Search for dissertations about: "arabinoxylans extraction"
Found 5 swedish dissertations containing the words arabinoxylans extraction.
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1. Improving cellulose fibre properties by controlled adsorption of xylans
Abstract : Hemicelluloses are, together with cellulose and pectins, the polysaccharide constituents in the cell walls of higher plants. Xylans are the most common hemicelluloses, and are considered to be the second most abundant biopolymer in the plant kingdom. READ MORE
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2. Bioprocessing, Structure and Material Properties of Arabinoxylans
Abstract : This work has focused on using agriculture residues as raw material for new polymeric materials. Arabinoxylans have been isolated from barley husks and endosperm fiber using alkali extraction, and the chemical composition and detailed structure have been determined. READ MORE
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3. Valorisation of cereal by-products: a biorefinery approach
Abstract : Cereal by-products are abundant streams of underutilised biomass that have the potential be valorised into various industrial products by means of environmentally friendly processes. In this study, an integrated bioprocess combining subcritical water extraction (SWE) and enzymatic treatment (ET) was proposed to effectively extract arabinoxylans (AX) from cereal by-products. READ MORE
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4. Multifunctional carbohydrate-based soft materials from cereal by-products
Abstract : Cereal production generates large quantities of by-products every year, which still remain underutilized. The hemicellulose fractions from cereal by-products are anticipated to play an important role in tomorrow's sustainable and bio-based circular economy. READ MORE
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5. METABOLIC PROPERTIES OF RYE PRODUCTS Focusing on insulinaemia, glycaemic profile and appetite regulation in healthy subjects
Abstract : The prevalence of metabolic disorders, such as type 2 diabetes, cardiovascular diseases and the insulin resistance syndrome (IRS) are increasing worldwide. However, disturbances in the metabolic status can be prevented by changing the daily diet towards more whole grains, vegetables, legumes and dairy products. READ MORE