Results 211 to 220 of about 134,265 (229)

Energy Value Evaluation of Hydrogenated Resistant Maltodextrin

Bioscience, Biotechnology, and Biochemistry, 2012
Hydrogenated 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, Yuka, Kishimoto, Shoko, Miyazato, Machiko, Kitagawa, Noriko, Hayashi, Yuko, Yoshikawa, Hiroshi, Oga, Takako, Yamada, Toyohide, Nishibata   +8 more
openaire   +2 more sources

Physical Aging of Starch, Maltodextrin, and Maltose

Journal of Agricultural and Food Chemistry, 2005
The 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, Roger, Parker, Geoffrey J, Brownsey, Imad A, Farhat, William, MacNaughtan, Stephen G, Ring   +5 more
openaire   +2 more sources

Polymer‐Water Interaction of Maltodextrins. Part III: Non‐freezable Water in Maltodextrin Solutions and Gels

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
openaire   +1 more source

Maltodextrin recognition by a macrocyclic synthetic lectin

Chemical Communications, 2018
This carbohydrate receptor achieves high affinities in water and shows an unusual preference for α-linked maltodextrins.
Patrick Stewart, Charles M. Renney, Tiddo J. Mooibroek, Sadia Ferheen, Anthony P. Davis   +4 more
openaire   +4 more sources

Maltodextrin

2021
openaire   +1 more source

Kinetic mechanism of maltodextrin phosphorylase

Biochemistry, 1969
J, Chao, G F, Johnson, D J, Graves
openaire   +2 more sources

Maltodextrins

1995
J. F. Kennedy, C. J. Knill, D. W. Taylor
openaire   +1 more source

Maltodextrin

2022
openaire   +1 more source

Reducing value methods for maltodextrins

Analytical Biochemistry, 1972
John F. Robyt, William J. Whelan
openaire   +2 more sources

OBTAINING MALTODEXTRIN FROM PEA FLOUR

SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings, 2021
Viktor �nanskikh, Alexander Papakhin, Lyubov Shleina   +2 more
openaire   +1 more source