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Combinatorial effect of heat processing and phytic acid on mineral bioavailability in rice grain

Brown rice is superior to milled rice in terms of bioactive compounds and minerals but also has phytic acid (PA) that may reduce the bioavailability of minerals. Further, various household cooking methods of rice also change the starch matrix, affecting mineral availability. The effect of PA and hea...

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Principais autores: Awadhesh Kumar, Milan Kumar Lal, Upasana Sahoo, Soumya Kumar Sahoo, Rameswar Prasad Sah, Rahul Kumar Tiwari, Ravinder Kumar, Srigopal Sharma
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2023-10-01
Serier:Food Chemistry Advances
Fag:
Cooking method
Phytic acid
Mineral
Oryza sativa
Iron
Zinc
Online adgang:http://www.sciencedirect.com/science/article/pii/S2772753X23000527
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