Phytate Reduction in Oats during Malting
- 1 July 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (4), 994-997
- https://doi.org/10.1111/j.1365-2621.1992.tb14340.x
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- Iron Absorption from Bread in Humans: Inhibiting Effects of Cereal Fiber, Phytate and Inositol Phosphates with Different Numbers of Phosphate GroupsJournal of Nutrition, 1992
- Chelating Properties of Dietary Fiber and Phytate. The Role for Mineral AvailabilityAdvances in experimental medicine and biology, 1990
- Iron absorption in man: ascorbic acid and dose-dependent inhibition by phytateThe American Journal of Clinical Nutrition, 1989
- Preparation of High Bran Arabic Bread with Low Phytic Acid ContentJournal of Food Science, 1987
- Changes in phytate content and phytase activity during the germination of some cerealsJournal of Cereal Science, 1987
- Reduction of the phytate content of bran by leavening in bread and its effect on zinc absorption in manBritish Journal of Nutrition, 1985
- Zinc and Phytate Distribution in Peas. Influence of Heat Treatment, Germination, pH, Substrate, and Phosphorus on Pea Phytate and PhytaseJournal of Food Science, 1985
- The effect of phytic acid on the absorption of calcium and phosphorusBiochemical Journal, 1946
- Activity of the Phytase in Different Cereals and its Resistance to Dry HeatNature, 1944
- PHOSPHORUS TRANSFORMATIONS DURING THE DEVELOPMENT OF THE OAT EMBRYOAmerican Journal of Botany, 1943