Keywords: Arabinoxylans; Gelling properties; Gluten-free; Rye bran; AX; arabinoxylan; CEAX; calcium hydroxide-extracted arabinoxylan; FA; ferulic acid; FC; final consistency; FV; final viscosity; GF; gluten-free; GO; glucose oxidase; Mw; molecular weight; PC; peak
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Keywords: Wheat bran characteristics; Chinese steamed bread; Arabinoxylans; Phenolic content; Dietary fiber;
Keywords: Arabinoxylans; Prebiotics; Obesity; Gut barrier; Gut microbiota;
Keywords: Arabinoxylans; Cereal; Dietary fiber; Immunomodulation; Glycemic control;
Keywords: Arabinoxylans; Cross-linking; Ferulic acid; Maize; Phenolic acids; Zea mays;
Keywords: Arabinoxylans; Coatings; Films; Postharvest limes protection; Quality;
Keywords: Batter; Arabinoxylans; Image analysis; Texture;
Keywords: 3-HPA; 3-hydroxypropionic acid; AD; anaerobic digestion; AHA; α-hydroxy acid; AX; arabinoxylans; BM; biomethane; BS; biosyngas; CAGR; compounded annual growth rate; CHP; combined heat and power; CMF; 5-chloromethyl furfural; DHA; docosahexanoid acid; DME
Keywords: Arabinoxylans; Pilot scale; Spray-drying; GelationAX, arabinoxylans; AX (−), arabinoxylans from maize fiber extracted at the pilot scale and freeze-dried; AX (+), arabinoxylans from maize fiber extracted at the pilot scale and spray-dried; ctrl-AX, arabin
Keywords: AGp; arabinogalactan-proteins; AX; arabinoxylans; AXOS; arabino-xylo-oligosaccharides; BWG; body weight gain; DP; degree of polymerization; EIF; ethanol-insoluble fraction; FCR; feed conversion ratio; FOS; fructo-oligosaccharides; GLC; gas liquid chromato
Keywords: Butyrate; Short chain fatty acids; Screw speed; Moisture; Arabinoxylans; Non-starch polysaccharides
Keywords: Sorghum brans; Glucoarabinoxylans; Phenolics; Gelling capacity; AP; apigeninidin; AP-5-GLC; apigeninidin-5-glucoside; A/X; Arabinose/xylose ratio; AX; arabinoxylans; AAPH; 2,2â² azobis(2-amidinopropane) dihydrochloride; T-GAX; high tannin glucoarabinoxyl
Keywords: Ultrasound-assisted extraction; Arabinoxylans; Brewer’s spent grain; RSM
Keywords: AX; arabinoxylans; AXOS; arabinoxylan-oligosaccharides; FA; ferulic acid; SCFA; short-chain fatty acids; WE-AX; water-extractable arabinoxylan; WU-AX; water-unextractable arabinoxylan;
Keywords: Triticosecale; Triticale bran; Food composition; Food analysis; Water-extractable polysaccharides; Arabinoxylans; Molecular weight distribution; Ethanol fractionation; Simple sugars; Scanning electron microscopy
Keywords: Brewer's spent grain; Proteins; Arabinoxylans; Recycling
Keywords: Rye endosperm bread; Rye wholemeal bread; Arabinoxylans; Branching degree; Molecular weight; Intrinsic viscosity; Depolymerisation degree;
Keywords: Brewer's spent grain; Polysaccharides; Arabinoxylans; Feruloylated arabinoxylo-oligosaccharides; Microwave-assisted extraction; Prebiotics; Food ingredients; Barley;
Keywords: Biscuit texture; Wheat hardness; Flour quality; Biscuit microstructure; AX; arabinoxylans; cvs.; cultivars; dm; dry matter; DSC; differential scanning calorimetry; ELISA; enzyme-linked immunosorbent assay; FS; flour-starch; FS-sSv; FS-blend of soft Svevo
Keywords: Wheat; Debranning; Pentosans; Arabinoxylans; Phenolics; Antioxidant activity;
Screening of durum wheat landraces (Triticum turgidum subsp. durum) for the malting suitability
Keywords: Durum wheat; Wheat malt; Arabinoxylans; β-glucans; Wort viscosity;
Improving the extractability of arabinoxylans and the molecular weight of wheat endosperm using extrusion processing
Keywords: Non-starch polysaccharides; Arabinoxylans; Extrusion processing; Size-exclusion chromatography;
Extraction of arabinoxylans from wheat bran using hydrothermal processes assisted by heterogeneous catalysts
Keywords: Xylose (PubChem CID: 135191); Arabinose (PubChem CID: 439195); AXs; arabinoxylans; DWB; destarched wheat bran; Hemicelluloses fractionation; Wheat bran; Arabinoxylans; Heterogeneous catalysis; Hydrothermal process; Biomass;
Effect of β-glucan-fatty acid esters on microstructure and physical properties of wheat straw arabinoxylan films
Keywords: Arabinoxylans; β-Glucan-fatty acid esters; Film microstructures; Water vapor permeability; Mechanical properties;
Effect of processing time, temperature and alkali concentration on yield extraction, structure and gelling properties of corn fiber arabinoxylans
Keywords: Corn fiber; Alkaline treatment; Arabinoxylans; Gelation; Hydroxycinnamic acids
Influence of grain particle sizes on the structure of arabinoxylans from brewer's spent grain
Keywords: Brewer's spent grain; Arabinoxylans; Particle sizes; Branched arabinoxylans; Chemical structure;
Concentration and shear rate dependence of solution viscosity for arabinoxylans from different sources
Keywords: Arabinoxylans; Rheological properties; Critical concentration
The molecular structure features-immune stimulatory activity of arabinoxylans derived from the pentosan faction of wheat flour
Keywords: Arabinoxylans; Molecular features; Immune-stimulation; In vitro testA/X, ratio of arabinose to xylose; AEM, AX-enriched material; ANOVA, analysis of variance; ATCC, American Type Culture Collection; AX, Arabinoxylan; AXE, enzyme modified arabinoxylan; DMS
Structural variations of arabinoxylans extracted from different wheat (Triticum aestivum) cultivars in relation to chapati-quality
Keywords: Wheat varieties; Arabinoxylans; Pentosans; Structure; Chapati quality
Use of wheat bran arabinoxylans in chitosan-based films: Effect on physicochemical properties
Keywords: Polysaccharides; Edible films; Arabinoxylans; Prebiotic; Packaging
Arabinoxylans concentrates from wheat bran by electrostatic separation
Keywords: Arabinoxylans; Wheat bran; Electrostatic separation; Particle size; Gas velocity; Charging tube length;
Comparison of different twin-screw extraction conditions for the production of arabinoxylans
Keywords: Arabinoxylans; Destarching; Alkali extraction; Twin-screw extrusion; Ultrafiltration; Resin chromatographyEV, evaporation; P, precipitation; FD, freeze drying; UF, ultrafiltration; CHR, ion exchange chromatography; AXa, rabinoxylans; GXg, lucuronoxylans;
Isolation and characterization of feruloylated arabinoxylan oligosaccharides from the perennial cereal grain intermediate wheat grass (Thinopyrum intermedium)
Keywords: Thinopyrum intermedium; Arabinoxylans; Feruloylated oligosaccharides; Ferulic acid; Intermediate wheatgrass
Multiscale characterization of arabinoxylan and β-glucan composite films
Keywords: Arabinoxylans; β-Glucans; Composite film; Proton mobility; Low-field NMR; Relaxation time;
Arabinoxylans and human health
Keywords: Arabinoxylans; Arabinoxylan oligosaccharides; Dietary fiber; Prebiotics; Immunomodulators; Bifidobacteria
Antioxidant capacity, arabinoxylans content and in vitro glycaemic index of cereal-based snacks incorporated with brewer's spent grain
Keywords: Brewer's spent grain; Cereal-based snacks; Antioxidant capacity; Arabinoxylans; Glycaemic index;
Profiling of soluble neutral oligosaccharides from treated biomass using solid phase extraction and LC-TOF MS
Keywords: AFEX; ammonia fiber expansion; AFEXTCS; AFEX-treated corn stover; AP1; aperture 1; AX; arabinoxylan; CID; collision-induced dissociation; DP; degree of polymerization; ESI; electrospray ionization; HILIC; hydrophilic interaction chromatography; HPAEC; hig
Molecular and biochemical characterization of three GH62 α-l-arabinofuranosidases from the soil deuteromycete Penicillium funiculosum
Keywords: Arabinofuranohydrolase; GH62 family; Arabinoxylans; Carbohydrate module; Filamentous fungi
Bioconversion of brewer's spent grains by reactive extrusion and their application in bread-making
Keywords: Spent grains; Extrusion; Enzymatic hydrolysis; Arabinoxylans; Bread-making;
Studies on wheat bran Arabinoxylan for its immunostimulatory and protective effects against avian coccidiosis
Keywords: Triticum aestivum; Arabinoxylans; Immunostimulation; Coccidiosis; Chickens;
Evaluation of the technical and environmental performances of extraction and purification processes of arabinoxylans from wheat straw and bran
Keywords: Arabinoxylans; Wheat polysaccharides; Twin-screw extrusion; Ultrafiltration; Anion-exchange chromatography; Environment-friendly design;
Macromolecular structure of water-extractable arabinoxylans in endosperm and wholemeal rye breads as factor controlling their extract viscosities
Keywords: Rye endosperm bread; Rye wholemeal bread; Extract viscosity; Arabinoxylans; Structure; Molecular weight; Endoxylanase activity;
Cell wall deposition and metabolism in wheat grain
Keywords: Arabinoxylans; (1,3)-(1,4)-beta-glucans; Glycosytransferase; Glycosylhydrolase;
Physical characterization of arabinoxylan powder and its hydrogel containing a methyl xanthine
Keywords: Maize bran; Arabinoxylans; Hydrogel; Caffeine; Drug release
Evaluation of hot-water extracted arabinoxylans from ispaghula seeds as drug carriers
Keywords: Ispaghula gel; Arabinoxylans; Hydrogels; Sustained release; Controlled drug delivery;
Wheat bran arabinoxylans: Chemical structure and film properties of three isolated fractions
Keywords: Wheat bran; Arabinoxylans; Substitutions; Films; Material properties;
Molecular weight changes of arabinoxylans of wheat and rye incurred by the digestion processes in the upper gastrointestinal tract of pigs
Keywords: Pig; Arabinoxylans; Molecular weight; Upper digestion
Structural characterization of hemicellulose A from wheat (Triticum aestivum) varieties differing in their chapati-making quality
Keywords: Wheat varieties; Hemicellulose A; Pentosans; Arabinoxylans; Chapati;
Structure–function relationships for corn bran arabinoxylans
Keywords: Arabinoxylans; Shear viscosity; Extensional viscosity; Light scattering
Effect of wheat dietary fibres on bread dough development and rheological properties
Keywords: Arabinoxylans; Dough; Fibres; ShearAX, arabinoxylans; G′,G″, storage and loss moduli (Pa); J,Je0,Jr0, creep compliance, steady state compliance and recoverable compliance (Pa−1); n, shear flow index of the Cross model; S, total creep time; WE-AX, water-ex