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dc.contributor.author
Burgos, Verónica Elizabeth
dc.contributor.author
Armada de Romano, Margarita
dc.date.available
2020-12-15T19:11:41Z
dc.date.issued
2019-08
dc.identifier.citation
Burgos, Verónica Elizabeth; Armada de Romano, Margarita; Implications of processing on the levels of antinutritional factors in cereal grains; CAB International; CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources; 14; 54; 8-2019; 1-20
dc.identifier.issn
1749-8848
dc.identifier.uri
http://hdl.handle.net/11336/120509
dc.description.abstract
The phytic acid, phenolic compounds, tannins, oxalate and trypsin inhibitors are known as antinutritional factors (ANFs) that commonly are present in cereal grains. They contribute to a lower nutritional value of cereals because they indirectly decrease the bioavailability of nutrients. Fortunately, these ANFs can be modified or reduced through different processing methods such as mechanical (decortication and milling), physical (soaking), heat (boiling, pressure cooking, autoclaving, roasting, extrusion and microwave cooking) and chemical (germination and fermentation). The purpose of this review is to discuss different ANFs of cereals and the influence of their processing on the levels of ANFs.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
CAB International
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
CEREALS
dc.subject
INHIBITORS
dc.subject
PHYTIC ACID
dc.subject
PROCESSING
dc.subject
TANNINS
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Implications of processing on the levels of antinutritional factors in cereal grains
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-11-25T17:46:38Z
dc.journal.volume
14
dc.journal.number
54
dc.journal.pagination
1-20
dc.journal.pais
Reino Unido
dc.description.fil
Fil: Burgos, Verónica Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
dc.description.fil
Fil: Armada de Romano, Margarita. Universidad Nacional de Salta. Facultad de Ingeniería; Argentina
dc.journal.title
CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1079/PAVSNNR201914054
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.cabi.org/cabreviews/review/20203073685
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