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Titolo:
PHYTATE REDUCTION IN BROWN BEANS (PHASEOLUS-VULGARIS L)
Autore:
GUSTAFSSON EL; SANDBERG AS;
Indirizzi:
SIK SWEDISH FOOD INST,CHALMERS UNIV TECHNOL,DEPT FOOD SCI,BOX 5401 S-40229 GOTHENBURG SWEDEN
Titolo Testata:
Journal of food science
fascicolo: 1, volume: 60, anno: 1995,
pagine: 149 -
SICI:
0022-1147(1995)60:1<149:PRIBB(>2.0.ZU;2-Z
Fonte:
ISI
Lingua:
ENG
Soggetto:
IRON AVAILABILITY; INOSITOL TRIPHOSPHATES; INVITRO ESTIMATION; DRY BEANS; GERMINATION; HYDROLYSIS; TETRAPHOSPHATES; PENTAPHOSPHATES; HEXAPHOSPHATES; PHOSPHATES;
Keywords:
PHYTATE; TANNASE; BROWN BEANS; FERMENTATION;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
29
Recensione:
Indirizzi per estratti:
Citazione:
E.L. Gustafsson e A.S. Sandberg, "PHYTATE REDUCTION IN BROWN BEANS (PHASEOLUS-VULGARIS L)", Journal of food science, 60(1), 1995, pp. 149

Abstract

Brown beans (Phaseolus vulgaris L.) were subjected to treatments to evaluate effects of pH, temperature, CaCl2, tannase and fermentation ondegradation of phytate. Soaking was performed at 21 degrees C, 37 degrees C and 55 degrees C at pH 4.0, 6.0, 6.4, 7.0, and 8.0. Optimal conditions for phytate degradation were pH 7.0 and 55 degrees C. After soaking 4, 8 or 17 hr at these conditions 79%, 87% and 98% of phytate was degraded, respectively. Addition of tannase enhanced reduction of phytate. Fermentation of presoaked whole beans resulted in reduction of 88% of phytate after 48 hr.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 27/11/20 alle ore 15:50:25