186
Sciarini, L. S., Maldonado, F., Ribotta, P. D., Perez, G. T., & Leon, A. E. (2009). Chemical composition and functional properties of Gleditsia triacanthos gum. Food Hydrocolloids, 23, 306–313.
Shelton, D. R., & D’Appolonia, B. L. (1985). Carbohydrate functionality in the baking process.
Cereal Foods World, 30, 437–442.
Shyama, P. R. R., & Muralikrishna, G. (2004). Non-starch polysaccharide–phenolic acid complexes from native and germinated cereals and millet. Food Chemistry, 84, 527–531.
Sila, A., Bayar, N., Ghazala, I., Bougatef, A., Ellouz-Ghorbel, R., & Ellouz- Chaabouni, S. (2014).
Water-soluble polysaccharides from agro-industrial byproducts: Functional and biological
properties. International Journal of Biological Macromolecules, 69, 236–243.
Snelders, J., Olaerts, H., Dornez, E., Van de Wiele, T., Aura, A. M., Vanhaecke, L., Delcour, J. A.,
Courtin, C. M. (2014). Structural features and feruloylation modulate the fermentability and
evolution of antioxidant properties of arabinoxylan oligosaccharides during in vitro fermentation by human gut derived microbiota. Journal of Functional Foods, 10, 1–12
Sun, J. X., Sun, X. F., Sun, R. C., & Su, Y. Q. (2004). Fractional extraction and structural characterization of sugarcane bagasse hemicelluloses. Carbohydrate Polymers, 56, 195–204.
Sun, Y. L., Cui, S. W., Gu, X. H., & Zhang, J. M. (2011). Isolation and structural characterization
of water unextractable arabinoxylans from Chinese black-grained wheat bran. Carbohydrate
Polymers, 85, 615–621.
Szwajgier, D., & Jakubczyk, A. (2010). Biotransformation of ferulic acid by Lactobacillus acidophilus K1 and selected Bifidobacterium strains. ACTA Scientiarum Polonorum Technologia
Alimentaria, 9, 45–59.
Tran, A. H., & Nordin, P. (1977). Extraction of pentosans from wheat flour with trichloroacetic
acid solutions. The Star, 29, 153–156.
Vansteenkiste, E., Babot, C., Rouau, X., & Micard, V. (2004). Oxidative gelation of feruloylated arabinoxylan as affected by protein. Influence on protein enzymatic hydrolysis. Food
Hydrocolloids, 18(4), 557–564.
Vardakou, M., NuenoPalop, C., Christakopoulos, P., Faulds, C. B., Gasson, M. A., Narbad,
A. (2008). Evaluation of the prebiotic properties of wheat arabinoxylan fraction and induction of hydrolase activity in gut microflora. International Journal of Food Microbiology,
123, 166–170
Vinkx, C. J., Van Nieuwenhove, C. G., & Delcour, J. A. (1991). Physicochemical and functional
properties of rye nonstarch polysaccharides. III. Oxidative gelation of a fraction containing
water-soluble pentosans and proteins. Cereal Chemistry, 68, 617–622.
Voragen, A. G. I., Schols, H. A., Marijs, J., Rombouts, F. M., & Angelino, S. A. G. F. (1987). Nonstarch polysaccharides from barley: Structural features and breakdown during malting. Journal
of the Institute of Brewing, 93, 202–208.
Yacoubi, N., Van Immerseel, F., Ducatelle, R., Rhayat, L., Bonnin, E., & Saulnier, L. (2016).
Water-soluble fractions obtained by enzymatic treatment of wheat grains promote short chain
fatty acids production by broiler cecal microbiota. Animal Feed Science and Technology,
218(1), 110–119.
Zeleznak, K. J., & Hoseney, R. C. (1986). The role of water in the retrogradation of wheat starch
gels and bread crumb. Cereal Chemistry, 63, 407–411.
Zhong, X., Karen, L., Walker, Z., Muir, J. G., Mascara, T., & O'Dea, K. (2000). Arabinoxylan fiber,
a byproduct of wheat flour processing, reduces the postprandial glucose response in normoglycemic subjects. The American Journal of Clinical Nutrition, 71(5), 1123–1128.
A. Shah et al.
Sciarini, L. S., Maldonado, F., Ribotta, P. D., Perez, G. T., & Leon, A. E. (2009). Chemical composition and functional properties of Gleditsia triacanthos gum. Food Hydrocolloids, 23, 306–313.
Shelton, D. R., & D’Appolonia, B. L. (1985). Carbohydrate functionality in the baking process.
Cereal Foods World, 30, 437–442.
Shyama, P. R. R., & Muralikrishna, G. (2004). Non-starch polysaccharide–phenolic acid complexes from native and germinated cereals and millet. Food Chemistry, 84, 527–531.
Sila, A., Bayar, N., Ghazala, I., Bougatef, A., Ellouz-Ghorbel, R., & Ellouz- Chaabouni, S. (2014).
Water-soluble polysaccharides from agro-industrial byproducts: Functional and biological
properties. International Journal of Biological Macromolecules, 69, 236–243.
Snelders, J., Olaerts, H., Dornez, E., Van de Wiele, T., Aura, A. M., Vanhaecke, L., Delcour, J. A.,
Courtin, C. M. (2014). Structural features and feruloylation modulate the fermentability and
evolution of antioxidant properties of arabinoxylan oligosaccharides during in vitro fermentation by human gut derived microbiota. Journal of Functional Foods, 10, 1–12
Sun, J. X., Sun, X. F., Sun, R. C., & Su, Y. Q. (2004). Fractional extraction and structural characterization of sugarcane bagasse hemicelluloses. Carbohydrate Polymers, 56, 195–204.
Sun, Y. L., Cui, S. W., Gu, X. H., & Zhang, J. M. (2011). Isolation and structural characterization
of water unextractable arabinoxylans from Chinese black-grained wheat bran. Carbohydrate
Polymers, 85, 615–621.
Szwajgier, D., & Jakubczyk, A. (2010). Biotransformation of ferulic acid by Lactobacillus acidophilus K1 and selected Bifidobacterium strains. ACTA Scientiarum Polonorum Technologia
Alimentaria, 9, 45–59.
Tran, A. H., & Nordin, P. (1977). Extraction of pentosans from wheat flour with trichloroacetic
acid solutions. The Star, 29, 153–156.
Vansteenkiste, E., Babot, C., Rouau, X., & Micard, V. (2004). Oxidative gelation of feruloylated arabinoxylan as affected by protein. Influence on protein enzymatic hydrolysis. Food
Hydrocolloids, 18(4), 557–564.
Vardakou, M., NuenoPalop, C., Christakopoulos, P., Faulds, C. B., Gasson, M. A., Narbad,
A. (2008). Evaluation of the prebiotic properties of wheat arabinoxylan fraction and induction of hydrolase activity in gut microflora. International Journal of Food Microbiology,
123, 166–170
Vinkx, C. J., Van Nieuwenhove, C. G., & Delcour, J. A. (1991). Physicochemical and functional
properties of rye nonstarch polysaccharides. III. Oxidative gelation of a fraction containing
water-soluble pentosans and proteins. Cereal Chemistry, 68, 617–622.
Voragen, A. G. I., Schols, H. A., Marijs, J., Rombouts, F. M., & Angelino, S. A. G. F. (1987). Nonstarch polysaccharides from barley: Structural features and breakdown during malting. Journal
of the Institute of Brewing, 93, 202–208.
Yacoubi, N., Van Immerseel, F., Ducatelle, R., Rhayat, L., Bonnin, E., & Saulnier, L. (2016).
Water-soluble fractions obtained by enzymatic treatment of wheat grains promote short chain
fatty acids production by broiler cecal microbiota. Animal Feed Science and Technology,
218(1), 110–119.
Zeleznak, K. J., & Hoseney, R. C. (1986). The role of water in the retrogradation of wheat starch
gels and bread crumb. Cereal Chemistry, 63, 407–411.
Zhong, X., Karen, L., Walker, Z., Muir, J. G., Mascara, T., & O'Dea, K. (2000). Arabinoxylan fiber,
a byproduct of wheat flour processing, reduces the postprandial glucose response in normoglycemic subjects. The American Journal of Clinical Nutrition, 71(5), 1123–1128.
A. Shah et al.