03279nam 22005894a 450 991080791660332120200520144314.01-281-22185-697866112218500-470-22833-40-470-22832-6(CKB)1000000000414016(EBL)331471(OCoLC)437198718(SSID)ssj0000270899(PQKBManifestationID)11217233(PQKBTitleCode)TC0000270899(PQKBWorkID)10279824(PQKB)11501174(MiAaPQ)EBC331471(Au-PeEL)EBL331471(CaPaEBR)ebr10226834(CaONFJC)MIL122185(EXLCZ)99100000000041401620070823d2008 uy 0engur|n|---|||||txtccrWheat antioxidants /edited by Liangli Yu1st ed.Hoboken, N.J. Wiley-Intersciencec20081 online resource (292 p.)Description based upon print version of record.0-470-04259-1 Includes bibliographical references and index.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.This comprehensive reference consolidates current information on the antioxidant properties of wheat, their beneficial effects, the mechanisms involved, factors affecting availability/bioavailability, and 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, nutritioAntioxidantsWheatAntioxidants.Wheat.613.2/8Yu Liangli1658000MiAaPQMiAaPQMiAaPQBOOK9910807916603321Wheat antioxidants4011752UNINA