.

Comparison of lidocaine/tetracaine cream and lidocaine/prilocaine cream for local anaesthesia during laser treatment of acne keloidalis nuchae and tattoo removal: Results of two randomized controlled trials

NARCIS (Netherlands)

K. Greveling (Karin); E.P. Prens (Errol); ten Bosch, N.; M.B.A. van Doorn (Martijn)

2017-01-01

textabstractBackground: Pain is a common adverse effect of dermatological laser procedures. Currently, no standard topical anaesthetic cream exists for deeper dermal laser procedures. Objectives: To compare the efficacy of lidocaine/tetracaine cream and lidocaine/prilocaine cream in reducing

Elemental Spectra from the CREAM-I Flight

CERN Document Server

Ahn, Hoseok; Bagliesi, M G; Beatty, J J; Bigongiari, G; Boyle, P J; Childers, J T; Conklin, N B; Coutu, S; Duvernois, M A; Ganel, O; Han, J H; Jeon, J A; Kim, K C; Lee, J K; Lee, M H; Lutz, L; Maestro, P; Malinine, A; Marrocchesi, P S; Minnick, S; Mognet, S I; Nam, S; Nutter, S; Park, I H; Park, N H; Seo, E S; Sina, R; Swordy, S; Wakely, S P; Wu, J; Yang, J; Yoon, Y S; Zei, R; Zinn, S Y

2007-01-01

The Cosmic Ray Energetics And Mass (CREAM) instrument is a balloon-borne experiment designed to measure the composition and energy spectra of cosmic rays of charge Z = 1 to 26 up to an energy of ∼1015 eV. CREAM had two successful flights on long-duration balloons (LDB) launched from McMurdo Station, Antarctica, in December 2004 and December 2005. CREAM achieves a substantial measurement redundancy by employing multiple detector systems, namely a Timing Charge Detector (TCD), a Silicon Charge Detector (SCD), and a Cherenkov Detector (CD) for particle identification, and a Transition Radiation Detector (TRD) and a sampling tungsten/scintillating-fiber ionization calorimeter (CAL) for energy measurement. In this paper, preliminary energy spectra of various elements measured with CAL/SCD during the first 42-day flight are presented.

Aflatoxin M1 Contamination in Ice-Cream

Directory of Open Access Journals (Sweden)

R. Kazemi Darsanaki

2013-06-01

Full Text Available Aflatoxin M1 (AFM1 is the hydroxylated metabolite of aflatoxin B1 (AFB1 that it can be found in milk and dairy products. In this study, ELISA (Enzyme Linked Immunosorbent Assay technique was used for detection of AFM1 in ice-cream in Guilan province (Northern Iran. A total of 90 ice-cream samples was randomly obtained from different supermarkets. In 62 of the 90 ice-cream samples examined (68.88%, the presence of AFM1 was detected in concentrations between 8.4 -147.7 ng/l. The mean level of AFM1 in positive samples was 40.36 ng/l. AFM1 levels in 11 samples (12.22% were higher than the maximum tolerance limit (50 ng/l accepted by ISIRI, European Community and Codex Alimentarius.

Microbiological Contamination of Ice Cream Commercially Available in Korea and its Irradiation Effect

International Nuclear Information System (INIS)

Yook, H.S.; Kim, H.J.; Jo, C.U.; Kim, D.S.; Byun, M.W.

2005-01-01

The microbial contamination of ice cream product commercially available in Korea was determined using ice bar, ice cream, ice milk and non-milk fat ice cream. Irradiation effect on enhancement of microbiological safety was also investigated at doses of 1, 3, and 5 kGy. In all products, yeast and molds were not detected, however, total aerobic and coliform bacteria were detected at 1~2 and 1~1.5 Log CFU/g level, respectively. According to the different flavor used in ice cream, total aerobic bacteria were detected as 2.30, 2.90, and 3.32 Log CFU/g level in vanilla, chocolate, and strawberry ice cream, respectively. Yeast and mold was not detected in vanilla ice cream but 2.30 and 2.70 Log CFU/g in chocolate and strawberry ice cream, respectively

Efficacy and Safety of Terbinafine Hydrochloride 1% Cream vs. Sertaconazole Nitrate 2% Cream in Tinea Corporis and Tinea Cruris: A Comparative Therapeutic Trial.

Science.gov (United States)

Choudhary, Sv; Bisati, S; Singh, Al; Koley, S

2013-11-01

To the best of our knowledge, till date no study comparing the efficacy and safety of terbinafine hydrochloride 1% cream and sertaconazole nitrate 2% cream has been done in localized tinea corporis and tinea cruris. This clinical trial was carried out to study and compare the efficacy of topical terbinafine hydrochloride 1% cream and sertaconazole nitrate 2% cream in localized tinea corporis and tinea cruris and to know the adverse effects of these antifungal creams. In this prospective, single blind, randomized control trial with two arms, patient were randomized into two groups Group A (treatment with terbinafine cream) and Group B (treatment with sertaconazole cream). A total of 38 patients were enrolled for the study, 20 patients in group A and 18 patients in group B. But five patients of group A and three patients of group B were lost for follow-ups. Therefore sample size was of 30 patients with 15 patients in group A and group B each. Patients in group A and B were treated with twice daily topical 1% terbinafine hydrochloride and 2% sertaconazole nitrate cream respectively for a total duration of three weeks. Clinical improvement in signs and symptoms of each clinical parameter, namely itching, erythema, papules, pustules, vesicles, and scaling were graded weekly and clinical cure was assessed. KOH mount and culture was done weekly up to 3 weeks to access mycological cure. Fungal culture was done on Sabouraud's dextrose agar with chloramphenicol and cycloheximide. Statistical analysis was done using students paired and unpaired t-tests from the data obtained. Comparison between Group A and Group B for complete cure (clinical and mycological) showed that at the end of 3 weeks both terbinafine and sertaconazole groups had 100% complete cure. When the two groups were compared for complete cure, at the end of 1(st) and 2(nd) week, statistically non-significant results were observed (P = 0.461 and P = 0.679 respectively). However, at the end of 2(nd) week

Efficacy and safety of terbinafine hydrochloride 1% cream vs. sertaconazole nitrate 2% cream in tinea corporis and tinea cruris: A comparative therapeutic trial

Directory of Open Access Journals (Sweden)

S V Choudhary

2013-01-01

Full Text Available Context: To the best of our knowledge, till date no study comparing the efficacy and safety of terbinafine hydrochloride 1% cream and sertaconazole nitrate 2% cream has been done in localized tinea corporis and tinea cruris. Aims: This clinical trial was carried out to study and compare the efficacy of topical terbinafine hydrochloride 1% cream and sertaconazole nitrate 2% cream in localized tinea corporis and tinea cruris and to know the adverse effects of these antifungal creams. Settings and Design: In this prospective, single blind, randomized control trial with two arms, patient were randomized into two groups Group A (treatment with terbinafine cream and Group B (treatment with sertaconazole cream. A total of 38 patients were enrolled for the study, 20 patients in group A and 18 patients in group B. But five patients of group A and three patients of group B were lost for follow-ups. Therefore sample size was of 30 patients with 15 patients in group A and group B each. Materials and Methods: Patients in group A and B were treated with twice daily topical 1% terbinafine hydrochloride and 2% sertaconazole nitrate cream respectively for a total duration of three weeks. Clinical improvement in signs and symptoms of each clinical parameter, namely itching, erythema, papules, pustules, vesicles, and scaling were graded weekly and clinical cure was assessed. KOH mount and culture was done weekly up to 3 weeks to access mycological cure. Fungal culture was done on Sabouraud′s dextrose agar with chloramphenicol and cycloheximide. Statistical Analysis Used: Statistical analysis was done using students paired and unpaired t-tests from the data obtained. Results: Comparison between Group A and Group B for complete cure (clinical and mycological showed that at the end of 3 weeks both terbinafine and sertaconazole groups had 100% complete cure. When the two groups were compared for complete cure, at the end of 1 st and 2 nd week, statistically non

7 CFR 58.318 - Butter, frozen or plastic cream melting machines.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Butter, frozen or plastic cream melting machines. 58... Service 1 Equipment and Utensils § 58.318 Butter, frozen or plastic cream melting machines. Shavers, shredders or melting machines used for rapid melting of butter, frozen or plastic cream shall be of...

Validation of the quality control methods for active ingredients of Fungirex cream

International Nuclear Information System (INIS)

Perez Navarro, Maikel; Rodriguez Hernandez, Yaslenis; Suarez Perez, Yania

2014-01-01

Fungirex cream is a two-drug product, that is, undecylenic acid and zinc undecylenate over a suitable basis. Since this is a product not documented in the official monographs of the pharmacopoeia, simple analytical methods were suggested for quantitation of analytes of interest in the cream, which are useful for release of newly prepared cream batches. To validate two volumetric methods for the quality control of active ingredients in Fungirex cream

Development and characterization of rosin-based polymer and its application as a cream base.

Science.gov (United States)

Dhanorkar, V T; Gawande, R S; Gogte, B B; Dorle, A K

2002-01-01

The literature contains many references to the wide range of uses of rosin-based polymers, but little has appeared in the area of rosin-based polymers used as cream bases. Various rosin polymers based on glycerol, sorbitol, and pentaerythritol were prepared and screened for efficacy as cream bases. Among these polymers, polymer 2 (glycerol-based) is reported in the present study as it produced creams with a better stability and release profile as compared to other creams. The creams were formulated employing polymer 2 (P2) and Tween 60 as surfactants. The stability of the prepared creams, as well as the diclofenac diethylammonium release pattern, was investigated using particle size analysis, conductivity, relative dielectric constant, spreadability, and irritation potential measurement, and was compared with that of creams containing Tween 60 (RT) prepared in the laboratory. The release of the drug, diclofenac diethylammonium, was measured after eight hours and compared with a standard cream (RT) and a marketed cream (RM).

Calibration of the CREAM calorimeter with beam test data

CERN Document Server

Han, J H; Amare, Y

The Cosmic Ray Energetics An d Mass (CREAM) calorimeter (CAL) is designed to measure cosmic-ray elemental energy spectra from 10 12 eV to 10 15 eV. It is comprised of 20 layers of tungsten interleaved with 20 layers of scintillating fiber ribbons. Before each flight, the CAL is exposed to an electron beam. For CREAM-IV through CREAM-VI, beams of 150 GeV electrons were used for the calibration, and 100 GeV was used for CREAM-VII. For calibration purpose, we compare electron beam data with simulation results to find calibration constants with the unit of MeV/ADC. In this paper, we present calibration results, including energy resolutions for electrons and uniformity of response. We also discuss CAL calibration using various beam test data compared with Monte Carlo (MC) simulation data.

A TROPICAL COUNTRY WHICH IS COOL TO ICE CREAMS!

Directory of Open Access Journals (Sweden)

C. ANIRVINNA

2011-01-01

Full Text Available One market which is expected to make a brisk business in the summer is none other than ice-cream. For consumers too there is nothing better than craving for an ice cream particularly during unbearable hot summer period of April-June. But astonishingly given the climate in India, the per capita consumption in India 250 ml has been much lower compared to the countries compared to 23 lt in the US, 18 lt in Australia, 14 lt in Sweden and 800 ml even in neighbouring Pakistan, Sri Lanka shows immense potential for expansion. The US has been the leading producer of ice-cream in the world albeit Europe introduced the product into the country. The ice-cream cone was invented as early as 1904 shows the hallmark of a product innovation in the US.

Analysis of flavor and perfume using an internally cooled coated fiber device.

Science.gov (United States)

Chen, Yong; Begnaud, Frédéric; Chaintreau, Alain; Pawliszyn, Janusz

2007-05-01

A miniaturized internally cooled coated fiber device was applied for the analysis of flavors and fragrances from various matrices. Its integration with a CTC CombiPAL autosampler enabled high throughput for the analysis of analytes in complex matrices that required simultaneous heating of the matrices and cooling of the fiber coating to achieve high extraction efficiency. It was found that up to ten times increase of extraction efficiencies was observed when the device was used to extract flavor compounds in water, even when limited sample temperatures were used to preserve the integrity of target compounds. The extraction of the flavor compounds in water with the device was reproducible, with RSD not larger than 15%. The lower limits of the linear ranges were in the low ppb range, which was about one order of magnitude smaller than those obtained with the commercialized 100 microm PDMS fibers. Exhaustive extraction of some perfume ingredients from a complex matrix (shampoo) was realized. All achieved recoveries were not less than 80%. The repeatability of the extraction of the perfume compounds from shampoo was better than 10%. The linear ranges were about 1-3000 microg/g, and the LOD was about 0.2-1 microg/g. The automated internally cooled coated fiber device was demonstrated to be a powerful sample preparation tool in flavor and fragrance analysis.

Development of technology for manufacture of ragi ice cream

OpenAIRE

Patel, I. J.; Dharaiya, C. N.; Pinto, S. V.

2014-01-01

Ragi (Finger millet) improves the nutritional value of ice cream by enhancing the iron and fibre content. Caramel flavoured medium fat ice cream (6 % fat) was prepared by addition of gelatinized malted ragi flour roasted in butter (MRB) @ 8 %, 9 % and 10 % by weight of mix and compared with control (C) i.e. vanilla ice cream containing 10 % fat. The overall acceptability score of product prepared using 9 % MRB was statistically (P > 0.05) at par with the C, hence, it was selected. In the next...

7 CFR 58.647 - Composition requirements for ice cream.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Composition requirements for ice cream. 58.647 Section 58.647 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... requirements for ice cream. See § 58.605(a). ...

Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice Cream

Directory of Open Access Journals (Sweden)

Hua Zhang

2018-04-01

Full Text Available Pectin had been recovered from canning wastewater produced by chemical treatment of segment membrane during preparation of canned citrus in our previous research. The purpose of this study was to characterize the extracted pectin from canning wastewater, and to evaluate its application as a fat alternative to replace fat in ice cream. The monosaccharide composition and rheological properties of the pectin were determined. The influences of fat reduction and pectin addition on the physicochemical, rheological and sensory properties of low-fat ice cream were determined. The rheological results showed that pectin solutions were typical pseudoplastic fluids. The addition of pectin in ice cream can cause an increase in viscosity, overrun, and hardness, and a decrease in meltdown of the ice cream. When 0.72% pectin (w/w is incorporated into ice cream, a prototype product of ice cream with 45% lower fat content compared to the control was made. Results indicated that their qualities such as appearance, flavor, and taste were not significantly different. The low-fat ice cream had higher smoothness scores and lower mouth-coating scores. Hence, pectin extracted from citrus canning wastewater can be potentially used as fat replacer in ice cream, which benefits both the environment and the food industry.

Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice Cream.

Science.gov (United States)

Zhang, Hua; Chen, Jianle; Li, Junhui; Wei, Chaoyang; Ye, Xingqian; Shi, John; Chen, Shiguo

2018-04-17

Pectin had been recovered from canning wastewater produced by chemical treatment of segment membrane during preparation of canned citrus in our previous research. The purpose of this study was to characterize the extracted pectin from canning wastewater, and to evaluate its application as a fat alternative to replace fat in ice cream. The monosaccharide composition and rheological properties of the pectin were determined. The influences of fat reduction and pectin addition on the physicochemical, rheological and sensory properties of low-fat ice cream were determined. The rheological results showed that pectin solutions were typical pseudoplastic fluids. The addition of pectin in ice cream can cause an increase in viscosity, overrun, and hardness, and a decrease in meltdown of the ice cream. When 0.72% pectin ( w / w ) is incorporated into ice cream, a prototype product of ice cream with 45% lower fat content compared to the control was made. Results indicated that their qualities such as appearance, flavor, and taste were not significantly different. The low-fat ice cream had higher smoothness scores and lower mouth-coating scores. Hence, pectin extracted from citrus canning wastewater can be potentially used as fat replacer in ice cream, which benefits both the environment and the food industry.

System of independent evaluation (confirmation of correspondence of perfumes and cosmetics in the Russian Federation

Directory of Open Access Journals (Sweden)

N. P. Petrova

2015-01-01

Full Text Available Purpose. Efficiency analysis of measures to determine the safety of samples of perfumes and cosmetics and quality of clinical and laboratory studies conducted by the test centre FGU “GNTSDK” under Ministry of Medicine, RF. Materials and methods. When evaluating the safety of tested samples of perfumes and cosmetics microbiological, physical and chemical, toxicological and clinical identification criteria were used. Investigation results of the samples were studied representing a total of about 80 thousand samples delivered to the ITS “GNTSDK” between 2012 and November 2015. Results and conclusion. Statistical processing of all kinds of studies makes it possible to arrive at a conclusion about the stability of tested volume at ITS “GNTSDK” within the period of 2012 - 2015. The analysis of certain types of tests shows the absence of negative dynamics of studies made which does not exclude a certain variation of frequency of using each method. The dynamics of conducting tests reflects the relevancy and efficiency of the centre activities in the service market.

Irradiation of ice creams for immunosuppressed patients

International Nuclear Information System (INIS)

Adeil Pietranera, Maria S.; Narvaiz, Patricia; Horack, C.; Kairiyama, Eulogia; Gimenez, Palmira; Gronostajski, D.

2003-01-01

Immunosuppressed patients are very likely to acquire microbial food borne diseases, since due to illness, biological condition or situations generating risks, their natural defences are below what is considered as 'normal limits'. This makes their food intake very restricted, avoiding all those products that could be a source of microorganisms. Gamma radiation applied at sub-sterilizing doses represents a good choice in order to achieve 'clean' diets, and at the same time, it can widen the variety of available meals for these patients, allowing the inclusion of some products normally considered as 'high risk' due to their microbial load, but that can be nutritionally or psychologically adequate. One of these products is ice-cream, a minimally processed type of meal that does not suffer enough microbial inactivation during its processing. Particularly those from natural origin can carry undesirable contamination causing sometimes diseases to the consumer. For that reason, different ice-cream flavours (vanilla, raspberry, peach and milk jam) were exposed to an irradiation treatment at the 60 Co facility of the Ezeiza Atomic Centre. The delivered doses were 3, 6 and 9 kGy. Microbiological determinations were performed, together with sensory evaluations and some chemical analysis: acidity, peroxide value, ultraviolet and visible absorption, thin-layer chromatography and sugar determination, in order to find out if gamma radiation could be applied as a decontamination process without impairing quality. Water-based ice-creams (raspberry and peach) were more resistant to gamma radiation than cream-based ones (vanilla and milk jam), due to their differences in fat content. Gamma irradiation with 3 kGy reduced remarkably the microbial load of these ice-creams and eliminated pathogens without impairing their quality. (author)

Ice Cream Stick Math.

Science.gov (United States)

Paddock, Cynthia

1992-01-01

Described is a teaching technique which uses the collection of ice cream sticks as a means of increasing awareness of quantity in a self-contained elementary special class for students with learning disabilities and mild mental retardation. (DB)

Population dose assessment: characteristics of PC CREAM

International Nuclear Information System (INIS)

Alonso, Maria T.; Curti, Adriana R.

2000-01-01

This paper presents the main features of the PC CREAM, a program for performing radiological impact assessments due to radioactive discharges into the environment during the operation of radioactive and nuclear facilities. PC CREAM is a suite of six programs that can be used to estimate individual and collective radiation doses. The methodology of PC CREAM is based on updated environmental and dosimetric models, including ICRP 60 recommendations. The models include several exposure pathways and the input files are easy to access. The ergonomics of the program improves the user interaction and makes easier the input of local data. This program is useful for performing sensitivity analysis, siting studies and validation of model comparing the activity concentration output data with environmental monitoring data. The methodology of each module is described as well as the output data. (author)

An analysis of at-home demand for ice cream in the United States.

Science.gov (United States)

Davis, C G; Blayney, D P; Yen, S T; Cooper, J

2009-12-01

Ice cream has been manufactured commercially in the United States since the middle of the 19th century. Ice cream and frozen dessert products comprise an important and relatively stable component of the United States dairy industry. As with many other dairy products, ice cream is differentiated in several dimensions. A censored translog demand system model was employed to analyze purchases of 3 ice cream product categories. The objective of this study was to determine the effect that changes in retail prices and consumer income have on at-home ice cream consumption. The analysis was based on Nielsen 2005 home scan retail data and used marital status, age, race, education, female employment status, and location in the estimations of aggregate demand elasticities. Results revealed that price and consumer income were the main determinants of demand for ice cream products. Calculated own-price elasticities indicated relatively elastic responses by consumers for all categories except for compensated bulk ice cream. All expenditure elasticities were inelastic except for bulk ice cream, and most of the ice cream categories were substitutes. Ongoing efforts to examine consumer demand for these products will assist milk producers, dairy processors and manufacturers, and dairy marketers as they face changing consumer responses to food and diet issues.

Enrichment of functional properties of ice cream with pomegranate by-products.

Science.gov (United States)

Çam, Mustafa; Erdoğan, Fatma; Aslan, Duygu; Dinç, Merve

2013-10-01

Pomegranate peel rich in phenolics, and pomegranate seed which contain a conjugated fatty acid namely punicic acid in lipid fraction remain as by-products after processing the fruit into juice. Ice cream is poor in polyunsaturated fatty acids and phenolics, therefore, this study was conducted to improve the functional properties of ice cream by incorporating pomegranate peel phenolics and pomegranate seed oil. Incorporation of the peel phenolics into ice cream at the levels of 0.1% and 0.4% (w/w) resulted in significant changes in the pH, total acidity, and color of the samples. The most prominent outcomes of phenolic incorporation were sharp improvements in antioxidant and antidiabetic activities as well as the phenolic content of ice creams. Replacement of pomegranate seed oil by milk fat at the levels of 2.0% and 4.0% (w/w) increased the conjugated fatty acid content. However, perception of oxidized flavor increased with the additional seed oil. When one considers the functional and nutritional improvements in the enrichment of the ice cream together with overall acceptability results of the sensory analysis, then it follows from this study that ice creams enriched with pomegranate peel phenolics up to 0.4% (w/w) and pomegranate seed oil up to 2.0% (w/w) could be introduced to markets as functional ice cream. Enrichment of ice creams with pomegranate by-products might provide consumers health benefits with striking functional properties of punicalagins in pomegranate peel, and punicic acid in pomegranate seed oil. © 2013 Institute of Food Technologists®

Antimicrobial activity of Monodora myristica seed oil | Odoh | Journal ...

African Journals Online (AJOL)

The essential oil is colourless, bitter with nice smell and the density is 0.789 g/ml. The oil had antimicrobial activity of the oil against Bacillus subtilis, Candida albicans and Staphylococcus aureus among the tested organism and can be incorporated into cream as antimicrobial agent and as a perfume. Key words: Monodora ...

Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences

Science.gov (United States)

Harwood, Meriel L.; Loquasto, Joseph R.; Roberts, Robert F.; Ziegler, Gregory R.; Hayes, John E.

2016-01-01

Chocolate ice cream is commonly formulated with higher sugar levels than nonchocolate flavors to compensate for the inherent bitterness of cocoa. Bitterness, however, is an integral part of the complex flavor of chocolate. In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Once a strategy for balancing undesirable bitterness and health concerns regarding added sugars has been developed, the task becomes determining whether that product will be acceptable to the consumer. Thus, the purpose of this research was to manipulate the bitterness of chocolate ice cream to examine how this influences consumer preferences. The main goal of this study was to estimate group rejection thresholds for bitterness in chocolate ice cream, and to see if solid chocolate preferences (dark vs. milk) generalized to ice cream. A food-safe bitter ingredient, sucrose octaacetate, was added to chocolate ice cream to alter bitterness without disturbing other the sensory qualities of the ice cream samples, including texture. Untrained chocolate ice cream consumers participated in a large-scale sensory test by indicating their preferences for blinded pairs of unspiked and spiked samples, where the spiked sample had increasing levels of the added bitterant. As anticipated, the group containing individuals who prefer milk chocolate had a much lower tolerance for bitterness in their chocolate ice cream compared with the group of individuals who prefer dark chocolate; indeed, the dark chocolate group tolerated almost twice as much added bitterant in the ice cream before indicating a significant preference for the unspiked (control) ice cream. This work demonstrates the successful application of the rejection threshold method to a complex dairy food. Estimating rejection thresholds could prove to be an effective tool for determining acceptable formulations or quality limits when considering attributes that become

Mercury Contamination of Skin-whitening Creams in Phnom Penh, Cambodia

Directory of Open Access Journals (Sweden)

Thomas Murphy

2015-01-01

Conclusion. Some producers of skin-whitening creams in Thailand, China and Taiwan appear to be aware of the risks of mercury contamination and have modified their products. However, other producers of skin-whitening creams continue to use mercury. XRF analysis allows for rapid screening of mercury in cosmetics and should be used to gather additional information on mercury content in cosmetics in support of public health efforts to stem the import, export and sales of skin creams containing mercury.

Simulation of thin-film deodorizers in palm oil refining

DEFF Research Database (Denmark)

Ceriani, Roberta; Meirelles, Antonio J.A.; Gani, Rafiqul

2010-01-01

As the need for healthier fats and oils (natural vitamin and trans fat contents) and interest in biofuels are growing, many changes in the world's vegetable oil market are driving the oil industry to developing new technologies and recycling traditional ones. Computational simulation is widely used...... in the chemical and petrochemical industries as a tool for optimization and design of (new) processes, but that is not the case for the edible oil industry. Thin-film deodorizers are novel equipment developed for steam deacidification of vegetable oils, and no work on the simulation of this type of equipment...... could be found in the open literature. This paper tries to fill this gap by presenting results from the study of the effect of processing variables, such as temperature, pressure and percentage of stripping steam, in the final quality of product (deacidified palm oil) in terms of final oil acidity...

Studies on the antimicrobial properties of formulated creams and ...

African Journals Online (AJOL)

Their performances were compared with those of standard antiseptic creams and ointments. The results of agar diffusion studies on cream and ointment formulations revealed that the topical bases used to disperse the medicaments could significantly affect the antimicrobial effectiveness of the formulation. Formulations ...

Preparation and quality characterization of soy milk based non-dairy ice cream

Directory of Open Access Journals (Sweden)

Samreen Ahsan

2015-07-01

Full Text Available Soy milk made from soybean has prospective to be used as a substitute of milk due to its health benefits. It is a rich source of iso-flavones, omega-3-fatty acid, dietary fiber, vitamin C, carotenoids, protein and oligosaccharides. The current study was designed to examine the effects of galacto-manan on ice cream by using commercially available (silk and locally prepared soy milk. Galacto-mannan (guar gum was used in different concentration (0.3, 0.4, 0.5 and 0.6% for the preparation of ice cream. Ice cream was analyzed for physico-chemical and sensory characteristics at 0, 30 and 60 days of storage interval. Overrun, meltdown, viscosity, total solids, pH and acidity were affected significantly by ice cream samples as well as storage. While non-significant effects of stabilizer and storage were found on fat, protein, and ash contents of ice cream. On organoleptic evaluation, the highest scores were awarded to the ice cream sample prepared with 0.5% of guar gum. Ice cream manufactured with locally prepared soy milk and guar gum revealed comparable quality with lower cost.

Preparation and quality characterization of soy milk based non-dairy ice cream

Directory of Open Access Journals (Sweden)

Samreen Ahsan

2015-08-01

Full Text Available Soy milk made from soybean has prospective to be used as a substitute of milk due to its health benefits. It is a rich source of iso-flavones, omega-3-fatty acid, dietary fiber, vitamin C, carotenoids, protein and oligosaccharides. The current study was designed to examine the effects of galacto-manan on ice cream by using commercially available (silk and locally prepared soy milk. Galacto-mannan (guar gum was used in different concentration (0.3, 0.4, 0.5 and 0.6% for the preparation of ice cream. Ice cream was analyzed for physico-chemical and sensory characteristics at 0, 30 and 60 days of storage interval. Overrun, meltdown, viscosity, total solids, pH and acidity were affected significantly by ice cream samples as well as storage. While non-significant effects of stabilizer and storage were found on fat, protein, and ash contents of ice cream. On organoleptic evaluation, the highest scores were awarded to the ice cream sample prepared with 0.5% of guar gum. Ice cream manufactured with locally prepared soy milk and guar gum revealed comparable quality with lower cost.

Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream.

Science.gov (United States)

Çakmakçı, Songül; Topdaş, Elif Feyza; Çakır, Yusuf; Kalın, Pınar

2016-03-30

The aim of this study was to investigate the effect of kumquat (Fortunella margarita) on the quality characteristics of ice cream. Kumquat paste (KP) was added to an ice cream mix at four concentrations, 0 (control), 5, 10 and 15% (w/w), for ice cream production. The increment of KP level caused an increase in acidity, vitamin C content, b* value and overrun value compared with the control ice cream. The apparent viscosity of samples decreased with the addition of KP at concentrations of 5 and 10% compared with the control. Results indicated that lyophilized water extract of KP (LKE) contained remarkable phenolic compounds. It was observed that LKE exhibited moderate in vitro antioxidant capacity. KP enhanced the color, flavor, vitamin C content and Mg and K contents of the ice cream. The addition of KP positively affected the sensory properties. KP may be used as a suitable source of natural color and flavor agent in ice cream production. KP enhanced the vitamin C content and Mg and K contents of ice cream and improved its sensory properties. © 2015 Society of Chemical Industry.

Job submission and management through web services the experience with the CREAM service

CERN Document Server

Aiftimiei, C; Bertocco, S; Fina, S D; Ronco, S D; Dorigo, A; Gianelle, A; Marzolla, M; Mazzucato, M; Sgaravatto, M; Verlato, M; Zangrando, L; Corvo, M; Miccio, V; Sciabà, A; Cesini, D; Dongiovanni, D; Grandi, C

2008-01-01

Modern Grid middleware is built around components providing basic functionality, such as data storage, authentication, security, job management, resource monitoring and reservation. In this paper we describe the Computing Resource Execution and Management (CREAM) service. CREAM provides a Web service-based job execution and management capability for Grid systems; in particular, it is being used within the gLite middleware. CREAM exposes a Web service interface allowing conforming clients to submit and manage computational jobs to a Local Resource Management System. We developed a special component, called ICE (Interface to CREAM Environment) to integrate CREAM in gLite. ICE transfers job submissions and cancellations from the Workload Management System, allowing users to manage CREAM jobs from the gLite User Interface. This paper describes some recent studies aimed at assessing the performance and reliability of CREAM and ICE; those tests have been performed as part of the acceptance tests for integration of ...

Mercury Levels in Locally Manufactured Mexican Skin-Lightening Creams

Directory of Open Access Journals (Sweden)

Luz O. Leal

2011-06-01

Full Text Available Mercury is considered one of the most toxic elements for plants and animals. Nevertheless, in the Middle East, Asia and Latin America, whitening creams containing mercury are being manufactured and purchased, despite their obvious health risks. Due to the mass distribution of these products, this can be considered a global public health issue. In Mexico, these products are widely available in pharmacies, beauty aid and health stores. They are used for their skin lightening effects. The aim of this work was to analyze the mercury content in some cosmetic whitening creams using the cold vapor technique coupled with atomic absorption spectrometry (CV-AAS. A total of 16 skin-lightening creams from the local market were investigated. No warning information was noted on the packaging. In 10 of the samples, no mercury was detected. The mercury content in six of the samples varied between 878 and 36,000 ppm, despite the fact that the U.S. Food and Drug Administration (FDA has determined that the limit for mercury in creams should be less than 1 ppm. Skin creams containing mercury are still available and commonly used in Mexico and many developing countries, and their contents are poorly controlled.

Barbatiman and chitosan creams as adjuvants in rabbit skin wound healing

Directory of Open Access Journals (Sweden)

Caroline Rocha de Oliveira Lima

2016-06-01

Full Text Available In this study, 5% barbatiman and 5% chitosan creams were evaluated as adjuvants in the tissue repair process by secondary intention of rabbit’s skin wounds. Four equidistant wounds were induced in the dorsal skin of 20 adult male rabbits, which were submitted to healing by secondary intention and treated with 5% chitosan cream (QC, n=5, 5% barbatiman cream (BC, n=5, 2% allantoin cream (n=5, and base cream (n=5. The creams were applied with the aid of disposable spatulas after washing the wounds. The wounds were daily analyzed by clinical examination for 21 days and histological analyses were performed on the 3rd, 14th, and 21st day after induction. The microscopic evaluation of the wounds of all groups showed macroscopic features of the healing process at different time intervals. The QC and BC treatments helped in the skin repair process in rabbits when compared to the other two treatments. They induced fibroblast activation and early collagen deposition, and modulated re-epithelialization and neovascularization. Thus, it was concluded that BC and QC are efficient and economically feasible as adjuvants in the healing process of skin wounds in rabbits.

The Use of Creams in Radiotherapy

DEFF Research Database (Denmark)

Martinsen, May-Lin; Frost, Else; Bergmansen, Nina

2016-01-01

Purpose/Objective: At the Danish wards for radiotherapy there are different rules regarding the intervals that have to pass from the moment the patients applies moisturizer until they can be treated. This is due to the fact that it is unclear whether the cream can cause bolus effect, thereby...... causing the dose to move towards the skin. This would increase the damages to the patient’s skin during the radiotherapy. There is no evidence on the use of moisturizers. Materials and Methods: We have carried out an experimental trial testing whether creams cause bolus effect. We used two pieces of pork...

Development of ice cream based sugar cane juice and sensory evaluation with children

Directory of Open Access Journals (Sweden)

Vanessa Pedro da Silva

2014-02-01

Full Text Available Ice cream is a tasty and nutritious source of protein and calcium, but it is deficient in some minerals, as iron, but it is found in sugar cane juice, which is a source of minerals such as iron, phosphorus, calcium, sodium among others. The objective of the present study are: to develop sugar cane juice ice cream, in order to increase the mineral content replacing refined sugar and water during the manufacturing process by sugar cane juice; to analyze its physical-chemical composition; to check your sensory acceptance with children. Three formulations were prepared from sugar cane juice ice cream: sugar cane juice ice cream (SC, sugar cane juice ice cream with molasses (SCM and sugar cane juice ice cream with brown sugar (SCR. Sensory evaluation was conducted with 120 children (62 boys and 58 girls from 8 to 10 years old, students from 3rd to 5th years of primary school. Sensory tests were ordering-preference, intention to use and acceptance with facial hedonic scale of 7 points. The results of physico-chemical and acceptance testing were statistically analyzed by analysis of variance (ANOVA, the scores compared by Tukey test (p ? 0.05 and the result of the sensory test ordering-preference were assessed using the Friedman. The ice cream it presents has a reduced fat content because it was formulated with palm trans-fat free. The use of sugar cane juice in the formulation of the ice cream increased the amount of minerals when compared to ordinary ice cream. Therefore, sugar cane juice ice cream demonstrated to be more healthy and nutritious compared with traditional ice cream, besides being source of calcium, iron and phosphorus; serving the needs of the recommended daily intake (IDR for children from 7 to 10 years old. About the sensory evaluation, all formulations of sugar cane juice ice cream obtained great sensory acceptance among children in all sensory attributes evaluated, showing excellent percentages of acceptance and intention to use by

Effect of storage temperature on quality of light and full-fat ice cream.

Science.gov (United States)

Buyck, J R; Baer, R J; Choi, J

2011-05-01

Ice cream quality is dependent on many factors including storage temperature. Currently, the industry standard for ice cream storage is -28.9 °C. Ice cream production costs may be decreased by increasing the temperature of the storage freezer, thus lowering energy costs. The first objective of this research was to evaluate the effect of 4 storage temperatures on the quality of commercial vanilla-flavored light and full-fat ice cream. Storage temperatures used were -45.6, -26.1, and -23.3 °C for the 3 treatments and -28.9 °C as the control or industry standard. Ice crystal sizes were analyzed by a cold-stage microscope and image analysis at 1, 19.5, and 39 wk of storage. Ice crystal size did not differ among the storage temperatures of light and full-fat ice creams at 19.5 or 39 wk. An increase in ice crystal size was observed between 19.5 and 39 wk for all storage temperatures except -45.6 °C. Coldness intensity, iciness, creaminess, and storage/stale off-flavor of the light and full-fat ice creams were evaluated at 39 wk of storage. Sensory evaluation indicated no difference among the different storage temperatures for light and full-fat ice creams. In a second study, light and full-fat ice creams were heat shocked by storing at -28.9 °C for 35 wk and then alternating between -23.3 and -12.2 °C every 24h for 4 wk. Heat-shocked ice creams were analyzed at 2 and 4 wk of storage for ice crystal size and were evaluated by the sensory panel. A difference in ice crystal size was observed for light and full-fat ice creams during heat-shock storage; however, sensory results indicated no differences. In summary, storage of light or full-fat vanilla-flavored ice creams at the temperatures used within this research did not affect quality of the ice creams. Therefore, ice cream manufacturers could conserve energy by increasing the temperature of freezers from -28.9 to -26.1 °C. Because freezers will typically fluctuate from the set temperature, usage of -26.1 �

Application of PC-CREAM in the Netherlands. Dose impact due to atmospheric releases

International Nuclear Information System (INIS)

Eleveld, H.; Twenhoefel, C.J.W.; Pruppers, M.J.M.

1999-01-01

A methodology to assess the radiological impact of routine releases, CREAM, was developed at the National Radiological Protection Board (UK). The software implementation of that methodology to the PC platform, PC-CREAM, has been compared to the Dutch regulation guidelines. The results of the PC-CREAM software and previous RIVM studies are compared for two specific reference situations and eleven naturally occurring radionuclides. The methodology in the submodels in PC-CREAM is also studied and compared to the Dutch regulation guidelines. The assessment of the radiological impact for atmospheric releases using PC-CREAM showed good agreement with the results obtained in previous RIVM studies. Some changes and additions in the methodology are proposed to be able to calculate the radiological impact using PC-CREAM in other relevant reference situations

A liquid chromatography-mass spectrometric method for the determination of oak moss allergens atranol and chloroatranol in perfumes

DEFF Research Database (Denmark)

Bossi, Rossana; Rastogi, Suresh Chandra; Bernard, Guillaume

2004-01-01

This paper describes a validated liquid chromatographic-tandem mass spectrometric method for quantitative analysis of the potential oak moss allergens atranol and chloroatranol in perfumes and similar products. The method employs LC-MS-MS with electrospray ionization (ESI) in negative mode...

7 CFR 58.648 - Microbiological requirements for ice cream.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Microbiological requirements for ice cream. 58.648 Section 58.648 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... requirements for ice cream. The finished product shall contain not more than 50,000 bacteria per gram as...

Physicochemical and sensory properties of ice-cream formulated with virgin coconut oil.

Science.gov (United States)

Choo, S Y; Leong, S K; Henna Lu, F S

2010-12-01

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 analysis (QDA) and consumer affective test were performed among the trained and untrained panelists. Significant differences (p ice cream formulations were observed except titratable acidity. Increased VCO content in ice cream formulations lowered the melting resistance of ice cream. For GC analysis, the major fatty acid identified was lauric acid. Upon storage time, the concentration of unsaturated fatty acid decreased but the concentration of saturated fatty acid increased. The result of QDA showed that formulation VCO4, VCO8 and VCO12 were significantly (p ice cream. Formulation VCO12 was highly accepted by panelists in terms of the acceptance level of appearance, aroma, texture, flavor and overall acceptability. Hence, it has a potential marketable value.

Perfumed historic buildings: Issues of authenticity

Directory of Open Access Journals (Sweden)

Tošić Jovana

2016-01-01

Full Text Available Contemporary historical preservation practice includes olfactory preservation as an experimental method of architectural preservation. The implementation of manufactured scents in historic buildings raises important issues of authenticity. This paper focuses on three important issues in the relation between olfactory preservation and authenticity: the importance of phenomenology in memory evocation; the relative character of the authenticity concept; and the significance of social values in historic preservation. This requires a critical examination of charters, documents and theoretical interpretations which reflect a broader concept of authenticity. The paper discusses certain articles of the Venice Charter, the Nara Document on Authenticity, as well as the sense of smell in architectural experience through critical analysis of the theories of John Ruskin, Viollet-le-Duc, Roger Scruton and Juhani Pallasmaa and their concepts of authenticity. Authenticity issues are illustrated by the examples of olfactory preservation: olfactory reconstruction of Philip Johnson’s Glass House; interior restoration and olfactory reconstruction of the Arts Club in Mayfair, London; and the creation process of the perfume brand Arquiste, a meaningful example which relocates the olfactory reconstruction context. These critical analyses raise the question of scent in historic buildings as a value in itself.

Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences.

Science.gov (United States)

Harwood, Meriel L; Loquasto, Joseph R; Roberts, Robert F; Ziegler, Gregory R; Hayes, John E

2013-08-01

Chocolate ice cream is commonly formulated with higher sugar levels than nonchocolate flavors to compensate for the inherent bitterness of cocoa. Bitterness, however, is an integral part of the complex flavor of chocolate. In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Once a strategy for balancing undesirable bitterness and health concerns regarding added sugars has been developed, the task becomes determining whether that product will be acceptable to the consumer. Thus, the purpose of this research was to manipulate the bitterness of chocolate ice cream to examine how this influences consumer preferences. The main goal of this study was to estimate group rejection thresholds for bitterness in chocolate ice cream, and to see if solid chocolate preferences (dark vs. milk) generalized to ice cream. A food-safe bitter ingredient, sucrose octaacetate, was added to chocolate ice cream to alter bitterness without disturbing other the sensory qualities of the ice cream samples, including texture. Untrained chocolate ice cream consumers participated in a large-scale sensory test by indicating their preferences for blinded pairs of unspiked and spiked samples, where the spiked sample had increasing levels of the added bitterant. As anticipated, the group containing individuals who prefer milk chocolate had a much lower tolerance for bitterness in their chocolate ice cream compared with the group of individuals who prefer dark chocolate; indeed, the dark chocolate group tolerated almost twice as much added bitterant in the ice cream before indicating a significant preference for the unspiked (control) ice cream. This work demonstrates the successful application of the rejection threshold method to a complex dairy food. Estimating rejection thresholds could prove to be an effective tool for determining acceptable formulations or quality limits when considering attributes that become

Effect of Cream Formulation of Fenugreek Seed Extract on Some ...

African Journals Online (AJOL)

Erah

Methods: A water-in-oil emulsion cream base without fenugreek seed extract which served as control, ... Results: The results indicate that the effects of the creams on skin mechanical ..... Dreher F, Maibach H. Protective effects of topical.

Patch test reactivity to feverfew-containing creams in feverfew-allergic patients

DEFF Research Database (Denmark)

Paulsen, Evy; Christensen, Lars P; Fretté, Xavier

2010-01-01

with feverfew contact allergy were patch tested with two creams containing the feverfew extract. Subsequently, the creams were analysed by liquid chromatography with tandem mass spectrometry to detect parthenolide. Results: Four of the patients tested positive to one of the creams; reactivity was associated......-sensitive patients. The reactivity may be enhanced by simultaneous testing with parthenolide, but the reactivity is lost over time, probably because of degradation of parthenolide....

Viability of human-derived probiotic lactobacilli in ice cream produced with sucrose and aspartame.

Science.gov (United States)

Başyiğit, Gülden; Kuleaşan, Hakan; Karahan, Aynur G

2006-09-01

A mixture of human-derived probiotic strains of Lactobacillus acidophilus, L. agilis and L. rhamnosus was used as a probiotic culture in ice cream manufacture. Viability and survival of these probiotic cultures were investigated in two different ice cream formulations. Ice cream with sucrose and ice cream with aspartame were prepared and each of these was divided into two subgroups: one with direct addition of the probiotic culture and one with milk fermented by the same probiotic culture. Ice cream samples were stored at -20 degrees C for 6 months and the survival rate of cultures were determined monthly. Probiotic cultures underwent tests for resistance to bile salts, antibiotics, acidic conditions; they were found to be highly resistant to such challenges. Chemical analysis of ice cream samples, such as determination of acidity, pH and solid matter, was also performed. The probiotic cultures remained unchanged in ice cream stored for up to 6 months regardless of the sweeteners used. Using probiotic cultures in ice cream mixes did not alter the characteristics of the product.

An analysis of at-home demand for ice cream in the United States

OpenAIRE

Davis, Chris; Blayney, Don; Yen, Steven; Cooper, Joseph C.

2009-01-01

Ice cream has been manufactured commercially in the United States since the middle of the 19th century. Ice cream and frozen dessert products comprise an important and relatively stable component of the United States dairy industry. As with many other dairy products, ice cream is differentiated in several dimensions. A censored translog demand system model was employed to analyze purchases of 3 ice cream product categories. The objective of this study was to determine ...

Selection of fragrance for cosmetic cream containing olive oil.

Science.gov (United States)

Parente, María Emma; Gámbaro, Adriana; Boinbaser, Lucía; Roascio, Antonella

2014-01-01

Perceptions of essences for potential use in the development of a line of cosmetic emulsions containing olive oil were studied. Six cream samples prepared with six essences selected in a preliminary study were evaluated for overall liking and intention to purchase by a 63-women sample. A check-all-that-apply (CATA) question consisting of 32 terms was used to gather information about consumer perceptions of fragrance, affective associations, effects on the skin, price, target market, zones of application, and occasions of use. Hierarchical cluster analysis led to the identification of two consumer clusters with different frequency of use of face creams. The two clusters assigned different overall liking scores to the samples and used the CATA terms differently to describe them. A fragrance with jasmine as its principal note was selected for further development of cosmetic creams, as it was awarded the highest overall liking scores by respondents of the two clusters, and was significantly associated with cosmetic features including nourishing, moisturizing, softening, with a delicious and mild smell, and with a natural image, as well as being considered suitable for face and body creams. The use of CATA questions enabled the rapid identification of attributes associated by respondents with a cosmetic cream's fragrance, in addition to contributing relevant information for the definition of marketing and communication strategies.

Comprehensive two-dimensional gas chromatography in combination with rapid scanning quadrupole mass spectrometry in perfume analysis.

Science.gov (United States)

Mondello, Luigi; Casillia, Alessandro; Tranchida, Peter Quinto; Dugo, Giovanni; Dugo, Paola

2005-03-04

Single column gas chromatography (GC) in combination with a flame ionization detector (FID) and/or a mass spectrometer is routinely employed in the determination of perfume profiles. The latter are to be considered medium to highly complex matrices and, as such, can only be partially separated even on long capillaries. Inevitably, several monodimensional peaks are the result of two or more overlapping components, often hindering reliable identification and quantitation. The present investigation is based on the use of a comprehensive GC (GC x GC) method, in vacuum outlet conditions, for the near to complete resolution of a complex perfume sample. A rapid scanning quadrupole mass spectrometry (qMS) system, employed for the assignment of GC x GC peaks, supplied high quality mass spectra. The validity of the three-dimensional (3D) GC x GC-qMS application was measured and compared to that of GC-qMS analysis on the same matrix. Peak identification, in all applications, was achieved through MS spectra library matching and the interactive use of linear retention indices (LRI).

The Relationship Between Brand Awareness and Price Levels Toward Purchase Intention: An Experiment with Luxury Perfumes

Directory of Open Access Journals (Sweden)

Deonir De Toni

2014-08-01

Full Text Available Luxury products carry with them different and complementary meanings. However, the symbolic meanings, manifested through its extrinsic attributes such as brand and price, are strongly related to their image and often outperform intrinsic attributes. This study aims to understand the role of brand and price on purchase intention, perception of quality and value in luxury goods. From an experiment with factorial design of order 2 (brand: known, unknown x 2 (price: high, low, it was found that purchase intention both in situations of low prices as high prices is significantly higher for luxury perfume known brands; the perception of quality for perfume known brands is significantly greater than that for unknown brands, regardless of the price level. Other findings indicate that the relationship between brand awareness and purchase intention is mediated by perceived quality and the relationship between price perception and purchase intention is mediated by perceived value. Thus, the study results allow a better understanding of the role of brand and price in the consumption of luxury products. 

Release and antimicrobial activity of silver sulphadiazine from different creams

NARCIS (Netherlands)

Saene, J.J.M.; Trooster, J.F.G.; Meulenhoff, A.M.C.; Lerk, C.F.; Bult, A.

The release and antimicrobial activity of silver sulphadiazine from five different creams were studied: unguentum emulsilicans aquosum, unguentum hydrophy. licum non ionogenicum, paraffin cream (15 per cent), a homemade preparation and a commercially available preparation (Flamazine). A diffusion

Thermogravimetric investigations of cream with minoxidil

Directory of Open Access Journals (Sweden)

I. V. Gnitko

2016-12-01

Full Text Available Minoxidil is one of the most effective and modern medications, which is used in modern trichology for hair growth stimulation in case of androgenic and other forms of alopecia. Clinical effect of this substance is caused by the intensification of metabolic processes in the skin due to intensification of microcirculation. For local application domestic dermatology uses imported minoxidil medicines in form of alcohol-water lotions and aerosols. The use of semisolid dosage form with minoxidil for external administration will allow to increase its efficacy and will widen the arsenal of domestic pharmacotherapeutic agents for hair growth stimulation. Rational composition of minoxidil semisolid dosage form for external use with 2% of active substance has been developed at the Department of Medicinal Preparations Technology, Zaporozhye State Medical University as a result of complex physical-chemical, microbiological and biopharmaceutical investigations. The aim of this work is the study of thermal treatment effects of cream-mask with minoxidil for external use over the temperature range, which is used in technological process of this dosage form manufacturing. Materials and methods. Cream with 2% of minoxidil on the emulsion base and its excipients have been used as the object for the thermogravimetric investigations. Thermogravimetric analysis has been carried out on the derivatograph «Shimadzu DTG-60», Japan, with the platinum and platinum-rhodium thermopair with samples’ heating in aluminium crucibles from 25 to 200ºС. Results. According to thermogravimetric experimental data minoxidil is a thermal stable substance from 26 to 240ºС. During experimental process insignificant endothermic effect was determined at 191,72ºС. However the mass of the example to the end of experiment practically didn’t change (decrease on 0,32%. Thermal effects on the derivatogram of minoxidil emulsion cream match with thermal effects of the base components and

Assessment of Physical Stability and Antioxidant Activity of Polysiloxane Polyalkyl Polyether Copolymer-Based Creams

Directory of Open Access Journals (Sweden)

Atif Ali

2013-01-01

Full Text Available The purpose of the present work was to investigate the changes on physical stability (color, creaming, liquefaction, pH, conductivity, centrifugation, viscosity and rheological parameters by non-ionic surfactant polysiloxane polyalkyl polyether copolymer based creams following inclusion of plant extract containing phenolic compounds. The antioxidant activity of the plant extract alone and after addition in the cream was assessed using the stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH assay. Physical stability was assessed by submitting the creams to storage at 8°C, 25°C, 40°C, and at 40°C with 70% RH (relative humidity for a period of two months. Physical characteristics of polysiloxane polyalkyl polyether copolymer based creams, that is, color, creaming, liquefaction, centrifugation and pH were noted at various intervals for 2 months. The viscosities and rheological behavior of creams were determined using a rotational rheometer. Data were analyzed by using Brookfield Software Rheocalc version (2.6 with IPC Paste and Power Law (PL math models. Cream with plant extract showed pseudo plastic behaviour with decreasing on viscosity. The Acacia nilotica (AN extract alone and the cream containing this extract showed great antioxidant and free radical scavenging activities. Power Law and IPC analysis were found to fit all the rheograms.

Staphylococcus aureus food-poisoning outbreak associated with the consumption of ice-cream.

Science.gov (United States)

Fetsch, A; Contzen, M; Hartelt, K; Kleiser, A; Maassen, S; Rau, J; Kraushaar, B; Layer, F; Strommenger, B

2014-09-18

In April 2013, a food poisoning outbreak caused by staphylococcal enterotoxins (SEs) in ice-cream occurred in Freiburg, Germany, among the 31 participants of a christening party. Of the 13 cases, seven were hospitalized or obtained ambulatory treatment. Different types of ice-cream, which was freshly produced at the hotel where the party took place, were found to contain SE and high amounts of coagulase positive staphylococci. Enterotoxigenic Staphylococcus aureus strains isolated from ice-cream and human cases were of the same spa-type (t127), harboured the sea gene and displayed identical phenotypic resistance-, Fourier transform infrared spectroscopy- (FT-IR) and microarray-profiles. Despite the strong microbiological and epidemiological evidence of ice-cream being the incriminated food vehicle of the outbreak, a common source of S. aureus from the ice-cream could not be deduced. As none of the employees carried the outbreak strain, either the equipment used for the production of the ice-cream or a contaminated ingredient is the most likely introduction source. Copyright © 2014 Elsevier B.V. All rights reserved.

A Double-Blind, Randomised, Placebo-Controlled Trial of EMLA® Cream (Eutectic Lidocaine/Prilocaine Cream) for Analgesia Prior to Cryotherapy of Plantar Warts in Adults.

Science.gov (United States)

Lee, Siew Hui; Pakdeethai, Janthorn; Toh, Matthias P H S; Aw, Derrick C W

2014-10-01

Cryotherapy with liquid nitrogen is an effective, safe and convenient form of treatment for plantar warts. EMLA® cream (eutectic mixture of lidocaine 2.5% and prilocaine 2.5%) is a topical local anaesthetic agent that has proven to be effective and well tolerated in the relief of pain associated with various minor interventions in numerous clinical settings. In a single-centre, double-blind, randomised placebo-controlled study, 64 subjects were randomised into 2 groups. The subjects had a thick layer of EMLA® cream or placebo cream applied to pared plantar wart(s) and onto the surrounding margin of 1 mm to 2 mm under occlusion for 60 minutes prior to receiving cryotherapy. The pain of cryotherapy was evaluated by the subjects using a self-administered Visual Analogue Scale (VAS) immediately after the cryotherapy. There was no statistical difference between the mean VAS score for EMLA® cream (47.0 ± 21.4 mm) and placebo (48.9 ± 22.0 mm). Those with more than 1 wart had a significantly higher VAS score than those with only 1 wart (59.1 ± 21.8 vs. 44.3 ± 20.4, P cryotherapy. We conclude that the application of EMLA® cream prior to cryotherapy does not reduce the pain associated with cryotherapy.

Terconazole Vaginal Cream, Vaginal Suppositories

Science.gov (United States)

... to treat fungal and yeast infections of the vagina.This medication is sometimes prescribed for other uses; ... a cream and suppository to insert into the vagina. It is usually used daily at bedtime for ...

Let's Make Metric Ice Cream

Science.gov (United States)

Zimmerman, Marianna

1975-01-01

Describes a classroom activity which involved sixth grade students in a learning situation including making ice cream, safety procedures in a science laboratory, calibrating a thermometer, using metric units of volume and mass. (EB)

Analysis of photodynamic cream effect in dental caries using optical coherence tomography

Science.gov (United States)

Barbosa, P. S.; Freitas, A. Z.; de Sant´Anna, G. R.

2015-06-01

The aim of this study was to assess the effect in the enamel demineralization of low-intensity infrared laser (λ=810 nm, 100 mW/cm2, 90 sec, 4.47 J/cm2, 9 J) with or without photodynamic cream fluorinated or not fluorinated, using Optical Coherence Tomography (OCT). Background data: Lasers can be used as tools for the prevention of tooth enamel demineralization. All enamel specimens (n= 105) were analyzed using OCT at baseline, and randomly assigned into seven groups (n=15): C (+), laser application; C(-), no treatment; (F), acid fluoride gel; cream (IV); cream and neutral fluoride (IVF); cream and laser (IVL); and cream with neutral fluoride+ laser (IVFL). The specimens were submitted to all kind of treatments before demineralizing pH cycling challenge and were reanalyzed. ANOVA and Tukey's multiple comparative analysis (p <0.01) demonstrated a greater delta attenuation between baseline and post challenge for C + (0.034 +/- 0.011) compared to IVF (0.016 +/- 0.007) F (0.018 +/- 0.010) IVFL (0.019 +/- 0.008), and IVL (0.014 +/- 0.010). The cream laser group (IVL) also showed lower delta (0.014 +/- 0.010) compared to C - (0.025 +/- 0.008). The OCT technique demonstrated that cream associated with laser showed the lowest quantitative enamel mineral looses after cariogenic challenge.

Development of formulations and processes to incorporate wax oleogels in ice cream.

Science.gov (United States)

Zulim Botega, Daniele C; Marangoni, Alejandro G; Smith, Alexandra K; Goff, H Douglas

2013-12-01

The objective of this study was to investigate the influence of emulsifiers, waxes, fat concentration, and processing conditions on the application of wax oleogel to replace solid fat content and create optimal fat structure in ice cream. Ice creams with 10% or 15% fat were formulated with rice bran wax (RBW), candelilla wax (CDW), or carnauba wax (CBW) oleogels, containing 10% wax and 90% high-oleic sunflower oil. The ice creams were produced using batch or continuous freezing processes. Transmission electron microscopy (TEM) and cryo-scanning electron microscopy were used to evaluate the microstructure of ice cream and the ultrastructure of oleogel droplets in ice cream mixes. Among the wax oleogels, RBW oleogel had the ability to form and sustain structure in 15% fat ice creams when glycerol monooleate (GMO) was used as the emulsifier. TEM images revealed that the high degree of fat structuring observed in GMO samples was associated with the RBW crystal morphology within the fat droplet, which was characterized by the growth of crystals at the outer edge of the droplet. Continuous freezing improved fat structuring compared to batch freezing. RBW oleogels established better structure compared to CDW or CBW oleogels. These results demonstrate that RBW oleogel has the potential to develop fat structure in ice cream in the presence of GMO and sufficiently high concentrations of oleogel. © 2013 Institute of Food Technologists®

Automatic ice-cream characterization by impedance measurements for optimal machine setting

OpenAIRE

Grossi , Marco; Lanzoni , Massimo; Lazzarini , Roberto; Riccò , Bruno

2012-01-01

International audience; Electrical characterization of products is gaining increasing interest in the food industry for quality monitoring and control. In particular, this is the case in the ice-cream industry, where machines dedicated to store ice-cream mixes are programmed ''ad hoc'' for different groups of products. To this purpose, the present work shows that essential product classification (discrimination between milk based and fruit based ice-cream mixes) can be done by means of a tech...

Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch.

Science.gov (United States)

Sharma, Monika; Singh, Ashish K; Yadav, Deep N

2017-05-01

The octenyl succinyl anhydride (OSA) esterified pearl millet ( Pennisetum typhoides ) starch was evaluated as fat replacer in soft serve ice cream in comparison to other fat replacers viz. inulin, whey protein concentrate-70 and commercial starch. During temperature sweep test, the yield stress and flow behaviour index of un-pasteurized ice cream mixes increased as the temperature increased from 40 to 80 °C, while the consistency index decreased. Consistency index of aged ice cream mixes containing 2% fat replacer was higher as compared to mixes with 1% level. The aged ice cream mixes exhibited non-Newtonian behaviour as flow behaviour index values were less than one. Apparent viscosity (at 50 s -1 shear rate) of control as well as ice cream mix containing 1% OSA-esterified pearl millet starch samples was 417 and 415 mPas, respectively and did not differ significantly. The overrun of the ice cream (with 5 and 7.5% fat) containing 1 and 2% of above fat replacers ranged between 29.7 and 34.3% and was significantly lower than control (40.3%). The percent melted ice cream was also low for the ice creams containing 2% of above fat replacers at 5% fat content as compared to control. However, sensory acceptability and rheological characteristics of reduced fat ice creams containing 1.0 and 2.0% OSA-esterified pearl millet starch were at par with other fat replacers under the study. Thus, OSA-esterified pearl millet starch has potential to be used as fat replacer in reduced fat ice cream.

Accumulation of mercury in ovaries of mice after the application of skin-lightening creams.

Science.gov (United States)

Al-Saleh, Iman; Shinwari, Neptune; Al-Amodi, Mona

2009-10-01

Skin-lightening creams are being increasingly used by women in particular, worldwide in an attempt to whiten their skin. Men and older people use these creams to remove age spots or other pigmentation disorders. Several studies have reported the presence of high mercury levels in skin-lightening cream. Women, especially pregnant and nursing mothers, who use these creams are at risk of mercury toxicity because long-term exposure can cause permanent neurological damage, nephrological disorders, fertility problems, and birth defects. Early exposure usually has no clinical symptoms. Mercury levels were measured in a total of 49 ovary tissue samples. The mean mercury contents in the ovaries of non-treated mice (11.70 +/- 13.38 ng/g) were compared to mice treated with Rose skin-lightening cream samples (2,471.92 +/- 1,336.31 ng/g) and those treated with Fair & Lovely skin-lightening creams (58.47 +/- 39.51 ng/g). The mercury content in the ovary tissues increased with number of cream applications and were highest in the ovaries of mice treated twice a day with Fair & Lovely (87.79 +/- 26.20 ng/g) and once a day with Rose (3,515.61 +/- 1,099.78 ng/g). Our data indicate that dermal exposure to mercury can result in a significant accumulation in the ovaries of mice following the application of skin-lightening cream. This may cause alterations in reproductive behavior and contribute to infertility or ovarian failure. Of course, these results need to be confirmed by further research. Imported or locally made skin-lightening creams are widely available in Saudi market. It would be ideal to ban the sale of these creams but unfortunately, advertisements in the mass media presenting celebrities and beauty specialists make these products more popular. Alternatively, public health authorities should encourage more reliance on prescribed creams for the treatment of skin pigmentation problems.

Penentuan Kadar Phosfor dari Crude Palm Oil (CPO) dan Refened Of Bleached Deodorized Palm Olein (RBDPO)

OpenAIRE

Ulfah, Afhami

2015-01-01

Analysis has been performed Determination of Phosphorus Levels on Crude Plam Oil (CPO) and Refened Bleaching Deodorized Plam Olein (RBDPO) in PT.SMART.Tbk Medan-Belawan. Determination of phosphorus content in CPO and RBDPO is performed using UV-Visible Spectofotometry. Result obtained phosphorus levels on CPO is 11, 1243 ppm and phosphorus levels on RBDPO is 2, 5837 ppm. This result indicates that the phosphorus in the CPO and RBDPO standards are a maximum of 30 ppm for CPO ...

Prevalence of microbial contamination of traditional ice-creams in ice-cream supplier trade units in Birjand in 2015: Short Communication

Directory of Open Access Journals (Sweden)

Mohadeseh Abolhasannezhad

2017-05-01

Full Text Available Traditional ice-cream is a type of ice-cream whose all processes of production and distribution are done by hand. The present study aimed at assessing the prevalence of bacterial contamination of traditional ice creams and its decisive factors. The current study was a descriptive cross-sectional one in Birjand in 2015. The samples were transferred under sterile conditions and cold chain, to a food laboratory. They went through laboratory tests of Enterobacteriaceae bacteria, Escherichia coli, and Staphylococcus aureus Cocos. The obtained results were analyzed using SPSS statistical software( V:15. The results showed that from among 96 samples collected 25 samples were acceptable while 71 samples were unusable. Maximum contaminations were due to Enterobacteriaceae in 39 cases (40%, and Staphylococcus aureus infection was found in 27 cases, (28% the least contamination-14 (15% cases -belonged to E. coli . In addition 39 infection (42.4% 8 (8.69% was because of coliforms. Besides, 8 cases were simultaneously contaminated with coliforms, escherichia coli and staphylococcus aureus, 12 samples (13.04% with coliforms, Escherichia coli, and Staphylococcus aureus; and 2 samples (2.17% were simultaneously contaminated with coliforms and E. coli. Birjand traditional ice-creams are highly contaminated with bacteria, which is a sign of poor hygiene in the preparation and distribution of this product.

Topical anesthesia with eutetic mixture of local anesthetics cream in vasectomy: 2 randomized trials

DEFF Research Database (Denmark)

Honnens de Lichtenberg, M; Krogh, J; Rye, B

1992-01-01

Two paired randomized trials testing topical anesthesia with a eutetic mixture of local anesthetics (EMLA cream*) in vasectomy were performed. In 1 trial EMLA cream was applied on 1 side of the scrotum, while infiltration anesthesia into the skin and subcutaneous tissue with mepivacaine was used...... on the contralateral side. All but 1 of the 13 patients (p less than 0.05) preferred infiltration anesthesia because of pain as the incision reached the subcutaneous tissue. In the other trial 29 patients received EMLA cream on 1 side of the scrotum before bilateral mepivacaine infiltration. There was significantly...... less pain on the sides with the anesthetic cream (p less than 0.001). Many patients would pay the price of the cream. In conclusion, EMLA cream cannot replace but it can supplement infiltration anesthesia during vasectomy....

Treatment of oral dysplasia with 5% imiquimod cream: short communication.

Science.gov (United States)

Mullins, R; Ansell, M; Laverick, S

2016-11-01

We report what we think is the first treatment of oral dysplasia with 5% imiquimod cream. A 60-year-old man presented with varying degrees of dysplasia on the soft palate. A cover plate was fabricated and the patient was prescribed 5% imiquimod cream, a topical imunomodulator, for six weeks. The lesion improved and histological examination of an incisional biopsy found no features of dysplasia. This case highlights the efficacy of imiquimod cream in the treatment of dysplasia, and the need for development of a preparation suitable for the oral mucosa. Copyright © 2016. Published by Elsevier Ltd.

Hydroquinone neuropathy following use of skin bleaching creams: case report.

Science.gov (United States)

Karamagi, C; Owino, E; Katabira, E T

2001-04-01

A 30-year old black woman presented with gradual onset of weakness of the legs associated with burning sensation in the feet for two months. She had been using two hydroquinone based skin bleaching creams (MGC by M. G. C. International, MEKAKO by Anglo Fabrics BOLTON Ltd) for about four years. Her BP was 80/40 mm Hg supine with un-recordable diastolic pressure on standing. She had decreased power (Grade 3/5), loss of deep tendon reflexes and impairment of deep sensation in the lower limbs. A complete blood count, urinalysis, serum electrolytes, serum creatinine and uric acid were all normal. Oral GTT, VDRL and brucella tests were negative. Chest and abdominal radiographs did not show any abnormalities. A diagnosis of peripheral neuropathy with autonomic neuropathy possibly due to hydroquinone toxicity was made and she was advised to stop using hydroquinone based skin bleaching creams. Four months later she was asymptomatic, her BP was 120/80 mmHg supine and standing, and neurological examination was normal. The case raises the question of whether hydroquinone based skin bleaching creams could be a cause of peripheral neuropathy and underscores the need for research on hydroquinone based skin bleaching creams and neuropathy particularly in black women involved in the sale and/or use of skin bleaching creams.

Exergetic performance analysis of an ice-cream manufacturing plant: A comprehensive survey

International Nuclear Information System (INIS)

Dowlati, Majid; Aghbashlo, Mortaza; Mojarab Soufiyan, Mohamad

2017-01-01

In this study, a comprehensive exergetic performance analysis of an ice-cream manufacturing plant was conducted in order to pinpoint the locations of thermodynamic inefficiencies. Exergetic performance parameters of each subunit of the plant were determined and illustrated individually through writing and solving energy and exergy balance equations on the basis of real operational data. The required data were acquired from a local ice-cream factory located in Tehran, Iran. The plant included three main subsystems including water steam generator, refrigeration system, and ice-cream production line. An attempt was also made to quantify the specific exergy destruction of the ice-cream manufacturing process. The functional exergetic efficiency of the water steam generator, refrigeration system, and ice-cream production line was determined at 17.45%, 25.52%, and 5.71%, respectively. The overall functional exergetic efficiency of the process was found to be 2.15%, while the specific exergy destruction was calculated as 719.80 kJ/kg. In general, exergy analysis and its derivatives could provide invaluable information over the conventional energy analysis, suggesting potential locations for the plant performance improvement. - Highlights: • An ice-cream manufacturing plant was exergetically analyzed using the actual data. • Water steaming unit had the highest irreversibility rate among the plant subunits. • The specific exergy destruction of the ice-cream manufacturing was 719.80 kJ/kg. • The overall process exergetic efficiency of the process was found to be 2.15%.

An ice-cream cone model for coronal mass ejections

Science.gov (United States)

Xue, X. H.; Wang, C. B.; Dou, X. K.

2005-08-01

In this study, we use an ice-cream cone model to analyze the geometrical and kinematical properties of the coronal mass ejections (CMEs). Assuming that in the early phase CMEs propagate with near-constant speed and angular width, some useful properties of CMEs, namely the radial speed (v), the angular width (α), and the location at the heliosphere, can be obtained considering the geometrical shapes of a CME as an ice-cream cone. This model is improved by (1) using an ice-cream cone to show the near real configuration of a CME, (2) determining the radial speed via fitting the projected speeds calculated from the height-time relation in different azimuthal angles, (3) not only applying to halo CMEs but also applying to nonhalo CMEs.

Production of staphylococcal enterotoxin A in cream-filled cake.

Science.gov (United States)

Anunciaçao, L L; Linardi, W R; do Carmo, L S; Bergdoll, M S

1995-07-01

Cakes were baked with normal ingredients and filled with cream, inoculated with different size enterotoxigenic-staphylococcal inocula. Samples of the cakes were incubated at room temperature and put in the refrigerator. Samples of cake and filling were taken at different times and analyzed for staphylococcal count and presence of enterotoxin. The smaller the inoculum, the longer the time required for sufficient growth (10(6)) to occur for production of detectable enterotoxin. Enterotoxin added to the cake dough before baking (210 degrees C, 45 min) did not survive the baking. The presence of enterotoxin in the contaminated cream filling indicated this as the cause of staphylococcal food poisoning from cream-filled cakes. Refrigeration of the cakes prevented the growth of the staphylococci.

Testing the reliability of ice-cream cone model

Science.gov (United States)

Pan, Zonghao; Shen, Chenglong; Wang, Chuanbing; Liu, Kai; Xue, Xianghui; Wang, Yuming; Wang, Shui

2015-04-01

Coronal Mass Ejections (CME)'s properties are important to not only the physical scene itself but space-weather prediction. Several models (such as cone model, GCS model, and so on) have been raised to get rid of the projection effects within the properties observed by spacecraft. According to SOHO/ LASCO observations, we obtain the 'real' 3D parameters of all the FFHCMEs (front-side full halo Coronal Mass Ejections) within the 24th solar cycle till July 2012, by the ice-cream cone model. Considering that the method to obtain 3D parameters from the CME observations by multi-satellite and multi-angle has higher accuracy, we use the GCS model to obtain the real propagation parameters of these CMEs in 3D space and compare the results with which by ice-cream cone model. Then we could discuss the reliability of the ice-cream cone model.

Production and characterization of ice cream with high content in oleic and linoleic fatty acids

DEFF Research Database (Denmark)

Marín-Suárez, Marta; García Moreno, Pedro Jesús; Padial-Domínguez, Marta

2016-01-01

Ice creams produced with unsaturated fats rich in oleic (OO, 70.7% of oleic) and linoleic (LO, 49.0% of linoleic) fatty acids, were compared to ice cream based on saturated coconut oil (CO, 50% of lauric acid). The globule size distribution of OO mix during aging (72 h at 4°C) followed a similar...... trend to CO mix, being stable after 48 h; whereas LO mix destabilized after 24 h. CO mix showed higher destabilization during ice cream production, but no significant differences among fats were observed in the particle size of the ice cream produced. The overrun was also lower for OO and LO ice creams...... (34.19 and 27.12%, respectively) compared to CO based ice cream (45.06%). However, an improved melting behavior, which gradually decreased from 88.69% for CO to 66.09% for LO ice cream, was observed....

Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream.

Science.gov (United States)

Balthazar, C F; Silva, H L A; Celeguini, R M S; Santos, R; Pastore, G M; Junior, C A Conte; Freitas, M Q; Nogueira, L C; Silva, M C; Cruz, A G

2015-07-01

The effect of the addition of galactooligosaccharide (GOS) on the physicochemical, optical, and sensory characteristics of ice cream was investigated. Vanilla ice cream was supplemented with 0, 1.5, and 3.0% (wt/wt) GOS and characterized for pH, firmness, color, melting, overrun, as well as subjected to a discriminative sensory test (triangle test). For comparison purposes, ice creams containing fructooligosaccharide were also manufactured. The GOS ice creams were characterized by increased firmness and lower melting rates. Different perceptions were reported in the sensory evaluation for the 3.0% GOS ice cream when compared with the control, which was not observed for the fructooligosaccharide ice cream. Overall, the findings suggest it is possible to produce GOS ice cream with improved stability in relation to the physicochemical parameters and sensory perception. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Alergia de contacto a perfumes: 5 anos de experiência de consulta

OpenAIRE

Ferreira, Margarida Silva Vicente

2016-01-01

Trabalho final do 6º ano médico com vista à atribuição do grau de mestre (área científica de dermatologia) no âmbito do ciclo de estudos de Mestrado Integrado em Medicina. A alergia de contacto a essências de perfumes é frequente e, dada a grande disseminação destas substâncias, a exposição repetida pode causar dermatite de contacto alérgica (DCA) com implicações na qualidade de vida dos indivíduos e nas suas atividades profissionais. O presente estudo teve como objetivo caract...

Frequent ice cream consumption is associated with reduced striatal response to receipt of an ice cream-based milkshake.

Science.gov (United States)

Burger, Kyle S; Stice, Eric

2012-04-01

Weight gain leads to reduced reward-region responsivity to energy-dense food receipt, and consumption of an energy-dense diet compared with an isocaloric, low-energy-density diet leads to reduced dopamine receptors. Furthermore, phasic dopamine signaling to palatable food receipt decreases after repeated intake of that food, which collectively suggests that frequent intake of an energy-dense food may reduce striatal response to receipt of that food. We tested the hypothesis that frequent ice cream consumption would be associated with reduced activation in reward-related brain regions (eg, striatum) in response to receipt of an ice cream-based milkshake and examined the influence of adipose tissue and the specificity of this relation. Healthy-weight adolescents (n = 151) underwent fMRI during receipt of a milkshake and during receipt of a tasteless solution. Percentage body fat, reported food intake, and food craving and liking were assessed. Milkshake receipt robustly activated the striatal regions, yet frequent ice cream consumption was associated with a reduced response to milkshake receipt in these reward-related brain regions. Percentage body fat, total energy intake, percentage of energy from fat and sugar, and intake of other energy-dense foods were not related to the neural response to milkshake receipt. Our results provide novel evidence that frequent consumption of ice cream, independent of body fat, is related to a reduction in reward-region responsivity in humans, paralleling the tolerance observed in drug addiction. Data also imply that intake of a particular energy-dense food results in attenuated reward-region responsivity specifically to that food, which suggests that sensory aspects of eating and reward learning may drive the specificity.

Calcium absorption from fortified ice cream formulations compared with calcium absorption from milk.

Science.gov (United States)

van der Hee, Regine M; Miret, Silvia; Slettenaar, Marieke; Duchateau, Guus S M J E; Rietveld, Anton G; Wilkinson, Joy E; Quail, Patricia J; Berry, Mark J; Dainty, Jack R; Teucher, Birgit; Fairweather-Tait, Susan J

2009-05-01

Optimal bone mass in early adulthood is achieved through appropriate diet and lifestyle, thereby protecting against osteoporosis and risk of bone fracture in later life. Calcium and vitamin D are essential to build adequate bones, but calcium intakes of many population groups do not meet dietary reference values. In addition, changes in dietary patterns are exacerbating the problem, thereby emphasizing the important role of calcium-rich food products. We have designed a calcium-fortified ice cream formulation that is lower in fat than regular ice cream and could provide a useful source of additional dietary calcium. Calcium absorption from two different ice cream formulations was determined in young adults and compared with milk. Sixteen healthy volunteers (25 to 45 years of age), recruited from the general public of The Netherlands, participated in a randomized, reference-controlled, double-blind cross-over study in which two test products and milk were consumed with a light standard breakfast on three separate occasions: a standard portion of ice cream (60 g) fortified with milk minerals and containing a low level (3%) of butter fat, ice cream (60 g) fortified with milk minerals and containing a typical level (9%) of coconut oil, and reduced-fat milk (1.7% milk fat) (200 mL). Calcium absorption was measured by the dual-label stable isotope technique. Effects on calcium absorption were evaluated by analysis of variance. Fractional absorption of calcium from the 3% butterfat ice cream, 9% coconut oil ice cream, and milk was 26%+/-8%, 28%+/-5%, and 31%+/-9%, respectively, and did not differ significantly (P=0.159). Results indicate that calcium bioavailability in the two calcium-fortified ice cream formulations used in this study is as high as milk, indicating that ice cream may be a good vehicle for delivery of calcium.

Survival of Lactobacillus acidophilus and Bacillus coagulans in probiotic and low-fat synbiotic ice-creams

Directory of Open Access Journals (Sweden)

M Hashemi

2013-11-01

Full Text Available In this study, survival of Lactobacillus acidophilus and Bacillus coagulans after freezing and during 90 days of storage at -18○C in probiotic and low-fat synbiotic ice-cream was evaluated. Addition to a control group (which was ordinary ice-cream, two probiotic ice-creams were formulated using L. acidophilus and B. coagulans and two synbiotic ice-creams were prepared using the aforementioned microorganisms but replacing 5% of milk-fat with inulin. The total solids of the ice-cream mixes did not differ significantly, however there was a significant difference (p

Development of deodorizing materials by radiation graft polymerization

International Nuclear Information System (INIS)

Sugo, Takanobu; Okamoto, Jiro; Fujiwara, Kunio; Sekiguchi, Hideo.

1989-01-01

With the development of society, the countermeasures for service water and sewerage in large cities and the environment preservation in industrial districts become difficult as their scale becomes larger. There are many unsolved problems, for example photochemical smog due to harmful gases, exhaust gas from automobiles, and smell of toilets and home waste water. The deodorizing materials used so far are mainly inorganic substances, and their ability of adsorbing harmful gases is very low. Besides, those are mostly granular, and limited in the formability. Therefore, it is expected to develop the fibrous adsorbent which has large adsorbing surface area and is easy to make filters. The chemical structures of the compounds having smell are shown. Eight legal bad smell substances which exert large influence to environment even in very small amount are designated. In this paper, the method of introducing functional radicals into existing fiber materials by the application of radiation graft polymerization process and the test of removing smelling compositions by using the obtained resin are reported. The experimental method, and the results of radiation graft polymerization, the adsorption of basic gases and acid gases, and gas flow test are described. (K.I.)

Development a computer codes to couple PWR-GALE output and PC-CREAM input

Science.gov (United States)

Kuntjoro, S.; Budi Setiawan, M.; Nursinta Adi, W.; Deswandri; Sunaryo, G. R.

2018-02-01

Radionuclide dispersion analysis is part of an important reactor safety analysis. From the analysis it can be obtained the amount of doses received by radiation workers and communities around nuclear reactor. The radionuclide dispersion analysis under normal operating conditions is carried out using the PC-CREAM code, and it requires input data such as source term and population distribution. Input data is derived from the output of another program that is PWR-GALE and written Population Distribution data in certain format. Compiling inputs for PC-CREAM programs manually requires high accuracy, as it involves large amounts of data in certain formats and often errors in compiling inputs manually. To minimize errors in input generation, than it is make coupling program for PWR-GALE and PC-CREAM programs and a program for writing population distribution according to the PC-CREAM input format. This work was conducted to create the coupling programming between PWR-GALE output and PC-CREAM input and programming to written population data in the required formats. Programming is done by using Python programming language which has advantages of multiplatform, object-oriented and interactive. The result of this work is software for coupling data of source term and written population distribution data. So that input to PC-CREAM program can be done easily and avoid formatting errors. Programming sourceterm coupling program PWR-GALE and PC-CREAM is completed, so that the creation of PC-CREAM inputs in souceterm and distribution data can be done easily and according to the desired format.

PBI creams: a spontaneously mutated mouse strain showing wild animal-type reactivity.

Science.gov (United States)

Hendrie, C A; Van Driel, K S; Talling, J C; Inglis, I R

2001-01-01

PBI creams are mice derived from warfarin-resistant wild stock that has been maintained under laboratory conditions since the 1970s. This study compares their behaviour to that of laboratory mice and wild house and wood mice. Animals were tested in a black/white box and a 2.64x1.4 m runway. In the black/white box, the behaviour of PBI creams was not significantly different from that of house mice and differed most from that of laboratory mice. Notably, the PBI creams showed the greatest activity and escape-orientated behaviours. When animals were approached by the experimenter in the open runway test, the PBI creams had higher flight speeds than both house and wood mice, whilst laboratory mice failed to respond. In the closed runway test where the animals could not escape, the PBI creams, house mice and wood mice all turned and attempted to run past the approaching experimenter, whilst the laboratory mice again failed to react. At the end of this test session, the time taken to catch each animal was recorded. It took less than 5 s to catch laboratory mice but significantly longer to catch the wild strains and the PBI creams (90-100 s for the latter). In these tests, the PBI creams showed wild animal-type reactivity, and as this behaviour has been retained in the laboratory colony for over 30 years, these animals may be useful in the study of the physiological and genetic basis of fear/anxiety in mice.

A double-blind randomised controlled trial of a natural oil-based emulsion (Moogoo Udder Cream®) containing allantoin versus aqueous cream for managing radiation-induced skin reactions in patients with cancer

International Nuclear Information System (INIS)

Chan, Raymond Javan; Keller, Jacqui; Cheuk, Robyn; Blades, Rae; Tripcony, Lee; Keogh, Samantha

2012-01-01

Radiation-induced skin reaction (RISR) is one of the most common and distressing side effects of radiotherapy in patients with cancer. It is featured with swelling, redness, itching, pain, breaks in skin, discomfort, and a burning sensation. There is a lack of convincing evidence supporting any single practice in the prevention or management of RISR. This double-blinded randomised controlled trial aims to investigate the effects of a natural oil-based emulsion containing allantoin (as known as Moogoo Udder Cream®) versus aqueous cream in reducing RISR, improving pain, itching and quality of life in this patient group. One group will receive Moogoo Udder Cream®. Another group will receive aqueous cream. Outcome measures will be collected using patient self-administered questionnaire, interviewer administered questionnaire and clinician assessment at commencement of radiotherapy, weekly during radiotherapy, and four weeks after the completion of radiotherapy. Despite advances of radiologic advances and supportive care, RISR are still not well managed. There is a lack of efficacious interventions in managing RISR. While anecdotal evidence suggests that Moogoo Udder Cream® may be effective in managing RISR, research is needed to substantiate this claim. This paper presents the design of a double blind randomised controlled trial that will evaluate the effects of Moogoo Udder Cream® versus aqueous cream for managing in RISR in patients with cancer. ACTRN 12612000568819

A double-blind randomised controlled trial of a natural oil-based emulsion (Moogoo Udder Cream®) containing allantoin versus aqueous cream for managing radiation-induced skin reactions in patients with cancer.

Science.gov (United States)

Chan, Raymond Javan; Keller, Jacqui; Cheuk, Robyn; Blades, Rae; Tripcony, Lee; Keogh, Samantha

2012-07-31

Radiation-induced skin reaction (RISR) is one of the most common and distressing side effects of radiotherapy in patients with cancer. It is featured with swelling, redness, itching, pain, breaks in skin, discomfort, and a burning sensation. There is a lack of convincing evidence supporting any single practice in the prevention or management of RISR. This double-blinded randomised controlled trial aims to investigate the effects of a natural oil-based emulsion containing allantoin (as known as Moogoo Udder Cream®) versus aqueous cream in reducing RISR, improving pain, itching and quality of life in this patient group. One group will receive Moogoo Udder Cream®. Another group will receive aqueous cream. Outcome measures will be collected using patient self-administered questionnaire, interviewer administered questionnaire and clinician assessment at commencement of radiotherapy, weekly during radiotherapy, and four weeks after the completion of radiotherapy. Despite advances of radiologic advances and supportive care, RISR are still not well managed. There is a lack of efficacious interventions in managing RISR. While anecdotal evidence suggests that Moogoo Udder Cream® may be effective in managing RISR, research is needed to substantiate this claim. This paper presents the design of a double blind randomised controlled trial that will evaluate the effects of Moogoo Udder Cream® versus aqueous cream for managing in RISR in patients with cancer. ACTRN 12612000568819.

Antimicrobial activity of the essential oil from Lippia sidoides, carvacrol and thymol against oral pathogens

Directory of Open Access Journals (Sweden)

M.A. Botelho

2007-03-01

Full Text Available Dental caries and periodontal disease are associated with oral pathogens. Several plant derivatives have been evaluated with respect to their antimicrobial effects against such pathogenic microorganisms. Lippia sidoides Cham (Verbenaceae, popularly known as "Alecrim-pimenta" is a typical shrub commonly found in the Northeast of Brazil. Many plant species belonging to the genus Lippia yield very fragrant essential oils of potential economic value which are used by the industry for the commercial production of perfumes, creams, lotions, and deodorants. Since the leaves of L. sidoides are also extensively used in popular medicine for the treatment of skin wounds and cuts, the objective of the present study was to evaluate the composition and antimicrobial activity of L. sidoides essential oil. The essential oil was obtained by hydro-distillation and analyzed by GC-MS. Twelve compounds were characterized, having as major constituents thymol (56.7% and carvacrol (16.7%. The antimicrobial activity of the oil and the major components was tested against cariogenic bacterial species of the genus Streptococcus as well as Candida albicans using the broth dilution and disk diffusion assays. The essential oil and its major components thymol and carvacrol exhibited potent antimicrobial activity against the organisms tested with minimum inhibitory concentrations ranging from 0.625 to 10.0 mg/mL. The most sensitive microorganisms were C. albicans and Streptococcus mutans. The essential oil of L. sidoides and its major components exert promising antimicrobial effects against oral pathogens and suggest its likely usefulness to combat oral microbial growth.

Antimicrobial activity of the essential oil from Lippia sidoides, carvacrol and thymol against oral pathogens.

Science.gov (United States)

Botelho, M A; Nogueira, N A P; Bastos, G M; Fonseca, S G C; Lemos, T L G; Matos, F J A; Montenegro, D; Heukelbach, J; Rao, V S; Brito, G A C

2007-03-01

Dental caries and periodontal disease are associated with oral pathogens. Several plant derivatives have been evaluated with respect to their antimicrobial effects against such pathogenic microorganisms. Lippia sidoides Cham (Verbenaceae), popularly known as "Alecrim-pimenta" is a typical shrub commonly found in the Northeast of Brazil. Many plant species belonging to the genus Lippia yield very fragrant essential oils of potential economic value which are used by the industry for the commercial production of perfumes, creams, lotions, and deodorants. Since the leaves of L. sidoides are also extensively used in popular medicine for the treatment of skin wounds and cuts, the objective of the present study was to evaluate the composition and antimicrobial activity of L. sidoides essential oil. The essential oil was obtained by hydro-distillation and analyzed by GC-MS. Twelve compounds were characterized, having as major constituents thymol (56.7%) and carvacrol (16.7%). The antimicrobial activity of the oil and the major components was tested against cariogenic bacterial species of the genus Streptococcus as well as Candida albicans using the broth dilution and disk diffusion assays. The essential oil and its major components thymol and carvacrol exhibited potent antimicrobial activity against the organisms tested with minimum inhibitory concentrations ranging from 0.625 to 10.0 mg/mL. The most sensitive microorganisms were C. albicans and Streptococcus mutans. The essential oil of L. sidoides and its major components exert promising antimicrobial effects against oral pathogens and suggest its likely usefulness to combat oral microbial growth.

Physical properties and caffeine release from creams prepared with different oils

Directory of Open Access Journals (Sweden)

Wojciechowska Katarzyna

2014-12-01

Full Text Available Caffeine is a methylxanthine typically found in the Coffee Arabica L plant. Generally, caffeine is well-known as a orally administered mild stimulant of the central nervous system. However, for cosmetic purpose, caffeine is an active compound ingredient, at 7% concentration, in several anticellulite products. The efficiency of this mode of delivery is not fully understood. Hence, the aim of the study was to ascertain the effectiveness of particular carriers to release this ingredient. In so doing, we prepared six creams based upon different oils (Sesame oil, Rice oil, Walnut oil, Coconut oil, Sweet almond oil and Jojoba oil, containing 5% of caffeine, and compared the release of the substance from the obtained preparations. Initially, all of the creams were subjected to a variety of physical tests, among these being for slippage and spreadability. Furthermore, their rheological properties were evaluated. Subsequently, the creams were tested for caffeine release. In the slippage and spreadability tests, the coconut oil-based cream was revealed as having the best parameters. However, the rheological tests showed that all of the preparations had the pseudoplastic character of flowing according to the Ostwald de Waele power law model. The power low index (n for all the preparations was from 0.2467-0.3179 at 20°C and 0.2821-0.3754 at 32°C. At 20°C, the Sesame oil-, Walnut oil-, Sweet almond oil- and Jojoba oil-based creams were thixotropic, but at 32°C, thixotropy appeared only in the Walnut oil-based creams.

Colour and spreadability of Neem (Azadirachta Indica A. juss) ointment and cream formulations

Science.gov (United States)

Zawiyyah, Azierah; Shamsul Anuar, Mohd

2018-04-01

Herbal plants are a major source of raw material for traditional medicines. Recently there has been an increase of interest to study the therapeutic potential of herbal plants as herbal care products. In this study, a preliminary study on the formulation of neem (Azadirachta Indica) ointment and cream have been conducted. The neem leaves were extracted and formulated into ointment and cream. The raw neem extract is added into the ointment and cream bases at four different concentrations (0% w/w, 0.5% w/w, 1% w/w and 2% w/w) and stored at three different storage temperatures (4°C, 25°C and 45°C). The semambu ointment and cream formulated were evaluated in terms of their colour and spreadability. It has been found that the extract content and storage temperature influence the colour and spreadability of the formulated neem ointment and cream.

The use of natural blueberry dye producing butter cream

Directory of Open Access Journals (Sweden)

G. O. Magomedov

2016-01-01

Full Text Available Creamy сream - finishing semi-finished product in the manufacture of pastry products. Tinting cream mass in different shades of color can improve the aesthetic appearance of the product appearance and make it more attractive. Natural blueberry anthocyanin dye has antioxidant, anti-cancer, anti-sclerotic, anti-allergic and anti-inflammatory properties, P-vitamin activity. The influence of the content of blueberry dye to change the chromaticity characteristics, organoleptic and physico-chemical parameters, shape keeping capacity, antioxidant activity of the samples of butter cream after manufacture and during storage. Based on the analysis of the results to give a butter cream pleasant pink color can be recommended dosage blueberry dye - 2.5 g / kg, with anthocyanin dye in this case is used as an antioxidant and as its use in the recommended amounts increases the antioxidant activity of 12.5 mg / 100 g (62.8% (relative to unstained samples cream. Pastry with a creamy semi-finished product, colored with natural blueberry dye, demand on the food market of confectionery products, and they can be recommended as the first baby food, people with lowered immunity, the elderly and mass consumption, as products contain vitamin E - 30 mg / 100 g of product (satisfaction of the daily requirement for vitamin makes - 75% and a significant amount of antioxidants. The facts make it possible to expand the range of competitive confectionery functionality diversify colors shades of cream, to improve its taste and aroma properties, enhance the nutritional value and shelf life due to the large amount of co-antioxidants.

Chemical properties and sensory quality of ice cream fortified with fish protein.

Science.gov (United States)

Shaviklo, Gholam Reza; Thorkelsson, Gudjon; Sveinsdottir, Kolbrun; Rafipour, Fereidon

2011-05-01

Fish protein powder is a functional ingredient that can be used for enhancing the nutritional value of food products. In this study the effect of fortification with different levels of fish protein powder (FP) on chemical properties and sensory quality of Persian ice cream with 0, 30 and 50 g kg(-1) FP during storage at - 18 °C for 4 months was investigated. Ice creams fortified with 50 and 30 g kg(-1) FP had significantly higher protein and solid-non-fat content than ice cream with 0% FP or 83, 69 and 51 g kg(-1) protein and 215, 204 and 181 g kg(-1) solid non-fat, respectively. All products had the same levels of fat, lactose, acidity and pH. They had similar sensory quality after production except for colour, but sensory properties of fortified samples changed significantly after 2 months of storage. Colour faded, cohesiveness decreased, sandiness/coarseness increased, sweetness decreased and fish flavour and off-odour increased. The control ice cream scored highest for additives odour and flavour. Development of ice cream fortified with fish protein powder could be an effective way to enhance nutritional and functional value of ice cream. But studies on storage stability, consumers' acceptance and attitudes are recommended if companies are planning to do so. Copyright © 2011 Society of Chemical Industry.

Sexual abuse and anti-wrinkle cream: evidence from octocrylene.

Science.gov (United States)

Jamey, Carole; Tracqui, Antoine; Ludes, Bertrand

2012-02-10

We report an alleged case of sexual assault in which an anti-wrinkle cream could have been used as a lubricant. Three anorectal samples taken from the victim were given to us in an attempt to document the presence of remains of the cream involved. After examining the composition of the cream, octocrylene (OCT) was selected as the most relevant marker for this analysis. An ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method was developed for identification of OCT. Anorectal samples were diluted with methanol and injected onto an Acquity BEH C18 column using a gradient mode with 0.1% formic acid/acetonitrile as the mobile phase. Data were acquired using positive electrospray ionization and multiple reaction monitoring. Three transitions were selected for OCT (m/z 362.2>250.0, m/z 362.2>232.0 and m/z 362.2>204.0). The analysis of the cream seized at the offender's home confirmed the presence of OCT as an ingredient, and the analysis of extracts from the anorectal samples also allowed the formal identification of OCT. These results strongly suggest that a cosmetic containing octocrylene as an ingredient has in fact been applied to the anus of the alleged victim. Copyright © 2011 Elsevier Ireland Ltd. All rights reserved.

Efficacy of Advanced Odomos repellent cream (N, N-diethyl-benzamide) against mosquito vectors.

Science.gov (United States)

Mittal, P K; Sreehari, U; Razdan, R K; Dash, A P; Ansari, M A

2011-04-01

Repellents are commonly used personal protection measures to avoid mosquito bites. In the present study, Advanced Odomos cream (12% N, N-diethyl-benzamide) was tested for its efficacy against mosquitoes in comparison to DEET (N,N-diethyl-3-methyl benzamide). Bioassays were conducted to assess the repellency of Advanced Odomos and DEET creams against Anopheles stephensi and Aedes aegypti. Their efficacy was tested on human volunteers applied with different concentrations of test creams ranging from 1 to 12 mg/cm 2 and by exposing them to mosquitoes at hourly intervals. Field evaluation was also carried out to test the duration of protection of the test creams against Anopheles and Aedes mosquitoes during whole night and day time collections, respectively on human volunteers. Mosquito collections were done using torch light and aspirator. Complete (100%) protection was achieved at 10 mg/cm 2 cream formulation of Advanced Odomos (1.2 mg a.i/cm 2 ) dose against An. stephensi and 12 mg/cm 2 (1.44 mg a.i./cm 2 ) against Ae. aegypti on human baits. There was no statistically significant differences in per cent protection against mosquito bites between Advanced Odomos and DEET cream (P>0.05) in respective doses. Complete protection up to 11 h was observed against Anopheles mosquitoes during whole night collections and up to 6 h against Ae. aegypti in day time collections. No adverse reactions such as itching, irritation, vomiting, nausea, etc. were reported by the volunteers. Advanced Odomos cream applied at 10 mg/cm 2 concentration provided 100% protection from Anopheles mosquitoes up to 11 h whereas about 6 h protection was recorded against Ae. aegypti. The laboratory and field trials indicate that for longer protection against Anopheles mosquitoes 10 mg/cm 2 will be appropriate and in case of Ae. aegypti more than 10 mg/cm 2 application is required for complete protection. In conclusion, the Advanced Odomos cream was comparable to the known repellent cream DEET for

Quantitative analysis of essential oils in perfume using multivariate curve resolution combined with comprehensive two-dimensional gas chromatography.

Science.gov (United States)

de Godoy, Luiz Antonio Fonseca; Hantao, Leandro Wang; Pedroso, Marcio Pozzobon; Poppi, Ronei Jesus; Augusto, Fabio

2011-08-05

The use of multivariate curve resolution (MCR) to build multivariate quantitative models using data obtained from comprehensive two-dimensional gas chromatography with flame ionization detection (GC×GC-FID) is presented and evaluated. The MCR algorithm presents some important features, such as second order advantage and the recovery of the instrumental response for each pure component after optimization by an alternating least squares (ALS) procedure. A model to quantify the essential oil of rosemary was built using a calibration set containing only known concentrations of the essential oil and cereal alcohol as solvent. A calibration curve correlating the concentration of the essential oil of rosemary and the instrumental response obtained from the MCR-ALS algorithm was obtained, and this calibration model was applied to predict the concentration of the oil in complex samples (mixtures of the essential oil, pineapple essence and commercial perfume). The values of the root mean square error of prediction (RMSEP) and of the root mean square error of the percentage deviation (RMSPD) obtained were 0.4% (v/v) and 7.2%, respectively. Additionally, a second model was built and used to evaluate the accuracy of the method. A model to quantify the essential oil of lemon grass was built and its concentration was predicted in the validation set and real perfume samples. The RMSEP and RMSPD obtained were 0.5% (v/v) and 6.9%, respectively, and the concentration of the essential oil of lemon grass in perfume agreed to the value informed by the manufacturer. The result indicates that the MCR algorithm is adequate to resolve the target chromatogram from the complex sample and to build multivariate models of GC×GC-FID data. Copyright © 2011 Elsevier B.V. All rights reserved.

Performance of CREAM Calorimeter Results of Beam Tests

CERN Document Server

Ahn, H S; Beatty, J J; Bigongiari, G; Castellina, A; Childers, J T; Conklin, N B; Coutu, S; Duvernois, M A; Ganel, O; Han, J H; Hyun, H J; Kang, T G; Kim, H J; Kim, K C; Kim, M Y; Kim, T; Kim, Y J; Lee, J K; Lee, M H; Lutz, L; Maestro, P; Malinine, A; Marrocchesi, P S; Mognet, S I; Nam, S W; Nutter, S; Park, N H; Park, H; Seo, E S; Sina, R; Syed, S; Song, C; Swordy, S; Wu, J; Yang, J; Zhang, H Q; Zei, R; Zinn, S Y

2005-01-01

The Cosmic Ray Energetics And Mass (CREAM), a balloon-borne experiment, is under preparation for a flight in Antarctica at the end of 2004. CREAM is planned to measure the energy spectrum and composition of cosmic rays directly at energies between 1 TeV and 1000 TeV. Incident particle energies will be measured by a transition radiation detector and a sampling calorimeter. The calorimeter was constructed at the University of Maryland and tested at CERN in 2003. Performance of the calorimeter during the beam tests is reported.

A double-blind randomised controlled trial of a natural oil-based emulsion (Moogoo Udder Cream® containing allantoin versus aqueous cream for managing radiation-induced skin reactions in patients with cancer

Directory of Open Access Journals (Sweden)

Chan Raymond

2012-07-01

Full Text Available Abstract Background Radiation-induced skin reaction (RISR is one of the most common and distressing side effects of radiotherapy in patients with cancer. It is featured with swelling, redness, itching, pain, breaks in skin, discomfort, and a burning sensation. There is a lack of convincing evidence supporting any single practice in the prevention or management of RISR. Methods/Designs This double-blinded randomised controlled trial aims to investigate the effects of a natural oil-based emulsion containing allantoin (as known as Moogoo Udder Cream® versus aqueous cream in reducing RISR, improving pain, itching and quality of life in this patient group. One group will receive Moogoo Udder Cream®. Another group will receive aqueous cream. Outcome measures will be collected using patient self-administered questionnaire, interviewer administered questionnaire and clinician assessment at commencement of radiotherapy, weekly during radiotherapy, and four weeks after the completion of radiotherapy. Discussion Despite advances of radiologic advances and supportive care, RISR are still not well managed. There is a lack of efficacious interventions in managing RISR. While anecdotal evidence suggests that Moogoo Udder Cream® may be effective in managing RISR, research is needed to substantiate this claim. This paper presents the design of a double blind randomised controlled trial that will evaluate the effects of Moogoo Udder Cream® versus aqueous cream for managing in RISR in patients with cancer. Trial registration ACTRN 12612000568819

Magnesium enriched lactic acid bacteria as a carrier for probiotic ice cream production.

Science.gov (United States)

Góral, Małgorzata; Kozłowicz, Katarzyna; Pankiewicz, Urszula; Góral, Dariusz

2018-01-15

The following strains of bacteria: Lactobacillus rhamnosus B 442, Lactobacillus rhamnosus 1937, and Lactococcus lactis JBB 500 were enriched with magnesium ions using Pulsed Electric Fields. The potentially probiotic strains were added to the mixture in the DVS process and applied for the production of ice cream which were then analyzed physicochemically and microbiologically. Results showed that addition of bacteria enriched with magnesium did not change chemical parameters of the ice cream and did not affect the freezing process, meltability, and hardness. No significant differences were noted in colour of the samples. The ice cream with addition of bacteria enriched with magnesium had higher adhesiveness. The results of viability determination showed that the total number of microorganisms in the ice cream was higher than in the starter cultures. Viability of the bacteria enriched with magnesium in the obtained ice cream was lower in comparison to the control samples. Copyright © 2017 Elsevier Ltd. All rights reserved.

Physical characteristic and irritation index of Syzigium aromaticum essential oil in O/W and W/O creams

Science.gov (United States)

Safriani, R.; Sugihartini, N.; Yuliani, S.

2017-11-01

Essential oil of Syzigium aromaticum has been formulated in O/W and W/O creams as anti-inflammatory dosage form. The purpose of this study was to evaluate the physical characteristic and irritation index of S. aromaticum essential oil in O/W and W/O creams. The creams were made by fusion method. The creams then were evaluated the physical characteristic including pH, viscosity, spreadability and adhesivity. The irritation index was obtained by irritation skin test in male rabbit. The results showed that the W/O and O/W creams have the value of pH: 6.3 and 6.27; spreadability: 3,18 and 4.17 cm2; adhesivity: 5.59 and 0.07 minutes; viscosity: 4.43 and 2.88 Pa.S, respectively. The irritation test showed that the control enhancer caused mild irritation in both of W/O and O/W creams. These findings indicated that type of cream might influence the physical characteristic and irritation index of S. aromaticum essential oil cream.

Herbal haemorrhoidal cream for haemorrhoids.

Science.gov (United States)

Gurel, Ebru; Ustunova, Savas; Ergin, Bulent; Tan, Nur; Caner, Metin; Tortum, Osman; Demirci-Tansel, Cihan

2013-10-31

Although hemorrhoids are one of the most common diseases in the world, the exact etiology underlying the development of hemorrhoids is not clear. Many different ointments are currently used to treat hemorrhoids; however, there is little evidence of the efficacy of these treatments to support their use. The aim of this study was to compare different herbal creams used for the treatment of hemorrhoids. Twenty-eight male Wistar albino rats, 6-8 weeks old and weighing 160-180 g, were used in this study as 1-control, 2-croton oil, 3-croton oil+fig leaves+artichoke leaves+walnut husks and 4-croton oil+fig leaves+artichoke leaves+walnut husks+horse chestnut fruit. After 3 days of croton oil application, rats were treated with 0.1 ml of cream or saline twice a day for 15 days by syringe. Tissue and blood samples were collected for histological, immunohistochemical and biochemical studies. Statistical significance was determined using one-way ANOVA followed by Tukey's multiple comparison tests. Croton oil administration resulted in severe inflammation. The third group showed partial improvement in inflammation; however, the greatest degree of improvement was seen in the fourth group, and some recovered areas were observed. Myeloperoxidase immunoreactivity was found to be decreased in the third and fourth groups compared to the second group. Additionally, biochemical analyses (Myeloperoxidase, Malondyaldehyde, nitrate/nitrite and nitrotyrosine levels and Superoxide Dismutase activity) were in agreement with the histological and immunohistochemical results. In conclusion, croton oil causes inflammation in the anal area and results in hemorrhoids. Treatment with our herbal hemorrhoid creams demonstrated anti-inflammatory and anti-oxidant effects in this model.

Enhancing the functional properties and nutritional quality of ice cream with processed amla (Indian gooseberry).

Science.gov (United States)

Goraya, Rajpreet Kaur; Bajwa, Usha

2015-12-01

Amla (Indian gooseberry) and its processed products are rich source of vitamin C, phenols, dietary fibre and antioxidants. In contrast, ice cream is a poor source of these phytochemicals and antioxidants; therefore, the present investigation was undertaken to enhance the functional properties and nutritional quality of ice cream with the incorporation of processed amla. Ice cream was prepared using amla shreds, pulp, preserve and candy at 5 to 20 % and powder at 0.5 to 2.0 % levels in ice cream mix prior to freezing. Inclusion of amla products at augmented levels resulted in significant changes in physico-chemical properties and phytochemical content of ice cream. The total solids decreased on addition of shreds and pulp and increased with preserve, candy and powder in ice cream at increasing levels. The functional constituents i.e. fibre, total phenols, tannins, ascorbic acid and antioxidant activity increased with greater level of inclusion. Incorporation of processed amla raised the melting resistance of ice cream and decreased the overrun. The samples with 5 % shreds and pulp, 10 % preserve and candy and 0.5 % powder were found to have highest overall acceptability scores. Inclusion of amla in all the forms i.e. shreds, pulp, preserve, candy and powder enhanced the functional properties and nutritional value of ice cream.

Rheological investigation of body cream and body lotion in actual application conditions

Science.gov (United States)

Kwak, Min-Sun; Ahn, Hye-Jin; Song, Ki-Won

2015-08-01

The objective of the present study is to systematically evaluate and compare the rheological behaviors of body cream and body lotion in actual usage situations. Using a strain-controlled rheometer, the steady shear flow properties of commercially available body cream and body lotion were measured over a wide range of shear rates, and the linear viscoelastic properties of these two materials in small amplitude oscillatory shear flow fields were measured over a broad range of angular frequencies. The temperature dependency of the linear viscoelastic behaviors was additionally investigated over a temperature range most relevant to usual human life. The main findings obtained from this study are summarized as follows: (1) Body cream and body lotion exhibit a finite magnitude of yield stress. This feature is directly related to the primary (initial) skin feel that consumers usually experience during actual usage. (2) Body cream and body lotion exhibit a pronounced shear-thinning behavior. This feature is closely connected with the spreadability when cosmetics are applied onto the human skin. (3) The linear viscoelastic behaviors of body cream and body lotion are dominated by an elastic nature. These solid-like properties become a criterion to assess the selfstorage stability of cosmetic products. (4) A modified form of the Cox-Merz rule provides a good ability to predict the relationship between steady shear flow and dynamic viscoelastic properties for body cream and body lotion. (5) The storage modulus and loss modulus of body cream show a qualitatively similar tendency to gradually decrease with an increase in temperature. In the case of body lotion, with an increase in temperature, the storage modulus is progressively decreased while the loss modulus is slightly increased and then decreased. This information gives us a criterion to judge how the characteristics of cosmetic products are changed by the usual human environments.

CIEL*a*b* color space predictive models for colorimetry devices--analysis of perfume quality.

Science.gov (United States)

Korifi, Rabia; Le Dréau, Yveline; Antinelli, Jean-François; Valls, Robert; Dupuy, Nathalie

2013-01-30

Color perception plays a major role in the consumer evaluation of perfume quality. Consumers need first to be entirely satisfied with the sensory properties of products, before other quality dimensions become relevant. The evaluation of complex mixtures color presents a challenge even for modern analytical techniques. A variety of instruments are available for color measurement. They can be classified as tristimulus colorimeters and spectrophotometers. Obsolescence of the electronics of old tristimulus colorimeter arises from the difficulty in finding repair parts and leads to its replacement by more modern instruments. High quality levels in color measurement, i.e., accuracy and reliability in color control are the major advantages of the new generation of color instrumentation, the integrating sphere spectrophotometer. Two models of spectrophotometer were tested in transmittance mode, employing the d/0° geometry. The CIEL(*)a(*)b(*) color space parameters were measured with each instrument for 380 samples of raw materials and bases used in the perfume compositions. The results were graphically compared between the colorimeter device and the spectrophotometer devices. All color space parameters obtained with the colorimeter were used as dependent variables to generate regression equations with values obtained from the spectrophotometers. The data was statistically analyzed to create predictive model between the reference and the target instruments through two methods. The first method uses linear regression analysis and the second method consists of partial least square regression (PLS) on each component. Copyright © 2012 Elsevier B.V. All rights reserved.

Utilization of modified starch from avocado (Persea americana Mill.) seed in cream soup production

Science.gov (United States)

Cornelia, M.; Christianti, A.

2018-01-01

Avocado (Persea americana Mill.) seed was often seen as waste and underutilized resources, especially in the food industry. The aim of this research was to modify the structure of avocado seed starch using the cross-linking method, to improve the viscosity stability in the cream soup. In the preliminary research, starch was isolated from the seed and modified by STPP (sodium tripolyphosphate) with 2%, 4%, and 6% concentration and were reacted for 1, 2, and 3 hours. Starches were analyzed for moisture and ash content, paste clarity, gel strength, swelling power, solubility, yield, and degree of whiteness. Based on the analysis results, the best reaction time and STPP concentration was 6% at 1 hour reaction time. Native starch and the best-modified starch were applied in the cream soup and compared with commercial cream soup. Cream soups were analyzed for viscosity stability using viscometer in 0, 1, 3, and 5 hours after storage in room temperature. The result showed that cream soup using modified starch has better viscosity stability than native starch and commercial cream soup after 5 hours storage, which was 181.7 ± 4.85 cP. Sensory analysis showed that cream soup using modified starch was more acceptable than the others. Avocado seed modified starch has phosphate group that strengthen the starch chain to prevent viscosity breakdown.

A comparative study of the rheological and sensory properties of a petroleum-free and a petroleum-based cosmetic cream.

Science.gov (United States)

Wang, Fan C; Marangoni, Alejandro G

A petroleum-free skin cream was developed using food-grade ingredients. The rheological and sensorial properties of this petroleum-free skin cream were compared to a commercially available petroleum-based skin cream. Specifically, large-amplitude oscillatory shear (LAOS) characterization of the two skin creams was performed. The petroleum-free skin cream showed similar linear and nonlinear viscoelastic rheological properties, comparable skin hydration functions, and consumer acceptance as the commercially available skin cream. A schematic diagram aiming to correlate the physical and sensorial properties of skin cream was also proposed at the end of the work. Results of this work could provide the cosmetic industry necessary information for the development of alternatives for petroleum-based skin creams.

The effect of gum tragacanth on the rheological properties of salep based ice cream mix.

Science.gov (United States)

Kurt, Abdullah; Cengiz, Alime; Kahyaoglu, Talip

2016-06-05

The influence of concentration (0-0.5%, w/w) of gum tragacanth (GT) on thixotropy, dynamic, and creep-recovery rheological properties of ice cream mixes prepared with milk or water based were investigated. These properties were used to evaluate the viscoelastic behavior and internal structure of ice cream network. The textural properties of ice cream were also evaluated. Thixotropy values of samples were reduced by increasing GT concentration. The dynamic and creep-recovery analyses exhibited that GT addition increased both ice cream elastic and viscous behaviors. The increasing of Burger's model parameters with GT concentration indicated higher resistance network to the stress and more elastic behavior of samples. The applying of Cox-Merz rule is possible by using shift factor (α). GT also led to an increase in Young's modulus and the stickiness of ice creams. The obtained results highlighted the possible application of GT as a valuable member to promote structural properties of ice cream. Copyright © 2016 Elsevier Ltd. All rights reserved.

Long-term stability investigation of o/w cosmetic creams stabilized by mixed emulsifier

Directory of Open Access Journals (Sweden)

Đekić Ljiljana M.

2012-01-01

Full Text Available Polyglyceryl-3 Methylglucose Distearate (PMD, TEGO® Care 450, Evonik, Germanyis natural (vegetable, non-ionic, PEG-free emulsifier, suitable for the formulation of oil-in-water (o/w cosmetic creams and lotions. The oil phase components can be selected from mineral oils, vegetable oils and synthetic esters, which enable different variety of application profile of these emulsions. It is possible to prepare stable emulsions using low-level concentration of the PMD (2-3% if lotions contain 10-25%, and creams 20-40 % of oil phase. PMD forms liquid crystal structure in the presence of stearic acid, glyceryl stearate, fatty alcohols, or their combinations. The o/w type creams, stabilized by these mixed emulsifiers are complex, multiphase systems. The aim of this work was to formulate, prepare and investigate long-term stability of the o/w creams stabilized by mixed emulsifier polyglyceryl-3 methylglucose distearate/glyceryl stearate/stearyl alcohol, depending on concentration levels of PMD (2% or 3% and oil:water phase ratio (20:80 and 30:70. The samples were prepared using hot/hot procedure. Organoleptic inspection, centrifugation test, rheological measurements, electric conductivity and pH value measurements were performed 72 h, 1, 3, 12 and 30 months after preparation. The prepared samples were apparently white and homogenous creams. The consistency and homogeneity were preserved after centrifugation of the creams after 72 h, 1, 3, 12 and 30 months storage, and no phase separation could be detected. The pH values obtained are suitable for skin application. Conductivity values (25.2-63.7 μS cm1, 72 h after preparation were attributed to the multiple phase o/w emulsions with high percentages of fixed water. Results of the rheological measurements have shown that the investigated creams exhibited non-Newtonian thyxotropic behavior. The concentration of emulsifier PMD and oil phase content had an influence on the rheological parameters of investigated

The use of (perfumed) oil in Hittite rituals with particular emphasis on funerary practices

DEFF Research Database (Denmark)

Vigo, Matteo

2014-01-01

of the rituals we can infer that oil was used for several purposes. In this article attention is placed on the use of ‘perfumed oil’ in rituals with particular emphasis on funerary practices. In addition, selected possible comparisons with other funerary contexts are briefly presented....... terms or their equivalents - usually concealed behind logograms - helps philologists to identify oil products. The use of oil obtained from different plants is richly attested in different genres. In this respect, the description of ritual scenarios seems to be very productive. From procedures...

A critical overview: The reason for the public sector’s ice cream production in Turkey

Directory of Open Access Journals (Sweden)

Berkan KARAGÖZ

2011-12-01

Full Text Available Whereas, the public sector in Turkey has withdrawn from the production of private goods, the public sector in Turkey still has produces ice cream. In recent years, related public enterprise has taken up the capacity expansion of ice cream production. And also, it has got a target of growing market share. However, there isn’t a strong argument about the public sector’s ice cream production. In this study, it is researched that why the public sector in Turkey produces ice cream.

Do perfume additives termed human pheromones warrant being termed pheromones?

Science.gov (United States)

Winman, Anders

2004-09-30

Two studies of the effects of perfume additives, termed human pheromones by the authors, have conveyed the message that these substances can promote an increase in human sociosexual behaviour [Physiol. Behav. 75 (2003) R1; Arch. Sex. Behav. 27 (1998) R2]. The present paper presents an extended analysis of this data. It is shown that in neither study is there a statistically significant increase in any of the sociosexual behaviours for the experimental groups. In the control groups of both studies, there are, however, moderate but statistically significant decreases in the corresponding behaviour. Most notably, there is no support in data for the claim that the substances increase the attractiveness of the wearers of the substances to the other sex. It is concluded that more research using matched homogenous groups of participants is needed. Copyright 2004 Elsevier Inc.

When ice cream was poisonous: adulteration, ptomaines, and bacteriology in the United States, 1850-1910.

Science.gov (United States)

Geist, Edward

2012-01-01

With the increasing popularity of ice cream in the nineteenth century, the incidence of foodborne illness attributed to this dessert exploded. Struggling to understand the causes of the mysterious and sometimes lethal ailment called "ice cream poisoning," Victorian doctors and scientists advanced theories including toxic vanilla, galvanism in ice cream freezers, and extreme indigestion. In the late 1880s Victor C. Vaughan's argument that ice cream poisoning could be attributed to the ptomaine "tyrotoxicon" received widespread acceptance. To date historians have neglected the role played by the ptomaine theory of food poisoning in shaping the evolution of both scientific thinking and public health in the late nineteenth century. The case of ice cream poisoning illustrates the emergence, impact, and decline of the ptomaine idea.

Using CREAM and CEMonitor for job submission and management in the gLite middleware

Energy Technology Data Exchange (ETDEWEB)

Aiftimiei, C; Andreetto, P; Bertocco, S; Dalla Fina, S; Dorigo, A; Frizziero, E; Gianelle, A; Mazzucato, M; Sgaravatto, M; Traldi, S; Zangrando, L [INFN Padova, Via Marzolo 8, I-35131 Padova (Italy); Marzolla, M [Dipartimento di Scienze dell' Informazione, Universita di Bologna, Mura A. Zamboni 7, I-40127 Bologna (Italy); Lorenzo, P Mendez; Miccio, V [CERN, BAT. 28-1-019, 1211 Geneve (Switzerland)

2010-04-01

In this paper we describe the use of CREAM and CEMonitor services for job submission and management within the gLite Grid middleware. Both CREAM and CEMonitor address one of the most fundamental operations of a Grid middleware, that is job submission and management. Specifically, CREAM is a job management service used for submitting, managing and monitoring computational jobs. CEMonitor is an event notification framework, which can be coupled with CREAM to provide the users with asynchronous job status change notifications. Both components have been integrated in the gLite Workload Management System by means of ICE (Interface to CREAM Environment). These software components have been released for production in the EGEE Grid infrastructure and, for what concerns the CEMonitor service, also in the OSG Grid. In this paper we report the current status of these services, the achieved results, and the issues that still have to be addressed.

Using CREAM and CEMonitor for job submission and management in the gLite middleware

International Nuclear Information System (INIS)

Aiftimiei, C; Andreetto, P; Bertocco, S; Dalla Fina, S; Dorigo, A; Frizziero, E; Gianelle, A; Mazzucato, M; Sgaravatto, M; Traldi, S; Zangrando, L; Marzolla, M; Lorenzo, P Mendez; Miccio, V

2010-01-01

In this paper we describe the use of CREAM and CEMonitor services for job submission and management within the gLite Grid middleware. Both CREAM and CEMonitor address one of the most fundamental operations of a Grid middleware, that is job submission and management. Specifically, CREAM is a job management service used for submitting, managing and monitoring computational jobs. CEMonitor is an event notification framework, which can be coupled with CREAM to provide the users with asynchronous job status change notifications. Both components have been integrated in the gLite Workload Management System by means of ICE (Interface to CREAM Environment). These software components have been released for production in the EGEE Grid infrastructure and, for what concerns the CEMonitor service, also in the OSG Grid. In this paper we report the current status of these services, the achieved results, and the issues that still have to be addressed.

Evaluation of physicochemical, textural and sensorial characteristics of low-fat or low-sugar synbiotic ice-cream

Directory of Open Access Journals (Sweden)

M Hashemi

2015-08-01

Full Text Available Replacing a part of fat and sugar in ice-cream by inulin and lactulose as prebiotic may create a healthier product. Two low-fat and two low-sugar synbiotic ice-cream samples were manufactured inoculated with Lactobacillus acidophilus or Bacillus coagulans. The physicochemical, textural and sensorial characteristics of the samples were compared with regular ice-cream as control. Low-fat and low-sugar synbiotic ice-cream formulations were prepared by replacing 5% of the fat and sugar contents of the control formula by inulin and lactulose, respectively. According to the results, although the total solids of the ice-cream mixes did not differ significantly, there were significant (p

A review of modern instrumental techniques for measurements of ice cream characteristics.

Science.gov (United States)

Bahram-Parvar, Maryam

2015-12-01

There is an increasing demand of the food industries and research institutes to have means of measurement allowing the characterization of foods. Ice cream, as a complex food system, consists of a frozen matrix containing air bubbles, fat globules, ice crystals, and an unfrozen serum phase. Some deficiencies in conventional methods for testing this product encourage the use of alternative techniques such as rheometry, spectroscopy, X-ray, electro-analytical techniques, ultrasound, and laser. Despite the development of novel instrumental applications in food science, use of some of them in ice cream testing is few, but has shown promising results. Developing the novel methods should increase our understanding of characteristics of ice cream and may allow online testing of the product. This review article discusses the potential of destructive and non-destructive methodologies in determining the quality and characteristics of ice cream and similar products. Copyright © 2015. Published by Elsevier Ltd.

Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream.

Science.gov (United States)

Rolon, M Laura; Bakke, Alyssa J; Coupland, John N; Hayes, John E; Roberts, Robert F

2017-07-01

Ice cream is a complex food matrix that contains multiple physical phases. Removal of 1 ingredient may affect not only its physical properties but also multiple sensory characteristics that may or may not be important to consumers. Fat not only contributes to texture, mouth feel, and flavor, but also serves as a structural element. We evaluated the effect of replacing fat with maltodextrin (MD) on select physical properties of ice cream and on consumer acceptability. Vanilla ice creams were formulated to contain 6, 8, 10, 12, and 14% fat, and the difference was made up with 8, 6, 4, 2, and 0% maltodextrin, respectively, to balance the mix. Physical characterization included measurements of overrun, apparent viscosity, fat particle size, fat destabilization, hardness, and melting rate. A series of sensory tests were conducted to measure liking and the intensity of various attributes. Tests were also conducted after 19 weeks of storage at -18°C to assess changes in acceptance due to prolonged storage at unfavorable temperatures. Then, discrimination tests were performed to determine which differences in fat content were detectable by consumers. Mix viscosity decreased with increasing fat content and decreasing maltodextrin content. Fat particle size and fat destabilization significantly increased with increasing fat content. However, acceptability did not differ significantly across the samples for fresh or stored ice cream. Following storage, ice creams with 6, 12, and 14% fat did not differ in acceptability compared with fresh ice cream. However, the 8% fat, 6% MD and 10% fat, 4% MD ice creams showed a significant drop in acceptance after storage relative to fresh ice cream at the same fat content. Consumers were unable to detect a difference of 2 percentage points in fat level between 6 and 12% fat. They were able to detect a difference of 4 percentage points for ice creams with 6% versus 10%, but not for those with 8% versus 12% fat. Removing fat and replacing

Effect of pasteurization on the decay of Mycobacterium bovis in milk cream

Directory of Open Access Journals (Sweden)

Livia de Andrade Rodrigues

2016-11-01

Full Text Available Milk cream must be pasteurized in order to be sold in Brazil. However, there are no specific legal requirements for this product, and producers set their own pasteurization parameters using the ones approved for milk as a reference. Considering that fat protects bacteria from heat, that no thermal inactivation studies have been performed on Mycobacterium bovis present in cream, and that bovine tuberculosis is endemic in Brazil, the aim of this study was to evaluate the inactivation of M. bovis in milk cream subjected to commercial parameters of pasteurization. Milk cream samples were contaminated and pasteurized in a water bath at 75, 80, 85, and 90°C for 5 and 15 s. M. bovis cells were plated onto Stonebrink-Leslie medium, incubated at 36°C for 45 days, and quantified; the result was expressed in log CFU mL-1. The fat content of the samples ranged from 34% to 37% and the average initial load of M. bovis was 8.0 Log CFU mL-1. The average decay of the M. bovis populations was 4.0, 4.3, 4.9 and 6.7 log CFU mL-1 when the cream was incubated for 15 sec at 75, 80, 85 and 90°C, respectively, showing that the efficiency of the heat treatment was improved by increasing the temperature of the process. Given the lipophilic nature of M. bovis, the cream should be subjected to more intense parameters of pasteurization than those applied to milk.

Preparation of Biodiesel with Liquid Synergetic Lipases from Rapeseed Oil Deodorizer Distillate.

Science.gov (United States)

Zeng, Leping; He, Yaojia; Jiao, Liangcheng; Li, Kai; Yan, Yunjun

2017-11-01

To reduce industrial production cost, cheap and easily available rapeseed oil deodorizer distillates were used as feedstock to prepare biodiesel in this study. As a result, liquid forms of Candida rugosa lipase and Rhizopus oryzae lipase (ROL) were functioned as new and effective catalysts with biodiesel yield of 92.63% for 30 h and 94.36% for 9 h, respectively. Furthermore, the synergetic effect between the two lipases was employed to enhance biodiesel yield with a result of 98.16% in 6 h under optimized conditions via response surface methodology. The obtained conversion rate surpassed both yields of the individual two lipases and markedly shortened the reaction time. The resultant optimal conditions were ROL ratio 0.84, water content 46 wt% (w/w), reaction temperature 34 °C, and reaction time 6 h.

Manufacture of ice cream with improved microbiological safety by using gamma irradiation

International Nuclear Information System (INIS)

Lee, Ju-Woon; Kim, Hyun-Joo; Yoon, Yohan; Kim, Jae-Hun; Ham, Jun-Sang; Byun, Myung-Woo; Baek, Min; Jo, Cheorun; Shin, Myung-Gon

2009-01-01

Children suffered from leukemia want to eat delicious dishes, such as cake and ice cream. However, it is very difficult to serve these foods to immune-compromised patients without application of any adequate sanitary measures. This study was conducted to evaluate application of irradiation to frozen ready-to-eat food, ice cream. Three ice creams with flavors of vanilla, chocolate and strawberry were manufactured and gamma irradiated at the absorbed doses of 1, 3, and 5 kGy at -70 deg. C. Total microflora and coliform bacteria were determined, and Listeria spp., Escherichia coli and Salmonella spp. were also tested by the use of API 20E Kit. Aerobic bacteria, yeast/mold and coliforms were contaminated in the levels of 2.3 to 3.3, 2.3 to 2.7 and 1.7 to 2.4 log CFU/g, respectively. In samples irradiated at 5 kGy, the growth of any microorganisms could not be observed. Listeria spp. and E. coli were detected at non-irradiated samples, but S. spp. was not existed. D 10 values of L. ivanovii and E. coli were 0.75 and 0.31 kGy, respectively, in ice cream. From these results, irradiation technology can reduce the risk by the food-borne pathogens of ice cream.

Manufacture of ice cream with improved microbiological safety by using gamma irradiation

Energy Technology Data Exchange (ETDEWEB)

Lee, Ju-Woon [Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185 (Korea, Republic of)], E-mail: sjwlee@kaeri.re.kr; Kim, Hyun-Joo; Yoon, Yohan; Kim, Jae-Hun [Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185 (Korea, Republic of); Ham, Jun-Sang [Animal Products Processing Division, National Livestock Research Institute, Rural Development Administration, Suwon 441-706 (Korea, Republic of); Byun, Myung-Woo [Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185 (Korea, Republic of); Baek, Min [Atomic Energy Policy Division, Ministry of Science and Technology, Seoul 110-760 (Korea, Republic of); Jo, Cheorun [Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764 (Korea, Republic of); Shin, Myung-Gon [Department of Food Science and Biotechnology, Woosong University, Daejeon, 300-718 (Korea, Republic of)

2009-07-15

Children suffered from leukemia want to eat delicious dishes, such as cake and ice cream. However, it is very difficult to serve these foods to immune-compromised patients without application of any adequate sanitary measures. This study was conducted to evaluate application of irradiation to frozen ready-to-eat food, ice cream. Three ice creams with flavors of vanilla, chocolate and strawberry were manufactured and gamma irradiated at the absorbed doses of 1, 3, and 5 kGy at -70 deg. C. Total microflora and coliform bacteria were determined, and Listeria spp., Escherichia coli and Salmonella spp. were also tested by the use of API 20E Kit. Aerobic bacteria, yeast/mold and coliforms were contaminated in the levels of 2.3 to 3.3, 2.3 to 2.7 and 1.7 to 2.4 log CFU/g, respectively. In samples irradiated at 5 kGy, the growth of any microorganisms could not be observed. Listeria spp. and E. coli were detected at non-irradiated samples, but S. spp. was not existed. D{sub 10} values of L. ivanovii and E. coli were 0.75 and 0.31 kGy, respectively, in ice cream. From these results, irradiation technology can reduce the risk by the food-borne pathogens of ice cream.

Reward sensitivity predicts ice cream-related attentional bias assessed by inattentional blindness.

Science.gov (United States)

Li, Xiaoming; Tao, Qian; Fang, Ya; Cheng, Chen; Hao, Yangyang; Qi, Jianjun; Li, Yu; Zhang, Wei; Wang, Ying; Zhang, Xiaochu

2015-06-01

The cognitive mechanism underlying the association between individual differences in reward sensitivity and food craving is unknown. The present study explored the mechanism by examining the role of reward sensitivity in attentional bias toward ice cream cues. Forty-nine college students who displayed high level of ice cream craving (HICs) and 46 who displayed low level of ice cream craving (LICs) performed an inattentional blindness (IB) task which was used to assess attentional bias for ice cream. In addition, reward sensitivity and coping style were assessed by the Behavior Inhibition System/Behavior Activation System Scales and Simplified Coping Style Questionnaire. Results showed significant higher identification rate of the critical stimulus in the HICs than LICs, suggesting greater attentional bias for ice cream in the HICs. It was indicated that attentional bias for food cues persisted even under inattentional condition. Furthermore, a significant correlation was found between the attentional bias and reward sensitivity after controlling for coping style, and reward sensitivity predicted attentional bias for food cues. The mediation analyses showed that attentional bias mediated the relationship between reward sensitivity and food craving. Those findings suggest that the association between individual differences in reward sensitivity and food craving may be attributed to attentional bias for food-related cues. Copyright © 2015 Elsevier Ltd. All rights reserved.

Manufacture of ice cream with improved microbiological safety by using gamma irradiation

Science.gov (United States)

Lee, Ju-Woon; Kim, Hyun-Joo; Yoon, Yohan; Kim, Jae-Hun; Ham, Jun-Sang; Byun, Myung-Woo; Baek, Min; Jo, Cheorun; Shin, Myung-Gon

2009-07-01

Children suffered from leukemia want to eat delicious dishes, such as cake and ice cream. However, it is very difficult to serve these foods to immune-compromised patients without application of any adequate sanitary measures. This study was conducted to evaluate application of irradiation to frozen ready-to-eat food, ice cream. Three ice creams with flavors of vanilla, chocolate and strawberry were manufactured and gamma irradiated at the absorbed doses of 1, 3, and 5 kGy at -70 °C. Total microflora and coliform bacteria were determined, and Listeria spp., Escherichia coli and Salmonella spp. were also tested by the use of API 20E Kit. Aerobic bacteria, yeast/mold and coliforms were contaminated in the levels of 2.3 to 3.3, 2.3 to 2.7 and 1.7 to 2.4 log CFU/g, respectively. In samples irradiated at 5 kGy, the growth of any microorganisms could not be observed. Listeria spp. and E. coli were detected at non-irradiated samples, but S. spp. was not existed. D10 values of L. ivanovii and E. coli were 0.75 and 0.31 kGy, respectively, in ice cream. From these results, irradiation technology can reduce the risk by the food-borne pathogens of ice cream.

Development of Job’s tears ice cream recipes with carrot juice and pumpkin paste

OpenAIRE

Wiwat Wangcharoen

2011-01-01

Carrot juice and pumpkin paste were used as ingredients in Job’s tears ice cream. Carrot juice or pumpkin paste added at 50% was equally preferred by 100 consumers compared to the original Job’s tears ice cream. The new types of ice cream were lower in antioxidant capacity and higher in total phenolic content but could still be considered as potential antioxidant products. Purchase intent was significantly increased (p

Determination of toxic elements in beauty creams by X-ray spectrometric techniques (2001-2002)

International Nuclear Information System (INIS)

War-War-Myo-Aung

2002-01-01

This paper is carried out to examine the contents of toxic heavy metals in various kinds of beauty creams by using Energy Dispersive X-ray Fluorescence Technique (EDXRF). By applying EDXRF system, it si found that most of the beauty creams contained titanium and zinc, and some of the beauty creams contained lead, bismuth, iron and mercury. Among the heavy toxic metals, mercury is the most harmful to human's health. (author)

Delicious ice cream, why does salt thaw ice?

Science.gov (United States)

Bagnoli, Franco

2016-03-01

Plain Awful is an imaginary valley on the Andes populated by a highly-imitative, cubical people for which the most criminal offence is to exhibit round objects. The duck family (Scrooge, Donald and nephews) are teaming against Scrooge's worst enemy, Flintheart Glomgold, trying to buy the famous Plain Awful square eggs. Inadvertently, Scrooge violates the taboo, showing his Number One Dime, and is imprisoned in the stone quarries. He can be released only after the presentation of an ice cream soda to the President of Plain Awful. Donald and his nephews fly with Flintheart to deliver it, but Scrooge's enemy, of course, betrays the previous agreement after getting the ice cream, forcing the ducks into making an emergence replacement on the spot. Using dried milk, sugar and chocolate from their ration packs, plus some snow and salt for cooling they are able make the ice cream, and after dressing it with the carbonated water from a fire extinguisher they finally manage to produce the desired dessert. This comic may serve as an introduction to the "mysterious" phenomenon that added salt melts the ice and, even more surprising, does it by lowering the temperature of the mixture.

Sensory evaluation of gamma irradiated coconut cream powder

International Nuclear Information System (INIS)

Ros Anita Ahmad Ramli; Foziah Ali; Norimah Yusof; Zainab Harun

2004-01-01

A study was conducted to determine the effect of gamma irradiation (5, 10 and 15kGy) and storage on the sensory quality of coconut cream powder. Ageing process was achieved using GEER oven at 60 degree C for seven days, which is equivalent to one-year storage at room temperature. The sensory evaluation was conducted to determine the level of acceptance on four parameters, namely odour, colour, creamy taste and overall acceptance. Twenty (20) taste panelists gave their score from scale] (least acceptable) to 5 (most acceptable). The results showed that there was a significant different (P 0. 05) in all the sensory properties. The sensory evaluation of stored samples showed that there was significant different (P>0.05) in odour, creamy taste, colour and overall acceptance compared to the control. Based on the overall acceptance, gamma irradiation as low as 5 kGy could affect the sensory quality of coconut cream powder. The possibility of using doses lower than 5 kGy for decontamination of coconut cream powder could be considered in the future study. The irradiated product was not acceptable after one-year storage. (Author)

Cytotoxic and antibacterial activity of the mixture of olive oil and lime cream in vitro conditions.

Science.gov (United States)

Sumer, Zeynep; Yildirim, Gulay; Sumer, Haldun; Yildirim, Sahin

2013-01-01

The mixture of olive oil and lime cream has been traditionally used to treat external burns in the region of Hatay/Antakya and middle Anatolia. Olive oil and lime cream have been employed by many physicians to treat many ailments in the past. A limited number of studies have shown the antibacterial effect of olive oil and that it does not have any toxic effect on the skin. But we did not find any reported studies on the mixture of olive oil and lime cream. The aim of this paper is to investigate the cytotoxic and antibacterial activity of olive oil and lime cream individually or/and in combination in vitro conditions, by using disk-diffusion method and in cell culture. The main purpose in using this mixture is usually to clear burns without a trace. Agar overlay, MTT (Cytotoxicity assay) and antibacterial susceptibility tests were used to investigate the cytotoxic and antibacterial activity of olive oil and lime cream. We found that lime cream has an antibacterial activity but also cytotoxic on the fibroblasts. On the other hand olive oil has limited or no antibacterial effect and it has little or no cytotoxic on the fibroblasts. When we combined lime cream and olive oil, olive oil reduced its cytotoxic impact. These results suggest that mixture of olive oil and lime cream is not cytotoxic and has antimicrobial activity.

Potential Issues of Skin Fairness Creams TV advertisements in Pakistan

OpenAIRE

Kamran, Sohail

2010-01-01

The purpose of this study was to explore the potential product performance and social issues caused by Fairness creams Television advertisements in Pakistan. Qualitative data was gathered from the female university students and gilrs from low socio economic backgrounds in Rawalpindi (19-28 years, n=96) through twelve focus group interviews. Firstly; study results suggest that fairness creams television ads overstate the product benefits. Some respondents revealed face skin problems after the ...

Total Mercury content of skin toning creams

African Journals Online (AJOL)

Administrator

2008-04-01

Apr 1, 2008 ... Kwame Nkrumah University of Science & Technology,. Kumasi, Ghana. ABSTRACT. The use of mercury containing skin toning creams is becoming ..... Country of Origin. Colour. Aleo Whitening Milk. 0.013. China. White.

Effect of Frozen Storage Temperature on the Quality of Premium Ice Cream.

Science.gov (United States)

Park, Sung Hee; Jo, Yeon-Ji; Chun, Ji-Yeon; Hong, Geun-Pyo; Davaatseren, Munkhtugs; Choi, Mi-Jung

2015-01-01

The market sales of premium ice cream have paralleled the growth in consumer desire for rich flavor and taste. Storage temperature is a major consideration in preserving the quality attributes of premium ice cream products for both the manufacturer and retailers during prolonged storage. We investigated the effect of storage temperature (-18℃, -30℃, -50℃, and -70℃) and storage times, up to 52 wk, on the quality attributes of premium ice cream. Quality attributes tested included ice crystal size, air cell size, melting resistance, and color. Ice crystal size increased from 40.3 μm to 100.1 μm after 52 wk of storage at -18℃. When ice cream samples were stored at -50℃ or -70℃, ice crystal size slightly increased from 40.3 μm to 57-58 μm. Initial air cell size increased from 37.1 μm to 87.7 μm after storage at -18℃ for 52 wk. However, for storage temperatures of -50℃ and -70℃, air cell size increased only slightly from 37.1 μm to 46-47 μm. Low storage temperature (-50℃ and -70℃) resulted in better melt resistance and minimized color changes in comparison to high temperature storage (-18℃ and -30℃). In our study, quality changes in premium ice cream were gradually minimized according to decrease in storage temperature up to-50℃. No significant beneficial effect of -70℃ storage was found in quality attributes. In the scope of our experiment, we recommend a storage temperature of -50℃ to preserve the quality attributes of premium ice cream.

Effect of okra cell wall and polysaccharide on physical properties and stability of ice cream.

Science.gov (United States)

Yuennan, Pilapa; Sajjaanantakul, Tanaboon; Goff, H Douglas

2014-08-01

Stabilizers are used in ice cream to increase mix viscosity, promote smooth texture, and improve frozen stability. In this study, the effects of varying concentrations (0.00%, 0.15%, 0.30%, and 0.45%) of okra cell wall (OKW) and its corresponding water-soluble polysaccharide (OKP) on the physical characteristics of ice cream were determined. Ice cream mix viscosity was measured as well as overrun, meltdown, and consumer acceptability. Ice recrystallization was determined after ice cream was subjected to temperature cycling in the range of -10 to -20 °C for 10 cycles. Mix viscosity increased significantly as the concentrations of OKW and OKP increased. The addition of either OKW or OKP at 0.15% to 0.45% significantly improved the melting resistance of ice cream. OKW and OKP at 0.15% did not affect sensory perception score for flavor, texture, and overall liking of the ice cream. OKW and OKP (0.15%) reduced ice crystal growth to 107% and 87%, respectively, as compared to 132% for the control (0.00%). Thus, our results suggested the potential use of OKW and OKP at 0.15% as a stabilizer to control ice cream quality and retard ice recrystallization. OKP, however, at 0.15% exhibited greater effect on viscosity increase and on ice recrystallization inhibition than OKW. © 2014 Institute of Food Technologists®

Studies on Physical and Sensory Properties of Premium Vanilla Ice Cream Distributed in Korean Market.

Science.gov (United States)

Choi, Mi-Jung; Shin, Kwang-Soon

2014-01-01

The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. The physical properties of the various ice creams were compared by manufacturing brand. The water contents of the samples differed, with BR having the highest value at 60.5%, followed by NT and CS at 57.8% and 56.9%, respectively. The higher the water content, the lower Brix and milk fat contents in all samples. The density of the samples showed almost similar values in all samples (p>0.05). The viscosity of each ice cream had no effect on the water content in any of the brands. Before melting of the ice cream, the total color difference was dependent on the lightness, especially in the vanilla ice cream, owing to the reflection of light on the surface of the ice crystals. The CS product melted the fastest. In the sensory test, CS obtained a significantly higher sweetness intensity score but a lower score for color intensity, probably due to the smaller difference in total color, by which consumers might consider the color of CS as less intense. From this study, the cold chain system for ice cream distribution might be important to decide the physical properties although the concentration of milk fat is key factor in premium ice cream.

An Evidential Reasoning-Based CREAM to Human Reliability Analysis in Maritime Accident Process.

Science.gov (United States)

Wu, Bing; Yan, Xinping; Wang, Yang; Soares, C Guedes

2017-10-01

This article proposes a modified cognitive reliability and error analysis method (CREAM) for estimating the human error probability in the maritime accident process on the basis of an evidential reasoning approach. This modified CREAM is developed to precisely quantify the linguistic variables of the common performance conditions and to overcome the problem of ignoring the uncertainty caused by incomplete information in the existing CREAM models. Moreover, this article views maritime accident development from the sequential perspective, where a scenario- and barrier-based framework is proposed to describe the maritime accident process. This evidential reasoning-based CREAM approach together with the proposed accident development framework are applied to human reliability analysis of a ship capsizing accident. It will facilitate subjective human reliability analysis in different engineering systems where uncertainty exists in practice. © 2017 Society for Risk Analysis.

Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology.

Science.gov (United States)

Pintor, Aurora; Severiano-Pérez, Patricia; Totosaus, Alfonso

2014-10-01

The use of new ingredients like inulin for fat replacement is of wide application in the food industry. The aim of the present work was to reduce the fat content on ice cream formulations. It was possible to reduce up to 25% of butyric and vegetable fats with 3% of inulin, with good textural and sensory characteristics of the final product. The substitution of fat with inulin increased the ice cream mix viscosity, improved air incorporation, and produced ice cream with soft and homogeneous textures. Color characteristics were not affected by the replacement. Hedonic sensory analysis showed that optimized fat-reduced inulin ice cream was not perceived different to commercial vanilla ice cream. © The Author(s) 2013 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

New developments in the CREAM Computing Element

International Nuclear Information System (INIS)

Andreetto, Paolo; Bertocco, Sara; Dorigo, Alvise; Capannini, Fabio; Cecchi, Marco; Zangrando, Luigi

2012-01-01

The EU-funded project EMI aims at providing a unified, standardized, easy to install software for distributed computing infrastructures. CREAM is one of the middleware products part of the EMI middleware distribution: it implements a Grid job management service which allows the submission, management and monitoring of computational jobs to local resource management systems. In this paper we discuss about some new features being implemented in the CREAM Computing Element. The implementation of the EMI Execution Service (EMI-ES) specification (an agreement in the EMI consortium on interfaces and protocols to be used in order to enable computational job submission and management required across technologies) is one of the new functions being implemented. New developments are also focusing in the High Availability (HA) area, to improve performance, scalability, availability and fault tolerance.

Development of a full ice-cream cone model for halo CME structures

Science.gov (United States)

Na, Hyeonock; Moon, Yong-Jae

2015-04-01

The determination of three dimensional parameters (e.g., radial speed, angular width, source location) of Coronal Mass Ejections (CMEs) is very important for space weather forecast. To estimate these parameters, several cone models based on a flat cone or a shallow ice-cream cone with spherical front have been suggested. In this study, we investigate which cone model is proper for halo CME morphology using 33 CMEs which are identified as halo CMEs by one spacecraft (SOHO or STEREO-A or B) and as limb CMEs by the other ones. From geometrical parameters of these CMEs such as their front curvature, we find that near full ice-cream cone CMEs (28 events) are dominant over shallow ice-cream cone CMEs (5 events). So we develop a new full ice-cream cone model by assuming that a full ice-cream cone consists of many flat cones with different heights and angular widths. This model is carried out by the following steps: (1) construct a cone for given height and angular width, (2) project the cone onto the sky plane, (3) select points comprising the outer boundary, (4) minimize the difference between the estimated projection points with the observed ones. We apply this model to several halo CMEs and compare the results with those from other methods such as a Graduated Cylindrical Shell model and a geometrical triangulation method.

A customer value analysis of Taiwan ice cream market: a means-end chain approach across consumption situations

OpenAIRE

Chen, Yan-Kwang; Tsai, Pei-Shan; Chiu, Fei-Rung

2015-01-01

In the highly competitive market, it is increasingly hard for ice cream stores to develop creative marketing strategies to retain existing customers and attract new ones. This study applies the means?end chain approach to identify the customer value, consequences, and attributes of ice cream and to suggest useful information for ice cream sellers to develop differential marketing strategies across various consumption situations (i.e. on a date, gathering with friends, craving for ice cream). ...

Proton and Helium Spectra from the CREAM-III Flight

Energy Technology Data Exchange (ETDEWEB)

Yoon, Y. S.; Han, J. H.; Kim, K. C.; Kim, M. H.; Lee, M. H.; Lee, S. E. [Institute for Physical Science and Technology, University of Maryland, College Park, MD, 20742 (United States); Anderson, T.; Conklin, N. B.; Coutu, S.; Mognet, S. I. [Department of Physics, Penn State University, University Park, PA 16802 (United States); Barrau, A.; Derome, L. [Laboratoire de Physique Subatomique et Cosmologie, Grenoble (France); Jeon, J. A.; Lee, H. Y.; Lee, J.; Park, I. H. [Department of Physics, Sungkyunkwan University, Suwon 16419 (Korea, Republic of); Link, J. T.; Mitchell, J. W. [Astrophysics Space Division, NASA Goddard Space Flight Center, Greenbelt, MD 20771 (United States); Menchaca-Rocha, A. [Instituto de Fisica, Universidad Nacional Autonoma de Mexico (Mexico); Nutter, S. [Department of Physics, Northern Kentucky University, Highland Heights, KY 41099 (United States); and others

2017-04-10

Primary cosmic-ray elemental spectra have been measured with the balloon-borne Cosmic Ray Energetics And Mass (CREAM) experiment since 2004. The third CREAM payload (CREAM-III) flew for 29 days during the 2007–2008 Antarctic season. Energies of incident particles above 1 TeV are measured with a calorimeter. Individual elements are clearly separated with a charge resolution of ∼0.12 e (in charge units) and ∼0.14 e for protons and helium nuclei, respectively, using two layers of silicon charge detectors. The measured proton and helium energy spectra at the top of the atmosphere are harder than other existing measurements at a few tens of GeV. The relative abundance of protons to helium nuclei is 9.53 ± 0.03 for the range of 1 TeV/n to 63 TeV/n. This ratio is considerably smaller than other measurements at a few tens of GeV/n. The spectra become softer above ∼20 TeV. However, our statistical uncertainties are large at these energies and more data are needed.

Researches on thermal and rheological properties of cream- and vegetable spread

Directory of Open Access Journals (Sweden)

A. N. Ostrikov

2016-01-01

Full Text Available Researches of thermal and rheological properties of cream- and vegetable spread are necessary for the scientific substantiation of their obtaining process, namely mixing and crystallization processes. As the object of research, we chose a cream- and vegetable spread, with the following composition: peanut butter 10%; wheat germ oil 10%; linseed oil 20%; butter 59.8%; emulsifier 0.2%. With the data obtained in the course of research of the rheological properties of cream- and vegetable spread, one can subsequently generate recommendations for optimization of technological modes of production. In particular, one can solve problems of intensification of hydro-mechanical and thermal processes by carrying them out at such a temperature and speed when the maximum preservation of the produced product structure will be achieved. Determination of thermal characteristics was carried out in the apparatus for the study of thermal and rheological properties of viscoelastic liquids Coesfeld RT-1394H. Rheological researches of cream- and vegetable spread were carried out on a series of viscometers SV-10 and PB-8m. The graphs of spread dynamic viscosity dependence on the temperature, and the dependence of the effective viscosity of the spread and vegetable oils on the shear rate were built according to experimental data. The data obtained is rational to choose the equipment for processing and production of cream- and vegetable spread, to simulate processes taking place in the production process, to solve problems of intensification of thermal and hydro-mechanical processes reasonably, by conducting the production process at temperatures that do not cause the destruction of the product structure.

Addition of Fish Oil to Cream Cheese Affects Lipid Oxidation, Sensory Stability and Microstructure

Directory of Open Access Journals (Sweden)

Andy Horsewell

2012-11-01

Full Text Available The objective of this study was to investigate the differences in the oxidative stability during storage of fish oil enriched cream cheeses when fish oil was added either as neat oil or pre-emulsified oil with sodium caseinate, whey protein isolate, or a combination of milk proteins and phospholipids as emulsifier. Results showed that the addition of fish oil decreased the oxidative stability of cream cheeses regardless of the addition method, especially when the cheese was stored longer than five weeks. The oxidative stability of fish oil enriched cream cheeses was highest when fish oil was added as neat oil or in a delivery emulsion prepared with a combination of milk proteins and phospholipids. Adding the fish oil in a delivery emulsion prepared with whey protein or caseinate resulted in a less oxidative stable product. It was furthermore shown that the microstructure of the cream cheeses was affected by fish oil addition, and it was suggested that the change in microstructure was partly responsible for the oxidative stability of the cream cheeses.

Effects of calcium-fortified ice cream on markers of bone health.

Science.gov (United States)

Ferrar, L; van der Hee, R M; Berry, M; Watson, C; Miret, S; Wilkinson, J; Bradburn, M; Eastell, R

2011-10-01

Premenopausal women with low calcium intakes consumed calcium-fortified ice cream daily for 28 days. Bone markers, NTX, CTX and PTH decreased significantly by 7 days, with some evidence of a calcium dose-dependent effect. Bone marker responses were observed within 1 h of consuming ice cream. Body weight remained constant over 28 days. Dietary calcium is important for lifelong bone health. Milk is a good source of bioavailable calcium, but consumption has declined among young adults. The aims were to determine whether calcium-fortified ice cream, a palatable source of calcium, produces significant, sustainable changes in bone turnover markers and parathyroid hormone (PTH) in premenopausal women with calcium intake below recommended UK levels. Eighty women, ages 20-39 years (calcium intake ice cream containing 96, 244, 459 or 676 mg calcium daily for 28 days. Urinary NTX/Cr, serum CTX, PINP, 1,25D and PTH were measured (baseline, days 1, 7 and 28). Acute changes in CTX and PTH were measured over 5 h (n = 29 women). There were significant mean decreases by 7 days in NTX/Cr, CTX, PTH and 1,25D and increases in PINP (one sample t tests), with a significant dose-dependent effect on CTX analysis of covariance. Only CTX remained suppressed at 28 days. Serum CTX and PTH decreased within 1 h. Body weight did not change significantly between baseline and 28 days. Daily consumption of calcium-fortified ice cream by premenopausal women may significantly reduce levels of the bone resorption marker serum CTX, without stimulating weight gain. The ice cream could be incorporated into the diet to replace low-calcium snacks and thus help individuals with habitually low calcium intakes to meet recommended intakes. The 244 mg calcium preparation would provide more than a quarter of the UK daily recommended nutrient intake for premenopausal women.

Avaliação do consumidor sobre sorvetes com xilitol Consumer evaluation of ice cream with xylitol

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Maria Cristina Antun Maia

2008-06-01

Full Text Available O presente trabalho objetivou avaliar, em primeiro lugar, a preferência dos consumidores pelas formulações de sorvetes (nata, morango e chocolate com sacarose contra formulações com xilitol, através de teste de comparação pareada com consumidores. A aceitabilidade dos sorvetes formulados com xilitol foi pesquisada considerando-se os seguintes atributos: aspecto geral, cor, consistência, doçura e sabor, além de procurar conhecer hábitos de consumo dos consumidores de sorvete e suas intenções de consumo. Os sorvetes adoçados com sacarose foram preferidos em comparação aos adoçados com xilitol, sendo que o sorvete de chocolate apresentou menor diferença sensorial, seguido do sorvete de morango e do de nata. A aceitabilidade dos sorvetes contendo xilitol foi considerada alta, obtendo para o aspecto geral dos sorvetes 91% para os sorvetes de morango, 88% para o sorvete de chocolate e 67% para o sorvete de nata, aceitabilidade esta considerada entre boa e ótima. Essa ótima aceitabilidade refletiu nos resultados da pesquisa de intenção de consumo, na qual o consumidor se mostrou bastante receptivo ao levar para sua casa qualquer um dos sabores de sorvete, principalmente o de chocolate, sabor esse preferido pelos consumidores consultados. Os resultados confirmam o potencial para comercialização dos sorvetes adoçados com xilitol, como mais uma opção para diabéticos e obesos.The aim of this study was to evaluate, firstly, consumer preference for ice cream formulations (cream, strawberry and chocolate sweetened with sucrose against formulations with xylitol, through paired comparison tests with consumers. The acceptability of the ice creams formulated with xylitol was also evaluated, considering the following attributes: overall aspect, colour, consistency, sweetness and flavour, in addition to observing consumer habits with respect to ice cream consumption and their purchase intention. The ice creams sweetened with sucrose

Ice recrystallization inhibition in ice cream as affected by ice structuring proteins from winter wheat grass.

Science.gov (United States)

Regand, A; Goff, H D

2006-01-01

Ice recrystallization in quiescently frozen sucrose solutions that contained some of the ingredients commonly found in ice cream and in ice cream manufactured under commercial conditions, with or without ice structuring proteins (ISP) from cold-acclimated winter wheat grass extract (AWWE), was assessed by bright field microscopy. In sucrose solutions, critical differences in moisture content, viscosity, ionic strength, and other properties derived from the presence of other ingredients (skim milk powder, corn syrup solids, locust bean gum) caused a reduction in ice crystal growth. Significant ISP activity in retarding ice crystal growth was observed in all solutions (44% for the most complex mix) containing 0.13% total protein from AWWE. In heat-shocked ice cream, ice recrystallization rates were significantly reduced 40 and 46% with the addition of 0.0025 and 0.0037% total protein from AWWE. The ISP activity in ice cream was not hindered by its inclusion in mix prior to pasteurization. A synergistic effect between ISP and stabilizer was observed, as ISP activity was reduced in the absence of stabilizer in ice cream formulations. A remarkably smoother texture for ice creams containing ISP after heat-shock storage was evident by sensory evaluation. The efficiency of ISP from AWWE in controlling ice crystal growth in ice cream has been demonstrated.

Synthesis and characterization of ZnO–CuO nanocomposites powder by modified perfume spray pyrolysis method and its antimicrobial investigation

Science.gov (United States)

Saravanakkumar, D.; Sivaranjani, S.; Kaviyarasu, K.; Ayeshamariam, A.; Ravikumar, B.; Pandiarajan, S.; Veeralakshmi, C.; Jayachandran, M.; Maaza, M.

2018-03-01

Pure ZnO, ZnO–CuO nanocomposites can be synthesized by using a modified perfume spray pyrolysis method (MSP). The crystallite size of the nanoparticles (NPs) has been observed by X-ray diffraction pattern and is nearly 36 nm. Morphological studies have been analyzed by using Field Emission Scanning Electron Microscopy (FESEM) and its elemental analysis was reported by Elemental X-ray Analysis (EDX); these studies confirmed that ZnO and CuO have hexagonal structure and monoclinic structure respectively. Fourier Transform Infrared (FTIR) spectra revealed that the presence of functional frequencies of ZnO and CuO were observed at 443 and 616 cm‑1. The average bandgap value at 3.25 eV using UV–vis spectra for the entitled composite has described a blue shift that has been observed here. The antibacterial study against both gram positive and negative bacteria has been studied by the disc diffusion method. To the best of our knowledge, it is the first report on ZnO–CuO nanocomposite synthesized by a modified perfume spray pyrolysis method.

Effect of Porcine Collagen Peptides on the Rheological and Sensory Properties of Ice Cream.

Science.gov (United States)

Li, Liying; Kim, Jae-Hyeong; Jo, Yeon-Ji; Min, Sang-Gi; Chun, Ji-Yeon

2015-01-01

The effects of low molecular-weight collagen peptides derived from porcine skin were investigated on the physicochemical and sensorial properties of chocolate ice cream. Collagen peptides less than 1 kDa in weight were obtained by sub-critical water hydrolysis at a temperature of 300℃ and a pressure of 80 bar. Ice cream was then prepared with gelatin powder and porcine skin hydrolysate (PSH) stabilizers mixed at seven different ratios (for a total of 0.5 wt%). There was no significant difference in color between the resulting ice cream mixtures. The increase in apparent viscosity and shear thinning of the ice cream was more moderate with PSH added than with gelatin. Moreover, the samples containing more than 0.2 wt% PSH had enhanced melting resistance, while the mixture with 0.2 wt% PSH had the lowest storage modulus at -20℃ and the second highest loss modulus at 10℃, indicating that this combination of hydrocolloids leads to relatively softer and creamier chocolate ice cream. Among the seven types of ice creams tested, the mixture with 0.2 wt% PSH and 0.3 wt% gelatin had the best physicochemical properties. However, in sensory evaluations, the samples containing PSH had lower chocolate flavor scores and higher off-flavor scores than the sample prepared with just 0.5 wt% gelatin due to the strong off-flavor of PSH.

The Effect of Pimecrolimus Cream 1% Compared with Triamcinolone Acetonide Paste in Treatment of Atrophic-Erosive Oral Lichen Planus

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Atessa Pakfetrat

2015-03-01

Full Text Available Introduction: Oral lichen planus (OLP is a common chronic mucocutaneous disease. Patients with atrophic and erosive types of OLP often have symptoms of soreness, and require proper treatment. The main treatment for OLP has been the administration of topical or systemic corticosteroids. The objective of this study was to compare the efficacy of adcortyl cream (triamcinolone acetonide in orabase with topical pimecrolimus cream for the treatment of erosive OLP.   Materials and Methods: Twenty-eight patients with OLP were enrolled in a single blind clinical trial and assigned to either a pimecrolimus 1% cream group or an adcortyl 0.1% cream group. The medication was applied every day for 2 months and patients were assessed every 2 weeks.   Results: The mean lesion size and mean pain and burning sensation scores did not differ between the pimecrolimus and adcortyl cream groups. The pimecrolimus cream was well tolerated. No clinical drug-related adverse events were observed.   Conclusion:  Topical pimecrolimus cream may be recommended as a safe and effective alternative therapy in the treatment of OLP. Pimecrolimus cream is as effective as adcortyl cream in managing the signs and symptoms of OLP.

Determination of urea content in urea cream by centrifugal partition chromatography

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Ying-Qun Wang

2016-04-01

Full Text Available The objective of this study is to establish a centrifugal partition chromatography (CPC method for determination of the urea ingredient in urea cream. The mechanism of this method is that urea is determined by UV detector at 430 nm after being extracted from the cream and derivatized on line via Ehrlich reaction in rotor of CPC, where the reaction products dissolve in the mobile phase and the cream matrix retains in the stationary phase. The mixed solvent consisting of n-hexane, methanol, hydrochloric acid and p-dimethylaminobenzaldehyde with a ratio of 1000 mL:1000 mL:18 mL:2.0 g is used for solvent system of CPC. The CPC method proposed offers good precision and convenience without complex sample pretreatment processes.

The ICE-CREAM Project : final report

NARCIS (Netherlands)

Janse, M.D.

2004-01-01

The ICE-CREAM project has been investigating how to make compelling experiences for end-users based on enabling technologies for interactive media, such as DVB-MHP, Internet and MPEG-4. The goals of the project were to extend the notion of interaction, to exploit domestic activities and familiar

Structural, compositional, and sensorial properties of United States commercial ice cream products.

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Warren, Maya M; Hartel, Richard W

2014-10-01

Commercial vanilla ice cream products from the United States (full fat, low fat, and nonfat) were analyzed for their structural, behavioral (i.e., melt rate and drip-through), compositional, and sensorial attributes. Mean size distributions of ice crystals and air cells, drip-through rates, percent partially coalesced fat, percent overrun and total fat, and density were determined. A trained panel carried out sensory analyses in order to determine correlations between ice cream microstructure attributes and sensory properties using a Spectrum(TM) descriptive analysis. Analyses included melt rate, breakdown, size of ice particulates (iciness), denseness, greasiness, and overall creaminess. To determine relationships and interactions, principle component analysis and multivariate pairwise correlation were performed within and between the instrumental and sensorial data. Greasiness and creaminess negatively correlated with drip-through rate and creaminess correlated with percent total fat and percent fat destabilization. Percent fat did not determine the melt rate on a sensorial level. However, drip-through rate at ambient temperatures was predicted by total fat content of the samples. Based on sensory analysis, high-fat products were noted to be creamier than low and nonfat products. Iciness did not correlate with mean ice crystal size and drip-through rate did not predict sensory melt rate. Furthermore, on a sensorial level, greasiness positively correlated with total percent fat destabilization and mean air cell size positively correlated with denseness. These results indicate that commercial ice cream products vary widely in composition, structure, behavior, and sensory properties. There is a wide range of commercial ice creams in the United States market, ranging from full fat to nonfat. In this research we showed that these ice creams vary greatly in their microstructures, behaviors (the melt/drip-though, collapse, and/or stand up properties of ice cream

Effects on physicochemical characteristics of yoghurt and ice cream with fatty acid modification and cholesterol removal

International Nuclear Information System (INIS)

Nadeem, M.; Ullah, R.; Arif, A.M.

2015-01-01

This study investigated the effect of fatty acid modification and cholesterol removal on physico-chemical characteristics of yoghurt and ice cream. Fatty acid profile of milk fat was modified by feeding calcium salts of soybean oil fatty acids to cows and cholesterol was removed by b-cyclodextrin b-cyclodextrin removed 76% and 60% cholesterol from yoghurt and ice cream. Modification of fatty acid composition did not have a significant effect on a-tocopherol content; while b-cyclodextrin treated milk had substantially lower a-tocopherol content. The concentration of a-tocopherol in control and b-cyclodextrin treated yoghurt was 45.62, 32.73 mg/g and 210.34, 185.56 mg/g for ice cream, respectively. Fatty acid modification and cholesterol removal significantly decreased the overrun in ice cream (P<0.05), with no effect on sensory characteristics of yoghurt and ice cream. These results evidenced that milk with higher content of unsaturated fatty acids and low cholesterol can be used in the formulation of yoghurt and ice cream with improved health benefits and suitable sensory features. (author)

Effects of ratio of milk fat to soy bean oil and whipping time on qualities of milk ice cream

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Sukrit Thaiudom

2007-01-01

Full Text Available Qualities of ice cream are based on air cells, ice crystals and fat particles, which are the important parts to build up a good structure of ice cream. Ice cream whipping time also affects the ice cream qualities.This study focused on effects of ratio of milk fat to soy bean oil, whipping time, and their interaction on ice cream mix viscosity, overrun, air cell size, fat destabilization, hardness, melting rate, and shape retention ofice cream. Ice creams with ratio of milk fat to soy bean oil at 100:0, 50:50, 0:100 and whipping time at 15 and 20 min were produced and determined for their qualities. The results showed that ratio of milk fat to soybean oil affected all qualities of ice cream, while duration of whipping time influenced the overrun and air cell size. The interaction of ratio of milk fat to soy bean oil and whipping time affected only overrun. Ice creammix with ratio of milk fat to soy bean oil 100:0 showed the highest apparent viscosity and hardness and the biggest air cell size. Whipping time of ice cream for 20 min showed a bigger size of air cells than the whippingtime for 15 min (p < 0.05. These results can be applied to the manufacture of modified ice cream.

Cream

DEFF Research Database (Denmark)

2017-01-01

Student Bachelor project. The film takes place in a doctor's waiting room, where soothing music and the opportunity to enjoy an ice cream bring an alleviating atmosphere. What could possibly go wrong in this health care institution where help is nearby? The cold and ugly sides of human nature...... are revealed, as it touches on the cycle of birth and death and the absurdity of life. Let's hope the doctor can help. During 2017 the film was screened in the following festivals: 1.Anima Mundi, Brazil, 2017 July 26-30 2.Fest Anča International Animation Festival,Slovacia, 2017 June 29 – July 2 3.Odense Film...... Festival, Denmark, 2017 August 28 – September 3 4.Fredikstad Animation Festival 2017, Norway, 2017 November 9-12 5.Nordisk Panorama, Sweden, 2017 September 21 -26 6.Animateka 2017, Slovenia, 2017 December 4-10 7.Anifilm International Festival of Animated Films, Czeck Republic, 2017 May 2-7 8.Animafest...

The potential of avocado paste (Persea americana) as fat substitute in non-dairy ice cream

Science.gov (United States)

Ervina; Surjawan, I.; Abdillah, E.

2018-01-01

Consumer preferences towards plant-based food have shifted significantly due to sustainable and healthy reasons. Dairy products consist of high Saturated Fatty Acid (SFA) and overconsumption of SFA could lead to cardiovascular diseases. Avocado contains high levels of fat dominated by Monounsaturated Fatty Acid (MUFA) and phytosterol that have the potential as a plant-based fat source to substitute dairy-fat in ice cream. The objective of this study was to analyze the physicochemical, rheological and sensorial properties of ice cream substituted with different concentrations of avocado paste ranging from 0%, 25%, 50%, 75% and 100% respectively against dairy fat to produce non-dairy fat ice cream. The psychochemical properties and total fat were determined. Sensorial quality and hedonic attributes of ice cream were investigated using 60 semi-trained panelists. There were significant differences (p0.05). The addition of 50% avocado paste was the most preferred among the panelists. Avocado could provide a potential substitution for dairy-fat in ice cream.

40 CFR 405.80 - Applicability; description of the ice cream, frozen desserts, novelties and other dairy desserts...

Science.gov (United States)

2010-07-01

... cream, frozen desserts, novelties and other dairy desserts subcategory. 405.80 Section 405.80 Protection... PRODUCTS PROCESSING POINT SOURCE CATEGORY Ice Cream, Frozen Desserts, Novelties and Other Dairy Desserts Subcategory § 405.80 Applicability; description of the ice cream, frozen desserts, novelties and other dairy...

The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream.

Science.gov (United States)

Balthazar, Celso F; Silva, Hugo L A; Esmerino, Erick A; Rocha, Ramon S; Moraes, Jeremias; Carmo, Mariana A V; Azevedo, Luciana; Camps, Ihosvany; K D Abud, Yuri; Sant'Anna, Celso; Franco, Robson M; Freitas, Mônica Q; Silva, Marcia C; Raices, Renata S L; Escher, Graziela B; Granato, Daniel; Senaka Ranadheera, C; Nazarro, Filomena; Cruz, Adriano G

2018-04-25

The effect of the Lactobacillus casei 01 and inulin addition on sheep milk ice cream during storage (-18 °C, 150 days) was investigated. Control, probiotic and synbiotic ice cream (10% w/w sheep milk cream; 10% w/w sheep milk cream, L. casei 01, 6 log CFU/mL; 10% w/w inulin, L. casei 01, 6 log CFU/mL, respectively) were manufactured. Microbiological counts (probiotic count, survival after in vitro gastrointestinal resistance, Caco-2 cell adhesion), bioactivity and microstructure were analysed. Physical and textural characteristics, colour parameters, thermal analysis and organic acids/volatile compounds were also evaluated. All formulations supported L. casei 01 viability and maintained above the minimum therapeutic level (>6 log CFU/mL) during storage. Inulin did not affect L. casei 01 survival after the passage through simulated gastrointestinal tract and adhesion to Caco-2 cells while improved the ACE-inhibitory and antioxidant activity. L. casei 01 addition produced several volatile compounds, such as carboxylic acids, alcohols, aldehydes and ketones. Also, scanning electron microscopy showed an interaction between probiotic bacteria and inulin fibre on synbiotic ice cream and the adhesion of L. casei to Caco-2 cells was observed. Copyright © 2017 Elsevier Ltd. All rights reserved.

Estimation of Dermatological Application of Creams with St. John’s Wort Oil Extracts

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Dušanka Runjaić-Antić

2011-12-01

Full Text Available Oleum Hyperici, the oil extract of St. John’s Wort (SJW, is one of the oldest folk remedies, traditionally used in the topical treatment of wounds, bruises, ulcers, cuts, burns, hemorrhoids and also as an antiseptic. Considering the advantageous characteristics of emulsion applications, in the present study we have formulated three O/W creams containing 15% (w/v of SJW oil extract as an active ingredient. The aim was to estimate dermatological application of the prepared creams for the abovementioned indications. The extracts were prepared according to the prescriptions from traditional medicine, however with different vegetable oils used as an extractant, namely: Olive, palm and sunflower oil. The investigated O/W creams demonstrated significant antiinflammatory effects in an in vivo double-blind randomized study, using a sodium lauryl sulphate test. Both skin parameters assessed in the study (electrical capacitance and erythema index, were restored to the baseline value after a seven-day treatment with the tested creams. Almost all investigated SJW oil extracts and corresponding creams displayed the same antimicrobial activity against the most of the investigated microorganisms with obtained minimal inhibitory concentrations values of 1,280 µg/mL, 2,560 µg/mL or >2,560 µg/mL.

Plectranthus amboinicus and Centella asiatica Cream for the Treatment of Diabetic Foot Ulcers

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Yuan-Sung Kuo

2012-01-01

Full Text Available Effects of a topical cream containing P. amboinicus (Lour. Spreng. (Lamiaceae and C. asiatica (L. Urban (Umbelliferae were evaluated and compared to effects of hydrocolloid fiber wound dressing for diabetic foot ulcers. A single-center, randomized, controlled, open-label study was conducted. Twenty-four type 1 or type 2 diabetes patients aged 20 years or older with Wagner grade 3 foot ulcers postsurgical debridement were enrolled between October 2008 and December 2009. Twelve randomly assigned patients were treated with WH-1 cream containing P. amboinicus and C. asiatica twice daily for two weeks. Another 12 patients were treated with hydrocolloid fiber dressings changed at 7 days or when clinically indicated. Wound condition and safety were assessed at days 7 and 14 and results were compared between groups. No statistically significant differences were seen in percent changes in wound size at 7- and 14-day assessments of WH-1 cream and hydrocolloid dressing groups. A slightly higher proportion of patients in the WH-1 cream group (10 of 12; 90.9% showed Wagner grade improvement compared to the hydrocolloid fiber dressing group but without statistical significance. For treating diabetic foot ulcers, P. amboinicus and C. asiatica cream is a safe alternative to hydrocolloid fiber dressing without significant difference in effectiveness.

Controlling the hydration of the skin though the application of occluding barrier creams.

Science.gov (United States)

Sparr, Emma; Millecamps, Danielle; Isoir, Muriel; Burnier, Véronique; Larsson, Åsa; Cabane, Bernard

2013-03-06

The skin is a barrier membrane that separates environments with profoundly different water contents. The barrier properties are assured by the outer layer of the skin, the stratum corneum (SC), which controls the transepidermal water loss. The SC acts as a responding membrane, since its hydration and permeability vary with the boundary condition, which is the activity of water at the outer surface of the skin. We show how this boundary condition can be changed by the application of a barrier cream that makes a film with a high resistance to the transport of water. We present a quantitative model that predicts hydration and water transport in SC that is covered by such a film. We also develop an experimental method for measuring the specific resistance to water transport of films made of occluding barrier creams. Finally, we combine the theoretical model with the measured properties of the barrier creams to predict how a film of cream changes the activity of water at the outer surface of the SC. Using the known variations of SC permeability and hydration with the water activity in its environment (i.e. the relative humidity), we can thus predict how a film of barrier cream changes SC hydration.

Rheological studies of creams. I. Rheological functions and structure of creams.

Science.gov (United States)

Erös, I; Thaleb, A

1994-05-01

Large number of washable (o/w type) creams were prepared for rheological investigation. The rheological functions known from the literature were determined in our studies. Rheological constants were determined by measurements and calculations. From these, we selected those ones which were applicable to characterize the energy status of the coherent structure and which gave the most information for practical work, elaboration of composition and evaluation of stability. These functions and parameters are the following: flow curves, viscosity vs shear time and viscosity vs temperature functions, Bingham-type yield value, plastic viscosity, structure breakdown rate constant, activation energy.

Barrier function test: Laboratory evaluation of the protective function of some barrier creams against cashewnut shell oil

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Pasricha J

1991-01-01

Full Text Available A barrier function test has been designed to screen the protective capacity of a cream against the cauterizing effect of cashew nut shell oil (CNSO on the skin. The test consists of applying the barrier cream on a 5 cm circular area of skin on the back of a human volunteer and then at its centre applying a 1 cm sq Whatman no. 3 paper disc soaked in the CNSO for 15 minutes and looking for the evidence of cauterization reaction after 48 hours. Of the various creams containing a variety of paraffins, bees wax, polyethylene glycols, methyl cellulose gel, and petrolatum, only polyethylene glycol (PEG cream was found to afford adequate protection against cashew nut shell oil. Addition of 10% zinc oxide or 10% kaolin to the PEG cream did not seem to afford any additional protection. Castor oil already being used by the workers was found to be inferior to the PEG cream.

Antimicrobial activity of cream incorporated with silver nanoparticles biosynthesized from Withania somnifera

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Marslin G

2015-09-01

Full Text Available Gregory Marslin,1 Rajendran K Selvakesavan,1 Gregory Franklin,1 Bruno Sarmento,2,3 Alberto CP Dias11Centre for the Research and Technology of Agro-Environment and Biological Sciences (CITAB-UM, AgroBioPlant Group, Department of Biology, University of Minho, Braga, Portugal; 2Instituto de Engenharia Biomédica (INEB, University of Porto, Porto, Portugal; 3CESPU, Instituto Universitário de Ciências da Saúde, Gandra, PortugalAbstract: We report on the antimicrobial activity of a cream formulation of silver nanoparticles (AgNPs, biosynthesized using Withania somnifera extract. Aqueous extracts of leaves promoted efficient green synthesis of AgNPs compared to fruits and root extracts of W. somnifera. Biosynthesized AgNPs were characterized for their size and shape by physical-chemical techniques such as UV-visible spectroscopy, laser Doppler anemometry, transmission electron microscopy, scanning electron microscopy, atomic force microscopy, X-ray diffraction, and X-ray energy dispersive spectroscopy. After confirming the antimicrobial potential of AgNPs, they were incorporated into a cream. Cream formulations of AgNPs and AgNO3 were prepared and compared for their antimicrobial activity against human pathogens (Staphylococcus aureus, Pseudomonas aeruginosa, Proteus vulgaris, Escherichia coli, and Candida albicans and a plant pathogen (Agrobacterium tumefaciens. Our results show that AgNP creams possess significantly higher antimicrobial activity against the tested organisms.Keywords: Withania somnifera, green synthesis, silver nanoparticles cream, antimicrobial activity

Development of antioxidative effect in ice cream with Kalakai (Stenochlaena palustris) water extract

Science.gov (United States)

Hadhiwaluyo, Kristania; Rahmawati, Della; Gunawan Puteri, Maria D. P. T.

2017-11-01

Kalakai (Stenochlaena. palustris) extract was used to develop the ice cream. The antioxidant activity of the extracts and its stability over process and storage were evaluated through various antioxidant assay including DPPH assay, Folin-Ciocalteau assay and aluminum chloride colorimetric method. In general, the leaves of S. palustris had a significantly higher antioxidant activity (p ice cream without affecting the sensory properties of the ice cream. In addition, the high phenolic and flavonoid content also suggest the more compounds that were capable to act as an antioxidant. The result of the stability test also suggested the ability low temperature storage and processing in maintaining the stability of the antioxidant activity of the extract (p > 0.05) over processing and storage. Thus, this strengthen the feasibility of S. palustris to be used as a potential functional food ingredient that is low cost and easily accessible with an antioxidant activity and safe iron content that is beneficial to increase the quality of food produced including in ice cream.

Allergic contact dermatitis from the synthetic fragrances Lyral and acetyl cedrene in separate underarm deodorant preparations.

Science.gov (United States)

Handley, J; Burrows, D

1994-11-01

The case is reported of a 28-year-old man who developed allergic contact dermatitis from 2 synthetic fragrance ingredients, Lyral (3- and 4-(4-hydroxy-4-methylpentyl)-3-cyclohexene-1-aldehyde) and acetyl cedrene, in separate underarm deodorant preparations. The implications of the patient's negative patch test reactions to the European standard series (Trolab) and cosmetics and fragrance series (both Chemotechnique Diagnostics) are discussed. The importance is stressed of patch testing with the patient's own preparations when cosmetic dermatitis is suspected, and of identifying and reporting offending fragrance ingredients, with a view possibly to updating the European standard series and commercially available cosmetics and fragrance series.

PLC based automatic control of pasteurize mix in ice cream production

Science.gov (United States)

Yao, Xudong; Liang, Kai

2013-03-01

This paper describes the automatic control device of pasteurized mix in the ice cream production process.We design a scheme of control system using FBD program language and develop the programmer in the STEP 7-Micro/WIN software, check for any bugs before downloading into PLC .These developed devices will able to provide flexibility and accuracy to control the step of pasteurized mix. The operator just Input the duration and temperature of pasteurized mix through control panel. All the steps will finish automatically without any intervention in a preprogrammed sequence stored in programmable logic controller (PLC). With the help of this equipment we not only can control the quality of ice cream for various conditions, but also can simplify the production process. This control system is inexpensive and can be widely used in ice cream production industry.

Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report

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Kasprzyk Iwona

2016-07-01

Full Text Available The objective of this study was to investigate the effect of the addition of transglutaminase (TG preparation Saprovia L ® (PMT TRADING Co. Ltd, Lodz, Poland on the properties of ice cream with 40 g/kg and 70 g/kg fat content. TG was added at a concentration of 2 U/g protein. We studied the effect of transglutaminase on fresh and 3-month-stored at -25°C ice cream. Ice cream mixes were prepared with 5 g/kg stabilizer. Melting test was performed after thermal shocks until the “1st drop” occurrence. The amount of effluent was measured within the 0-120 min time frame. We evaluated the appearance of the samples and carried out the TPA and compression analysis. The addition of the enzyme has increased the resistance of stored ice cream to repeated thermal shocks.

Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

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Zhang Jian

2017-09-01

Full Text Available Ice cream was prepared with exopolysaccharide (EPS-producing Lactobacillus plantarum YW11 by direct inoculation (DI, addition of pre-fermented skim milk (FSM, or addition of the lyophilized powder of the YW11 strain (LP into the ice cream mix. After 4 weeks of storage, viable counts of the YW11 strain decreased in all groups by 0.8–1.61 log cfu/g. Furthermore, ice cream made using the LP method showed the highest survival rate. The ice cream processing and storage conditions also affected the YW11 strain’s tolerance to acid and bile, with a decrease in survival rate of 38.8–63.2% and 10.8–51.8%, respectively. The degree of impact on the viability of strain YW11 was hardening>aging>freezing>storage (p<0.05. The YW11 strain produced a ropy EPS (up to 4.84 mg/g in the ice cream mix made using the DI and FSM methods; it was present as a fine porous matrix as observed by Cryo-SEM. Formation of the EPS together with changes in the pH of the ice cream mix caused increased viscosity (up to 131.0 mPa·s, overrun and meltdown, decreased destabilization of fat, and firmness of ice cream. Hydrocarbons, ketones, and benzenes were found to be the major volatiles in the fermented ice cream samples, which also had decreased levels of dodecane, characterized by the smell of dirt.

Potent corticosteroid cream (mometasone furoate) significantly reduces acute radiation dermatitis: results from a double-blind, randomized study

International Nuclear Information System (INIS)

Bostroem, Aasa; Lindman, Henrik; Swartling, Carl; Berne, Berit; Bergh, Jonas

2001-01-01

Purpose: Radiation-induced dermatitis is a very common side effect of radiation therapy, and may necessitate interruption of the therapy. There is a substantial lack of evidence-based treatments for this condition. The aim of this study was to investigate the effect of mometasone furoate cream (MMF) on radiation dermatitis in a prospective, double-blind, randomized study. Material and methods: The study comprised 49 patients with node-negative breast cancer. They were operated on with sector resection and scheduled for postoperative radiotherapy using photons with identical radiation qualities and dosage to the breast parenchyma. The patients were randomized to receive either MMF or emollient cream. The cream was applied on the irradiated skin twice a week from the start of radiotherapy until the 12th fraction (24 Gy) and thereafter once daily until 3 weeks after completion of radiation. Both groups additionally received non-blinded emollient cream daily. The intensity of the acute radiation dermatitis was evaluated on a weekly basis regarding erythema and pigmentation, using a reflectance spectrophotometer together with visual scoring of the skin reactions. Results: MMF in combination with emollient cream treatment significantly decreased acute radiation dermatitis (P=0.0033) compared with emollient cream alone. There was no significant difference in pigmentation between the two groups. Conclusions: Adding MMF, a potent topical corticosteroid, to an emollient cream is statistically significantly more effective than emollient cream alone in reducing acute radiation dermatitis

Survival of Listeria monocytogenes in mozzarella cheese and ice cream exposed to gamma irradiation

International Nuclear Information System (INIS)

Hashisaka, A.E.; Weagant, S.D.; Dong, F.M.

1989-01-01

The survival of Listeria monocytogenes preinoculated into ice cream and mozzarella cheese prior to gamma-irradiation treatment was determined. Samples were maintained at -78 degrees C and exposed to targeted doses of 2, 4, 8, 16, and 32 kGy of gamma-irradiation. The calculated D10 values were 1.4 kGy for mozzarella cheese and 2.0 kGy for ice cream. The effective level of irradiation (12D) for inactivating L. monocytogenes was 16.8 kGy for mozzarella cheese and 24.4 kGy for ice cream

Development of Ice Cream with Improved Microbiological Safety and Acceptable Organoleptic Quality Using Irradiation

International Nuclear Information System (INIS)

Kim, H.J.; Byun, M.W.; Ham, J.S.; Jeong, S.G.; Ahn, J.N.; Jang, A.; Jo, C.

2007-01-01

To develop the manufacturing method of ice cream with microbiologically safe and proper sensory quality using irradiation for sensitive consumer, 3 different flavors, which were resistant to their flavors against irradiation, were selected and used for ice cream manufacturing to reduce the irradiation-induced off-flavor problem. The general composition was not different among treatments. Total aerobic bacteria were detected as 2.38, 1.23, 1.38, and 1.15 log CFU/g level in ice cream with control (no flavor added), spearmint, mint, and citrus flavor, respectively

Development of Job’s tears ice cream recipes with carrot juice and pumpkin paste

Directory of Open Access Journals (Sweden)

Wiwat Wangcharoen

2011-11-01

Full Text Available Carrot juice and pumpkin paste were used as ingredients in Job’s tears ice cream. Carrot juice or pumpkin paste added at 50% was equally preferred by 100 consumers compared to the original Job’s tears ice cream. The new types of ice cream were lower in antioxidant capacity and higher in total phenolic content but could still be considered as potential antioxidant products. Purchase intent was significantly increased (p<0.05 if consumers were informed about the nutritional and antioxidant capacity of these products.

Energy consumption optimization of a continuous ice cream process

International Nuclear Information System (INIS)

González-Ramírez, J.E.; Leducq, D.; Arellano, M.; Alvarez, G.

2013-01-01

Highlights: • This work investigates potential energy savings of an ice cream freezer. • From a full load compressor to a variable speed compressor one in freezer. • 30% less of energy consumption. • It is possible to save between 11 and 14 MWh per year by optimizing freezers. - Abstract: This work investigates potential energy saves in an ice cream freezer by using a variable speed compressor and optimization’s methodology for operating conditions during the process. Two configurations to control the refrigeration capacity were analyzed, the first one, modifies the pressure through the pilot control valve (conventional refrigeration system) and the second one with a variable speed compressor, both with a float expansion valve. Variable speed compressor configuration has showed the highest coefficient of performance and around of 30% less of energy consumption than the conventional one. The optimization of operating conditions in order to minimize the energy consumption is also presented. It was calculated only in France, for all ice cream and sorbet production, it is possible to save energy between 11 and 14 MWh per year by optimizing the operation of the refrigeration system through a variable speed compressor configuration

Cream or foam in pedal skin care: towards the ideal vehicle for urea used against dry skin.

Science.gov (United States)

Borelli, C; Bielfeldt, S; Borelli, S; Schaller, M; Korting, H C

2011-02-01

The aim of this study was to evaluate different urea-containing cosmetic preparations designed for foot care regarding skin occlusion. The primary aim was therefore to screen the short-term transepidermal water loss (TEWL) as a parameter for skin barrier function and skin occlusion and to characterize the relative role of the vehicle, i.e. cream or foam in the context of cosmetics containing urea in the 2-10% range addressing the cosmetic products urea 2% cream (GEHWOL FUSSKRAFT blau), petrolatum containing cream (GEHWOL med Schrundensalbe), urea 10% cream (GEHWOL med Lipidro-Crème), urea 10% foam (Allpresan Fuss Schaum) and vaseline (positive control) compared with an untreated area on the volar forearms of volunteers. Moreover, the short time (24 h) kinetics regarding the moisturizing effect of cream and foam formulations in diabetic patients were compared. The efficacy of a cream on reduction of skin thickness of hyperkeratotic skin in the heel region before and after a period of product application was also evaluated. In some of the trials, healthy individuals and in others, diabetic patients (type I and II) were enrolled. TEWL was determined before product application, as well as at given points of time thereafter. In this study, no excessive occlusion effects comparable with a blockage of the skin's natural water evaporation could be observed for any of the test products. To the extent to be expected, this was found neither for the cream products nor for the foam product. Slightly lowered TEWL values after application of the 10% urea cream can be interpreted as a beneficial effect in terms of an improved barrier function. Regarding skin moisture, the urea-containing cream formulation appeared equal or slightly superior to the foam formulation. The thickness of the horny layer was found reduced after application of 10 % urea-containing cream. At present it looks as if cream vehicles would still be vehicles of choice in general, when it comes to the

Mercury contamination in facial skin lightening creams and its health risks to user.

Science.gov (United States)

Ho, Yu Bin; Abdullah, Nor Hidayu; Hamsan, Hazwanee; Tan, Eugenie Sin Sing

2017-08-01

This study aims to determine concentrations of mercury in facial skin lightening cream according to different price categories (category I: mercury in samples were less than the United States Food and Drug Administration (USFDA) permitted trace levels (mercury in facial skin lightening creams ranged from not detected to 1.13 mg kg -1 . There was no significant association between concentrations of mercury with price categories (p = 0.12). There was no significant non-carcinogenic health risk due to daily application of the facial skin lightening creams based on assumption of 30 years exposure period (HQ < 1). Copyright © 2017 Elsevier Inc. All rights reserved.

A New Transition Radiation Detector for the CREAM experiment

CERN Document Server

Malinin, A; Angelaszek, D

The Cosmic Ray Energetics And Mass (CREAM) experiment is designed to investigate the source, propagation and acceleration mechanism of high energy cosmic-ray nuclei, by directly measuring their energy and charge. Incorporating a Transition Radiation Detector (TRD) provides a model independent energy measurement complementary to the calorimeter, as well as additional track reconstruction capability. A new TRD design provides a compact, robust, reliable, low density detector to measure incident nucleus energy for 3 < Z < 26 nuclei in the Lorentz gamma factor range of 10 2 -10 5. The TRD design, R&D;, construction milestones, beam test results and a progress of the final TRD integration in the CREAM instrument are reported.

Anti-Aging Potential of Phytoextract Loaded-Pharmaceutical Creams for Human Skin Cell Longetivity

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Saima Jadoon

2015-01-01

Full Text Available The exposure to ultraviolet radiations (UVR is the key source of skin sunburn; it may produce harmful entities, reactive oxygen species (ROS, leading to aging. The skin can be treated and protected from the injurious effects of ROS by using various pharmaceutical formulations, such as cream. Cream can be loaded with antioxidants to quench ROS leading to photo-protective effects. Moreover, modern medicines depend on ethnobotanicals for protection or treatment of human diseases. This review article summarizes various in vivo antioxidant studies on herbal creams loaded with phyto-extracts. These formulations may serve as cosmeceuticals to protect skin against injurious effects of UVR. The botanicals studied for dermatologic use in cream form include Acacia nilotica, Benincasa hispida, Calendula officinalis, Camellia sinensis, Camellia sinensis, Nelumbo nucifera, Capparis decidua, Castanea sativa, Coffea arabica, Crocus sativus, Emblica officinalis Gaertn, Foeniculum vulgare, Hippophae rhamnoides, Lithospermum erythrorhizon, Malus domestica, Matricaria chamomilla L., Moringa oleifera, Morus alba, Ocimum basilicum, Oryza sativa, Polygonum minus, Punica granatum, Silybum marianum, Tagetes erecta Linn., Terminalia chebula, Trigonella foenum-graecum, and Vitis vinifera. The observed anti-aging effects of cream formulations could be an outcome of a coordinating action of multiple constituents. Of numerous botanicals, the phenolic acids and flavonoids appear effective against UVR-induced damage; however the evidence-based studies for their anti-aging effects are still needed.

Quality Characteristics of Iranian Extra Virgin Flaxseed Oil and the Effect of the Refining Stages before Deodorization on its Physicochemical Properties

OpenAIRE

Manochehr Bahmaei; Yousef Ramezan; Parvin Eshratabadi

2017-01-01

Flaxseed oil is known as a functional oil because of the high content of α-linolenic acid; therefore, the aim of this research was to investigate some physicochemical properties of Iranian extra virgin flaxseed oil (EVFO) and the impact of the refining stages before deodorization on these properties. Fatty acid composition, peroxide and anisidine values, free fatty acids, Crystallization point, chlorophyll content, β-carotene content, and color were analyzed. The Iranian flaxseed oils had abo...

Investigation of cream and ointment on antimicrobial activity of Mangifera indica extract

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Amgad A Awad El-Gied

2015-01-01

Full Text Available Medicinal plants have curative properties due to the presence of various complex chemical substance of different composition, which are found as secondary plant metabolites in one or more parts of these plants. Mangifera indica Linn (MI L. is a species of mango in the Anacardiaceae family. Phytoconstituents in the seed extracts may be responsible for the antimicrobial activity of the plant. The purpose of the study was to formulate and evaluate the antimicrobial herbal ointment and cream from extracts of the seeds of mango (MI L. The formulated ointments containing oleaginous-based showed the best formulation compared to the emulsion water in oil type, the ointment and cream bases in different concentration 1%, 5% and 10%. The formulated ointment and cream of MI L. were subjected to evaluation of Uniformity of Weight, measurement of pH, viscosity, Spreadability, Acute skin irritation study, stability study and antimicrobial activity. Our study shows that MI has high potential as an antimicrobial agent when formulated as ointment and creams for topical use. Thus, the present study concludes that the formulated formulations of the MI are safe and efficient carriers, with potent antimicrobial activity.

Investigation of cream and ointment on antimicrobial activity of Mangifera indica extract

Science.gov (United States)

Awad El-Gied, Amgad A.; Abdelkareem, Abdelkareem M.; Hamedelniel, Elnazeer I.

2015-01-01

Medicinal plants have curative properties due to the presence of various complex chemical substance of different composition, which are found as secondary plant metabolites in one or more parts of these plants. Mangifera indica Linn (MI L.) is a species of mango in the Anacardiaceae family. Phytoconstituents in the seed extracts may be responsible for the antimicrobial activity of the plant. The purpose of the study was to formulate and evaluate the antimicrobial herbal ointment and cream from extracts of the seeds of mango (MI L.) The formulated ointments containing oleaginous-based showed the best formulation compared to the emulsion water in oil type, the ointment and cream bases in different concentration 1%, 5% and 10%. The formulated ointment and cream of MI L. were subjected to evaluation of Uniformity of Weight, measurement of pH, viscosity, Spreadability, Acute skin irritation study, stability study and antimicrobial activity. Our study shows that MI has high potential as an antimicrobial agent when formulated as ointment and creams for topical use. Thus, the present study concludes that the formulated formulations of the MI are safe and efficient carriers, with potent antimicrobial activity. PMID:25878974

Effect of Chocobar Ice Cream Containing Bifidobacterium on Salivary Streptococcus mutans and Lactobacilli: A Randomised Controlled Trial.

Science.gov (United States)

Nagarajappa, Ramesh; Daryani, Hemasha; Sharda, Archana J; Asawa, Kailash; Batra, Mehak; Sanadhya, Sudhanshu; Ramesh, Gayathri

2015-01-01

To examine the effect of chocobar ice cream containing bifidobacteria on salivary mutans streptococci and lactobacilli. A double-blind, randomised controlled trial was conducted with 30 subjects (18 to 22 years of age) divided into 2 groups, test (chocobar ice cream with probiotics) and control (chocobar ice cream without probiotics). The subjects were instructed to eat the allotted chocobar ice cream once daily for 18 days. Saliva samples collected at intervals were cultured on Mitis Salivarius agar and Rogosa agar and examined for salivary mutans streptococci and lactobacilli, respectively. The Mann-Whitney U-test, Friedman and Wilcoxon signed-rank tests were used for statistical analysis. Postingestion in the test group, a statistically significant reduction (p ice cream containing probiotic bifidobacteria may reduce salivary levels of mutans streptococci in young adults.

The Effect of Combination Carrot Juice (Daucus carota L. and Hunkwee Flour in Manufacturing Kefir Ice Cream on Physical and Chemical Quality of Kefir Ice Cream

Directory of Open Access Journals (Sweden)

Ilma Mahdiana

2017-03-01

Full Text Available The purpose of this research was to determine the best combination of carrot juice (CJ and hunkwee flour (HF on manufacturing of kefir ice cream. The method of this research was experiment with Completely Randomized Design, 4 treatments and 4 replication, the treatments were without carrot juice + HF 5% (P0, CJ 1.5% + HF 3.5% (P1, CJ 3% + HF 2% (P2, CJ 4.5% + HF 0.5% (P3, the presentage based on Ice Cream Mix (ICM. The variables measured were antioxidant activity, viscosity, total solid and organoleptic (textur, taste and aroma. The data was analized by using Analysis Of Variance (ANOVA continued by Honestly Significance Difference (HSD test. The result of this research showed that the combination of carrot juice and hunkwee flour gave highly significant difference effect (P0.05 on aroma. Conclusion: the combination of carrot juice 1.5% + hunkwee flour 3.5% (P1 in kefir ice cream gave the best result.

Natural antioxidant ice cream acutely reduces oxidative stress and improves vascular function and physical performance in healthy individuals.

Science.gov (United States)

Sanguigni, Valerio; Manco, Melania; Sorge, Roberto; Gnessi, Lucio; Francomano, Davide

2017-01-01

The formation of reactive oxygen species (ROS) contributes to the pathogenesis and progression of several diseases. Polyphenols have been shown to be beneficial against ROS. The aim of this study was to evaluate the effects of a natural antioxidant ice cream on oxidative stress, vascular function, and physical performance. In this controlled, single-blind, crossover study, 14 healthy individuals were randomized to consume 100 g of either antioxidant ice cream containing dark cocoa powder and hazelnut and green tea extracts or milk chocolate ice cream (control ice cream). Participants were studied at baseline and 2 h after ingesting ice cream. Serum polyphenols, antioxidant status (ferric-reducing ability of plasma [FRAP]), nitric oxide (NOx) bioavailability, markers of oxidative stress (determination of reactive oxygen metabolites [d-ROMs] and hydrogen peroxide [H 2 O 2 ]), endothelium function (flow-mediated dilation [FMD] and reactive hyperemia index [RHI]), and exercise tolerance (stress test) were assessed, and the double product was measured. Serum polyphenols (P ice cream ingestion. No changes were found after control ice cream ingestion. To our knowledge, this is the first study to demonstrate that a natural ice cream rich in polyphenols acutely improved vascular function and physical performance in healthy individuals through a reduction in oxidative stress. Copyright © 2016 Elsevier Inc. All rights reserved.

A potent steroid cream is superior to emollients in reducing acute radiation dermatitis in breast cancer patients treated with adjuvant radiotherapy. A randomised study of betamethasone versus two moisturizing creams

International Nuclear Information System (INIS)

Ulff, Eva; Maroti, Marianne; Serup, Jörgen; Falkmer, Ursula

2013-01-01

Background and purpose: The aim was to investigate whether treatment with potent local steroids can reduce signs and symptoms of acute radiation dermatitis in breast cancer patients undergoing adjuvant radiotherapy (RT) compared to emollient creams. Material and methods: The study was randomised and double-blinded. Patients with breast cancer who had undergone mastectomy or breast-conserving surgery were included when they started adjuvant 3-D planned RT. In all, 104 patients were randomised 2:1:1 to three treatment groups, i.e. betamethasone + Essex® cream, Essex® cream or Canoderm® cream. The patients themselves treated the irradiated area during the radiation period (5 weeks) and two weeks after cessation of RT. Signs of RT dermatitis were measured qualitatively with RTOG clinical scoring and quantitatively by colorimeter. In addition, the patients’ symptoms were recorded as well as the Fitzpatrick skin type. There was a statistically significant difference (p = 0.05) in skin reactions when assessed with RTOG in favour of the group treated with the potent steroid. Patient-related symptoms did not differ between the treatment groups. The effect of the steroid was prominent in three subgroups, i.e. (i) patients treated with ablation of the breast, (ii) patients receiving RT to the armpit and the supraclavicular fossa, and (iii) patients with Fitzpatrick skin type 1. Conclusions: Treatment with betamethasone cream is more efficient than moisturizers for the control of acute RT dermatitis in patients treated with adjuvant RT for breast cancer

Effects of Emulsifier, Overrun and Dasher Speed on Ice Cream Microstructure and Melting Properties.

Science.gov (United States)

Warren, Maya M; Hartel, Richard W

2018-03-01

Ice cream is a multiphase frozen food containing ice crystals, air cells, fat globules, and partially coalesced fat globule clusters dispersed in an unfrozen serum phase (sugars, proteins, and stabilizers). This microstructure is responsible for ice cream's melting characteristics. By varying both formulation (emulsifier content and overrun) and processing conditions (dasher speed), the effects of different microstructural elements, particularly air cells and fat globule clusters, on ice cream melt-down properties were studied. Factors that caused an increase in shear stress within the freezer, namely increasing dasher speed and overrun, caused a decrease in air cell size and an increase in extent of fat destabilization. Increasing emulsifier content, especially of polysorbate 80, caused an increase in extent of fat destabilization. Both overrun and fat destabilization influenced drip-through rates. Ice creams with a combination of low overrun and low fat destabilization had the highest drip-through rates. Further, the amount of remnant foam left on the screen increased with reduced drip-through rates. These results provide a better understanding of the effects of microstructure components and their interactions on drip-through rate. Manipulating operating and formulation parameters in ice cream manufacture influences the microstructure (air cells, ice crystals, and fat globule clusters). This work provides guidance on which parameters have most effect on air cell size and fat globule cluster formation. Further, the structural characteristics that reduce melt-down rate were determined. Ice cream manufacturers will use these results to tailor their products for the desired quality attributes. © 2018 Institute of Food Technologists®.

Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan.

Science.gov (United States)

Abdel-Haleem, Amal M H; Awad, R A

2015-10-01

The purpose of this paper is to investigate some quality attributes of low fat ice cream (LFIC) substituted with hulless barley flour (HBF) and barley ß-glucan (BBG). The methodology included in this paper is based on adding HBF (1, 2, 3 and 4 %) as a partial substitution of skim milk powder (SMP) and BBG (0.40 %) as a complete substitution of carboxy methyl cellulose (CMC). All mixes and resultant ice cream samples were evaluated for their physicochemical properties as well as the sensory quality attributes.The results indicated that substitution of SMP with HBF significantly increased total solids (TS), fat and crude fiber, while crude protein and ash significantly decreased in ice cream mixes. BBG exhibited the same manner of control. Specific gravity was gradually increased with adding HBFand BBG in the mixes and therefore the overrun percent was significantly changed in the resultant ice cream. Adding HBF in ice cream formula led to significant decrease in acidity with higher freezing point and the product showed higher ability to meltdown. BBG treatment showed the same trend of control. Values of flow time and viscosity significantly increased with increasing HBF in the ice cream mixes, but these values significantly decreased in BBG mix. The time required to freeze ice cream mixes was decreased with increasing the ratio of HBF but, increased in BBG treatment. The substitution of SMP with 1 and 2 % HBF significantly (P ≤ 0.05) enhanced sensory attributes of ice cream samples. While, BBG treatment achieved mild score and acceptability.

The occurrence of spoilage yeasts in cream-filled bakery products.

Science.gov (United States)

Osimani, Andrea; Milanović, Vesna; Taccari, Manuela; Cardinali, Federica; Pasquini, Marina; Aquilanti, Lucia; Clementi, Francesca

2017-04-01

Filling creams can provide an adequate substrate for spoilage yeasts because some yeasts can tolerate the high osmotic stress in these products. To discover the source of spoilage of a cream-filled baked product, end products, raw materials, indoor air and work surfaces were subjected to microbiological and molecular analyses. The efficacy of disinfectants against spoilage yeasts was also assessed. The analyses on end products revealed the presence of the closest relatives to Zygosaccharomyces bailii with counts ranging from 1.40 to 4.72 log cfu g -1 . No spoilage yeasts were found in the indoor air and work surfaces. Polymerase chain reaction-denaturing gradient gel electrophoresis analysis, carried out directly on filling creams collected from unopened cans, showed the presence of bands ascribed to the closest relatives to Z. bailii sensu lato, although with counts products, reliable and sensitive methods must be used. Moreover, hygiene and the application of good manufacturing practices represent the most efficient way for the prevention and minimization of cross-contamination. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Evaluation of soluble solids content and pH of ice cream treated with gamma radiation

Energy Technology Data Exchange (ETDEWEB)

Rogovschi, V.D.; Nunes, T.C.F.; Fabbri, A.D.T.; Sagretti, J.M.; Sabato, S.F. [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

2011-07-01

The ice cream is considered an aerated suspension of fat and ice crystals in a concentrated sugar solution containing hydrocolloids, proteins and casein micelles. Only in Brazil, in the year 2010, it was produced 1120 million liter of ice cream and due to high demand by the consumers, this is considered the most important product of the dairy industry. The objective of this work is to evaluate the soluble solids content (SSC) and the hydrogenionic potential (pH) of vanilla ice cream conditioned in isothermal boxes irradiated with 3.0 and 5.0 kGy in the Multipurpose Irradiator of {sup 60}Co located at IPEN - CNEN/SP. It can be concluded that the treatment of ice cream with gamma radiation did not cause changes in the analyzed parameters. . (author)

Evaluation of soluble solids content and pH of ice cream treated with gamma radiation

International Nuclear Information System (INIS)

Rogovschi, V.D.; Nunes, T.C.F.; Fabbri, A.D.T.; Sagretti, J.M.; Sabato, S.F.

2011-01-01

The ice cream is considered an aerated suspension of fat and ice crystals in a concentrated sugar solution containing hydrocolloids, proteins and casein micelles. Only in Brazil, in the year 2010, it was produced 1120 million liter of ice cream and due to high demand by the consumers, this is considered the most important product of the dairy industry. The objective of this work is to evaluate the soluble solids content (SSC) and the hydrogenionic potential (pH) of vanilla ice cream conditioned in isothermal boxes irradiated with 3.0 and 5.0 kGy in the Multipurpose Irradiator of 60 Co located at IPEN - CNEN/SP. It can be concluded that the treatment of ice cream with gamma radiation did not cause changes in the analyzed parameters. . (author)

Importance of using gamma rays to reduce microbial content in heavy cream

International Nuclear Information System (INIS)

Abed, H. A.; Aldurrah, O. A. A.; Aldarwash, A. K.

2012-12-01

The study aimed to investigate the effect of gamma rays on the pathogenic microorganisms that cause spoilage to the heavy cream and extend its storability period. The heavy cream samples were exposed to 0, 1 and 3 kGy and stored at 4 O C for 1, 10,20 and 30 days. The following microbial tests were carried out for evaluation (Total Bacterial Count, Presence Colonic Bacteria, Fungi and Yeast, Proteolytic Bacteria, and Lipolytic Bacteria). The result revealed that the dose 3 kGy was the best dose could used to control all type of the pathogenic microorganisms tested. Furthermore, the results of the sensory acceptability testes showed that all sensory characteristics of the heavy cream were not affected in comparison with that of the control after one day of storage. (Author)

Effect of topical application of melatonin cream 12.5% on cognitive parameters

DEFF Research Database (Denmark)

Scheuer, Cecilie; Pommergaard, Hans-Christian; Rosenberg, Jacob

2016-01-01

BACKGROUND: Skin cancer is an increasing problem in modern dermatology. Earlier studies have shown protective effects against ultraviolet radiation (UVR)-induced skin damage by topical treatment with melatonin. However, the potential sedative effects of full body topical application of melatonin...... have never been investigated. Objectives The aim of this study was to assess the degree of cognitive dysfunction when using melatonin cream as full body topical application. METHODS: In a randomized, placebo-controlled, double-blind crossover study in healthy volunteers, the degree of cognitive...... dysfunction when using cream containing 12.5% melatonin as full body application was assessed. A group of ten volunteers had melatonin cream 12.5% applied on 80% of their body surface area, and degree of cognitive dysfunction was assessed using a test battery consisting of Karolinska sleepiness scale (KSS...

Batch and Continuous Ultrasound Assisted Extraction of Boldo Leaves (Peumus boldus Mol.)

OpenAIRE

Petigny, Lo?c; P?rino-Issartier, Sandrine; Wajsman, Jo?l; Chemat, Farid

2013-01-01

Vegetal extracts are widely used as primary ingredients for various products from creams to perfumes in the pharmaceutical, nutraceutic and cosmetic industries. Having concentrated and active extract is essential, as the process must extract as much soluble material as possible in a minimum time, using the least possible volume of solvent. The boldo leaves extract is of great interest for the industry as it holds a great anti-oxidant activity due to high levels of flavonoids and alkaloids suc...

Local anesthetic effects of Lidocaine cream: randomized controlled trial using a standardized prick pain.

Science.gov (United States)

Herberger, Katharina; Krause, Karoline; Maier, Kristina; Zschocke, Ina; Radtke, Marc; Augustin, Matthias

2012-12-01

ELA-max (4% lidocaine) and EMLA cream (lidocaine-prilocaine 2.5%) are topicals used for superficial anesthesia. Only few studies have been published on their comparative effectiveness in close-to-practice pain models. (1) To evaluate the analgesic efficacy of lidocaine cream compared with lidocaine-prilocaine cream and placebo. (2) To assess the safety and tolerability. Randomized, three-arm, double-blind trial in 40 healthy volunteers comparing the anesthetic effects of Lidocaine and lidocaine-prilocaine cream to placebo at various time points (0-120 min). A standardized pain was induced by lancet pricks and measured by a visual analogue scale. Intra-individual comparison between the test areas was performed in a cross-over design. Lidocaine showed significantly reduced pain compared to placebo at all assessment points. Pain reduction was achieved significantly earlier using lidocaine occlusively (30 min). No significant differences were found concerning the anesthetic efficacy of lidocaine and lidocaine-prilocaine cream. There were no relevant adverse events. This study confirms that a topical preparation with 4% lidocaine is an effective and safe treatment option for superficial anesthesia. It supports the claim that an occlusive application is more rapid in action. 4% lidocaine is of value as a rapidly-acting local anesthetic for the treatment of minor surgical procedures.

Use of whey powder and skim milk powder for the production of fermented cream

Directory of Open Access Journals (Sweden)

Ceren AKAL

2016-01-01

Full Text Available Abstract This study is about the production of fermented cream samples having 18% fat by addition of starter cultures. In order to partialy increase non-fat solid content of fermented cream samples, skim milk powder and demineralized whey powder in two different rates (50% and 70% were used. Samples were analyzed for changes in their biochemical and physicochemical properties (total solid, ash, fat, titratable acidity, pH value, total nitrogen, viscosity, tyrosine, acid number, peroxide and diacetyl values during 29-day of storage period. Samples tested consisted of 7 different groups; control group (without adding any powder, skim milk powder, 50% demineralized whey powder and 70% demineralized whey powder samples were in two different addition rate (2% and 4%. Also samples were analyzed for sensory properties. According to the results obtained, the addition of milk powder products affected titratable acidity and tyrosine values of fermented cream samples. Although powder addition and/or storage period didn’t cause significant variations in total solid, ash, fat, pH value, viscosity, acid number, peroxide, tyrosine and diacetyl values; sensory properties of fermented cream samples were influenced by both powder addition and storage period. Fermented cream containing 2% skim milk powder gets the top score of sensory evaluation among the samples.

Evaluación de la toxicidad del desodorante RLV en ojos Evaluation of RLV deodorant toxicity in eyes

Directory of Open Access Journals (Sweden)

Esvieta Tenorio Borroto

2001-12-01

Full Text Available Se realizó la evaluación del posible efecto irritante de un formulado (RLV que se empleará como desodorante y que contiene como principio activo la hexamina, la cual es empleada como antiséptico urinario. Este formulado se aplicó por vía oftálmica en 6 conejos de la raza Nueva Zelandia, durante 7 días. Las valoraciones se basan en las observaciones macroscópicas de los posibles efectos adversos que se presentan en las estructuras oculares. Para esta evaluación nos basamos en el método propuesto por Draize, así como las guías de la OECD, de acuerdo con los resultados obtenidos la forma farmacéutica elaborada a una concentración del 3 % para el desodorante, no ocasiona irritación en las estructuras oculares.An evaluation of the possible irritant effect of a formulation (RLV that will be used as a deodorant and whose active principle is hexamine, which is utilized as a urinary antiseptic, was made. This formulation was applied by ophthalmic route to 6 New Zealand breed rabbits during 7 days. The assessments take into consideration the macroscopic observations of the possible adverse effects that occur in the ocular structures. This evaluation is based on the method proposed by Draize, as well as on the guidelines of the OECD. According to the results obtained, the pharmaceutical form prepared at a concentration of 3 % for the deodorant does not cause irritation of the ocular structures.

Comparative assessment of the efficacy and safety of sertaconazole (2%) cream versus terbinafine cream (1%) versus luliconazole (1%) cream in patients with dermatophytoses: a pilot study.

Science.gov (United States)

Jerajani, Hr; Janaki, C; Kumar, Sharath; Phiske, Meghana

2013-01-01

Sertaconazole is a new, broad spectrum, fungicidal and fungistatic imidazole with added antipruritic and anti-inflammatory activity that would provide greater symptomatic relief and hence would be beneficial in improving the quality of life for the patient with dermatophytoses. To compare efficacy and safety of sertaconazole, terbinafine and luliconazole in patients with dermatophytoses. 83 patients with tinea corporis and tinea cruris infections were enrolled in this multicentre, randomized, open label parallel study. The initial 'Treatment Phase' involved three groups receiving either sertaconazole 2% cream applied topically twice daily for four weeks, terbinafine 1% cream once daily for two weeks, luliconazole 1% cream once daily for two weeks. At the end of treatment phase, there was a 'Follow-up Phase' at end of 2 weeks, where the patients were assessed clinically and mycologically for relapse. Of the 83 patients, 62 completed the study, sertaconazole (n = 20), terbinafine (n = 22) and luliconazole (n = 20). The primary efficacy variables including change in pruritus, erythema, vesicle, desquamation and mycological cure were significantly improved in all the three groups, as compared to baseline, in the Treatment and Follow-up phase. Greater proportion of patients in sertaconazole group (85%) showed resolution of pruritus as compared to terbinafine (54.6%); and luliconazole (70%), (P terbinafine). There was a greater reduction in mean total composite score (pruritus, erythema, vesicle and desquamation) in sertaconazole group (97.1%) as compared to terbinafine (91.2%) and luliconazole (92.9%). All groups showed equal negative mycological assessment without any relapses. All three study drugs were well tolerated. Only one patient in sertaconazole group withdrew from the study due to suspected allergic contact dermatitis. Sertaconazole was better than terbinafine and luliconazole in relieving signs and symptoms during study and follow up period. At the end of

Comparative assessment of the efficacy and safety of sertaconazole (2% cream versus terbinafine cream (1% versus luliconazole (1% cream in patients with dermatophytoses: A pilot study

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H R Jerajani

2013-01-01

Full Text Available Background : Sertaconazole is a new, broad spectrum, fungicidal and fungistatic imidazole with added antipruritic and anti-inflammatory activity that would provide greater symptomatic relief and hence would be beneficial in improving the quality of life for the patient with dermatophytoses. Aims and Objectives : To compare efficacy and safety of sertaconazole, terbinafine and luliconazole in patients with dermatophytoses. Materials and Methods : 83 patients with tinea corporis and tinea cruris infections were enrolled in this multicentre, randomized, open label parallel study. The initial ′Treatment Phase′ involved three groups receiving either sertaconazole 2% cream applied topically twice daily for four weeks, terbinafine 1% cream once daily for two weeks, luliconazole 1% cream once daily for two weeks. At the end of treatment phase, there was a ′Follow-up Phase′ at end of 2 weeks, where the patients were assessed clinically and mycologically for relapse. Results : Of the 83 patients, 62 completed the study, sertaconazole (n = 20, terbinafine (n = 22 and luliconazole (n = 20. The primary efficacy variables including change in pruritus, erythema, vesicle, desquamation and mycological cure were significantly improved in all the three groups, as compared to baseline, in the Treatment and Follow-up phase. Greater proportion of patients in sertaconazole group (85% showed resolution of pruritus as compared to terbinafine (54.6%; and luliconazole (70%, (P < 0.05 sertaconazole vs terbinafine. There was a greater reduction in mean total composite score (pruritus, erythema, vesicle and desquamation in sertaconazole group (97.1% as compared to terbinafine (91.2% and luliconazole (92.9%. All groups showed equal negative mycological assessment without any relapses. All three study drugs were well tolerated. Only one patient in sertaconazole group withdrew from the study due to suspected allergic contact dermatitis. Conclusion : Sertaconazole was

Novel formulation and evaluation of a Q10-loaded solid lipid nanoparticle cream: in vitro and in vivo studies

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Farboud ES

2011-03-01

Full Text Available Effat Sadat Farboud, Saman Ahmad Nasrollahi, Zahra TabbakhiDepartment of Pharmaceutics, School of Pharmacy, Tehran University of Medical Sciences, Tehran, IranAbstract: Solid lipid nanoparticles (SLNs of coenzyme Q10 (CoQ10 were formulated by a high-pressure homogenization method. The best formulation of SLN dispersion consisted of 13% lipid (cetyl palmitate or stearic acid, 8% surfactant (Tween 80 or Tego Care 450, and water. Stability tests, particle size analysis, differential scanning calorimetry, transmission electron microscopy, and release study were conducted to find the best formulation. A simple cream of CoQ10 and a cream containing CoQ10-loaded SLNs were prepared and compared on volunteers aged 20–30 years. SLNs with particle size between 50 nm and100 nm exhibited the most suitable stability. In vitro release profiles of CoQ10 from simple cream, SLN alone, and CoQ10-loaded SLN cream showed prolonged release for SLNs compared with the simple cream, whereas there was no significant difference between SLN alone and SLN in cream. In vitro release studies also demonstrated that CoQ10-loaded SLN and SLN cream possessed a biphasic release pattern in comparison with simple cream. In vivo skin hydration and elasticity studies on 25 volunteers suggested good dermal penetration and useful activity of Q10 on skin as a hydratant and antiwrinkle cream.Keywords: coenzyme Q10, SLN, release study 

Effects of locust bean gum and mono- and diglyceride concentrations on particle size and melting rates of ice cream.

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Cropper, S L; Kocaoglu-Vurma, N A; Tharp, B W; Harper, W J

2013-06-01

The objective of this study was to determine how varying concentrations of the stabilizer, locust bean gum (LBG), and different levels of the emulsifier, mono- and diglycerides (MDGs), influenced fat aggregation and melting characteristics of ice cream. Ice creams were made containing MDGs and LBG singly and in combination at concentrations ranging between 0.0% to 0.14% and 0.0% to 0.23%, respectively. Particle size analysis, conducted on both the mixes and ice cream, and melting rate testing on the ice cream were used to determine fat aggregation. No significant differences (P ice cream mixes. However, higher concentrations of both LBG and MDG in the ice creams resulted in values that were larger than the control. This study also found an increase in the particle size values when MDG levels were held constant and LBG amounts were increased in the ice cream. Ice creams with higher concentrations of MDG and LBG together had the greatest difference in the rate of melting than the control. The melting rate decreased with increasing LBG concentrations at constant MDG levels. These results illustrated that fat aggregation may not only be affected by emulsifiers, but that stabilizers may play a role in contributing to the destabilization of fat globules. © 2013 Institute of Food Technologists®

Evaluation of texture and colorimetric properties of irradiated ice cream

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Rogovschi, Vladimir D.; Nunes, Thaise C.F.; Sagretti, Juliana M.A.; Fabbri, Adriana D.T.; Sabato, Susy F., E-mail: vladrogo@yahoo.com.br [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

2013-07-01

The ice cream consists of an aerated suspension of fat and crystals in a concentrate sugar solution where other ingredients may be added provided that does not mis characterize the product. It is one of the most important product of the dairy industry. The ice cream is considered a high nutritional value food providing fat, carbohydrates, proteins, vitamins and mineral to its consumers. The aim of this study was to evaluate the effects of the gamma radiation process in the color and texture of milk based ice cream purchased at Sao Paulo retail market, Brazil. The samples were irradiated with doses of 1.0 and 2.0 kGy into isothermal boxes at {sup 6}0{sup C}o Multipurpose Irradiator (IPEN-CNEN/SP) at -72 °C and it was immediately stored at -10 °C until the moment of the analyses. The color parameter were L *, a * and b * using a CR-400 Minolta Colorimeter and the texture was analyzed using a Stable Micro Systems texture analyzer (model TA-TX Plus) equipped with a Multiple Puncture Probe. It was observed that the control and irradiated sample differs statistically for the texture analysis. In the color analysis it was observed that the L * parameter have increased less than 5.0 % between the control and 2.0 kGy sample. For the parameters a * and b * the value rose by 18 % and 2.31 %, respectively. The authors concluded that even with the statistical difference the gamma radiation can be applied in ice creams. (author)

Cream formulation impact on topical administration of engineered colloidal nanoparticles.

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Benedetta Santini

Full Text Available In order to minimize the impact of systemic toxicity of drugs in the treatment of local acute and chronic inflammatory reactions, the achievement of reliable and efficient delivery of therapeutics in/through the skin is highly recommended. While the use of nanoparticles is now an established practice for drug intravenous targeted delivery, their transdermal penetration is still poorly understood and this important administration route remains almost unexplored. In the present study, we have synthesized magnetic (iron oxide nanoparticles (MNP coated with an amphiphilic polymer, developed a water-in-oil emulsion formulation for their topical administration and compared the skin penetration routes with the same nanoparticles deposited as a colloidal suspension. Transmission and scanning electron microscopies provided ultrastructural evidence that the amphiphilic nanoparticles (PMNP cream formulation allowed the efficient penetration through all the skin layers with a controllable kinetics compared to suspension formulation. In addition to the preferential follicular pathway, also the intracellular and intercellular routes were involved. PMNP that crossed all skin layers were quantified by inductively coupled plasma mass spectrometry. The obtained data suggests that combining PMNP amphiphilic character with cream formulation improves the intradermal penetration of nanoparticles. While PMNP administration in living mice via aqueous suspension resulted in preferential nanoparticle capture by phagocytes and migration to draining lymph nodes, cream formulation favored uptake by all the analyzed dermis cell types, including hematopoietic and non-hematopoietic. Unlike aqueous suspension, cream formulation also favored the maintenance of nanoparticles in the dermal architecture avoiding their dispersion and migration to draining lymph nodes via afferent lymphatics.

Evaluation of texture and colorimetric properties of irradiated ice cream

International Nuclear Information System (INIS)

Rogovschi, Vladimir D.; Nunes, Thaise C.F.; Sagretti, Juliana M.A.; Fabbri, Adriana D.T.; Sabato, Susy F.

2013-01-01

The ice cream consists of an aerated suspension of fat and crystals in a concentrate sugar solution where other ingredients may be added provided that does not mis characterize the product. It is one of the most important product of the dairy industry. The ice cream is considered a high nutritional value food providing fat, carbohydrates, proteins, vitamins and mineral to its consumers. The aim of this study was to evaluate the effects of the gamma radiation process in the color and texture of milk based ice cream purchased at Sao Paulo retail market, Brazil. The samples were irradiated with doses of 1.0 and 2.0 kGy into isothermal boxes at 6 0 C o Multipurpose Irradiator (IPEN-CNEN/SP) at -72 °C and it was immediately stored at -10 °C until the moment of the analyses. The color parameter were L *, a * and b * using a CR-400 Minolta Colorimeter and the texture was analyzed using a Stable Micro Systems texture analyzer (model TA-TX Plus) equipped with a Multiple Puncture Probe. It was observed that the control and irradiated sample differs statistically for the texture analysis. In the color analysis it was observed that the L * parameter have increased less than 5.0 % between the control and 2.0 kGy sample. For the parameters a * and b * the value rose by 18 % and 2.31 %, respectively. The authors concluded that even with the statistical difference the gamma radiation can be applied in ice creams. (author)

40 CFR 405.70 - Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory.

Science.gov (United States)

2010-07-01

... mix for ice cream and other frozen desserts subcategory. 405.70 Section 405.70 Protection of... PROCESSING POINT SOURCE CATEGORY Fluid Mix for Ice Cream and Other Frozen Desserts Subcategory § 405.70 Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory. The provisions...

Filtrates and Residues: Ice Cream: Delicious Chemistry.

Science.gov (United States)

Martino, James

1983-01-01

An experiment involving preparation of ice cream is conducted after students complete units on solutions, atomic structure, molecular architecture, and bonding. The laboratory gives practical illustration of relation of physical properties to bond type and solution theory developed. Materials needed, procedures used, and questions asked are…

Application of HACCP system in the ice cream production

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Meho Bašić

2005-01-01

Full Text Available For enhancement of quality in all production segments, the ice cream factory «SA&JACOM» Sarajevo has made a decision to introduce a system of quality control and health safety for all of its products.Possible critical control points were analyzed and successfully specified, with hazard reduction to tolerant level, and in some cases with total hazard elimination. Using HACCP methodology, it is expected that the factory will produce the ice-creams with reliable preliminary established quality and accepted level of hygienic and health safety. All the activities are applied in a precise and documented way, so the products of this factory achieve trust of the customers and provide an official production certificate.

Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture.

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BahramParvar, Maryam; Tehrani, Mostafa Mazaheri; Razavi, Seyed M A; Koocheki, Arash

2015-03-01

This study aimed to obtain the optimum formulation for stabilizers in ice cream that could contest with blends presented nowadays. Thus, different mixtures of three stabilizers, i.e. basil seed gum, carboxymethyl cellulose, and guar gum, at two concentrations (0.15 % & 0.35 %) were studied using mixture design methodology. The influence of these mixtures on some properties of ice cream and the regression models for them were also determined. Generally, high ratios of basil seed gum in mixture developed the apparent viscosity of ice cream mixes and decreased the melting rate. Increasing proportion of this stabilizer as well as guar gum in the mixtures at concentration of 0.15 % enhanced the overrun of samples. Based on the optimization criteria, the most excellent combination was 84.43 % basil seed gum and 15.57 % guar gum at concentration of 0.15 %. This research proved the capability of basil seed gum as a novel stabilizer in ice cream stabilization.

Effect of fat level on the perception of five flavor chemicals in ice cream with or without fat mimetics by using a descriptive test.

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Liou, B K; Grün, I U

2007-10-01

Fat mimetics are commonly used in the manufacture of low-fat and fat-free ice creams. However, the use of fat mimetics affects flavor and texture characteristics of ice cream, which results in decreased overall acceptability by consumers. The initial objective of this study was to investigate the release behavior of 5 strawberry flavor compounds in ice creams with Simplesse((R)), Litesse((R)), and Litesse((R))/Simplesse((R)) mixes using descriptive analysis. Fat mimetics and flavor formulation significantly influenced the perception of Furaneoltrade mark (cooked sugar flavor), alpha-ionone (violet flavor), and gamma-undecalactone (peach flavor), but there was no interaction between ice cream type and flavor formulation for the 3 flavors. Furaneol and ethyl-3-methyl-3-phenylglycidate (candy flavor) were perceived more strongly in full-fat ice cream, while cis-3-hexen-1-ol (grassy flavor), alpha-ionone, and gamma-undecalactone were perceived more strongly in low-fat ice cream. Ice creams with Simplesse and full-fat ice cream had similar sensory characteristics, while ice creams with Litesse were similar to low-fat ice creams in flavor characteristics, and ice creams with Litesse/Simplesse mixes were closer in flavor profile to low-fat ice cream but had similar texture properties to those of full-fat ice cream. Simplesse was found to be a better fat mimetic for duplicating the flavor profiles and mouthfeel of full-fat ice cream.

Enhancement of percutaneous penetration of aniline and o-toluidine in vitro using skin barrier creams.

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Korinth, Gintautas; Lüersen, Lars; Schaller, Karl Heinz; Angerer, Jürgen; Drexler, Hans

2008-04-01

Aniline (ANI) and the human carcinogen o-toluidine (OT) are released at the workplace during the production and processing of rubber. Recently, we showed in rubber industry workers that a frequent use of skin barrier creams (SBC) increased the internal exposure of ANI and OT. In the present study, diffusion cells were used to investigate the effects of two SBC and one skin care cream (SCC) on percutaneous penetration of neat ANI and OT as well as of OT from a mixture with a workplace specific lubricant. The experiments were carried out with untreated and with skin creams treated human skin. A considerable percutaneous penetration enhancement of test compounds was observed for treated skin compared with untreated skin; the highest enhancement (mean factors 6.2-12.3) was found for SBC (based on oil in water emulsion) treated skin. The lowest penetration enhancement showed SCC treated skin (mean factors 4.2-9.7). The in vitro data support our findings in workers that the percutaneous absorption of aromatic amines significantly increases in presence of skin creams. The efficacy of skin creams to protect the percutaneous penetration of aromatic amines is not confirmed by our own experiments.

Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules.

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Gowda, Avinash; Sharma, Vivek; Goyal, Ankit; Singh, A K; Arora, Sumit

2018-05-01

Microencapsulated flaxseed oil powder (MFOP) was supplemented for the fortification of α-linolenic acid (ALA, ω-3 fatty acid) in ice cream. Processing parameters were optimized in terms of the stage of homogenization of ice-cream mix, level of fortification (3, 4 and 5%) and flavors (vanilla, butter scotch and strawberry). Data revealed that free fatty acids increased significantly during first 15 days in all the samples and then remained constant. Peroxide value and thiobarbituric acid value first increased up to 30 and 45 days, respectively; and then decreased followed by a gradual increase up to 120 days. Fatty acids profile showed 18.74-21.38% decrease in ALA content in fortified ice creams after 120 days. A serving of 100 g of freshly prepared functional ice cream was able to meet ~ 45% of the RDA (1.4 g ALA/day), which reduced to 35.37-36.56% on the end of storage i.e. 120 days. Overall, it can be concluded that MFOP was oxidative stable in ice-cream throughout the storage, which could be fortified successfully at 4% (w/w) level.

Quantitative bacterial examination and chemical evaluation of Diet, Club, and Ice-cream Sodas, Soft Drinks

International Nuclear Information System (INIS)

Watoo, M.K.S.; Watoo, F.S.; Kazi, T.G.; Tirmizi, S.A.; Iqbal, J.

2005-01-01

Diet, club, and ice cream sodas are flavored soft drinks consumed throughout the world, especially in summer seasons. This study has been undertaken to monitor the bacterial and chemical contamination of these national and international branded drinks procured from local markets. The isolated coliforms and microbes were E. coli Salmonella spp, Klebsiella spp, Enterobacter spp, Shigella spp, and Bacillus cereus. Diet and club sodas were less contaminated with microorganisms than were ice-cream sodas. Fifteen trace and toxic elements were identified with an atomic absorption spectrophotometer following the improved ash digestion method. The values of Nickel (Ni), (0.15 mg/L), (Pb) (0.28mg/L), Cadmium (Cd) (0.13mg/L) and Aluminum (Al) (0.76 mg/L) were higher than the (WHO) recommended limits. The concentrations of (Na, Fe, Pb) and Chromium (Cr) were higher in club sodas than diet and ice-cream sodas and the concentrations of Calcium (Ca), (Mn) in ice-cream sodas were also higher than diet and club sodas. Overall, the ice-cream sodas did not conform to the (WHO) standards allowed for safe ingestion of micro- and macro-metals in various drinks. (author)

Sensory Acceptability of Squash (Cucurbita Maximain Making Ice Cream

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Raymund B. Moreno

2015-02-01

Full Text Available - This experimental research was conducted to determine the sensory acceptability of mashed squash (Cucurbita Maxima of different proportions in making ice cream in terms of appearance, aroma, texture, taste and general acceptability. Five treatments were formulated in the study—four of which utilized mashed squash at various proportions and one treatment was used as the control variable which contains no mashed squash at all. The respondents of the study were the 20 Food Technology students and 10 faculty members of West Visayas State University Calinog Campus who were selected through random sampling. The respondents evaluated the finished products using a modified sensory evaluation score sheet based on Six Point Hedonic Scale. The statistical tools used were the means, standard deviation, Wilcoxon Signed Rank Test. The 0.01 alpha level was used as the criterion for acceptance or rejection of the null hypothesis. The result of the study led to the conclusion that there is a significant difference that existed in the level of acceptability of mashed squash in making ice cream in terms of appearance, aroma, and general acceptability, therefore the null hypothesis is rejected. However, no significant difference in the level of acceptability of using mashed squash in making ice cream in terms of taste and texture.

Improving the outcome of fractional CO2 laser resurfacing using a probiotic skin cream: Preliminary clinical evaluation.

Science.gov (United States)

Zoccali, Giovanni; Cinque, Benedetta; La Torre, Cristina; Lombardi, Francesca; Palumbo, Paola; Romano, Lucia; Mattei, Antonella; Orsini, Gino; Cifone, Maria Grazia; Giuliani, Maurizio

2016-11-01

As known, fractional CO 2 resurfacing treatments are more effective than non-ablative ones against aging signs, but post-operative redness and swelling prolong the overall downtime requiring up to steroid administration in order to reduce these local systems. In the last years, an increasing interest has been focused on the possible use of probiotics for treating inflammatory and allergic conditions suggesting that they can exert profound beneficial effects on skin homeostasis. In this work, the Authors report their experience on fractional CO 2 laser resurfacing and provide the results of a new post-operative topical treatment with an experimental cream containing probiotic-derived active principles potentially able to modulate the inflammatory reaction associated to laser-treatment. The cream containing DermaACB (CERABEST™) was administered post-operatively to 42 consecutive patients who were treated with fractional CO 2 laser. All patients adopted the cream twice a day for 2 weeks. Grades were given according to outcome scale. The efficacy of the cream containing DermaACB was evaluated comparing the rate of post-operative signs vanishing with a control group of 20 patients topically treated with an antibiotic cream and a hyaluronic acid based cream. Results registered with the experimental treatment were good in 22 patients, moderate in 17, and poor in 3 cases. Patients using the study cream took an average time of 14.3 days for erythema resolution and 9.3 days for swelling vanishing. The post-operative administration of the cream containing DermaACB induces a quicker reduction of post-operative erythema and swelling when compared to a standard treatment.

Micropropagation from cultured nodal explants of rose (Rosa hybrida L. cv. ‘Perfume Delight’

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Kamnoon Kanchanapoom

2010-01-01

Full Text Available A method for the micropropagation of rose (Rosa hybrida L. cv. ‘Perfume Delight’ was developed. First to fifth nodal explants from young healthy shoots were excised and cultured on basal medium of Murashige and Skoog (1962, MS containing several concentrations of BA and NAA. Multiple shoot formation of up to 3 shoots was obtained on MS medium supplemented with 3 mg/l BA and 0.003 mg/l NAA. Shoot readily rooted on ¼MS medium devoid of growth regulators.Rooted plantlets were hardened and established in pots at 100% survival. In vitro flowering was observed on rose plantscultured on MS medium containing 3 mg/l BA and 0.003 mg/l NAA.

Creaming enhancement in a liter scale ultrasonic reactor at selected transducer configurations and frequencies.

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Juliano, Pablo; Temmel, Sandra; Rout, Manoj; Swiergon, Piotr; Mawson, Raymond; Knoerzer, Kai

2013-01-01

Recent research has shown that high frequency ultrasound (0.4-3 MHz), can enhance milkfat separation in small scale systems able to treat only a few milliliters of sample. In this work, the effect of ultrasonic standing waves on milkfat creaming was studied in a 6L reactor and the influence of different frequencies and transducer configurations in direct contact with the fluid was investigated. A recombined coarse milk emulsion with fat globules stained with oil-red-O dye was selected for the separation trials. Runs were performed with one or two transducers placed in vertical (parallel or perpendicular) and horizontal positions (at the reactor base) at 0.4, 1 and/or 2 MHz (specific energy 8.5 ± 0.6 kJ/kg per transducer). Creaming behavior was assessed by measuring the thickness of the separated cream layer. Other methods supporting this assessment included the measurement of fat content, backscattering, particle size distribution, and microscopy of samples taken at the bottom and top of the reactor. Most efficient creaming was found after treatment at 0.4 MHz in single and double vertical transducer configurations. Among these configurations, a higher separation rate was obtained when sonicating at 0.4 MHz in a vertical perpendicular double transducer setup. The horizontal transducer configuration promoted creaming at 2 MHz only. Fat globule size increase was observed when creaming occurred. This research highlights the potential for enhanced separation of milkfat in larger scale systems from selected transducer configurations in contact with a dairy emulsion, or emulsion splitting in general. Copyright © 2012 Elsevier B.V. All rights reserved.

Sensorial and fatty acid profile of ice cream manufactured with milk of crossbred cows fed palm oil and coconut fat.

Science.gov (United States)

Corradini, S A S; Madrona, G S; Visentainer, J V; Bonafe, E G; Carvalho, C B; Roche, P M; Prado, I N

2014-11-01

This work was carried out to study the nutritional quality of milk of cows fed palm oil (PAL) or coconut fat (COC), and the use of that milk as raw material for ice cream production. Three treatments were tested with 23 healthy cows: control (CON), PAL, and COC. The milk was collected at d 21 and 36 of the experimental diet. Proximate composition (moisture, ash, fat, protein, and carbohydrates) and fatty acid composition were evaluated on milk and ice cream, and sensorial analysis, color (lightness, green/red, and blue/yellow), overrun, and texture were evaluated on the ice cream. Fatty acids present in milk and ice cream were determined by gas chromatography. Sensory analysis results showed that the ice cream acceptability index was above 70%. No difference was observed for proximate composition in milk and ice cream. Chromatographic analysis showed an increase in saturated fatty acid concentration in CON and lower levels in PAL; polyunsaturated fatty acid concentration was higher in PAL and lower in CON, in milk and ice cream; monounsaturated fatty acid concentration in milk was higher in PAL and lower in CON but no difference was found in ice cream. Comparing n-3 content in milk and ice cream, we observed that PAL had higher levels than CON and COC. The results indicate that it is feasible to add sources of fat to the animal feed for fatty acid composition modulation of milk and ice cream. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

An efficient new formulation of fusidic acid and betamethasone 17-valerate (fucicort lipid cream) for treatment of clinically infected atopic dermatitis

DEFF Research Database (Denmark)

Larsen, Finn Schultz; Simonsen, Lene; Melgaard, Anita

2007-01-01

To relieve the dryness of atopic dermatitis skin, a lipid formulation of fusidic acid and betamethasone 17-valerate (Fucicort Lipid cream) was developed as an additional treatment option to the established Fucicort cream. The two formulations were compared in patients with clinically infected...... atopic dermatitis. A total of 629 patients were randomized to twice daily double-blind treatment for 2 weeks with either Fucicort Lipid cream, Fucicort cream, or the new lipid cream vehicle. Clinical assessment was based on a Total Severity Score of the eczematous lesions. Bacteriological samples were...... taken at inclusion and at subsequent visit(s) if clinically infected lesions persisted. At the end of treatment, the mean reduction in Total Severity score was 82.9% in the lipid cream group, 82.7% in the cream group, and 33.0% in the vehicle group. The percentage of patients with a successful...

Effect of casein and inulin addition on physico-chemical characteristics of low fat camel dairy cream.

Science.gov (United States)

Ziaeifar, Leila; Labbafi Mazrae Shahi, Mohsen; Salami, Maryam; Askari, Gholam R

2018-05-21

The effect of the addition of the camel casein fraction on some physico-chemical properties of low fat camel milk cream was studied. Oil-in-water emulsions, 25, 30, and 35 (w/w) fat, were prepared using inulin, camel skim milk, milk fat and variable percentages of casein (1, 2, and 3% w/w). The droplet size, ζ-potential, surface protein concentration, viscosity and surface tension of low fat dairy creams was measured. Cream containing 2% (w/w) casein had better stability. The modifications in physico-chemical properties appeared to be driven by changes in particle size distribution caused by droplet aggregation. The cream containing 2% casein leads to a gradual decrease in droplet size, as the particle size decreased, apparent viscosity increased. When casein concentration increased, ζ-potential decreased due to combination of c terminal (negative charge) with the surface of fat particles but steric repulsion improved textural properties. Cream with 30% fat and 2% casein had the best result. Copyright © 2018 Elsevier B.V. All rights reserved.

The effect of nitric oxide releasing cream on healing pressure ulcers

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Vahid Saidkhani

2016-01-01

Full Text Available Background: Pressure ulcer is one of the main concerns of nurses in medical centers around the world, which, if untreated, causes irreparable problems for patients. In recent years, nitric oxide (NO has been proposed as an effective method for wound healing. This study was conducted to determine the effect of nitric oxide on pressure ulcer healing. Materials and Methods: In this clinical trial, 58 patients with pressure ulcer at hospitals affiliated to Ahvaz Jundishapur University of Medical Sciences were homogenized and later divided randomly into two groups of treatment (nitric oxide cream; n = 29 and control (placebo cream; n = 29. In this research, the data collection tool was the Pressure Ulcer Scale for Healing (PUSH. At the outset of the study (before using the cream, the patients' ulcers were examined weekly in terms of size, amount of exudates, and tissue type using the PUSH tool for 3 weeks. By integrating these three factors, wound healing was determined. Data were analyzed using SPSS. Results: Although no significant difference was found in terms of the mean of score size, the amount of exudates, and the tissue type between the two groups, the mean of total score (healing between the two groups was statistically significant (P = 0.04. Conclusions: Nitric oxide cream seems to accelerate wound healing. Therefore, considering its easy availability and cost-effectiveness, it can be used for treating pressure ulcers in the future.

The effect of nitric oxide releasing cream on healing pressure ulcers

Science.gov (United States)

Saidkhani, Vahid; Asadizaker, Marziyeh; Khodayar, Mohammad Javad; Latifi, Sayed Mahmoud

2016-01-01

Background: Pressure ulcer is one of the main concerns of nurses in medical centers around the world, which, if untreated, causes irreparable problems for patients. In recent years, nitric oxide (NO) has been proposed as an effective method for wound healing. This study was conducted to determine the effect of nitric oxide on pressure ulcer healing. Materials and Methods: In this clinical trial, 58 patients with pressure ulcer at hospitals affiliated to Ahvaz Jundishapur University of Medical Sciences were homogenized and later divided randomly into two groups of treatment (nitric oxide cream; n = 29) and control (placebo cream; n = 29). In this research, the data collection tool was the Pressure Ulcer Scale for Healing (PUSH). At the outset of the study (before using the cream), the patients' ulcers were examined weekly in terms of size, amount of exudates, and tissue type using the PUSH tool for 3 weeks. By integrating these three factors, wound healing was determined. Data were analyzed using SPSS. Results: Although no significant difference was found in terms of the mean of score size, the amount of exudates, and the tissue type between the two groups, the mean of total score (healing) between the two groups was statistically significant (P = 0.04). Conclusions: Nitric oxide cream seems to accelerate wound healing. Therefore, considering its easy availability and cost-effectiveness, it can be used for treating pressure ulcers in the future. PMID:27186212

A self-controlled study of intralesional injection of diprospan combined with topical timolol cream for treatment of thick superficial infantile hemangiomas.

Science.gov (United States)

Xu, Peng; Yu, Qian; Huang, Huizhen; Zhang, Wenjie; Li, Wei

2018-04-30

Topical application of timolol cream is effective and convenient for treating superficial infantile hemangiomas. Intralesional injection of corticosteroids, such as diprospan, is useful for the treatment of superficia infantile hemangiomas without systemic side effects. We conducted a self-controlled study to investigate whether a combination of intralesional injection of diprospan with topical timolol 0.5% cream would be more efficient than timolol cream alone in thick superficial infantile hemangiomas. Thirty-eight patients with 39 thick superficial infantile hemangiomas were recruited. Each lesion was randomly divided into two equal parts: one part was treated with topical timolol 0.5% cream (timolol cream group), while the other part was treated with injection of diprospan combined with topical timolol 0.5% cream (combined treatment group). Infants were followed every 4 weeks to determine whether injections should be continued, and timolol cream was applied four times daily for 5 months. During 5 months of treatment, three specialist physicians were invited to evaluate the therapeutic effects. The combined treatment group showed better lesion involution than did the timolol cream group regarding lesion thickness and color of lesions. The combination of intralesional injection of diprospan with topical timolol 0.5% cream is a suitable and safe strategy for thick superficial infantile hemangiomas. © 2018 Wiley Periodicals, Inc.

Estrategias semiolingüísticas en el discurso publicitario gráfico del perfume español (años 50-90)

OpenAIRE

Pellicer García, Lidia

2010-01-01

El significado del signo olfativo del perfume español se genera en el discurso publicitario gráfico a través de la función configurante sintácticosemántica que ofrece la narratividad, de la que surgirá la acción y el conflicto de valores, logrando la identidad de marca.

Development and stability studies of sunscreen cream formulations containing three photo-protective filters

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Slim Smaoui

2017-02-01

Full Text Available The present study aimed to formulate and subsequently evaluate sunscreen cream (W/O/W emulsion containing three photo-protective filters: benzophenone-3, ethylhexyl methoxycinnamate and titanium dioxide at different percentages. Formulations were stored at 8, 25 and 40 °C for four weeks to investigate their stability. Color, centrifugation, liquefaction, phase separation, pH and Sun Protection Factor (SPF of sunscreen cream formulations were determined. The microbiological stability of the creams was also evaluated and the organoleptic quality was carried out for 28 days. Interestingly, the combination of 7% Benzophenone-3, 7% Ethylhexyl methoxycinnamate and 6% Titanium dioxide preserved physicochemical properties of the product and was efficient against the development of different spoilage microorganisms as well as aerobic plate counts, Pseudomonas aeruginosa, Staphylococcus aureus, and yeast and mold counts. Furthermore, a good stability was observed for all formulations throughout the experimental period. The newly formulated sunscreen cream was proved to exhibit a number of promising properties and attributes that might open new opportunities for the development of more efficient, safe, and cost-effective skin-care, cosmetic, and pharmaceutical products.

Influence of Sugars, Modified Starches and Hydrocolloids Addition on Colour and Thermal Properties of Raspberry Cream Fillings

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Pichler Anita

2017-03-01

Full Text Available This paper deals with the influence of the addition of sugars (sucrose, fructose and trehalose, modified starches (tapioca or waxy maize starch and hydrocolloids (karaya or guar gum on colour and thermal properties of raspberry cream fillings. In addition, the influence of the above-mentioned additives on the colour and thermal properties of raspberry cream fillings stored at room temperature over a period of 8 and 16 months was investigated. Results showed that the highest anthocyanin content and total phenolic content were detected in raspberry cream filling prepared with sucrose and trehalose in combination with guar gum. During storage, after 8 and 16 months at room temperature, anthocyanin content and total phenolic content decreased. Results also showed that the kind of sugar and added modified starches or hydrocolloids influenced the thermal properties of cream fillings. During storage, a decrease was observed in both freezing temperature as well as enthalpy of cream fillings.

A customer value analysis of Taiwan ice cream market: a means-end chain approach across consumption situations.

Science.gov (United States)

Chen, Yan-Kwang; Tsai, Pei-Shan; Chiu, Fei-Rung

2015-01-01

In the highly competitive market, it is increasingly hard for ice cream stores to develop creative marketing strategies to retain existing customers and attract new ones. This study applies the means-end chain approach to identify the customer value, consequences, and attributes of ice cream and to suggest useful information for ice cream sellers to develop differential marketing strategies across various consumption situations (i.e. on a date, gathering with friends, craving for ice cream). This study conducted one-on-one in-depth interviews with participants. The interview content was subsequently analyzed and coded to produce an implication matrix and a hierarchical value map, which was further used to determine customers' value perceptions. The results indicate the terminal values of the highest strength comprised economy, pleasure, and efficiency. Pleasure was emphasized among consumers who were on a date or gathering with friends, whereas satisfaction was emphasized among consumers who craved ice cream. Based on the results, the study also provides suggestions to the industry and future researchers.

Potensi Tepung Wortel (Daucus carrota L. dalam Meningkatkan Sifat Antioksidan dan Fisikokimia Sweet Cream Butter.

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Rebeka Patricia Sianturi

2018-03-01

Full Text Available This study aims to determine the effect of addition powder carrot as antioxidant agent to antioxidant activity, fat content, mositure, cholesterol, pH value and melting point of sweet cream butter. The method used was experiment laboratory. The materials used were sweet cream butter and carrot powder and the treatments were the addition of carrot powder 0% (A, 2% (B, 4% (C, and 6% (D then analyzed about antioxidant activity, fat content, mositure, cholesterol, pH value and melting point of sweet cream butter. The data were analyzed by ANOVA using the basic design of Block Randomized Design (BRD and continued by Duncan's Multiple Range Test (DMRT if there was a significantly different. Finding suggested an effect of the addition carrot powder could improve the quality (up to 42.55% of sweet cream butter which is 6% of carrot powder give the best treatment.

Research of Wheat Germ Foaming Capacity in Dairy Ice-Cream Composition

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V.V. Martich

2013-09-01

Full Text Available Surface activity of grain component in model systems and in the milk ice cream is investigated. It is found that increase of wheat germ comtent in model systems and mixtures leads to a corresponding decrease in surface tension in the presence of surface-active plant protein. The expediency of previous frying and shredding of plant material to improve its foaming ability in the milk mixtures is proved. The need of wheat germ hydration before its use to improve functional and technological properties in the ice cream is confirmed.

Formulation of a peach ice cream as potential symbiotic food

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Fernando Josué VILLALVA

Full Text Available Abstract Today’s population increasingly demands and consumes healthy products. For this reason, the food industry has been developing and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in calories with an added probiotic (Bifidobacterium lactis Bb-12 and prebiotics (inulin, and to evaluate its sensory quality and acceptability as potential symbiotic food. The moisture content was 76.47%; 7.14% protein; 0.15% fat; 6.37%; carbohydrates; 9.87% inulin; 1.22% ash; 0.201% calcium, 0.155% phosphorus and 0.168% sodium. On the first and 21th day of storage counts of B. lactis Bb – 12 was 4 x 108 CFU/mL and 1.5 x 107 CFU/mL, respectively. It was possible to formulate a peach ice cream reduced in calories, fat, and sugar and with potential symbiotic effect, by addition of B. lactis Bb – 12. A product with suitable organoleptic characteristics, creamy texture, peachy colour, taste and flavour, and no ice crystals was obtained. This ice cream would be a suitable food matrix to incorporate prebiotic and probiotic ingredients as a potential symbiotic food.

Wrinkle Creams: Your Guide to Younger Looking Skin

Science.gov (United States)

... including prescription creams, botulinum toxin (Botox) injections or skin-resurfacing techniques. Nolan KA, et al. Over-the-counter topical skincare products: A review of the literature. Journal of Drugs in ... anti-aging skin care products. American Academy of Dermatology. http://www. ...

Ice-cream consumption, tendency toward overeating, and personality

NARCIS (Netherlands)

van Strien, T

2000-01-01

OBJECTIVE: The exploration of the mechanisms underlying the tendency toward overeating by investigating the Dutch Eating Behavior Questionnaire (DEBQ)/Revised Eating Disorders Inventory (EDI-R) disinhibition, in sequence to the milkshake-ice cream study (van Strien, Cleven, and Schippers, in press).

Determination of HCME 3-D parameters using a full ice-cream cone model

Science.gov (United States)

Na, Hyeonock; Moon, Yong-Jae; Lee, Harim

2016-05-01

It is very essential to determine three dimensional parameters (e.g., radial speed, angular width, source location) of Coronal Mass Ejections (CMEs) for space weather forecast. Several cone models (e.g., an elliptical cone model, an ice-cream cone model, an asymmetric cone model) have been examined to estimate these parameters. In this study, we investigate which cone type is close to a halo CME morphology using 26 CMEs: halo CMEs by one spacecraft (SOHO or STEREO-A or B) and as limb CMEs by the other ones. From cone shape parameters of these CMEs such as their front curvature, we find that near full ice-cream cone type CMEs are much closer to observations than shallow ice-cream cone type CMEs. Thus we develop a new cone model in which a full ice-cream cone consists of many flat cones with different heights and angular widths. This model is carried out by the following steps: (1) construct a cone for given height and angular width, (2) project the cone onto the sky plane, (3) select points comprising the outer boundary, and (4) minimize the difference between the estimated projection speeds with the observed ones. By applying this model to 12 SOHO/LASCO halo CMEs, we find that 3-D parameters from our method are similar to those from other stereoscopic methods (a geometrical triangulation method and a Graduated Cylindrical Shell model) based on multi-spacecraft data. We are developing a general ice-cream cone model whose front shape is a free parameter determined by observations.

Automatic deodorizing system for waste water from radioisotope facilities using an ozone generator

International Nuclear Information System (INIS)

Kawamura, Hiroko; Hirata, Yasuki

2002-01-01

We applied an ozone generator to sterilize and to deodorize the waste water from radioisotope facilities. A small tank connected to the generator is placed outside of the drainage facility founded previously, not to oxidize the other apparatus. The waste water is drained 1 m 3 at a time from the tank of drainage facility, treated with ozone and discharged to sewer. All steps proceed automatically once the draining work is started remotely in the office. The waste water was examined after the ozone treatment for 0 (original), 0.5, 1.0, 1.5 and 2.0 h. Regarding original waste water, the sum of coliform groups varied with every examination repeated - probably depend on the colibacilli used in experiments; hydrogen sulfide, biochemical oxygen demand and the offensive odor increased with increasing coliform groups. The ozone treatment remarkably decreased hydrogen sulfide and the offensive odor, decreased coliform groups when the original water had rich coliforms. (author)

Automatic deodorizing system for waste water from radioisotope facilities using an ozone generator

Energy Technology Data Exchange (ETDEWEB)

Kawamura, Hiroko; Hirata, Yasuki [Kyushu Univ., Fukuoka (Japan). Radioisotope Center; Taguchi, Kenji [Riken Co. Ltd., Kitakyushu, Fukuoka (Japan)

2002-03-01

We applied an ozone generator to sterilize and to deodorize the waste water from radioisotope facilities. A small tank connected to the generator is placed outside of the drainage facility founded previously, not to oxidize the other apparatus. The waste water is drained 1 m{sup 3} at a time from the tank of drainage facility, treated with ozone and discharged to sewer. All steps proceed automatically once the draining work is started remotely in the office. The waste water was examined after the ozone treatment for 0 (original), 0.5, 1.0, 1.5 and 2.0 h. Regarding original waste water, the sum of coliform groups varied with every examination repeated - probably depend on the colibacilli used in experiments; hydrogen sulfide, biochemical oxygen demand and the offensive odor increased with increasing coliform groups. The ozone treatment remarkably decreased hydrogen sulfide and the offensive odor, decreased coliform groups when the original water had rich coliforms. (author)

Efficacy of intense pulse light therapy and tripple combination cream versus intense pulse light therapy and tripple combination cream alone in epidermal melasma treatment

International Nuclear Information System (INIS)

Shakeeb, N.; Noor, S.M.; Paracha, M.M.; Ullah, G.

2018-01-01

Objective:To compare the efficacy of intense pulse light therapy (IPL) and triple combination cream (TCC) versus intense pulse light therapy and triple combination cream alone in epidermal melasma treatment, downgrading MASI score to more than 10. Study Design:Randomized controlled trial. Place and Duration of Study:Dermatology Department, Lady Reading Hospital, Peshawar, from August 2014 to January 2015. Methodology:Patients of 18-45 years were included in the study with Fitzpatrick skin type II-V. Sample of 96 patients was divided in to three groups of 32 each, through consecutive (non-probability) sampling method. Detailed history was taken, Woods Lamp Examination done, and melasma area and severity index (MASI) score was calculated. TCC had to be applied daily at night for two months by group A patients while group B was consigned for IPL therapy fortnightly, and those in group C were given both for two months. Efficacy was compared by recalculating MASI score at treatment end as well as at follow-up after 4 weeks, using Chi-square test with significance at p < 0.05. Results:Male and female patients were 10 (31.2%) and 22 (68.8%) in group A, 7 (21.9%) and 25 (78.1%) in group B, while in group C were 12 (37.5%) and 20 (62.5%). The average age was 28.70 +8.70 years. MASI score reduction was achieved in 22 (68.8%) patients in group A; whereas, in 20 (62.5%) and 30(93.8%) patients in group B and C, respectively. Efficacy-wise distribution was significant (p=0.009). Conclusion:Intense pulse light therapy and triple combination cream are more efficacious in epidermal melasma treatment than intense pulse light therapy and triple combination cream alone. (author)

Ice cream safety in the Dubrovnik area in the period 2006-2008

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Jakov Zadre

2010-03-01

Full Text Available From the epidemiological point of view, ice cream is a very risky foodstuff, which is illustrated by the fact that in 2006, 18.6% (520/2796 of samples from the entire Croatian market were microbiologically unsafe and, therefore, not in compliance with food safety standards. With regards to farreaching health-related, as well as economical and promotional consequences of an alimentary infection and intoxication in the peak tourist season, the aim of this paper was to monitor the microbiological safety of ice-cream from 9 ice-cream parlours in the Dubrovnik city area during three calendar years. During 2006, 13.58% (11/70 of samples were found unsafe. The following bacteria were detected in the samples, which is a sign of non-compliance with food safety standards: representatives of family Enterobacteriaceae in 8 samples (9.87%, Staphylococcus aureus in 3 samples (3.7% and aerobic mesophillic bacteria in 3 samples (3.7%. During 2007, 13.86% (14/87 of samples were not in compliance with food safety standards due to the presence of representatives of family Enterobacteriaceae in 13 samples (12.87% and aerobic mesophillic bacteria in 2 samples (1.98%. In 2008, 9.46% (7/67 of samples were not in compliance with food safety standards due to the presence of representatives of family Enterobacteriaceae in 6 samples (8.1%, aerobic mesophillic bacteria in 2 samples (2.7% and Staphylococcus aureus in 1 sample (1.35%. Neither Salmonella spp. nor Listeria monocytogenes were isolated from any sample. The results indicate an improvement of microbiological safety of ice-cream. Moreover, it is necessary to pay more attention to hygiene during the production, storage and handling of ice-cream in order to further reduce the number of negative samples in which the presence of representatives of family Enterobacteriaceae is recorded.

Screening of some commonly used skin-lightening creams and soaps: a case study in Ghana

International Nuclear Information System (INIS)

Beni, C.T.; Maaku, B.T.; Akaho, E.H.K.

2003-01-01

Seven commonly used skin lightening creams (Body Claire, Peau claire, Akagni sivoclaire, Top gel, Tenovate and Movate) and five medicated soaps (Tura, Sukisa Bango, Crusader Safety, Movate Germicidal and Silver Rose) were investigated for the presence and levels of trace/heavy metals and hydroquinone in them. Instrumental Neutron Activation analysis (INAA) was used to identify and quantify the level of trace/heavy metals in these creams and soap samples. The analysis showed the presence in the creams of significant concentrations of Mn, Cd, Au, Sn, In, Sc, Hf, Ta, Ba, Nd, Sb, Al and Co. The medicated soaps contained significant concentrations of Hg, Co, Ce, Al, Hf and Ti. Thin Layer Chromatography (TLC) investigations revealed the presence of hydroquinones in Akagni and confirmed its presence also in Body Claire, Peau Claire and Sivoclaire but its absence in Tenovate, Top gel and Movate creams. Titration of the creams against Ce (IV) solution showed that hydroquinone levels in the Body Claire is 2.47%. Akagni is 4.92%, Peau Claire is 3.84% and Sivoclaire contains 4.03%. These levels are higher than the maximum 2% allowed by the Ghana Standards Board, the EEC directives of 1976 and the Cosmetic Production Regulation 1978 (UK) for product safety. (author)

Determination of CME 3D parameters based on a new full ice-cream cone model

Science.gov (United States)

Na, Hyeonock; Moon, Yong-Jae

2017-08-01

In space weather forecast, it is important to determine three-dimensional properties of CMEs. Using 29 limb CMEs, we examine which cone type is close to a CME three-dimensional structure. We find that most CMEs have near full ice-cream cone structure which is a symmetrical circular cone combined with a hemisphere. We develop a full ice-cream cone model based on a new methodology that the full ice-cream cone consists of many flat cones with different heights and angular widths. By applying this model to 12 SOHO/LASCO halo CMEs, we find that 3D parameters from our method are similar to those from other stereoscopic methods (i.e., a triangulation method and a Graduated Cylindrical Shell model). In addition, we derive CME mean density (ρmean=Mtotal/Vcone) based on the full ice-cream cone structure. For several limb events, we determine CME mass by applying the Solarsoft procedure (e.g., cme_mass.pro) to SOHO/LASCO C3 images. CME volumes are estimated from the full ice-cream cone structure. From the power-law relationship between CME mean density and its height, we estimate CME mean densities at 20 solar radii (Rs). We will compare the CME densities at 20 Rs with their corresponding ICME densities.

Assessment of chromatographic methods for the chemical stability of a new miconazole nitrate cream

International Nuclear Information System (INIS)

Garcia Pulpeiro, Oscar; Calzadilla Aguiar, Wendy; Rodriguez Bencomo, Wendy

2013-01-01

To assess the chromatographic methods for the chemical stability of a new 2 % miconazol nitrate cream. arious degradation conditions were firstly used in the raw material miconazole nitrate in order to obtain the possible degradation products of this drug and to evaluate them by thin layer chromatography-based method, which was validated to identify the degradation products in the new cream. The performance of the official method based on high resolution liquid chromatography and reported in British Pharmacopoeia 2010 was evaluated, and its selectivity against the possible degradation products were also analyzed. Both chromatographic methods were applied to the analysis of cream samples from the three pilot batches under heat stress for 30 days

The Comparison of vaginal cream of mixing yogurt, honey and clotrimazole on symptoms of vaginal candidiasis.

Science.gov (United States)

Darvishi, Maryam; Jahdi, Fereshteh; Hamzegardeshi, Zeinab; Goodarzi, Saied; Vahedi, Mohsen

2015-04-03

Vulvovaginal candidiasis is known as one of the most common fungal infection among women of reproductive age and considered as an important public health problem. In recent years, due to resistance to common antifungal medication, the use of traditional medicine of anti-fungal and herbal treatment increased. Therefore the objective of this study was to determine the effects of vaginal cream, mixture of yogurt and honey and comparing it with clotrimazole vaginal cream on symptoms of Vulvovaginal candidiasis in patients. In this randomized, triple blind clinical trial of 70 non-pregnant women infected with Candidal vulvovaginitis were placed in two groups of Vaginal cream mixed of yogurt and honey recipients (N=35) and clotrimazole vaginal cream (N=35). Both groups were treated for 7 days. At the beginning of study, Clinical and laboratory signs and symptoms were registered 7 and 14 days after treatment by questionnaire, observation form and secretions culture results. Data by chi-square test, t test, McNemar tests were analyzed by SPSS version 21. Significance level of 0.05 was considered. The result of present study reveals the significant differences in symptom improvement of ' yogurt and honey, than clotrimazole group (P0.05) CONCLUSION: This study indicated that he therapeutic effects of vaginal cream, yogurt and honey is not only similar with clotrimazole vaginal cream but more effective in relieving some symptoms of vaginal candidiasis. Therefore, the use of this product can be suggested as an herbal remedy for candida infection treatment.

Ice Cream/I Scream for YA Books

Science.gov (United States)

Gallo, Don

2010-01-01

From a 40-year perspective, Don Gallo examines the field of young adult literature, comparing it to ice cream--its various flavors and levels of richness. The article proclaims the profundity of the field and the quality of its writers, summarizes historical highlights, defends it against its detractors, and explains the importance of helping…

Development and stability studies of sunscreen cream formulations containing three photo-protective filters

OpenAIRE

Smaoui, Slim; Ben Hlima, Hajer; Ben Chobba, Ines; Kadri, Adel

2013-01-01

The present study aimed to formulate and subsequently evaluate sunscreen cream (W/O/W emulsion) containing three photo-protective filters: benzophenone-3, ethylhexyl methoxycinnamate and titanium dioxide at different percentages. Formulations were stored at 8, 25 and 40 °C for four weeks to investigate their stability. Color, centrifugation, liquefaction, phase separation, pH and Sun Protection Factor (SPF) of sunscreen cream formulations were determined. The microbiological stability of the ...

Plasma salicylate from methyl salicylate cream compared to oil of wintergreen.

Science.gov (United States)

Wolowich, William R; Hadley, Carmen M; Kelley, Michael T; Walson, Philip D; Casavant, Marcel J

2003-01-01

Poison Control Centers follow the acetylsalicylic acid (ASA) treatment guideline to manage unintentional ingestions of topical methyl salicylate liniments. For example, one teaspoon of 30% methyl salicylate cream such as Ben Gay provides an "ASA equivalent dose" of 180 mg/kg for a 10 kg child. The ASA treatment guideline advises emesis with syrup of Ipecac and 24 h home followup for this dose. Both the ASA conversion factor to yield the ASA equivalent dose and the treatment guideline assume 100% bioavailability of the salicylate. The nature of this topical dosage product led the investigators to expect less than complete absorption of methyl salicylate. To compare plasma concentrations of salicylate from ingested methyl salicylate cream with plasma concentrations of salicylate from ingested oil of wintergreen. Four adult volunteers consented to an open label, four-way crossover design, with randomization to the following treatments: 1 mL Oil of Wintergreen, U.S.P., 6.7 g of Ben Gay 15% and 20 g of Ben Gay 15% and also to hold 5 g of Ben Gay 15% cream in the buccal cavity for 1 minute and then expectorate. Plasma was collected for salicylate determination, and the results analyzed with a noncompartmental pharmacokinetic model. No plasma salicylate was detected after buccal treatment phase. Relative bioavailability for the low-dose treatment was 0.5 compared to oil of wintergreen. Plasma salicylate concentrations from methyl salicylate cream are not equal to those achieved after ingestion of oil of wintergreen. Dosage formulation must be considered when predicting toxicity.

Development and evaluation of sunscreen creams containing morin-encapsulated nanoparticles for enhanced UV radiation protection and antioxidant activity

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Shetty PK

2015-10-01

Full Text Available Pallavi Krishna Shetty,1 Venkatesh Venuvanka,1 Hitesh Vitthal Jagani,1 Gejjalagere Honnappa Chethan,1 Virendra S Ligade,1 Prashant B Musmade,1 Usha Y Nayak,1 Meka Sreenivasa Reddy,1 Guruprasad Kalthur,2 Nayanabhirama Udupa,1 Chamallamudi Mallikarjuna Rao,1 Srinivas Mutalik1 1Department of Pharmaceutics, Manipal College of Pharmaceutical Sciences, 2Division of Clinical Embryology, Kasturba Medical College, Manipal University, Manipal, Karnataka, India Abstract: The objective of present work was to develop novel sunscreen creams containing polymeric nanoparticles (NPs of morin. Polymeric NPs containing morin were prepared and optimized. The creams containing morin NPs were also prepared and evaluated. Optimized NPs exhibited particle size of 90.6 nm and zeta potential of -31 mV. The entrapment efficiency of morin, within the polymeric NPs, was found to be low (12.27%. Fourier transformed infrared spectroscopy and differential scanning calorimetry studies revealed no interaction between morin and excipients. Transmission electron microscopy and atomic force microscopy revealed that the NPs were spherical in shape with approximately 100 nm diameter. Optimized NPs showed excellent in vitro free radical scavenging activity. Skin permeation and deposition of morin from its NPs was higher than its plain form. Different sunscreen creams (SC1–SC8 were formulated by incorporating morin NPs along with nano zinc oxide and nano titanium dioxide. SC5 and SC8 creams showed excellent sun protection factor values (≈40. In vitro and in vivo skin permeation studies of sunscreen creams containing morin NPs indicated excellent deposition of morin within the skin. Morin NPs and optimized cream formulations (SC5 and SC8 did not exhibit cytotoxicity in Vero and HaCaT cells. Optimized sunscreen creams showed excellent dermal safety. SC5 and SC8 creams demonstrated exceptional in vivo antioxidant effect (estimation of catalase, superoxide dismutase, and glutathione in

Effect of Encapsulation on Viability of Bifidobacterium longum CFR815j and Physiochemical Properties of Ice Cream.

Science.gov (United States)

Kataria, Ankita; Achi, Sajan C; Halami, Prakash M

2018-06-01

The health beneficial attributes of bifidobacteria and its safe association with the host gut has increased its significance as a probiotic. However delivering probiotic bifidobacteria with Minimum Biological Value (MBV) through product has always been a challenge. In the present study, an attempt was made to maintain the viability of native isolate of Bifidobacterium longum CFR 815j and deliver through ice-cream. B. longum CFR815j was microencapsulated in alginate starch capsules by emulsification followed by evaluation of bead stability in simulated gastrointestinal conditions. After incorporation in ice-cream, the effect on chemical properties, sensory parameters and meltdown characteristics of the product were also evaluated. Survival studies of B. longum revealed higher counts than 10 7 in the product which is essential for probiotic bacteria to exhibit beneficial effect. Further, all the properties of this ice-cream were comparable to the regular ice-cream. Our studies conclude that encapsulation was able to maintain the requisite MBV of bifidobacteria in ice-cream without affecting the sensory characteristics.

Los spots de perfumes televisados y su música en la campaña navideña 2016 - 2017

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Guillermo VAN-ZUMMEREN-MORENO

2018-01-01

Full Text Available El rol de la música en la publicidad audiovisual ha sido controvertido. Pese a que existe consenso en cuanto a su empleo como herramienta, comúnmente se le considera como un elemento útil pero prescindible. Ello explica la escasez bibliográfica tanto en cantidad como en extensión. Sin embargo, en la actualidad la publicidad recurre usualmente a estrategias y técnicas publicitarias basadas en la argumentación emocional, campo en el que la música puede tener un papel mucho más importante. Además, otra de las cualidades positivas de la música en el ámbito de la publicidad es la capacidad de segmentación del público objetivo. Durante el transcurso de esta investigación se esclarecerá el estatus de la música en los espacios publicitarios televisados de perfumes en la campaña navideña 2016-2017 mediante análisis de contenido. Para ello se ha seleccionado una muestra de 37 anuncios de perfumes que responderá ampliamente a las cuestiones musicales principales de cada spot (forma musical, origen, género, instrumentación, tempo o tonalidad; demostrando la importancia del uso musical en este tipo de campañas, y más concretamente la tendencia al empleo de músicas preexistentes, vocales y dirigidas a la mujer.

Mangaba (Hancornia speciosa Gomez ice cream prepared with fat replacers and sugar substitutes

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Grazielle Gebrim Santos

2012-09-01

Full Text Available The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice cream and its acceptability were evaluated. Ice cream formulations were tested with the following fat replacers: Selecta Light, Litesse, and Dairy Lo and the following sugar substitutes: Lactitol and Splenda. All formulations were subjected to physical, chemical, and microbiological analyses and evaluated by acceptability tests. In the sensory analysis, it was observed a larger acceptance of the formulations containing Selecta Light (SL and the combination of Litesse, Lactiol, and Splenda (LLS. The largest reduction in total energetic value (50% was observed in the formulation LLS. The use of fat and/or sugar substitutes caused a reduction in the air incorporation (overrun and affected viscosity. The highest melting speed was observed in the formulation with Dairy-Lo, Lactitol, and Splenda. All formulations showed good levels of global acceptability and appearance. The substitution of shortening for fat replacers caused a reduction in air incorporation and changes in ice-cream viscosity. The low-fat mangaba ice-cream elaborated with Selecta Light was the best formulation in terms of viscosity and air incorporation when compared with the control. It also showed a good level of acceptability and low fat content.

Mercury content in skin-lightening creams and potential hazards to the health of Saudi Women.

Science.gov (United States)

al-Saleh, I; al-Doush, I

1997-06-06

It seems evident from a wealth of scientific research that mercury is toxic. Because of the nature of the Saudi markets, different brands of skin-lightening creams are widely available. In this study, 38 skin-lightening cream samples were collected and analyzed for mercury by inductively coupled plasma spectrometry after an acid digestion procedure. About 45% of the tested skin-lightening cream samples contained mercury at levels well above the FDA's acceptable limit of 1 ppm. These findings are alarming and have wide legal and educational implications for Saudi Arabia in particular and developing countries in general. Further investigation for possible adverse health effects is also needed.

Low-energy beam test results of a calorimeter prototype for the CREAM experiment

CERN Document Server

Bagliesi, M G; Ganel, O; Kim, K C; Lee, M H; Lomtadze, T A; Lutz, L; Maestro, P; Marrocchesi, P S; Meucci, M; Millucci, V; Morsani, F; Seo, E S; Valle, G D

2003-01-01

CREAM (Cosmic Ray Energetics and Mass) is an experiment under construction for a direct measurement of high energy cosmic rays (10 /sup 12/ to >5.10/sup 14/ eV) over the elemental range from proton to iron. The first flight of CREAM is intended to demonstrate the new ultra long duration balloon (ULDB) capability under development by NASA. A prototype of a tungsten-SciFi imaging calorimeter designed for CREAM has been tested at CERN with electron beam energies ranging from 5 to 100 GeV. Although the calorimeter module is optimized for cosmic-ray spectral measurements in the multiTeV region, the response of its electromagnetic section to low energy electrons has been studied with this dedicated prototype. Results show good agreement with the expected behaviour in terms of linearity and energy resolution.

Granulomatous Inflammation of the Penis and Scrotum Following Application of Topical Cream.

Science.gov (United States)

Khan, Amir Ishaq; Mehta, Akanksha; Sekhar, Aarti; Ellis, Carla L

2017-05-01

Granulomas are collections of histiocytes that develop as an inflammatory response to bacterial and fungal infections, as well as foreign substances. We discuss here the case of a 49-year-old male who presented with a penile and scrotal mass with granulomatous inflammation, after application of a topical cream for enhancement of erectile function. While granuloma formation can often be seen with penile injections, this case presents the rare development of a foreign body granuloma after topical cream application on the penis and scrotum.

Granulomatous Inflammation of the Penis and Scrotum Following Application of Topical Cream

Directory of Open Access Journals (Sweden)

Amir Ishaq Khan

2017-05-01

Full Text Available Granulomas are collections of histiocytes that develop as an inflammatory response to bacterial and fungal infections, as well as foreign substances. We discuss here the case of a 49-year-old male who presented with a penile and scrotal mass with granulomatous inflammation, after application of a topical cream for enhancement of erectile function. While granuloma formation can often be seen with penile injections, this case presents the rare development of a foreign body granuloma after topical cream application on the penis and scrotum.

Influence of high power ultrasound on rheological and foaming properties of model ice-cream mixtures

Directory of Open Access Journals (Sweden)

Verica Batur

2010-03-01

Full Text Available This paper presents research of the high power ultrasound effect on rheological and foaming properties of ice cream model mixtures. Ice cream model mixtures are prepared according to specific recipes, and afterward undergone through different homogenization techniques: mechanical mixing, ultrasound treatment and combination of mechanical and ultrasound treatment. Specific diameter (12.7 mm of ultrasound probe tip has been used for ultrasound treatment that lasted 5 minutes at 100 percent amplitude. Rheological parameters have been determined using rotational rheometer and expressed as flow index, consistency coefficient and apparent viscosity. From the results it can be concluded that all model mixtures have non-newtonian, dilatant type behavior. The highest viscosities have been observed for model mixtures that were homogenizes with mechanical mixing, and significantly lower values of viscosity have been observed for ultrasound treated ones. Foaming properties are expressed as percentage of increase in foam volume, foam stability index and minimal viscosity. It has been determined that ice cream model mixtures treated only with ultrasound had minimal increase in foam volume, while the highest increase in foam volume has been observed for ice cream mixture that has been treated in combination with mechanical and ultrasound treatment. Also, ice cream mixtures having higher amount of proteins in composition had shown higher foam stability. It has been determined that optimal treatment time is 10 minutes.

Treatment of melasma with a depigmentation cream determined with colorimetry.

Science.gov (United States)

Sabancilar, Emine; Aydin, Fatma; Bek, Yuksel; Ozden, Muge Guler; Ozcan, Muharrem; Senturk, Nilgün; Canturk, Tayyar; Turanli, Ahmet Yasar

2011-10-01

Melasma is a pigmentary disorder often recalcitrant to treatment. Few studies have objectively evaluated the efficacy of treatment colorimetrically. To evaluate the safety and efficacy of a depigmentation cream, including mainly glycolic acid and Rumex occidentalis. Twenty-seven patients applied the cream twice daily for the first 3 months and twice weekly for the following 3 months. L*, C* and h* values of the target lesions and the perilesional area were analyzed at baseline, 12 and 24 weeks colorimetrically. The physician and patient evaluated the clinical response rate. These results were compared statistically between the lesional and perilesional area. There was a significant difference between 0-12, 0-24 (L*, C* and h* values) and 12-24 weeks (L* value) (p <0.001). For C* and h* values, the difference was not significant between 12 and 24 weeks (p = 0.464 and 0.151, respectively). Statistical significance was detected only between 3 and 6 months for C* value (p < 0.05) for the lesional and the perilesional areas. Clinical response rate was significant (p < 0.05). Our depigmentation cream is a moderate effective agent, well tolerated and can be considered as an alternative treatment of melasma. Twice-daily application may enhance the efficacy of treatment instead of twice-weekly application in the maintenance period.

Ozenoxacin 1% cream in the treatment of impetigo: a multicenter, randomized, placebo- and retapamulin-controlled clinical trial.

Science.gov (United States)

Gropper, Savion; Albareda, Nuria; Chelius, Klaus; Kruger, Dawie; Mitha, Ismail; Vahed, Yacoob; Gani, Mashra; García-Alonso, Fernando

2014-01-01

We compared the efficacy and safety of ozenoxacin (a new nonfluorinated quinolone) 1% cream with placebo in the treatment of impetigo. In a randomized, double-blind, multicenter study, patients received ozenoxacin cream or placebo cream twice daily for 5 days (a third group received retapamulin 1% ointment as a control). Clinical, microbiological and laboratory evaluations were performed during follow-up (over 2 weeks). Ozenoxacin was superior to placebo (success rate 34.8 vs 19.2%; p = 0.003). Microbiological success was 70.8% for ozenoxacin and 38.2% for placebo after 3-4 days and 79.2% versus 56.6% after 6-7 days. Ozenoxacin produced more rapid microbiological clearance than retapamulin. All treatments were well tolerated. Ozenoxacin 1% cream was effective and safe in the treatment of impetigo.

Psychogenic chemical sensitivity: psychogenic pseudoseizures elicited by provocation challenges with fragrances.

Science.gov (United States)

Staudenmayer, H; Kramer, R E

1999-08-01

A middle-aged woman with a 10-year history of disability attributed to chemical sensitivities complained that exposure to specific fragrances immediately elicited seizures. Video-EEG monitoring was performed in a hospital neurodiagnostic laboratory during provocative challenge studies employing fragrances identified by the patient as reliably inducing symptoms. The baseline clinical EEG was normal. Immediately after each provocation with air deodorant and perfume, she consistently showed both generalized tonic/clonic and multifocal myoclonic jerking, at times was nonresponsive, spoke with slurred speech, and complained of right-sided paralysis and lethargy. None of these events were associated with any EEG abnormalities. Psychological assessment (MMPI-2, MCMI-II) revealed personality traits that predisposed her to somatization and beliefs about environmental sensitivities. The convulsions were a manifestation of psychogenic pseudoseizures that had been iatrogenically reinforced.

Influence of transglutaminase treatment on the physicochemical, rheological, and melting properties of ice cream prepared from goat milk

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Hatice Şanlidere Aloğlu

2018-01-01

Full Text Available This study was conducted to evaluate the effects of the transglutaminase enzyme on the physicochemical characteristics, overrun, melting resistance, rheological and sensorial properties of ice cream made from goat’s milk. Different enzyme units (0.5, 1, 2, and 4 U/g milk protein and treatment times (20 min and 60 min were applied to determine the optimum process conditions. Treatment of the transglutaminase in the ice cream mix significantly affected the rheological and melting properties of the ice cream samples. The samples prepared with higher enzyme units and enzyme-treatment times showed higher melting resistance, consistency index, and viscoelastic modulus (G’ than the ice cream mix. The correlation coefficient between melting resistance and viscoelastic modulus was found to be high (0.76. The apparent viscosity of all samples decreased with increasing the shear rate, indicating that all samples exhibited non-Newtonian shear thinning flow behavior. The sensory, overrun, and physicochemical properties of samples were not affected by the enzyme treatment. This study showed that treatment times and enzyme units are essential factors in the processing of the transglutaminase enzyme for improving the rheological and melting properties of ice cream mixes. Another significant result was that desired melting resistance could be achieved for ice cream with lower stabilizer and fat content.

Improvement of the Physical and Oxidative Stability Characteristics of Ice Cream through Interesterified Moringa Oleifera Oil

International Nuclear Information System (INIS)

Nadeem, M.; Ullah, R.; Ullah, A.

2016-01-01

This study aimed to investigate the effect of high melting point interesterified M. oleifera oil (35.6 degree centigrade) with substantial amount of unsaturated fatty acids on physicochemical and oxidative stability characteristics of ice cream. Of the 10 percent fat in the ice cream, 30 percent was replaced by interesterified M. oleifera oil at three levels i.e. 10, 20 and 30 percent (T1, T2 and T3, respectively). Oleic acid increased from 26.55 percent to 31.69 percent, 36.94 percent and 42.15 percent in T1, T2 and T3 with no effect on melting time, compositional attributes and free fatty acid content of ice cream (P>0.05). Supplementation of ice cream with interesterified M. oleifera oil inhibited the autoxidation process in ice cream during 3 months storage period (P<0.05).The loss of oleic and linoleic acid in fresh and 3 months stored control and T2 was 26.55 percent, 24.15 percent, 26.39% percent and 1.93 percent, 1.24 percent and 1.79 percent, respectively. Peroxide value of three months stored control and T3 was 1.12 and 0.39 (meqO2/kg). The overall acceptability score of T2 was 80% of the total score (9). (author)

Nutritional composition, glycemic index, glycemic load, and organoleptical quality of glucomannan-enriched soy milk ice cream

Science.gov (United States)

Sa'adah, S.; Candra, O. M.; Nugrahani, G.; Pramono, A.; Afifah, D. N.

2018-01-01

Over the past decades, the number of childhood obesity cases has increased significantly, which led to an increase in the number of adults suffering from degenerative diseases such as diabetes mellitus (DM). Glucomannan-Enriched Soy Milk Ice Cream (GSMIC) may prevent obesity in children. The aim of the study was to test the level of carbohydrates, protein, fat, dietary fiber, glycemic index, glycemic load, and organoleptic quality of GSMIC. This experiment used a completely randomized design to test three formulations of glucomannan flour and soy milk (0.5%, 1.5%, and 2.5%). The products were tested for nutritional composition, and evaluated on glycemic index, glycemic load, and organoleptic quality. GSMIC 2.5% had higher levels of dietary fiber and high carbohydrate, protein, and fat content compared to ice cream (3.99%, 30.7%, 1.50%, 1.33%, respectively). The glycemic index of ice cream and 2.5% GSMIC were 75.83 (75%) and 51.48 (51%), respectively, while the glycemic load of ice cream and 2.5% GSMIC were 9.04 and 11.61, respectively. Based on the organoleptic analysis, formulation preferred by the panellists was 2.5% glucomannan flour. Glucomannan flour affected the level of carbohydrates, protein, fat, dietary fiber, glycemic index, glycemic load, and organoleptic quality in soy milk ice cream.

Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream.

Science.gov (United States)

Yangılar, Filiz

2015-09-01

In the present study, possible effects of the addition of banana flour at different mass fractions (1 and 2%) are investigated on physical (overrun, viscosity), chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour), mineral content (Ca, K, Na, P, S, Mg, Fe, Mn, Zn and Ni) and sensory properties of ice cream. Fibre--rich banana pieces were found to contain 66.8 g per 100 g of total dietary fibre, 58.6 g per 100 g of which were insoluble dietary fibre, while 8.2 g per 100 g were soluble dietary fibre. It can be concluded from these results that banana is a valuable dietary fibre source which can be used in food production. Flour obtained from green banana pulp and peel was found to have significant (pice creams. Sulphur content increased while calcium content decreased in ice cream depending on banana flour content. Sensory results indicated that ice cream sample containing 2% of green banana pulp flour received the highest score from panellists.

Influence of nanostructured lipid carriers (NLC) on the physical properties of the Cutanova Nanorepair Q10 cream and the in vivo skin hydration effect.

Science.gov (United States)

Pardeike, Jana; Schwabe, Kay; Müller, Rainer H

2010-08-30

Cutanvoa Nanorepair Q10 cream, the first NLC containing cosmetical product introduced to the market in October 2005, was compared to an identical o/w cream without NLC with regards to particle size, melting behaviour, rheological properties and the in vivo effect on skin hydration. The consistency, the spreadability on the skin and the subjective feeling of increase in skin hydration were evaluated using a standardized questionnaire, and compared to hydration data measured. Furthermore, it was shown by epicutaneous patch test that Cutanova Nanorepair Q10 cream has no irritating effects on the skin. By laser diffraction (LD) and differential scanning calorimetry (DSC) measurements it could be shown that NLC are physically stable in Cutanova Nanorepair Q10 cream. After 7 days application of Cutanova Nanorepair Q10 cream and NLC negative control cream an increase in skin hydration could be objectively confirmed by measurements in vivo. From day 28 on the skin hydration measured in the test areas of Cutanova Nanorepair Q10 cream was significantly higher than the skin hydration in the test areas of the NLC negative control cream (p=0.05). The subjective feeling of increase in skin hydration was also rated from the volunteers as superior for Cutanova Nanorepair Q10 cream. The rheological properties of Cutanova Nanorepair Q10 cream contributed to a better subjective impression of consistency and spreadability on the skin than found for NLC negative control cream. Copyright 2010 Elsevier B.V. All rights reserved.

A second study of the prediction of cognitive errors using the 'CREAM' technique

International Nuclear Information System (INIS)

Collier, Steve; Andresen, Gisle

2000-03-01

Some human errors, such as errors of commission and knowledge-based errors, are not adequately modelled in probabilistic safety assessments. Even qualitative methods for handling these sorts of errors are comparatively underdeveloped. The 'Cognitive Reliability and Error Analysis Method' (CREAM) was recently developed for prediction of cognitive error modes. It has not yet been comprehensively established how reliable, valid and generally useful it could be to researchers and practitioners. A previous study of CREAM at Halden was promising, showing a relationship between errors predicted in advance and those that actually occurred in simulated fault scenarios. The present study continues this work. CREAM was used to make predictions of cognitive error modes throughout two rather difficult fault scenarios. Predictions were made of the most likely cognitive error mode, were one to occur at all, at several points throughout the expected scenarios, based upon the scenario design and description. Each scenario was then run 15 times with different operators. Error modes occurring during simulations were later scored using the task description for the scenario, videotapes of operator actions, eye-track recording, operators' verbal protocols and an expert's concurrent commentary. The scoring team had no previous substantive knowledge of the experiment or the techniques used, so as to provide a more stringent test of the data and knowledge needed for scoring. The scored error modes were then compared with the CREAM predictions to assess the degree of agreement. Some cognitive error modes were predicted successfully, but the results were generally not so encouraging as the previous study. Several problems were found with both the CREAM technique and the data needed to complete the analysis. It was felt that further development was needed before this kind of analysis can be reliable and valid, either in a research setting or as a practitioner's tool in a safety assessment

Detection of microbial concentration in ice-cream using the impedance technique.

Science.gov (United States)

Grossi, M; Lanzoni, M; Pompei, A; Lazzarini, R; Matteuzzi, D; Riccò, B

2008-06-15

The detection of microbial concentration, essential for safe and high quality food products, is traditionally made with the plate count technique, that is reliable, but also slow and not easily realized in the automatic form, as required for direct use in industrial machines. To this purpose, the method based on impedance measurements represents an attractive alternative since it can produce results in about 10h, instead of the 24-48h needed by standard plate counts and can be easily realized in automatic form. In this paper such a method has been experimentally studied in the case of ice-cream products. In particular, all main ice-cream compositions of real interest have been considered and no nutrient media has been used to dilute the samples. A measurement set-up has been realized using benchtop instruments for impedance measurements on samples whose bacteria concentration was independently measured by means of standard plate counts. The obtained results clearly indicate that impedance measurement represents a feasible and reliable technique to detect total microbial concentration in ice-cream, suitable to be implemented as an embedded system for industrial machines.

Calcipotriol cream in the morning and ointment in the evening: a novel regimen to improve compliance.

NARCIS (Netherlands)

Kerkhof, P.C.M. van de; Franssen, M.; Brassinne, M. de la; Kuipers, M.V.

2001-01-01

BACKGROUND: Calcipotriol ointment and calcipotriol cream have both been shown to be effective in the treatment of psoriasis. AIM: To find out the patient compliance, efficacy and tolerance to a regimen of a calcipotriol cream application in the morning and a calcipotriol ointment application in the

The effect of natural antioxidants on the rate of accumulation of oxidation products in the fat phase of butter cream

Directory of Open Access Journals (Sweden)

M. S. Voronina

2016-01-01

Full Text Available Describes the main finishing prefabricated pastries and cakes-cream. Researched range of cream depending on the fruit components and method of production. Aim: to study the degree of oxidation cream with natural antioxidants from fruits and berries processing products, namely in the form of concentrated juice of fruits and berries. Outlines the process of oxidation of lipids, one of the fundamental processes of loss of quality food products. Describes the action of antioxidants as antioxidants on accumulation intensity concentrations of primary and secondary oxidation products, making the final product unsuitable for the consumer and the bounding its shelf life. Presents the results of a study of the contents of primary and secondary oxidation products in butter cream immediately after cooking, as well as samples, stored for five days with the addition of antioxidants in the form of concentrated juice of fruits and berries in the amount of 2–7% by weight of cream. As a control sample has been used cream with no additives. Quality indicators to characterize the degree of oxidation of the product: acid, peroxide, anizidin and tioburbit number. The study found that adding a concentrated juice of fruits and berries as antioxidant in recipe cream reduces the growth rate of the concentration of free fatty acids on the fifth day, as compared with the reference sample. Adding concentrated juice of fruits and berries slows down the process of dissolution of the fat molecules in fat fraction of cream with the formation of free fatty acids; intensity decay reaction of peroxides and hydroxides slows down and, consequently, decreases the formation of aldehydes, deteriorating the taste and smell of the cream; quantitatively reduced the growth of education malondial′degida.

Enrichment, development, and assessment of Indian basil oil based antiseptic cream formulation utilizing hydrophilic-lipophilic balance approach.

Science.gov (United States)

Yadav, Narayan Prasad; Meher, Jaya Gopal; Pandey, Neelam; Luqman, Suaib; Yadav, Kuldeep Singh; Chanda, Debabrata

2013-01-01

The present work was aimed to develop an antiseptic cream formulation of Indian basil oil utilizing hydrophilic-lipophilic balance approach. In order to determine the required-hydrophilic lipophilic balance (rHLB) of basil oil, emulsions of basil oil were prepared by phase inversion temperature technique using water, Tween 80, and Span 80. Formulated emulsions were assessed for creaming (BE9; 9.8, BE10; 10.2), droplet size (BE18; 3.22 ± 0.09 μ m), and turbidity (BE18; 86.12 ± 2.1%). To ensure correctness of the applied methodology, rHLB of light liquid paraffin was also determined. After rHLB determination, basil oil creams were prepared with two different combinations of surfactants, namely, GMS : Tween 80 (1 : 3.45) and SLS : GMS (1 : 3.68), and evaluated for in vitro antimicrobial activity, skin irritation test, viscosity and consistency. The rHLB of basil oil and light liquid paraffin were found to be 13.36 ± 0.36 and 11.5 ± 0.35, respectively. Viscosity, and consistency parameters of cream was found to be consistent over 90 days. Cream formulations showed net zone of growth inhibition in the range of 5.0-11.3 mm against bacteria and 4.3-7.6 mm against fungi. Primary irritation index was found to be between 0.38 and1.05. Conclusively stable, consistent, non-irritant, enriched antiseptic basil oil cream formulations were developed utilizing HLB approach.

Comparison of skin hydration in combination and single use of common moisturizers (cream, toner, and spray water).

Science.gov (United States)

Yuanxi, Li; Wei, Hua; Lidan, Xiiong; Li, Li

2016-01-01

This study aims to assess the moisturization in combination or single use (including seven general applications) of three common moisturizers: cream, toner, and spray water. Groups were set as C: cream only; T: toner only; C+T, T+C: cream or toner applied successively within a few minutes; C-T, C-S: cream applied with repeated toner or spray water every 2 h; T-T: toner applied with repeated toner every 2 h; and N: untreated group. Outcomes were the change in skin hydration from baseline at 2, 4, 6, and 8 h after applications. All treated zones displayed a significantly higher degree of hydration compared with the untreated zone ( p skin (hydration value at baseline >35 a.u.), C-T led to greatest hydration change rate compared with others, followed by C+T, T+C, and C. Those three applications exhibited analogous hydration at each test point ( p > 0.05). The hydration rate of C-S differed slightly from T-T, followed by those four mentioned above, with T being the last. For dry skin (hydration value at baseline 0.05), the other results were identical. When cream and toner were applied successively, the application order has little effect on skin hydration. The application of cream only was an effective and brief way to achieve favorable moisturization especially for dry skin. As a complement, repeated application of toner rather than spray water is efficacious for skin hydration.

Topical Sucralfate Versus Hydrocortisone Cream In The Management Of Diaper Dermatitis : A Randomized, Doubleblind Clinical Trial

Directory of Open Access Journals (Sweden)

Iraji Fariba

2004-01-01

Full Text Available Topical corticosteroids are currently used for treatment of diaper dermatitis. Previous studies have shown the efficacy of sucralfate in the treatment of diaper dermatitis and contact dermatitis in peri-stomal areas. To evaluate the efficacy of topical sucralfate in comparison with hydrocortisone cream in the treatment of diaper dermatitis, the present study was under taken. In a double â€"blind randomized clinical trial, 64 patients with diaper dermatitis were treated with sucralfate cream 4% or hydrocortisone cream randomly. The duration of the treatment wad 8 weeks and the patients were evaluated every two weeks until complete healing. The results were evaluated by chi-square test. Complete healing (more than 50% improvement occurred in 90.6% and partial healing (20-25% improvement in rest of the patients in each group (p>0.05. Topical sucralfate is an effective, cheap therapeutic intervention for diaper dermatitis. Which has equal efficacy with topical hydrocortisone cream.

PENAMBAHAN SUSU BUBUK FULL CREAM PADA PEMBUATAN PRODUK MINUMAN FERMENTASI DARI BAHAN BAKU EKSTRAK JAGUNG MANIS [Addition of Full Cream Milk Powder in the Production of Fermented Drink Made from Sweet Corn Extract

Directory of Open Access Journals (Sweden)

Hartati Chairunnisa*

2009-12-01

Full Text Available The aims of this study were to determine the effect of full cream milk powder addition to the quality of fermented drink from sweet corn extract. The quality examined were total bacteria, total solid, lactic acid content, and acceptability including colour, texture, flavor, and overall acceptance. The experiment was set up in a Completly Randomized Design with five levels of full cream milk powder (8, 10, 12, 14, 16% and four replications. The results showed that addition 12% of full cream milk powder in sweet corn extract resulted in acceptable fermented drink containing of 11.2 x 109 cfu/g lactic acid bacteria, 17.8% total solid, and 0.95% lactic acid. This formula had yellow color, desired texture & flavor and recieived the highest score of overall acceptance.

Comparative evaluation of topical Sodium fusidate cream in common pyodermas with topical gentamicin ointment and systemic antibiotics

Directory of Open Access Journals (Sweden)

Roy AK

1996-01-01

Full Text Available ABSTRACT: One hundred cases of common pyodermas consisting of four groups, namely impetigo, furunculosis and chronic folliculitis were taken. Each group containing twenty five cases were divided again into three subgroups. From each group, 15 were treated with 2 percent Sodium fusidate cream, 5 were with 0.1 percent Gentamycin sulphate cream and the rest 5 with systemic Erythromycin stearate. In the group of Impetigo, Bockhart′s Impetigo and Furunculosis, topical Sodium fusidate cream showed excellent result, better than Gentamycin topical and equal to that of systemic Erythromycin stearate.

Scented traces--Dermal exposure of synthetic musk fragrances in personal care products and environmental input assessment.

Science.gov (United States)

Homem, Vera; Silva, Eduardo; Alves, Arminda; Santos, Lúcia

2015-11-01

Synthetic musks are organic compounds used as fragrance and fixative additives in several personal care products. Until now, little is known about their occurrence and distribution in these household commodities. However, this information is essential to perform a human dermal exposure assessment. Therefore, this study gives an overview on the levels of 12 synthetic musks in 140 personal care products from 7 different categories (body and hair wash, toilet soaps, shaving products, dentifrice products, deodorants/antiperspirants, moisturizers and perfumes). They were analysed by QuEChERS extraction followed by gas chromatography-mass spectrometry. Detection limits were found between 0.01ngg(-1) (galaxolide) and 5.00ngg(-1) (musk xylene). Higher average concentrations of total synthetic musks were detected in perfumes (5245.05μgg(-1)) and shampoos (487.67μgg(-1)) for adults. Galaxolide, exaltolide and cashmeran were the most detected compounds. Combining these results with the daily usage amounts, an average daily dermal exposure of 75.69μgkgbw(-1)day(-1) for adults and 15.54μgkgbw(-1)day(-1) for babies/children was achieved. The main contributors for adult and babies/children dermal exposure were perfumes and lotions, respectively. About 40% of the adult daily dermal exposure is related to exaltolide, 30% galaxolide, and 15% tonalide, while for babies/children 96% occurs due to exaltolide. An estimate of the amount of musks discharged "down-the-drain" into the wastewater treatment systems through the use of toiletries was also performed. An average emission per capita of 6.7mgday(-1) was determined and galaxolide and exaltolide were the predominant musks in the effluents. Copyright © 2015 Elsevier Ltd. All rights reserved.

21 CFR 135.115 - Goat's milk ice cream.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Goat's milk ice cream. 135.115 Section 135.115 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FROZEN DESSERTS Requirements for Specific Standardized Frozen Desserts § 135.115...

The potential application of rice bran wax oleogel to replace solid fat and enhance unsaturated fat content in ice cream.

Science.gov (United States)

Zulim Botega, Daniele C; Marangoni, Alejandro G; Smith, Alexandra K; Goff, H Douglas

2013-09-01

The development of structure in ice cream, characterized by its smooth texture and resistance to collapse during melting, depends, in part, on the presence of solid fat during the whipping and freezing steps. The objective of this study was to investigate the potential application of 10% rice bran wax (RBW) oleogel, comprised 90% high-oleic sunflower oil and 10% RBW, to replace solid fat in ice cream. A commercial blend of 80% saturated mono- and diglycerides and 20% polysorbate 80 was used as the emulsifier. Standard ice cream measurements, cryo-scanning electron microscopy (cryo-SEM), differential scanning calorimetry (DSC), and transmission electron microscopy (TEM) were used to evaluate the formation of structure in ice cream. RBW oleogel produced higher levels of overrun when compared to a liquid oil ice cream sample, creating a lighter sample with good texture and appearance. However, those results were not associated with higher meltdown resistance. Microscopy revealed larger aggregation of RBW oleogel fat droplets at the air cell interface and distortion of the shape of air cells and fat droplets. Although the RBW oleogel did not develop sufficient structure in ice cream to maintain shape during meltdown when a mono- and diglycerides and polysorbate 80 blend was used as the emulsifier, micro- and ultrastructure investigations suggested that RBW oleogel did induce formation of a fat globule network in ice cream, suggesting that further optimization could lead to an alternative to saturated fat sources for ice cream applications. © 2013 Institute of Food Technologists®

Metáfora, sinestesia y otras figuras retóricas en El perfume. Historia de un asesino, de P. Süskind

OpenAIRE

Gaspar Verdú, Victoria

2007-01-01

This article questions the author’s intention in the so frequent use of metaphors and other rhetorical figures in Perfume. History of a Murderer. This novel is a landmark in the German narrative of the XXth Century, due to the originality in the plot and to the great load of poetic images. Along with hyperbole, litotes, parallelism, personification, metonymy, comparison, polysindeton, and other figures, we will observe that it emphasizes metaphor, particularly literary synaesth...

Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization.

Science.gov (United States)

Dertli, Enes; Toker, Omer S; Durak, M Zeki; Yilmaz, Mustafa T; Tatlısu, Nevruz Berna; Sagdic, Osman; Cankurt, Hasan

2016-01-20

This study aimed to investigate the role of in situ exopolysaccharide (EPS) production by EPS(+)Streptococcus thermophilus strains on physicochemical, rheological, molecular, microstructural and sensory properties of ice cream in order to develop a fermented and consequently functional ice-cream in which no stabilizers would be required in ice-cream production. For this purpose, the effect of EPS producing strains (control, strain 1, strain 2 and mixture) and fermentation conditions (fermentation temperature; 32, 37 and 42 °C and time; 2, 3 and 4h) on pH, S. thermophilus count, EPS amount, consistency coefficient (K), and apparent viscosity (η50) were investigated and optimized using single and multiple response optimization tools of response surface methodology. Optimization analyses indicated that functional ice-cream should be fermented with strain 1 or strain mixture at 40-42 °C for 4h in order to produce the most viscous ice-cream with maximum EPS content. Optimization analysis results also revealed that strain specific conditions appeared to be more effective factor on in situ EPS production amount, K and η50 parameters than did fermentation temperature and time. The rheological analysis of the ice-cream produced by EPS(+) strains revealed its high viscous and pseudoplastic non-Newtonian fluid behavior, which demonstrates potential of S. thermophilus EPS as thickening and gelling agent in dairy industry. FTIR analysis proved that the EPS in ice-cream corresponded to a typical EPS, as revealed by the presence of carboxyl, hydroxyl and amide groups with additional α-glycosidic linkages. SEM studies demonstrated that it had a web-like compact microstructure with pores in ice-cream, revealing its application possibility in dairy products to improve their rheological properties. Copyright © 2015. Published by Elsevier Ltd.

Formulation, stability study, and pre-clinical evaluation of a vaginal cream containing curcumin in a rat model of vulvovaginal candidiasis.

Science.gov (United States)

de Souza Fernandes, Lígia; Amorim, Yuri Martins; Silva, Elton Libério da; Silva, Samuel Calixto; Santos, Alécia Junia Aparecida; Peixoto, Franciele Natália; Pires, Luara Moniele Neves; Sakamoto, Raquel Yumi; Pinto, Flávia do Carmo Horta; Scarpa, Maria Virgínia Costa; Gonzaga de Freitas Araújo, Marcelo

2018-03-08

Owing to the growing resistance among isolates of Candida species to usual antifungal agents and the well-known therapeutic potential of curcumin, the purpose of this study was to develop and validate a vaginal formulation containing this substance and to evaluating its effectiveness in the treatment of experimental vulvovaginal candidiasis METHODS: Curcumin was incorporated in a vaginal cream in three concentrations (0.01, 0.1 and 1.0%). The different concentrations of the cream and its controls were intravaginally administered in an immunosuppressed rat model to evaluate the efficacy in the treatment of experimental vulvovaginal candidiasis. Samples of the cream were also subjected to centrifugation and physical stability tests and an analytical method for quantification of curcumin was validated based on HPLC RESULTS: The formulation was stable and the HPLC method could be considered suitable for the quantitative determination of curcumin in the cream. After six days of pre-clinical study, the number of infected animals was 1/6 in all groups treated with curcumin vaginal cream and the fungal burden showed a progressive reduction. Reduction of the inflammatory infiltrate was observed in the group treated with 1.0% cream CONCLUSION: Vaginal cream containing curcumin could be considered a promising effective antifungal medicine in the treatment of vulvovaginal candidiasis. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.

Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability.

Science.gov (United States)

Akalın, A S; Kesenkas, H; Dinkci, N; Unal, G; Ozer, E; Kınık, O

2018-01-01

This study evaluated the effect of 5 dietary fibers (apple, orange, oat, bamboo, and wheat) on the physicochemical, rheological, and textural characteristics; sensory properties; and culture viability of probiotic ice cream stored at -18°C for 180 d. The presence of orange and apple fibers increased the titratable acidity, decreased the lightness (color) value of the ice creams, and enhanced the red and yellow coloration. Compared with the control sample, the consistency indices and apparent viscosities of the experimental samples increased with the addition of all dietary fibers except oat fiber. The highest viscosity was obtained in the sample fortified with apple fiber, whereas the ice cream containing orange fiber showed the highest hardness after d 60 of storage. The addition of orange and apple fibers significantly increased melting resistance; however, panelists did not generally like these samples in terms of taste-flavor. All ice creams had viable counts of Lactobacillus acidophilus of ≥7 log cfu/g during storage except the samples with orange and bamboo fiber. Bifidobacterium lactis counts were also found to be >6 log cfu/g in those samples until d 150 of storage. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Irradiated beetroot extract as a colorant for cream cheese

Science.gov (United States)

Junqueira-Goncalves, Maria Paula; Cardoso, Lediana Pereira; Pinto, Michele Silva; Pereira, Rodrigo Magela; Soares, Nilda Ferreira; Miltz, Joseph

2011-01-01

A Brazilian ham-flavored cream cheese was developed using gamma-irradiated beetroot extract as the colorant. An irradiation dose of 5.0 kGy was used based on previous studies that indicated no growth of moulds, yeasts and aerobic psychotropic microorganisms during 12 days at 5 °C, and with no changes in the structure of the pigment. One part of the cheese was colored with the irradiated beetroot extract and the other part with carmine cochineal, which is a natural stable colorant but expensive and difficult to extract. Both portions were submitted to sensory evaluation with 67 panelists. No significant differences were found in flavor and overall appearance. The cream cheese containing carmine cochineal was slightly preferred in regards to color. However, being a new product, these results were encouraging and point towards the potential use of irradiated beetroot extract as a natural food colorant.

Irradiated beetroot extract as a colorant for cream cheese

Energy Technology Data Exchange (ETDEWEB)

Junqueira-Goncalves, Maria Paula, E-mail: mpaula.junqueira@usach.c [Universidad de Santiago de Chile, Department of Food Science and Technology, Ecuador 3769, Santiago (Chile); Cardoso, Lediana Pereira; Pinto, Michele Silva; Pereira, Rodrigo Magela; Soares, Nilda Ferreira [Universidade Federal de Vicosa, Department of Food Science and Technology, CEP 36570-000, Vicosa, MG (Brazil); Miltz, Joseph [Technion Israel Institute of Technology, Department of Biotechnology and Food Engineering, Haifa 32000 (Israel)

2011-01-15

A Brazilian ham-flavored cream cheese was developed using gamma-irradiated beetroot extract as the colorant. An irradiation dose of 5.0 kGy was used based on previous studies that indicated no growth of moulds, yeasts and aerobic psychotropic microorganisms during 12 days at 5 {sup o}C, and with no changes in the structure of the pigment. One part of the cheese was colored with the irradiated beetroot extract and the other part with carmine cochineal, which is a natural stable colorant but expensive and difficult to extract. Both portions were submitted to sensory evaluation with 67 panelists. No significant differences were found in flavor and overall appearance. The cream cheese containing carmine cochineal was slightly preferred in regards to color. However, being a new product, these results were encouraging and point towards the potential use of irradiated beetroot extract as a natural food colorant.

Irradiated beetroot extract as a colorant for cream cheese

International Nuclear Information System (INIS)

Junqueira-Goncalves, Maria Paula; Cardoso, Lediana Pereira; Pinto, Michele Silva; Pereira, Rodrigo Magela; Soares, Nilda Ferreira; Miltz, Joseph

2011-01-01

A Brazilian ham-flavored cream cheese was developed using gamma-irradiated beetroot extract as the colorant. An irradiation dose of 5.0 kGy was used based on previous studies that indicated no growth of moulds, yeasts and aerobic psychotropic microorganisms during 12 days at 5 o C, and with no changes in the structure of the pigment. One part of the cheese was colored with the irradiated beetroot extract and the other part with carmine cochineal, which is a natural stable colorant but expensive and difficult to extract. Both portions were submitted to sensory evaluation with 67 panelists. No significant differences were found in flavor and overall appearance. The cream cheese containing carmine cochineal was slightly preferred in regards to color. However, being a new product, these results were encouraging and point towards the potential use of irradiated beetroot extract as a natural food colorant.

The implementation of HACCP management system in a chocolate ice cream plant

Directory of Open Access Journals (Sweden)

Junchao Lu

2014-09-01

Full Text Available To guarantee the safety of chocolate ice cream production, the Hazard Analysis Critical Control Points (HACCP system was applied to the production process. The biological, chemical, and physical hazards that may exist in every step of chocolate ice cream production were identified. In addition, the critical control points were selected and the critical limits, monitoring, corrective measures, records, and verifications were established. The critical control points, which include pasteurization and freezing, were identified. Implementing the HACCP system in food manufacturing can effectively ensure food safety and quality, expand the market, and improve the manufacturers' management level.

Diaper dermatitis care of newborns human breast milk or barrier cream.

Science.gov (United States)

Gozen, Duygu; Caglar, Seda; Bayraktar, Sema; Atici, Funda

2014-02-01

To establish the effectiveness of human breast milk and barrier cream (40% zinc oxide with cod liver oil formulation) applied for the skincare of newborns in the neonatal intensive care unit on the healing process of diaper dermatitis. Diaper dermatitis is the most common dermatological condition in newborns who are cared for in the neonatal intensive care unit. Recently, there are several kinds of complementary skincare methods suggested for newborns, such as sunflower oil, human breast milk, etc. Also, some chemical formulations are still being used in many neonatal intensive care units. Randomised controlled, prospective, experimental. This study was carried out with a population including term and preterm newborns who developed diaper rash while being treated in the neonatal intensive care unit of a university hospital in Istanbul between February-October 2010. On completion of the research, a total of 63 newborns from human breast milk (n = 30) and barrier cream (n = 33) groups were contacted. Genders, mean gestation weeks, feeding method, antibiotic use, diaper area cleansing methods, diaper brands and prelesion scores of newborns in both groups were found to be comparable (p > 0·05). There was no statistically significant difference (p = 0.294) between the groups in terms of mean number of clinical improvement days, but postlesion score of the barrier cream group was statistically significantly lower (p = 0·002) than the human breast milk group. Barrier cream delivers more effective results than treatment with human breast milk, particularly in the treatment of newborns with moderate to severe dermatitis in the result of the study. This study will shed light on nursing care of skin for newborns who are treated in neonatal intensive care unit. © 2013 Blackwell Publishing Ltd.

In vitro evaluation of Spirulina platensis extract incorporated skin cream with its wound healing and antioxidant activities.

Science.gov (United States)

Gunes, Seda; Tamburaci, Sedef; Dalay, Meltem Conk; Deliloglu Gurhan, Ismet

2017-12-01

Algae have gained importance in cosmeceutical product development due to their beneficial effects on skin health and therapeutical value with bioactive compounds. Spirulina platensis Parachas (Phormidiaceae) is renowned as a potential source of high-value chemicals and recently used in skincare products. This study develops and evaluates skin creams incorporated with bioactive S. platensis extract. Spirulina platensis was cultivated, the aqueous crude extract was prepared and in vitro cytotoxicity of S. platensis extract in the range of 0.001-1% concentrations for 1, 3 and 7 d on HS2 keratinocyte cells was determined. Crude extracts were incorporated in skin cream formulation at 0.01% (w/w) concentration and in vitro wound healing and genotoxicity studies were performed. Immunohistochemical staining was performed to determine the collagen activity. 0.1% S. platensis extract exhibited higher proliferation activity compared with the control group with 198% of cell viability after 3 d. Skin cream including 1.125% S. platensis crude extract showed enhanced wound healing effect on HS2 keratinocyte cell line and the highest HS2 cell viability % was obtained with this concentration. The micronucleus (MN) assay results indicated that S. platensis extract incorporated creams had no genotoxic effect on human peripheral blood cells. Immunohistochemical analysis showed that collagen 1 immunoreactivity was improved by increased extract concentration and it was strongly positive in cells treated with 1.125% extract incorporated skin cream. The cell viability, wound healing activity and genotoxicity results showed that S. platensis incorporated skin cream could be of potential value in cosmeceutical and biomedical applications.

Listeria monocytogenes Growth Kinetics in Milkshakes Made from Naturally and Artificially Contaminated Ice Cream

OpenAIRE

Salazar, Joelle K.; Bathija, Vriddi M.; Carstens, Christina K.; Narula, Sartaj S.; Shazer, Arlette; Stewart, Diana; Tortorello, Mary Lou

2018-01-01

This study assessed the growth of Listeria monocytogenes in milkshakes made using the process-contaminated ice cream associated with a listeriosis outbreak in comparison to milkshakes made with artificially contaminated ice cream. For all temperatures, growth kinetics including growth rates, lag phases, maximum populations, and population increases were determined for the naturally and artificially derived contaminants at 5, 10, 15, and 25°C storage for 144 h. The artificially inoculated L. m...

Efficacy of a shower cream and a lotion with skin-identical lipids in healthy subjects with atopic dry skin.

Science.gov (United States)

Berardesca, Enzo; Mortillo, Susan; Cameli, Norma; Ardigo, Marco; Mariano, Maria

2018-05-10

Atopic dermatitis is a chronic, pruritic inflammatory skin disease that adversely affects quality of life. The current study evaluates the efficacy of a shower cream and a lotion, each with skin-identical lipids and emollients, in the treatment of atopic dry skin of subjects with a history of atopic condition. In all, 40 healthy females with clinically dry skin on the lower legs were enrolled in the study and underwent 4 weeks of daily use of the shower cream and 2 additional weeks of both the shower cream and the body lotion. Subjects were evaluated at day 0, week 4, and week 6. Skin barrier function was assessed by Tewameter ® , skin hydration by Corneometer ® , smoothness and desquamation by Visioscan ® , and stratum corneum architecture by reflectance confocal microscopy (RCM). The investigator assessed the degree of dryness, roughness, redness, cracks, tingling and itch, and subjective self-assessment evaluated the perception of skin soothing, smoothness, and softness. Skin barrier function and skin moisture maintenance were significantly improved using the shower cream. The lotion with physiological lipids, together with the shower cream, also improved skin barrier function and moisture. Both the shower cream and the body lotion reduced clinical dryness, roughness, redness, cracks, tingling and itch, according to the dermatologist, and increased soothing, smoothness, and softness, according to the subjects of the study. The combination of a shower cream and a lotion with physiological lipids efficiently restores skin barrier function and increases skin hydration, becoming an effective skin-care option for patients with atopic dry skin. © 2018 Wiley Periodicals, Inc.

Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream

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Filiz Yangılar

2015-01-01

Full Text Available In the present study, possible eff ects of the addition of banana flour at different mass fractions (1 and 2 % are investigated on physical (overrun, viscosity, chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour, mineral content (Ca, K, Na, P, S, Mg, Fe, Mn, Zn and Ni and sensory properties of ice cream. Fibre-rich banana pieces were found to contain 66.8 g per 100 g of total dietary fibre, 58.6 g per 100 g of which were insoluble dietary fi bre, while 8.2 g per 100 g were soluble dietary fi bre. It can be concluded from these results that banana is a valuable dietary fi bre source which can be used in food production. Flour obtained from green banana pulp and peel was found to have signifi cant (p<0.05 effect on the chemical composition of ice creams. Sulphur content increased while calcium content decreased in ice cream depending on banana flour content. Sensory results indicated that ice cream sample containing 2 % of green banana pulp flour received the highest score from panellists.

Análisis de las campañas publicitarias creadas para el perfume Nº5 de la marca Chanel

OpenAIRE

Martín Peñalver, Raquel

2014-01-01

En este trabajo hemos pretendido presentar un solo diversas compañas publicitarias del perfume insignia de la marca Chanel, Chanil Nº5, sino también la evaluación experimentada en ellos que correspondería al entendimiento de la publicidad en distintos momentos histórico. Para llegar al objetivo final de este estudio hemos seguido una línea de continuidad temporal en la que, tras hacer un breve recorrido desde el origen de mundo Chanel, hemos llegado al último de los spots aparecido en los ...

Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review.

Science.gov (United States)

Taghi Gharibzahedi, Seyed Mohammad; Koubaa, Mohamed; Barba, Francisco J; Greiner, Ralf; George, Saji; Roohinejad, Shahin

2018-02-01

Microbial transglutaminase (MTGase) has been currently utilized to form new food structures and matrices with high physicochemical stability. Incorporation of this multi-functional enzyme into structural composition of milk protein-based products, such as cheese and ice cream, can not only be a successful strategy to improve their nutritional and technological characteristics through intramolecular cross-linking, but also to reduce the production cost by decreasing fat and stabilizer contents. The recent research developments and promising results of MTGase application in producing functional formulations of cheese and ice cream with higher quality characteristics are reviewed. New interesting insights and future perspectives are also presented. The addition of MTGase to cheese led to significant improvements in moisture, yield, texture, rheology and sensory properties, without changes in the chemical composition. Furthermore, pH value of ice cream is not affected by the MTGase treatment. Compared to untreated ice creams, application of MTGase significantly promotes consistency, fat destabilization, overrun and organoleptic acceptance, while a substantial reduction in firmness and melting rate of samples was observed. The addition of MTGase to cheese and ice cream-milk provides reinforcement to the protein matrix and can be considered as a novel additive for improving the physicochemical and organoleptic properties of final products. Copyright © 2017 Elsevier B.V. All rights reserved.

Economia afetiva e capital emocional em cena: o starsystem hollywoodiano revisitado em comerciais de perfumes na TV

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Denise Azevedo Duarte Guimarães

2013-06-01

Full Text Available O artigo investiga a profícua interface do cinema com as outras mídias, principalmente com o televisão atual. Abordam-se comerciais recentes de perfumes dirigidos por renomados cineastas, com ênfase nos modos de representação das imagens da mulher, dos recursos estilísticos bastante similares e das estratégias persuasivas comuns aos mesmos. Aponta-se como, nessa tentativa de extensão de mercados potenciais, cada produto aponta para a popularidade de outros com os quais dialoga ou vice-versa, de modo que as interações recíprocas funcionam de maneira sinérgica.

The use of ice-cream to reduce inferior and liver uptake of 99mTc Sestamibi

International Nuclear Information System (INIS)

Williams, R.C.; Jost, G.M.

2002-01-01