Phytate Destruction
Phytate Destruction

Author: C. L. Walk

Publisher: Brill Wageningen Academic

Published: 2016

Total Pages: 0

ISBN-13: 9789086862900

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Incorporating research chapters from academic authors around the world, this book focuses on the most recent scientific advances in understanding phytate; both IP6 and its esters. It examines phytate degradation patterns in the gastrointestinal tract, and investigates the relevance of gut microbiome and endogenous phosphatases on phytate breakdown, as well as regulation and functions of inositol diphosphates IP3, IP4, and IP7, IP8. It also identifies recommendations for formulating for minerals and amino acids in the presence of phytate, including the effects of phytase on protein bioavailability, and the impact of digestible Ca and P in both swine and poultry. This leading science and research is coupled with real-world pragmatism, including a focus on what industry stakeholders are currently doing to counter dietary phytate, and an overview of the role of nutrition in respect of bone health, meat quality, welfare, and antibiotic free production. As such, the content is relevant for scientists, nutritionists and producers alike.

Phytates in Cereals and Legumes
Phytates in Cereals and Legumes

Author: N. R. Reddy

Publisher: CRC Press

Published: 1989-09-30

Total Pages: 164

ISBN-13: 9780849361081

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This timely publication brings together into a single volume an overview of the extensive published data on cereal and legume phytates. It presents important information regarding historical background, physiological functions, and uses. Biosynthesis and dephosphorylation, phytase enzyme, and methods for analysis are covered. Also included is invaluable information on occurrence, distribution, content, and dietary intake; and interactions with minerals, proteins, carbohydrates and enzymes. Digestion and bioavailability, nutritional consequences, and technologies for removal of phytates from cereals and legumes are discussed. There are numerous tables and illustrations included. This volume is indispensable for researchers and food scientists in phytate research and the technology/processing of cereals and legumes.

Food Phytates
Food Phytates

Author: N. Rukma Reddy

Publisher: CRC Press

Published: 2001-12-20

Total Pages: 282

ISBN-13: 1420014412

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Food Phytates takes a new look at phytates, including their potential health benefits. It includes the latest information on the beneficial heath effects of phytates, the influence of phytates in disease prevention, the potential use of phytate as an antioxidant in foods, and phytase expression in transgenic plants. In 14 chapters, leading research

Industrial Enzyme Applications
Industrial Enzyme Applications

Author: Andreas Vogel

Publisher: John Wiley & Sons

Published: 2019-07-10

Total Pages: 499

ISBN-13: 3527813772

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This reference is a "must-read": It explains how an effective and economically viable enzymatic process in industry is developed and presents numerous successful examples which underline the efficiency of biocatalysis.

Phosphates in Food
Phosphates in Food

Author: RicardoA. Molins

Publisher: Routledge

Published: 2018-05-04

Total Pages: 272

ISBN-13: 1351425005

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Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature, structure, chemistry, and analytical procedures for phosphates in foods. Interactions between added and some natural phosphates and food components (particularly proteins, carbohydrates, lipids, and metal ions) are examined in relation to using phosphates in food processing for such purposes as increasing the water-holding capacity of proteins, improving emulsification, preventing gelation, and delaying lipid oxidation. The book also discusses the use of phosphates in specific food groups, such as milk and dairy products; meats, poultry, and fish; fruits and vegetables; bakery products and cereals; and miscellaneous food products including beverages, fats and oils, sugar and confectionery products, eggs and derivatives, and specialty products. An extensive section discussing the importance of phosphates as microbial agents is presented and is followed by a final section that examines the nutritional and health implications of elevated phosphate intake. The book contains 1,135 references, 43 tables, and 34 figures, making it an ideal reference resource for researchers in food sciences, microbiology, and nutrition; food and chemical industries; and regulatory agencies within local, state, and federal governments.