Results 11 to 20 of about 116,746 (196)
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
doaj +3 more sources
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
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 +5 more
doaj +1 more source
Heliyon, 2020 In this research, the bee pollen protein hydrolysate was microencapsulated by spray drying using maltodextrin (MD), whey protein concentrate (WPC) and a mixture of both compounds.
Atefe Maqsoudlou +3 more
doaj +1 more source
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 +2 more
doaj +1 more source