Extraction and modification technology of arabinoxylans from cereal by-products: A critical review
- Author
- ZHENGXIAO ZHANG1 ; SMITH, Christopher1 ; WEILI LI1
[1] Department of Food and Tourism Management, Manchester Metropolitan University, Manchester M15 6BG, United Kingdom - Issue title
- Recovery and Utilization of Valuable Compounds from Food Processing By-products
- Author (monograph)
- GALANAKIS, Charis M (Editor)1 ; SCHIEBER, Andreas (Editor)2
[1] Department of Research and Innovation, Galanakis Laboratories, Skalidi 34, 73131 Chania, Greece
[2] Chair of Food Technology and Food Biotechnology, Department of Nutritional and Food Sciences, University of Bonn, Römerstrasse 164, 53117 Bonn, Germany - Source
Food research international. 2014, Vol 65, pp 423-436, 14 p ; c ; ref : 2 p.1/4
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Ara/Xly Arabinoxylans Extraction Modification Molecular weight Yields
- Keyword (fr)
- Arabinoxylane Article synthèse Céréale sous produit Extraction Masse moléculaire Modification Rendement Technologie Polyoside
- Keyword (en)
- Arabinoxylan Review Cereal by product Extraction Molecular mass Modification Yield Technology Polysaccharide
- Keyword (es)
- Arabinoxilano Artículo síntesis Cereal subproducto Extracción Masa molecular Modificación Rendimiento Tecnología Poliósido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 29031625
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodres.2014.05.068 
https://dx.doi.org/10.1016/j.foodres.2014.05.068
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