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Chemosensory Influences on Eating and Drinking, and Their Cognitive Mediation
Published in Alan R. Hirsch, Nutrition and Sensation, 2023
Liquid or solid fat by itself is not attractive. Even for those who like it as a dressing, it needs the taste and smell inherent in olive oil or added as vinegar. A lot of the attraction to fats in foods arises rather from tactile textures. Dairy cream is an emulsion with a thick and smooth texture. Such sensed physical characteristics such as high viscosity, low stickiness, and precise globule size distribution are critical to the authentic creaminess of yogurts (van Aken 2010; Booth 2005; Richardson, Booth, and Stanley 1993). The fat in baked goods such as cookies forms planes along which rock-hard starch-protein matrix and sugar crystals can be pressed apart by the teeth (Booth, Mobini, Earl, and Wainwright 2003a; Vickers 1984). The vegetable or animal fat in baked products such as cookies and cakes, and fried foods such as potato slices and sticks, create micro-regions of softness within a matrix of hardened gels of starch and protein, generating various types of crispness, crunchiness, and crackling texture.
Animal Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Cream is a fluid milk product comparatively rich in fat, in the form of an emulsion of fat-in-skimmed milk, obtained by physical separation (centrifugation or skimming) from milk (90, 92). Cream products include recombined cream, reconstituted cream, prepared cream, pre-packaged liquid cream, cream packed under pressure, whipped cream, fermented cream, and acidified cream (90, 92).
Ketogenic Diets
Published in Stanley R. Resor, Henn Kutt, The Medical Treatment of Epilepsy, 2020
Douglas R. Nordli, Dorcas Koenigsberger, Joanne Schroeder, Darryl C. de Vivo
A sample diet using this 3:1 ratio is shown in Table 2. A table such as that provided in Table 3 is used to calculate the amount of calories contributed in the form of protein, fat, and carbohydrate for each food. In the sample diet which serves as the example, the quantity of heavy cream was calculated first since it forms the backbone of the diet. (Other types of long-chain triglycerides can be used, as mentioned later in the chapter.) One gauges the amount of cream given based on the willingness of the child to consume it. Here, a total of 80 g of heavy cream was prescribed for the day, which according to Table 3 consists of 37.6% g fat. Thus, this amount of heavy cream provides 80 g × 0.376 = 30 g of dietary fat. This represents about one third of the total amount of fat required for the day. The remainder of the required fat is provided by meat, egg, and margarine in our example. In turn, the quantity of heavy cream, meat, egg, vegetable, and fruit must also be balanced to provide the necessary quantity of protein. Note from Table 3 that the majority of this protein will be provided by the egg and meat (containing 28.0% and 12.9% g protein, respectively). Finally, Omits and vegetables are added to provide the remaining number of necessary carbohydrates. As is evident from this example, the calculation of the weights of each of the foodstuffs involves a considerable amount of trial and error to precisely balance the diet to the 3:1 or 4:1 ratio. An experienced nutritionist is invaluable in this regard.
Anthocyanins rich pomegranate cream as a topical formulation with anti-aging activity
Published in Journal of Dermatological Treatment, 2021
Ahmed A. H. Abdellatif, Sulaiman Hamad Alawadh, Abdellatif Bouazzaoui, Ahmad H. Alhowail, Hamdoon A. Mohammed
The permeation study of anthocyanins from topical cold cream formulation was carried out on abdominal rabbit skin using in vitro dissolution testing (Sotax AG, Aesch, Switzerland) according to the United States Pharmacopeia (USP). The study design was approved by the Institutional Ethics and Research Committee of the Faculty of Medicine, Assiut University, Assiut, Egypt with No. 21789901. To get the fresh skin of the rabbit. The rabbit was first sacrificed then the hair was removed by using sensitive hair remover spray, finally the skin was stored in an aqueous solution consisting 2% of NaCl salt at 4 °C to protect the skin from damage. Further, the skin was divided into two parts which approximately have the same surface area, where the plain cream and the formulated cream were applied. The baskets were used to hold the skin during the in vitro release in dissolution tester, then immersed in a beaker containing 250 ml of citrate-phosphate buffer (pH 5.4). The temperature was maintained at 37.0 ± 0.5 °C in a thermostatically controlled shaker water bath. At predetermined time intervals (up to 4.5 h), samples of 2.0 ml were withdrawn from the beaker and immediately replaced with fresh pre-warmed buffer and analyzed spectrophotometry at λmax = 273 nm (31).
Accelerate development of topical cream drug product using a common platform base formulation
Published in Pharmaceutical Development and Technology, 2020
Dimple Modi, Himanshu Sharma, Gossett Campbell
Cream is a very complex product where oil and water phases combined with the help of different surfactants (emulsifiers) and one phase should be dispersed uniformly into the other phase throughout the drug product stability (Akhtar et al. 2010; Yukuyama et al. 2016; McClements and Jafari 2018). Some of the key attributes for topical products are that they should be stable, non-irritating, tolerable, and efficacious to ensure patients adherence and compliance. For example, Hoffman et al. (2018) have reported through their review of topical formulation treatment of acne vulgaris that topical formulations are complex but choosing the right formulation that will be effective and well tolerated is essential (Hoffman et al. 2018). Also, the composition of the vehicle plays an important role in the diffusion and penetration of the drug substance into the skin (Bernardo and Saraiva 2008; Polak et al. 2012; Lunter and Daniels 2013). The combination of emulsifiers, surfactants, and solubilizers in the delivery vehicle at optimized levels can be used to minimize variability in the transport of the active drug across the stratum corneum and maximize the concentration of the drug at the target site (Hiemenz and Hiemenz 1986; McClements 2015).
Deep inspirations attenuate postprandial airway inflammation in college-aged adults with elevated baseline exhaled nitric oxide: A pilot study
Published in Experimental Lung Research, 2020
S. P. Kurti, J. R. Smith, S. K. Rosenkranz, S. R. Emerson, E. S. Edwards, K. Jurrens, A. Laughlin, C. A. Harms
The HFM consisted of ice cream (Edy’s Grand Vanilla) and whipping cream (Reddi wip original). The serving size was determined by the body weight of the participant, calculated to 1 gram of fat for every 1 kilogram of body weight (body weight X 4.0625 = grams of ice cream total). Whipping cream was added scaled to body weight (body weight X 1.5 = ml of whipped cream). There were 140 calories per serving (16 g of CHO with 13 g of sugar, and 7 grams of total fat with 4 g of saturated fat). This HFM protocol has been shown to increase airway inflammation previously.5,10,14 The meal had to be consumed in 20 minutes8,9,19 and all of our participants tolerated the test meal well and were able to finish in this allotted time.