Preparing Kaempferol Nanosuspension (KNS) using High Pressure Homogenization (HPH) technique

Preparing Kaempferol Nanosuspension (KNS) using High Pressure Homogenization (HPH) technique

Background During the last decades, researchers have provided a plethora of therapeutic uses of kaempferol, including anticancer, anti-inflammatory, neuroprotective, anti-oxidative and anti-oestrogenic activities, making kaempferol a valuable compound [1]. However, being a poor water-soluble compound, kaempferol often has insufficient solubility and bioavailability [2].To find a solution for th...

Microbial Cell Disruption by High-Pressure Homogenization

Homogenization: Preparing Equations for Change of Unknown

PRESS is a computer program fo r so lv ing symbol ic, t ranscendenta l , n o n d i f f e r e n t i a l equat ions, [ 3 ] . We describe a new equation so lv ing method, ca l l ed Homogenization, which we have implemented in PRESS. Homogenization prepares equat ions, so tha t they can be solved by the Change of Unknown method. It does t h i s by oausing d i f f e r e n t occurrences of the unknow...

(Ultra) High Pressure Homogenization for Continuous High Pressure Sterilization of Pumpable Foods – A Review

Bacterial spores have a strong resistance to both chemical and physical hurdles and create a risk for the food industry, which has been tackled by applying high thermal intensity treatments to sterilize food. These strong thermal treatments lead to a reduction of the organoleptic and nutritional properties of food and alternatives are actively searched for. Innovative hurdles offer an alternati...

The effect of high pressure homogenization on microorganisms in milk

Milk is a highly consumed product worldwide mainly because of nutrient content, but this rich composition associated to pH and water activity makes the milk an ideal medium for microbial growth. The thermal process is usually applied to guarantee microbial stability of milk, however, the heat promotes undesirable changes in the milk sensory and nutritional characteristics. Therefore, recent res...