Results 1 to 10 of about 15,689 (222)
Effect of Phytic Acid Addition on the Structure of Collagen-Hyaluronic Acid Composite Gel [PDF]
Gels, 2023 Composite collagen gels with hyaluronic acid are developed tissue-engineered structures for filling and regeneration of defects in various organs and tissues.
Yuliya Nashchekina +6 more
doaj +3 more sources
Impacts and Industrial Applications of Phytic Acid and Phytase
Journal of Pure and Applied Microbiology, 2022 Phytic acid is an antinutritional compound that chelates P and essential divalent cations such as Fe, Ca, and Zn in cereals and major staple crops such as wheat, maize, rice, and sorghum.
Madhvi Prajapati, Hardik Shah
doaj +3 more sources
Synthesis of diaryl phosphates using phytic acid as a phosphorus source [PDF]
Beilstein Journal of Organic ChemistryPhytic acid is a phosphorus-rich molecule, which is produced by plants using water-soluble phosphates absorbed from soil. It can potentially serve as a phosphorus source in the syntheses of organic phosphates; however, this approach has not been utilized
Kazuya Asao +7 more
doaj +2 more sources
Recent Advances in Research on Phytic Acid and Its Degradation Products in Foods [PDF]
Shipin Kexue, 2023 Phytic acid widely exists in plant foods, which is the main storage form of phosphorous in plant seeds. Recently, phytic acid in foods has attracted increasing research attention due to the antinutritional properties of phytic acid and its degradation ...
CHEN Jiayue, FAN Bei, LIU Guiqiao, LI Chunmei, WANG Fengzhong
doaj +1 more source
Effects of Phytic Acid-Degrading Bacteria on Mineral Element Content in Mice
Frontiers in Microbiology, 2021 Trace minerals are extremely important for balanced nutrition, growth, and development in animals and humans. Phytic acid chelation promotes the use of probiotics in nutrition.
Diao Zhou +8 more
doaj +1 more source
Cluster Analysis and Association Mapping of Phytic Acid Content among Wheat Cultivars
Liang you shipin ke-ji, 2021 In this study,205 elite wheat lines from winter wheat region of China were used as materials to analyze the phytic acid content,and the cluster analysis and related was further conducted.The results showed that the average Phytic acid content of the two ...
CHEN Guang-feng +7 more
doaj +1 more source
Foods, 2022 Browning and lignification often occur in fresh-cut apple processing, leading to quality deterioration and limiting the shelf life of products. In this study, 0.8% (v/v) phytic acid was used to improve the quality and shelf life of fresh-cut apples. From
Ting Fang +5 more
doaj +1 more source
Frontiers in Nutrition, 2022 Iron deficiency and anemia are common in low- and middle-income countries. This is due to a poor dietary iron density and low iron absorption resulting from the high inhibitory phytic acid content in cereal and millet-based diets.
Bellam H. Rajashekar Reddy +18 more
doaj +1 more source
Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures
Czech Journal of Food Sciences, 2009 Phytic acid has been considered to be an antinutrient due to its ability to bind minerals and proteins, either directly or indirectly, thus changing their solubility, functionality, absorption, and digestibility. In this study, the influence of the flour
Tomaž Požrl +5 more
doaj +1 more source
浙江大学学报. 农业与生命科学版, 2009 A field experiment with split-plot design was carried out to study the effect of three N levels and three P levels on phytic acid as well as protein and total phosphorus contents of two barley cultivars.
MAO Ying +4 more
doaj +1 more source