Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: Effect on iron bioaccessibility

Food Chemistry

Volumn 174, Issue , 2015, Pages 60-67

  Baye, Kaleab ^a   Guyot, Jean Pierre ^b   Icard Vernière, Christèle ^b   Rochette, Isabelle ^b   Mouquet Rivier, Claire ^b  

^a ADDIS ABABA UNIVERSITY   (Ethiopia)

^b University Montpellier 1 et 2   (France)

Author keywords

Cellulase; Iron bioaccessibility; Phytase; Polyphenol oxidase; Sorghum; Teff; Wheat; Xylanase

Indexed keywords

ENZYMES; FIBERS; TEXTILE BLENDS;

BIOACCESSIBILITY; CELLULASE; PHYTASES; POLYPHENOL OXIDASE; SORGHUM; TEFF; WHEAT; XYLANASES;

IRON;

ARABINOSE; CATECHOL OXIDASE; CELLULASE; GALACTOSE; GLUCOSE; INOSITOL PHOSPHATE; IRON; PHYTASE; PHYTATE; POLYPHENOL DERIVATIVE; TANNIN; XYLAN ENDO 1,3 BETA XYLOSIDASE; XYLOSE; ENDO 1,4 BETA XYLANASE; PHYTIC ACID; POLYPHENOL;

ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; BIOAVAILABILITY; CONTROLLED STUDY; DIETARY FIBER; ENZYMATIC DEGRADATION; ETHIOPIA; FLOUR; IRON ABSORPTION; SORGHUM; ANALYSIS; BIOCATALYSIS; BIOLOGICAL MODEL; CHEMISTRY; FERMENTATION; HUMAN; METABOLISM;

6-PHYTASE; BIOCATALYSIS; CELLULASE; DIETARY FIBER; ENDO-1,4-BETA XYLANASES; ETHIOPIA; FERMENTATION; FLOUR; HUMANS; IRON; MODELS, BIOLOGICAL; PHYTIC ACID; POLYPHENOLS; SORGHUM;

EID: 84910640725     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.012     Document Type: Article

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