✦ LIBER ✦

DEVELOPMENT OF A SAFER FORMULATION OF EGG YOLK CREAM: PHYSICOCHEMICAL AND SENSORIAL CHARACTERISTICS ASSESSMENT

✍ Scribed by JOANA F. FUNDO; MAFALDA A.C. QUINTAS; TERESA R.S. BRANDÃO; CRISTINA L.M. SILVA

Book ID: 111340852
Publisher: John Wiley and Sons
Year: 2011
Tongue: English
Weight: 275 KB
Volume: 35
Category: Article
ISSN: 0145-8892
DOI: 10.1111/j.1745-4549.2009.00472.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Storage stability of an egg yolk cream f

Storage stability of an egg yolk cream formulation: texture and microbiological assessment

✍ Joana F Fundo; Mafalda AC Quintas; Teresa RS Brandão; Cristina LM Silva 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 210 KB

Physicochemical and sensory optimisation

Physicochemical and sensory optimisation of a low glycemic index ice cream formulation

✍ Anthony P. Whelan; Cesar Vega; Joseph P. Kerry; H. Douglas Goff 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 167 KB

Risk assessment and physicochemical char

Risk assessment and physicochemical characterization of a metastable dihydrate API phase for intravenous formulation development

✍ Christopher J. Mortko; Agam R. Sheth; Narayan Variankaval; Li Li; Brian T. Farre 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 320 KB

1S,5R)-2-{[(4S)-azepan-4-ylamino]carbonyl}-7-oxo-2,6-diazabicyclo[3.2.0] heptane-6-sulfonic acid (Compound 1) is a b-lactamase inhibitor for intravenous administration. The objective of this preformulation study was to determine the most appropriate form of the API for development. Compound 1 can ex