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Arabinoxylans as Functional Food Ingredients: A Review
Emanuele Zannini
, Ángela Bravo Núñez
,
Aylin W. Sahin
,
Elke K. Arendt
School of Food and Nutritional Sciences
APC Microbiome Ireland
University College Cork
Research output
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Review article
›
peer-review
Overview
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Dive into the research topics of 'Arabinoxylans as Functional Food Ingredients: A Review'. Together they form a unique fingerprint.
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Food Science
Functional Food
100%
Food Ingredient
100%
Arabinoxylan
100%
Health Benefits
30%
Food systems
20%
Antioxidant Capacity
10%
Product Quality
10%
Short Chain Fatty Acid
10%
Food Matrix
10%
Bran
10%
Pasta Products
10%
Blood Glucose Response
10%
Cereal-Based Foods
10%