Results 181 to 190 of about 7,345 (214)
Some of the next articles are maybe not open access.
Infrared study of arabinoxylans
Journal of the Science of Food and Agriculture, 1994AbstractThe influence of substitution of the (1 → 4)‐β‐D‐xylan backbone with α‐L‐arabinofuranosyl units on the infrared spectra has been studied using the freeze‐dried form of related oligo‐ and polysaccharide models. The peak intensity ratios at 1164 and 990 cm‐1 can be suggested as an index of arabinofuranosyl contribution.
M Kačuráková +3 more
openaire +1 more source
Arabinoxylans and human health
Food Hydrocolloids, 2014Abstract Arabinoxylans (AX) are the main noncellulose polysaccharide in cereals and grasses. It is a polymer of xylose onto which arabinofuranosyl is substituted. The hydrolysis of AX with AX degrading enzymes result in its hydrolysis products called arabinoxylan oligosaccharides (AXOS). Both AX and AXOS are considered as dietary fibers and have been
M. Mendis, S. Simsek
openaire +1 more source
Critical Reviews in Food Science and Nutrition, 2011
Arabinoxylans (AX) from cereals are cell wall components that constitute an important part of the dietary fiber intake in humans. Enzymatic hydrolysis of AX yields arabinoxylan-oligosaccharides (AXOS), consisting of arabinoxylooligosaccharides and xylooligosaccharides (XOS). This reaction takes place in the production of AXOS and of cereal-derived food
Willem F, Broekaert +5 more
openaire +2 more sources
Arabinoxylans (AX) from cereals are cell wall components that constitute an important part of the dietary fiber intake in humans. Enzymatic hydrolysis of AX yields arabinoxylan-oligosaccharides (AXOS), consisting of arabinoxylooligosaccharides and xylooligosaccharides (XOS). This reaction takes place in the production of AXOS and of cereal-derived food
Willem F, Broekaert +5 more
openaire +2 more sources
2009
Arabinoxylans are non-starch polysaccharides (NSP) and are found in a number of tissues, primarily in the cell wall of the aleurone layers and the endosperm. Arabinoxylans are comprised of a mixed linkage between arabinose and xylose. The arabinoxylan structure is degraded, in conjunction with beta-glucan, by enzymes during the malting process to ...
openaire +3 more sources
Arabinoxylans are non-starch polysaccharides (NSP) and are found in a number of tissues, primarily in the cell wall of the aleurone layers and the endosperm. Arabinoxylans are comprised of a mixed linkage between arabinose and xylose. The arabinoxylan structure is degraded, in conjunction with beta-glucan, by enzymes during the malting process to ...
openaire +3 more sources
State diagrams of arabinoxylan-water binaries
Thermochimica Acta, 2001Since Arabinoxylans are natural polysaccharides that seem promising candidates as cryostabilizers, the state diagram (i.e. the representation in the temperature-composition plan of the macroscopic phases) of their aqueous solutions seemed worth determining.
D. Fessas, A. Schiraldi
openaire +1 more source
2009
The major targets in malting and brewing are to obtain maximum extract yield, enough nutrients for yeast growth, fermentable sugars for alcohol production and a balanced combination of high molecular weight compounds to achieve a beautiful and stable foam and smooth mouth feel in beer and to avoid haze formation during storage. Wort and beer filtration
J. M. Wang, G. P. Zhang
openaire +1 more source
The major targets in malting and brewing are to obtain maximum extract yield, enough nutrients for yeast growth, fermentable sugars for alcohol production and a balanced combination of high molecular weight compounds to achieve a beautiful and stable foam and smooth mouth feel in beer and to avoid haze formation during storage. Wort and beer filtration
J. M. Wang, G. P. Zhang
openaire +1 more source
Hydroxyl radical oxidation of feruloylated arabinoxylan
Carbohydrate Polymers, 2016Feruloylated arabinoxylan (AX) has a unique capacity to form covalent gels in the presence of certain oxidizing agents. The present study demonstrates that hydroxyl radical oxidation does not provoke ferulic acid dimerization and thus oxidative gelation.
Attila Bagdi +2 more
openaire +3 more sources