flaxseed is rich in omega-3 essential fatty acids, lignans, dietary fiber and natural antioxidants such as tocopherols. because of its functional effect in preventing disease, flaxseed is used as an ingredient to fortify food formulations. bread is a major food product in iran. fortification of wheat flour with ground flaxseed makes use of the healthy benefits of flaxseed. this study investigat...

The aim of this study was to establish a relationship between the mechanical properties of a powder coating, extracted using ultrasonic analyses, and the extent of its curing. This study was necessitated by the fact that most current methods either focus on in-process temperature monitoring or on laboratory analysis of powder samples and not on post-curing characterization of industrial samples...

This paper proposes a new foaming technology (solid-state foaming) to produce structural foams from waste thermosetting resins. The proposed technology is easy and does not require specific and expensive equipments. Solid tablets are produced by cold compaction of resin powder, and foam by heating in an oven. Composite foams can be produced by mixing fillers and resin powder before the cold com...

Extremely fine (<10 μm) Nd-Fe-B powder was generated by pulsed plasma atomization processing. The number average was just over 3 μm, as determined by computer-assisted scanning electron microscopy analysis of almost 3000 particles. Despite the fine particle size, alloys of stoichiometric Nd2Fe14B resulted in the properitectic formation of -Fe, deleteriously affecting the magnetic properties. N...

Characterization of the pore structure of compacted and sintered parts made from a nickel-base powder was accomplished using the mercury porosimetry method. The theoretical density values for the sintered specimens varied from 56.3 to 96.7% which corresponds to a porosity of 43.7 to 3.3%. A maximum interconnecting median pore diameter of 21 mum resulted from a -80/+200 mesh powder compacted at ...

Stickiness of powder particles is often responsible for their impaired flow characteristics. Stickiness resulted from glass transition showing a relationship with mechanical -relaxations, and stickiness occurred differently in dairy solids modified in their lactose and protein contents. Glass transition, -relaxation and stickiness properties of milk solids systems were related to their solids c...

The present research paper introduces soyabean nuggets powder, as a novel excipient with nutraceutical value for tablets containing cholesterol lowering drug, simvastatin. Experiments were carried out to evaluate the suitability of soyabean nuggets powder as a diluent by incorporating in tablet formulation of simvastatin. The formulation was compared with the marketed product to determine its r...

OBJECTIVE In our previous study, we reported a novel approach of delivering liposomes in dry powder form that relies on spontaneous formation of liposomes upon dispersion of micronised phospholipid(s) based powders in an aqueous environment, thereby creating reservoirs for the encapsulation of drugs [J. Pharm. Sci. 91 (2002) 482]. In this paper, we demonstrate the in vitro generation of aerosol...

The grey oyster mushroom, Pleurotus sajor-caju (PSC), is a common edible mushroom and is now grown commercially around the world for food. This fungus has been broadly used as food or food ingredients in various food products for a long time. To enhance the nutritional quality and sensory attributes of bakery-based products, PSC powder is used in the present study to partially replace wheat flo...

This study was conducted to explore the antioxidant potential and functional value of guava (Psidium guajava L.) powder in muscle foods. Guava powder was used as a source of antioxidant dietary fibre in sheep meat nuggets at two different levels i.e., 0.5% (Treatment I) and 1.0% (Treatment II) and its effect was evaluated against control. Guava powder is rich in dietary fibre (43.21%), phenolic...