Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes?-Reference-Cited by-同舟云学术

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Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes?

Published:2022-04-21 Issue:2 Volume:47 Page:138-156
ISSN:1471-9827
Container-title:Nutrition Bulletin
language:en
Short-container-title:Nutrition Bulletin

Author:

Elliott Hannah¹²^ORCID,Woods Patrick¹,Green Brian D.²,Nugent Anne P.²³

Affiliation:

1. Linwoods Health Foods Co. Armagh UK

2. School of Biological Sciences Institute for Global Food Security Queen's University Belfast Stranmillis UK

3. School of Agriculture and Food Sciences Institute of Food and Health University College Dublin Dublin Ireland

Funder

Innovate UK

Publisher

Wiley

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/nbu.12549

Reference105 articles.

1. Bioavailability of Iron, Zinc, Phytate and Phytase Activity during Soaking and Germination of White Sorghum Varieties

2. Effect of Bioprocesses on Phenolic Compounds, Phytic Acid and HCl Extractability of Minerals in Wheat Cultivars

3. Sprouted oat as a potential gluten-free ingredient with enhanced nutritional and bioactive properties

4. Physical, physiological and minerals changes of different legumes types during the germination process

5. Effect of germination on the phytase activity, phytate and total phosphorus contents of rice (Oryza sativa), maize (Zea mays), millet (Panicum miliaceum), sorghum (Sorghum bicolor) and wheat (Triticum aestivum)

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1. The effect of Bacillus subtilis fermentation of Australian sweet lupin on its mineral composition and in vitro bioaccessibility;International Journal of Food Science & Technology;2024-09-06

2. Effect of Germination on the Digestion of Legume Proteins;Foods;2024-08-23

3. The occurrence, role, and management strategies for phytic acid in foods;Comprehensive Reviews in Food Science and Food Safety;2024-08-13

4. A review on current scenario and key challenges of plant-based functional beverages;Food Bioscience;2024-08

5. Mineral nutrient elements and their bioaccessibility in hulled organic and conventional lentils (Lens culinaris) sold in the UK;Journal of Food Composition and Analysis;2024-08

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