The Effect of Technological Processes on Phytic Acid Content of Cereal

ISBN-13: 9786139902927 / Angielski / Miękka / 2018 / 64 str.

Gulcin Yildiz

Opis

Being a phosphorous storage and energy source, phytic acid is an important organic compound. Phytic acid has many benefits in terms of health, such as being an antioxidant. Even though phytic acid is beneficial source, it can be dangerous due to its ability related to binding minerals. At this point, it is important to know the effect of phytic acid. The present book will be of use for researchers and students keen on studying the structure, sources, and functions of phytic acid. The book explains history of phytates, physiological functions of phytates, chemical structure of phytic acid, the effect of phytic acid, sources of phytic acid, and finally the effects of some technological processes on the concentration of phytic acid in details.

O autorze

Yildiz, Gulcin
Dr. Gulcin Yildiz graduated from the Food Engineering Department of Selcuk University in Konya, Turkey. After taking her MS and PhD degrees from University of Illinois at Urbana-Champaign (Illinois, USA) in 2017, she turned back to Turkey. She is currently working at food engineering department of Igdir University.