Catalogo Articoli (Spogli Riviste)

OPAC HELP

Titolo:
Phytic acid level in infant flours
Autore:
Febles, CI; Arias, A; Hardisson, A; Rodriguez-Alvarez, C; Sierra, A;
Indirizzi:
Univ La Laguna, Prevent Med & Publ Hlth Dept, Fac Med, La Laguna 38071, Spain Univ La Laguna La Laguna Spain 38071 pt, Fac Med, La Laguna 38071, Spain Univ La Laguna, Fac Med, Dept Toxicol, La Laguna 38071, Spain Univ La Laguna La Laguna Spain 38071 ept Toxicol, La Laguna 38071, Spain
Titolo Testata:
FOOD CHEMISTRY
fascicolo: 4, volume: 74, anno: 2001,
pagine: 437 - 441
SICI:
0308-8146(200109)74:4<437:PALIIF>2.0.ZU;2-B
Fonte:
ISI
Lingua:
ENG
Soggetto:
HEALTH; FOODS;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
24
Recensione:
Indirizzi per estratti:
Indirizzo: Arias, A Univ La Laguna, Prevent Med & Publ Hlth Dept, Fac Med, Campus Ofra, La Laguna 38071, Spain Univ La Laguna Campus Ofra La Laguna Spain 38071na 38071, Spain
Citazione:
C.I. Febles et al., "Phytic acid level in infant flours", FOOD CHEM, 74(4), 2001, pp. 437-441

Abstract

This study determined the phytic acid content in the infant flour commonlyconsumed in the Canary Islands. A total of 400 samples from different cereals was analyzed. The method proposed by Garcia-Villanova et al. (1982) [Garcia-Villanova, R., Garcia-Villanova, R. J., Ruiz de Lope, C. (1982). Determination of phytic acid by complexometric titration of excess of iron (III). Analyst 107, 1503-1506] was the one used for determination of the phytic acid content in cereal flours. Phytic acid concentrations are within the range < 1- greater than or equal to 36 mg/g. The arithmetic mean obtained from all the samples studied is 24.6 mg/g. Most of the samples studied show a phytic acid content higher than 20 mg/g, and much lower values are observedin gluten-free flours (< 5 mg/g). Significant differences are observed forthe different flour types. Gluten-free flour has a content lower than the rest; 9-cereal flour has a phytate concentration lower than the other flours tested but higher than gluten-free flour. Among wheat samples, phytate values are lower than in the varieties muesli-chocolate, 7-cereal, 8-cereal, multicereal and cereal-biscuit. Multicereal flour has a lower content than muesli-chocolate. (C) 2001 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 05/04/20 alle ore 06:20:31