The effect of alpha-cyclodextrin on post-prandial glucose excursions, a systematic meta analysis
Alpha-cyclodextrin (αCD) is a bacterial product that is widely used as a food ingredient. In the EU, αCD is regulated
Category: Food
CD-based emulsion for food 3D printing
β-CD modified by chitosan (CS) via electrostatic interactions and hydrogen bonds was used to fabricate high internal phase emulsions (HIPEs)
Nutritional products from Nutrinovex with CD
Nutrinovex Longovit 360 Energy Gel is a food supplement of gel form based on carbohydrates (fructose, isomaltulose, maltodextrin, cyclodextrin, pregelatinized
Methanol detection by film strips containing CD polymer
Due to the serious threat of methanol to human health, the convenient, quick and specific detection of methanol is of
Emulsions synergistically stabilized by γ-cyclodextrin/sodium caseinate/alginate for food applications
Developing natural, safe, and biocompatible emulsion stabilizers for highly stable emulsions remains a difficult challenge. In this study, stable nano-scale
β-cyclodextrin-TiO2 cellulose acetate and polylactic acid bionanocomposites for food packaging
Polylactic acid (PLA) and cellulose acetate (CA) as biodegradable polymers are being highly exploited in the development of innovative materials
β-Cyclodextrin as the Key Issue in Production of Acceptable Low-Cholesterol Dairy Products
The application of cyclodextrins in food technology is extensive due to their unique ability to form complexes with many bioactive
The impact of cyclodextrins on the in vitro digestion of native and gelatinised starch and starch present in a sugar-snap cookie
CDs can bind to the active site of pancreatic α-amylase and competitively inhibit the enzyme. Adding 0.100 mg CD/mg native
Alpha-CD powder and tablets in Japan
Consumption of pure or flavoured a-CD is becoming a trendy, fashionable custom in Japan. Various products are available in both
Review Ring-Opening of Cyclodextrins: An Efficient Route to Pure Maltohexa-, Hepta-, and Octaoses
Many preparations of maltooligosaccharides have been described in literature, essentially using enzymatic or biotechnological processes. These compounds, derived from starch,