• Korean journal of food and cookery science
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• v.15 no.1
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• pp.37-41
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• 1999

Colored rice (Suwon 45) flour was evaluated as a bread flour by the addition of 10% gluten on 3% hydroxypropyl methyl cellulose to check the processing adaptability. Both of these additives led to a successful formation of rice bread. Textural characteristics of colored rice bread crumb baked with 3% hydroxypropyl methyl cellulose revealed lower hardness and chewiness, however, the one with 10% gluten revealed the higher springiness. The retrogradation of colored rice bread during storage was not significantly different from that of wheat bread. Sensory evaluation showed that the crumb texture of bread baked with 3% hydroxypropyl methyl cellulose had softer texture and poor distribution of air-pore size but its springiness was not significantly different from that of wheat bread.

• Journal of environmental and Sanitary engineering
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• v.10 no.3
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• pp.16-28
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• 1995

Influences of capsaicin on the activities of cytochrome P45O of liver cell were studied in rats. Rats were provided food and water ad libitum and capsaicin and methylcellulose were gavaged for 6 days. Body weight gain and liver weight/body weight ratio, microsomal protein content and serum HDL- cholesterol content, the activity of cytochrome P450 and erythromycin demethylase, the activities of ethoxyresorufin and pentoxyresorufin O- dealkylase were determined. Capsaicin increased body weight gain but showed no significant changes on liver weight as compared with control group. Capsaicin increased the microsomal protein significantly but decreased the serum HDL- cholesterol. Capsaicin decreased the microsomal cytochrome P4SO significantly and did not show any influences on erythromycin demethylase ( cytochrome P45O III A ). Capsaicin increased the activity of pentoxyresorufin O- dealkylase ( cytochrome P45O II B) and decreased the activity of ethoxyresorufin O-dealkylase ( cytochrome P45O I A). It might be concluded that capsaicin reduced the microsomal cytochrome P45O and induced the CYP III and inhibited the CYP I A. It also might be concluded that capsaicin had no influence on CYP III A and decreased serum HDL- cholesterol. In these results capsaicin can not be used as an anti- atherosclerotic agent by increasing the CYP III A and HDL- cholesterol but it is considered that the more precise study on these theme is necessary.

• Journal of Pharmaceutical Investigation
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• v.22 no.2
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• pp.133-137
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• 1992

A novel oral controlled release tablet which may offer more uniform drug level in the body than simple zero-order was developed. The tablet is composed of three layers; outer film layer, middle part compression-coated hydroxypropylmethylcellulose (HPMC) matrix layer, and inner core layer. Each layer contains nicardipine HCl as a model drug. In vitro dissolution test showed that the tablet released the drug in clear three steps; a rapid initial release, followed by a constant rate of release, and then a second phase of fast release of drug. The dissolution characteristics could be modified easily by changing the grade of HPMC, thickness of matrix layer, content of methylcellulose in matrix layer, content of active ingredient in each layer. The pH of dissolution medium did not affect the release profile. This three-step release system is expected to raise the blood concentration rapidly to effective level and to maintain effective blood level longer than simple slow-release systems.

• Current Research on Agriculture and Life Sciences
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• v.32 no.1
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• pp.18-23
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• 2014

The present study examined the effect of cellulose ether on the compression and adhesion characteristics of rice dough using a rheometer. When increasing the amount of hydroxypropyl methylcellulose (HPMC), the adhesion strength consistently increased. However, the compression strength of the rice dough was the highest with 2% HPMC. When increasing the molecular weight and decreasing the water content, the compression and adhesion strength of the rice dough were both increased. Furthermore, the substitution type and degree of cellulose ether were also found to be key factors determining the compression and adhesion strength of the rice dough.

• Journal of Pharmaceutical Investigation
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• v.37 no.2
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• pp.113-117
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• 2007

The aim of this study was to investigate the effect of different wall material on the microencapsulation efficiency of microcapsules containing fish oil. The present work reports on the microencapsulation of fish oil by spray drying using hydroxypropyl methylcellulose (HPMC) 2910, maltodextrin, gelatin, sodium caseinate as wall materials. The emulsion stability was assessed by emulsion stability index value (ESI). The microstructural properties of microcapsules was evaluated by scanning electron microscopy (SEM) and microencapsulation efficiency (ME) was assessed by soxhlet method. The highest ESI and ME were observed in the case of a 1:1 gelatin/sodium caseinate ratio and 1:1 glycerin fatty acid ester/lecithin ratio, and ME of microcapsules was increased with increasing the ESI of emulsion. Thus, the stability of emulsion was a critical factor for the encapsulation of fish oil.

• Journal of Pharmaceutical Investigation
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• v.39 no.6
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• pp.437-443
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• 2009

To develop a topical bioadhesive formulation of clotrimazole for enhanced transdermal delivery, hydroxypropyl methylcellulose gel containing permeation enhancer was formulated and permeation studies were carried out. The release characteristics of the drug from the gel formulation were examined according to the receptor medium, drug concentration, and temperature. The rate of drug release from the gel increased with increasing drug concentration and temperature. The activation energy (Ea) of drug permeation, which was calculated from the slope of log P versus 1/T plots, was 14.41kcal/mol for a 1%(w/w) loading dose. The enhancer, such as saturated, unsaturated fatty acids, pyrrolidones, propylene glycol derivatives, glycerides, and non-ionic surfactants, were incorporated onto the gels to increase the amount of drug permeation into the skin. Among the enhancers used, polyoxyethylene 2-oleyl ether showed the highest level of enhancement. These results show that clotrimazole gels containing polyoxyethylene 2-oleyl ether could be used for the enhanced transdermal delivery of clotrimazole.

• Journal of Veterinary Clinics
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• v.28 no.1
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• pp.87-93
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• 2011

Upper gastrointestinal contrast studies were performed to compare the quality of images using two different commercialized barium products in 10 healthy beagle dogs of each group; 30% barium suspension in group 1, and 35% dilute barium suspension in group 2. Contrast media were administered through gastric tube at a dose rate of 10 ml/kg in all groups. All procedures were evaluated by three criteria: the quality of the images obtained, the transit time and the distensibility of the bowel. The imaging in group 1 showed good image quality, a rapid transit time, and good distensibility of bowel loop.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.92-98
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• 1996

This experiment was carried out to investigate the effective additives and amount of addition in order to improve the quality of chou made with rice flour. The four emulsifiers and four thickeners were used as the additives in this test. The chou was formed with rice flour without the additives. There were not significantly differences in the sensory evaluation between choux of rice flour of non-additives and the additives, but the emulsifiers treatment increased the expansion capacity of paste. Thickeners did not improve the quality of choux. The hardness of pastes were increased and the cavities in choux were not formed in addition of high amount of thickeners. The mixture of two kinds of emulsifiers, the mixture of emulsifiers and a thickener did not improve of choux quality compared to the addition of emulsifier. The best quality of chou was obtained from 0.6% of lecithin.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.4 no.2
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• pp.45-57
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• 1998

Immature and mature plums(Prunus salicina L.) were coated with calcium-added methylcellulose(CaMC) and hydroxypropylmethyl-cellulose-15(CaHPMC-15). Physicochemical, nutritional and sensory characteristics were compared during the 8-day storage period at $30^{\circ}C$. Irrespective of maturity, pH of plums increased and the titratable acidity decreased during storage. Free sugars such as glucose, fructose, sucrose and sorbitol were eventually decreased during storage, but Ca-added cellulose coatings influenced on the prevention of free sugars from decreasing especially in mature plums. Vitamin C contents in immature and mature plums became decreased during storage, but the coatings took effective on its retention. Changes of malic acid, the major organic acid in plums were appeared the same tendency as vitamin C during storage. Results of sensory evaluation showed the development of red color in peel and the softening of plum tissue, and also showed that the overall eating quality and appearance generally decreased during storage. However, the coated plums either CaMC or CaHPMC-15 exhibited the better sensory characteristics. As though the significant difference in postharvest storage quality were not found between the two coatings, CaMC and CaHPMC-15 coatings significantly contributed to the improvement of overall storage quality, especially the retention of vitamin C and organic acids only on the mature plums.

• Applied Chemistry for Engineering
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• v.4 no.1
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• pp.125-131
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• 1993

The state of water in various modified cellulose membranes such as [carboxymethyl cellulose(CMC)-gelatin] polyelectrolyte complex, methylcellulose(MC) grafted with acrylic acid(AA), [(MC-g-AA)-gelatin] polyelectrolyte complex, were determined by differential scanning calorimetric technique. The amounts of freezing(free) and nonfreezing(bound) water were estimated to determine the permeability coefficient of solutes through membranes. The state of water in membranes were influenced by the states of the composition, morphology, and their water content. The difference in diffusive permeability through the water-swollen membranes can be explained by the difference in the free and bound water content.