Pectin and phytic acid reduce mineral bioaccessibility in cooked common bean cotyledons regardless of cell wall integrity
Sofie Rousseau, Andrea Pallares Pallares, Flore Vancoillie, Marc Hendrickx, Tara Grauwet
Topics & Concepts
Phytic acidChemistryPectinAntinutrientFood scienceDigestion (alchemy)Mineral absorptionCell wallCotyledonMineralBioavailabilityCalciumBiochemistryBotanyChromatographyBiologyOrganic chemistryBioinformaticsPhytase and its ApplicationsFood composition and propertiesProteins in Food Systems