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Record Nr. |
UNINA9910807916603321 |
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Titolo |
Wheat antioxidants / / edited by Liangli Yu |
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Pubbl/distr/stampa |
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Hoboken, N.J., : Wiley-Interscience, c2008 |
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ISBN |
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1-281-22185-6 |
9786611221850 |
0-470-22833-4 |
0-470-22832-6 |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (292 p.) |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Overview and prospective -- Antioxidant properties of wheat grain and its fractions -- Effects of genotype, environment and genotype-environment interaction on the antioxidant properties of wheat -- Carotenoid, tocopherol, lignan, flavonoid, and phytosterol compositions of wheat grain and its fractions -- Antioxidant properties of what phenolic acids -- Effects of post-harvest treatments, food formulation and processing conditions on what antioxidant properties -- Antioxidant properties of wheat-based breakfast foods -- Effects of extraction method and conditions on wheat antioxidant activity estimation -- Methods for antioxidant capacity estimation of wheat and wheat-based food products -- Application of ESR in wheat antioxidant determination -- Analysis of tocopherols and carotenoids in wheat materials using liquid chromatography-mass spectrometry technology -- Quantification of phenolic acids in wheat and wheat-based products -- Effects of wheat on normal intestine -- Wheat antioxidants and cholesterol metabolism -- Wheat antioxidant bioavailability -- Wheat lignans: promising cancer preventive agents. |
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Sommario/riassunto |
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This comprehensive reference consolidates current information on the antioxidant properties of wheat, their beneficial effects, the mechanisms involved, factors affecting availability/bioavailability, and |
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the methods used to measure them. It discusses antioxidant properties of wheat grains and fractions and their phytochemical compositions and covers the effects of genotype, growing conditions, post-harvest treatment, storage, and food formulation and processing on availability/bioavailability. Wheat Antioxidants will help cereal chemists, food technologists, food processors, nutritio |
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