Litcius/Paper detail

Production of syrup rich in arabinoxylan oligomers and antioxidants from wheat bran by alkaline pretreatment and enzymatic hydrolysis, and applicability in baking

Ville Pihlajaniemi, Outi Mattila, Taru Koitto, Markus Nikinmaa, Raija-Liisa Heiniö, Lotta Sorsamäki, Matti Siika‐aho, Emilia Nordlund

2020Journal of Cereal Science20 citationsDOI

Topics & Concepts

ArabinoxylanChemistryBranFood scienceHydrolysisSugarEnzymatic hydrolysisPotassium hydroxideBread makingOrganic chemistryRaw materialFood composition and propertiesBiofuel production and bioconversionMicrobial Metabolites in Food Biotechnology
Production of syrup rich in arabinoxylan oligomers and antioxidants from wheat bran by alkaline pretreatment and enzymatic hydrolysis, and applicability in baking | Litcius