Bibliografías temáticas / Polydextrose

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Literatura académica sobre el tema "Polydextrose"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 20 de febrero de 2023

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Artículos de revistas sobre el tema "Polydextrose"

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Santos, Elisvânia Freitas dos, Kathia Hitomi Tsuboi, Marina Rachel Araújo, Mônica Almeida Falconi, Arthur C. Ouwehand, Nelson Adami Andreollo, and Celio Kenji Miyasaka. "Ingestion of polydextrose increase the iron absorption in rats submitted to partial gastrectomy." Acta Cirurgica Brasileira 25, no. 6 (December 2010): 518–24. http://dx.doi.org/10.1590/s0102-86502010000600011.

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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 20 and 20 each respectively. The animals were fed with a control diet (AIN-93M) without polydextrose or a diet containing polydextrose (50g/Kg of diet) for eight weeks. They were divided into four subgroups: sham-operated and Billroth II gastrectomy and with or without polydextrose. Two animals died during the experiment. All rats submitted to
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Beloshapka, Alison N., Amanda K. Wolff, and Kelly S. Swanson. "Effects of feeding polydextrose on faecal characteristics, microbiota and fermentative end products in healthy adult dogs." British Journal of Nutrition 108, no. 4 (November 16, 2011): 638–44. http://dx.doi.org/10.1017/s0007114511005927.

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Polydextrose is a potential prebiotic, but has not been well tested in dogs. Thus, the objective of the present study was to determine the effects of polydextrose on faecal characteristics, microbial populations and fermentative end products in healthy adult dogs. A total of eight adult hound dogs (3·5 (sem0·5) years; 20 (sem0·5) kg) were randomly allotted to one of four test diets containing the following concentrations of polydextrose: (1) 0 % (control); (2) 0·5 %; (3) 1·0 %; or (4) 1·5 %. A Latin square design was used, with each treatment period lasting 14 d (days 0–10 adaptation; days 11–
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Míčková, K., J. Čopíková, and A. Synytsya. "Determination of polydextrose as a fat replacer in butter." Czech Journal of Food Sciences 25, No. 1 (January 7, 2008): 25–31. http://dx.doi.org/10.17221/738-cjfs.

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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). The resulting condensation product has no chemically defined structure but it represents a mixture of polymerisation products. The determination of polydextrose in butter is complicated owing to a large excess of fats and to the presence of other compounds, mainly proteins. FT-IR spectroscopy seems to be a satisfying method for the detection of polydextrose in samples derived from food products. The presence of po
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Soong, Yean Yean, Wen Xin Lim, Melvin Khee Shing Leow, Phei Ching Siow, Ai Ling Teh, and Christiani Jeyakumar Henry. "Combination of soya protein and polydextrose reduces energy intake and glycaemic response via modulation of gastric emptying rate, ghrelin and glucagon-like peptide-1 in Chinese." British Journal of Nutrition 115, no. 12 (April 29, 2016): 2130–37. http://dx.doi.org/10.1017/s0007114516001689.

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AbstractThe short-term effect of soya protein, polydextrose and their combination on energy intake (EI) was investigated in Chinese. In total, twenty-seven healthy, normotensive and lean Chinese men aged 21–40 years were given four different soyabean curd preloads with or without polydextrose. The study was a repeated-measure, randomised, cross-over design. The consumption of high-protein soyabean curd alone or in addition with polydextrose as a preload led to greater reduction in EI at a subsequent meal. A similar observation was also found after intake of low-protein soyabean curd with polyd
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Yang, Jin Han, Thi Thu Tra Tran, and Van Viet Man Le. "Hypolipidemic and Hepatoprotective Effects of High-Polydextrose Snack Food on Swiss Albino Mice." Journal of Nutrition and Metabolism 2020 (March 14, 2020): 1–6. http://dx.doi.org/10.1155/2020/5104231.

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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. Addition of high-polydextrose snack to the high-fat diet resulted in significant reduction in the liver weight, the accumulation of lipid droplets in liver, and the liver damage of hyperlipidemic mice in comparison with the high-fat diet. The high-polydextrose snack also decreased the content of total triglyceride, cholesterol, and low-density lipop
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Kovačević, D., K. Mastanjević, and J. Kordić. "Cryoprotective effect of polydextrose on chicken surimi." Czech Journal of Food Sciences 29, No. 3 (May 13, 2011): 226–31. http://dx.doi.org/10.17221/201/2008-cjfs.

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Two thermal analysis techniques – Differential scanning calorimetry (DSC) and Differential thermal analysis (DTA), – were used to study the cryoprotective effects of polydextrose on chicken surimi. The samples of chicken surimi were mixed with: (a) different mass fractions of polydextrose (w = 2–10%), (b) κ-carrageenan (w = 0.5%) and different mass fractions of polydextrose (w = 2–10%), and (c) NaCl (w = 2%) and different mass fractions of polydextrose (w = 2–10%). Chicken surimi was produced following a modified procedure of Dawson e
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KOBAYASHI, Tsuneo, Harue YOSHINO, and Bunpei MORI. "Determination of "Polydextrose"." Journal of the agricultural chemical society of Japan 63, no. 10 (1989): 1611–13. http://dx.doi.org/10.1271/nogeikagaku1924.63.1611.

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Tiihonen, Kirsti K., Henna Röytiö, Heli Putaala, and Arthur C. Ouwehand. "Polydextrose functional fibre." Nutrafoods 10, no. 2-3 (April 2011): 23–28. http://dx.doi.org/10.1007/bf03223385.

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Röytiö, H., and A. C. Ouwehand. "The fermentation of polydextrose in the large intestine and its beneficial effects." Beneficial Microbes 5, no. 3 (September 1, 2014): 305–13. http://dx.doi.org/10.3920/bm2013.0065.

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Polydextrose is a randomly bonded glucose polymer with a highly branched and complex structure. It resists digestion in the upper gastrointestinal tract and is partially fermented in the large intestine by the colonic microbes. Due to its complex structure, a plethora of microbes is required for the catabolism of polydextrose and this process occurs slowly. This gradual fermentation of polydextrose gives rise to moderate amounts of fermentation products, such as short chain fatty acids and gas. The production of these metabolites continues in the distal part of the colon, which is usually cons
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Guimarães, Ívina Catarina de Oliveira, Maria Helena Miguez da Rocha Leão, Carlos José Pimenta, Larissa de Oliveira Ferreira, and Eric Batista Ferreira. "Development and description of light functional dulce de leche with coffee." Ciência e Agrotecnologia 36, no. 2 (April 2012): 195–203. http://dx.doi.org/10.1590/s1413-70542012000200008.

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This study deals with development of a "dulce de leche" (DL) with coffee, with low caloric content and functional properties. Through rotational central composite design, eleven DLs were formulated with different polydextrose and sucralose levels. The results were analyzed by means of response surface and ANOVA. The addition of polydextrose led to the increase in moisture and water activity and reduction in the ash and soluble solids contents. In the formulations with greater levels of sucralose and polydextrose, there was an increase in the ash, acid and fiber content. Greater yield was achie
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Tesis sobre el tema "Polydextrose"

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Derensy-Dron, Danielle. "Etude structurale de polymères glucidiques de type polydextrose." Lille 1, 1998. https://pepite-depot.univ-lille.fr/LIBRE/Th_Num/1998/50376-1998-61.pdf.

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Notre travail a consiste en la caracterisation d'un polyglucose issu de la polymerisation de glucose en presence d'acide sulfurique fabrique par la societe roquette et d'un polydextrose obtenu par polymerisation de glucose et de sorbitol en presence d'acide citrique commercialise par la societe pfizer. Le developpement d'une approche semi-quantitative par electrospray (es) et par matrix assisted laser desorption (mald) ayant pour but de determiner les parametres de distribution, a necessite l'optimisation des conditions experimentales. La comparaison avec la technique de chromatographie de fil
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Pateras, Irene. "Effects of sucrose replacement by polydextrose on structure development of cakes." Thesis, Oxford Brookes University, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.303664.

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Full and partial substitution of sucrose with polydextrose, and its effects on properties of batters and structure development of cakes were studied. Although substitution levels around 25% did not alter the properties of the system, higher levels of replacement resulted in significant changes in batter and cake properties. The effects of sucrose replacement by polydextrose on starch gelatinization and egg protein denaturation temperatures were studied by differential scanning calorimetry in model systems. Experiments showed that polydextrose raises gelatinization temperature more than sucrose
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Ross, Dianne S., of Western Sydney Hawkesbury University, and Faculty of Science and Technology. "Development of biscuits with reduced levels of sugar and fat." THESIS_FST_xxx_Ross_D.xml, 1996. http://handle.uws.edu.au:8081/1959.7/28.

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The market drive to develop lite foods in Australia. Extensive research has been conducted in the area of dairy products and processed meats. Some research has been carried out on cookies, crackers and cakes, whilst little has been done on plain sweet biscuits. As plain sweet biscuits have a considerable share of the Australian biscuit market, the potential for reducing sugar and fat in this variety was investigated. The functional properties of polydextrose as a sugar and a fat replacer were also determined. Replacements of up to 100% sugar and 50% fat were separately achieved using polydextr
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Mohammad, Tasnim. "Sucrose reduction in white layer cake." Kansas State University, 2014. http://hdl.handle.net/2097/18218.

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Master of Science<br>Department of Food Science<br>J. Scott Smith<br>The prevalence of diabetes along with the perceived impact of sugar on health in general has increased the demand for reduced-sugar and sugar-free baked products. Cakes typically contain large quantities of sucrose which affects not only flavor but also color, volume, and texture. This study evaluated the effect of replacing sucrose in white layer cakes with polydextrose and two artificial sweeteners: sucralose and stevia extract. White layer cakes were made using AACCI Method 10-90.01. Batter properties were evaluated by
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O'Niones, Kevin J. "RHEOLOGICAL, FOAM, AND PHYSICAL PROPERTIES OF LOW SUCROSE MERINGUE AND ANGEL FOOD CAKE FORMULATED WITH NON-NUTRITIVE SWEETENERS AND POLYDEXTROSE." UKnowledge, 2014. http://uknowledge.uky.edu/animalsci_etds/35.

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The object of this research was to determine if an acceptable angel food cake alternative could be produced that had reduced calories and sucrose content. This was accomplished through replacing sucrose in meringue, angel food cake batter, and baked angel food cakes with polydextrose and either sucralose, acesulfame-K, or Rebaudioside A at different replacement levels (25, 50, 75, 100%). Meringue and cake batter properties were measured using rheological techniques. Baked angel food cakes were analyzed based on height, weight loss, moisture content, color, and TPA analysis. With meringue batte
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Ross, Dianne S. "Development of biscuits with reduced levels of sugar and fat." Thesis, View thesis, 1996. http://hdl.handle.net/1959.7/uws:28.

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The market drive to develop lite foods in Australia. Extensive research has been conducted in the area of dairy products and processed meats. Some research has been carried out on cookies, crackers and cakes, whilst little has been done on plain sweet biscuits. As plain sweet biscuits have a considerable share of the Australian biscuit market, the potential for reducing sugar and fat in this variety was investigated. The functional properties of polydextrose as a sugar and a fat replacer were also determined. Replacements of up to 100% sugar and 50% fat were separately achieved using polydextr
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7

Marinho, Júlia Fernanda Urbano. "Desenvolvimento e avaliação de sorbets probióticos e simbióticos elaborados com polpa de Juçara (Euterpe edulis)." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-05052016-093018/.

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O objetivo deste trabalho foi desenvolver e avaliar diferentes formulações de sorbets probióticos e simbióticos a base de polpa de juçara (Euterpe edulis), de modo a combinar os efeitos benéficos à saúde dos compostos fenólicos deste fruto com os benefícios dos probióticos e prebióticos. Para isso, foram utilizados os microrganismos L. acidophilus e L. paracasei e a fibra polidextrose, além da elaboração de uma amostra controle sem tais elementos para efeito de comparação. Primeiramente, a polpa de juçara pasteurizada utilizada na produção dos sorbets foi avaliada de acordo com suas caracterís
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Frighetto, Juan Marcel. "PRODUÇÃO DE SORVETES COM CARACTERÍSTICAS SIMBIÓTICAS E AVALIAÇÃO DA SOBREVIVÊNCIA DE Lactobacillus paracasei EM CONDIÇÕES GASTROINTESTINAIS SIMULADAS." Universidade Federal de Santa Maria, 2012. http://repositorio.ufsm.br/handle/1/5722.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>Research has demonstrated that ice cream may be an appropriate vehicle for probiotic microorganisms and some prebiotic substances. Also, the widespread acceptance of ice cream, both by infantile, juvenile and adult public as well as by the elderly, and the increase of its consumption encourage the continuation of applied studies for developing functional ice cream. However, current researches refer mostly to the viability of probiotic micro-organisms during the product s storage period, while references of the survival of these mic
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Ucles, Santos Jose Ricardo. "Desenvolvimento de pão de queijo funcional pela incorporação de isolado proteico de soja e polidextrose." [s.n.], 2006. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256339.

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Orientador: Fernanda Paula Collares<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-06T15:44:35Z (GMT). No. of bitstreams: 1 UclesSantos_JoseRicardo_M.pdf: 2719947 bytes, checksum: c27f8219ba712b28246c216abd73b478 (MD5) Previous issue date: 2006<br>Resumo: O pão de queijo, um produto tipicamente brasileiro, é considerado um produto de panificação que não contém glúten, pois em sua formulação não é utilizada farinha de trigo e sim fécula nativa de mandioca ou fécula de mandioca fermentada naturalmente e
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LIN, SHENG-DUN, and 林聖敦. "Studies on the quality improvement of reduced-calorie candied kumquat by polydextrose." Thesis, 1991. http://ndltd.ncl.edu.tw/handle/52059553634994792278.

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Capítulos de libros sobre el tema "Polydextrose"

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Bährle-Rapp, Marina. "Polydextrose." In Springer Lexikon Kosmetik und Körperpflege, 436. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_8098.

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Stowell, Julian D. "Prebiotic Potential of Polydextrose." In Prebiotics and Probiotics Science and Technology, 337–52. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-79058-9_11.

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Stewart, Maria. "Fermentability of Polydextrose, Resistant Maltodextrin, and Other Soluble Fibers: Prebiotic Potential." In Nondigestible Carbohydrates and Digestive Health, 273–94. Oxford, UK: Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9780470958186.ch11.

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"Polydextrose." In Alternative Sweeteners, 506–23. CRC Press, 2016. http://dx.doi.org/10.1201/b11242-30.

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"Polydextrose." In Fiber Ingredients, 187–218. CRC Press, 2009. http://dx.doi.org/10.1201/9781420043853-13.

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Stowell, Julian. "Polydextrose." In Fiber Ingredients. CRC Press, 2009. http://dx.doi.org/10.1201/9781420043853-c9.

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"Pilze to Polydextrose." In RÖMPP Lexikon Lebensmittelchemie, edited by Gerhard Eisenbrand and Peter Schreier. Stuttgart: Georg Thieme Verlag, 2006. http://dx.doi.org/10.1055/b-0036-133775.

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Putaala, Heli. "Polydextrose in Lipid Metabolism." In Lipid Metabolism. InTech, 2013. http://dx.doi.org/10.5772/51791.

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Technical, AACC. "Polydextrose in Foods by Ion Chromatography." In AACC International Approved Methods. AACC International, 2009. http://dx.doi.org/10.1094/aaccintmethod-32-28.01.

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Craig, S., J. Holden, H. Frier, J. Troup, and M. Auerbach. "Polydextrose as Soluble Fiber and Complex Carbohydrate." In Complex Carbohydrates in Foods. CRC Press, 1999. http://dx.doi.org/10.1201/9780203909577.ch18.

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