Articles Related to rheological
Rheological, Antioxidant and Sensory Properties of Sodium Reduced Wheat Flour Bread with Mahaleb (Prunus mahaleb L.)
20% and 40% reduction of sodium content of wheat bread and the effects of addition of mahaleb kernel powder (Prunus mahaleb L.) were examined in order to determine the quality characteristics of the wheat flour dough and bread. The rheological properties of dough and antioxidant, sensory properties of sodium reduced wheat bread made with different levels of mahaleb kernel powder were determined.
Capsaicin, an active ingredient of Capsicum fruit, is currently undergoing “revival” in the clinical management of pain. However, the choice of its formulation is rather limited to the use of “old-fashioned” tinctures and recently the patches. In an attempt to improve the therapeutic outcome and develop its skin-friendly formulation, we prepared the vesicle-based drug delivery system with capsaicin.