Xylose is a sugar isolated from wood, and classified as a monosaccharide of the aldopentose type, which means that it contains five carbon atoms and includes an aldehyde functional group. It is the precursor to hemicellulose, one of the main constituents of biomass. Like most sugars, it can adopt several structures depending on conditions. This book presents topical research in the study of the production, consumption and health benefits of xylose including the manufacture, refining, and characterisation of oligosaccharides from lignocellulosic materials; xylose as a dietary sugar source; utilisation of xylose for producing bio-based fuels; use of D-Xylose in the green surfactant industry; xylitol production from xylose by a hyperacidophilic candida tropicalis using fed-batch fermentation strategy and enzymatic xylose release from wheat bran arabinoxylans.