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- Tömösközi, Sándor, et al. Show all 3 Authors
- Food hydrocolloids 2017 v.63 pp. 219-225
- absorption; arabinose; arabinoxylan; bile; bile acids; cholesteremic effect; crosslinking; dimerization; ferulic acid; flour; functional foods; functional properties; gels; high performance liquid chromatography; hydrocolloids; hydrogen peroxide; hydroxyl radicals; ingredients; molecular weight; oxidation; peroxidase; polymers; viscosity; wheat; xylose
- ... Chemical and enzymatic modifications of carbohydrates offer a promising way of producing new fibre-rich food ingredients since these methods modify the functionality of carbohydrates. Hydroxyl radical oxidized and oxidatively crosslinked (peroxidase/hydrogen peroxide) feruloylated arabinoxylan (AX) isolates were prepared and examined for structural and functional properties. It was demonstrated th ...