Reduction of Phytate in Soy Drink by Fermentation with Lactobacillus casei Expressing Phytases From Bifidobacteria [PDF]
, 2016 Plant-based food products can be modified by fermentation to improve flavour and the concentration of some biologically active compounds, but also to increase the mineral availability by eliminating anti-nutrient substances such as phytates.
García Mantrana, Izaskun +2 more
core +1 more source
Application of phytases from bifidobacteria in the development of cereal-based products with amaranth [PDF]
, 2016 The effects of the inclusion of purified phytases from Bifidobacterium longum spp. infantis ATCC15697 and Bifidobacterium pseudocatenulatum ATCC27919 on phytate (InsP6) levels were analyzed during breadmaking process.
García Mantrana, Izaskun +2 more
core +1 more source
Relationships between faecal phytate and mineral excretion depend on dietary phytate and age [PDF]
British Journal of Nutrition, 2009 We investigated the adverse effect of phytate on mineral absorption and the effect of dietary phytate and age on the relationship between faecal phytate and faecal mineral excretion. Fourteen young women (aged 19–24 years) and fourteen elderly women (64–75 years) were studied for two metabolic periods (MP).
Jihye, Kim +6 more
openaire +2 more sources
Biodisponibilidade do cálcio do grão de amaranto antes e após extrusão [PDF]
, 2010 Calcium bioavailability of raw and extruded amaranth grains was assessed in a biological assay in rats. Rats were fed for 28 days on diets in which raw or extruded amaranth was the only calcium source, compared to a control diet with calcium carbonate ...
ARÊAS, José Alfredo Gomes +1 more
core +3 more sources
Myo-inositol hexakisphosphate degradation by Bifidobacterium pseudocatenulatum ATCC 27919 improves mineral availability of high fibre rye-wheat sour bread [PDF]
, 2015 The goal of this investigation was to develop baking products using Bifidobacterium pseudocatenulatum ATCC27919, a phytase producer, as a starter in sourdough for the production of whole rye-wheat mixed bread.
García Mantrana, Izaskun +2 more
core +1 more source
Iron Bioavailability and Provitamin A from Sweet Potato- and Cereal-Based Complementary Foods [PDF]
, 2015 Iron and vitamin A deficiencies in childhood are public health problems in the developing world. Introduction of cereal-based complementary foods, that are often poor sources of both vitamin A and bioavailable iron, increases the risk of deficiency in ...
Amagloh +19 more
core +2 more sources
Frontiers in Food Science and TechnologyIntroductionAfrican yam bean (AYB) is a native legume crop from Africa with significant nutritional and health potential. In Togo, however, the crop remains underutilized and neglected due to a lack of awareness of its substantial potential.
Koffi Kibalou Palanga +6 more
doaj +1 more source
Nutritional and anti-nutrient profiles of some Ghanaian spices
Cogent Food & Agriculture, 2017 Spices are generally consumed because of the taste and flavor they add to food. Some are also consumed because of their medicinal properties. We herein report on the nutrient and antinutrient compositions of five Ghanaian spices namely Xylopia aethiopica,
Lawrence Sheringham Borquaye +5 more
doaj +1 more source
Hydrolysis of precipitated phytate by three distinct families of phytases [PDF]
, 2006 While genetically modified plants that secrete histidine acid phosphatases (HAPs), β-propeller phytases (BPPs) and purple acid phosphatases (PAPs) have been shown to assimilate soluble phytate, little is known about whether these plants have the ability ...
Leung, A, Leung, C, Lim, BL, Tang, J
core +1 more source
Bioprocess for Production, Characteristics, and Biotechnological Applications of Fungal Phytases
Frontiers in Microbiology, 2020 Phytases are a group of enzymes that hydrolyze the phospho-monoester bonds of phytates. Phytates are one of the major forms of phosphorus found in plant tissues. Fungi are mainly used for phytase production.
Kritsana Jatuwong +11 more
doaj +1 more source