Results 81 to 90 of about 15,689 (222)
Phytic acid prevents oxidative stress in seeds: evidence from a maize (Zea mays L.) low phytic acid mutant [PDF]
, 2009 A maize mutant defective in the synthesis of phytic acid during seed maturation was used as a tool to study the consequences of the lack of this important reserve substance on seed survival.
C. Pinzino +16 more
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International Journal of Electrochemical Science, 2015 Both the effect of forming conditions on corrosion resistance of phytic acid conversion coating on zinc in air and the influence of ambient factors (temperature and relative humidity) on service of conversion coating were studied by SEM, EDS, ACM and SKP.
Xiaoming Wang +3 more
doaj +1 more source
Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
Phytic Acid Extracted from Rice Bran as a Growth Promoter for Euglena gracilis
Open Chemistry, 2019 A significant promotion of growth and accumulation of metabolites of freshwater microalga Euglena gracilis was obtained by adding phytic acid to the culture.
Zhu Jiangyu +2 more
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Food Chemistry International, EarlyView.The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu +6 more
wiley +1 more source
Food Chemistry AdvancesBackground: Currently, mineral deficiency is one of the major public health problems worldwide, particularly among populations with a vegetarian diet. This diet emphasizes consuming cereals, particularly wheat.
Imane EL Houssni +3 more
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Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley +1 more source
Phytic acid in human nutrition
, 2009 Kyselina fytová je nejrozšířenějším inositol fosfátem na Zemi a je hlavní formou zásobního fosforu v semenech rostlin. Může vytvářet soli buď s prvky jednomocnými, které jsou rozpustné, nebo s prvky dvoumocnými (Ca, Mg), které jsou nerozpustné.
Brabcová, Alena
core
FlexMat, EarlyView.In this study, a multicomponent synergistic strategy is utilized, which capitalizes on the “intersection” of multiple functional influencing factors to achieve the successful development of a multifunctional hydrogel. Through the construction of a unique three‐dimensional dynamic cross‐linked network, the material combines mechanical strength ...
Wei Li +10 more
wiley +1 more source
SỰ BIẾN ĐỘNG HÀM LƯỢNG PHYTIC ACID TỪ CÁC DÒNG LÚA ĐƯỢC GÂY ĐỘT BIẾN BẰNG CHIẾU XẠ TIA GAMMA
Tạp chí Khoa học Đại học Cần Thơ, 2012 Phytic acid có cấu tạo phân tử là myo-inositol 1,2,3,4,5,6 hexakis dihydrogen phosphate (Ins P6), là thành phần chính trong nguồn phốt pho (P) dự trữ của thực vật, chiếm khoảng 50 ? 80% phốt pho tổng của hạt (Lott, 1984). ở pH sinh lý, phytic acid ở dạng
Phạm Văn Út +2 more
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