Phytates in Cereals and Legumes
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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.
Table of Contents
Introduction: Historical Background, Chemical Structure, and Properties of Phytic Acid. Biosynthesis and Dephosphorylation of Phytates. Phytase Enzyme: Biosynthesis and Characterization. Physiological Functions and Uses of Phytates. Methods for Analysis of Phytate. Occurrence, Distribution, Content, and Dietary Intake of Phytate. Interactions of Phytate with Proteins and Minerals. Phytate Digestion and Bioavailability. Nutritional Consequences of Phytates. Influence of Processing Technologies on Phytate. Technology of Phytate Removal. Index.