نتایج جستجو برای: taste masking
تعداد نتایج: 31541 فیلتر نتایج به سال:
Many herbs and spices have been recommended traditionally as galactagogues and several commercial formulations prepared using herbs. Due to the presence of various compounds such as polyphenols, flavonoids, isoflavones and terpenes, bitter and stringent taste is elicited that make the consumption of these herbal preparations unpleasant. Moreover, these compounds are unstable when exposed to env...
The purpose of the present study was to design and evaluate a novel wax matrix system containing various ratios of aminoalkyl methacrylate copolymer E (AMCE) and ethylcellulose (EC) as functional polymers in order to achieve the optimal acetaminophen (APAP) release rate for taste masking. A two factor, three level (3(2)) full factorial study design was used to optimize the ratios of AMCE and EC...
The aim of this taste test was to determine if participants could perceive the differences between a powdered inulin fibre supplement and a crystallized xylitol sweetener when mixed with a masking substance (i.e. orange juice) to be used in an upcoming randomized controlled trial. To assess any detectable taste differences, the triangle test for similarity was used. Respondents were blinded and...
at the highest signal levels, the masking function for the off-frequency condition seems to become more linear. while some basilar membrane data show more linear growth at high levels, others do not. aim of the present study is to assess function of masking at high levels regarding its clinical appearance. in this experiment we evaluated the hearing thresholds of three different signals (wide-b...
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