| Yazarlar |
Doç. Dr. Müge HENDEK ERTOP
Kastamonu Üniversitesi, Türkiye |
Müberra Bektaş
|
| Özet |
| The most of plant foods, nuts and cereals contain antinutrient compounds. They reduce to mineralbioavailability and protein absorption of foods thanks to their chelating properties. They causes tomicronutrient malnutrition and mineral deficiencies. The micronutrient malnutrition is a widespreadglobal health problem not only in developing but also in many countries. Increasing micronutrientintake in food through food processing based approaches is a sustainable method of prevention ofmicronutrient malnutrition which should be achieved through food diversification. There are traditionaland technological methods that provide reducing of antinutrient compounds.The pretreatmentand processing techniques as soaking, fermentation, germination, debranning, and autoclaving areeven traditional methods which use generally in consumption of foods.Removing antinutrients, thebioavailability of some cation (Ca, Fe and Zn) and the absorption of proteins make to increase andconsequently nutrition value of food increase. It is possible to reduce antinutrient factors by usingdomestic or industrial basic food processing techniques alone or in combination.This review focusedon various methods to reduce antinutrients in food such as phytic acid, tannin, and oxalate in foodgrain to improve nutritional quality of foods. |
| Anahtar Kelimeler |
| Makale Türü | Diğer (Teknik, not, yorum, vaka takdimi, editöre mektup, özet, kitap krıtiği, araştırma notu, bilirkişi raporu ve benzeri) |
| Makale Alt Türü | Ulusal alan endekslerinde (TR Dizin, ULAKBİM) yayımlanan teknik not, editöre mektup, tartışma, vaka takdimi ve özet türünden makale |
| Dergi Adı | Food and Health |
| Dergi ISSN | 2602-2834 |
| Dergi Tarandığı Indeksler | TR DİZİN |
| Makale Dili | Türkçe |
| Basım Tarihi | 01-2018 |
| Cilt No | 4 |
| Sayfalar | 159 / 165 |
| Doi Numarası | 10.3153/FH18016 |
| Makale Linki | http://www.scientificwebjournals.com/JFHS/Vol4/issue3/FH18016.pdf |
| Atıf Sayıları | |
| TRDizin | 4 |
| Google Scholar | 112 |
