Search for dissertations about: "phytate"

Showing result 1 - 5 of 22 swedish dissertations containing the word phytate.

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

    Author : Katrine Pontoppidan; Chalmers University of Technology; []
    Keywords : NATURVETENSKAP; LANTBRUKSVETENSKAPER; NATURAL SCIENCES; AGRICULTURAL 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. Bioprocessing of Oats Influence on Phytate Hydrolysis and Mineral Bioavailability

    Author : Marie Larsson; Chalmers University of Technology; []
    Keywords : zinc absorption; bread fermentation; oats; bioprocessing; malting; iron absorption; mineral bioavailability; phytase activity; phytate;

    Abstract : The effects of bioprocessing on enzymatic phytate hydrolysis in oats were studied during malting, soaking and breadmaking to elucidate the reasons for poor phytase activity in oats and determine the optimal conditions for phytate hydrolysis. Malting of oats in a pilot plant was studied to investigate whether the malting process developed in the laboratory could be used in large scale preparation of oats with reduced phytate content. READ MORE

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

    Author : Mattias Fredrikson; Chalmers University of Technology; []
    Keywords : 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. Fermentation of quinoa, canihua and amaranth to degrade phytate and improve mineral bioavailability

    Author : Vanesa Castro-Alba; Institutionen för livsmedelsteknik; []
    Keywords : Quinoa; Canihua; Amaranth; Iron; Zinc; Calcium; Phytate; Fermentation; Accessibility; Bioavailability;

    Abstract : Plant-based diets are the main source of nutrients for vegetarians worldwide and for low-income inhabitants of developing countries, such as in rural areas of Bolivia. These diets may contain high levels of mineral inhibitors such as phytate that impairs mineral absorption in the human gut. READ MORE

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

    Author : Linnea Qvirist; Chalmers University of Technology; []
    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