Sökning: "engineering and nutrition"
Visar resultat 1 - 5 av 154 uppsatser innehållade orden engineering and nutrition.
1. Formulation development, rheological characterization, and cosmetic evaluation of gel-creams
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : Oil in water (o/w) emulsions are thermodynamically unstable systems composed of small oil droplets dispersed in a continuous aqueous phase. This means that given enough time, the two phases will separate. Pharmaceutical emulsions are used as a method of administering the Active Pharmaceutical Ingredient (API) for topical applications. LÄS MER
2. Developing a protocol for 3D-printable bioink from decellularised porcine tissue
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : T-cell administration via a scaffold is a promising tool for treatment of inoperable solid tumours. Traditional scaffold materials lack the complexity of the extracellular matrix (ECM) that cells normally grow in. An alternative is to instead use decellularised ECM (dECM) from biological tissue to create the scaffold. LÄS MER
3. Comparison of properties on Orally Disintegrating Tablets (ODTs) produced by direct compression or fluid bed granulation
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : Orally disintegrating tablets (ODTs) is a popular drug delivery system as they dissolve in the mouth, usually within seconds which enables easy medication for patients with problem swallowing. In this thesis properties of ODTs were compared when produced with direct compression of the excipients or the excipients were pretreated to form granules in a fluid bed granulator prior to tableting. LÄS MER
4. Formulation and characterisation of novel edible-packaging for fruits and vegetables
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : This master's thesis investigated the potential of algae raw materials, specifically k-carrageenan and to a lesser extent alginate, as film-forming ingredients for the development of a novel edible packaging solutions. The project involved the testing and characterisation of several active ingredients of algal and plant origins both as extracts and as ingredients in films. LÄS MER
5. Effects of mixed surfactant system on chemical and physical stability of human growth hormone
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : In protein formulation, addition of surfactants is commonly executed to enhance product stability and shelf-life. The reason is that surfactants can protect proteins against surface-induced aggregation. However, the interaction between surfactant and protein depends on the type of surfactant used. LÄS MER