Results 11 to 20 of about 14,079 (217)

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, LI Dong-mei, DENG Zhi-ying, FENG Jian-ying, ZHENG Shi-ying, ZHENG Fang, WU Xiu-fen, TIAN Ji-chun   +7 more
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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
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Phytic Acid Treatment Inhibits Browning and Lignification to Promote the Quality of Fresh-Cut Apples during Storage

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, Jia Yao, Yuquan Duan, Yaoguang Zhong, Yaoyao Zhao, Qiong Lin   +5 more
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A Natural Low Phytic Acid Finger Millet Accession Significantly Improves Iron Bioavailability in Indian Women

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, Prashanth Thankachan, Masoami Hatakayama, Masoami Hatakayama, Netravati Hiremath, Diego Moretti, Yellodu A. Nanjareddy, Mathi B. Thumilan, Ramapura L. Ravikumar, Shamprasad Phadnis, Beena Bose, Lucy Poveda, Geetha Kalaiah, Michael B. Zimmermann, Kentaro K. Shimizu, Ralph Schlapbach, Anura V. Kurpad, Anura V. Kurpad, Sheshshayee M. Sreeman   +18 more
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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, Mirela Kopjar, Irena Kurent, Janez Hribar, Anja Janeš, Marjan Simčič   +5 more
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Effects of nitrogen and phosphorus fertilizer application rates on phytic acid content in barley grains

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, CHEN Xin, QIU Bo-yin, WU Fei-bo, ZHANG Guo-ping   +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, Knežević Desimir, Dodig Dejan, Dragičević Vesna   +3 more
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Effect of Germination on the Nutritional Properties, Phytic Acid Content, and Phytase Activity of Quinoa (Chenopodium quinoa Willd)

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, Darío Javier Pavón-Vargas, Juan Abarca-Robles, Silvia Valencia-Chamorro, Claudia Monika Haros   +4 more
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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, G. Jeeva, A. John Joel, R. Ravikesavan, Firoz Hossain   +4 more
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Inhibitive effects of phytic acid combined with glutathione on the browning and oxidation of King Oyster mushroom (Pleurotus eryngii) slices during drying and storage

Food Chemistry: X, 2023
Phytic acid and glutathione can inhibit polyphenoloxidase (PPO) activity and suppress browning. This study investigated the effects of phytic acid alone (Treatment-1) or combined with glutathione (Treatment-2) on inhibiting browning and oxidation ...
Chao Gong, Wenjuan Gao, Shengjun Wu
doaj   +1 more source