|
|
 |
|
Viewing report
|
|
|
|
Wheat Antioxidants
John Wiley and Sons Ltd, Dec 2007, Pages: 276
Maximizing the health benefits of wheat-based foods
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:
-Discusses antioxidant properties of wheat grains and fractions and their phytochemical composition
-Covers the effects of genotype, growing conditions, post-harvest treatment, storage, and food formulation and processing on availability/bioavailability
-Discusses the analytical methods for investigating the antioxidant properties of wheat grain and fractions and their phytochemical composition, including spectrophotometric and fluorometric methods and electron spin resonance (ESR) spectroscopy
-Covers the effects of wheat antioxidants on genes involved in cholesterol metabolism and the potential effect of wheat antioxidants on normal intestinal cells and nutrient absorption
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.
Author Info:
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 and biochemistry of nutraceuticals and foods. Dr. Yu received her PhD in Food Science from Purdue University in 1999.
Product samples
A sample for this product is available. Please Login/Register to download this sample.
Customers who bought this item also bought
European Food Antioxidant Markets
Advances In Food Chemistry: Proteins, Lipids, Emulsifers, Antioxidants 2007
Research Report on Wheat and Flour Industry in China
Research Report on Wheat and Flour Industry in China
Phytochemical Functional Foods
Chinese Markets for Antioxidant 2006
Antioxidants Market Report
Special Report on China’s Wheat Market Proposal
Chinese Markets for Antioxidants
Wheat Farming in the US
Functional Foods: Principles and Technology
The World Market for Cereal Flours Excluding Wheat and Meslin Flours: A 2009 Global Trade Perspective
|
|
|
|
