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Iron in Formulas and Baby Foods
Published in Bo Lönnerdal, Iron Metabolism in Infants, 2020
Sean R. Lynch, Richard F. Hurrell
In addition to bioavailability, considerations such as organoleptic properties and national regulations affect the choice of fortificants. Most countries have their own permitted lists. A Codex Alimentarius is also available.73 Only the cost of the iron source is of minor importance. It adds less than 0.1% to the total price of the product.71
Powders in Cosmetic Formulations
Published in Heather A.E. Benson, Michael S. Roberts, Vânia Rodrigues Leite-Silva, Kenneth A. Walters, Cosmetic Formulation, 2019
Heather A.E. Benson, Andréo-Filho Newton, Vânia Rodrigues Leite-Silva, Gislaine Ricci Leonardi
The way in which physicochemical properties influence the quality and manufacturing processes of cosmetic formulations is the same as many other human use products including drug and food products. Consequently there is a large body of knowledge derived from multiple disciplines. With the exception of hearing, all our other senses can be stimulated through the use of a cosmetic product. Thus whilst the efficacy and safety of any product are of paramount importance, in cosmetic formulations the organoleptic characteristics, including within the final packaging and in use are very important considerations.
Herbal Drug Development: Challenges and Opportunities
Published in Megh R. Goyal, Durgesh Nandini Chauhan, Plant- and Marine-Based Phytochemicals for Human Health, 2018
Bhagyashree Kamble, Neelam Athawale, Anand Gugale, Ashika Advankar, Ashwini Ghagare, Shankar Katekhaye, Abhishek Kulkarni, Priyanka Kanukuntla
Morphology and organoleptic evaluation is necessary for differentiation, authentication, standardization, and identification of drug. Parameters such as color, taste, odor, texture, fracture, size are studied in this evaluation.28, 49
Hospitals’ Food Services Quality and Factors Associated with Patients’ Satisfaction in University Hospitals in the North of Iran
Published in Hospital Topics, 2023
Marjan Mahdavi-Roshan, Heydar Ali Balou, Somayeh Pourabdollahy, Azin Vakilpour, Arsalan Salari, Pantea Ghazi-Hashemi, Asieh Ashouri
Most of this study patients gave mediocre and good scores to the aspects of food diversity, food appearance and taste and side dish quality. This finding is consistent with an earlier study conducted in Saudi Arabia demonstrating patients’ satisfaction with variety of hospital meals as well as taste and appearance of food served (Abdelhafez et al. 2012). Also, a Greek study showed that most of the participants judged food diversity, testiness and image of the served food in the plate to be mediocre (Mentziou et al. 2014). However, this finding is in contrast to those studies in which most of the patients were dissatisfied with the variety of foods at hospital (Muraal and Davar 2014; Miyoba and Ogada 2019). The majority of studies related to patient satisfaction with food services has recognized choices and food variety as the primary predictors of food service contentment (Tranter et al. 2009). It is important to mention that the amount, safety and organoleptic features of the food are included in the quality characteristics of a meal (Mentziou et al. 2014). Of note, according to prior research carried out in NHS institutions and Australia, the strongest indicator of patients’ satisfaction with hospital meals is the food quality. Taste, appearance and food temperature seem to be important as well (Hwang, Eves, and Desombre 2003; Fallon et al. 2008).
A new halitosis screening tool: halitosis finding score derivation and validation
Published in Acta Odontologica Scandinavica, 2022
Berk Gurpinar, Tolgar Lutfi Kumral, Huseyin Sari, Belgin Tutar, Yavuz Uyar
The questionnaire has 15 equally weighted items. All questions are simple and close-ended, and the test takes less than three minutes to complete. The questions are carefully chosen to determine the presence of halitosis and the social restraint of the halitosis on the participant. The four-point scale for each item helps the participant choose correctly without confusion. We refrained from including sources or diseases that cause halitosis since the test is designed to screen halitosis and not its source. We determined the severity of the symptoms and proposed a cut-off value. If the summation of the scores is greater than 14, it can be used as a screening tool for halitosis. As the scores increase beyond 14, the severity of halitosis increases in parallel. We compared the test results to two independent methods to detect halitosis: the halimeter (an objective and globally accepted test) and the organoleptic method (accepted as the gold standard to detect halitosis). The superiority of the organoleptic method comes from detecting the end-product of aromatic molecules, whether sulphur or not. The examiner who conducted the organoleptic method was blinded to the study. The results of the Halfins test and the halimeter/organoleptic scores were consistent and did not change between two consecutive visits.
The use of electronic tongue and sensory panel on taste evaluation of pediatric medicines: a systematic review
Published in Pharmaceutical Development and Technology, 2021
Marina Delanni Vitória Guedes, Morgana Souza Marques, Pablo Cristini Guedes, Renata Vidor Contri, Irene Clemes Kulkamp Guerreiro
Medication palatability is defined as the general acceptance of a drug in terms of its smell, taste, texture, dosage, volume and flavor (Ternik et al. 2018). It has a fundamental role in the development of oral pharmaceutical formulations, presenting a direct relation to the acceptability and, consequently, to patient adherence to the treatment. Organoleptic disadvantages of medications are often neglected by researchers and the pharmaceutical industry, regardless of the impact of these issues on patient compliance (Aksöz et al. 2019). The development of palatable dosage forms, especially for chronic diseases in children, can be considered a major challenge (Zajicek et al. 2013).