Optimisation of functional sausage formulation with konjac and inulin: using D-Optimal mixture design
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چکیده
منابع مشابه
Formulation and Optimization of Captopril Sublingual Tablet Using D-Optimal Design Sublingual Tablet Using D-Optimal Design
The objective of the current study was to develop and optimize a sublingual tablet formulation of captopril which is an effective drug in the treatment of hypertension. Captopril containing tablets were prepared by direct compression method using different ingredients such as polyvinyl pyrrolidone, starch 1500, sodium starch glycolate and lactose (independent variables) and magnesium stearate, ...
متن کاملFormulation and Optimization of Captopril Sublingual Tablet Using D-Optimal Design Sublingual Tablet Using D-Optimal Design
The objective of the current study was to develop and optimize a sublingual tablet formulation of captopril which is an effective drug in the treatment of hypertension. Captopril containing tablets were prepared by direct compression method using different ingredients such as polyvinyl pyrrolidone, starch 1500, sodium starch glycolate and lactose (independent variables) and magnesium stearate, ...
متن کاملformulation and optimization of captopril sublingual tablet using d-optimal design sublingual tablet using d-optimal design
the objective of the current study was to develop and optimize a sublingual tablet formulation of captopril which is an effective drug in the treatment of hypertension. captopril containing tablets were prepared by direct compression method using different ingredients such as polyvinyl pyrrolidone, starch 1500, sodium starch glycolate and lactose (independent variables) and magnesium stearate, ...
متن کاملDesignation of a Palm-Free Frying Oil Formulation Based on Sunflower, Canola, Corn and Sesame Oils Using D-Optimal Mixture Design
Background and Objectives: Oils used in frying should include special characteristics such as high oxidative stability, prolonged shelf life, low price, abundance and availability and desirable flavors. Nowadays, consumers are further interested in low saturated frying oils. Recently, manufacturers focus on eliminating palm oil derivatives (as a major vegetable source of saturation) from fryin...
متن کاملInvestigation of the Effects of Inulin and β-Glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimisation of the Formulation Using D-Optimal Mixture Design.
In this study, the D-optimal mixture design methodology was applied to determine the optimised proportions of inulin, β-glucan and breadcrumbs in formulation of low-fat beef burgers containing pre-emulsified canola and olive oil blend. Also, the effect of each of the ingredients individually as well as their interactions on cooking characteristics, texture, colour and sensory properties of low-...
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ژورنال
عنوان ژورنال: Foods and Raw Materials
سال: 2019
ISSN: 2308-4057,2310-9599
DOI: 10.21603/2308-4057-2019-1-177-184