Results 191 to 200 of about 10,095 (223)
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Susceptibility of Wheat and Aspergillus niger Phytases to Inactivation by Gastrointestinal Enzymes

Journal of Agricultural and Food Chemistry, 1999
The activity of wheat and Aspergillus niger phytases was determined following preincubation for 60 min at 37 degrees C alone or in the presence of pepsin or pancreatin to examine their ability to survive in the gastrointestinal tract. At pH 3.5 both phytases were stable, but at pH 2.5 wheat phytase rapidly lost activity. Following preincubation at pH 3.
openaire   +2 more sources

Large variability exits in phytase levels among Indian wheat varieties and synthetic hexaploids

Journal of Cereal Science, 2010
Abstract Four hundred wheat genotypes including released varieties in India, advanced lines and synthetic hexaploids were used in the present investigation to assess the variability in phytase and phytate levels. Three different extraction processes such as direct, syringe and spin column methods were used for assessing phytase levels.
Sewa Ram, Anukriti Verma, Shikha Sharma
openaire   +1 more source

EFFECT OF WHEAT PHYTASE ON DIETARY PHYTIC ACID

Journal of Food Science, 1975
G. S. RANHOTRA, R. J. LOEWE
openaire   +1 more source

Phytase producing lactic acid bacteria: Cell factories for enhancing micronutrient bioavailability of phytate rich foods

Trends in Food Science and Technology, 2020
Monika Rana   +2 more
exaly  

Pigs expressing salivary phytase produce low-phosphorus manure

Nature Biotechnology, 2001
Serguei P Golovan, Ming Z Fan
exaly  

Dietary roles of phytate and phytase in human nutrition: A review

Food Chemistry, 2010
Vikas Kumar   +2 more
exaly  

Fabrication of PVA-chitosan-based nanofibers for phytase immobilization to enhance enzymatic activity

International Journal of Biological Macromolecules, 2020
Aysegul Peksel
exaly  

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