Dephytinization of seed coat matter of finger millet (Eleusine coracana) by Lactobacillus pentosus CFR3 to improve zinc bioavailability

Author:

Amritha Girish K.,Dharmaraj Usha,Halami Prakash M.,Venkateswaran G.

Funder

Council of Scientific and Industrial Research, India

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Bioavailability of calcium and its absorption inhibitors in raw and cooked green leafy vegetables commonly consumed in India–An in vitro study;Amalraj;Food Chemistry,2015

2. Phytate dephosphorylation by Lactobacillus pentosus CFR3;Amritha;International Journal of Food Science & Technology,2017

3. Selection and use of phytate-degrading LAB to improve cereal-based products by mineral solubilization during dough fermentation;Anastasio;Journal of Food Science,2010

4. Finger millet polyphenols: Optimization of extraction and the effect of pH on their stability;Chethan;Food Chemistry,2007

5. Effect of processing on the bioaccessibility of bioactive compounds–A review focusing on carotenoids, minerals, ascorbic acid, tocopherols and polyphenols;Cilla;Journal of Food Composition and Analysis,2017

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