Wheat Antioxidants

Liangli L. Yu (University of Maryland, USA)

$238.95

Hardback

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English

Wiley-Interscience
28 November 2007

Dietetics & nutrition; Biochemistry; Cereal crops

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.

Edited by: Liangli L. Yu (University of Maryland USA)
Imprint: Wiley-Interscience
Country of Publication: United States
Dimensions: Height: 241mm, Width: 163mm, Spine: 21mm
Weight: 544g
ISBN: 9780470042595
ISBN 10: 0470042591
Pages: 296
Publication Date: 28 November 2007
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

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.