title: Taste masking of roxithromycin by spray drying technique.
abstract: The spray drying technique was used to obtain the roxithromycin containing microcapsules with high taste masking efficiency. Eudragit L30D-55 was chosen as a barrier coating. The taste was evaluated by an electronic tongue, and taste-masking effect in water lasted at least several dozen hours.
authors.affiliation: Department of Pharmaceutical Technology, Medical University of Gdansk, Hallera 107, 80-416 Gdańsk, Poland.
authors.forename: Krzysztof
authors.initials: K
authors.lastname: Sollohub
authors.forename: Martyna
authors.initials: M
authors.lastname: Janczyk
authors.forename: Anna
authors.initials: A
authors.lastname: Kutyla
authors.forename: Hanna
authors.initials: H
authors.lastname: Wosicka
authors.forename: Patrycja
authors.initials: P
authors.lastname: Ciosek
authors.forename: Krzysztof
authors.initials: K
authors.lastname: Cal
mesh_terms: D000336:Aerosols; D000900:Anti-Bacterial Agents / Q000737:chemistry*; D015374:Biosensing Techniques / Q000295:instrumentation; D002626:Chemistry, Pharmaceutical; D003890:Desiccation; D004339:Drug Compounding; D006801:Humans; D017736:Ion-Selective Electrodes; D008855:Microscopy, Electron, Scanning; D010470:Perceptual Masking; D025341:Principal Component Analysis; D015575:Roxithromycin / Q000737:chemistry*; D013499:Surface Properties; D013649:Taste; D055697:Taste Perception; D013678:Technology, Pharmaceutical / Q000295:instrumentation / Q000379:methods*
chemical_list: D000336:Aerosols; D000900:Anti-Bacterial Agents; D015575:Roxithromycin