Polyphenolic Compounds in Wine and Beer

• Övriga skapare: Nardini, Mirella (Utgivare, redaktör, sammanställare)
• Materialtyp: Elektronisk Bokavsnitt
• Språk: engelska
• Publicerad: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
• Ämnen: Research & information: general; Biology, life sciences; Food & society; beer; polyphenols; antioxidant activity; walnut; chestnut; green tea; coffee; cocoa; honey; licorice; antioxidants; prenylated flavonoids; tyrosol; hydroxytyrosol; alkylresorcinols; hops; malt; health; menopause; polyphenol; phytoestrogen; prenylnarigenin; humulones; ethanol; bioactives; resveratrol; red wine; ethylchloroformate; gas chromatography-mass spectrometry; alcohol; butyric acid; fiber; drinking pattern; wine; winemaking; brewing; phenolic compounds; binding; health properties; docking; Mencía; Jean; terroir; anthocyanins; phenolic acids; flavonols; wine color; phenols; HPLC-UV-ESI-MSn; free anthocyanins; co-pigmented anthocyanins; mixed fermentation; starmerella bacillaris; PCA; hydroxycinnamic acids; caftaric acid; verjuice; FPLC; unripe grape juice
• Länkar: DOAB: download the publication; DOAB: description of the publication

Sammanfattning

This reprint describes the polyphenolic composition of wine and beer, with a special emphasis on extractive and analytical aspects. Furthermore, the effects of wine and beer polyphenols on human health are studied in the depth.

Fysisk beskrivning

1 electronic resource (204 p.)

ISBN

books978-3-0365-6127-1
9783036561288
9783036561271

Tillgång

Open Access