Foods, 2020 Conscious consumers have created a need for constant development of technologies and food ingredients. This study aimed to examine the properties of emulsions and spray-dried microcapsules prepared from hempseed oil by employing a combination of ...
Marcin Andrzej Kurek +1 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
Upcycling pineapple biomass waste to produce maltodextrin through enzymatic hydrolysis
International Journal of Food PropertiesPineapple biomass waste (PBW), a by-product from the production of bromelain from pineapple, was used in this study to produce maltodextrin through water extraction of the starch followed by enzymatic hydrolysis.
Bambang Nurhadi +10 more
doaj +1 more source
Rheological and Microstructure Evaluations of Amorphous Sucrose-Maltodextrin-Sodium Citrate Mixture
Applied Rheology, 2017 Rheological properties and the mechanical relaxation behavior of rubbery amorphous sucrose-maltodextrin-sodium citrate systems were studied at room temperature using the small amplitude oscillatory shear test in the frequency range of 0.1 - 150 Hz.
Sritham Eakasit, Gunasekaran Sundaram
doaj +1 more source
Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells [PDF]
, 2018 Red wine polyphenols are known for their implications for human health protection, although they suffer from high instability. For this reason, a red wine powder was prepared by freeze-drying encapsulation in maltodextrin/arabic gum matrix, and its ...
Chirife, Jorge +3 more
core +1 more source
Application of Foam Mat Drying for the Production of Tempoyak Powder
AgritechThe production of tempoyak powder is a significant attempt to preserve tempoyak. Therefore, this study aimed to determine the proper amount of albumin and maltodextrin to produce tempoyak powder using foam mat drying.
Rozi Satria Utama +2 more
doaj +1 more source
Produksi Antosianin Tersalut Maltodekstrin Dari Kelopak Bunga Rosella (Hibiscus Sabdariffa, L.) Dan Aplikasinya Dalam Pengolahan Pangan Fungsional [PDF]
, 2017 Production of anthocyanin maltodextrin coating from roselle\u27s petals (Hibiscus Sabdariffa,L.) and application in processing functional food has been investigated.
Irsyad, M. (Muhammad)
core
Physical Properties Of Powdered Roselle-Pineapple Juice - Effects Of Maltodextrin [PDF]
, 2009 A study was conducted using LabPlant SD-06 Spray Dryer to produce spray-dried rosellepineapple powder. Roselle calyces and pineapples were extracted under optimum condition. Three different maltodextrin DE 10 concentrations (3%, 5% and 10%) were added
Bakalis, Evangelos +3 more
core +1 more source
Effect of curing conditions and harvesting stage of maturity on Ethiopian onion bulb drying properties [PDF]
, 2019 The study was conducted to investigate the impact of curing conditions and harvesting stageson the drying quality of onion bulbs. The onion bulbs (Bombay Red cultivar) were harvested at three harvesting stages (early, optimum, and late ...
Adgo, Enyew +8 more
core +1 more source
Effects of repeated consumption on sensory-enhanced satiety [PDF]
, 2014 Previous research suggests that sensory characteristics of a drink modify the acute satiating effects of its nutrients, with enhanced satiety evident when a high energy drink was thicker and tasted creamier.
Booth +5 more
core +1 more source