生地、肌目、手触り

WordNet

the physical composition of something (especially with respect to the size and shape of the small constituents of a substance); "breadfruit has the same texture as bread"; "sand of a fine grain"; "fish with a delicate flavor and texture"; "a stone of coarse grain" (同)grain
the characteristic appearance of a surface having a tactile quality
the feel of a surface or a fabric; "the wall had a smooth texture"
the musical pattern created by parts being played or sung together; "then another melodic line is added to the texture"
the essential quality of something; "the texture of Neapolitan life"
having a smooth, fine-grained structure (同)smooth-textured
having an even texture
having surface roughness; "a textured wall of stucco"; "a rough-textured tweed" (同)rough-textured, coarse-textured

PrepTutorEJDIC

織り方,織り目,織り地 / (皮膚・木・石などの)きめ,手触り
(大豆原料の)食肉代用植物性蛋白

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2016/01/31 22:37:55」(JST)

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English Journal

Properties of bioadhesive ketoprofen liquid suppositories: preparation, determination of gelation temperature, viscosity studies and evaluation of mechanical properties using texture analyzer by 4 × 4 factorial design.

Ozgüney I, Kardhiqi A.Author information Faculty of Pharmacy, Department of Pharmaceutical Technology, Ege University, Bornova, İzmir , Turkey.AbstractAbstract Context: Development and evaluation of thermosensitive and bioadhesive liquid suppositories containing ketoprofen (KP). Objective: This study was conducted to develope thermosensitive and bioadhesive liquid suppositories containing KP using poloxamer and different bioadhesive polymers and to investigate their gelation temperature, viscosity and mechanical properties. Materials and methods: Bioadhesive liquid suppositories were prepared by the cold method using poloxamer 407 (P 407), Poloxamer 188 (P 188) and various amounts of different bioadhesive polymers. Their gelation temperatures, viscosity values and mechanical properties were determined using texture analyzer by 4 × 4 factorial design. Results: It was seen that in presence of KP, gelation temperature of formulation P 407/P 188 (4/20%) significantly decreased from 64 to 37.1 °C. It is to be noted that addition of increasing concentrations of bioadhesive polymers lowered gelation temperature and its decrease was highest with addition of Carbopol 934 P (C). Results of texture profile analysis (TPA) showed that formulations containing C have significantly higher hardness and adhesiveness values than other bioadhesive formulations. According to TPA, gel structure of liquid suppository formulation F5, containing P 407/P 188/KP/C (4/20/2.5/0.8%), exhibited the greatest hardness, compressibilty, adhesiveness and besides greatest viscosity. Discussion and conclusion: According to mechanical properties and viscosity values, it was concluded that F5 could be a promising formulation.
Pharmaceutical development and technology.Pharm Dev Technol.2014 Dec;19(8):968-75. doi: 10.3109/10837450.2013.846373. Epub 2013 Oct 24.
Abstract Context: Development and evaluation of thermosensitive and bioadhesive liquid suppositories containing ketoprofen (KP). Objective: This study was conducted to develope thermosensitive and bioadhesive liquid suppositories containing KP using poloxamer and different bioadhesive polymers and t
PMID 24156540

Effects of multi-polar radiofrequency and pulsed electromagnetic field treatment in Koreans: case series and survey study.

Lee YB, Eun YS, Lee JH, Cheon MS, Cho BK, Park HJ.Author information Department of Dermatology, Yeouido St. Mary's Hospital, College of Medicine, The Catholic University of Korea , Seoul , Korea.AbstractBackground: Recently, a novel combined multi-polar radiofrequency and pulsed electromagnetic field device was developed for non-ablative skin tightening. However, little is known about the clinical effects of this device. Objectives: The present study evaluated the clinical efficacy and safety of the multi-polar radiofrequency and pulsed electromagnetic field device. Materials and Methods: Ten Korean patients underwent eight treatment sessions over 6 weeks. Clinical photographs of the skin were taken before and after the treatment at each week of treatment. Satisfaction score (0; dissatisfied, 5; neutral, 10; very satisfied) and pain score (0; no pain, 10; too painful) was determined using weekly questionnaires. A dermatologist evaluated the improvement of facial skin aging, including laxity, nasolabial fold, facial contour, skin texture, and skin color tone. Results:The mean satisfaction score was high (>8) and the mean pain score was low (1.5). Improved skin laxity, nasolabial fold, and facial contour were observed in four, one, and three patients, respectively. Skin texture and skin color tone improved in 90% and 70% of the patients, respectively. Conclusion: The novel combined multi-polar radiofrequency and pulsed electromagnetic field device is safe and effective for rejuvenating aged skin in Korean subjects.
The Journal of dermatological treatment.J Dermatolog Treat.2014 Aug;25(4):310-3. doi: 10.3109/09546634.2012.714454. Epub 2012 Sep 19.
Background: Recently, a novel combined multi-polar radiofrequency and pulsed electromagnetic field device was developed for non-ablative skin tightening. However, little is known about the clinical effects of this device. Objectives: The present study evaluated the clinical efficacy and safety of th
PMID 22812649

Effects of enzymatic treatment using Response Surface Methodology on the quality of bread flour.

Shafisoltani M, Salehifar M, Hashemi M.Author information Department of Food Science and Technology, Azad University, Shahr-e-Qods Branch, Tehran, Iran. Electronic address: Soltani89@ymail.com.AbstractFlour with low α-amylase activity needs to be supplemented with additional α-amylase, but α-amylase added to weak flour can lead to decreased quality of the dough. The objective of this study, was to evaluate the effects of glucose oxidase (1-5/100g flour) and xylanase (1-3/100g flour) on the quality of bread flour after optimisation by additions of α-amylase. The effects of enzyme additions on dough properties and bread quality parameters such as specific volume, shape, texture and sensory attributes were determined by Response Surface Methodology (RSM) using a central composite design. Results of RSM modelling showed that glucose oxidase and xylanase improved the quality of bread and dough but effects were dose dependent. In this work, the optimal dose of glucose oxidase and xylanase were (30 and 20) ppm, respectively.
Food chemistry.Food Chem.2014 Apr 1;148:176-83. doi: 10.1016/j.foodchem.2013.10.026. Epub 2013 Oct 19.
Flour with low α-amylase activity needs to be supplemented with additional α-amylase, but α-amylase added to weak flour can lead to decreased quality of the dough. The objective of this study, was to evaluate the effects of glucose oxidase (1-5/100g flour) and xylanase (1-3/100g flour) on the qua
PMID 24262543

Physicochemical properties of surimi gels fortified with dietary fiber.

Debusca A, Tahergorabi R, Beamer SK, Matak KE, Jaczynski J.Author information West Virginia University, Division of Animal and Nutritional Sciences, P.O. Box 6108, Morgantown, WV 26506-6108, USA.AbstractAlthough dietary fiber provides health benefits, most Western populations have insufficient intake. Surimi seafood is not currently fortified with dietary fiber, nor have the effects of fiber fortification on physicochemical properties of surimi been thoroughly studied. In the present study, Alaska pollock surimi was fortified with 0-8g/100g of long-chain powdered cellulose as a source of dietary fiber. The protein/water concentrations in surimi were kept constant by adding an inert filler, silicon dioxide in inverse concentrations to the fiber fortification. Fiber-fortified surimi gels were set at 90°C. The objectives were to determine (1) textural and colour properties; (2) heat-induced gelation (dynamic rheology); and (3) protein endothermic transitions (differential scanning calorimetry) of surimi formulated with constant protein/water, but variable fiber content. Fiber fortification up to 6g/100g improved (P<0.05) texture and colour although some decline occurred with 8g/100g of fiber. Dynamic rheology correlated with texture and showed large increase in gel elasticity, indicating enhanced thermal gelation of surimi. Differential scanning calorimetry showed that fiber fortification did not interfere with thermal transitions of surimi myosin and actin. Long-chain fiber probably traps water physically, which is stabilized by chemical bonding with protein within surimi gel matrix. Based on the present study, it is suggested that the fiber-protein interaction is mediated by water and is physicochemical in nature.
Food chemistry.Food Chem.2014 Apr 1;148:70-6. doi: 10.1016/j.foodchem.2013.10.010. Epub 2013 Oct 11.
Although dietary fiber provides health benefits, most Western populations have insufficient intake. Surimi seafood is not currently fortified with dietary fiber, nor have the effects of fiber fortification on physicochemical properties of surimi been thoroughly studied. In the present study, Alaska
PMID 24262528