Effect ofendo-xylanase-containing enzyme preparations and laccase on the solubility of rye bran arabinoxylan-Reference-Cited by-同舟云学术

Effect ofendo-xylanase-containing enzyme preparations and laccase on the solubility of rye bran arabinoxylan

Published:2003-04-15 Issue:7 Volume:83 Page:617-623
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Andersson Roger,Eliasson Christina,Selenare Mangala,Kamal-Eldin Afaf,Åman Per

Funder

NUTEC

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference26 articles.

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2. Content of nutrients and lignans in roller milled fractions of rye;Nilsson;J Sci Food Agric,1997

3. Physico-chemical and functional properties of rye nonstarch polysaccharides. I. Colorimetric analysis of pentosans and their relative monosaccharide compositions in fractionated (milled) rye products;Delcour;Cereal Chem,1989

4. The effects of water-soluble arabinoxylan on gelatinization and retrogradation of starch;Gudmunson;Starch,1991

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