<p>Rice is the primary food source for more than half of the world population. Levels of calcium contents and inhibitor - phytic acid are summarized in this chapter. Phytic acid has a very strong chelating ability and it is the main inhibit factor for calcium in rice products. Calcium contents in brown rice varied with varieties and cultivation locations; white rice contains lower levels of calcium than brown rice caused by loss during milling. Levels of calcium in rice products mainly are due to processing and/or materials used. Calcium solubility in rice products can be improved by a decrease or degradation of phytic acid. Calcium and phytic acid distributed unhomogeneous in rice kernel. Most of the calcium locates in the bran part and mo...
Not AvailablePhytic acid (PA) is considered as an anti-nutritional factor (ANF) present in cereals a...
The effect of exogenous calcium (Ca) on hydroponically grown rice seedlings was studied under arseni...
In this study, composite flour made from cassava and corn flour were processed for producing analog ...
Rice is the primary food source for more than half of the world population. Levels of calcium conten...
Background: In order to improve calcium status, fortified rice should have acceptable organoleptic p...
In vitro solubility of calcium, iron and zinc in relation to phytic acid (PA) levels in 30 commercia...
With the aim to maximise phytic acid removal and minimise losses of dry matter and minerals (Ca, Fe,...
The study was undertaken with the objective of analysing the bioavailable iron, calcium and related ...
Calcium absorption kinetic from three varieties rice i. w. low, medium, and high amylose content wer...
Rice and rice products supply two thirds of Chinese people with their staple food. Mineral deficienc...
Copyright © 2015 Anisur Rahman et al.This is an open access article distributed under the Creative C...
Calcium (Ca) is an essential nutrient for plants and animals, with key structural and signalling rol...
The bioavailability of calcium from the kale (Brassica oleracea var. acephala) consumed as a complem...
Calcium is an essential element for crops and requires a large amount. The calcium absorbed by plant...
Rice is an important staple food in Asian countries. In rural areas it is also a major source of mic...
Not AvailablePhytic acid (PA) is considered as an anti-nutritional factor (ANF) present in cereals a...
The effect of exogenous calcium (Ca) on hydroponically grown rice seedlings was studied under arseni...
In this study, composite flour made from cassava and corn flour were processed for producing analog ...
Rice is the primary food source for more than half of the world population. Levels of calcium conten...
Background: In order to improve calcium status, fortified rice should have acceptable organoleptic p...
In vitro solubility of calcium, iron and zinc in relation to phytic acid (PA) levels in 30 commercia...
With the aim to maximise phytic acid removal and minimise losses of dry matter and minerals (Ca, Fe,...
The study was undertaken with the objective of analysing the bioavailable iron, calcium and related ...
Calcium absorption kinetic from three varieties rice i. w. low, medium, and high amylose content wer...
Rice and rice products supply two thirds of Chinese people with their staple food. Mineral deficienc...
Copyright © 2015 Anisur Rahman et al.This is an open access article distributed under the Creative C...
Calcium (Ca) is an essential nutrient for plants and animals, with key structural and signalling rol...
The bioavailability of calcium from the kale (Brassica oleracea var. acephala) consumed as a complem...
Calcium is an essential element for crops and requires a large amount. The calcium absorbed by plant...
Rice is an important staple food in Asian countries. In rural areas it is also a major source of mic...
Not AvailablePhytic acid (PA) is considered as an anti-nutritional factor (ANF) present in cereals a...
The effect of exogenous calcium (Ca) on hydroponically grown rice seedlings was studied under arseni...
In this study, composite flour made from cassava and corn flour were processed for producing analog ...