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Application of a central composite design to evaluate the influence of colouring agents in lipstick formulation
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F. M. Zibetti A. C. A. Cardoso G. C. Desmarais K. B. de Almeida L. M. do Nascimento L. F. Rolim M. S. Rocha N. G. D. Duarte P. H. R. A. Azevedo J. L. Araújo S. C. Mourão D. Q. Falcão 《International journal of cosmetic science》2016,38(5):481-486
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SPF and UVA‐PF sunscreen evaluation: are there good correlations among results obtained in vivo,in vitro and in a theoretical Sunscreen Simulator? A real‐life exercise
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J. P. Santos Caetano A. P. Abarca M. Guerato L. Guerra S. Schalka D. C. Perez Simão R. Vila 《International journal of cosmetic science》2016,38(6):576-580
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R. M. Martinez C. Rosado M. V. R. Velasco S. C. S. Lannes A. R. Baby 《International journal of cosmetic science》2019,41(2):109-117
Cosmetic treatments aim at improving skin appearance through vehicles of good sensory properties. Those vehicles are mainly emulsions and gels designed to deliver safe and effective compounds to skin. Creams and serums are widely used to achieve these goals, but recently a new type of formulation known as organogels triggered scientific attention, particularly in the design of both topical and cosmetic formulations. It has been established that the lipophilic nature of organogels makes it an excellent candidate for the delivery of cosmetic molecules through skin. In this review, we discuss the properties and characteristics of organogels and present the advantages of the application of these systems in cosmetics. 相似文献
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Georgina Calderón-Domínguez Reynold Farrera-Rebollo Ramón Arana-Errasquín & Rosalva Mora-Escobedo 《International Journal of Food Science & Technology》2005,40(2):157-164
The objective of this work was to evaluate the effect of different ingredients on the mixing and fermentation times required to attain good bread quality. Results showed that variation in almost all ingredients affected mixing time; shortening being the exception. Longer mixing times were required as the concentration of ingredients was increased. Water‐soluble ingredients had a synergistic effect. The same behaviour was observed with total fermentation time, sugar, salt and milk powder having major effects. The only change in crumb colour was caused by egg. Crust colour was only affected by the presence of milk and sugar. It was concluded that it was possible to get good quality bread by varying the process conditions according to the formulation used. Non‐hygroscopic ingredients had a lesser effect on mixing and fermentation times. Predictive equations were obtained. 相似文献
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