PHYTIC ACID AND MINERAL COMPOSITIONS OF TRITICALES

Journal of Food Science

Volumn 42, Issue 4, 1977, Pages 1077-1083

  SINGH, B ^a   REDDY, N R ^a  

^a ALABAMA A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987349507     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1977.tb12671.x     Document Type: Article

References (30)

1. Milling characteristics of triticale
2. Effect of phytate on iron absorption
3. The characterization of triticale starch and its comparison with starches of rye, durum and HRS wheat
4. The calorimetric determination of phosphorus
5. Chemical, physical, and nutritional properties of high‐protein flours and residual kernel from the overmilling of uncoated milled rice. 3. Iron, calcium, magnesium, phosphorus, sodium, potassium, and phytic acid
6. Comparative protein quality of triticale, wheat and rye
7. Effect of autoclaving sesame meal on its phytic acid content and on the availability of its zinc to the chick
8. Phytic acid and the other phosphorus compounds of beans (Phaseolus vulgaris L.)
9. Evaluation of triticale for the manufacture of noodles
10. Triticale and wheat flour studies, composition of fatty acids, carbonyls, and hydrocarbons
11. Variability in the limiting amino acid and fatty acid composition of winter wheats and triticales
12. The mineral composition of triticales and triticale milling fraction by X‐ray fluorescence and atomic absorption
13. Comparative mixing and baking properties of wheat and triticale flours
14. Changes in phytic acid and acid soluble phosphorus in maturing pinto beans
15. Functional characteristics of triticale—A man made cereal
16. Hydrolysis during bread baking of phytic acid in wheat orotein concentrate
17. Factors affecting hydrolysis during bread baking of phytic acid in wheat protein concentrate
18. Effect of dietary phytic acid on the availability of iron and phosphorus
19. Effects of purified phytate and phytate‐rich bread upon metabolism of Zn. Ca, P. and N in man
20. Elemental analysis by flame photometry
21. Dietary phytate as a possible cause of magnesium deficiency
22. Nutrient composition of selected wheats and wheat products. 11. Summary
23. Baking quality of trititale flours
24. Variability in the lysine content of wheat, rye and triticale proteins
25. Extensive analyses of flours and millfeeds made from nine different wheat mixes. 2. Amino acids, minerals, vitamins, and gross energy
26. A method of phytic acid determination in wheat and wheat fractions
27. Phytic acid (myoinositol hexaphosphate) and phytase activity in four cottonseed protein products