Results 61 to 70 of about 5,779 (225)

Xylooligosaccharides: A Bibliometric Analysis and Current Advances of This Bioactive Food Chemical as a Potential Product in Biorefineries’ Portfolios

Foods, 2023
Xylooligosaccharides (XOS) are nondigestible compounds of great interest for food and pharmaceutical industries due to their beneficial prebiotic, antibacterial, antioxidant, and antitumor properties.
Tainá Manicardi, Gabriel Baioni e Silva, Andreza A. Longati, Thiago D. Paiva, João P. M. Souza, Thiago F. Pádua, Felipe F. Furlan, Raquel L. C. Giordano, Roberto C. Giordano, Thais S. Milessi   +9 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

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

Assessment of the bifidogenic and antibacterial activities of xylooligosaccharide

Frontiers in Nutrition, 2022
Xylooligosaccharide (XOS) is an attractive prebiotic mainly due to its bifidogenic effect. However, commercial XOS with different compositions is often applied in the food industry at different doses without specifications. In this study, we evaluated the bifidogenic activity of XOS at different doses with either mixtures or pure fractions with ...
Zhongke Sun, Zhongke Sun, Zonghao Yue, Erting Liu, Xianfeng Li, Chengwei Li   +5 more
openaire   +3 more sources

Subcritical Water-Carbon Dioxide Pretreatment of Oil Palm Mesocarp Fiber for Xylooligosaccharide and Glucose Production

Molecules, 2018
The present work aimed to investigate the pretreatment of oil palm mesocarp fiber (OPMF) in subcritical H2O-CO2 at a temperature range from 150–200 °C and 20–180 min with CO2 pressure from 3–5 MPa.
Norlailiza Ahmad, Mohd Rafein Zakaria, Mohd Zulkhairi Mohd Yusoff, Shinji Fujimoto, Hiroyuki Inoue, Hidayah Ariffin, Mohd Ali Hassan, Yoshihoto Shirai   +7 more
doaj   +1 more source

Valorization of corn husk waste: Xylooligosaccharides as a sustainable prebiotic enhance growth, gut health, and fillet quality in Nile tilapia (Oreochromis niloticus)

Journal of the World Aquaculture Society, Volume 57, Issue 2, April 2026.
Abstract Xylooligosaccharides (XOS) are advantageous prebiotics that promote sustainable aquaculture. The growth performance, gut microbiota, and fillet composition of juvenile Nile tilapia (Oreochromis niloticus) were investigated in relation to the prebiotic effects of corn husk‐derived XOS, extracted using alkaline extraction and autohydrolysis ...
Jesca Chikwiramakomo, Claudious Gufe, Tawanda Ashley Chari, Prosper Jambwa, Vimbai R. Hamandishe   +4 more
wiley   +1 more source

XYLOOLIGOSACCHARIDES FROM AGRICULTURAL BY-PRODUCTS: CHARACTERISATION, PRODUCTION AND PHYSIOLOGICAL EFFECTS

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, O. Zhurlova, T. Shpyrko, L. Pozhitkova   +3 more
doaj   +1 more source

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

Integral valorization of vine pruning residue by sequential autohydrolysis stages [PDF]

, 2017
Wine processing generates a large amount of residue, in particular pruning residue of vine. In this work, autohydrolysis in two sequential stages was proposed for the integral valorization of this residue.
Domingues, Lucília, Genisheva, Zlatina, Jesus, Meirielly Santos, Romaní, Aloia, Teixeira, J. A.   +4 more
core   +1 more source

Recent Advances in Plant‐Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Plant based beverages (PBBs) Raw materials (cereals, nuts, legume, seed and tuber) Market increase: 30 billion USD in 2023 to 160 billion USD by 2030 Protein: cow, quinoa, soy, and a chickpea > 3g Carbohydrate: ↑quinoa, coconut, chickpea, and rice milk Fat: ↑coconut and sesame milk Authentication technologies (For fraud prevention (almonds, pistachios,
Nabeel Ashraf, Zunaira Arshad, Ahmad Din, Huma Bader Ul Ain, Esther Ugo Alum, Tabussam Tufail   +5 more
wiley   +1 more source