Analysis of Bioactive Components in Small Grain Cereals

Edited by Peter R. Shewry and Jane L. Ward 
AACC  January 2010  

Spiral bound  290 pp  ISBN 9781891127700      £195.00
The explosion of interest around the health benefits of whole grains has led to a new focus on the bioactive components of cereals, including their location and physiological effects. Grains are an important source of minerals (notably selenium, iron and zinc) and vitamins, such as folate. These nutrients are often degraded or removed by the milling or polishing of the grain to provide refined products. Measurements of these components require methodologies for analysis that must be accurate and reproducible and that provide adequate samples to allow wide screening. This timely book provides the current knowledge and key methods for more than a dozen specific bioactive components in small grains.

The work of the 47 prominent international food scientists presented in this comprehensive volume is the direct result of the European Union's Framework 6 HEALTHGRAIN program which focuses on the role of wholegrain cereals in reducing the risk of metabolic syndrome-related diseases. The development of routine analytical methods for this group of essential phytochemical and dietary fiber components will help food companies improve the health benefits of their products as well as their abilities to measure the bioactive ingredients in cereal-based foods.


Cereal Foods in Diet and Health Kaisa Poutanen

Sterols Laura Nystr÷m, Tanja Nurmi, Anna-Maija Lampi, and Vieno Piironen

Tocopherols and Tocotrienols Anna-Maija Lampi, and Vieno Piironen

Analytical Procedures for Determination of Alk(en)ylresorcinols in Cereals and Cereal Products Rikard Landberg, Afaf Kamal-Eldin, Annica A. M. Andersson, and Per ┼man

Phenolic Acids Li Li, Claudia Harflett, Michael H. Beale and Jane L. Ward

Lignan Analysis of Cereal Samples by GC/MS Klara Ercsey, Eva Nagy-Scholz, Szilveszter Gergely, and Andras Salgo

Total Folate Susanna Kariluoto and Vieno Piironen

Carotenoids El-Sayed M. Abdel-Aal and J. Christopher Young

Methods for the Analysis of Selenium and Other Minerals Jacqueline L. Stroud, Fang-Jie Zhao, Steve P. McGrath and Dave Hart

Quantitative Analysis of Oat Avenanthramides Lena H. Dimberg and Jelena Jastrebova

Phytate Erika Skoglund, Nils-Gunnar Carlsson and Ann-Sofie Sandberg

Anthocyanidins J. Christopher Young and El-Sayed M. Abdel-Aal

Total Dietary Fiber Danuta Boros and Per ┼man

Quantification of Arabinoxylans and Their Degree of Branching Using Gas Chromatography Kurt Gebruers, Christophe M. Courtin and Jan A. Delcour

Enzymatic Mapping of Arabinoxylan Structure Luc Saulnier and Bernard Quemener

Molecular Weight Distributions of Water-Extractable ▀-Glucan and Arabinoxylan Roger Andersson, Annica Andersson and Per ┼man

Spatial Mapping of Cell Wall Components in the Cereal Endosperm Using Spectroscopic, Fluorescent and Immunochemical Methods Geraldine A. Toole, Nikolaus Wellner, Craig B. Faulds, E. N. Clare Mills, Cecile Barron, Marie Franšoise Devaux and Fabienne Guillon

Screening for Dietary Fiber Constituents in Cereals by Near Infrared Spectroscopy Andrßs Salgˇ, Szilveszter Gergely and Kurt Gebruers

Combining Bioactive Components with Conventional Targets in Plant Breeding Programmes Zoltan Bedo, Mariann Rakszegi, Laszlo Lßng, Kurt Gebruers, Vieno Piironen, Domenico Lafiandra, Jane Ward, Andy Phillips and Peter R. Shewry

Future Prospects for the Analysis of Bioactive Components in Cereal Grain Jane L. Ward and Peter R. Shewry


To find similar publications, click on a keyword below:
American Association of Cereal Chemists : analytical methods : cereals : food ingredients : food science

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