In this study, febantel was dissolved under increased temperature in a nonionic surfactant Lutrol L44® and subsequently mixed into an aqueous maltodextrin solution. After 8h under static conditions, coacervation or phase separation took place. (1)H NMR spectra and HPLC analysis showed that the upper phase contained mainly all febantel, while no febantel was detected in the lower phase. Fluoresc...

The polysaccharide maltodextrin (Mdx) can provide a low cost alternative to substitute the fractioned dextran for the use with polyethylene glycol (PEG) in aqueous two-phase polymer polymers systems. Aqueous two-phase system (ATPS) partitioning has been used to recover and concentrate proteins from Shrimp Waste and offers many advantages along with biomass removal. In this work we have studied ...

Mammals' affinity for sweet tastes exists alongside dramatic variation among species and individuals in responses to sweeteners. The present paper focused on consumption by Occidental High- (HiS) and Low-Saccharin (LoS)-consuming rats in 23-h 2-bottle tests of 2 sweeteners for which few data from rats are available: SC45647 and sucralose. Every HiS and LoS rat preferred SC45647 to water at ever...

Background. Oropharyngeal receptors signal presence of carbohydrate to the brain. Mouth rinses with a carbohydrate solution facilitate corticomotor output and improve time-trial performance in well-trained subjects in a fasted state. We tested for this effect in nonathletic subjects in fasted and nonfasted state. Methods. 13 healthy non-athletic males performed 5 tests on a cycle ergometer. Aft...

Recent literature suggests that ergogenic substances may play a beneficial role in intermittent exercise. Maltodextrin supplementation has been investigated soccer players, but few studies have reported. The aim of this study was to evaluate the effect 6% maltodextrin on capillary lactate players. carried out during training, which characterised by intense activity (90 min). Participants (n = 2...

Solutions of maltodextrins (MD) with the dextrose equivalent (D.E.) 9-12 and D.E. 23-27 were mixed with lactose solutions at different ratios. Freeze-dried amorphous solids of lactose and lactose-MD were prepared from solutions containing 20% total solids. The ratios of lactose and MD were 90:10, 80:20, and 70:30 (w/w). Crystallization rate of amorphous lactose was followed from changes in wate...

The aim of this study was to determine the effect incorporation apple puree and maltodextrin agar sol on sorption properties structure dried gel. different drying methods behaviour aerated gels also observed. with addition 25% 40% concentration or without were prepared dried. foamed gel subjected freeze-drying, air-drying vacuum-drying. (adsorption isotherms, water uptake in time) investigated....

introduction : soybean is an excellent plant protein source with diverse applications in food systems. despite numerous commercial applications and rich nutritional properties of soybeans, soy proteins are sensitive to heat and other damaging agents during food processing which can limit their applications in food industries. maillard reaction includes a series of chemical reactions between the...