Wheat antioxidants / / edited by Liangli Yu
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| Titolo: |
Wheat antioxidants / / edited by Liangli Yu
|
| Pubblicazione: | Hoboken, N.J., : Wiley-Interscience, c2008 |
| Edizione: | 1st ed. |
| Descrizione fisica: | 1 online resource (292 p.) |
| Disciplina: | 613.2/8 |
| Soggetto topico: | Antioxidants |
| Wheat | |
| Altri autori: |
YuLiangli
|
| Note generali: | Description based upon print version of record. |
| Nota di bibliografia: | Includes bibliographical references and index. |
| Nota di contenuto: | 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. |
| Sommario/riassunto: | 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, nutritio |
| Titolo autorizzato: | Wheat antioxidants |
| ISBN: | 1-281-22185-6 |
| 9786611221850 | |
| 0-470-22833-4 | |
| 0-470-22832-6 | |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910807916603321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |