Results 11 to 20 of about 2,115 (187)
Hypolipidemic and Hepatoprotective Effects of High-Polydextrose Snack Food on Swiss Albino Mice
Journal of Nutrition and Metabolism, 2020 In this study, the hepatoprotective and hypolipidemic effects of high-polydextrose snack food on Swiss albino mice were investigated. The mice were randomly divided into three groups: control diet, high-fat diet, and high-fat and fiber diet groups ...
Jin Han Yang +2 more
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Ingestion of polydextrose increase the iron absorption in rats submitted to partial gastrectomy A ingestão de polidextrose aumenta a absorção de ferro em ratos submetidos à gastrectomia parcial [PDF]
Acta Cirúrgica Brasileira, 2010 PURPOSE: To investigate whether polydextrose stimulates iron absorption in rats submitted to partial gastrectomy and sham operated. METHODS: The rats were submitted to partial gastrectomy (Billroth II) or laparotomy (sham-operated control), in groups of ...
Elisvânia Freitas dos Santos +6 more
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Microorganisms, 2022 Pediococcus pentosaceus was cultivated in MRS medium supplemented or not with polydextrose under different conditions in order to evaluate its effect on cell growth, lactic acid and bacteriocin-like inhibitory substance (BLIS) production.
Maria Carolina Wanderley Porto +5 more
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ACI Avances en Ciencias e Ingenierías, 2013 The task of the present research was to quantify the effect of polydextrose and sugar contents on the manufacture of guanabana jam. The sugar content was, 50, 55 and 60 g, whereas for polydextrose was 0, 0.30, 0.60 and 0.90 g.
María José Rosero +3 more
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Textural and organoleptic properties of fat-free buffalo yogurt as affected by polydextrose
International Journal of Food Properties, 2020 The demand for functional, nutraceutical and low calories dairy products has grown in recent decades. The effects of using different concentrations of polydextrose (1.5%, 3%, and 5%) on the textural and organoleptic properties of fat-free buffalo set ...
Li Huang +6 more
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Re‐evaluation of polydextrose (E 1200) as a food additive [PDF]
EFSA Journal, 2021 This opinion deals with the re‐evaluation of polydextrose (E 1200) when used as a food additive. The Panel followed the conceptual framework for the risk assessment of certain additives and considered that: adequate exposure estimates were available; the
EFSA Panel on Food Additives and Flavourings (FAF) +29 more
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EFFECT OF POLYDEXTROSE AND Κ-CARRAGEENAN ON INITIAL FREEZING POINT OF CHICKEN SURIMI [PDF]
Poljoprivreda, 2007 Initial freezing points (Ti) of chicken surimi samples mixed with sodium tripolyphosphate (w = 0.3%), κ-carrageenan (w = 0.5 %) and different mass fractions of polydextrose (w = 1 -10%) were determined by use of differential thermal analysis (DTA ...
D. Kovačević +3 more
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Polydextrose and maintenance of normal defecation: evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006 [PDF]
EFSA Journal, 2016 Following an application from Tate & Lyle PLC submitted for authorisation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006 via the Competent Authority of the United Kingdom, the EFSA Panel on Dietetic Products, Nutrition and ...
EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA)
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Applied Sciences, 2021 Many functional food ingredients improve intestinal barrier function through their colonic fermentation products short chain fatty acids (SCFAs). Effects of individual SCFAs have been well studied, but the effects of SCFA mixtures–colonic fermentation ...
Yuan Yue +6 more
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Determination of polydextrose as a fat replacer in butter [PDF]
Czech Journal of Food Sciences, 2007 Polydextrose is used in several countries as a low caloric sugar and fat substitute (bulking agent). It is prepared by condensation of glucose, D-glucitol, and citric acid (89:10:1).
Kateřina Míčková +2 more
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