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Description for Wheat Antioxidants
Hardcover. 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. Editor(s): Yu, Liangli L. Num Pages: 276 pages, Illustrations. BIC Classification: MBNH3; PSB; TVKC. Category: (P) Professional & Vocational. Dimension: 234 x 163 x 19. Weight in Grams: 542.
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.
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.
Product Details
Format
Hardback
Publication date
2008
Publisher
John Wiley & Sons Inc United Kingdom
Number of pages
276
Condition
New
Number of Pages
296
Place of Publication
, United States
ISBN
9780470042595
SKU
V9780470042595
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50
About Yu
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.
Reviews for Wheat Antioxidants
"The book presents current information on antioxidant compounds of wheat." (Food Science and Technology Abstracts, September 2008)