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Effect of phytic acid, tannic acid and pectin on fasting iron bioavailability both in the presence and absence of calcium
(2015)
Objective: To determine the effect of phytic acid, tannic acid and pectin on fasting non-heme iron bioavailability in both the presence and absence of calcium. Research methods: Twenty-eight apparently healthy adult females ...
Avaliação da atividade antioxidante do ácido fítico e do farelo de arroz em linguiça de frango.
(Universidade Tecnológica Federal do ParanáFrancisco Beltrao, 2011-12-05)
Chicken meat, due to the high content of unsaturated fatty acids, is highly susceptible to lipid oxidation process, thus affecting the taste, aroma, color and texture of foods, limiting its stability and shelf-life. The ...
Production of edible mushroom and degradation of antinutritional factors in jatropha biodiesel residues
(LWT - Food Science and Technology, 2019)
Implications of processing on the levels of antinutritional factors in cereal grains
(CAB International, 2019-08)
The phytic acid, phenolic compounds, tannins, oxalate and trypsin inhibitors are known as antinutritional factors (ANFs) that commonly are present in cereal grains. They contribute to a lower nutritional value of cereals ...
Fortification and bioavailability of zinc in potato
(2019-05-01)
BACKGROUND: Most agricultural soils have low zinc (Zn) content available to crops, which results in a significant decrease in productivity and in public health problems. However, the priming of potato tubers in solutions ...