Food Science and TechnologyVolume 35, Issue 1 p. 26-27 FeaturesFree Access Microbiota-directed food formulation First published: 18 March 2021 https://doi.org/10.1002/fsat.3501_7.xAboutSectionsPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text full-text accessPlease review our Terms Conditions of Use check box below share version article.I have read acc...

a topical o/w cream containing tretinoin microspheres was prepared. gelatin microspheres of tretinoin were prepared using coacervation method. these microspheres contained about 50% w/w tretinoin. the particle size range of microspheres was between 90-150 m m. in vitro drug release from microspheres and a cream formulation was studied. it was shown that drug release from microspheres followed h...

in this research, the production of plum pastille-like with starch and gelatin was studied. thirteen formulation of plum pastille-like were prepared according to a second-order composite rotatable design (with five central points). response surface methodology (rsm) was used to optimize product formulation with: gelatin concentration ranging from 3.85 to 6.925 % (w/w), and starch concentration ...