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Effect of pH and Heat on the Binding of Iron, Calcium, Magnesium, and Zinc and the Loss of Phytic Acid in Soy Flour

✍ Scribed by F. M. CLYDESDALE; A. L. CAMIRE

Book ID
108806047
Publisher
Institute of Food Technologists
Year
1983
Tongue
English
Weight
576 KB
Volume
48
Category
Article
ISSN
0022-1147

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The possible effect of ascorbic acid, citric acid, proteins and phytate on dialysability of Ca, Fe, Zn and Cu in soy-based infant formulas is studied, taking dialysability as a measure of the amount of element available for absorption. Different dialysis percentages for similar element contents in d