Results 111 to 120 of about 116,746 (196)

OXIDATIVE MODIFICATION OF MALTODEXTRIN [PDF]

, 2020
V. I. Chursin, A. A. Borisov
openaire   +1 more source

Ultrasound‐Assisted Extraction of Mucilage: An Approach for the Full Utilization of Ora‐Pro‐Nóbis Leaves

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT Ora‐pro‐nóbis (OPN) leaves are remarkably high in mucilage content. Sustainable processing methods, such as ultrasound‐assisted extraction (UAE), can enhance the yield and functionality of OPN mucilage (OPNM). The resulting residue (OPNR) can be utilized to support circular economy approaches.
Larissa Millena Girotto, Dayane Lilian Gallani Silva, Anderson Reginaldo Sampaio, Barbara Daniele Almeida Porciuncula, Beatriz Cervejeira Bolanho Barros   +4 more
wiley   +1 more source

Maltodextrin [PDF]

, 2020
openaire   +1 more source

Synthesis and characterization of poly(Maltodextrin) microgel from maltodextrin as drug delivery system

Reactive and Functional Polymers
Microgels of maltodextrin (MDex) as poly(maltodextrin) (p(MDex)) were prepared by reverse-micelle cross-linking technique at various crosslinking ratios, 25, 50, and 100% based on the repeating unit of MDex using divinylsulfone (DVS) as crosslinker and were designated as p(MDex)-1, p(MDex)-2, and p(MDex)-3 respectively. The prepared p(MDex ...
Sahiner, Nurettin, Ayyala, Ramesh S., Erdogan, Hakika, Demirci, Sahin, Silan, Coskun, Gungor, Buket, Sahiner, Mehtap   +6 more
openaire   +2 more sources

Effects of Bifidobacterium animalis Subsp. Lactis CP‐9 on Gut Microbiota and Immune Functions in Healthy Infants

Microbial Biotechnology, Volume 19, Issue 8, August 2026.
This study evaluated the 3‐month safety and tolerability of the probiotic CP‐9 in healthy infants aged 6 to 36 months. The research confirmed that, under the conditions of this study, CP‐9 can safely enrich specific beneficial bacterium in the gut without any obvious short‐term safety signal. ABSTRACT Infancy represents a critical period for growth and
Liujing Zhang, Xueke Song, Keming Zhang, Xiaoshuang Xu, Xinmei Guo, Wei Li, Xiaoling Zeng, Yingguang Xie, Liwei Nie, Li Zhao, Xuelu Dai, Jing Sun, Jiai Yan, Yiran Liu, Feng Zhang, Zhiping Sun   +15 more
wiley   +1 more source

A review of skin microbiome and new challenges to cosmetic microbiome‐friendly formulations

International Journal of Cosmetic Science, Volume 48, Issue 4, Page 780-797, August 2026.
Microbiome‐friendly concepts offer new perspectives for a healthy relationship between cosmetic use and the skin microbiome, especially the interaction of non‐biotic cosmetic ingredients with the skin, requiring further studies to clarify the dynamics between the skin microbiome and different classes of cosmetic ingredients.
Yasmin Rosa Santos, Newton Andréo‐Filho, Patricia Santos Lopes, Vânia Rodrigues Leite‐Silva   +3 more
wiley   +1 more source

Comparative Modeling of Yoghurt Drying Kinetics Using Artificial Neural Networks and Multiple Linear Regression in Microwave‐Assisted Foam‐Mat Drying

Journal of Food Process Engineering, Volume 49, Issue 8, August 2026.
ANN and MLR models were developed to predict the moisture ratio of yoghurt during microwave‐assisted foam‐mat drying. The ANN model achieved superior predictive accuracy, while sensitivity analysis identified drying time and egg albumin concentration as the most influential process variables.
Nuray İnan‐Çınkır, Ayşe Nur Tonay
wiley   +1 more source

Dynamic Sensory Profile of Functional Ice Cream Containing Freeze‐Dried Beetroot and Mango: Effects of Sweetening Systems and Brazil Nut Oil Incorporation

Journal of Sensory Studies, Volume 41, Issue 4, August 2026.
ABSTRACT This study developed a functional ice cream using freeze‐dried natural ingredients (beetroot and mango) and Brazil nut oil, incorporated in free and microencapsulated forms, and evaluated the effects of different sweetening on sensory perception through Time‐Intensity (TI), Temporal Dominance of Sensations (TDS), and Check‐all‐that‐Apply (CATA)
Erika Yumi Hiramatsu, Alessandra Cazelatto de Medeiros, Angela Del Pilar Flores Granados, Rodney Alexandre Ferreira Rodrigues, Helena Maria André Bolini   +4 more
wiley   +1 more source

Perfil lipídico e glicêmico de ratos treinados em exercício aeróbio ou anaeróbio e suplementados com maltodextrina Los lípidos y los niveles de glucosa de las ratas entrenadas en condiciones aeróbicas o anaeróbicas y se complementa con maltodextrina Lipids and glucose levels of trained rats in aerobic or anaerobic conditions and supplemented with maltodextrin

Revista Brasileira de Ciências do Esporte, 2013
OBJETIVO: verificar as alterações no perfil lipídico e glicêmico de ratos treinados, suplementados com maltodextrina. MATERIAIS E MÉTODOS: o protocolo de treinamento consistiu de 8 semanas de natação em padrão contínuo (60min.dia-1) ou intermitente (2 ...
Cátia Fernandes Leite, Cláudia Pinho Hartleben, Caroline Soares Magalhães, Airton José Rombaldi   +3 more
doaj  

Comparative Physicochemical Characterization of Maltodextrins Derived from Starches of Red-, Purple-, and Light-Fleshed Potato Cultivars (<i>Solanum tuberosum</i> L.). [PDF]

Molecules
Gumul D, Rosicka-Kaczmarek J, Orczykowska M, Łukasiewicz M, Miśkiewicz K, Sobolewska-Zielińska J, Areczuk A.   +6 more
europepmc   +1 more source