Results 51 to 60 of about 9,651 (242)
Journal of Food Quality, 2022 Xylanase inhibitors inhibit the activities of microbial xylanases and seriously compromise the efficacy of microbial xylanases added to modify cereals.
Fangfang Liang +6 more
doaj +1 more source
Xylanases in bleaching: From an idea to the industry [PDF]
FEMS Microbiology Reviews, 1994 The utilization of hemicellulases in bleaching of kraft (sulphate) pulp is considered as one of the most important new large-scale industrial applications of enzymes. This is partly due to the great potential of an environmentally safe method. This method has in a short period also proven to be economically realistic.
Viikari, Liisa +3 more
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Food Chemistry International, EarlyView.This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud +3 more
wiley +1 more source
Grain-associated xylanases: occurrence, variability, and implications for cereal processing
, 2009 Xylanases (EC 3.2.1.8) hydrolyse the backbone of cereal cell wall arabinoxylans and often have a significant impact on cereal-based processes and end-products.
Courtin, Christophe +3 more
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Food Chemistry International, EarlyView.Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique +3 more
wiley +1 more source
Mycosphere Essay 10: Properties and characteristics of microbial xylanases
, 2016 Xylanases are a group of enzymes that hydrolyze xylan which is a primary constituent of hemicellulose, the second most abundant polysaccharide in nature.
J Álvarez-Cervantes +1 more
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, 2022 The knowledge on thermal inactivation kinetics of enzymes is necessary to allow their adequate utilization as natural biopreservatives in the food industry and technology applications.
JOURNALS, I (via Mendeley Data)
core +1 more source
Characterization of a xylanase inhibitor TAXI-I from wheat
Biologia Plantarum, 2010 Xylanase inhibitor TAXI-I gene was cloned from wheat (Triticum aestivum L.) and then TAXI-I encoding sequence was expressed in Escherichia coli. The recombinant TAXI-I protein inhibited glycoside hydrolase (GH) family 11 xylanases in Aspergillus niger ...
X. -Y. Weng +3 more
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Food Biomacromolecules, EarlyView.Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan +3 more
wiley +1 more source
Food Technology and Biotechnology, 2015 Sugarcane bagasse is an important lignocellulosic material studied for the production of xylooligosaccharides (XOS). Some XOS are considered soluble dietary fibre, with low caloric value and prebiotic effect, but they are expensive and not easily ...
Ana Flavia Azevedo Carvalho +5 more
doaj +1 more source