Characterization of some quality attributes of vacuum fried yellow fleshed cassava chips from different varieties using designed experiment

2021 ◽  
Author(s):  
Olajide P. Sobukola ◽  
Feyisola F. Ajayi ◽  
Opeyemi R. Faloye ◽  
Folake O. Henshaw ◽  
Silifat A. Sanni ◽  
...  
Keyword(s):  
Quality Attributes ◽  
Designed Experiment

Identification and characterization of automotive powertrain sound quality attributes

1996 ◽  
Vol 100 (4) ◽  
pp. 2619-2619
Author(s):  
B. John Feng ◽  
Norman C. Otto
Keyword(s):  
Sound Quality ◽  
Quality Attributes ◽  
Automotive Powertrain ◽  
Identification And Characterization

Characterization of product quality attributes of tortilla chips during the frying process

2001 ◽  
Vol 47 (2) ◽  
pp. 97-107 ◽  
Author(s):  
Marie Louise Kawas ◽  
Rosana G Moreira
Keyword(s):  
Product Quality ◽  
Quality Attributes ◽  
Frying Process ◽  
Tortilla Chips

scholarly journals Characterization of mango (Mangifera indica L.) genotypes based on physio-chemical quality attributes

2017 ◽  
Vol 9 (4) ◽  
pp. 2199-2204
Author(s):  
Lokesh Bora ◽  
A. K. Singh ◽  
C. P. Singh
Keyword(s):  
Mangifera Indica ◽  
Quality Attributes ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Chemical Quality ◽  
Fruit Crops ◽  
Total Soluble Solids ◽  
Climatic Regions

Evaluation of fruit crops has been successfully utilized for studying the performance of varieties under different agro climatic regions time to time. In the present study cultivars were characterized on the basis of their physico-biochemical attributes. “Mallika” and “Neelgoa” were found superior in terms of fruit weight (321.87 g), size (12.55 cm, 8.13 cm), pulp weight (257.91 g) and pulp stone ratio (7.71) respectively. “Mallika” excelled in terms of sugar (20.82), while “Amrapali” in carotenoids (8.38 mg/100 g). Among them, Mallika (22.41◦B) possessed the high-est amount of total soluble solids while lowest amount in Langra (16.90 ◦B) whereas maximum titrable. The study shows the potential of Amrapali in terms of its quality, being late can meet the demand for later period when no other cultivar is available.

Formulation and in vitro characterization of tea tree oil anti-dandruff shampoo

2021 ◽  
Vol 01 ◽  
Author(s):  
Humra Umar ◽  
Tariq Mahmood ◽  
Talib Hussain ◽  
Rabia Aslam ◽  
Yasser Shahzad ◽  
...  
Keyword(s):  
Salicylic Acid ◽  
Antifungal Activity ◽  
Synergistic Effects ◽  
Quality Attributes ◽  
Tea Tree Oil ◽  
Tea Tree ◽  
In Vitro Characterization ◽  
Selenium Sulfide

Background: Dandruff is the common scalp condition affecting half of the population of the world. Objective: The current study was aimed at developing anti-dandruff shampoos containing tea tree oil, which is believed to have effects against Malassezia furfur, a fungus involved in dandruff production. Methodology: Various shampoos containing tea tree oil in 0.5 to 3% concentration were prepared after careful selection of various shampoo ingredients. The formulated shampoos were subjected to various quality tests such as pH, viscosity, foam production, dirt dispersion, wetting time, surface tension, solid contents and antimicrobial activity against a model fungal strain, namely Candida albicans. The formulated shampoos were also compared with the marketed shampoos for quality attributes. Results: The results revealed that tea tree oil shampoos had pH values in the range of 5 – 6, which is close to the slightly acidic skin’s pH and considered as good for hair. All other quality attributes were comparable to the marketed products. The marketed shampoos had superior antifungal activity due to presence of zinc pyrithione or higher concentration of salicylic acid or selenium sulfide. Notwithstanding, the tea tree oil shampoos demonstrated an appreciable antifungal activity due to synergistic effects of tea tree oil, sodium lauryl sulphate and salicylic acid. Furthermore, the tea tree oil shampoos were stable during two months long stability testing. Conclusion: Thus, tea tree oil anti-dandruff shampoos have the potential to address the dandruff problem.

Preparation and characterization of bupivacaine multivesicular liposome: A QbD study about the effects of formulation and process on critical quality attributes

2021 ◽  
Vol 598 ◽  
pp. 120335
Author(s):  
Bohong Lu ◽  
Qiuyan Ma ◽  
Jing Zhang ◽  
Rong Liu ◽  
Zhanguo Yue ◽  
...  
Keyword(s):  
Quality Attributes ◽  
Critical Quality Attributes

Engineering microenvironments for manufacturing therapeutic cells

2021 ◽  
pp. 153537022110269
Author(s):  
Brian J Kwee ◽  
Kyung E Sung
Keyword(s):  
Clinical Trials ◽  
Regenerative Medicine ◽  
Cost Effective ◽  
Quality Attributes ◽  
Therapeutic Outcomes ◽  
Microphysiological Systems

There are a growing number of globally approved products and clinical trials utilizing autologous and allogeneic therapeutic cells for applications in regenerative medicine and immunotherapies. However, there is a need to develop rapid and cost-effective methods for manufacturing therapeutically effective cells. Furthermore, the resulting manufactured cells may exhibit heterogeneities that result in mixed therapeutic outcomes. Engineering approaches that can provide distinct microenvironmental cues to these cells may be able to enhance the growth and characterization of these cell products. This mini-review describes strategies to potentially enhance the expansion of therapeutic cells with biomaterials and bioreactors, as well as to characterize the cell products with microphysiological systems. These systems can provide distinct cues to maintain the quality attributes of the cells and evaluate their function in physiologically relevant conditions.

scholarly journals Influence of Maltodextrin on Physicochemical Characteristics of Lyophilized Mangaba Pulp

2017 ◽  
Vol 9 (11) ◽  
pp. 253
Author(s):  
A. J. R. Barroso ◽  
F. A. C. Almeida ◽  
L. M. M. Silva ◽  
D. S. Castro ◽  
A. Figueiredo Neto
Keyword(s):  
Water Content ◽  
Water Activity ◽  
Nutritional Value ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Quality Attributes ◽  
Viable Alternative ◽  
Lower Intensity

The use of lyophilization has increased because of the quality attributes exhibited by dehydrated products, which can be directly consumed or added in formulations of high nutritional value. The objective of this study was to obtain mangaba powder through the lyophilization of the formulations F1 - 0%, F2 - 10%, F3 - 20% and F4 - 30%, chosen based on the percentage of the carrier agent, for the characterization of its water content, titratable acidity, pH and color, represented by the parameters luminosity (L*), intensity of red (+a*) and intensity of yellow (+b*). The results showed that the addition of maltodextrin positively altered the characteristics of the product, favoring a reduction in the parameters of acidity (5.36 to 1.5), pH (3.71 to 4.13), water activity (0.230 to 0.075) and moisture (11.44 to 1.16), as well as an increase in luminosity L*, which varied from 52.16 to 72.5, and reduction in the chromaticity a* and b*, showing results that express a lower intensity of red and yellow colors, approaching zero for a* and b*, respectively, and also that the production of mangaba powder can be a viable alternative for its industrialization and a choice for the development of the crop with generation of employment and income to farmers.

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