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inulin formulation on the microstructure and viscoelastic properties of low-fat mayonnaise containing modified starch . J. Appl. Polym. Sci., , 130 , 801 – 809

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1648 Gibson, G. R., Beatty, E. R., Wang, X. & Cummings, J. H. (1995): Selective stimulation of bifidobacteria in the human colon by oligofructose and inulin. Gastroenterology , 108 , 975

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Abstract  

Melting behaviour of powder inulin has been studied by differential scanning calorimetry. DSC curves show two endothermic peaks, relative to water elimination and to inulin melting, respectively. The second peak is dependent on inulin type and a shift to a higher temperature is observed with increasing average polymerisation degree (DP) of the sample. For similar crystallinity index, linear relations have been underlined and so predicting inulin mean DP can be done by DSC analysis. The study shows that a relatively high heating rate (25°C min–1) can be used and brings a supplementary interest by an important reduction of analysis time.

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. & Pátkai, Gy. (1996): Suitability of Hungarian Jerusalem artichoke cultivars for food industrial processing. Proceedings of the Sixth Seminar on Inulin . Braunschweig, Germany, pp. 51–56. Pátkai Gy

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Acta Alimentaria
Authors: P. Penksza, R. sárosi, R. Juhász, K. Manninger-kóczán, B. Szabó-Nótin, L. Szakács, and J. Barta

Arcia, P.L., Costell, E. & Tárrega, A. (2011): Inulin blend as prebiotic and fat replacer in dairy desserts: Optimization by response surface methodology. J. Dairy Sci., 94, 2192

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Acta Alimentaria
Authors: R. Sárosi, K. Manninger-Kóczán, P. Penksza, R. Juhász, B. Szabó-Nótin, L. Szakács, and J. Barta

Abrams, S.A., Griffin, I.J., Hawthorne, K.M., Liang, L.L., Gunn, S.K., Darlington, G. & Ellis, K.J. (2005): A combination of prebiotic short- and long-chain inulin-type fructans enhances calcium

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Acta Alimentaria
Authors: I. Rumora, I. Kobrehel Pintarić, J. Gajdoš Kljusurić, O. Marić, and D. Karlović

. 2008 138 1189S 1191S Kalyani Nair, K., Kharb, S. & Thompkinson, D.K. (2010): Inulin dietary fiber with

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58 61 Scholz-Ahrens, K.E. & Schrezenmeier, J. (2007): Inulin and oligofructose and mineral metabolism: the evidence from animal trials. J. Nutr. , 137 , 2513

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Acta Alimentaria
Authors: A. Dobrinčić, L. Tuđen, M. Repajić, I. Elez Garofulić, Z. Zorić, V. Dragović-Uzelac, and B. Levaj

compounds. Generally, maltodextrin and gum arabic are frequently used carriers in plant extracts’ and fruit juices’ spray drying due to their properties that enable them to obtain good quality powders ( Tupuna et al., 2018 ). Oligosaccharide inulin as

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A first attempt at the separation of fructo-oligosaccharides (FOS) and inulin mixtures is presented. Preliminary results obtained by automated multiple development (AMD) of diol layers with an acetonitrile-acetone-water polarity gradient are reported. The method is very promising and highly suitable for simple, direct analysis of complex mixtures of fructo-oligosaccharides (FOS) and inulin in samples of natural origin.

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