Results 11 to 20 of about 30,808 (221)
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
International Journal of Electrochemical Science, 2020 Synergistic effect of rare earth salts conversion coating with phytic acid conversion coating was studied. Rare-earth salts were used as post-treatment to modify the phytic acid coated steel.
Yong Lu, Huixia Feng
doaj +1 more source
Milling characteristics and distribution of phytic acid and zind in long-, medium- and short-grain rice [PDF]
, 2008 Milling and polishing are important operations during the production of white rice. The degree of milling and polishing has a significant effect on the nutritional aspects of white rice, especially on minerals, due to a non-uniform distribution of ...
Hamer, R.J. +4 more
core +2 more sources
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
A defective ABC transporter of the MRP family, responsible for the bean lpa1 mutation, affects the regulation of the phytic acid pathway, reduces seed myo-inositol and alters ABA sensitivity [PDF]
, 2011 We previously identified the lpa1 (low phytic acid) 280-10 line that carries a mutation conferring a 90% reduction in phytic acid (InsP6) content. In contrast to other lpa mutants, lpa1(280-10) does not display negative pleiotropic effects.
Bollini, Roberto +10 more
core +1 more source
Association of phytic acid towards the yield attributing traits in maize (Zea Mays. L)
Electronic Journal of Plant Breeding, 2019 The current investigation was done to understand the role of phytic acid and its contribution to yield and yield attributing traits in maize. Phytic acid is an anti-nutritional factor involved in chelating phosphorus and other micronutrients in food.
J. Lydia Pramitha +4 more
doaj +1 more source
Wheat breeding for low phytic acid content: State and perspectives [PDF]
Ratarstvo i Povrtarstvo, 2011 Interest in wheat breeding for low phytic acid content arised from its roll as antinutrient factor which chelates mineral elements (Ca, Zn, Fe, Mn, Cu and P), leading to their inadequate use.
Branković Gordana +3 more
doaj +1 more source
Foods, 2023 The aim of this study is to evaluate the effect of desaponification, soaking, germination, and refrigerated storage on the phytase activity, phytic acid content, and nutritional properties of three varieties of quinoa: white, red, and black ...
Pedro Maldonado-Alvarado +4 more
doaj +1 more source
Rice, 2021 Background Zn deficiency is one of the leading public health problems in the world. Staple food crop, such as rice, cannot provide enough Zn to meet the daily dietary requirement because Zn in grain would chelate with phytic acid, which resulted in low ...
Yin Wang +7 more
doaj +1 more source
Application of Co-bioprocessing Techniques (Enzymatic Hydrolysis and Fermantation) for Improving the Nutritional Value of Wheat Bran as Food Functional Ingrediens [PDF]
, 2019 Last time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients with
Buzhylov, M. (Mykola) +2 more
core +3 more sources