منابع مشابه
Phytic acid degrading lactic acid bacteria in tef-injera fermentation.
Ethiopian injera, a soft pancake, baked from fermented batter, is preferentially prepared from tef (Eragrostis tef) flour. The phytic acid (PA) content of tef is high and is only partly degraded during the fermentation step. PA chelates with iron and zinc in the human digestive tract and strongly inhibits their absorption. With the aim to formulate a starter culture that would substantially deg...
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Cereal Chem. 69(3):266-270 Reduction of phytate was studied in model dough systems using whole(up to 550 C) phytic acid concentrations were less than 8 and 4% of original grain coarse meals or flours and during breadmaking of coarse meal concentrations for wheat and rye, respectively. Further increase of the breads from wheat and rye. It was found that pH was the most important temperature (abo...
متن کاملRetinoic Acid Determines the Fate of Spermatogonia
In this review, we aim to examine the effect of extrinsic and intrinsic factors on spermatogenesis process taking into account a complex signaling pathway. Primarily, it is suggested that retinoic acid (RA) has a vital function in spermatogenesis process and it is considered to be essential for completion of spermatogonia into mature spermatozoa. In the present review, the key effects of retino...
متن کاملphytic acid reduction in four brans through fermentation, hydration and hydrothermal treatment
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متن کاملThe Fate of Aflatoxin in Corn Fermentation
A lab-scale ethanol fermentation was investigated to determine where aflatoxin concentrated during each phase of production. Four corn samples with high levels of aflatoxin (ranging from 7750 17,208 parts per billion) and their replicates were compared with a replicated negative control. Fractions were taken from the fermented mash, distilled ethanol, stillage, and dried corn solids (DCS). Thes...
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ژورنال
عنوان ژورنال: Journal of the Institute of Brewing
سال: 1951
ISSN: 0046-9750
DOI: 10.1002/j.2050-0416.1951.tb01633.x