Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides (2024)
- Authors:
- USP affiliated authors: FABI, JOÃO PAULO - FCF ; PAESANI, CANDELA - FCF ; LAMMERS, TAMY CRISTINA GONÇALVES DE LIMA - FZEA
- Unidades: FCF; FZEA
- DOI: 10.1016/j.carbpol.2023.121747
- Subjects: FARELOS; POLISSACARÍDEOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Carbohydrate Polymers
- ISSN: 0144-8617
- Volume/Número/Paginação/Ano: v. 328, p. 1-10, art. 121747, 2024
- Status:
- Nenhuma versão em acesso aberto identificada
-
ABNT
PAESANI, Candela et al. Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides. Carbohydrate Polymers, v. 328, p. 1-10, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.carbpol.2023.121747. Acesso em: 13 abr. 2026. -
APA
Paesani, C., Lammers, T. C. G. de L., Sciarini, L. S., Moiraghi, M., Pérez, G. T., & Fabi, J. P. (2024). Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides. Carbohydrate Polymers, 328, 1-10. doi:10.1016/j.carbpol.2023.121747 -
NLM
Paesani C, Lammers TCG de L, Sciarini LS, Moiraghi M, Pérez GT, Fabi JP. Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides [Internet]. Carbohydrate Polymers. 2024 ; 328 1-10.[citado 2026 abr. 13 ] Available from: https://dx.doi.org/10.1016/j.carbpol.2023.121747 -
Vancouver
Paesani C, Lammers TCG de L, Sciarini LS, Moiraghi M, Pérez GT, Fabi JP. Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides [Internet]. Carbohydrate Polymers. 2024 ; 328 1-10.[citado 2026 abr. 13 ] Available from: https://dx.doi.org/10.1016/j.carbpol.2023.121747 - Farinha de trigo mantém compostos prebióticos mesmo após a moagem
- Efeito do processamento químico e térmico do farelo de trigo na solubilização de polissacarídeos benéficos para a saúde humana
- Characterization of Chilean hot spring-origin Staphylococcus sp. BSP3 produced exopolysaccharide as biological additive
- The potential of prebiotics, probiotics, and synbiotics for ameliorating intestinal barrier dysfunction and modulating inflammatory responses as dietary supplements in diabetes mellitus management
- USP cria nanocápsula que preserva compostos benéficos dos alimentos
- The acid and neutral fractions of pectins isolated from ripe and overripe papayas differentially affect galectin-3 inhibition and colon cancer cell growth
- 10 alimentos com bioativos para incluir na dieta
- Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration
- Chelate-soluble pectin fraction from papaya pulp interacts with galectin-3 and inhibits colon cancer cell proliferation
- The connection between gut microbiota and its metabolites with neurodegenerative diseases in humans
Informações sobre a disponibilidade de versões do artigo em acesso aberto coletadas automaticamente via oaDOI API (Unpaywall).
Download do texto completo
| Tipo | Nome | Link | |
|---|---|---|---|
 |
3186825.pdf |
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
