Polyphenolic Compounds in Wine and Beer

• Autore: Nardini Mirella
• Pubblicazione: Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
• Descrizione fisica: 1 electronic resource (204 p.)
• Soggetto topico: Research & information: general; Biology, life sciences; Food & society; Research and information: general; Cultural studies: food and society
• Soggetto non controllato: 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
• Persona (resp. second.): NardiniMirella
• Sommario/riassunto: 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.
• Titolo autorizzato: Polyphenolic Compounds in Wine and Beer
• ISBN: 3-0365-6127-7
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910639992703321
• Lo trovi qui: Univ. Federico II