Wheat Antioxidants (eBook, PDF)

Redaktion: Yu, Liangli L.

• Format: PDF

Produktbeschreibung

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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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 296
• Erscheinungstermin: 2. Juli 2008
• Englisch
• ISBN-13: 9780470228326
• Artikelnr.: 37291448

Autorenporträt

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.

Inhaltsangabe

Chapter 1: Overview and Prospective (Liangli (Lucy) Yu). Chapter 2:
Antioxidant Properties of Wheat Grain and its Fractions (Fereidoon Shahidi,
Chandrika Lyana-Pathirana). Chapter 3: Effects of Genotype, Environment and
Genotype Environment: Interaction on the Antioxidant Properties of Wheat
(Archie Mpofu, Trust Beta, Harry D. Sapirstein). Chapter 4: Carotenoid,
Tocopherol, Lignan, Flavonoid, and Phytosterol Compositions of Wheat Grain
and its Fractions (Rong Tsao). Chapter 5: Antioxidant Properties of What
Phenolic Acids (Liangping Yu, Zhihong Cheng). Chapter 6: Effects of
Post-Harvest Treatments, Food Formulation and Processing Conditions on What
Antioxidant Properties (Chunjian (C.J.) Lin, Gang Guo). Chapter 7:
Antioxidant Properties of Wheat-Based Breakfast Foods (Elizabeth A. Arndt,
Marla W. Luther). Chapter 8: Effects of Extraction Method and Conditions on
Wheat Antioxidant Extraction (Jeffrey Moore, Liangli (Lucy) Yu). Chapter 9:
Methods for Antioxidant Capacity Estimation of Wheat and Wheat-Based Food
Products (Jeffrey Moore, Liangli (Lucy) Yu). Chapter 10: Application of ESR
in Wheat Antioxidant Determination (Zhihong Cheng, Liangping Yu, JunJie
Yin). Chapter 11: Analysis of Tocopherolsand Carotenoids in Wheat Materials
Using Liquid Chromatography-Mass Spectrometry Technology (Zhigang Hao,
Denys Charles). Chapter 12: Quantification of Phenolic Acids in Wheat and
Wheat-Based Products (Kequan Zhou). Chapter 13: Effects of Wheat on Normal
Intestine (John Parry). Chapter 14: Wheat Antioxidants and Cholesterol
Metabolism (Huiping Zhou, Elaine Studer, Junjun Zhang). Chapter 15: Wheat
Antioxidant Bioavailability (Yutaka Konishi). Chapter 16: Wheat Lignans:
Promising Cancer Preventive Agents (Weiqun Wang, Allan Ayella, Yu Jiang,
Ping Ouyang, Hongyan Qu).