Wheat antioxidants
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| Institution som forfatter: | |
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| Andre forfattere: | |
| Format: | Electronisk eBog |
| Sprog: | engelsk |
| Udgivet: |
Hoboken, N.J. :
Wiley-Interscience,
c2008.
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| Fag: | |
| Online adgang: | An electronic book accessible through the World Wide Web; click to view |
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Indholdsfortegnelse:
- Overview and prospective
- Antioxidant properties of wheat grain and its fractions
- Effects of genotype, environment and genotype-environment interaction on the antioxidant properties of wheat
- Carotenoid, tocopherol, lignan, flavonoid, and phytosterol compositions of wheat grain and its fractions
- Antioxidant properties of what phenolic acids
- Effects of post-harvest treatments, food formulation and processing conditions on what antioxidant properties
- Antioxidant properties of wheat-based breakfast foods
- Effects of extraction method and conditions on wheat antioxidant activity estimation
- Methods for antioxidant capacity estimation of wheat and wheat-based food products
- Application of ESR in wheat antioxidant determination
- Analysis of tocopherols and carotenoids in wheat materials using liquid chromatography-mass spectrometry technology
- Quantification of phenolic acids in wheat and wheat-based products
- Effects of wheat on normal intestine
- Wheat antioxidants and cholesterol metabolism
- Wheat antioxidant bioavailability
- Wheat lignans: promising cancer preventive agents.