Sökning: "phytate"

Visar resultat 1 - 5 av 22 avhandlingar innehållade ordet phytate.

  1. 1. Factors Influencing Phytate Degradation in Piglets. Feed phytate behaviour and degradation by microbial phytases

    Författare :Katrine Pontoppidan; [2009]
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; pigs; in vitro digestion; P. lycii; inositol phosphates; phytate; phytase;

    Sammanfattning : Phytate, the main storage form of phosphorus (P) in plant feedstuffs, is indigestible for monogastric animals, and phytases are therefore used as feed additives to increase the digestibility of phytate-P and limit the inclusion of inorganic P. However, new and improved phytases are needed to obtain better phytate digestibility and allow for lower inclusions of inorganic P. LÄS MER

  2. 2. Bioprocessing of Oats Influence on Phytate Hydrolysis and Mineral Bioavailability

    Författare :Marie Larsson; [1994]
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; zinc absorption; bread fermentation; oats; bioprocessing; malting; iron absorption; mineral bioavailability; phytase activity; phytate;

    Sammanfattning : The effects of bioprocessing on enzymatic phytate hydrolysis in oats were studied during malting, soaking and breadmaking to elucidate the reasons for poor phytase activity in oats and determine the optimal conditions for phytate hydrolysis. Malting of oats in a pilot plant was studied to investigate whether the malting process developed in the laboratory could be used in large scale preparation of oats with reduced phytate content. LÄS MER

  3. 3. Pea-Protein Products for Food Applications Methods for Improving Iron and Zinc Availability

    Författare :Mattias Fredrikson; [2001]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; pea-protein; phytate; phytase-enzyme; oligosaccharides; phytate-degradation; ion chromatography; inositol-phosphate; iron and zinc availability; pea-protein purification;

    Sammanfattning : The thesis deals with some aspects of and possibilities for the production of pea protein with improved nutritional and physiological qualities. The improved pea protein can be used as a beneficial alternative to soya protein in food applications, such as infant formula. LÄS MER

  4. 4. Fermentation of quinoa, canihua and amaranth to degrade phytate and improve mineral bioavailability

    Detta är en avhandling från Department of Food Technology, Lund University

    Författare :Vanesa Castro-Alba; [2019-09-27]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Quinoa; Canihua; Amaranth; Iron; Zinc; Calcium; Phytate; Fermentation; Accessibility; Bioavailability;

    Sammanfattning : Plant-based diets are the main source of nutrients for vegetarians worldwide and for low-income inhabitants of developing countries, such as in rural areas of Bolivia. These diets may contain high levels of mineral inhibitors such as phytate that impairs mineral absorption in the human gut. LÄS MER

  5. 5. On yeasts from traditional fermented foods - Characterization, phytate degradation, strain improvement and applications

    Detta är en avhandling från Gothenburg : Chalmers tekniska högskola

    Författare :Linnea Qvirist; [2016]
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Phytase; Saccharomyces cerevisiae; Phytate; Pichia kudriavzevii; Phenotypic Characterization; Goat Milk; Food Fermentation; Kluyveromyces marxianus; Yaghnob Valley;

    Sammanfattning : Plant materials naturally contain minerals of iron, zinc and calcium. However, plants also contain a compound called phytic acid, which can chelate the minerals and form insoluble complexes. Minerals from plant foods are unavailable for intestinal uptake when they are bound in phytate complexes. LÄS MER