Yıl 2018, Cilt 4, Sayı 3, Sayfalar 159 - 165 2018-03-10

ENHANCEMENT OF BIOAVAILABLE MICRONUTRIENTS AND REDUCTION OF ANTINUTRIENTS IN FOODS WITH SOME PROCESSES

Müge Hendek Ertop [1] , Müberra Bektaş [2]

113 243

The most of plant foods, nuts and cereals contain antinutrient compounds. They reduce to mineral bioavailability and protein absorption of foods thanks to their chelating properties. They causes to micronutrient malnutrition and mineral deficiencies. The micronutrient malnutrition is a widespread global health problem not only in developing but also in many countries. Increasing micronutrient intake in food through food processing based approaches is a sustainable method of prevention of micronutrient malnutrition which should be achieved through food diversification. There are traditional and technological methods that provide reducing of antinutrient compounds.The pretreatment and processing techniques as soaking, fermentation, germination, debranning, and autoclaving are even traditional methods which use generally in consumption of foods.Removing antinutrients, the bioavailability of some cation (Ca, Fe and Zn) and the absorption of proteins make to increase and consequently nutrition value of food increase.  It is possible to reduce antinutrient factors by using domestic or industrial basic food processing techniques alone or in combination.This review focused on various methods to reduce antinutrients in food such as phytic acid, tannin, and oxalate in food grain to improve nutritional quality of foods.

Micronutrients, Antinutrients, Digestibility, Bioavailability
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Konular Gıda Bilimleri ve Teknolojisi
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Yazarlar

Orcid: 0000-0003-4300-7790
Yazar: Müge Hendek Ertop (Sorumlu Yazar)
Kurum: Kastamonu Üniversitesi
Ülke: Turkey


Orcid: 0000-0002-5430-5075
Yazar: Müberra Bektaş
Kurum: Gümüşhane University, Department of Food Engineering, Faculty of Engineering and Natural Science, Gümüşhane
Ülke: Turkey


Bibtex @derleme { jfhs335336, journal = {FOOD and HEALTH}, issn = {}, eissn = {2602-2834}, address = {ScientificWebJournals}, year = {2018}, volume = {4}, pages = {159 - 165}, doi = {10.3153/FH18016}, title = {ENHANCEMENT OF BIOAVAILABLE MICRONUTRIENTS AND REDUCTION OF ANTINUTRIENTS IN FOODS WITH SOME PROCESSES}, key = {cite}, author = {Hendek Ertop, Müge and Bektaş, Müberra} }
APA Hendek Ertop, M , Bektaş, M . (2018). ENHANCEMENT OF BIOAVAILABLE MICRONUTRIENTS AND REDUCTION OF ANTINUTRIENTS IN FOODS WITH SOME PROCESSES. FOOD and HEALTH, 4 (3), 159-165. DOI: 10.3153/FH18016
MLA Hendek Ertop, M , Bektaş, M . "ENHANCEMENT OF BIOAVAILABLE MICRONUTRIENTS AND REDUCTION OF ANTINUTRIENTS IN FOODS WITH SOME PROCESSES". FOOD and HEALTH 4 (2018): 159-165 <http://jfhs.scientificwebjournals.com/issue/35993/335336>
Chicago Hendek Ertop, M , Bektaş, M . "ENHANCEMENT OF BIOAVAILABLE MICRONUTRIENTS AND REDUCTION OF ANTINUTRIENTS IN FOODS WITH SOME PROCESSES". FOOD and HEALTH 4 (2018): 159-165
RIS TY - JOUR T1 - ENHANCEMENT OF BIOAVAILABLE MICRONUTRIENTS AND REDUCTION OF ANTINUTRIENTS IN FOODS WITH SOME PROCESSES AU - Müge Hendek Ertop , Müberra Bektaş Y1 - 2018 PY - 2018 N1 - doi: 10.3153/FH18016 DO - 10.3153/FH18016 T2 - FOOD and HEALTH JF - Journal JO - JOR SP - 159 EP - 165 VL - 4 IS - 3 SN - -2602-2834 M3 - doi: 10.3153/FH18016 UR - http://dx.doi.org/10.3153/FH18016 Y2 - 2017 ER -
EndNote %0 FOOD and HEALTH ENHANCEMENT OF BIOAVAILABLE MICRONUTRIENTS AND REDUCTION OF ANTINUTRIENTS IN FOODS WITH SOME PROCESSES %A Müge Hendek Ertop , Müberra Bektaş %T ENHANCEMENT OF BIOAVAILABLE MICRONUTRIENTS AND REDUCTION OF ANTINUTRIENTS IN FOODS WITH SOME PROCESSES %D 2018 %J FOOD and HEALTH %P -2602-2834 %V 4 %N 3 %R doi: 10.3153/FH18016 %U 10.3153/FH18016