Results 71 to 80 of about 2,115 (187)

Phase behaviour of gelatin/polydextrose mixtures at high levels of solids

, 2012
This investigation focuses on understanding the phase behaviour of gelatin when mixed with polydextrose (co-solute) primarily at high solid concentrations.
Stefan Kasapis (18030916), Omar Almrhag (20025855), Lita Katopo (19983240), Deeptangshu Chaudhary (20005842), Paul George (4851874), Anna Bannikova (3423191)   +5 more
core   +2 more sources

Maillard reaction-based conjugation of pea protein and prebiotic (polydextrose): optimization, characterization, and functional properties enhancement

Frontiers in Sustainable Food Systems
There is a growing demand for plant-based protein ingredients with improved functionality for use in diverse food and nutraceutical applications.
Hina Khan, Priti Mudgil, Shaikha Ali Salem Alkaabi, Yamna Hamad Salem AlRashdi, Sajid Maqsood, Sajid Maqsood   +5 more
doaj   +1 more source

Phase transitions of wheat starch-water systems containing polydextrose

, 2018
Equivalent concentrations of polydextrose and sucrose had similar effects on phase transitions of wheat starch-water systems. Onset and peak gelatinization temperatures were increased similarly with the two solutes. This was true with varied water:starch
김광옥
core   +1 more source

Utilization of Fruit Juice Processing Wastes as Prebiotic Ingredients in Probiotic Yogurt: Effects on Microbial Short Chain Fatty Acid Production

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
This study evaluated fruit juice processing wastes (apricot, peach, apple, and grape pomace) as prebiotic sources in probiotic yogurt. The addition of these pomaces led to significant increases (p < 0.05) in short‐chain fatty acids (acetate, butyrate, propionate), benefiting gut microbiota.
Melike Demirkol, Zekai Tarakçi
wiley   +1 more source

Encapsulation of Red Cabbage (Brassica oleracea L. var.capitata L. f. rubra) Anthocyanins by Spray Drying using Different Encapsulating Agents

Brazilian Archives of Biology and Technology, 2015
This study aimed to evaluate the influence of the drying air temperature (140 and 160°C) and the concentration of encapsulating agents gum Arabic and polydextrose (10 and 15%) on the physicochemical characteristics of the red cabbage extract obtained ...
Anahi Bernstein, Caciano Pelayo Zapata Noreña   +1 more
doaj   +1 more source

Co‐Encapsulation of Probiotics and Prebiotics: Techniques and Applications in Food Fortification

Food Science &Nutrition, Volume 13, Issue 6, June 2025.
This review explores various co‐encapsulation techniques and their impact on the survival and functionality of probiotics and prebiotics in food systems. It discusses the types of probiotics and prebiotics suitable for co‐encapsulation, the polysaccharides and proteins commonly used as wall materials, and the potential applications of these systems in ...
D. S. Shanuke, Nilmini Buddhika D. P. Ranasinghage, Ashinshana U. Illippangama, Jayani Kulathunga, Mithila D. Bandara   +4 more
wiley   +1 more source

Comparative study of physicochemical and thermal stability of different commercial soluble dietary fibres as alternative glass formers for spray-dried food powders

International Journal of Food Properties
The rising demand for functional low-calorie ingredients with improved powder stability has increased interest in soluble dietary fibers (SDFs) as alternatives to conventional maltodextrins.
Parlan Parlan, Bambang Nurhadi, Riksfardini Annisa Ermawar, Adi Md Sikin   +3 more
doaj   +1 more source

Inhibition of lipase activities by basic polysaccharide

Journal of Lipid Research, 2007
Basic polysaccharide strongly inhibited the hydrolysis of trioleoylglycerol (TO) emulsified with phosphatidylcholine and taurocholate by either pancreatic lipase or carboxylester lipase.
Takahiro Tsujita, Hiroe Takaichi, Takeshi Takaku, Toshiya Sawai, Naoyuki Yoshida, Jun Hiraki   +5 more
doaj   +1 more source

High-resolution temporal profiling of the human gut microbiome reveals consistent and cascading alterations in response to dietary glycans

Genome Medicine, 2020
Background Dietary glycans, widely used as food ingredients and not directly digested by humans, are of intense interest for their beneficial roles in human health through shaping the microbiome.
Richard Creswell, Jie Tan, Jonathan W. Leff, Brandon Brooks, Michael A. Mahowald, Ruth Thieroff-Ekerdt, Georg K. Gerber   +6 more
doaj   +1 more source

European Consensus on Malabsorption—UEG & SIGE, LGA, SPG, SRGH, CGS, ESPCG, EAGEN, ESPEN, and ESPGHAN

United European Gastroenterology Journal, Volume 13, Issue 5, Page 773-797, June 2025.
ABSTRACT Malabsorption is a complex and multifaceted condition characterised by the defective passage of nutrients into the blood and lymphatic streams. Several congenital or acquired disorders may cause either selective or global malabsorption in both children and adults, such as cystic fibrosis, exocrine pancreatic insufficiency (EPI), coeliac ...
Marco Vincenzo Lenti, Heinz Florian Hammer, Ilja Tacheci, Rosa Burgos, Stephane Schneider, Anastasiou Foteini, Aleksejs Derovs, Jutta Keller, Ilse Broekaert, Marianna Arvanitakis, Dan Lucian Dumitrascu, Oscar Segarra‐Cantón, Željko Krznarić, Juris Pokrotnieks, Gonçalo Nunes, Johann Hammer, Loris Pironi, Marc Sonyi, Cristina Maria Sabo, Juan Mendive, Adrien Nicolau, Jernej Dolinsek, Denisa Kyselova, Lucrezia Laterza, Antonio Gasbarrini, Teodora Surdea‐Blaga, Jorge Fonseca, Christos Lionis, Gino Roberto Corazza, Antonio Di Sabatino   +29 more
wiley   +1 more source