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
Vegetable proteins in microencapsulation: a review of recent interventions and their effectiveness [PDF]
, 2013 Proteins from vegetable seeds are interesting for research at present because they are an abundant alternative to animal-based sources of proteins and petroleum-derived polymers.
Alric, Isabelle +3 more
core +1 more source
Effect of Oral Nutritional Supplements with Sucromalt and Isomaltulose versus Standard Formula on Glycaemic Index, Entero-Insular Axis Peptides and Subjective Appetite in Patients with Type 2 Diabetes: A Randomised Cross-Over Study [PDF]
, 2019 Oral diabetes-specific nutritional supplements (ONS-D) induce favourable postprandial responses in subjects with type 2 diabetes (DM2), but they have not been correlated yet with incretin release and subjective appetite (SA).
Angarita Dávila, Lisse Chiquinquira +10 more
core +2 more sources
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 +3 more
doaj +1 more source
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
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 +4 more
doaj +1 more source
An investigative study into the influence of a commercially available carbohydrate-protein-electrolyte beverage on short term repeated exercise performance [PDF]
, 2012 Background: The purpose of this study was to undertake an independent investigation into the effects of ingesting a carbohydrate-protein-electrolyte (CPE) beverage on repeated submaximal and time-trial cycling performance. Methods: Sixteen recreationally
Kass, Lindsy +3 more
core +4 more sources
Effect of Maltodextrin and Egg White Powder on Physical Characteristics of Sorghum Powdered Drink [PDF]
BIO Web of ConferencesSorghum, 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 +1 more
doaj +1 more source
Optimization of cholesterol removal, growth and fermentation patterns of Lactobacillus acidophilus ATCC 4962 in the presence of mannitol, fructo-oligosaccharide and inulin: a response surface methodology approach [PDF]
, 2005 Aims: To optimize cholesterol removal by Lactobacillus acidophilus ATCC 4962 in the presence of prebiotics, and study the growth and fermentation patterns of the prebiotics.
Liong, Min Tze, Shah, Nagendra P
core +1 more source
Monosodium glutamate delivered in a protein-rich soup improves subsequent energy compensation [PDF]
, 2014 Previous research suggests that monosodium glutamate (MSG) may have a biphasic effect on appetite, increasing appetite within a meal with its flavour-enhancing effect, but enhancing subsequent satiety due to its proposed role as a predictor of protein ...
Blundell +7 more
core +1 more source