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101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aWheat antioxidants /$fedited by Liangli Yu
205   $a1st ed.
210   $aHoboken, N.J. $cWiley-Interscience$dc2008
215   $a1 online resource (292 p.)
300   $aDescription based upon print version of record.
311 08$a9780470042595 
311 08$a0470042591 
320   $aIncludes bibliographical references and index.
327   $aOverview 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.
330   $aThis 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, nutritio
606   $aAntioxidants
606   $aWheat
615  0$aAntioxidants.
615  0$aWheat.
676   $a613.2/8
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996   $aWheat antioxidants$94351997
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