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|a TP548.5.A5
|b W53 2014
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|a 663/.2
|2 23
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| 245 |
0 |
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|a Wine :
|b phenolic composition, classification and health benefits /
|c Youssef El Rayess, editor.
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| 264 |
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1 |
|a New York :
|b Nova Publishers,
|c [2014]
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| 264 |
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4 |
|c ©2014
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| 300 |
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|a 1 online resource
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|a text
|b txt
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|a computer
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| 490 |
1 |
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|a Food and beverage consumption and health
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| 504 |
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|a Includes bibliographical references and index.
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| 588 |
0 |
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|a Print version record.
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|a 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.
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| 505 |
8 |
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|a 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.
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| 505 |
8 |
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|a 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.
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| 505 |
8 |
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|a 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.
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| 505 |
8 |
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|a 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.
|
| 500 |
|
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|a EBSCO eBook Academic Comprehensive Collection North America
|5 TMurS
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| 650 |
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0 |
|a Wine
|x Composition.
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| 650 |
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0 |
|a Phenols.
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| 650 |
|
0 |
|a Phenols
|x Physiological effect.
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| 700 |
1 |
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|a El Rayess, Youssef.
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| 730 |
0 |
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|a WORLDSHARE SUB RECORDS
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| 776 |
0 |
8 |
|i Print version:
|t Wine.
|d New York : Nova Publishers, [2014]
|z 9781633210486
|w (DLC) 2014939982
|
| 830 |
|
0 |
|a Food and beverage consumption and health series.
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|u https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=801979&authtype=ip,sso&custid=s4672406
|z CONNECT
|3 eBooks on EBSCOhost
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|a Middle Tennessee State University
|b Main
|c James E. Walker Library
|d Electronic Resources
|t 0
|e TP548.5.A5
|h Library of Congress classification
|
