Results 31 to 40 of about 134,265 (229)
Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation [PDF]
, 2016 The barberry (Berberis vulgaris) extract which is a rich source of anthocyanin was used for encapsulation with three different wall materials i.e., combination of gum Arabic and maltodextrin (GA+MD), combination of maltodextrin and gelatin (MD+GE) and ...
Akhavan Mahdavi, S. +3 more
core +1 more source
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
Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems [PDF]
, 2018 peer-reviewedEncapsulant systems are gaining wide practical interest due to their functional and nutritional properties. This paper was focusing on understanding structural relaxations in that systems near glass transition temperature.
Auty, Mark A. +3 more
core +1 more source
Crocin loaded nano-emulsions: Factors affecting emulsion properties in spontaneous emulsification [PDF]
, 2016 Spontaneous emulsification may be used for encapsulating bioactive compounds in food and pharmaceutical industry. It has several advantages over high energy and other low energy methods including, protecting sensitive compounds against severe conditions ...
Jafari, S.-M. +3 more
core +1 more source
Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin [PDF]
, 2016 The barberry (Berberis vulgaris) extract which is a rich source of anthocyanins was used for spray drying encapsulation with three different wall materials, i.e., combination of maltodextrin and gum Arabic (MD + GA), maltodextrin and gelatin (MD + GE ...
Akhavan Mahdavi, S. +3 more
core +1 more source
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 +2 more
doaj +1 more source
Mixed Spices at Culinary Doses Have Prebiotic Effects in Healthy Adults: A Pilot Study. [PDF]
, 2019 Spices were used as food preservatives prior to the advent of refrigeration, suggesting the possibility of effects on microbiota. Previous studies have shown prebiotic activities in animals and in vitro, but there has not been a demonstration of ...
Carpenter, Catherine L +11 more
core +1 more source
Physicochemical properties of starch-maltodextrin and starch-maltodextrin-glucose systems
Potravinarstvo Slovak Journal of Food Sciences, 2012 Starch is a widely used food additive. The addition of other ingredients changes the physical properties of resulting systems. The aim of this study was to investigate the rheological characteristics and susceptibility to retrogradation of starch-maltodextrin and starch-maltodextrin-glucose systems.
Joanna Sobolewska-Zielińska +2 more
openaire +1 more source
Cogent Food & AgricultureThis 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 +6 more
doaj +1 more source
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 +2 more
doaj +1 more source