Wheat Antioxidants

Front Cover
Liangli L. Yu
John Wiley & Sons, Mar 7, 2008 - Technology & Engineering - 288 pages
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, nutritionists, and others maximize the health benefits of wheat-based foods.

 

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Contents

CHAPTER 1 OVERVIEW AND PROSPECTIVE
1
CHAPTER 2 ANTIOXIDANT PROPERTIES OF WHEAT GRAIN AND ITS FRACTIONS
7
CHAPTER 3 EFFECTS OF GENOTYPE ENVIRONMENT AND GENOTYPE X ENVIRONMENT INTERACTION ON THE ANTIOXIDANT PROP...
24
CHAPTER 4 CAROTENOID TOCOPHEROL LIGNAN FLAVONOID AND PHYTOSTEROL COMPOSITIONS OF WHEAT GRAIN AND ITS FRA...
42
CHAPTER 5 ANTIOXIDANT PROPERTIES OF WHEAT PHENOLIC ACIDS
54
CHAPTER 6 EFFECTS OF POSTHARVEST TREATMENTS FOOD FORMULATION AND PROCESSING CONDITIONS ON WHEAT ANTIOXID...
73
CHAPTER 7 ANTIOXIDANT PROPERTIES OF WHEATBASED BREAKFAST FOODS
88
CHAPTER 8 EFFECTS OF EXTRACTION METHOD AND CONDITIONS ON WHEAT ANTIOXIDANT ACTIVITY ESTIMATION
100
CHAPTER 10 APPLICATION OF ESR IN WHEAT ANTIOXIDANT DETERMINATION
173
CHAPTER 11 ANALYSIS OF TOCOPHEROLS AND CAROTENOIDS IN WHEAT MATERIALS USING LIQUID CHROMATOGRAPHYMASS SP...
190
CHAPTER 12 QUANTIFICATION OF PHENOLIC ACIDS IN WHEAT AND WHEATBASED PRODUCTS
208
CHAPTER 13 EFFECTS OF WHEAT ON NORMAL INTESTINE
219
CHAPTER 14 WHEAT ANTIOXIDANTS AND CHOLESTEROL METABOLISM
236
CHAPTER 15 WHEAT ANTIOXIDANT BIOAVAILABILITY
244
CHAPTER 16 WHEAT LIGNANS PROMISING CANCER PREVENTIVE AGENTS
264
INDEX
273

CHAPTER 9 METHODS FOR ANTIOXIDANT CAPACITY ESTIMATION OF WHEAT AND WHEATBASED FOOD PRODUCTS
118

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About the author (2008)

Liangli Yu, PhD, is an Associate Professor in the Department of Nutrition and Food Science at the University of Maryland in College Park, where she specializes in the chemistry andbiochemistry of nutraceuticals and foods. Dr. Yu received her PhD in food science from Purdue University in 1999.

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