Zobrazeno 1 - 10
of 539
pro vyhledávání: '"Polydextrose (P)"'
Autor:
Hina Khan, Priti Mudgil, Shaikha Ali Salem Alkaabi, Yamna Hamad Salem AlRashdi, Sajid Maqsood
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
There is a growing demand for plant-based protein ingredients with improved functionality for use in diverse food and nutraceutical applications. In line with this, the current study aimed to investigate the effect of plant protein-prebiotic (polydex
Externí odkaz:
https://doaj.org/article/f350db4f048e4471aefd051e520c1348
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 3, Pp 140-147 (2024)
To explain the moisture adsorption properties and improve the package material of polydextrose product, the adsorption and desorption isotherms of five domestic samples with initial moisture content (IMC) of 1.01%~4.89% were determined in this study
Externí odkaz:
https://doaj.org/article/2da70dd821214fdb8ca365c41ff1d703
Akademický článek
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Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101347- (2024)
Increased prevalence of diabetes prompts the development of foods with reduced starch digestibility. This study analyzed the impact of adding soluble dietary fiber (inulin-IN; polydextrose-PD) to baked gluten-starch matrices (7.5–13%) on microstruc
Externí odkaz:
https://doaj.org/article/6a0efb604c174cf383d95f4b19e477f3
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 23, Iss 4, Pp 19-27 (2023)
Butter cookies refer to products obtained on the basis of visco-plastic dough, which is characterized by a significant amount of fat components, sugar, and the use of wheat flour with an average gluten content. Such a formulation makes the finished p
Externí odkaz:
https://doaj.org/article/be1936806fec45ee87481977d4700018
Publikováno v:
Gels, Vol 10, Iss 8, p 529 (2024)
As an anti-staling agent in bread, the desorption isotherm of polydextrose has not been studied due to a very long equilibrium time. The adsorption and desorption isotherms of five Chinese polydextrose products were measured in the range of 0.1–0.9
Externí odkaz:
https://doaj.org/article/649d81e0d18e431098ddbc66a72d9e37
Autor:
Yi Wang, Yaozhong Hu, Zhenhua Niu, Xuejiao Zhang, Dancai Fan, Xuemeng Ji, Huan Lv, Shuo Wang, Yanrong Zhao
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Single nutrient likes polyphenol or dietary fiber have been exhaustively investigated to validate their positive intervention in health or disease. Meanwhile, the common interaction of inner systems with the nutrient complex has not been well elucida
Externí odkaz:
https://doaj.org/article/214290750cdf4e2ca0a321d6890da58a
Akademický článek
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Autor:
TAÍSA R.T. FARIAS, MARIA CECÍLIA E.V. SCHIASSI, PATRÍCIA A.P. PEREIRA, VANESSA R. DE SOUZA, AMANDA M.T. LAGO, SORAIA V. BORGES, FABIANA QUEIROZ
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 95, Iss 1 (2023)
Abstract The aim of this study was to evaluate the effect of the bodying agents (erythritol, sorbitol, xylitol, and polydextrose) and their mixtures on the preparation of mixed Brazilian Cerrado fruit preserves (marolo, soursop, and sweet passion fru
Externí odkaz:
https://doaj.org/article/78cf5fd37c204069b45a74e2c7c970ba