Phytic acid and zinc contents of cereal products: Relation to the manufacturing process
- 1 March 1988
- journal article
- Published by Elsevier in Journal of Food Composition and Analysis
- Vol. 1 (2), 139-145
- https://doi.org/10.1016/0889-1575(88)90017-8
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- Enzymic degradation of phytate (myo-inositol Hexaphosphate) in whole grain flour suspension and dough. A comparison between 31P NMR spectroscopy and a ferric ion methodJournal of Cereal Science, 1986
- Functional Properties and Phytate Content of Pea Protein PreparationsJournal of Food Science, 1986
- Phytinsäure in Getreide und GetreideerzeugnissenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1986
- Extrusion cooking of a high-fibre cereal productBritish Journal of Nutrition, 1986
- Reduction of the phytate content of bran by leavening in bread and its effect on zinc absorption in manBritish Journal of Nutrition, 1985
- An evaluation of the phytate, zinc, copper, iron and manganese contents of, and Zn availability from, soya-based textured-vegetable-protein meat-substitutes or meat-extendersBritish Journal of Nutrition, 1979
- PHYTIC ACID IN SOY AND ITS HYDROLYSIS DURING BREADMAKINGJournal of Food Science, 1974
- Phytic Acid and Phytase in CerealsNature, 1944
- Activity of the Phytase in Different Cereals and its Resistance to Dry HeatNature, 1944
- PHYTIC ACID AND THE PREPARATION OF FOODNature, 1941