Você está no menu de acessibilidade

Utilize este identificador para citar ou criar um link para este item: http://acervodigital.unesp.br/handle/11449/133773
Registro de metadados completo
Campo DCValorIdioma
dc.contributor.authorIsaac, Vera Lúcia Borges-
dc.contributor.authorRicarte, Patrícia de C.-
dc.contributor.authorMagnani, Caroline-
dc.contributor.authorCefali, Leticia C.-
dc.contributor.authorCorrêa, Marcos Antônio-
dc.contributor.authorSalgado, Herida Regina Nunes-
dc.date.accessioned2016-01-28T16:56:33Z-
dc.date.accessioned2016-10-25T21:28:51Z-
dc.date.available2016-01-28T16:56:33Z-
dc.date.available2016-10-25T21:28:51Z-
dc.date.issued2013-
dc.identifierhttp://sciipub.com/media/kunena/attachments/62/IJAMS-22.pdf-
dc.identifier.citationInternational Journal of Applied Microbiology Science, v. 2, n. 3, p. 1-8, 2013.-
dc.identifier.issn2277-6079-
dc.identifier.urihttp://hdl.handle.net/11449/133773-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/133773-
dc.description.abstractThis work was carried out accelerated stability study that aims to provide data to predict the stability of the product. Emulsions were analyzed with and without preservatives, deliberately contaminated with Staphylococcus aureus and Pseudomonas aeruginosa and samples with no contaminants. The test formulations were subjected to stress conditions to accelerate the emergence of signs of instability. The conditions used were: heating in oven (45 ± 2 ºC), cooling in the refrigerator (5 ± 2 ºC) and room temperature (22 ± 2 ºC). The samples were evaluated at time zero, 24 hours, 7, 15, 30, 60 and 90. We evaluated the organoleptic characteristics (appearance, color and odor) and the physico-chemical (pH, rheological behavior and density). Based on the results obtained in accelerated stability tests, it was observed that the inoculation of microorganisms do not result in significant changes and did not affect the physico-chemical properties, once the samples did not change, even though all situations in which theoretically would facilitate the process of instability. These results reflect the importance of microbiological control of cosmetic products, once the deliberate contamination of creams did not influence the physical stability of the formulation.en
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
dc.format.extent1-8-
dc.language.isoeng-
dc.sourceCurrículo Lattes-
dc.subjectConditionersen
dc.subjectCosmetic productsen
dc.subjectMicroorganismsen
dc.subjectStability testen
dc.titleStudy of physical-chemical stability in contaminated conditioners by bacteriaen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationUniversidade Estadual Paulista Júlio de Mesquita Filho, Departamento Fármacos e Medicamentos, Araraquara, Rodovia Araraquara-Jau km 1, Câmpus Universitário, CEP 14801-902, SP, Brasil-
dc.description.affiliationUnespUniversidade Estadual Paulista Júlio de Mesquita Filho, Departamento Fármacos e Medicamentos, Araraquara, Rodovia Araraquara-Jau km 1, Câmpus Universitário, CEP 14801-902, SP, Brasil-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofInternational Journal of Applied Microbiology Science-
dc.identifier.lattes3316011688829943-
dc.identifier.lattes4842462513285606-
Aparece nas coleções:Artigos, TCCs, Teses e Dissertações da Unesp

Não há nenhum arquivo associado com este item.
 

Itens do Acervo digital da UNESP são protegidos por direitos autorais reservados a menos que seja expresso o contrário.