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http://dx.doi.org/10.1201/9781420014419
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Front MatterAbstract - Hi-Res PDF (191 KB) - PDF w/links (192 KB)
Chapter 1. IntroductionAbstract - Hi-Res PDF (79 KB) - PDF w/links (87 KB)
Chapter 2. A Global Estimate of Phytic Acid and Phosphorus in Crop Grains, Seeds, and FruitsJohn N. A. Lott, irene ockenden, victor raboy, graemed battenAbstract - Hi-Res PDF (143 KB) - PDF w/links (156 KB)
Chapter 3. Occurrence, Distribution, Content, and Dietary Intake of PhytateAbstract - Hi-Res PDF (188 KB) - PDF w/links (264 KB)
Chapter 4. Biosynthesis of Phytate in Food Grains and SeedsFrank A. LoewusAbstract - Hi-Res PDF (94 KB) - PDF w/links (115 KB)
Chapter 5. Genetics of Phytic Acid Synthesis and AccumulationVictor Raboy, Kevin A. Young, Steven R. Larson, Allen CookAbstract - Hi-Res PDF (326 KB) - PDF w/links (209 KB)
Chapter 6. Phytase Expression in Transgenic PlantsElizabeth A. GrabauAbstract - Hi-Res PDF (784 KB) - PDF w/links (243 KB)
Chapter 7. Stability of Plant and Microbial PhytasesBrian Q. PhillippyAbstract - Hi-Res PDF (409 KB) - PDF w/links (261 KB)
Chapter 8. Methods for Analysis of PhytateErika Skoglund, Ann-Sofie SandbergAbstract - Hi-Res PDF (129 KB) - PDF w/links (137 KB)
Chapter 9. In vitro and in vivo Degradation of PhytateAnn-Sofie SandbergAbstract - Hi-Res PDF (403 KB) - PDF w/links (203 KB)
Chapter 10. Influence of Processing Technologies on Phytate and Its RemovalMahesh VenkatachalamAbstract - Hi-Res PDF (207 KB) - PDF w/links (264 KB)
Chapter 11. The Antioxidant Effects of Inositol PhosphatesJohn R. Burgess, Feng GaoAbstract - Hi-Res PDF (950 KB) - PDF w/links (167 KB)
Chapter 12. Potential Use of Phytate as an Antioxidant in Cooked MeatsDaren P. CornforthAbstract - Hi-Res PDF (271 KB) - PDF w/links (175 KB)
Chapter 13. Phytate and Mineral BioavailabilityConnie M. Weaver, Srimathi KannanAbstract - Hi-Res PDF (131 KB) - PDF w/links (151 KB)
Chapter 14. Role of Phytic Acid in Cancer and Other DiseasesMazda Jenab, Lililan U. ThompsonAbstract - Hi-Res PDF (772 KB) - PDF w/links (293 KB)
