• Corpus ID: 208989709

The Effect of Soaking Almonds and Hazelnuts on Phytate and Mineral Concentrations

@inproceedings{Kumari2018TheEO,
  title={The Effect of Soaking Almonds and Hazelnuts on Phytate and Mineral Concentrations},
  author={Shivani Kumari},
  year={2018}
}

EFFECTS OF DIFFERENT PROCESSING TREATMENTS ON ALMONDS (BADAM)

This study focuses on the impact of processing conditions on the microstructure and nutritional composition of almonds and suggests the processing treatment for maximization of health benefits of almonds to consumers should be identified.

Effects of Temperature and Variety on Rehydration Parameters and Solute Loss during Soaking of Omakwa and Abrohemaa Maize Varieties

This study was carried out to investigate the effects of soaking temperature and variety on the rehydration parameters and solute loss (essential minerals and vitamin C) of two maize varieties.

Role of lacto-fermentation in reduction of antinutrients in plant-based foods

The purpose of this review was to provide information about the different types of antinutrients present in plant sources, their possible effects on the human body, and the benefits of lacto-fermentation over other conventional food processing approaches such as soaking, germination, and heating in the reduction of ant inutrients.

Plant food anti-nutritional factors and their reduction strategies: an overview

This review is focused on different types of anti-nutrients, and possible processing methods that can be used to reduce the level of these factors in food products.

Does 'activating' nuts affect nutrient bioavailability?

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The utility of the phytate/zinc and phytate × calcium/zinc molar ratios for predicting zinc bioavailability from processed soybean foods was investigated. Weight gain and bone zinc accumulation in
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