Polyphenolic Compounds in Wine and Beer

Polyphenolic Compounds in Wine and Beer

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.

Detalles Bibliográficos
Otros Autores: Nardini, Mirella (Editor)
Formato: Libro electrónico
Idioma:Inglés
Publicado: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
Materias:
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
Ver en Biblioteca Universitat Ramon Llull:https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009711830006719
Descripción
Sumario: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.
Descripción Física:1 electronic resource (204 p.)
ISBN:9783036561271

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