Search for dissertations about: "phytate degradation"

Showing result 1 - 5 of 10 swedish dissertations containing the words phytate degradation.

  1. 1. Factors Influencing Phytate Degradation in Piglets. Feed phytate behaviour and degradation by microbial phytases

    Author : Katrine Pontoppidan; Chalmers tekniska högskola; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; pigs; in vitro digestion; P. lycii; inositol phosphates; phytate; phytase;

    Abstract : Phytate, the main storage form of phosphorus (P) in plant feedstuffs, is indigestible for monogastric animals, and phytases are therefore used as feed additives to increase the digestibility of phytate-P and limit the inclusion of inorganic P. However, new and improved phytases are needed to obtain better phytate digestibility and allow for lower inclusions of inorganic P. READ MORE

  2. 2. Cereal- and Microbial Phytases. Phytate Degradation, Mineral Binding and Absorption

    Author : Maria Türk; Chalmers tekniska högskola; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; mineral binding; iron absorption; cereals; phytate degradation; phytase; dietary phytases; S cerevisiae; A niger;

    Abstract : Cereal foods contain large amounts of phytate (myo-inositol hexaphosphate; IP6), which is the major storage form of phosphorus, in the plant. IP6 possesses a high potential for chelating minerals, such as Fe 2+, Zn2+, Mg2+ and Ca2+. READ MORE

  3. 3. Pea-Protein Products for Food Applications Methods for Improving Iron and Zinc Availability

    Author : Mattias Fredrikson; Chalmers tekniska högskola; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; pea-protein; phytate; phytase-enzyme; oligosaccharides; phytate-degradation; ion chromatography; inositol-phosphate; iron and zinc availability; pea-protein purification;

    Abstract : The thesis deals with some aspects of and possibilities for the production of pea protein with improved nutritional and physiological qualities. The improved pea protein can be used as a beneficial alternative to soya protein in food applications, such as infant formula. READ MORE

  4. 4. On yeasts from traditional fermented foods - Characterization, phytate degradation, strain improvement and applications

    Author : Linnea Qvirist; Chalmers tekniska högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; Phytase; Saccharomyces cerevisiae; Phytate; Pichia kudriavzevii; Phenotypic Characterization; Goat Milk; Food Fermentation; Kluyveromyces marxianus; Yaghnob Valley;

    Abstract : Plant materials naturally contain minerals of iron, zinc and calcium. However, plants also contain a compound called phytic acid, which can chelate the minerals and form insoluble complexes. Minerals from plant foods are unavailable for intestinal uptake when they are bound in phytate complexes. READ MORE

  5. 5. Yeast biotechnology for nutritional improvements of fermented cereal-based foods - Phytate degradation and folate production

    Author : Andreas Hellström; Chalmers tekniska högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; mineral availability; phosphate; togwa; starter culture; Yeast; food fermentation; phytase; phytate; folate;

    Abstract : Anaemia is a serious public health problem in nearly all developing countries. It has negative consequences on cognitive and physical development of children, reduces work capacity in adults, and increases the risk of maternal and child mortality. READ MORE