Phytic acid level in infant flours

This study determined the phytic acid content in the infant flour commonly consumed in the Canary Islands. A total of 400 samples from different cereals was analyzed. The method proposed by Garcı́a-Villanova et al. (1982) [ Garcı́a-Villanova, R., Garcı́a-Villanova, R. J., Ruiz de Lope, C. (1982). De...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food chemistry 2001-09, Vol.74 (4), p.437-441
Hauptverfasser:	Febles, C.I, Arias, A, Hardisson, A, Rodrı́guez-Álvarez, C, Sierra, A
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology phytic acid Research and development. New food products, dietetic foods and beverages
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	This study determined the phytic acid content in the infant flour commonly consumed in the Canary Islands. A total of 400 samples from different cereals was analyzed. The method proposed by Garcı́a-Villanova et al. (1982) [ Garcı́a-Villanova, R., Garcı́a-Villanova, R. J., Ruiz de Lope, C. (1982). Determination of phytic acid by complexometric titration of excess of iron (III). Analyst 107, 1503–1506] was the one used for determination of the phytic acid content in cereal flours. Phytic acid concentrations are within the range
ISSN:	0308-8146 1873-7072
DOI:	10.1016/S0308-8146(01)00160-1