نتایج جستجو برای: phytic acid

تعداد نتایج: 747468  

2006
M. J. Guttieri K. M. Peterson

Low phytic acid (LPA) wheat (Triticum aestivum L.) is one approach to improving nutritional quality of wheat by reducing the major storage form of P and increasing the level of inorganic P (Pi), which is more readily absorbed by humans and other monogastric animals. A LPAmutant of wheat, designated Js-12-LPAwas isolated following mutagenesis. LPA and wild-type (WT) sib selections of hard red sp...

2013
Ping Yu Yirun Chen

BACKGROUND Phytic acid and phytates can interact with biomolecules, such as proteins and carbohydrates, and are anti-nutritional factors found in food and feed. Therefore, it is necessary to remove these compounds in food and feed processing. Phytase can hydrolyze phytic acid and phytates to release a series of lower phosphate esters of myoinositol and orthophosphate. Thus, the purification and...

2015
Ivana Vucenik

Here are comments on the recent paper on the determination of inositol hexaphosphate (IP6) in human plasma and on its efficacy.

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه علوم کشاورزی و منابع طبیعی گرگان 1387

چکیده ندارد.

2009
A. P. UDOH E. O. AKPANYUNG

The paper presents chemical and nutritional information on the underutilised seeds of M. chrysanthum. Chemical analyses show that the seeds are not rich in lipids and hence have a low energy value. The seeds were found to be rich in some essential amino acids (especially lysine), macroelements (Na, K, Mg) and ascorbic acid. The antinutrient levels of tannin, phytic acid and hydrogen cyanide wer...

Journal: :Journal of animal science 2002
T L Veum D R Ledoux D W Bollinger V Raboy A Cook

Thirty-five crossbred barrows averaging 13.5 kg starting BW were used in a 35-d experiment to compare the availability of P and the nutritional value of two near-isogenic progeny of the barley cultivar 'Harrington'. Low-phytic acid barley (LPB, 0.35% total P, 0.14% phytic acid P) was homozygous for the low-phytic acid 1-1 allele, and the normal barley (NB, 0.35% total P, 0.24% phytic acid P) wa...

Journal: :Brazilian Archives of Biology and Technology 2023

HIGHLIGHTS • Extruded corn snacks (ECS) were developed with red dog flour (RDF), rich in ash, protein, dietary fiberand bioactive component. The best-optimized snack wasdetermined a 20% RDF ratio. addition of the increased nutritional and functional properties ECS. Extrusion greatly reduced phytic acid content ECS containing RDF.

Journal: :Journal of Agricultural Sciences 2006

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