Results 41 to 50 of about 2,306 (180)
X-Ray Spectrometry, Volume 55, Issue 3, Page 465-472, May/June 2026.ABSTRACT The diffusion of metal ions in polymer electrolyte membranes is an important parameter for aging and capacity loss in electrochemical cells. Here, the diffusion coefficients of vanadium ions in Nafion membranes are studied. These are important to describe transportation of the ions through the membrane separator in vanadium redox flow ...
Frithjof Mähler +2 more
wiley +1 more source
Animal Nutrition, 2021 This study was conducted to evaluate the prebiotic effects of dietary xylooligosaccharide (XOS) supplementation on performance, nutrient digestibility, intestinal morphology, and gut microbiota in laying hens.
Jianmin Zhou +6 more
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Rice and by‐products, such as rice bran (RB), defatted RB (DRB), rice husk (RH), rice straw (RS), and broken rice, represent abundant yet underutilized resources within the rice value chain. These fractions are nutritionally dense, containing proteins, lipids, dietary fibers, phenolics, and other bioactives that can be transformed into high ...
Shabnam Haghighat Khajavi +4 more
wiley +1 more source
Harčova Nauka ì Tehnologìâ, 2017 The current study is a review of characteristics, production, physiological properties and application of xylooligosaccharides (XOS). XOS are the carbohydrates, their molecules are built from xylose residues linked mainly by в-(1→4)-glycoside bonds ...
L. Kaprelyants +3 more
doaj +1 more source
Frontiers in Bioengineering and Biotechnology, 2021 Xylooligosaccharides (XOS) have gained considerable attention worldwide as prebiotics due to their immune-strengthening activity and beneficial gut bacteria development and can be produced from xylan-rich resources by acid hydrolysis.
Jianglin Zhao +8 more
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 4, April 2026.Health impacts of honey. ABSTRACT Honey is a natural and nutritious product of the honey bee (Apis mellifera) with low water content. Its color ranges from white to amber, with taste varying accordingly. The chemical form and viscosity of honey depend on its composition.
Ecem Bolat +7 more
wiley +1 more source
Poultry Science: Xylooligosaccharide (XOS) is known as a prebiotic, however, it is unknown whether XOS can directly protect against bacterial infection. This study aimed to investigate the direct inhibitory effects of XOS on Salmonella Typhimurium colonization and the ...
Shuming Zhang +8 more
doaj +1 more source
Prebiotics in Brazilian dairy foods: Physicochemical, technological and sensory effects
International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.Prebiotic incorporation in traditional Brazilian dairy foods modulates physicochemical, technological and sensory properties in a matrix‐dependent manner. Fat content, processing conditions and prebiotic characteristics govern texture, stability and sensory balance, highlighting prebiotics as multifunctional ingredients beyond health positioning ...
Gabriela Secato Rodriguero +1 more
wiley +1 more source
International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.Ohmic heating (OH) effectively preserved xylooligosaccharide stability and enhanced antioxidant, antihypertensive and antidiabetic activities in an orange‐flavoured whey beverage. The 40 V treatment generated diverse bioactive peptides and maintained ascorbic acid content, demonstrating OH as a promising clean technology for developing functional ...
Jamile M S Oliveira +15 more
wiley +1 more source
Applied Sciences, 2020 Xylooligosaccharides (XOS) production from sweet sorghum bagasse (SSB) has been barely studied using other edible biomasses. Therefore, we evaluated the XOS content as well as its purity by comparing the content of total sugars from SSB.
Soo-Kyeong Jang +3 more
doaj +1 more source