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Implications of processing on the levels of antinutritional factors in cereal grains

Burgos, Verónica Elizabeth et al · CAB International · 2019

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Author / responsible party
Burgos, Verónica Elizabeth et al
Publisher
CAB International
Year
2019
ISSN
1749-8848
ISSN
1749-8848
Language
English

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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. 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 Fil: Armada de Romano, Margarita. Universidad Nacional de Salta. Facultad de Ingeniería; Argentina

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APA 7

Burgos, V. E. E. A. (2019). Implications of processing on the levels of antinutritional factors in cereal grains. http://hdl.handle.net/11336/120509

MLA

Burgos, Verónica Elizabeth et al. "Implications of processing on the levels of antinutritional factors in cereal grains." 2019. http://hdl.handle.net/11336/120509.

Chicago

Burgos, Verónica Elizabeth et al. 2019. "Implications of processing on the levels of antinutritional factors in cereal grains.". http://hdl.handle.net/11336/120509.

Harvard

Burgos, V. E. E. A. 2019, Implications of processing on the levels of antinutritional factors in cereal grains, CAB International, available at: http://hdl.handle.net/11336/120509 [Accessed 6 Aug. 2026].

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Title
Implications of processing on the levels of antinutritional factors in cereal grains
Author / contributors
Burgos, Verónica Elizabeth et al
Publisher
CAB International
Publication year
2019
ISSN
1749-8848
ISSN
1749-8848
Language
English

Subjects

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CEREALS; INHIBITORS; PHYTIC ACID; PROCESSING; TANNINS; https://purl.org/becyt/ford/2.11; https://purl.org/becyt/ford/2
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