Results 11 to 20 of about 128,724 (186)
Cassava and corn starch in maltodextrin production
Química Nova, 2005 Maltodextrin was produced from cassava and corn starch by enzymatic hydrolysis with alpha-amylase. The cassava starch hydrolysis rate was higher than that of corn starches in maltodextrin production with shorter dextrose equivalent (DE). DE values do not
Geovana Rocha Plácido Moore +3 more
doaj +2 more sources
Microstructure and flow properties of lyophilized mango pulp with maltodextrin [PDF]
Revista Brasileira de Engenharia Agrícola e Ambiental, 2019 The present study had as objective to determine the flow properties and behavior of lyophilized mango pulp powder as a function of different concentrations of maltodextrin.
Marcos R. A. Afonso +4 more
doaj +3 more sources
Cell-free protein synthesis energized by slowly-metabolized maltodextrin
BMC Biotechnology, 2009 Background Cell-free protein synthesis (CFPS) is a rapid and high throughput technology for obtaining proteins from their genes. The primary energy source ATP is regenerated from the secondary energy source through substrate phosphorylation in CFPS ...
Zhang Y-H Percival, Wang Yiran
doaj +2 more sources
Upcycling pineapple biomass waste to produce maltodextrin through enzymatic hydrolysis
International Journal of Food PropertiesPineapple biomass waste (PBW), a by-product from the production of bromelain from pineapple, was used in this study to produce maltodextrin through water extraction of the starch followed by enzymatic hydrolysis.
Bambang Nurhadi +10 more
doaj +2 more sources
Oxidized Maltodextrin: A Novel Ligand for Aluminum–Zirconium Complex Tanning [PDF]
, 2021 Hydrogen peroxide (H2O2) oxidized maltodextrin was prepared as the ligand for aluminum–zirconium complex tanning. The effects of catalyst dosage, initiation temperature, and H2O2 dosage on maltodextrin oxidation were investigated.
Guo, Xuero +3 more
core +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 +2 more
doaj +1 more source
Physicochemical properties of starch-maltodextrin and starch-maltodextrin-glucose systems [PDF]
, 2012 Starch is a widely used food additive. The addition of other ingredients changes the physical properties of resulting systems. The aim of this study was to investigate the rheological characteristics and susceptibility to retrogradation of starch ...
Sobolewska-Zielińska, Joanna +2 more
core +1 more source
Foods, 2023 Hydrocolloids are widely used in food processing because of their texture-forming abilities, which help to preserve the quality of sensitive compounds, e.g., in dried fruit foams, which have recently emerged in healthier alternative snacks.
Mine Ozcelik, Ulrich Kulozik
doaj +1 more source
Angewandte Chemie, EarlyView.An efficient radiosynthesis of fluorine‐18 labeled gluconic acid ([18F]FGA) was developed using two readily available materials, 2‐deoxy‐2‐[18F]fluoro‐D‐glucose ([18F]FDG) and glucose oxidase. [18F]FGA is highly specific for bacterial gluconate metabolism mediated by gluconate permease (GntP) and gluconate kinase (GntK), with rapid clearance, low off ...
Sang Hee Lee +7 more
wiley +2 more sources
Kovalen: Jurnal Riset Kimia, 2020 Red super dragon fruit peel (Hylocereus costaricensis) extract has capability to scavenge DPPH and the activity could be maintained by using maltodextrin as coating.
Sucianti, Nurhaeni, Jaya Hardi
doaj +1 more source