185
Morales-Ortega, A., Carvajal-Millan, E., & Brown-Bojorquez, F. (2014). Entrapment of probiotics in water extractable arabinoxylan gels: Rheological and microstructural characterization.
Molecules, 19, 3628–3637.
Ng, A., Greenshields, R. N., & Waldron, K. W. (1997). Oxidative cross-linking of corn bran hemicellulose: Formation of ferulic acid dehydrodimers. Carbohydrate Research, 303, 459–462.
Noaman, E., Badr el-Din, N. K., Bibars, M. A., AbouMossallam, A. A., & Ghoneum, M. (2008).
Antioxidant potential by arabinoxylan rice bran, MGN-3/biobran, represents a mechanism for
its oncostatic effect against murine solid Ehrlich carcinoma. Cancer Letters, 268, 348–359.
Nino-Medina, G., Carvajal-Millan, E., Lizardi, J., Rascon, A., Márquez-Escalante, J.A., Gardea,
A.A., Martínez-López, A.L., Guerrero, V. (2009). Maize processing waste water arabinoxylans: Gelling capability and cross-linking content. Food Chemistry, 115, 1286–1290.
Nilsson, M., Andersson, R., Andersson, R. E., Autio, K., & Aman, P. (2000). Heterogeneity in a
water-extractable rye arabinoxylan with a low degree of disubstitution. Carbohydrate polymers, 41, 397–405.
Onipe, O. O., Jideani, A. I. O., & Beswa, D. (2015). Composition and functionality of wheat bran
and its application in some cereal food products. International Journal of Food Science and
Technology, 50, 2509–2518.
Oscarsson, M., Andersson, R., Salomonsson, A. C., & Aman, P. (1996). Chemical composition of
barley samples focusing on dietary fibre components. Journal of Cereal Science, 24, 161–170.
Paiva, L. B. D., Goldbeck, R., Santos, W. D. D., & Squina, F. M. (2013). Ferulic acid and derivatives: Molecules with potential application in the pharmaceutical field. Brazilian Journal of
Pharmaceutical Sciences, 49(3), 395.
Pitkanen, L., Tuomainen, P., Virkki, L., & Tenkanen, M. (2011). Molecular characterization and
solution properties of enzymatically tailored arabinoxylans. International Journal of Biological
Macromolecules, 49, 963–969.
Praznik, W., Buksa, K., Nowotna, A., Gambus, H., Ziobro, R., & Gumul, D. (2009). Improved
method of isolation of water soluble pentosans from rye wholemeal. In 36th International
Conference of SSCHE, vol. 182, Slovakia.
Rattan, O., Izydorczyk, M. S., & Biliaderis, C. G. (1994). Structure and rheological behaviour of
arabinoxylans from Canadian bread wheat flours. LWT - Food Science and Technology, 27,
550–555.
Revanappa, S. B., Nandini, C. D., & Salimath, P. V. (2010). Structural characterization of pentosans from hemicellulose B of wheat varieties with varying chapatimaking quality. Food
Chemistry, 11, 27–33.
Riviere, A., Selak, M., Lantin, D., Leroy, F., & De Vuyst, L. (2016). Bifidobacteria and butyrateproducing colon bacteria: Importance and strategies for their stimulation in the human gut.
Frontiers in Microbiology, 7, 979.
Rose, D. J., & Inglett, G. E. (2010). Production of feruloylatedarabinoxylo-oligosaccharides
from maize (Zea mays) bran by microwave-assisted autohydrolysis. Food Chemistry, 119,
1613–1618.
Rouau, X. (1993). Investigation into the effects of an enzyme preparation for baking on wheat flour
dough pentosans. Journal of Cereal Science, 18, 145–157.
Roubroeks, J. P., Andersson, R., & Aman, P. (2000). Structural features of (1→3)(1→4)-β-Dglucan and arabinoxylan fractions isolated from rye bran. Carbohydrate Polymers, 42, 3–11.
Saeed, F., Pasha, I., Anjum, F. M., & Sultan, M. T. (2011). Arabinoxylans and arabinogalactans: A
comprehensive treatise. Critical Reviews in Food Science and Nutrition, 51, 467–476.
Sapirstein, H. D., Wang, M., & Beta, T. (2013). Effects of debranning on the distribution of pentosans and relationships to phenolic content and antioxidant activity of wheat pearling fractions.
LWT - Food Science and Technology, 50, 336–342.
Sarker, D. K., Wilde, P. J., & Clark, D. C. (1998). Enhancement of protein foam stability by formation of wheat arabinoxylan-protein crosslinks. Cereal Chemistry, 75, 493–499.
Saulnier, L., Sado, P. E., Branlard, G., Charmet, G., & Guillon, F. (2007). Wheatarabinoxylans:
Exploiting variation in amount and composition to develop enhanced varieties. Journal of
Cereal Science, 46, 261–281.
Arabinoxylans
Morales-Ortega, A., Carvajal-Millan, E., & Brown-Bojorquez, F. (2014). Entrapment of probiotics in water extractable arabinoxylan gels: Rheological and microstructural characterization.
Molecules, 19, 3628–3637.
Ng, A., Greenshields, R. N., & Waldron, K. W. (1997). Oxidative cross-linking of corn bran hemicellulose: Formation of ferulic acid dehydrodimers. Carbohydrate Research, 303, 459–462.
Noaman, E., Badr el-Din, N. K., Bibars, M. A., AbouMossallam, A. A., & Ghoneum, M. (2008).
Antioxidant potential by arabinoxylan rice bran, MGN-3/biobran, represents a mechanism for
its oncostatic effect against murine solid Ehrlich carcinoma. Cancer Letters, 268, 348–359.
Nino-Medina, G., Carvajal-Millan, E., Lizardi, J., Rascon, A., Márquez-Escalante, J.A., Gardea,
A.A., Martínez-López, A.L., Guerrero, V. (2009). Maize processing waste water arabinoxylans: Gelling capability and cross-linking content. Food Chemistry, 115, 1286–1290.
Nilsson, M., Andersson, R., Andersson, R. E., Autio, K., & Aman, P. (2000). Heterogeneity in a
water-extractable rye arabinoxylan with a low degree of disubstitution. Carbohydrate polymers, 41, 397–405.
Onipe, O. O., Jideani, A. I. O., & Beswa, D. (2015). Composition and functionality of wheat bran
and its application in some cereal food products. International Journal of Food Science and
Technology, 50, 2509–2518.
Oscarsson, M., Andersson, R., Salomonsson, A. C., & Aman, P. (1996). Chemical composition of
barley samples focusing on dietary fibre components. Journal of Cereal Science, 24, 161–170.
Paiva, L. B. D., Goldbeck, R., Santos, W. D. D., & Squina, F. M. (2013). Ferulic acid and derivatives: Molecules with potential application in the pharmaceutical field. Brazilian Journal of
Pharmaceutical Sciences, 49(3), 395.
Pitkanen, L., Tuomainen, P., Virkki, L., & Tenkanen, M. (2011). Molecular characterization and
solution properties of enzymatically tailored arabinoxylans. International Journal of Biological
Macromolecules, 49, 963–969.
Praznik, W., Buksa, K., Nowotna, A., Gambus, H., Ziobro, R., & Gumul, D. (2009). Improved
method of isolation of water soluble pentosans from rye wholemeal. In 36th International
Conference of SSCHE, vol. 182, Slovakia.
Rattan, O., Izydorczyk, M. S., & Biliaderis, C. G. (1994). Structure and rheological behaviour of
arabinoxylans from Canadian bread wheat flours. LWT - Food Science and Technology, 27,
550–555.
Revanappa, S. B., Nandini, C. D., & Salimath, P. V. (2010). Structural characterization of pentosans from hemicellulose B of wheat varieties with varying chapatimaking quality. Food
Chemistry, 11, 27–33.
Riviere, A., Selak, M., Lantin, D., Leroy, F., & De Vuyst, L. (2016). Bifidobacteria and butyrateproducing colon bacteria: Importance and strategies for their stimulation in the human gut.
Frontiers in Microbiology, 7, 979.
Rose, D. J., & Inglett, G. E. (2010). Production of feruloylatedarabinoxylo-oligosaccharides
from maize (Zea mays) bran by microwave-assisted autohydrolysis. Food Chemistry, 119,
1613–1618.
Rouau, X. (1993). Investigation into the effects of an enzyme preparation for baking on wheat flour
dough pentosans. Journal of Cereal Science, 18, 145–157.
Roubroeks, J. P., Andersson, R., & Aman, P. (2000). Structural features of (1→3)(1→4)-β-Dglucan and arabinoxylan fractions isolated from rye bran. Carbohydrate Polymers, 42, 3–11.
Saeed, F., Pasha, I., Anjum, F. M., & Sultan, M. T. (2011). Arabinoxylans and arabinogalactans: A
comprehensive treatise. Critical Reviews in Food Science and Nutrition, 51, 467–476.
Sapirstein, H. D., Wang, M., & Beta, T. (2013). Effects of debranning on the distribution of pentosans and relationships to phenolic content and antioxidant activity of wheat pearling fractions.
LWT - Food Science and Technology, 50, 336–342.
Sarker, D. K., Wilde, P. J., & Clark, D. C. (1998). Enhancement of protein foam stability by formation of wheat arabinoxylan-protein crosslinks. Cereal Chemistry, 75, 493–499.
Saulnier, L., Sado, P. E., Branlard, G., Charmet, G., & Guillon, F. (2007). Wheatarabinoxylans:
Exploiting variation in amount and composition to develop enhanced varieties. Journal of
Cereal Science, 46, 261–281.
Arabinoxylans