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Wheat antioxidants
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken, N.J. :
Wiley-Interscience,
c2008.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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.