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Reduction in the Levels of Phytate During Wholemeal Bread Making; Effect of Yeast and Wheat Phytases
Abstract No difference in wheat phytase activity was observed when different types of acid were used to adjust the pH of wholemeal wheat flour suspensions to pH 5·0, the optimum for wheat phytase.… Expand
High performance chromatographic separation of inositol phosphate isomers on strong anion exchange columns.
Inositol phosphates are focused on because of their functions in the cell, as well as their effects on the bioavailability of certain minerals. To improve the separation of inositol hexakis- to… Expand
Determination of Isomers of Inositol Mono- to Hexaphosphates in Selected Foods and Intestinal Contents Using High-Performance Ion Chromatography
A sensitive high-performance ion chromatography (HPIC) method for separation and quantitative determination of inositol mono- to hexaphosphate (IP1−IP6) isomers in selected foods and intestinal… Expand
Effects of Inositol Tri-, Tetra-, Penta-, and Hexaphosphates on In Vitro Estimation of Iron Availability
The effects of inositol tri-, tetra-, penta-, and hexaphosphates on iron solubility were studied in vitro. Pure inositol phosphates (0.125–10 μmol) were added to 1g of freeze-dried wheat roll and… Expand
Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability
The content of zinc, iron, calcium and phytate in the 16 most consumed foods from 5 villages in a tropical rural area of Bolivia was analyzed. The fooditems were selected according to a completed… Expand
Phytate Hydrolysis by Phytase in Cereals; Effects on In Vitro Estimation of Iron Availability
Phytate (inositol hexaphosphate) hydrolysis by endogenous and exogenous phytases was studied for their effect on increasing iron availability in cereals. Wheat bran and whole meal flours of rye and… Expand
Phytate degradation by human gut isolated Bifidobacterium pseudocatenulatum ATCC27919 and its probiotic potential.
- Monika Haros, Nils-Gunnar Carlsson, A. Almgren, Marie Larsson-Alminger, Ann‑Sofie Sandberg, T. Andlid
- Biology, Medicine
- International journal of food microbiology
- 30 September 2009
The growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health above and beyond providing basic nutrition. Probiotics are live… Expand
Organic acids influence iron uptake in the human epithelial cell line Caco-2.
- Susan Salovaara, Ann‑Sofie Sandberg, T. Andlid
- Chemistry, Medicine
- Journal of agricultural and food chemistry
- 14 September 2002
It has previously been suggested that organic acids enhance iron absorption. We have studied the effect of nine organic acids on the absorption of Fe(II) and Fe(III) in the human epithelial cell line… Expand
The type of thermal feed treatment influences the inositol phosphate composition
The content and composition of inositol phosphate phosphorus (InsP-P) in maize, wheat, barley and heat treated soybean meal, rapeseed meal and sunflower meal was determined by high-performance ion… Expand
Interaction of phytate with protein and minerals in a soybean–maize meal blend depends on pH and calcium addition
In order to investigate possible interactions of phytate with protein and minerals in simplified animal diets, studies were conducted on the solubility of endogenous phytate, protein and essential… Expand