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Tannin content of sorghum varieties and their role in iron bioavailability.

作者信息

Radhakrishnan M R, Sivaprasad J

出版信息

J Agric Food Chem. 1980 Jan-Feb;28(1):55-7. doi: 10.1021/jf60227a038.

DOI:10.1021/jf60227a038
PMID:7358935
Abstract
摘要

相似文献

1
Tannin content of sorghum varieties and their role in iron bioavailability.高粱品种的单宁含量及其在铁生物利用度中的作用。
J Agric Food Chem. 1980 Jan-Feb;28(1):55-7. doi: 10.1021/jf60227a038.
2
Tannin content as a function of grain maturity and drying conditions in several varieties of Sorghum bicolor (L.) Moench.几种双色高粱（L.）Moench品种中单宁含量与籽粒成熟度及干燥条件的关系
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In vitro availability of iron and zinc in white and coloured ragi (Eleusine coracana): role of tannin and phytate.白拉吉和彩拉吉（龙爪稷）中铁和锌的体外可利用性：单宁和植酸的作用
Plant Foods Hum Nutr. 1988;38(1):35-41. doi: 10.1007/BF01092308.
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Protein quality in cereals and pulses. 1. Application of microbiological and other in vitro methods in the evaluation of rice (Oryza sativa L.), sorghum (Sorghum vulgare Pers.), barley and field beans (Vicia faba L.).谷物和豆类的蛋白质质量。1. 微生物学及其他体外方法在水稻（Oryza sativa L.）、高粱（Sorghum vulgare Pers.）、大麦和蚕豆（Vicia faba L.）评价中的应用。
Br J Nutr. 1979 Mar;41(2):341-52. doi: 10.1079/bjn19790043.
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Nutrient retention and fate of iron-binding phenolic compounds during the injera processing of tannin-free and high-tannin sorghum.无单宁和高单宁高粱制作英吉拉过程中铁结合酚类化合物的营养保留及去向
J Sci Food Agric. 2016 Mar 30;96(5):1541-7. doi: 10.1002/jsfa.7246. Epub 2015 Jun 23.
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Relationship between tannin levels, rat growth, and distribution of proteins in sorghum.高粱中单宁含量、大鼠生长及蛋白质分布之间的关系。
J Agric Food Chem. 1973 Jul-Aug;21(4):692-6. doi: 10.1021/jf60188a027.
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Protein quality in cereals and pulses. 3. Bioassays with rats and chickens on sorghum (Sorghum vulgare Pers.), barley and field beans (Vicia faba L.). Influence of polyethylene glycol on digestibility on the protein in high-tannin grain.谷物和豆类的蛋白质质量。3. 用大鼠和鸡对高粱（Sorghum vulgare Pers.）、大麦和蚕豆（Vicia faba L.）进行的生物测定。聚乙二醇对高单宁谷物中蛋白质消化率的影响。
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Chemical composition of different varieties of grain sorghum.不同品种谷物高粱的化学成分。
J Agric Food Chem. 1980 Jan-Feb;28(1):19-21. doi: 10.1021/jf60227a022.
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Protein quality in cereals and pulses. 2. Influence of polyethyleneglycol on the nutritional availability of methionine in sorghum (Sorghum vulgar Pers.), field beans (Vicia faba L.) and barley.谷物和豆类中的蛋白质质量。2. 聚乙二醇对高粱（Sorghum vulgar Pers.）、蚕豆（Vicia faba L.）和大麦中蛋氨酸营养利用率的影响。
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Tannin deactivation and nutritional improvement of sorghum by anaerobic storage of H2O-, HCl-, or NaOH-treated grain.通过对水、盐酸或氢氧化钠处理过的谷物进行厌氧储存来使高粱中的单宁失活并改善其营养成分。
J Agric Food Chem. 1980 Jul-Aug;28(4):824-9. doi: 10.1021/jf60230a045.

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