Zobrazeno 1 - 10
of 170
pro vyhledávání: '"mineral availability"'
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
Poor energy and nutrient-dense complementary food for infants have resulted in malnutrition and poor growth. Some processes are known to improve the nutritional value while reducing the antinutrient factors in food formulations. Maize-soybean-based c
Externí odkaz:
https://doaj.org/article/49cb93bdda0f4af790d699c9e1a93404
Autor:
Julliane Destro de Lima, Wesley Ribeiro Rivadavea, Sydney Antonio Frehner Kavalco, Affonso Celso Gonçalves Junior, Ana Daniela Lopes, Glacy Jaqueline da Silva
Publikováno v:
AIMS Agriculture and Food, Vol 6, Iss 4, Pp 932-944 (2021)
Beans (Phaseolus vulgaris L.) are the most important legume for human consumption, and have essential nutrients for physiological processes. As examples, we can mention Fe and Zn. As a strategy to increase these nutrients in the population's diet, be
Externí odkaz:
https://doaj.org/article/05d488d5b11249ceb23ceea2cad16cf1
Autor:
Antonio Martínez-Martínez, David Planes-Muñoz, Carmen Frontela-Saseta, Gaspar Ros, Rubén López-Nicolás
Publikováno v:
Foods, Vol 12, Iss 18, p 3439 (2023)
Biscuits are bakery products made with wheat flour. Wheat is a good source of minerals and dietary fibre, although the presence of phytate or other components could modify mineral availability. In addition, cereal-based products are usually character
Externí odkaz:
https://doaj.org/article/f4c8ccde142042579d76b6ece8639030
Autor:
EDI F. RIES, CRISTIANO C. FERREIRA, FERNANDA R. GOULART, NAGLEZI M. LOVATTO, BRUNO B. LOUREIRO, ANA B.B. BENDER, GABRIELA A. MACEDO, LEILA P. DA SILVA
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 92, Iss 3 (2020)
Abstract In the present study, we evaluated the effects of the hydrolysis of phytate of defatted rice bran (DRB) by a pretreatment with non-commercial phytase produced by Saccharomyces cerevisiae (DRB-PS) compared to the application of Natuphos® (co
Externí odkaz:
https://doaj.org/article/db488a65e32f47e4b4dd76ecf021489b
Autor:
Debergh, Pierre
Publikováno v:
In Vitro Cellular & Developmental Biology. Plant, 1999 Jan 01. 35(1), 94-101.
Externí odkaz:
https://www.jstor.org/stable/4293167
Autor:
Robert Duliński, Bożena Stodolak, Łukasz Byczyński, Aleksander Poreda, Anna Starzyńska-Janiszewska, Krzysztof Żyła
Publikováno v:
Food Technology and Biotechnology, Vol 55, Iss 3, Pp 413-419 (2017)
Flaxseed oil cake was subjected to fermentation with Rhizopus oligosporus (DSM 1964 a nd ATCC 64063), and the phytate (InsP6) content, myo-inositol phosphate profile and in vitro bioavailability of essential minerals were studied. Flaxseed oil cake h
Externí odkaz:
https://doaj.org/article/fa9d1f3661c34c5086411a87a39ee0ce
Akademický článek
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Akademický článek
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Autor:
Jaime Ballester-Sánchez, M. Carmen Millán-Linares, M. Teresa Fernández-Espinar, Claudia Monika Haros
Publikováno v:
Foods, Vol 8, Iss 9, p 379 (2019)
The use of quinoa could be a strategy for the nutritional improvement of bakery products. The inclusion of this pseudocereal, with its suitable balance of carbohydrates, proteins, lipids and minerals, could contribute to attaining the adequate intake
Externí odkaz:
https://doaj.org/article/ebbb575b8aeb451b943c6c86034ed549
Autor:
Alexis N Visentín, Silvina R Drago, Carlos A Osella, María A de la Torre, Hugo D Sánchez, Rolando J González
Publikováno v:
Archivos Latinoamericanos de Nutrición, Vol 59, Iss 3, Pp 325-331 (2009)
En este trabajo se estudió el efecto de la incorporación de harina de soja y de concentrado proteico de suero de queso sobre las propiedades físicas de la masa y sobre la calidad del pan de molde. Se realizaron estudios farinográficos y alveográ
Externí odkaz:
https://doaj.org/article/f796489241c749e48e829d6961215054