Results 211 to 220 of about 147,289 (239)
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Food Chemistry, 2020
This study investigated the effect of storage parameters on the physicochemical changes of spray-dried infant milk formula (IMF) powders prepared with various lactose-to-maltodextrin (L:M) ratios (L:M 100:0, L:M 85:15 and L:M 70:30).
A. Masum +4 more
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This study investigated the effect of storage parameters on the physicochemical changes of spray-dried infant milk formula (IMF) powders prepared with various lactose-to-maltodextrin (L:M) ratios (L:M 100:0, L:M 85:15 and L:M 70:30).
A. Masum +4 more
semanticscholar +1 more source
Mechanism of maltodextrin transport through LamB
Research in Microbiology, 2002The Gram-negative bacterial outer membrane contains several independent, biochemically distinct transport systems for the acquisition of solutes from the environment. Three or more different classes of membrane proteins exist within the porin superfamily, that facilitate the uptake of sugars, amino acids, nucleotides, vitamins and metals.
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Dairy glycoconjugate emulsifiers: casein–maltodextrins
Food Hydrocolloids, 2000Abstract Casein–maltodextrin conjugates were prepared using an economical, food-grade process based on the Amadori rearrangement of the Maillard reaction. It was demonstrated that alpha-1,4 substituted polysaccharides (maltodextrins) could be used to form stable, colourless casein–glycoconjugates that were not subject to post-Amadori Maillard ...
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Maltodextrin based proniosomes of nateglinide: Bioavailability assessment
International Journal of Biological Macromolecules, 2014The present study delineates the fabrication of maltodextrin based proniosomes of nateglinide and their potential as controlled delivery system for diabetic therapy. New Zealand albino male rabbits have been used as animal model for in vivo study. To evaluate the bioavailability of nateglinide proniosome, a rapid, simple and sensitive HPLC method with ...
Ranjan Ku, Sahoo +3 more
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[Cariogenic carbohydrates in maltodextrins, glucose syrups and maltodextrin-containing infant tea].
Schweizer Monatsschrift fur Zahnmedizin = Revue mensuelle suisse d'odonto-stomatologie = Rivista mensile svizzera di odontologia e stomatologia, 1995Five maltodextrins and five corn syrups each, seven instant teas containing maltodextrin and one tea produced on a protein-base were analysed for fermentable carbohydrates using enzymatic analyses test combinations and a spectrophotometer. Analysis of the maltodextrins and glucose syrups demonstrated the heterogenicity of this group of substances and ...
H, Koch, W E, Wetzel
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, 2020
This work aimed to produce carotenoid-rich microcapsules by spray drying of buriti oil emulsions stabilized by soy protein isolate and high-methoxyl pectin, added with maltodextrin. Microcapsules were produced by spray drying of emulsions containing 28 g
M. L. Ribeiro +3 more
semanticscholar +1 more source
This work aimed to produce carotenoid-rich microcapsules by spray drying of buriti oil emulsions stabilized by soy protein isolate and high-methoxyl pectin, added with maltodextrin. Microcapsules were produced by spray drying of emulsions containing 28 g
M. L. Ribeiro +3 more
semanticscholar +1 more source
Resistant Maltodextrin and Metabolic Syndrome: A Review
Journal of the American College of Nutrition, 2018Resistant maltodextrin is a non-viscous dietary fiber that is fermentable in the colon by colonic bacteria. The objective of this review is to summarize the studies of resistant maltodextrin and its effect on metabolic profile, such as blood glucose, lipid profile, and body weight.
Junaida, Astina, Suwimol, Sapwarobol
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Energy Value Evaluation of Hydrogenated Resistant Maltodextrin
Bioscience, Biotechnology, and Biochemistry, 2012Hydrogenated resistant maltodextrin (H-RMD) is a dietary fiber whose energy value has not previously been reported. We evaluated the energy value of H-RMD. We conducted an in vitro digestion test, in vivo blood glucose measurement after ingestion, in vitro fermentability test, excretion test by rats and indirect calorimetry combined with breath ...
Hiroyuki, Tagami +8 more
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Physical Aging of Starch, Maltodextrin, and Maltose
Journal of Agricultural and Food Chemistry, 2005The physical aging of low water content, amorphous starch/water, maltodextrin/water, and maltose/water mixtures in the glassy state was examined using mechanical testing and calorimetry. Stress relaxation measurements showed that upon storage of the glassy materials there was a time-dependent increase in both flexural modulus and mechanical relaxation ...
Timothy R, Noel +5 more
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Starch - Stärke, 1990
AbstractThe non‐freezability of a portion of the water in maltodextrin solutions and gels was taken as a measure for polymer‐water interactions. The amount of non‐freezable water was determined by measuring the melting enthalpy of freezable water in dependence on polymer concentration by means of DSC.
S. Radosta, F. Schierbaum
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AbstractThe non‐freezability of a portion of the water in maltodextrin solutions and gels was taken as a measure for polymer‐water interactions. The amount of non‐freezable water was determined by measuring the melting enthalpy of freezable water in dependence on polymer concentration by means of DSC.
S. Radosta, F. Schierbaum
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