Results 11 to 20 of about 3,103 (184)

Arabinoxylan-oligosaccharides kick-start arabinoxylan digestion in the aging broiler

Poultry Science, 2020
While arabinoxylans (AX), an important dietary fiber fraction of wheat-based broiler diets, are known for exerting antinutritional effects in the gastrointestinal (GI) tract of broilers, the prebiotic potential of arabinoxylan-oligosaccharides (AXOS) is also well-documented.
Bautil, An, Verspreet, Joran, Buyse, Johan, Goos, Peter, Bedford, Mike, Courtin, Christophe   +5 more
openaire   +3 more sources

Purification of Arabinoxylans from Corn Fiber and Preparation of Bioactive Films for Food Packaging

Membranes, 2020
Corn fiber, a by-product of the starch industry, is presently incorporated in animal feed. However, it has arabinoxylans as added-value components (besides ferulic acid) that should be valorized.
Maria Serra, Verónica Weng, Isabel M. Coelhoso, Vitor D. Alves, Carla Brazinha   +4 more
doaj   +1 more source

Functional and Nutritional Characteristics of Natural or Modified Wheat Bran Non-Starch Polysaccharides: A Literature Review

Foods, 2023
Wheat bran (WB) consists mainly of different histological cell layers (pericarp, testa, hyaline layer and aleurone). WB contains large quantities of non-starch polysaccharides (NSP), including arabinoxylans (AX) and β-glucans.
Wendy Sztupecki, Larbi Rhazi, Flore Depeint, Thierry Aussenac   +3 more
doaj   +1 more source

Feruloylated Arabinoxylans from Nixtamalized Maize Bran Byproduct: A Functional Ingredient in Frankfurter Sausages

Molecules, 2019
Feruloylated arabinoxylans obtained from nixtamalized maize bran were evaluated in terms of physicochemical characteristics and antioxidant capacity when incorporated in frankfurter sausages.
Daniela D. Herrera-Balandrano, Juan G. Báez-González, Elizabeth Carvajal-Millán, Gerardo Méndez-Zamora, Vania Urías-Orona, Carlos A. Amaya-Guerra, Guillermo Niño-Medina   +6 more
doaj   +1 more source

Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice

Molecules, 2022
Extrusion cooking allows the development of value-added products from pulses, such as gluten-free snacks with added functional properties. The main objective of this study was to evaluate the changes induced by the extrusion process on the carbohydrate ...
María Ciudad-Mulero, Erika N. Vega, Patricia García-Herrera, Mercedes M. Pedrosa, Claudia Arribas, José De J. Berrios, Montaña Cámara, Virginia Fernández-Ruiz, Patricia Morales   +8 more
doaj   +1 more source

Barley Grain as a Source of Health-Beneficial Substances

Czech Journal of Food Sciences, 2009
Barley is an excellent source of non-starch polysaccharides, i.e. soluble fiber (β-glucans and arabinoxylans), it contains many important vitamins (vitamin E and vitamin B-complex) and enzymes (superoxide dismutase, catalase).
N. Březinová Belcredi, J. Ehrenbergerová, S. Běláková, K. Vaculová   +3 more
doaj   +1 more source

Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes

Foods, 2021
Three food barley genotypes differing in the presence or absence of husks were sequentially pearled and their fractions analyzed for ash, proteins, bioactive compounds and antioxidant capacity in order to identify potential functional food ingredients ...
Mariona Martínez-Subirà, María-Paz Romero, Alba Macià, Eva Puig, Ignacio Romagosa, Marian Moralejo   +5 more
doaj   +1 more source

The Influence of Genotype and Environment on Arabinoxylan and Beta-glucan Contents in Grain of Spring Barley (Hordeum vulgare L.)

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2014
Arabinoxylan and beta-glucan contents are limiting factors for a wider use of barley production. Arabinoxylan and beta-glucan contents were assessed in grain samples in sets of seven malting hulled varieties, three hull-less lines and one hull-less ...
Pavel Macháň, Jaroslava Ehrenbergerová, Radim Cerkal, Karolína Benešová, Kateřina Vaculová   +4 more
doaj   +1 more source

Distribution of Arabinoxylans and Their Relationship with Physiochemical and Rheological Properties in Wheat Flour Mill Streams as an Effective Way to Predict Flour Functionality

Applied Sciences, 2023
The aim of the study was to evaluate wheat flour fractions and the relationships between the rheological properties of wheat flour mill streams with arabinoxylans content to predict flour functionality.
Piotr Lewko, Agnieszka Wójtowicz, Marek Gancarz   +2 more
doaj   +1 more source

Trametes sp. as a Source of Biopolymer Cross-Linking Agents: Laccase Induced Gelation of Ferulated Arabinoxylans

Molecules, 2009
This study examined the feasibility of using Trametes sp. grown under drought conditions to catalyze the covalent cross-linking of ferulated arabinoxylans.
Agustín Rascón-Chu, Georgina Vargas, Elizabeth Carvajal-Millán, Elisa Valenzuela-Soto, Rogerio R. Sotelo-Mundo, Ana Luisa Martínez, Alva Castillo   +6 more
doaj   +1 more source