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Journal of Food Engineering, ISSN 0260-8774, 06/2020, Volume 274, p. 109844
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2011, Volume 105, Issue 3, pp. 468 - 476
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 04/2020, Volume 270, p. 109779
We compared the effects of the use of microwaves during freeze drying with conventional freeze drying on the structure and storage behavior of dried raspberry... 
Anthocyanin | Plant protein | Ascorbic acid | Maltodextrin | Color | Sorption isotherm
Journal Article
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 2010, Volume 11, Issue 2, pp. 342 - 351
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 01/2014, Volume 55, Issue 1, pp. 203 - 209
The aim of this study was to produce a natural pigment powder with functional properties. To optimise the spray-drying process, a central composite design with... 
Antimicrobial activity | Spray-drying | Maltodextrin | Anthocyanins | Leishmania amazonensis, pomace
Journal Article
International Journal of Applied Pharmaceutics, ISSN 0975-7058, 03/2019, Volume 11, Issue 2, pp. 77 - 85
Journal Article
ChemMedChem, ISSN 1860-7179, 02/2018, Volume 13, Issue 3, p. 208
The Front Cover shows a blueprint of a defined carbohydrate (candy) that is literally devoured by the bacterial cell via maltodextrin transporters. Attaching... 
Biodegradation | Carbohydrates | Maltodextrin | Bacteria | Icons | Confectionery | Localization
Journal Article
Applied and Environmental Microbiology, ISSN 0099-2240, 08/2017, Volume 83, Issue 16
We developed an in vitro enzyme system to produce myo-inositol from starch. Four enzymes were used, maltodextrin phosphorylase (MalP), phosphoglucomutase... 
Phosphates | Enzymes | Heat treatment | Potatoes | Starch | Inositol-3-phosphate synthase | Effects | Maltodextrin phosphorylase | Myo-Inositol-1 (or 4)-monophosphatase | Cells | Phosphorylase | Phosphoglucomutase | Proteins | NAD | Amylose | E coli | Maltodextrin | Pullulanase
Journal Article
Starch ‐ Stärke, ISSN 0038-9056, 03/2018, Volume 70, Issue 3-4, pp. 1700122 - n/a
Resistant starch have a low glycemic index and its consumption have been associated with the prevention and reduction of colon cancer, diabetes mellitus, and... 
functional properties | pyrodextrinization | enzyme‐resistant maltodextrin | resistant starch | enzyme-resistant maltodextrin | CRYSTALLINITY | AMYLOSE | FOOD SCIENCE & TECHNOLOGY | PHASEOLUS-LUNATUS | CORN | RETROGRADATION | POTATO STARCH | GELATINIZATION | Hydrolysis | Dextrins
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 06/2015, Volume 165, pp. 149 - 155
Abstract In this study, nano-particles of saffron extract (<100 nm) were encapsulated by spray drying. For this objective, the primary saffron water... 
Double layer | Saffron | Nano-particles | Multiple emulsions | MALTODEXTRIN | ALGINATE | FOOD SCIENCE & TECHNOLOGY | COMPONENTS | CROCUS-SATIVUS | ENGINEERING, CHEMICAL | OIL | POLYSACCHARIDES | MICROENCAPSULATION | Milk proteins | Pectin
Journal Article
Journal Article
LWT, ISSN 0023-6438, 08/2019, Volume 110, pp. 182 - 189
Maltogenic amylase (MAase) was encapsulated into maltodextrin (MD) with two dextrose equivalents (DEs). The encapsulated enzymes (EnEs) with different... 
Encapsulation | Gluten-free bread | Maltodextrin | Staling | Maltogenic amylase | MALTODEXTRINS | QUALITY | FOOD SCIENCE & TECHNOLOGY | ALPHA | WHEAT | ENZYME | FLOUR | IMPROVEMENT | MICROENCAPSULATION | DOUGH PROPERTIES
Journal Article
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