- Food
Phytates. Boca Raton: CRC. ISBN 978-1-56676-867-2.[page needed]
Phillippy BQ,
Bland JM,
Evens TJ (January 2003). "Ion
chromatography of
phytate in...
- the
phytates,
serve as
phosphate stores in seed, for
example in nuts and beans.
Phytic acid also
occurs in
cereals with high bran content.
Phytate is,...
- processing, pea
protein can
contain certain levels of
trypsin inhibitors,
phytates, and lectins,
which can
cause negative side effects, such as
reduced nutrient...
-
relatively high
phytate content.
Trypsin is an
enzyme involved in digestion, and
phytates reduce the
bioavailability of
dietary minerals. The
phytates can be reduced...
- Protection, Food and
Nutrition Board,
National Research Council (1973). "
Phytates".
Toxicants Occurring Naturally in Foods. Washington, DC:
National Academy...
- and
Quality of ****anese
Traditional Fermented Soybean (Natto) from a Low-
phytate Line".
Plant Foods for
Human Nutrition. 75 (4): 651–655. doi:10.1007/s11130-020-00865-5...
-
study also
showed that a long
rising time also
breaks down
undesirable phytates more effectively,
flavors develop better, and the
finished bread contains...
-
released into the environment.
Without the need to use
milling to
reduce phytate (including nutrient), the
amount of
phytic acid is
commonly reduced in...
-
interactions can
enhance or
depress bioavailability of
certain nutrients.
Phytates can
prevent the
release of some
sugars and vitamins.
Animals that only...
- is
usually reduced by the
presence of
antinutritional factors such as
phytates, fibers, lectins,
polyphenols and
tannins that
affect minerals' bioavailability...
