Suppression of bitterness and improvement of palatability of commercial prednisolone powder

Chemical and Pharmaceutical Bulletin

Volumn 56, Issue 10, 2008, Pages 1395-1399

  Ishizaka, Toshihiko ^a,b   Okada, Sachie ^a   Tokuyama, Emi ^a   Mukai, Junji ^a,b   Uchida, Takahiro ^a  

^a MUKOGAWA WOMEN'S UNIVERSITY   (Japan)

^b Izumi Municipal Hospital   (Japan)

Author keywords

Bitterness; Kinematic viscosity; Palatability; Prednisolone powder; Sourness; Sweetness

Indexed keywords

PREDNISOLONE; PREDNISOLONE POWDER; SODIUM CHLORIDE; SUCROSE; TARTARIC ACID; UNCLASSIFIED DRUG;

ARTICLE; BITTER TASTE; CARBONATED BEVERAGE; CONCENTRATION (PARAMETERS); CORRELATION ANALYSIS; DILUTION; EVALUATION; FOOD; HUMAN; KINEMATICS; LEMON JUICE; NORMAL HUMAN; ORANGE JUICE; PALATABILITY; POWDER; SALTINESS; SOUR TASTE; SWEETNESS; SYRUP; TASTE; VISCOMETRY; VISCOSITY;

ANTI-INFLAMMATORY AGENTS; FOOD; HUMANS; POWDERS; PREDNISOLONE; REHYDRATION SOLUTIONS; SODIUM CHLORIDE; SOLUTIONS; SUCROSE; TARTRATES; TASTE; VISCOSITY;

EID: 54349127815     PISSN: 00092363     EISSN: 13475223     Source Type: Journal    
DOI: 10.1248/cpb.56.1395     Document Type: Article

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