Combinatorial effect of heat processing and phytic acid on mineral bioavailability in rice grain

Combinatorial effect of heat processing and phytic acid on mineral bioavailability in rice grain

Brown rice is superior to milled rice in terms of bioactive compounds and minerals but also has phytic acid (PA) that may reduce the bioavailability of minerals. Further, various household cooking methods of rice also change the starch matrix, affecting mineral availability. The effect of PA and hea...

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Podrobná bibliografie
Hlavní autoři: Awadhesh Kumar, Milan Kumar Lal, Upasana Sahoo, Soumya Kumar Sahoo, Rameswar Prasad Sah, Rahul Kumar Tiwari, Ravinder Kumar, Srigopal Sharma
Médium: Článek
Jazyk:English
Vydáno: Elsevier 2023-10-01
Edice:Food Chemistry Advances
Témata:
Cooking method
Phytic acid
Mineral
Oryza sativa
Iron
Zinc
On-line přístup:http://www.sciencedirect.com/science/article/pii/S2772753X23000527

Internet

http://www.sciencedirect.com/science/article/pii/S2772753X23000527

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