Results 21 to 30 of about 128,724 (186)

Orodispersible Film (ODF) Platform Based on Maltodextrin for Therapeutical Applications [PDF]

, 2022
Orodispersible film (ODF) is a new dosage form that disperses rapidly in the mouth without water or swallowing. The main ingredient of an ODF is a polymer that can be both of natural or synthetic origin.
Irma E. Cupone, Emmanuele A. Jannini, Cupone, Irma E., Marra, Fabio, Giori, Andrea M., Andrea M. Giori, Sansone, Andrea, Jannini, Emmanuele A., Fabio Marra, Andrea Sansone   +9 more
core   +1 more source

Determination of production efficiency, color, glass transition, and sticky point temperature of spray-dried pomegranate juice powder

Cogent Food & Agriculture, 2016
The aim of the study was to determine the powder recovery, color characteristics, glass transition temperature (Tg), and sticky point (Ts) temperature of spray-dried pomegranate juice powder as affected by different concentrations of maltodextrin (DE 20).
Khalid Muzaffar, Sajad Ahmad Wani, Bijamwar Vilas Dinkarrao, Pradyuman Kumar   +3 more
doaj   +1 more source

Effect of Maltodextrin and Egg White Powder on Physical Characteristics of Sorghum Powdered Drink [PDF]

BIO Web of Conferences
Sorghum, a cereal plant variety, is cultivated in Indonesia as a promising food alternative with notable nutritional and bioactive properties. It presents opportunities for innovative food products like powdered beverages.
Romulo Andreas, Audrey Aurellia Crezentia   +1 more
doaj   +1 more source

Maltodextrin on the flow properties of green coconut (Cocos nucifera L.) pulp powder [PDF]

Ciência e Agrotecnologia, 2020
The study of the flow properties and particle surfaces of a food powder is essential for predicting its behaviour during processing and commercialization. The objective of this work was to determine the powder flow properties of lyophilized green coconut
Tayla Maria Ramos Araújo, Michael Douglas Lemos Farias, Marcos Rodrigues Amorim Afonso, José Maria Correia da Costa, Kaliana Sitonio Eça   +4 more
doaj   +1 more source

Rheological properties of maltodextrin based fat - reduced confectionery spread systems [PDF]

, 2011
Vegetable fat for confectionery spreads was partially replaced with two different types of maltodextrin gels (potato and specialty waxy maize maltodextrin gel) used as fat replacers at 20% gel concentration.
Hadnađev, Miroslav, Krstonošić, Veljko, Dokić, Ljubica, Hadnađev, Tamara Dapčević, Torbica, Aleksandra, Pajin, Biljana   +5 more
core   +1 more source

APLIKASI EKSTRAK LIKOPEN DARI BUAH TOMAT APEL (Lycopersicum pyriforme) TERSALUT MALTODEKSTRIN PADA PENGOLAHAN MIE INSTAN FUNGSIONAL

Kovalen: Jurnal Riset Kimia, 2019
A research about the application of lycopene extract of tomato fruit (Lycopersicum pyriforme) coated with maltodextrin in functional instant noodle processing has been done.
Dini Noviyandari, Jaya Hardi, Mappiratu Mappiratu   +2 more
doaj   +1 more source

Maltodextrin-Based Carbohydrate Oral Rinsing and Exercise Performance: Systematic Review and Meta-Analysis

, 2022
Background Carbohydrates are an important fuel for optimal exercise performance during moderate- and high-intensity exercise; however, carbohydrate ingestion during high-intensity exercise may cause gastrointestinal upset.
Steve Bowe (13093449), Claudia Hartley (13064559), Amelia Carr (13062822), WLP Bredie (14861089), Russell Keast (13092156)   +4 more
core  

Effects of maltodextrin in freeze drying on the physical and functional properties of different type of milk powder

Cogent Food & Agriculture
This study examines the impact of maltodextrin concentration (0%-20%) on the physical and functional properties of freeze-dried cow and mare milk powder.
Ravshanbek Sultanbekovich Alibekov, Aigerim Zhumagalievna Aitbayeva, Barna Makhamatovna Khamitova, Abdugani Mutalovich Azimov, Alifdalino Sulaiman, Siti Mazlina Mustapa Kamal, Farah Saleena Taip   +6 more
doaj   +1 more source

MIKROENKAPSULASI Lactobacillus plantarum DENGAN BERBAGAI ENKAPSULAN PADA PENGERINGAN SEMPROT JUS JAMBU BIJI [Microencapsulation of Lactobacillus plantarum in Guava Juice by Spray Drying Using Several Types of Encapsulant]

Jurnal Teknologi dan Industri Pangan, 2015
Two strains of Lactobacillus plantarum (1%) in guava juice were microencapculated by spray drying technique using several types of encapsulant, i.e.
Rina Ningtyas, Betty Sri Laksmi Jenie, Lilis Nuraida   +2 more
doaj   +1 more source

Production of resistant maltodextrin and starch as novel prebiotics by the reaction of maltodextrin and starch with malic acid and citric acid [PDF]

Acta Universitatis Sapientiae: Alimentaria
Resistant maltodextrin and starch are indigestible food components that reach the colon intact, serving as nutrients for Bifidobacteria and Lactobacilli. As typical dietary fibre, they are among the most beneficial due to higher solubility in water. In
Cs. Albert, J. Csapó, B. Kovács
doaj   +1 more source