Multi-scale characterization and mechanistic comparison of acid-alkali pretreatment during cell wall deconstruction of Achnatherum splendens. [PDF]
Bioresour BioprocessHe Z, Yang G, Wang S, Jing Y, Gao F.
europepmc +1 more source
Surface profiling of cellulose, hemicellulose, and lignin in softwood Kraft handsheets by reference-guided ToF-SIMS [PDF]
Nivedhitha Venkatraman +3 more
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Journal of the Science of Food and Agriculture, EarlyView.Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar +8 more
wiley +1 more source
Screening of Rhizobacteria Capable of Modulating Cd Accumulation and Enhancing Pharmacopoeial Constituents in <i>Salvia miltiorrhiza</i>. [PDF]
Plants (Basel)Liao J +6 more
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Steam explosion of inner birch bark reveals mechanistic links between hemicellulose content, carbonization dynamics, and hard carbon properties for Na-ion storage [PDF]
Jonathan Berg +7 more
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Journal of the Science of Food and Agriculture, EarlyView.Abstract Food processing generates substantial amounts of byproducts rich in valuable bioactive compounds, particularly polyphenols, known for their antioxidant, anti‐UV, and antimicrobial properties. These molecules hold great potential in sectors such as food, cosmetics, and pharmaceuticals.
Paul Sauvetes +2 more
wiley +1 more source
Two-Step Cascade Process for Efficient Isolation of Cellulose from Sugarcane Trash. [PDF]
MoleculesZhang J +9 more
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Microfibril structures in bacterial cellulose-hemicellulose hydrogels studied by SAXS/WAXS and XPCS
Taisiia A. Cheremnykh +3 more
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Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products
Journal of the Science of Food and Agriculture, EarlyView.Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson +3 more
wiley +1 more source