References
- Camire ME. 2002. Chemical and nutritional changes in food during extrusion. In: Riaz MN. editors. Extrudates in food applications. Boca Raton, FL: CRC Press LLC127–147.
- Chen QC, Li BW. 2003. Separation of phytic acid and other related inositol phosphates by high-performance ion chromatography and its applications. J Chromatogr A. 1018:41–52.
- Downes CP, MacPhee CH. 1990. Myo-inositol metabolites as cellular signals. Eur J Biochem. 193:1–18.
- Kamal-Eldin A, Laerke HN, Bach Knudsen K-E, Lampi A-M, Piironen V, Adlercreutz H, Katina K, Poutanen K, Aman P. Physical, microscopic and chemical characterization of industrial rye and wheat brans from the Nordic countries. Food Nutr Res. 2009 DOI: 10.3402/fnr.v53i0.1912.
- Konietzny U, Greiner R. 2002. Molecular and catalytic properties of phytate-degrading enzymes (phytases). Int J Food Sci Technol. 37:791–812.
- Latta M, Eskin M. 1980. A simple and rapid colorimetric method for phytate determination. J Agric Food Chem. 28:1313–1315.
- Nielsen MM, Damstrup ML, Thomsen AG, Rasmussen SK, Hansen H. 2007. Phytase activity and degradation of phytic acid during rye bread making. Eur Food Res Technol. 225:173–181.
- Park HR, Ahn H-J, Kim S-H, Lee C-H, Byun M-W, Lee G-W. 2006. Determination of the phytic acid levels in infant foods using different analytical methods. Food Control. 17:727–732.
- Phillipy BQ, Graf E. 1997. Antioxidant functions of inositol 1,2,3-triphosphate and inositol 1,2,3,6-tetrakisphosphate. Free Radic Biol Med. 22:939–946.
- Plaami S. 1997. Myo-inositol phosphates: analysis, content in foods and effect in nutrition. Lebensmittel – Wissenschaft und – Technologie. 30:633–647.
- PN-EN-ISO 6658:1998. 1998. Sensory analysis – methodology – general guidance. Polski Komitet Normalizacyjny. Warszawa (in Polish): Wydawnictwa PKN.
- Pontoppidan K, Pettersson D, Sandberg A-S. 2007. The type of thermal feed treatment influences the inositol phosphate composition. Anim Feed Sci Technol. 132:137–147.
- Singh S, Gamlath S, Wakeling L. 2007. Nutritional aspects of food extrusion: a review. Int J Food Sci Technol. 42:916–929.
- Thymi S, Krokida MK, Pappa A, Maroulis ZB. 2005. Structural properties of extruded corn starch. J Food Eng. 68:519–526.
- Wu P, Tian J-C, Walker CE, Wang FC. 2009. Determination of phytic acid in cereals – a brief review. Int J Food Sci Technol. 44:1671–1676.
- Zieliński H, Kozłowska H, Lewczuk B. 2001. Bioactive compounds in the cereal grains before and after hydrothermal processing. Innovative Food Sci Emerg Technol. 2:159–169.