Research Disclosure-Novel Formulations

首页> 外文期刊>Research Disclosure >Research Disclosure-Novel Formulations

【24h】

Research Disclosure-Novel Formulations

机译：研究披露 - 新型配方

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

Brief Introduction and Summary of Formulations: The blowing formulations and/or combinations are easy to develop hair care formulations originating from Japan. 1. Semi-Permanent Hair Colour for Anti-Yellowing This Semi-Permanent Hair Colour formulation composing of a few key ingredients to provide a deep colouring effect onto hair. Oleo Craft TM LP-20 and Benzyl Alcohol are used in combination as a colour enhancing agent in this formulation, providing purple shade for grey hair.

机译：制剂简介和概述：吹制配方和/或组合易于开发源自日本的护发配方。 1.半永久性抗黄色的抗黄色这种半永久性彩色配方组成一些关键成分，为头发提供深色的着色效果。 Oleo Craft TM LP-20和苄醇组合使用该配方中的颜色增强剂，为灰色毛发提供紫色阴影。

著录项

来源
《Research Disclosure》 |2020年第677期|2495-2496|共2页
作者

展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种 eng
中图分类
关键词

相似文献

外文文献
中文文献
专利

1. Selection of 12‐Hour Sustained‐Release Acetaminophen (Paracetamol) Formulation Through Comparison of Pharmacokinetic Profiles of 4 Sustained‐Release Prototype Formulations and Standard Acetaminophen Formulation: An Open‐Label, Randomized, Proof‐of‐Principle Pharmacokinetic Study [J] . Yue Yong, Liu Dongzhou J. Clinical pharmacology in drug development . 2018,第1期

机译：通过比较4缓释原型配方和标准对乙酰氨基酚制剂的药代动力学谱的比较选择12小时缓释的乙酰氨基酚（乙酰氨基酚）制剂：开放标签，随机，原则上的原理药代动力学研究
2. Freeze-Drying of L-Arginine/Sucrose-Based Protein Formulations, Part 2: Optimization of Formulation Design and Freeze-Drying Process Conditions for an L-Arginine Chloride-Based Protein Formulation System [J] . Journal of pharmaceutical sciences. . 2015,第12期

机译：基于L-精氨酸/蔗糖的蛋白质制剂的冷冻干燥，第2部分：基于L-精氨酸氯化物的蛋白质制剂系统的配方设计优化和冷冻干燥工艺条件
3. Freeze Drying of l-Arginine/Sucrose-Based Protein Formulations, Part I: Influence of Formulation and Arginine Counter Ion on the Critical Formulation Temperature, Product Performance and Protein Stability [J] . Staertzel Peter, Gieseler Henning, Gieseler Margit, Journal of pharmaceutical sciences. . 2015,第7期

机译：基于精氨酸/蔗糖的蛋白质配方的冷冻干燥，第一部分：配方和精氨酸平衡离子对关键配方温度，产品性能和蛋白质稳定性的影响
4. In Its Usual Formulation, Fuzzy Computation Is, In General, NP-Hard, But a More Realistic Formulation Can Make It Feasible [C] . Martine Ceberio, Olga Kosheleva, Vladik Kreinovich, IEEE International Conference on Fuzzy Systems . 2019

机译：在通常的公式化中，模糊计算通常是NP-Hard，但是更现实的公式化使其可行
5. 1. Development of hot-melt pan-coating, application to sustained-release capsules and tamper resistant-coating. 2. Formulation of verapamil hydrogen chloride and diltiazem hydrogen chloride semisolid matrix capsules. 3. Novel sustained release tablet of glipizide: Compression of coated drug beads, formulation, dissolution, and convolution. 4. Verapamil sustained release: New formulation and convolution. [D] . Nguyen, Chien Ngoc. 2006

机译：1.开发热熔性包衣，应用于缓释胶囊和防篡改包衣。 2.配制维拉帕米氯化氢和地尔硫卓氯化氢半固体基质胶囊。 3.格列吡嗪的新型缓释片剂：包衣药物珠的压缩，制剂，溶解和卷积。 4.维拉帕米缓释剂：新配方和卷积剂。
6. Co-Amorphous Drug Formulations in Numbers: Recent Advances in Co-Amorphous Drug Formulations with Focus on Co-Formability Molar Ratio Preparation Methods Physical Stability In Vitro and In Vivo Performance and New Formulation Strategies [O] . Jingwen Liu, Holger Grohganz, Korbinian Löbmann, 2021

机译：数量的共 - 无定形药物制剂：共同无定形药物制剂的最新进展重点是共同可成形性摩尔比制备方法体外稳定性体外和体内性能以及新的配方策略
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。
8. High-Level Waste Glass Formulation Model Sensitivity Study. 2009 Glass Formulation Model versus 1996 Glass Formulation Model [R] . Belsher, J. D., Meinert, F. L. 2009

机译：高级废玻璃配方模型灵敏度研究。 2009年玻璃配方模型与1996年玻璃配方模型

Research Disclosure-Novel Formulations

摘要

著录项

相似文献

相关主题

期刊订阅