Results 11 to 20 of about 147,289 (239)

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., Dokić-Baucal Ljubica P., Sovilj Verica J., Katona Jaroslav M.   +3 more
doaj   +3 more sources

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

Effect of Maltodextrin on Drying Rate of Avocado ( Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder

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, Thi-Thuy-Dung Nguyen, Quoc-Trung Huynh, Phuoc-Bao-Duy Nguyen   +3 more
doaj   +1 more source

Characteristics of Honey Powder with Maltodextrin And Gum Arabic Addition Using Vacuum Foam-Drying Method

Jurnal Ilmu dan Teknologi Hasil Ternak, 2023
Honey powder is a solution to overcome the weakness of liquid honey. This study aims to determine the characteristics of the addition of maltodextrin and gum arabic as fillers and their ratio to produce the best honey powder characteristics in terms of ...
Angelina Risky Maharani, Naufal Akbar Aryandra, Firman Jaya, Anang Lastriyanto, Dewi Masyithoh, Lilik Eka Radiati   +5 more
doaj   +1 more source

Encapsulation of extract from roasted Kabkab date (Phoenix dactylifera L.) seed using freeze-drying [PDF]

فناوری‌های جدید در صنعت غذا, 2023
The present study aimed to investigate the physicochemical characteristics of the encapsulated roasted date-seed (180°C, 20 min) extract. Date-seed (Phoenix dactylifera L.
Seyed Jaber Pourshoaib, Mohammad Amin Shamekhi, Ebrahim Rajabzadeh Ghatrami   +2 more
doaj   +1 more source

Effect of Carrier Agents on the Physicochemical and Technofunctional Properties and Antioxidant Capacity of Freeze-Dried Pomegranate Juice (Punica granatum) Powder

Foods, 2020
The physicochemical and technofunctional properties and antioxidant capacity of freeze-dried “Wonderful” pomegranate juice powder (PJP), produced with different carrier agents, were investigated.
Adegoke Olusesan Adetoro, Umezuruike Linus Opara, Olaniyi Amos Fawole   +2 more
doaj   +1 more source

Optimization and Encapsulation of Phenolic Compounds Extracted from Maize Waste by Freeze-Drying, Spray-Drying, and Microwave-Drying Using Maltodextrin

Foods, 2021
Cornsilk is maize waste containing phenolic compounds. In this study, freeze-drying, spray-drying, and microwave-drying techniques were evaluated for the encapsulation of cornsilk’s phenolic compounds using maltodextrin as wall material.
Hojjat Pashazadeh, Oscar Zannou, Mohamed Ghellam, I. Koca, Charis M. Galanakis, Turki M. S. Aldawoud   +5 more
semanticscholar   +1 more source

Effect of encapsulated probiotic in Inulin-Maltodextrin-Sodium alginate matrix on the viability of Enterococcus mundtii SRBG1 and the rheological parameters of fermented milk

Current Research in Food Science, 2022
In the current research, Enterococcus mundtii SRBG1 newly isolated from Bat guano was encapsulated using spray drying technique to create a probiotic powder using six combinations of inulin, maltodextrin and sodium alginate.
Souraya Sakoui, Reda Derdak, O. Pop, D. Vodnar, Boutaina Addoum, Bernadette-Emőke Teleky, Simon Elemer, A. Elmakssoudi, Ramona Suharoschi, A. Soukri, Bouchra El khalfi   +10 more
semanticscholar   +1 more source

Flow behavior of cocoa pulp powder containing maltodextrin

Brazilian Journal of Food Technology, 2020
This study aimed to evaluate the influence of maltodextrin addition on the flow properties of cocoa pulp powder obtained by spray and freeze drying. Cocoa pulp samples received 15% and 30% (m m-1) maltodextrin DE20.
Luciana Carneiro Ribeiro, José Maria Correia da Costa, Marcos Rodrigues Amorim Afonso   +2 more
doaj   +1 more source

Characterization of freeze-dried microencapsulation tuna fish oil with arrowroot starch and maltodextrin

, 2021
Arrowroot starch (AS), extracted from a tropical rhizome (Maranta arundinacea), was investigated and compared to maltodextrin (MD) in whey protein (WP) combinations for its potential as a novel wall material to microencapsulate and limit oxidative ...
A. L. Charles, A. Abdillah, Yuniar Rizky Saraswati, K. Sridhar, Christian Balderamos, E. Masithah, M. A. Alamsjah   +6 more
semanticscholar   +1 more source