ライフサイエンスコーパス: cream

1 the fact that the epidemic was spread by ice cream".

2 s of topical sodium nitrite (the 1.8% and 2% cream).

3 LA in a conventional cream formulation (25mg cream).

4 ayers, while oat milk sedimented but did not cream.

5 ), or 10(9) CFU L. monocytogenes in whipping cream.

6 pionate, 0.05% cream, or hydrocortisone, 1%, cream.

7 al tears, PBS, methylcellulose, and aquaphor cream.

8 t affected by the addition of the functional cream.

9 im milk and conventional or imported organic cream.

10 some dairy products; yoghurt, cheese and ice cream.

11 chips, savoury snacks, confectionery and ice cream.

12 cs, lidocaine and prilocaine, in a gel and a cream.

13 del was extremely sensitive (100%) for dairy cream.

14 acebo injection or BTA injection and placebo cream.

15 re treated with either sorivudine or placebo cream.

16 lute appears gray and orange pigments appear cream.

17 r 4 weeks, whereas group 2 applied a placebo cream.

18 bout 6 times faster than silver sulfadiazine cream.

19 omized, 67 to gentamicin and 66 to mupirocin cream.

20 oduced by Lactobacillus helveticus fermented cream.

21 ning cream was superior to that of acyclovir cream.

22 ensorial quality of the milk or the cultured cream.

23 thermal stability (better using SC) with no creaming.

24 The effects of triamcinolone acetonide cream 0.025% were assessed based on gene expression and

25 ogel, 2.0% or standard clobetasol propionate cream, 0.05% w/w.

26 times lower than that in silver sulfadiazine cream 1%.

27 Control, probiotic and synbiotic ice cream (10% w/w sheep milk cream; 10% w/w sheep milk crea

28 and synbiotic ice cream (10% w/w sheep milk cream; 10% w/w sheep milk cream, L. casei 01, 6logCFU/mL

29 that curcuminoids were partitioned into the cream (18.0%w/w, 0.64% TS), milk serum (73.3%w/w, 2.86%

30 lipogel, 2.0%, or conventional cyclosporine cream, 2.0% w/w.

31 hicles were lotions (102 [59%]), followed by creams (22 [13%]), oils (21 [12%]), butters (14 [8%]), a

32 , as compared to pasteurised and homogenised cream (249 mg g(-1) DDM).

33 Imiquimod (Aldara 5% cream; 3M Pharmaceuticals, St Paul, Minn) was applied tw

34 icipants applied either topical fluorouracil cream, 5% (n = 468), or vehicle control cream (n = 464)

35 ndicate that a single course of fluorouracil cream, 5%, effectively reduces AK counts and the need fo

36 Imiquimod cream, 5%, was applied topically to a designated target

37 1) digesta dry matter (DDM)) and homogenised creams (528 mg g(-1) DDM), as compared to pasteurised an

38 standard course of topical fluorouracil, 5%, cream, a finding that may be attributable to a true lack

39 is as a rapid way for the detection of dairy cream adulteration with sunflower, coconut and palm oils

40 h number of sexual partners, use of hormonal creams, alcohol drinking, and condom use by a sexual par

41 ammation by topical treatment with imiquimod cream (Aldara).

42 Patients received either imiquimod, 5%, cream and an intralesional vehicle (imiquimod group: 44

43 Food systems, such as cream and butter, have an emulsion or emulsion-like stru

44 lean-up and liquid-liquid extraction for ice-cream and chocolate sweets.

45 ars comprising two reddish-brown, a brownish-cream and cream phenotypes were used.

46 id not change chemical parameters of the ice cream and did not affect the freezing process, meltabili

47 ous Chamorro people who boil them in coconut cream and eat them whole.

48 In contrast to the application of cream and ethyl cellulose nanocarriers, Dex was already

49 Coconut cream and fusel oil, two low-cost natural substances, we

50 by a lipase in an aqueous system of coconut cream and fusel oil.

51 nverse associations were seen for intakes of cream and high-fat fermented milk (P-trend < 0.01) and f

52 to receive the standard topical 4% lidocaine cream and injection of [(99m)Tc]Tc-sulfur colloid (n=35)

53 of three other study groups: topical placebo cream and injection of Tc-sulfur colloid containing eith

54 le (imiquimod group: 44 patients) or vehicle cream and intralesional Mw vaccine (Mw group: 45 patient

55 Dairy cream and its analogues with sunflower oil, coconut oil

56 uit, which is widely used to manufacture ice cream and jellies.

57 our understanding of characteristics of ice cream and may allow online testing of the product.

58 Placebo nitrite cream and placebo citric acid cream were applied twice d

59 were randomized to receive either diltiazem cream and placebo injection or BTA injection and placebo

60 Soy, rice and quinoa milks formed both cream and sediment layers, while oat milk sedimented but

61 loys distinct neural mechanisms than placebo cream and sham mindfulness meditation.

62 ining the quality and characteristics of ice cream and similar products.

63 c bacteria and inulin fibre on synbiotic ice cream and the adhesion of L. casei to Caco-2 cells was o

64 across all four layers especially within the cream and upper curd layers.

65 ese were added to dairy matrices, containing cream and whey proteins, of different forms (liquid or g

66 ction, stabilized the emulsions both against creaming and oil oxidation.

67 electronic components, sports equipment, sun creams and biomedical applications.

68 btained for whey as well as both Italian ice creams and cheeses.

69 for the topical application of ATRA rely on creams and emulsions to incorporate the highly hydrophob

70 Current treatments of choice are exfoliative creams and moisturizing agents and the use of oral retin

71 Semisolid formulations, such as gels, creams and ointments, have recently contributed to the p

72 analysis of dexamethasone acetate (DMA) in a cream, and (iii) the analysis of the local anesthetics,

73 drops, viscous cold syrup solution, ointment cream, and a drug tablet.

74 creased pain ratings compared with a control cream, and also reduced pain thresholds on the nocebo-tr

75 (E152) in sugar and gummy confectionary, ice-cream, and chocolate sweets.

76 of sites treated with clobetasol propionate cream, and none of the sites treated with conventional c

77 milk, (types of) fermented dairy, cream, ice cream, and sherbet.

78 : light, medium, dark, blended, pasteurized, creamed, and meliponine.

79 st overall stability to droplet aggregation, creaming, and colour fading during storage at 45 degrees

80 Overall, the pasteurised and homogenised cream appeared to be digested to a greater extent.

81 Proteins from raw (RC) and pasteurised (PC) creams appeared to be digested faster and to a greater e

82 Sorivudine cream appears to be a safe and well-tolerated adjuvant t

83 f PPIX was photobleached compared to topical cream application.

84 Gentamicin cream applied daily to the peritoneal catheter exit site

85 e (sodium nitrite, 6%, with citric acid, 9%, creams applied once daily at night, with placebo applied

86 (sodium nitrite, 3%, with citric acid, 4.5%, creams applied twice daily), middle dose (sodium nitrite

87 e (sodium nitrite, 6%, with citric acid, 9%, creams applied twice daily).

88 Smoke, fog, jelly, paints, milk and shaving cream are common everyday examples of colloids, a type o

89 daptation task with pain on Day 1 (capsaicin cream around the ankle), while the task was performed pa

90 ated gastro-intestinal digestion with coffee cream as a lipid source, and compared with that of other

91 hey had felt ill after eating strawberry ice cream as children, and these subjects were more likely t

92 n component in cosmetics and commercial acne creams as well as being a first-line chemotherapeutic ag

93 Ice cream, as a complex food system, consists of a frozen ma

94 d microfluidic emulsion creamer that packs ("creams") assay droplets by draining away excess oil thro

95 15d-PGJ2 cream associated with MNs also significantly reduced the

96 Our findings suggest that 15d-PGJ2 cream associated with MNs provides antinociceptive and a

97 Daily gentamicin cream at the exit site should be the prophylaxis of choi

98 specifically with an antibody, using topical cream-based formulations.

99 , striatum) in response to receipt of an ice cream-based milkshake and examined the influence of adip

100 es, were then prepared and studied for their creaming behaviour.

101 control (with the same base as the other two creams but containing neither paromomycin nor gentamicin

102 ification) was made using direct cream (DC), cream butter (CB) or pre-stratification (PS) methods and

103 ffect of vehicle type (eg, ointment, lotion, cream, butter) was assessed using the Kruskal-Wallis tes

104 t and semi-hard cheeses, butter, cream, sour cream, buttermilk, yoghurt and low-fat milk always posse

105 her the antinociceptive property of 15d-PGJ2 cream can be enhanced with microneedles (MNs).

106 Maturing of the cream caused a transition from alpha- to beta'- and beta

107 2 h, the triglyceride response caused by the cream cheese (change from baseline: +44%) was significan

108 t from a firm cheese (young cheddar), a soft cream cheese (cream cheese), or butter (control) incorpo

109 Analyses of German cream cheese and curd lipids revealed that 7 out of 39 s

110 eater in the animals that received OT-440 in cream cheese by 8%, 27%, 52% and 60% than in correspondi

111 Next, modified sham feeding of cream cheese occurred over 2 hours.

112 e mice then received oral OT-440 prepared in cream cheese or dissolved in water, or plain vehicle, fo

113 he second two weeks after crush for both the cream cheese vehicle study and water vehicle study.

114 At 6 h, the triglyceride response induced by cream cheese was significantly attenuated compared with

115 cheese (young cheddar), a soft cream cheese (cream cheese), or butter (control) incorporated into sta

116 n = 16) were fed a standardized meal (bagel, cream cheese, and apple juice) containing 1 microCi 59Fe

117 4, 6, and 8 h after the meal.Cheddar cheese, cream cheese, and butter induced similar increases in tr

118 of dairy fat provided from firm cheese, soft cream cheese, and butter on the postprandial response at

119 was either higher fat (HF) or lower fat (LF) cream cheese.

120 rom soft formulations, such as an antiseptic cream (chlorhexidine) and a nicotine-containing skin pat

121 were observed in pasteurised and homogenised cream chyme.

122 a different concentration of sodium nitrite cream (cohort 1: 0.5%, cohort 2: 1.0%, cohort 3: 1.5%, a

123 t of compositing red non-tannin sorghum with cream-coloured cowpea and porridge preparation on phenol

124 A red and a cream-coloured cowpea type were used.

125 r platelet-derived growth factors and silver cream compared with standard care.

126 Here, the CREAM consortium performs a joint meta-analysis to test

127 vated the striatal regions, yet frequent ice cream consumption was associated with a reduced response

128 We tested the hypothesis that frequent ice cream consumption would be associated with reduced activ

129 hite, most shampoos, deodorants, and shaving creams contained the lowest levels of titanium (<0.01 mu

130 ns from cutaneous leishmaniasis to receive a cream containing 15% paromomycin-0.5% gentamicin (called

131 subcutaneous tumors by ~57%, while a topical cream containing 5mg of 5-ALA did not suppress the tumor

132 was low (<10%), possibly compromised by the cream containing test meal.

133 Topical application of Aldara cream containing the Toll-like receptor (TLR)7 agonist I

134 the stroke-affected forearm by an anesthetic cream (containing lidocaine and prilocaine) on one of th

135 Topical application of Aldara cream, containing the Toll-like receptor 7/8 agonist Imi

136 ct of adding dairy proteins and reducing the cream content in order to obtain healthier dairy dessert

137 Skin lotions and face creams contributed to the preponderance of daily BP-3 ex

138 pared with butter produced using unfermented cream (control).

139 1,000 mg/kg peanut in chocolate, vanilla ice cream, cookie dough, cookie, and muesli was 87% (range:

140 rgy-dense foods (NND-EDFs) (i.e., chips, ice cream, cookies) on dietary intake and weight loss during

141 ositing red non-tannin sorghum with brownish-cream cowpea and in vitro gastrointestinal digestion on

142 was about thrice as effective as that of the cream cowpea type in protecting DNA from oxidative damag

143 5), cryotherapy (days 1 and 14), and placebo cream (daily for 20 days) in a 3:2:3 allocation.

144 om heat clarification) was made using direct cream (DC), cream butter (CB) or pre-stratification (PS)

145 ity at smelters, mercury in paint and beauty creams, dioxin in waste oil in Missouri, polychlorinated

146 ent of the tested skin with an antihistamine cream (doxepin) inhibited histamine-induced sensations,

147 sei 01 and inulin addition on sheep milk ice cream during storage (-18 degrees C, 150days) was invest

148 s were applied to different foodstuffs, sour cream, egg, egg yolk and chicken nuggets.

149 In the sensory nerve/BKCa protocol: (1) EMLA cream (EMLA, applied topically to skin surface), (2) tet

150 The drained oil coflows with creamed emulsion and then reintroduces the oil to disper

151 Creamed emulsion assay incubation time dispersion was 1.

152 ameters on the formation of its oil-in-water cream emulsions.

153 ase, Dermovan, Eucerin Original Moisturizing Cream (Eucerin), or Vanicream once a day, 5 days a week

154 Cream fermentation modified nutritional and textural pro

155 e found that topical application of 15d-PGJ2 cream for 15min directly on the rat TMJ skin did not ind

156 ata do not support the efficacy of a ULABTKA cream for preventing HFS symptoms in patients receiving

157 e on the German market since 2011, with urea cream for prevention of HFS in patients treated with cap

158 fficacy of topical immunotherapy with 5% IMQ cream for the treatment of PNBCC.

159 ning emulsions such as sauces, dressings and creams for stabilizing purposes.

160 ereal products" (for Mn, Ni and Mo) and "ice cream" (for Cr, Co and Ni).

161 Imiquimod is a cream-formulated, TLR7 agonist that is Food and Drug Adm

162 plication of 20% w/w 5-ALA in a conventional cream formulation (25mg cream).

163 skin (~480mum) as compared to topical 5-ALA cream formulation (~150mum).

164 tic compound with antitumor properties; a 5% cream formulation is successfully used to treat skin tum

165 nalysis of pharmaceutical solid, liquid, and cream formulations using desorption electrospray ionizat

166 ion of sample ions directly from tablets and cream formulations was effected by desorption electrospr

167 hat the antiviral activity is present in the cream fraction containing the fat.

168 gastric digestion of fat globules in bovine cream from raw, pasteurised or pasteurised and homogenis

169 were serially gavaged over a 5h period with cream from raw, pasteurised, or pasteurised and homogeni

170 lene were only detected in milk and cultured cream from the alpine rangeland feeding period and not i

171 etic and pharmaceutical formulations such as creams, gels, and pastes is presented.

172 ies were spherical for all four layers where cream had larger oil bodies then upper curd.

173 I IBPs at a concentration 3mg.L(-1) made ice cream hard and crystalline with improved shape preservat

174 oil, motor oils, gasoline, car wax and hand cream) hardly cause confusion in alerting the presence o

175 Capsaicin-containing creams have been in clinical use for many years to relie

176 The effect of cream heat treatment prior to butter manufacturing, fluc

177 (types of) milk, (types of) fermented dairy, cream, ice cream, and sherbet.

178 ode of action of topical BM and pimecrolimus cream in AD.

179 emulsion with CoQ10 was used as a functional cream in the cheese making process.

180 safety, and tolerability of 1% pimecrolimus cream in the treatment of oral erosive lichen planus (OE

181 several commercially available moisturizing creams increase the rate of formation and number of tumo

182 The size of the fat globules of all creams increased in the stomach.

183 el evidence that frequent consumption of ice cream, independent of body fat, is related to a reductio

184 ity, average droplet size, span, size index, creaming index, oxidation measurements and stability in

185 e sizes, viscosity, droplet aggregation, and creaming index, resulting in poor physical stability whi

186 456,773 reduces ear swelling in an imiquimod cream-induced mouse model of skin inflammation, and it r

187 ncentrations, and thus led to an increase in creaming instability and apparent viscosity of the emuls

188 % CI: 0.83, 0.90;P< 0.001;I(2)= 73%) and ice cream intake (at approximately 10 g/d, RR: 0.81; 95% CI:

189 n of curcumin-beta-CD complex in vanilla ice creams intensified the colour of the products and produc

190 Topical clobetasol propionate, 0.05%, cream is efficacious and safe as a first-line agent for

191 ults indicate that topical sodium nitrite 2% cream is suitable for additional clinical trials in adul

192 A new formulation of imiquimod (3.75% cream) is recommended for AGW treatment.

193 evaluate safety of intravaginal testosterone cream (IVT) or an estradiol-releasing vaginal ring (7.5

194 10% w/w sheep milk cream; 10% w/w sheep milk cream, L. casei 01, 6logCFU/mL; 10% w/w inulin, L. casei

195 distributions are seen in the lower curd and cream layers.

196 ction (mV) in zeta potential is of the order cream<upper curd<lower curd<supernatant.

197 The terpene content of milk and cream made from milk obtained from cows fed indoors, and

198 Ice creams made with IBPs (both from winter rye, and type II

199 Butter produced from non-matured cream mainly formed alpha- and beta'-crystals with minor

200 ith diameters smaller than 500 nm in topical creams may be an effective way to limit the exposure to

201 consumed 40 g milk fat/d as either whipping cream (MFGM diet) or butter oil (control diet).

202 vel accelerated microscope assay and the ice cream microstructure was studied using an ice crystal di

203 for low-risk basal-cell carcinoma, imiquimod cream might still be a useful treatment option for small

204 white bread, processed meat, fries, and full-cream milk; n = 2665), sweet (white bread, biscuits, cak

205 rigin from food products such as yogurt, ice cream, milk dessert or other gelatin containing products

206 llization inhibition was assessed in the ice cream mixes using a novel accelerated microscope assay a

207 e crystals that entrapped pockets of the ice cream mixture in a rigid network.

208 acil cream, 5% (n = 468), or vehicle control cream (n = 464) to the face and ears twice daily for up

209 to 24h after drug application as commercial cream, nanocrystals or ethyl cellulose nanocarriers appl

210 o indicate not wanting to eat strawberry ice cream now.

211 ising snacks, biscuits, chocolates, bonbons, creams, nut bars, ice creams, precooked meals, breads, b

212 .5 wt% XG/LBG mixtures greatly decreased the creaming of the emulsions.

213 t they may or may not receive an anaesthetic cream on one arm.

214 gate the effect of topical fluorouracil, 5%, cream on photoaging using validated photonumeric scales.

215 nd that local application of an inert nocebo cream on the forearm increased pain ratings compared wit

216 inds of wheat, vegetable oils, milk and milk cream on their antioxidant capacity (AOC) by using PCL a

217 ects of topical applications of moisturizing creams on sunlight-induced skin cancer in humans.

218 Patients were treated with 5% IMQ cream once a day, 5 days per week, for 8-16 weeks.

219 Participants were randomized to imiquimod 5% cream once daily (superficial basal cell carcinoma, 6 we

220 tumour type, to receive either imiquimod 5% cream once daily for 6 weeks (superficial) or 12 weeks (

221 andomized to apply topical fluorouracil, 5%, cream or a vehicle control cream to the face and ears tw

222 sites treated with conventional cyclosporine cream or placebo gel.

223 protective effect for either sun protection cream or shirt wearing.

224 went occlusive application of 0.1% capsaicin cream (or placebo) for 48 hours.

225 gned to receive clobetasol propionate, 0.05% cream, or hydrocortisone, 1%, cream.

226 application of topical emollient (ointments, creams, or oils) on the incidence of invasive infection,

227 s indicators, to show that milk and cultured cream originate from the alpine rangeland feeding period

228 nd 5 of 30 (17%; 95% CI, 7%-34%) for placebo cream (P < .001 for IL Sb vs each other group).

229 However, all participants received inactive cream paired with non-painful stimuli during the treatme

230 cked food from bakery shops and 20% from ice cream parlours.

231 sing two reddish-brown, a brownish-cream and cream phenotypes were used.

232 on between orange-pigmented primary form and cream-pigmented secondary form.

233 , chocolates, bonbons, creams, nut bars, ice creams, precooked meals, breads, beverages, yogurts, cer

234 ntisense oligodeoxynucleotides formulated in cream preparations are being examined in the clinic as t

235 ve probiotic - the L. helveticus, to ferment cream prior to butter production was anticipated to alte

236 al treatment of mouse skin with 5% imiquimod cream prior to UVL irradiation resulted in a decrease in

237 nd contents--a whitish medicinal or cosmetic cream--providing a unique opportunity for us to study th

238 ith plastic film, such as milk, fruit juice, cream, pudding and tuna samples were used.

239 However, the low zeta-potential and the high creaming rate at this pH, may have limited the oxidation

240 topical corticosteroids, and thick emollient creams, rendering their eruption tolerable for the durat

241 03) using gentamicin compared with mupirocin cream, respectively.

242 e replicated and extended the strawberry ice cream results.

243 ent with chronic zinc poisoning from denture cream retained gadolinium after a magnetic resonance ima

244 at pg/g levels, taking marine samples and a cream sample as a model.

245 It was concluded that the origin of a cream sample could be fairly well identified by gas chro

246 The extra-whey protein low-cream sample had the densest, firmest matrix, which is r

247 fourteen aroma compounds was studied in ice cream samples varying in fat and protein, both in level

248 cid (FA) composition of bovine milk fat from cream samples, originating from three regions of Poland

249 d serve as markers of geographical origin of cream samples.

250 to quantify lactose content in real milk and cream samples.

251 ith higher concentrations of 15d-PGJ2 in the cream showing a more durable effect up to 8h.

252 rom both soft and semi-hard cheeses, butter, cream, sour cream, buttermilk, yoghurt and low-fat milk

253 in food science, use of some of them in ice cream testing is few, but has shown promising results.

254 ter (LH-butter) was produced by churning the cream that was fermented by lactobacilli at 37 degrees C

255 cations of a specially designed Custom Blend cream to high-risk mice was not tumorigenic.

256 wn as antifreeze proteins, were added to ice cream to investigate their effect on structure and textu

257 Blue catfish eggs are normally cream to light yellow.

258 nded manner to daily mupirocin or gentamicin cream to the catheter exit site.

259 fluorouracil, 5%, cream or a vehicle control cream to the face and ears twice daily for 2 to 4 weeks

260 or vanilloid 1 agonist capsaicin and placebo creams topically applied to contralateral areas on the s

261 xious stimuli applied to control and placebo cream-treated areas of the skin.

262 atients applied a thin layer of the assigned cream twice daily to the areas of hair loss for 2 cycles

263 qual groups; group 1 applied 1% pimecrolimus cream twice daily to their oral lesions for 4 weeks, whe

264 Topical treatment with 1%-cidofovir cream (twice daily for 7 days) was much more effective i

265 gredient was selected to fortify a chocolate cream used to fill sandwich-type cookies.

266 Recent studies have shown that Aldara cream, used to treat benign skin abnormalities, triggers

267 infection rates were 0.23/yr with gentamicin cream versus 0.54/yr with mupirocin (P = 0.005).

268 med to assess the effectiveness of imiquimod cream versus surgical excision in patients with low-risk

269 Our results indicated that 5% IMQ cream was a useful alternative treatment for NBBCC, espe

270 prilocaine) on one of the 2 d, and a placebo cream was applied on the other.

271 he skin for 5min, removed, and then 15d-PGJ2 cream was applied, a significant reduction in formalin-i

272 Gentamicin cream was as effective as mupirocin in preventing S. aur

273 tment of primary melanomas with 5% imiquimod cream was associated with an increase in both CD4+ and C

274 Imiquimod 5% cream was effective in the treatment of AK, preventing p

275 rolimus group decreased and the pimecrolimus cream was found to significantly reduce the patient's pa

276 he total number of microorganisms in the ice cream was higher than in the starter cultures.

277 Regular-fat ice cream was less available when any policy (district, stat

278 enriched with magnesium in the obtained ice cream was lower in comparison to the control samples.

279 of a Ca-SP and microalgae extract containing cream was superior to that of acyclovir cream.

280 This trial demonstrated that 10% urea cream was superior to the new ointment at preventing HFS

281 The extent of droplet aggregation and creaming was largely independent of antioxidant type.

282 ce crystals and no entrapment in control ice creams was observed.

283 lanoma biopsy site with placebo or imiquimod cream, we measured immune responses in the treated skin,

284 d conditions, a yield of 14.25mg/g (based on cream weight) and signal-to-noise (S/N) ratio of 23.07 d

285 lacebo nitrite cream and placebo citric acid cream were applied twice daily.

286 Increasing concentrations of sodium nitrite cream were applied twice weekly for 4 weeks to one ulcer

287 calcipotriol ointment combined with 5% 5-FU cream were compared with Vaseline plus 5-FU for the fiel

288 pon metabolic activities of L. helveticus in cream were focused in this research.

289 began examining my skin and applying various creams, when I then heard her say something that nearly

290 Application of imiquimod cream, whether initiated at the time of cell inoculation

291 rocess and applied for the production of ice cream which were then analyzed physicochemically and mic

292 The extraordinary culprit was ice cream, which had a frequent/occasional/none consumption

293 domly assigned to a ULABTKA versus a placebo cream, which was applied to the hands and feet twice per

294 The ice cream with addition of bacteria enriched with magnesium

295 5.0 and then diluting the resulting oil body creams with deionized water.

296 ed more hydrophobic aroma compounds than ice creams with high fat level.

297 Ice creams with low fat level released more hydrophobic arom

298 more aroma compounds were released from ice creams with lower protein content.

299 compared expensive proprietary ointments or creams with standard care.

300 For semi-solid food, cream yoghurt, inulin at 3.9+/- 1.1g/100g FW was found.