Free and bound phenolic acid contents of Michigan-grown wheat varieties and retention during cookie baking / by Jingwei Sun.
"Plant phenolic compounds have seen increased interest within the field of cereal science in the recent decade, indicated by the ongoing research in their functional and health properties. The objectives of this thesis were (1) to quantify the total phenolic acid and ferulic acid contents of selecte...
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| Language: | English |
| Published: |
2015.
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| Subjects: | |
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| Dissertation Note: |
M.S. Michigan State University. Food Science - Master of Science 2015 |
| Physical Description: | 1 online resource (xi, 141 pages) : illustrations, charts |
| Format: | Thesis Electronic eBook |
MARC
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| 100 | 1 | |a Sun, Jingwei |c (Of Michigan State University) |0 http://id.loc.gov/authorities/names/no2017154254 | |
| 245 | 1 | 0 | |a Free and bound phenolic acid contents of Michigan-grown wheat varieties and retention during cookie baking / |c by Jingwei Sun. |
| 260 | |c 2015. | ||
| 300 | |a 1 online resource (xi, 141 pages) : |b illustrations, charts | ||
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| 500 | |a Electronic resource. | ||
| 502 | |b M.S. |c Michigan State University. Food Science - Master of Science |d 2015 | ||
| 504 | |a Includes bibliographical references. | ||
| 520 | |a "Plant phenolic compounds have seen increased interest within the field of cereal science in the recent decade, indicated by the ongoing research in their functional and health properties. The objectives of this thesis were (1) to quantify the total phenolic acid and ferulic acid contents of selected Michigan grown wheat varieties harvested in 2013 and 2014, and (2) to compare differences in post-processing antioxidant retention and baking properties between cookies fortified with flour using four different antioxidant formulations (20% bran, 4.4% insoluble arabinoxylan powder, ferulic acid powder, or 20% digested bran with ferulic acid powder)." -- Abstract. | ||
| 588 | 0 | |a Online resource; title from PDF title page (viewed on Nov. 17, 2017). | |
| 650 | 0 | |a Wheat |x Varieties |z Michigan. |0 http://id.loc.gov/authorities/subjects/sh85146377 | |
| 650 | 0 | |a Phenolic acids. |0 http://id.loc.gov/authorities/subjects/sh90001284 | |
| 655 | 0 | |a Electronic dissertations. | |
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| 650 | 7 | |a Wheat |x Varieties. |2 fast |0 (OCoLC)fst01174421 | |
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