Results 51 to 60 of about 2,150 (181)

Improvement in the productivity of xylooligosaccharides from rice straw by feed xylanase with ultrafiltration [PDF]

Archives of Biological Sciences, 2011
The effective production of xylooligosaccharides (XOs) from rice straw was investigated. Rice straw contains rich hemicellulose which can be hydrolyzed by enzyme; the XOs were obtained under hydrothermal conditions. To improve the productivity of XOs,
Wang Fei, Guohua Hu, Xiao Jianbo, Liu Yang   +3 more
doaj   +1 more source

Valorization of Rice By‐Products Through Conventional and Emerging Extraction Technologies: Trends, Challenges, and Applications

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, Aidin Taromsari, Kiana Moradi, Maria Concetta Tenuta, Giovanna Ferrentino   +4 more
wiley   +1 more source

Molecular Identification and Engineering a Salt-Tolerant GH11 Xylanase for Efficient Xylooligosaccharides Production

Biomolecules
This study identified a salt-tolerant GH11 xylanase, Xynst, which was isolated from a soil bacterium Bacillus sp. SC1 and can resist as high as 4 M NaCl.
Jiao Ma, Zhongke Sun, Zifu Ni, Yanli Qi, Qianhui Sun, Yuansen Hu, Chengwei Li   +6 more
doaj   +1 more source

Characterization and Deconstruction of Oligosaccharides in Black Liquor From Deacetylation Process of Corn Stover

Frontiers in Energy Research, 2019
The National Renewable Energy Laboratory (NREL) developed low severity Deacetylation and Mechanical Refining (DMR) process under atmospheric pressure, generates highly fermentable, low toxicity sugar syrups and highly reactive lignin streams.
Wei Wang, Xiaowen Chen, Rui Katahira, Melvin Tucker   +3 more
doaj   +1 more source

The Brazilian dairy industry: Doce de leite chemistry and technology

International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.
This review compiles and critically discusses the chemical principles, industrial production technologies and market structure of Doce de leite, highlighting Brazil as one of the main global producers and research contributors and emphasising the technological diversity that drives product variability and innovation.
Isadora O B Rodrigues, Gabriel P P Cerqueira, Ítalo T Perrone, Alan F Wolfschoon‐Pombo, Rodrigo Stephani   +4 more
wiley   +1 more source

Broiler chicken response to xylanase and fermentable xylooligosaccharide supplementation

Poultry Science, 2023
A study was conducted to determine the effect of dietary fiber (DF), xylanase (XYL), xylooligosaccharides (XOS), and a combination of XYL and xylooligosaccharides (STBIO) on chicken growth performance, N-corrected apparent metabolizable energy (AMEn), and nutrient availability, characteristics of the gastrointestinal tract (GIT), and cecal content of ...
A. Šimić, G. González-Ortiz, S.C. Mansbridge, S.P. Rose, M.R. Bedford, D. Yovchev, V.R. Pirgozliev   +6 more
openaire   +3 more sources

Optimisation of solid-state fermentation of Aspergillus niger JL-15 for xylanase production and xylooligosaccharides preparation

Czech Journal of Food Sciences, 2011
The production of xylanase (XylA) by Aspergillus niger JL-15 in solid-state fermentation (SSF) on orange peel was optimised by the response surface methodology (RSM).
Xian-Jun Dai, Ming-Qi Liu, Hong-Xiao Jin, Ming-Yan Jing   +3 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, Tatiana Colombo Pimentel   +1 more
wiley   +1 more source

Effects of dietary xylooligosaccharides supplementation on the intestinal morphology, nitrogen metabolism, faecal ammonia release, antioxidant capacity, and immune organ indices of broilers

Italian Journal of Animal Science, 2022
This aim of the present study was to evaluate the effects of dietary xylooligosaccharides (XOS) on the intestinal morphology, nitrogen metabolism, faecal ammonia release, antioxidant capacity, and immune organ indices of broilers fed corn-soybean meal ...
Xixi Li, Xiaohong Wu, Wenfeng Ma, Wei Chen, Furong Zhao   +4 more
doaj   +1 more source

The effect of ohmic heating on the functional and proteomic profile of orange‐flavoured whey dairy beverage enriched with xylooligosaccharide

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, Ramon Silva, Tatiana C Pimentel, Henrique S Arruda, Felipe T Borsoi, Glaucia Maria Pastore, Sinara T B Morais, Mirella R V Bertolo, Virginia C A Martins, Stanislau Bogusz Junior, Pedro Henrique Campelo, Eliane T Mársico, Erick A Esmerino, Monica Q Freitas, Marcia Cristina Silva, Adriano G Cruz   +15 more
wiley   +1 more source