@inbook{833d4d8b94784a51a3d5814d80dc604e,
title = "Calcium - Function and effects: Rice calcium and phytic acid levels",
abstract = "Rice is the primary food source for more than half of the world population. Levels of calcium contents and inhibitor - phytic acid are summarized in this chapter. Phytic acid has a very strong chelating ability and it is the main inhibit factor for calcium in rice products. Calcium contents in brown rice varied with varieties and cultivation locations; white rice contains lower levels of calcium than brown rice caused by loss during milling. Levels of calcium in rice products mainly are due to processing and/or materials used. Calcium solubility in rice products can be improved by a decrease or degradation of phytic acid. Calcium and phytic acid distributed unhomogeneous in rice kernel. Most of the calcium locates in the bran part and more than 70% phytic acid locates in less than 8% of the outermost layer of rice kernel. Soaking, germination and treatment with phytase could degrade phytic acid. Calcium nutrition of rice products could be improved by supplementation, fortification and enhancers.",
author = "Jianfen Liang and Yifan He and Qian Gao and Xuan Wang and M.J.R. Nout",
year = "2016",
month = jan,
doi = "10.1039/9781782622130-00256",
language = "English",
isbn = " 9781849738873",
series = "Food and Nutritional Components in Focus",
publisher = "Royal Society of Chemistry",
number = "10",
pages = "256--273",
booktitle = "Calcium: Chemistry, Analysis, Function and Effects",
}