ScienceOpen:
research and publishing network
For Publishers
Discovery
Metadata
Peer review
Hosting
Publishing
For Researchers
Join
Publish
Review
Collect
My ScienceOpen
Sign in
Register
Dashboard
Blog
About
Search
Advanced search
My ScienceOpen
Sign in
Register
Dashboard
Search
Search
Advanced search
For Publishers
Discovery
Metadata
Peer review
Hosting
Publishing
For Researchers
Join
Publish
Review
Collect
Blog
About
61
views
0
references
Top references
cited by
93
Cite as...
0 reviews
Review
0
comments
Comment
0
recommends
+1
Recommend
0
collections
Add to
0
shares
Share
Twitter
Sina Weibo
Facebook
Email
1,396
similar
All similar
Record
: found
Abstract
: not found
Book Chapter
: not found
Advances in Food Research Volume 28
Phytates in Legumes and Cereals
edited_book
Author(s):
N.R. Reddy
,
S.K. Sathe
,
D.K. Salunkhe
Publication date
(Print):
1982
Publisher:
Elsevier
Read this book at
Publisher
PubMed
Buy book
Review
Review book
Invite someone to review
Bookmark
Cite as...
There is no author summary for this book yet. Authors can add summaries to their books on ScienceOpen to make them more accessible to a non-specialist audience.
Related collections
ScienceOpen Research
Author and book information
Book Chapter
Publication date (Print):
1982
Pages
: 1-92
DOI:
10.1016/S0065-2628(08)60110-X
PubMed ID:
6299067
SO-VID:
fad586d2-5c2f-4c19-b26b-422b41933e8f
History
Data availability:
Comments
Comment on this book
Sign in to comment
Book chapters
pp. 1
Enzyme-Catalyzed Oxidative Browning of Fruit Products
pp. 1
Sulfites in Foods: Uses, Analytical Methods, Residues, Fate, Exposure Assessment, Metabolism, Toxicity, and Hypersensitivity
pp. 1
Phytates in Legumes and Cereals
pp. 1
The Profile Method of Flavor Analysis
pp. 73
Development of Flavor, Odor, and Pungency in Onion and Garlic
pp. 75
Food Browning as a Polyphenol Reaction
pp. 83
Water Relations of Food Spoilage Microorganisms
pp. 93
Physical, Chemical, and Nutritional Properties of Common Bean (Phaseolus) Proteins
pp. 113
Histamine (?) Toxicity from Fish Products
pp. 149
Naturally Occurring Food Toxicants: Phenolic Substances of Plant Origin Common in Foods
pp. 223
Physiology and Biochemistry of Mango Fruit
pp. 225
Fermentation, Drying, and Storage of Cacao Beans
pp. 231
Chemical, Biochemical, Functional, and Nutritional Characteristics of Collagen in Food Systems
pp. 287
Honey
pp. 307
Formation and Control of Chlorophyll and Glycoalkaloids in Tubers of Solanum tuberosum L. and Evaluation of Glycoalkaloid Toxicity*
pp. 355
Biochemistry Of Meat Hydration
pp. 373
Food Technological Evaluation of Xylitol
Similar content
1,396
Occurance, distribution, content dietary intake of phytate
Authors:
N. Reddy
,
R. Rukma
,
S. Shridhar
The supply of bioavailable iron and zinc may be affected by phytate in Beninese children
Authors:
Evariste Mitchikpe
,
Romain A.M. Dossa
,
Eric-Alain D. Ategbo
…
Hydrolysis of precipitated phytate by three distinct families of phytases
Authors:
Andy CY Leung
,
Jack Tang
,
Boon L. Lim
…
See all similar
Cited by
92
Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains.
Authors:
Raj Kishor Gupta
,
Shivraj Singh Gangoliya
,
Nand Singh
Phytate in pig and poultry nutrition
Authors:
E Humer
,
K Schedle
,
C Schwarz
Protection against cancer by dietary IP6 and inositol.
Authors:
Ivana Vucenik
,
AbulKalam M Shamsuddin
See all cited by