The effect of taste masking agents on in situ gelling pectin formulations for oral sustained delivery of paracetamol and ambroxol

International Journal of Pharmaceutics

Volumn 297, Issue 1-2, 2005, Pages 38-49

  Miyazaki, Shozo ^a   Kubo, Wataru ^a   Itoh, Kunihiko ^a   Konno, Yasuhiro ^a   Fujiwara, Mariko ^a   Dairaku, Masatake ^b   Togashi, Mitsuo ^b   Mikami, Ryozo ^b   Attwood, David ^c  

^a HEALTH SCIENCES UNIVERSITY OF HOKKAIDO   (Japan)

^b Research Laboratory   (Japan)

^c UNIVERSITY OF MANCHESTER   (United Kingdom)

Author keywords

Ambroxol; In situ gelation; Oral drug delivery; Paracetamol; Pectin gels; Sustained release; Taste masking agents

Indexed keywords

ALCOHOL; AMBROXOL; CALCIUM; ERYTHRITOL; MANNITOL; PARACETAMOL; PECTIN; SORBITOL; SUCROSE; XYLITOL;

ANIMAL EXPERIMENT; ARTICLE; CONTROLLED STUDY; DRUG BIOAVAILABILITY; DRUG FORMULATION; DRUG RELEASE; FLOW KINETICS; GELATINIZATION; GELATION; MALE; NONHUMAN; PRIORITY JOURNAL; RAT; STOMACH PH; SUSTAINED DRUG RELEASE; VISCOSITY;

ACETAMINOPHEN; AMBROXOL; ANALGESICS, NON-NARCOTIC; ANIMALS; BIOLOGICAL AVAILABILITY; CHEMISTRY, PHARMACEUTICAL; DELAYED-ACTION PREPARATIONS; EXPECTORANTS; FLAVORING AGENTS; MALE; PECTINS; PHARMACEUTICAL SOLUTIONS; RATS; RATS, WISTAR; SUCROSE; VISCOSITY;

EID: 19344366794     PISSN: 03785173     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijpharm.2005.02.029     Document Type: Article

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