Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate

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dc.contributor.authorVanesa Castro‐Alba
dc.contributor.authorClaudia E. Lazarte
dc.contributor.authorDaysi Perez‐Rea
dc.contributor.authorNils‐Gunnar Carlsson
dc.contributor.authorAnnette Almgren
dc.contributor.authorBjörn Bergenståhl
dc.contributor.authorYvonne Granfeldt
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T13:53:42Z
dc.date.available2026-03-22T13:53:42Z
dc.date.issued2019
dc.descriptionCitaciones: 118
dc.description.abstractFermentation proved to be effective for degrading phytate in pseudocereal flours, but less so in grains. Fermentation with Lactobacillus plantarum 299v® improved mineral accessibility and estimated bioavailability in flours. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
dc.identifier.doi10.1002/jsfa.9793
dc.identifier.urihttps://doi.org/10.1002/jsfa.9793
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/43345
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of the Science of Food and Agriculture
dc.sourceUniversity of San Simón
dc.subjectLactobacillus plantarum
dc.subjectFermentation
dc.subjectAmaranth
dc.subjectFood science
dc.subjectPhytase
dc.subjectBioavailability
dc.subjectChemistry
dc.subjectMineral absorption
dc.subjectPhytic acid
dc.subjectLactic acid
dc.titleFermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate
dc.typearticle

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