formulation of topical hydro alcoholic gel containing indomethacin 0.2% using carboxy methyl cellulose and hydroxyl propyl cellulose

formulation of topical hydroalcoholic gel containing indomethacin 0.2% using carboxy methyl cellulose and hydroxyl propyl cellulose

Effects of microcrystalline cellulose on functional properties of hydroxy propyl methyl cellulose microcomposite films.

Edible films and coatings in foods can be used to increase shelf-life and improve organoleptic characteristics of foods by avoiding deterioration of food components and therefore promoting preservation of the final product. This study is the first to investigate the use of different size fillers for the purpose of preparing edible composite films with fillers < 1.0 microm in size. For this purp...

Formulation and Evaluation of Cephalexin Extended-release Matrix Tablets Using Hydroxy Propyl Methyl Cellulose as Rate-controlling Polymer

The present investigation reports the design and evaluation of six-hour extended release film-coated matrix tablets of cephalexin using different grades of hydrophilic polymer hydroxypropylmethylcellulose (HPMC) employing direct compression method. The preformulation studies performed included the physical compatibility studies, Differential Scanning Calorimetry analysis, drug characterization ...

evaluation of chemical, staling and organoleptic properties of free – gluten cakes containing xanthan and carboxy methyl cellulose gums

regarding outbreak of coeliac in some parts of the world, production of free-gluten cakes is increasing worldwide. rices is often advised for people suffering from coeliac. in this research, the effect of adding xanthan and carboxy methyl celloulose gums on qualitative, sensory and staling properties of rice cakes was studied. the said gums were added at two concentrations of 0.25% and 0.75% an...

Evaluation of effect of edible coating base on carboxy methyl cellulose, Pectin and osmotic dehydration on drying of Pumpkin

The pumpkin is an important kitchen garden crop with very high nutritional value and long lifetime for storage and lot of fiber that acts as one of the best preventive factors from morbid obesity, hypertension, and cardiac diseases. As pretreatment for dehydration, osmotic dehydration creates maximum possible quality in the product by transfer of water outside the tissue of the nutrient. In thi...

Evaluation of Additional Carboxy Methyl Cellulose and k-Carrageenan Gums on the Qualitative Properties of Gluten- Free Toast Breads

In this research, after carrying out chemical tests measuring the moisture, protein and ash contents on rice flour according to standard methods, gluten- free breads were prepared from rice flour combined with 0.5% Carboxy Methyl Cellulose (CMC) and 1% -κCarrageenan gum. A sample lacking gum was also produced as control. Rice breads (with gum and without gum) were then produced by semi-industri...