Search Results

There are 14148 results for: content related to: Effect of heat treatments on the phytic acid content of maize products

  1. Influence of substrate composition on the formation of phytic acid conversion coatings

    Materials and Corrosion

    Volume 63, Issue 3, March 2012, Pages: 215–222, X. Cui, G. Jin, E. Liu, M. Ding, Q. Li and F. Wang

    Version of Record online : 29 OCT 2010, DOI: 10.1002/maco.201005686

  2. You have free access to this content
    The maize low-phytic acid 3 encodes a myo-inositol kinase that plays a role in phytic acid biosynthesis in developing seeds

    The Plant Journal

    Volume 42, Issue 5, June 2005, Pages: 708–719, Jinrui Shi, Hongyu Wang, Jan Hazebroek, David S. Ertl and Teresa Harp

    Version of Record online : 26 APR 2005, DOI: 10.1111/j.1365-313X.2005.02412.x

  3. Phytic acid in green leaves

    Plant Biology

    Volume 16, Issue 4, July 2014, Pages: 697–701, H. Hadi Alkarawi and G. Zotz

    Version of Record online : 16 DEC 2013, DOI: 10.1111/plb.12136

  4. A novel integrated downstream processing approach to recover sinapic acid, phytic acid and proteins from rapeseed meal

    Journal of Chemical Technology and Biotechnology

    Volume 90, Issue 11, November 2015, Pages: 1999–2006, Alexander Thiel, Kai Muffler, Nils Tippkötter, Kirstin Suck, Ulrich Sohling, Steffen M Hruschka and Roland Ulber

    Version of Record online : 5 MAR 2015, DOI: 10.1002/jctb.4664

  5. Rapeseed protein polyanion interactions —Turbidimetric studies in systems with phosphate-containing polyanions: phytic acid and octametaphosphate

    Food / Nahrung

    Volume 31, Issue 10, 1987, Pages: 1001–1013, Prof. Dr. K. D. Schwenke, Dipl.-Chem. R. Mothes, Chem.-Ing. Karin Marzilger, Dr. Julitta Borowska and Prof. Dr. Halina Kozlowska

    Version of Record online : 19 OCT 2006, DOI: 10.1002/food.19870311014

  6. Rapeseed protein — polyanion interactions. Soluble complexes between the 2 S protein fraction (napin) and phytic acid

    Food / Nahrung

    Volume 34, Issue 4, 1990, Pages: 375–385, Dr. R. Mothes, Prof. Dr. K. D. Schwenke, Dr. D. Zirwer and Dr. K. Gast

    Version of Record online : 19 OCT 2006, DOI: 10.1002/food.19900340422

  7. Mimicking Native Extracellular Matrix with Phytic Acid-Crosslinked Protein Nanofibers for Cardiac Tissue Engineering

    Macromolecular Bioscience

    Volume 13, Issue 3, March 2013, Pages: 366–375, Rajeswari Ravichandran, Vera Seitz, Jayarama Reddy Venugopal, Radhakrishnan Sridhar, Subramanian Sundarrajan, Shayanti Mukherjee, Erich Wintermantel and Seeram Ramakrishna

    Version of Record online : 18 JAN 2013, DOI: 10.1002/mabi.201200391

  8. Variation in the phytic acid content of soybeans and its effect on consistency of tofu made from soybean varieties with high protein content

    Journal of the Science of Food and Agriculture

    Volume 86, Issue 2, 30 January 2006, Pages: 212–219, Kyoko Toda, Koji Takahashi, Tomotada Ono, Keisuke Kitamura and Yoshiyuki Nakamura

    Version of Record online : 12 SEP 2005, DOI: 10.1002/jsfa.2317

  9. You have full text access to this Open Access content
    Marker assisted selection of low phytic acid trait in maize (Zea mays L.)

    Hereditas

    Volume 151, Issue 1, February 2014, Pages: 20–27, S. Sureshkumar, P. Tamilkumar, N. Senthil, P. Nagarajan, A. U. Thangavelu, M. Raveendran, S. Vellaikumar, K. N. Ganesan, R. Balagopal, G. Vijayalakshmi and V. Shobana

    Version of Record online : 13 MAR 2014, DOI: 10.1111/j.1601-5223.2013.00030.x

  10. The optimum active site of acidic phytase in the gastrointestinal tract of channel catfish (Ictalurus punctatus): in vitro and in vivo studies

    Aquaculture Nutrition

    W.X. Zhu, G.F. Zhong, X.M. Hua, M. Ju, X.M. Chen and Z.Y. Du

    Version of Record online : 15 APR 2015, DOI: 10.1111/anu.12304

  11. Determination of phytic acid in cereals – a brief review

    International Journal of Food Science & Technology

    Volume 44, Issue 9, September 2009, Pages: 1671–1676, Peng Wu, Ji-Chun Tian, C. E. (Chuck) Walker and Feng-Cheng Wang

    Version of Record online : 10 AUG 2009, DOI: 10.1111/j.1365-2621.2009.01991.x

  12. The interaction of zinc(II) and phytic acid with soya bean glycinin

    Journal of the Science of Food and Agriculture

    Volume 44, Issue 2, 1988, Pages: 143–150, Neil Nosworthy And and Robert A Caldwell

    Version of Record online : 19 SEP 2006, DOI: 10.1002/jsfa.2740440206

  13. Isolation and Partial Characterization of Phytic Acid-Rich Particles from Great Northern Beans (Phaseolus vulgaris L.)

    Journal of Food Science

    Volume 52, Issue 1, January 1987, Pages: 109–112, N. R. REDDY and M. D. PIERSON

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1987.tb13983.x

  14. Determination of phytic acid in feeds and faeces of pigs and poultry by capillary isotachophoresis

    Journal of the Science of Food and Agriculture

    Volume 81, Issue 1, 1 January 2001, Pages: 36–41, Dagmar Dus˘ková, Milan Marounek and Pavel Br˘ezina

    Version of Record online : 27 NOV 2000, DOI: 10.1002/1097-0010(20010101)81:1<36::AID-JSFA776>3.0.CO;2-A

  15. Irradiation Effects on Free Radical Scavenging and Antioxidant Activity of Phytic Acid

    Journal of Food Science

    Volume 68, Issue 7, September 2003, Pages: 2221–2224, H.J. Ahn, J.H. Kim, H.S. Yook and M.W. Byun

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2003.tb05750.x

  16. Phytic acid concentration in selected raw materials and analysis of its hydrolysis rate with the use of microbial phytases during the mashing process

    Journal of the Institute of Brewing

    Volume 121, Issue 2, 2015, Pages: 213–218, Dawid Mikulski and Grzegorz Kłosowski

    Version of Record online : 19 MAR 2015, DOI: 10.1002/jib.221

  17. Metal-Catalyzed Oxidation of Ascorbate, Deoxyribose and Linoleic Acid as Affected by Phytic Acid in a Model System

    Journal of Food Science

    Volume 62, Issue 5, September 1997, Pages: 935–984, BEOM JUN LEE and DELOY G. HENDRICKS

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb15010.x

  18. Relationship Among the Phytic Acid and Protein Content During Maize Grain Maturation

    Journal of Agronomy and Crop Science

    Volume 176, Issue 2, April 1996, Pages: 73–77, M. Horvatic and L. Balint

    Version of Record online : 22 APR 2008, DOI: 10.1111/j.1439-037X.1996.tb00448.x

  19. Fermentation performance of lactic acid bacteria in different lupin substrates—influence and degradation ability of antinutritives and secondary plant metabolites

    Journal of Applied Microbiology

    Volume 119, Issue 4, October 2015, Pages: 1075–1088, C. Fritsch, R. F. Vogel and S. Toelstede

    Version of Record online : 4 SEP 2015, DOI: 10.1111/jam.12908

  20. High-efficiency removal of phytic acid in soy meal using two-stage temperature-induced Aspergillus oryzae solid-state fermentation

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 1, 15 January 2014, Pages: 113–118, Liyan Chen, Praveen V Vadlani and Ronald L Madl

    Version of Record online : 7 JUN 2013, DOI: 10.1002/jsfa.6209