Phytates in Cereals and Legumes

Introduction: Historical Background, Chemical Structure, and Properties of Phytic Acid. Biosynthesis and Dephosphorylation of Phytates. Phytase Enzyme: Biosynthesis and Characterization. Physiological Functions and Uses of Phytates. Methods for Analysis of Phytate. Occurrence, Distribution, Content, and Dietary Intake of Phytate. Interactions of Phytate with Proteins and Minerals. Phytate Digestion and Bioavailability. Nutritional Consequences of Phytates. Influence of Processing Technologies on Phytate. Technology of Phytate Removal. Index.