Optimization of Arabinoxylan Isolation from Rye Bran by Adapting Extraction Solvent and Use of Enzymes-Reference-Cited by-同舟云学术

Optimization of Arabinoxylan Isolation from Rye Bran by Adapting Extraction Solvent and Use of Enzymes

Published:2017-09-29 Issue:11 Volume:82 Page:2562-2568
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Bender Denisse¹,Nemeth Renata²,Wimmer Michaela¹,Götschhofer Sylvia¹,Biolchi Matilde³,Török Kitti²,Tömösközi Sandor²,D'Amico Stefano¹^ORCID,Schoenlechner Regine¹

Affiliation:

1. Dept. of Food Science and Technology; BOKU- Univ. of Natural Resources and Life Sciences; Muthgasse 18 1190 Vienna Austria

2. Dept. of Applied Biotechnology and Food Science; Budapest Univ. of Technology and Economics; Müegyetem rkp.3 1111 Budapest Hungary

3. Dept. of Food and Nutritional Sciences; Univ. degli Studi di Milano; Via Celoria 2 20133 Milano Italy

Funder

Országos Tudományos Kutatási Alapprogramok

Austrian Science Fund

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13920/fullpdf

Reference27 articles.

1. Chemical and rheological characterization of arabinoxylan isolates from rye bran;Bender;Chem Biol Technol Agric,2017

2. Optimisation of the selective extraction of (Glucurono)arabinoxylans from wheat bran: use of barium and calcium hydroxide solution at elevated temperatures;Bergmans;J Cereal Sci,1996

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