Arabinoxylans: A new class of food ingredients arising from synergies with biorefining, and illustrating the nature of biorefinery engineering

Author:

Solomou KonstantinaORCID,Alyassin MohammadORCID,Angelis-Dimakis Athanasios,Campbell Grant M.ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference108 articles.

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2. Non-alkaline solubilization of arabinoxylans from destarched wheat bran using hydrothermal microwave processing and comparison with the hydrolysis by an endoxylanase;Aguedo;Chem. Eng. Process. Process Intensif.,2015

3. Chapter 15 Challenges and constraints in analysis of oligosaccharides and other fibre components;Alyassin,2019

4. SWAN platform: a web-based tool to support the development of industrial solid waste reuse business models;Angelis-Dimakis;Waste Manag. Res.,2021

5. Mixolab 2 User’s Manual;Anonymous,2016

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