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Anti-nutritional Factors Table:
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Ingredient Name Scientific Name Description Anti-nutritional factor Part of plant Treatment
Corn/ maize, dent, yellow, grain Zea mays Cereal grain product, plant product, low-protein Phytic acid Whole grain Fermentation
Corn/ maize, dent, yellow, grain Zea mays Cereal grain product, plant product, low-protein Phytic acid Whole grain Steam autoclaving (120°C:2h)
Corn/ maize, dent, yellow, grain Zea mays Cereal grain product, plant product, low-protein Trypsin inhibitor Whole grain Extrusion at temperatures between 120 and 140°C
Corn/ maize, dent, yellow, grain Zea mays Cereal grain product, plant product, low-protein Protease inhibitor Whole grain Aqueous heat treatment (100°C:10 min)
Corn/ maize, dent, yellow, grain Zea mays Cereal grain product, plant product, low-protein Phytic acid Whole grain Aqueous extraction (18h)
Corn/ maize, dent, yellow, grain Zea mays Cereal grain product, plant product, low-protein Phytic acid Whole grain Addition of dietary phytase
Corn/ maize, dent, yellow, grain Zea mays Cereal grain product, plant product, low-protein Phytic acid Whole grain Milling to remove the outer layer of the seed
Corn/ maize, dent, yellow, grain Zea mays Cereal grain product, plant product, low-protein Phytic acid Whole grain Incubation in water (60°C:10h)
Corn/ maize, dent, yellow, grain Zea mays Cereal grain product, plant product, low-protein Invertase inhibitor Whole grain No method listed
Corn/ maize, dent, yellow, grain Zea mays Cereal grain product, plant product, low-protein Protease inhibitor Whole grain Autoclaving (121°C:15-30 min)
Wheat flour byproduct (red dog), less than 4% fibre Triticum aestivum/T. vulgare/T. sativum/T. durum Cereal grain product, plant product, low-protein Protease inhibitor Whole grain Aqueous heat treatment (100°C:10 min)
Wheat flour byproduct (red dog), less than 4% fibre Triticum aestivum/T. vulgare/T. sativum/T. durum Cereal grain product, plant product, low-protein Estrogenic factors Whole grain No method listed
Wheat flour byproduct (red dog), less than 4% fibre Triticum aestivum/T. vulgare/T. sativum/T. durum Cereal grain product, plant product, low-protein Phytic acid Whole grain Fermentation
Wheat flour byproduct (red dog), less than 4% fibre Triticum aestivum/T. vulgare/T. sativum/T. durum Cereal grain product, plant product, low-protein Dihydroxyphenylalanine Whole grain No method listed
Wheat flour byproduct (red dog), less than 4% fibre Triticum aestivum/T. vulgare/T. sativum/T. durum Cereal grain product, plant product, low-protein Phytic acid Whole grain Steam autoclaving (120°C:2h)
Wheat flour byproduct (red dog), less than 4% fibre Triticum aestivum/T. vulgare/T. sativum/T. durum Cereal grain product, plant product, low-protein Phytohaemagglutinins Whole grain Aqueous heat treatment (100°C:10 min)
Wheat flour byproduct (red dog), less than 4% fibre Triticum aestivum/T. vulgare/T. sativum/T. durum Cereal grain product, plant product, low-protein Flatulence factor Whole grain No method listed
Wheat flour byproduct (red dog), less than 4% fibre Triticum aestivum/T. vulgare/T. sativum/T. durum Cereal grain product, plant product, low-protein Phytic acid Whole grain Aqueous extraction (18h)
Wheat flour byproduct (red dog), less than 4% fibre Triticum aestivum/T. vulgare/T. sativum/T. durum Cereal grain product, plant product, low-protein Protease inhibitor Whole grain Autoclaving (121°C:15-30 min)
Wheat flour byproduct (red dog), less than 4% fibre Triticum aestivum/T. vulgare/T. sativum/T. durum Cereal grain product, plant product, low-protein Phytic acid Whole grain Addition of dietary phytase
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