Effects of Postharvest Treatment and Heat Stress on Availability of Wheat Antioxidants

This research evaluated the effects of postharvest treatment and heat stress on the availability of wheat antioxidants using Ankor and Trego wheat varieties. The grain, bran, and 40-mesh bran samples of both Ankor and Trego wheat were kept at 25, 60, and 100 °C for 9 days. Samples taken at day 0, 1,...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2006-07, Vol.54 (15), p.5623-5629
Hauptverfasser:	Cheng, Zhihong, Su, Lan, Moore, Jeffrey, Zhou, Kequan, Luther, Marla, Yin, Jun-Jie, Yu, Liangli (Lucy)
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture - methods antioxidant activity antioxidants Antioxidants - analysis Antioxidants - chemistry Biological and medical sciences Cereal and baking product industries Food Handling - methods Food industries food storage free radical scavengers free radicals Fundamental and applied biological sciences. Psychology heat stress Hot Temperature Hydroxybenzoates - analysis milling phenolic acids phenolic compounds postharvest treatment Seeds - chemistry storage quality Triticum - chemistry wheat wheat bran
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