Effect of phytase treatment of sorghum flour, an alternative for gluten free foods and bioaccessibility of essential minerals-Reference-Cited by-同舟云学术

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Effect of phytase treatment of sorghum flour, an alternative for gluten free foods and bioaccessibility of essential minerals

Published:2020-04-11 Issue:9 Volume:57 Page:3474-3481
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Rebellato Ana Paula,Orlando Eduardo A.,Thedoropoulos Viviane C. Toretti,Greiner Ralf,Pallone Juliana A. Lima

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04382-w.pdf

Reference30 articles.

1. AACC (2010) Approved methods of analysis, 11th edn. AACC International, Saint Paul

2. Afify A-M, El-Beltagi H, Abd El-Salam S, Omran A (2011) Bioavailability of iron, zinc, phytate and phytase activity during soaking and germination of white sorghum varieties. PLoS ONE 6:e25512. https://doi.org/10.1371/journal.pone.0025512

3. Afify AE-M, El-Beltagi H, El-Salam S, Omran A (2012) Effect of soaking, cooking, germination and fermentation processing on proximate analysis and mineral content of three white sorghum varieties (Sorghum bicolor L. Moench). Notulae Botanicae Horti Agrobotanici Cluj-Napoca 40:92–98. https://doi.org/10.15835/nbha4027930

4. Al Hasan SM, Hassan M, Saha S, Islam M, Billah M, Islam S (2016) Dietary phytate intake inhibits the bioavailability of iron and calcium in the diets of pregnant women in rural Bangladesh: a cross-sectional study. BMC Nutr 2:24. https://doi.org/10.1186/s40795-016-0064-8

5. Amalraj A, Pius A (2015) Influence of oxalate, phytate, tannin, dietary fiber, and cooking on calcium bioavailability of commonly consumed cereals and millets in India. Cereal Chem J 92:389–394. https://doi.org/10.1094/cchem-11-14-0225-r

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