Prolonged Fermentation of Whole Wheat Sourdough Reduces Phytate Level and Increases Soluble Magnesium-Reference-Cited by-同舟云学术

Prolonged Fermentation of Whole Wheat Sourdough Reduces Phytate Level and Increases Soluble Magnesium

Published:2001-05-01 Issue:5 Volume:49 Page:2657-2662
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lopez H. W.¹,Krespine V.¹,Guy C.¹,Messager A.¹,Demigne C.¹,Remesy C.¹

Affiliation:

1. Unité de Laboratoire pour l'Innovation des Céréales, ZAC “Les Portes de Riom”, B.P. 173, F-63204 Riom Cedex, France, and Unité des Maladies Métaboliques et Micronutriments, INRA Clermont/Theix, F-63122 St-Genès-Champanelle, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf001255z

Reference27 articles.

1. Effects of dietary myo-inositol or phytic acid on hepatic concentrations of lipids and hepatic activities of lipogenic enzymes in rats fed on corn starch or sucrose

2. Effects of phytate on mineral bioavailability.in vitro studies on Mg2+, Ca2+, Fe3+, Cu2+ and Zn2+ (also Cd2+) solubilities in the presence of phytate

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