| Description |
1 online resource |
| Series |
Food and beverage consumption and health |
|
Food and beverage consumption and health series
|
| Contents |
WINE: PHENOLIC COMPOSITION, CLASSIFICATION AND HEALTH BENEFITS; WINE: PHENOLIC COMPOSITION, CLASSIFICATION AND HEALTH BENEFITS; Library of Congress Cataloging-in-Publication Data; CONTENTS; PREFACE; Chapter 1: GRAPE PHENOLIC COMPOSITION AND ANTIOXIDANT CAPACITY; ABSTRACT; INTRODUCTION; TYPES AND DISTRIBUTION OF POLYPHENOLS IN GRAPES: GENERAL APPROACH; ROLE OF PHENOLIC COMPOUNDS IN GRAPE ANTIOXIDANT CAPACITY; CONCLUSION; REFERENCES; Chapter 2: CHARACTERIZATION OF RED WINES POLYPHENOLICS EMPLOYING SENSORS AND BIOSENSORS; ABSTRACT; INTRODUCTION; POLYPHENOLS IN RED WINES |
|
INFLUENCE OF PHENOLICS ON RED WINE ORGANOLEPTIC PROPERTIESELECTROANALYTICAL TECHNIQUES EMPLOYED IN ANALYSIS OF POLYPHENOLS IN WINE; FUTURE TRENDS AND PERSPECTIVES; ACKNOWLEDGMENTS; REFERENCES; Chapter 3: ANALYTICAL METHODS FOR WINE POLYPHENOLS ANALYSIS AND FOR THEIR ANTIOXIDANT ACTIVITY EVALUATION; ABSTRACT; INTRODUCTION; SPECTROSCOPIC ANALYSIS; SPECTROPHOTOMETRIC MEASUREMENT OF RED WINE COLOR; SPECTROPHOTOMETRIC MEASUREMENT FOR WINE POLYPHENOLS QUANTIFICATION; CHROMATOGRAPHIC TECHNIQUES FOR GRAPE AND WINE POLYPHENOLS SEPARATION AND QUANTIFICATION |
|
ELECTROANALYTICAL TECHNIQUES FOR WINE POLYPHENOLS ANALYSISOVERVIEW OF THE ASSAY METHODS USED TO ESTIMATE WINE ANTIOXIDANT PROPERTIES; CHEMICAL ASSAY; COMPARISON OF CHEMICAL METHODS; BIOLOGICAL ASSAY; CONCLUSION; REFERENCES; Chapter 4: IMPACT OF WINEMAKING TECHNIQUES ON PHENOLIC COMPOUNDS COMPOSITION AND CONTENT OF WINE: A REVIEW; ABSTRACT; INTRODUCTION; IMPACT OF EXTRACTION PROCESSES AND PROCEDURES; MACERATION ENZYMES; EFFECT OF YEASTS AND BACTERIA; REACTION BETWEEN ANTHOCYANINS AND TANNINS: IMPACT OF MICRO-OXYGENATION; BARREL AGING; AGING ON LEES; FILTRATION AND MEMBRANE TECHNIQUES |
|
FINING AGENTSCONCLUSION; REFERENCES; Chapter 5: RED WINE: A FUNCTIONAL BEVERAGE?; ABSTRACT; INTRODUCTION; TECHNOLOGICAL DETERMINANTS OF ANTIOXIDANT CONTENTS AND ACTIVITY IN GRAPES AND WINES; POLYPHENOLS BIOLOGICAL PROPERTIES; POLYPHENOL MECHANISMS OF ACTION AGAINST CHRONIC DISEASES; POLYPHENOL BIOAVAILABILITY AND DELIVERY; CONCLUSION; ACKNOWLEDGMENT; REFERENCES; Chapter 6: WINE PHENOLS AND LACCASE: AN AMBIVALENT RELATIONSHIP; ABSTRACT; INTRODUCTION; POLYPHENOLS; BOTRYTIS CINEREA; FUNGAL LACCASES; BIOTECHNOLOGICAL ASPECTS; CONCLUSION; ACKNOWLEDGMENT; REFERENCES |
|
Chapter 7: TRENDS ON ANALYTICAL METHODS FOR RESVERATROL, A MAJOR BIOACTIVE COMPOUND IN WINESABSTRACT; INTRODUCTION; BIOSYNTHESIS OF RESVERATROL; FACTORS AFFECTING RESVERATROL CONTENT IN WINES; CURRENT ANALYTICAL METHODS; MOLECULARLY IMPRINTED POLYMERS; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES; Chapter 8: QUALITY MAPPING: AN EXPLORATORY APPROACH FOR EVALUATING THE CHEMICALS DRIVING IN-MOUTH QUALITY IN RED WINES; ABSTRACT; INTRODUCTION; MATERIAL AND METHODS; RESULTS AND DISCUSSION; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Wine -- Composition.
|
|
Phenols.
|
|
Phenols -- Physiological effect.
|
|
Phenols
|
|
SCIENCE -- Chemistry -- Organic.
|
|
Phenols
|
|
Phenols -- Physiological effect
|
|
Wine -- Composition
|
| Form |
Electronic book
|
| Author |
El Rayess, Youssef
|
| LC no. |
2020676471 |
| ISBN |
9781633210592 |
|
1633210596 |
|
