184
Iravani, S., Fitchett, C. S., & Georget, D. M. R. (2011). Physical characterization of arabinoxylan
powder and its hydrogel containing a methyl xanthine. Carbohydrate Polymers, 85, 201–207.
Izydorczyk, M., Biliaderis, C. G., & Bushuk, W. (1991). Comparison of the structure and composition of water-soluble pentosans from different wheat varieties. Cereal Chemistry, 68, 139–144.
Izydorczyk, M. S., & Biliaderis, C. G. (1992). Effect of molecular size on physical properties of
wheat arabinoxylan. Journal of Agricultural and Food Chemistry, 40, 561–568.
Izydorczyk, M. S., & Biliaderis, C. G. (1993). Structural heterogeneity of wheat endosperm arabinoxylans. Cereal Chemistry, 70, 641–646.
Izydorczyk, M. S., & Biliaderis, C. G. (1995). Cereal arabinoxylans: Advances in structure and
physicochemical properties. Carbohydrate Polymers, 28, 33–48.
Izydorczyk, M. S., Biliaderis, C. G., & Bushuk, W. (1990). Oxidative gelation studies of watersoluble pentosans from wheat. Journal of Cereal Science, 11, 153–169.
Izydorczyk, M. S., & Bilideris, C. G. (2000). Structural and functional aspects of cereal arabinoxylans and β-glucans. In G. Doxastakis & V. Kiosseoglou (Eds.), Novel macromolecules in food
systems (pp. 361–384). Amsterdam, The Netherlands: Elsevier.
Jeddou, K. B., Chaari, F., Maktouf, S., Nouri-Ellouz, O., Helbert, C. B., & Ghorbel, R. E. (2016).
Structural, functional, and antioxidant properties of water-soluble polysaccharides from potatoes peels. Food Chemistry, 25, 97–105.
Kaats, G. R., Keith, S. C., Keith, P. L., Leckie, R. B., Perricone, N. V., & Preuss, H. G. (2011). A
combination of l-arabinose and chromium lowers circulating glucose and insulin levels after an
acute oral sucrose challenge. Nutrition Journal, 10, 42–42.
Katina, K., Juvonen, R., Laitila, A., Flander, L., Nordlund, E., Kariluoto, S., … Poutanen, K. (2012).
Fermented wheat bran as a functional ingredient in baking. Cereal Chemistry, 89, 126–134.
Kulp, K., & Bechtel, W. G. (1963). Effect of water-insoluble pentosan fraction of wheat endosperm on the quality of wheat bread. Cereal Chemistry, 40, 493–503.
Katapodis, P., Vardakou, M., Kalogeris, E., Kekos, D., Macris, B.J., Christakopouloset. P. (2003).
Enzymic production of a feruloylated oligosaccharide with antioxidant activity from wheat
flour arabinoxylan. European Journal of Nutrition, 42, 55–60
Lapierre, C., Pollet, B., Christine, M., Ralet, M., & Saulnier, L. (2001). The phenolic fraction of
maize bran: Evidence for lignin-heteroxylan association. Phytochemistry, 57, 765–772.
Li, L., Ma, S., Fan, L., Zhang, C., Pu, X., Zheng, X., & Wang, X. (2016). The influence of ultrasonic
modification on arabinoxylans properties obtained from wheat bran. International Journal of
Food Science and Technology, 51, 2338–2344.
Li, W., Zhang, S., & Smith, C. (2015). The molecular structure features-immune stimulatory
activity of arabinoxylans derived from the pentosan faction of wheat flour. Journal of Cereal
Science, 62, 81–86.
Maeda, T., & Morita, N. (2003). Flour quality and pentosan prepared by polishing wheat grain on
bread making. Food Research International, 36, 603–610.
Mansberger, A., D'amico, S., Novalin, S., Schmidt, J., Tomoskozi, S., Berghofer, E., &
Schoenlechner, R. (2014). Pentosan extraction from rye bran on pilot scale for application in
gluten-free products. Food Hydrocolloids, 35, 606–612.
Medcalf, D. G., D’Appolonia, B. L., & Giles, K. A. (1968). Comparison of chemical composition and properties between hard red spring and durum wheat endosperm pentosans. Cereal
Chemistry, 45, 539–549.
Mendez-Encinas, M. A., Carvajal-Millan, E., Rascon-Chu, A., Astiazaran-Garcia, H. F., &
Valencia-Rivera, D. E. (2018). Ferulated arabinoxylans and their gels: Functional properties
and potential application as antioxidant and anticancer agent. Oxidative Medicine and Cellular
Longevity, 2018, 1–22. https://doi.org/10.1155/2018/2314759
Mendis, M., Leclerc, E., & Simsek, S. (2016). Arabinoxylans, gut microbiota and immunity.
Carbohydrate Polymers, 139, 159–166.
Michniewicz, J., Biliaderis, C. G., & Bushuk, W. (1990). Water-insoluble pentosans of wheat:
Composition and some physical properties. Cereal Chemistry, 67, 434–439.
Michniewicz, J., Biliaderis, C. G., & Bushuk, W. (1991). Effect of added pentosans on some physical and technological characteristics of dough and gluten. Cereal Chemistry, 68, 252–258.
A. Shah et al.
Iravani, S., Fitchett, C. S., & Georget, D. M. R. (2011). Physical characterization of arabinoxylan
powder and its hydrogel containing a methyl xanthine. Carbohydrate Polymers, 85, 201–207.
Izydorczyk, M., Biliaderis, C. G., & Bushuk, W. (1991). Comparison of the structure and composition of water-soluble pentosans from different wheat varieties. Cereal Chemistry, 68, 139–144.
Izydorczyk, M. S., & Biliaderis, C. G. (1992). Effect of molecular size on physical properties of
wheat arabinoxylan. Journal of Agricultural and Food Chemistry, 40, 561–568.
Izydorczyk, M. S., & Biliaderis, C. G. (1993). Structural heterogeneity of wheat endosperm arabinoxylans. Cereal Chemistry, 70, 641–646.
Izydorczyk, M. S., & Biliaderis, C. G. (1995). Cereal arabinoxylans: Advances in structure and
physicochemical properties. Carbohydrate Polymers, 28, 33–48.
Izydorczyk, M. S., Biliaderis, C. G., & Bushuk, W. (1990). Oxidative gelation studies of watersoluble pentosans from wheat. Journal of Cereal Science, 11, 153–169.
Izydorczyk, M. S., & Bilideris, C. G. (2000). Structural and functional aspects of cereal arabinoxylans and β-glucans. In G. Doxastakis & V. Kiosseoglou (Eds.), Novel macromolecules in food
systems (pp. 361–384). Amsterdam, The Netherlands: Elsevier.
Jeddou, K. B., Chaari, F., Maktouf, S., Nouri-Ellouz, O., Helbert, C. B., & Ghorbel, R. E. (2016).
Structural, functional, and antioxidant properties of water-soluble polysaccharides from potatoes peels. Food Chemistry, 25, 97–105.
Kaats, G. R., Keith, S. C., Keith, P. L., Leckie, R. B., Perricone, N. V., & Preuss, H. G. (2011). A
combination of l-arabinose and chromium lowers circulating glucose and insulin levels after an
acute oral sucrose challenge. Nutrition Journal, 10, 42–42.
Katina, K., Juvonen, R., Laitila, A., Flander, L., Nordlund, E., Kariluoto, S., … Poutanen, K. (2012).
Fermented wheat bran as a functional ingredient in baking. Cereal Chemistry, 89, 126–134.
Kulp, K., & Bechtel, W. G. (1963). Effect of water-insoluble pentosan fraction of wheat endosperm on the quality of wheat bread. Cereal Chemistry, 40, 493–503.
Katapodis, P., Vardakou, M., Kalogeris, E., Kekos, D., Macris, B.J., Christakopouloset. P. (2003).
Enzymic production of a feruloylated oligosaccharide with antioxidant activity from wheat
flour arabinoxylan. European Journal of Nutrition, 42, 55–60
Lapierre, C., Pollet, B., Christine, M., Ralet, M., & Saulnier, L. (2001). The phenolic fraction of
maize bran: Evidence for lignin-heteroxylan association. Phytochemistry, 57, 765–772.
Li, L., Ma, S., Fan, L., Zhang, C., Pu, X., Zheng, X., & Wang, X. (2016). The influence of ultrasonic
modification on arabinoxylans properties obtained from wheat bran. International Journal of
Food Science and Technology, 51, 2338–2344.
Li, W., Zhang, S., & Smith, C. (2015). The molecular structure features-immune stimulatory
activity of arabinoxylans derived from the pentosan faction of wheat flour. Journal of Cereal
Science, 62, 81–86.
Maeda, T., & Morita, N. (2003). Flour quality and pentosan prepared by polishing wheat grain on
bread making. Food Research International, 36, 603–610.
Mansberger, A., D'amico, S., Novalin, S., Schmidt, J., Tomoskozi, S., Berghofer, E., &
Schoenlechner, R. (2014). Pentosan extraction from rye bran on pilot scale for application in
gluten-free products. Food Hydrocolloids, 35, 606–612.
Medcalf, D. G., D’Appolonia, B. L., & Giles, K. A. (1968). Comparison of chemical composition and properties between hard red spring and durum wheat endosperm pentosans. Cereal
Chemistry, 45, 539–549.
Mendez-Encinas, M. A., Carvajal-Millan, E., Rascon-Chu, A., Astiazaran-Garcia, H. F., &
Valencia-Rivera, D. E. (2018). Ferulated arabinoxylans and their gels: Functional properties
and potential application as antioxidant and anticancer agent. Oxidative Medicine and Cellular
Longevity, 2018, 1–22. https://doi.org/10.1155/2018/2314759
Mendis, M., Leclerc, E., & Simsek, S. (2016). Arabinoxylans, gut microbiota and immunity.
Carbohydrate Polymers, 139, 159–166.
Michniewicz, J., Biliaderis, C. G., & Bushuk, W. (1990). Water-insoluble pentosans of wheat:
Composition and some physical properties. Cereal Chemistry, 67, 434–439.
Michniewicz, J., Biliaderis, C. G., & Bushuk, W. (1991). Effect of added pentosans on some physical and technological characteristics of dough and gluten. Cereal Chemistry, 68, 252–258.
A. Shah et al.