Isolation, modification and characterization of soluble arabinoxylan fractions from rye grain

European Food Research and Technology

Volumn 235, Issue 3, 2012, Pages 385-395

  Buksa, Krzysztof ^a   Ziobro, R ^a   Nowotna, Anna ^a   Praznik, Werner ^b   Gambuś, Halina ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

^b UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

Cross linking; Isolation; Rye arabinoxylan; Xylanase hydrolysis

Indexed keywords

ANALYSIS OF CHEMICAL COMPOSITION; ARABINOXYLANS; DEGREE OF CROSS-LINKING; ISOLATION; MOLECULAR DIMENSIONS; QUALITY PROFILE; WATER SOLUBLE FRACTION; XYLANASES;

FOOD PRODUCTS;

ENZYMATIC HYDROLYSIS;

SECALE CEREALE;

EID: 84865629669     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1765-0     Document Type: Article

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