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The process was highly selective towards hemicelluloses hydrolysis and liquid streams containing a mixture of oligomeric compounds (mainly xylo-oligosaccharides) could be obtained under relatively mild operation conditions (190 \u00b0C, 30 min) with a maximal oligosaccharides\u2019 concentration of 18.48 g\/L. The average polymerization degree of the obtained oligosaccharides was characterised by HPLC, showing that for the optimal conditions a mixture of oligomers with DPs from 2 to 6.<\/jats:p>","DOI":"10.1007\/s13399-023-05244-z","type":"journal-article","created":{"date-parts":[[2024,1,6]],"date-time":"2024-01-06T03:02:08Z","timestamp":1704510128000},"page":"20751-20760","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Microwave-assisted hydrothermal processing of pine nut shells for oligosaccharide production"],"prefix":"10.1007","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9106-6923","authenticated-orcid":false,"given":"Ivone","family":"Torrado","sequence":"first","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1052-5591","authenticated-orcid":false,"given":"Beatriz Guapo","family":"Neves","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1977-8771","authenticated-orcid":false,"given":"Maria","family":"da Concei\u00e7\u00e3o Fernandes","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0270-4832","authenticated-orcid":false,"given":"Florbela","family":"Carvalheiro","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5393-4443","authenticated-orcid":false,"given":"Helena","family":"Pereira","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5820-3669","authenticated-orcid":false,"given":"Lu\u00eds C.","family":"Duarte","sequence":"additional","affiliation":[]}],"member":"297","published-online":{"date-parts":[[2024,1,6]]},"reference":[{"issue":"1","key":"5244_CR1","doi-asserted-by":"publisher","first-page":"175","DOI":"10.1007\/s13399-019-00424-2","volume":"10","author":"CSGP Queir\u00f3s","year":"2019","unstructured":"Queir\u00f3s CSGP, Cardoso S, Louren\u00e7o A, Ferreira J, Miranda I, Louren\u00e7o MJV, Pereira H (2019) Characterization of walnut, almond, and pine nut shells regarding chemical composition and extract composition. 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