Soaking and extrusion effects on physicochemical parameters, phytic acid, nutrient content and mineral bio-accessibility of whole rice grain

International Journal of Food Sciences and Nutrition

Volumn 66, Issue 2, 2015, Pages 210-215

  Albarracín, Micaela ^a,b   José González, Rolando ^a   Drago, Silvina Rosa ^a,b  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Bio accessibility extrusion; Phytic acid; Rough rice; Soaking; Whole grain

Indexed keywords

ANTIOXIDANT; MINERAL; PHENOL DERIVATIVE; PHYTIC ACID; PROTEIN INTAKE; WATER;

ANALYSIS; BIOAVAILABILITY; CHEMISTRY; DIET; DIGESTION; FOOD ANALYSIS; FOOD HANDLING; HUMAN; NUTRITIONAL VALUE; ORYZA; PLANT SEED; PROCEDURES; PROTEIN INTAKE; TEMPERATURE; WHOLE GRAIN;

ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; DIET; DIETARY PROTEINS; DIGESTION; FOOD ANALYSIS; FOOD HANDLING; HUMANS; MINERALS; NUTRITIVE VALUE; ORYZA; PHENOLS; PHYTIC ACID; SEEDS; TEMPERATURE; WATER; WHOLE GRAINS;

EID: 84925011290     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2014.986070     Document Type: Article

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