Stability of packaged solid dosage forms. I. Shelf-life prediction for packaged tablets liable to moisture damage.
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چکیده
منابع مشابه
Effect of dry honey on the shelf life of packaged turkey slices.
The development of off-flavors from oxidation reactions in cooked turkey products is a common problem and results in a less desirable, rancid flavor. Various strategies have been evaluated to minimize this off-flavor development, including vacuum and modified atmosphere packaging, feeding antioxidants to animals, and use of antioxidants in the final product. A natural protein-sugar reaction cal...
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Poultry processors commonly place whole parts of broilers in plastic packages and seal them in an atmosphere of 100% carbon dioxide before shipping them to food service and retail customers. This practice extends the shelf life of retail cuts to approximately 12 d under refrigerated conditions. The objective of this study was to determine the antimicrobial efficacy of vinegar for growth inhibit...
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in the recent years, considerable attention has been allocated in the area of using natural preservatives in foods, especially vegetable oils. starch foams prepared from high amylose starch are useful for encapsulation of substances such as chemicals, liquids or solids, including flavor compounds, pharmaceuticals and essential oils. the foams have the ability to trap the active material and su...
متن کاملStability of diluted ketamine packaged in glass vials.
Ketamine hydrochloride for injection is a rapid-acting general anesthetic agent. To avoid an out-of-stock situation for this drug at the desired concentration for administration to patients (10 mg/mL), the author’s institution investigated the chemical stability of a diluted solution of the concentrated formulation (50 mg/mL), packaged for storage in glass vials. The only difference between the...
متن کاملStorage Stability of Orange Juice Concentrate Packaged Aseptically
Orange juice concentrates were packaged aseptically by a “Dole” aseptic canning machine using 6 oz metal cans. The final juice products (ll”, 34’, 44’, 58” Brix) were stored between -18” and 36°C and tested periodically for nonenzymatic browning, ascorbic acid destruction, furfural and sensory changes. Nonenzymatic browning, the main deterioration phenomena in these products, was satisfactorily...
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ژورنال
عنوان ژورنال: Chemical and Pharmaceutical Bulletin
سال: 1980
ISSN: 0009-2363,1347-5223
DOI: 10.1248/cpb.28.1090