Copyright © 2008 John Wiley & Sons, Inc.
Editor(s): Liangli Yu
Published Online: 21 JUN 2007
Print ISBN: 9780470042595
Online ISBN: 9780470228333
About this Book
About The Product
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.