Impact of soaking, germination, fermentation, and thermal processing on the bioaccessibility of trace minerals from food grains
Author:
Affiliation:
1. Department of Biochemistry CSIR ‐ Central Food Technological Research Institute Mysuru India
2. Amity Institute of Food Technology AMITY University Noida India
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14752
Reference58 articles.
1. Bioavailability of Iron, Zinc, Phytate and Phytase Activity during Soaking and Germination of White Sorghum Varieties
2. Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar
3. Phytic acid content and hydrochloric acid extractability of minerals in pearl millet as affected by germination time and cultivar
4. High-pressure processing â effects on microbial food safety and food quality
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