Results 21 to 30 of about 3,103 (184)
ARABINOXYLANS AND ?-GLUCANS ASSESSMENT IN CEREALS [PDF]
Italian Journal of Food Science, 2016 Arabinoxylans (AX) and ?-glucans are the major source of soluble dietary fibre in cereals and have a significant role as functional/bioactive ingredients implicated in lowering plasma cholesterol, postprandial blood glucose and improving lipid metabolism.
MESSIA, Maria Cristina +3 more
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Bangladesh Journal of Pharmacology, 2015 Arabinoxylan is a polysaccharide of Plantago ovata, an indigenous plant of Pakistan and several European countries. In the present investigation arabinoxylan isolated from P.
Alia Erum, Sajid Bashir, Shazia Saghir
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Gut Microbes, 2020 Recent studies indicate that microbial enterotypes may influence the beneficial effects of wholegrain enriched diets including bodyweight regulation.
Lars Christensen +7 more
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Corncob arabinoxylan for new materials
Carbohydrate Polymers, 2014 Corncob agricultural waste was used as a source of arabinoxylan for preparation of films. Three arabinoxylan samples were prepared: crude extract (CCAX), purified by a washing step, and purified by bleaching CCAX. Films prepared with untreated CCAX were water soluble, yellowish in color and had poor mechanical properties.
Itziar Egüés +5 more
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THE CURRENT TRENDS AND FUTUREPERSPE C TIVES OF ARABINOXYLANS PREBIOTICS RESEARCH: A REVIEW
Zernovì Produkti ì Kombìkorma, 2017 The development of new physiologically functional ingredients allows us to expand the range of these additives and to attract additional non-traditional sources of raw materials. Prebiotics are non-digestible food ingredients that stimulate the growth of
O. D. ZHURLOVA
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Carbohydrate Polymers, 2022 Arabinoxylans (AXs) display biological activities that depend on their chemical structures. To structurally characterize and distinguish AXs using a non-enzymatic approach, various TEMPO-oxidized AXs were partially acid-hydrolysed to obtain diagnostic oligosaccharides (OS). Arabinurono-xylo-oligomer alditols (AUXOS-A) with degree of polymerization 2-5,
Pandeirada, Carolina O. +5 more
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Foods, 2020 Cereals have been one of the major food resources for human diets and animal feed for thousands of years, and a large quantity of by-products is generated throughout the entire processing food chain, from farm to fork. These by-products mostly consist of
Adriana Skendi +3 more
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The Triple Jags of Dietary Fibers in Cereals: How Biotechnology Is Longing for High FiberGrains
Frontiers in Plant Science, 2021 Cereals represent an important source of beneficial compounds for human health, such as macro- and micronutrients, vitamins, and bioactive molecules. Generally, the consumption of whole-grain products is associated with significant health benefits, due ...
Ermelinda Botticella +2 more
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Properties and Functionality of Cereal Non-Starch Polysaccharides in Breadmaking
Applied Sciences, 2023 Non-starch polysaccharides (NSPs) are biopolymers included in the fiber of cereal grains and seeds. Among NSPs, arabinoxylans and β-glucans are considered to play the most important role in breadmaking.
Angelika Bieniek, Krzysztof Buksa
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TEMPO/NaClO2/NaOCl oxidation of arabinoxylans
Carbohydrate Polymers, 2021 TEMPO-oxidation of neutral polysaccharides has been used to obtain polyuronides displaying improved functional properties. Although arabinoxylans (AX) from different sources may yield polyuronides with diverse properties due to their variable arabinose (Araf) substitution patterns, information of the TEMPO-oxidation of AX on its structure remains ...
Carolina O. Pandeirada +4 more
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