Results 61 to 70 of about 3,103 (184)

Quantitative profiling of feruloylated arabinoxylan side chains from graminaceous cell walls

Frontiers in Plant Science, 2016
Graminaceous arabinoxylans are distinguished by decoration with feruloylated monosaccha-ridic and oligosaccharidic side-chains. Although it is hypothesized that structural complexity and abundance of these feruloylated arabinoxylan side-chains may ...
Rachel R. Schendel, Marleen R. Meyer, Mirko eBunzel   +2 more
doaj   +1 more source

Comparative Effects of White and Black Garlic on the Technological, Nutritional, and Sensory Properties of White and Whole Wheat Bread

Cereal Chemistry, Volume 103, Issue 4, Page 587-610, July/August 2026.
ABSTRACT Background and Objectives The response of bread systems to ingredient enrichment varies depending on flour composition and matrix structure. This study investigated the impact of white garlic (WG) and black garlic (BG) enrichment (1%–7%) on the technological properties, composition, antioxidants, and sensory characteristics of refined white ...
Derya Ozalp Unal, Aliye Pehlivan, Yeliz Kaya Kartal, Arzu Ozer, Seda Kulen   +4 more
wiley   +1 more source

Effects of Early, High Moisture Harvesting on Grain, Milling, Flour, and Baking Quality of Six Winter Wheat Varieties

Cereal Chemistry, Volume 103, Issue 4, Page 637-650, July/August 2026.
ABSTRACT Background and Objectives Three US soft wheat varieties (Hilliard, Wilson, and Kokosing), one Korean soft wheat variety (Olgeru), and two Korean hard wheat varieties (Keumkang and Sukang) were harvested three times on weekly intervals beginning at approximately 20% grain moisture, and were evaluated for grain, milling, flour quality, and ...
Prabath Senanayaka Mudiyanselage, Jinhee Park, Byung‐Kee Baik, Laura E. Lindsey   +3 more
wiley   +1 more source

The Influence of Processing Using Conventional and Hybrid Methods on the Composition, Polysaccharide Profiles and Selected Properties of Wheat Flour Enriched with Baking Enzymes

Foods
In this study, a developed wheat flour blend (F), consisting of a high content of non-starch polysaccharides, was fortified with cellulase (C) and a cellulase–xylanase complex (CX) and then processed via conventional and hybrid treatment methods.
Piotr Lewko, Agnieszka Wójtowicz, Daniel M. Kamiński   +2 more
doaj   +1 more source

Effects of Nanocellulose on the Physicochemical‐Digestive Characteristics of Corn Starch

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Hydrogen bonding interacted between CS and NC. NC‐CS complexes exhibited thinner and smoother surfaces. The digestion of NC‐CS complexes decreased due to the increased SDS. The gelatinization temperatures of CS were increased after complexation with NC. ABSTRACT This study investigated the effects of nanocellulose (NC) on the physicochemical properties,
Yanyan Liu, Shuyao Li, Junjie Yuan, Huiying Zhang, Xueli Gao, Yonghui Wang, Shenghua He, Weiyun Guo, Guanghui Li   +8 more
wiley   +1 more source

The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method

Molecules
Bread is a basic element of the human diet. To counteract the process of its going stale, semi-finished bakery products are subjected to cooling or freezing. This process is called postponed baking.
Angelika Bieniek, Krzysztof Buksa
doaj   +1 more source

Advancements in Mass Spectrometry‐Based Glycomics in Food and Nutritional Science

Mass Spectrometry Reviews, Volume 45, Issue 4, Page 829-850, July/August 2026.
ABSTRACT This review highlights advancements in mass spectrometry (MS)‐based glycomics in food and nutritional science. Carbohydrates, which are vital for human health, exhibit complex structures, making their analysis challenging. MS has become an indispensable tool for elucidating the structures of carbohydrates, including glycans, through soft ...
JaeHui Song, HyunJi Lee, Youngshik Choe, Hyeyoung Lee   +3 more
wiley   +1 more source

Effect of adding soluble viscous fibers to diets containing coarse and finely ground insoluble fibers on digesta transit behavior and nutrient digestibility in broiler chickens

Poultry Science
: This paper aimed to study the interactive effects of the addition of soluble arabinoxylans (AX) and the particle size (PS) of soybean hulls (SBH) on digesta mean retention time (MRT) and nutrient digestibility in broiler chickens.
Sebastián Dorado-Montenegro, Mochammad F. Habibi, Walter J.J. Gerrits, Sonja de Vries   +3 more
doaj   +1 more source

Wheat Bran‐Derived Carbohydrates as Functional Food Ingredients: Extraction and Evaluation of Prebiotic Potential

Journal of Food Science, Volume 91, Issue 7, July 2026.
ABSTRACT Wheat bran (WB) is a rich source of non‐starch polysaccharides, particularly arabinoxylans, which can be valorized into functional food ingredients with potential prebiotic properties. This study investigated the extraction of carbohydrates from WB using ultrasonic and hydrothermal treatments and evaluated their technological and functional ...
Débora Regina Magro, Maria Eduarda Cordeiro Silva, Deisy Alessandra Drunkler, Flavio Dias Ferreira, Eliane Colla   +4 more
wiley   +1 more source

Safety evaluation of an extension of use of the food enzyme endo 1,4‐β‐xylanase from the genetically modified Aspergillus oryzae strain NZYM‐FB

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme endo 1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase, EC 3.2.1.8) is produced with the genetically modified Aspergillus oryzae strain NZYM‐FB by Novozymes A/S. The safety of this food enzyme was evaluated previously and it did not give rise to safety concerns when used in five food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Valentina Tokić, Daniele Cavanna, Yi Liu   +15 more
wiley   +1 more source