Influence of maltodextrin dextrose equivalent value on rheological and dispersion properties of sunflower oil in water emulsions [PDF]
Acta Periodica Technologica, 2004 Effect of dextrose equivalent (DE) of maltodextrin present in continuous phase on flow along with dispersion properties of sunflower oil in water emulsions has been investigated.
Dokić Petar P. +3 more
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Nanoceria Coated with Maltodextrin or Chitosan: Effects on Key Genes of Oxidative Metabolism, Proliferation, and Autophagy in Human Embryonic Lung Fibroblasts [PDF]
MoleculesNanoceria is a multifaceted enzyme-like catalyst of ROS-mediated (reactive oxygen species) reactions, which results in its multiple biomedical applications.
Elena V. Proskurnina +9 more
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Encapsulation of Allyl Isothiocyanate by Freeze- and Spray-Drying: Effects on Retention and Sensory Perception in Sodium-Reduced Soups [PDF]
FoodsAllyl isothiocyanate (AITC) has been shown to enhance perceived saltiness in food products; however, it is also associated with a pungent and spicy flavour.
Emily Dolan +2 more
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Andalasian International Journal of Agricultural and Natural Sciences, 2023 This research was aimed to determine the effect of different concentrations of maltodextrin on antioxidants and stability of the natural dye powder of sappan wood under various pH and temperature conditions.
Huswatun Hasanah +2 more
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Karakterisasi santan instan bubuk yang dibuat menggunakan filler Na-CMC dari bacterial cellulose
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2023 The development of the times demands the problem of food being available in a fast and ready-to-eat time, one of which is the problem of providing coconut milk. Making coconut milk during this time requires a long process and takes a long time.
Budi Santosa +2 more
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PENGARUH KONSENTRASI MALTODEKSTRIN PADA ADONAN BEKU TINGGI PROTEIN TERHADAP KARAKTERISTIK ROTI
Jurnal Teknologi dan Industri Pangan, 2021 The maltodextrin in frozen dough functions as the cryoprotectant to keep the structure of dough and yeast viability during freezing. This study investigated the optimum maltodextrin concentration in the high-protein frozen dough to obtain the best ...
Desiana Nuriza Putri +4 more
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Physical Characteristics of Probiotic Effervescent Tablets with Various Concentration of Maltodextrin as Coating Materials [PDF]
E3S Web of Conferences, 2020 The application of RICA (Research Institute for Coastal Aquaculture) liquid probiotic bacteria proved to be able to prevent attacks of both types of vibriosis disease and White Spot Syndrome Virus (WSSV) through improved pond water quality.
Oktavia Devi Ambarwaty +2 more
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eFood, 2023 Blends of watermelon (Citrullus lanatus) by‐products (freeze‐dried and ground into powders) and maltodextrin were used as carriers for the pilot‐scale spray drying of preconcentrated watermelon juice.
Rebecca R. Milczarek, Ivana Sedej
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Maltodextrin-based proniosomes [PDF]
AAPS PharmSci, 2001 Niosomes are nonionic surfactant vesicles that have potential applications in the delivery of hydrophobic or amphiphilic drugs. Our lab developed proniosomes, a dry formulation using a sorbitol carrier coated with nonionic surfactant, which can be used to produce niosomes within minutes by the addition of hot water followed by agitation.
A I, Blazek-Welsh, D G, Rhodes
openaire +2 more sources
Polish Journal of Food and Nutrition Sciences, 2023 This study investigated the effects of various maltodextrin contents (0, 6, 7.5, 9, and 10.5 g/100 g of pulp) on the drying rate and powder quality of avocado pulp dried by refractance window technique.
Thi-Van-Linh Nguyen +3 more
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