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Wheat antioxidants / edited by Liangli Yu.

Contributor(s): Material type: TextTextPublisher: Hoboken, N.J. : Wiley-Interscience, [2008]Copyright date: ©2008Description: xiii, 276 pages : illustrations ; 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0470042591
  • 9780470042595
Subject(s): DDC classification:
  • 613.28 22
LOC classification:
  • TX553.A73 W54 2008
Online resources:
Contents:
Ch. 1. Overview and Prospective -- Ch. 2. Antioxidant Properties of Wheat Grain and Its Fractions -- Ch. 3. Effects of Genotype, Environment and Genotype x Environment Interaction on the Antioxidant Properties of Wheat -- Ch. 4. Carotenoid, Tocopherol, Lignan, Flavonoid, and Phytosterol Compositions of Wheat Grain and Its Fractions -- Ch. 5. Antioxidant Properties of Wheat Phenolic Acids -- Ch. 6. Effects of Postharvest Treatments, Food Formulation, and Processing Conditions on Wheat Antioxidant Properties -- Ch. 7. Antioxidant Properties of Wheat-Based Breakfast Foods -- Ch. 8. Effects of Extraction Method and Conditions on Wheat Antioxidant Activity Estimation -- Ch. 9. Methods for Antioxidant Capacity Estimation of Wheat and Wheat-Based Food Products -- Ch. 10. Application of ESR in Wheat Antioxidant Determination -- Ch. 11. Analysis of Tocopherols and Carotenoids in Wheat Materials Using Liquid Chromatography-Mass Spectrometry Technology -- Ch. 12. Quantification of Phenolic Acids in Wheat and Wheat-Based Products -- Ch. 13. Effects of Wheat on Normal Intestine -- Ch. 14. Wheat Antioxidants and Cholesterol Metabolism -- Ch. 15. Wheat Antioxidant Bioavailability -- Ch. 16. Wheat Lignans: Promising Cancer Preventive Agents.
Review: "Growing evidence indicates that eating whole wheat foods may produce health benefits, including a reduced risk of coronary heart disease and certain types of cancer. Wheat Antioxidants is a comprehensive reference that 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. With chapters contributed by leading experts, this definitive resource." "Multidisciplinary approaches are required to capitalize on the potential of wheat antioxidants and maximize the benefits of wheat-based foods rich in natural antioxidants. Wheat Antioxidants provides the background for further research and makes the latest information accessible to cereal chemists, food technologists, food processors, nutritionists, industry consultants, and others interested in functional foods, nutraceuticals, and wheat."--BOOK JACKET.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 613.28 WHE (Browse shelf(Opens below)) 1 Available A392272B

Includes bibliographical references and index.

Ch. 1. Overview and Prospective -- Ch. 2. Antioxidant Properties of Wheat Grain and Its Fractions -- Ch. 3. Effects of Genotype, Environment and Genotype x Environment Interaction on the Antioxidant Properties of Wheat -- Ch. 4. Carotenoid, Tocopherol, Lignan, Flavonoid, and Phytosterol Compositions of Wheat Grain and Its Fractions -- Ch. 5. Antioxidant Properties of Wheat Phenolic Acids -- Ch. 6. Effects of Postharvest Treatments, Food Formulation, and Processing Conditions on Wheat Antioxidant Properties -- Ch. 7. Antioxidant Properties of Wheat-Based Breakfast Foods -- Ch. 8. Effects of Extraction Method and Conditions on Wheat Antioxidant Activity Estimation -- Ch. 9. Methods for Antioxidant Capacity Estimation of Wheat and Wheat-Based Food Products -- Ch. 10. Application of ESR in Wheat Antioxidant Determination -- Ch. 11. Analysis of Tocopherols and Carotenoids in Wheat Materials Using Liquid Chromatography-Mass Spectrometry Technology -- Ch. 12. Quantification of Phenolic Acids in Wheat and Wheat-Based Products -- Ch. 13. Effects of Wheat on Normal Intestine -- Ch. 14. Wheat Antioxidants and Cholesterol Metabolism -- Ch. 15. Wheat Antioxidant Bioavailability -- Ch. 16. Wheat Lignans: Promising Cancer Preventive Agents.

"Growing evidence indicates that eating whole wheat foods may produce health benefits, including a reduced risk of coronary heart disease and certain types of cancer. Wheat Antioxidants is a comprehensive reference that 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. With chapters contributed by leading experts, this definitive resource." "Multidisciplinary approaches are required to capitalize on the potential of wheat antioxidants and maximize the benefits of wheat-based foods rich in natural antioxidants. Wheat Antioxidants provides the background for further research and makes the latest information accessible to cereal chemists, food technologists, food processors, nutritionists, industry consultants, and others interested in functional foods, nutraceuticals, and wheat."--BOOK JACKET.

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