Red wine consumption and health /:
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York :
Nova Publishers,
[2016]
|
| Schriftenreihe: | Food and beverage consumption and health series.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | 1 online resource. |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9781634844260 1634844262 |
Internformat
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | ZDB-4-EBA-ocn947837603 | ||
| 003 | OCoLC | ||
| 005 | 20241004212047.0 | ||
| 006 | m o d | ||
| 007 | cr ||||||||||| | ||
| 008 | 151207s2016 nyua ob 001 0 eng | ||
| 010 | |a 2020676959 | ||
| 040 | |a DLC |b eng |e rda |c DLC |d N$T |d YDXCP |d EBLCP |d YDX |d ESU |d SNK |d DKU |d AUW |d INTCL |d MHW |d BTN |d IGB |d D6H |d OCLCF |d VTS |d AGLDB |d G3B |d S8J |d S9I |d STF |d OCLCO |d OCLCQ |d OCLCO |d OCLCL | ||
| 019 | |a 959591542 | ||
| 020 | |a 9781634844260 |q ebook | ||
| 020 | |a 1634844262 | ||
| 020 | |z 1634844114 |q hbk | ||
| 020 | |z 9781634844116 |q hbk | ||
| 035 | |a (OCoLC)947837603 |z (OCoLC)959591542 | ||
| 050 | 0 | 0 | |a RM256 |
| 060 | 4 | |a WB 444 | |
| 072 | 7 | |a HEA |x 010000 |2 bisacsh | |
| 072 | 7 | |a HEA |x 012000 |2 bisacsh | |
| 072 | 7 | |a HEA |x 020000 |2 bisacsh | |
| 072 | 7 | |a MED |x 076000 |2 bisacsh | |
| 082 | 7 | |a 615.3/21 |2 23 | |
| 049 | |a MAIN | ||
| 245 | 0 | 0 | |a Red wine consumption and health / |c Lana Soto, editor. |
| 264 | 1 | |a New York : |b Nova Publishers, |c [2016] | |
| 300 | |a 1 online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a data file |2 rda | ||
| 490 | 1 | |a Food and beverage consumption and health series | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a RED WINE CONSUMPTION AND HEALTH ; RED WINE CONSUMPTION AND HEALTH ; CONTENTS ; Library of Congress Cataloging-in-Publication Data; PREFACE ; Chapter 1 WINE PHENOLICS: CLINICAL TRIALS ; Abstract; Introduction; Clinical Trials; Effects of Alcohol Consumption on Health; Blood Pressure; Cardiovascular Healt; Diabetes; Effects of Wine and Wine Phenolics Intake on Health; Cardiovacular Health; Blood Pressure; Diabetes; Health Benefitial Effects of Resveratrol; Cardiovasculat Health; Circulatory Functions; Metabolism; Health Benefitial Effects of Anthocyanins and Quercetin; Anthocyanins. | |
| 505 | 8 | |a QuercetinDietary Supplements; Conclusion; Acknowledgments; References; Chapter 2 WINE MICROBIOLOGICAL PROCESSES: BENEFITS OF THE USE OF STARTER CULTURES ; Abstract; Introduction; 1. Vinification Process; 2. Fermentation Process during Wine Elaboration; 3. Starter Cultures in Vitiviniculture; References; Chapter 3 ANTI-OXIDANT ACTIVITY OF THE TOTAL POLYPHENOLS EXTRACTED FROM HIBISCUS SABDARIFFA L., GLYCINE MAX L. MERR., YELLOW TEA, RED WINE AND THEIR IMPACT ON THE HEALTH ; Abstract; Introduction; 2. Materials and Methods; 2.1. Materials; 2.1.1. The Plants; 2.1.2. The Beverages. | |
| 505 | 8 | |a 2.2. Methods2.2.1. Extraction of the Total Polyphenols; 2.2.2. Measurement of the Antioxidant Activity; 3. Results and Discussion; Conclusion; References; Chapter 4 RELATIONSHIP BETWEEN CHEMICAL COMPOSITION AND ORGANOLEPTIC PROPERTIES OF RED WINE ; Abstract; Introduction; The Relation between the Chemical Composition and Organoleptic Properties of Wine; Flavour Components; Acidity Components; Organic Acids; Astringency and sour taste compounds; Sweet and salty compounds; Saltiness; 1) Aroma Substances; 2) Coloured Substances; The Role of Oak Wood in the Organoleptic Properties of Wines. | |
| 505 | 8 | |a Chemical Composition of Oak WoodSubstances in the Walls of Vegetal Cells (Macromolecules); 3) Phenolic Substances; Lignans; Coumarins; Simple Phenols; Tannins; Ellagitannins; 4) Aliphatic Substances; 5) Other substances; Lactones; Norisoprenoids and Carotenoids; The Interaction between Oak Barrel and Red Wine; Processes Owed to the Oxygen Penetration; Extraction of substances from oak wood; 1) Direct Changes; 2) Indirect Changes; Wine and Polyphenols; Classification of Polyphenols in Wine; Conclusion; Acknowledgment; References; INDEX. | |
| 650 | 0 | |a Red wines |x Health aspects. | |
| 650 | 0 | |a Wine |x Analysis. | |
| 650 | 0 | |a Wine |x Microbiology. | |
| 650 | 2 | |a Wine |x analysis | |
| 650 | 7 | |a HEALTH & FITNESS |x Healthy Living. |2 bisacsh | |
| 650 | 7 | |a HEALTH & FITNESS |x Holism. |2 bisacsh | |
| 650 | 7 | |a HEALTH & FITNESS |x Reference. |2 bisacsh | |
| 650 | 7 | |a MEDICAL |x Preventive Medicine. |2 bisacsh | |
| 650 | 7 | |a Wine |x Analysis |2 fast | |
| 650 | 7 | |a Wine |x Microbiology |2 fast | |
| 700 | 1 | |a Soto, Lana, |e editor. | |
| 758 | |i has work: |a Red Wine Consumption and Health (Text) |1 https://id.oclc.org/worldcat/entity/E39PCY6KGmgCCKfThYgJwgFCMd |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |t Red wine consumption and health |d New York : Nova Publishers, [2016] |z 9781634844116 (hbk) |w (DLC) 2015959366 |
| 830 | 0 | |a Food and beverage consumption and health series. |0 http://id.loc.gov/authorities/names/n2009180058 | |
| 856 | 4 | 0 | |l FWS01 |p ZDB-4-EBA |q FWS_PDA_EBA |u https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1226237 |3 Volltext |
| 938 | |a YBP Library Services |b YANK |n 12759203 | ||
| 938 | |a EBSCOhost |b EBSC |n 1226237 | ||
| 938 | |a EBL - Ebook Library |b EBLB |n EBL4586600 | ||
| 994 | |a 92 |b GEBAY | ||
| 912 | |a ZDB-4-EBA | ||
| 049 | |a DE-863 | ||
Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-4-EBA-ocn947837603 |
|---|---|
| _version_ | 1816882346768465920 |
| adam_text | |
| any_adam_object | |
| author2 | Soto, Lana |
| author2_role | edt |
| author2_variant | l s ls |
| author_facet | Soto, Lana |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | R - Medicine |
| callnumber-label | RM256 |
| callnumber-raw | RM256 |
| callnumber-search | RM256 |
| callnumber-sort | RM 3256 |
| callnumber-subject | RM - Therapeutics and Pharmacology |
| collection | ZDB-4-EBA |
| contents | RED WINE CONSUMPTION AND HEALTH ; RED WINE CONSUMPTION AND HEALTH ; CONTENTS ; Library of Congress Cataloging-in-Publication Data; PREFACE ; Chapter 1 WINE PHENOLICS: CLINICAL TRIALS ; Abstract; Introduction; Clinical Trials; Effects of Alcohol Consumption on Health; Blood Pressure; Cardiovascular Healt; Diabetes; Effects of Wine and Wine Phenolics Intake on Health; Cardiovacular Health; Blood Pressure; Diabetes; Health Benefitial Effects of Resveratrol; Cardiovasculat Health; Circulatory Functions; Metabolism; Health Benefitial Effects of Anthocyanins and Quercetin; Anthocyanins. QuercetinDietary Supplements; Conclusion; Acknowledgments; References; Chapter 2 WINE MICROBIOLOGICAL PROCESSES: BENEFITS OF THE USE OF STARTER CULTURES ; Abstract; Introduction; 1. Vinification Process; 2. Fermentation Process during Wine Elaboration; 3. Starter Cultures in Vitiviniculture; References; Chapter 3 ANTI-OXIDANT ACTIVITY OF THE TOTAL POLYPHENOLS EXTRACTED FROM HIBISCUS SABDARIFFA L., GLYCINE MAX L. MERR., YELLOW TEA, RED WINE AND THEIR IMPACT ON THE HEALTH ; Abstract; Introduction; 2. Materials and Methods; 2.1. Materials; 2.1.1. The Plants; 2.1.2. The Beverages. 2.2. Methods2.2.1. Extraction of the Total Polyphenols; 2.2.2. Measurement of the Antioxidant Activity; 3. Results and Discussion; Conclusion; References; Chapter 4 RELATIONSHIP BETWEEN CHEMICAL COMPOSITION AND ORGANOLEPTIC PROPERTIES OF RED WINE ; Abstract; Introduction; The Relation between the Chemical Composition and Organoleptic Properties of Wine; Flavour Components; Acidity Components; Organic Acids; Astringency and sour taste compounds; Sweet and salty compounds; Saltiness; 1) Aroma Substances; 2) Coloured Substances; The Role of Oak Wood in the Organoleptic Properties of Wines. Chemical Composition of Oak WoodSubstances in the Walls of Vegetal Cells (Macromolecules); 3) Phenolic Substances; Lignans; Coumarins; Simple Phenols; Tannins; Ellagitannins; 4) Aliphatic Substances; 5) Other substances; Lactones; Norisoprenoids and Carotenoids; The Interaction between Oak Barrel and Red Wine; Processes Owed to the Oxygen Penetration; Extraction of substances from oak wood; 1) Direct Changes; 2) Indirect Changes; Wine and Polyphenols; Classification of Polyphenols in Wine; Conclusion; Acknowledgment; References; INDEX. |
| ctrlnum | (OCoLC)947837603 |
| dewey-full | 615.3/21 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 615 - Pharmacology and therapeutics |
| dewey-raw | 615.3/21 |
| dewey-search | 615.3/21 |
| dewey-sort | 3615.3 221 |
| dewey-tens | 610 - Medicine and health |
| discipline | Medizin |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>04854cam a2200673 i 4500</leader><controlfield tag="001">ZDB-4-EBA-ocn947837603</controlfield><controlfield tag="003">OCoLC</controlfield><controlfield tag="005">20241004212047.0</controlfield><controlfield tag="006">m o d </controlfield><controlfield tag="007">cr |||||||||||</controlfield><controlfield tag="008">151207s2016 nyua ob 001 0 eng </controlfield><datafield tag="010" ind1=" " ind2=" "><subfield code="a"> 2020676959</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DLC</subfield><subfield code="b">eng</subfield><subfield code="e">rda</subfield><subfield code="c">DLC</subfield><subfield code="d">N$T</subfield><subfield code="d">YDXCP</subfield><subfield code="d">EBLCP</subfield><subfield code="d">YDX</subfield><subfield code="d">ESU</subfield><subfield code="d">SNK</subfield><subfield code="d">DKU</subfield><subfield code="d">AUW</subfield><subfield code="d">INTCL</subfield><subfield code="d">MHW</subfield><subfield code="d">BTN</subfield><subfield code="d">IGB</subfield><subfield code="d">D6H</subfield><subfield code="d">OCLCF</subfield><subfield code="d">VTS</subfield><subfield code="d">AGLDB</subfield><subfield code="d">G3B</subfield><subfield code="d">S8J</subfield><subfield code="d">S9I</subfield><subfield code="d">STF</subfield><subfield code="d">OCLCO</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">OCLCO</subfield><subfield code="d">OCLCL</subfield></datafield><datafield tag="019" ind1=" " ind2=" "><subfield code="a">959591542</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781634844260</subfield><subfield code="q">ebook</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1634844262</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="z">1634844114</subfield><subfield code="q">hbk</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="z">9781634844116</subfield><subfield code="q">hbk</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)947837603</subfield><subfield code="z">(OCoLC)959591542</subfield></datafield><datafield tag="050" ind1="0" ind2="0"><subfield code="a">RM256</subfield></datafield><datafield tag="060" ind1=" " ind2="4"><subfield code="a">WB 444</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">HEA</subfield><subfield code="x">010000</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">HEA</subfield><subfield code="x">012000</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">HEA</subfield><subfield code="x">020000</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">MED</subfield><subfield code="x">076000</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="082" ind1="7" ind2=" "><subfield code="a">615.3/21</subfield><subfield code="2">23</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">MAIN</subfield></datafield><datafield tag="245" ind1="0" ind2="0"><subfield code="a">Red wine consumption and health /</subfield><subfield code="c">Lana Soto, editor.</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">New York :</subfield><subfield code="b">Nova Publishers,</subfield><subfield code="c">[2016]</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 online resource.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">computer</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">online resource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="347" ind1=" " ind2=" "><subfield code="a">data file</subfield><subfield code="2">rda</subfield></datafield><datafield tag="490" ind1="1" ind2=" "><subfield code="a">Food and beverage consumption and health series</subfield></datafield><datafield tag="504" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index.</subfield></datafield><datafield tag="505" ind1="0" ind2=" "><subfield code="a">RED WINE CONSUMPTION AND HEALTH ; RED WINE CONSUMPTION AND HEALTH ; CONTENTS ; Library of Congress Cataloging-in-Publication Data; PREFACE ; Chapter 1 WINE PHENOLICS: CLINICAL TRIALS ; Abstract; Introduction; Clinical Trials; Effects of Alcohol Consumption on Health; Blood Pressure; Cardiovascular Healt; Diabetes; Effects of Wine and Wine Phenolics Intake on Health; Cardiovacular Health; Blood Pressure; Diabetes; Health Benefitial Effects of Resveratrol; Cardiovasculat Health; Circulatory Functions; Metabolism; Health Benefitial Effects of Anthocyanins and Quercetin; Anthocyanins.</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">QuercetinDietary Supplements; Conclusion; Acknowledgments; References; Chapter 2 WINE MICROBIOLOGICAL PROCESSES: BENEFITS OF THE USE OF STARTER CULTURES ; Abstract; Introduction; 1. Vinification Process; 2. Fermentation Process during Wine Elaboration; 3. Starter Cultures in Vitiviniculture; References; Chapter 3 ANTI-OXIDANT ACTIVITY OF THE TOTAL POLYPHENOLS EXTRACTED FROM HIBISCUS SABDARIFFA L., GLYCINE MAX L. MERR., YELLOW TEA, RED WINE AND THEIR IMPACT ON THE HEALTH ; Abstract; Introduction; 2. Materials and Methods; 2.1. Materials; 2.1.1. The Plants; 2.1.2. The Beverages.</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">2.2. Methods2.2.1. Extraction of the Total Polyphenols; 2.2.2. Measurement of the Antioxidant Activity; 3. Results and Discussion; Conclusion; References; Chapter 4 RELATIONSHIP BETWEEN CHEMICAL COMPOSITION AND ORGANOLEPTIC PROPERTIES OF RED WINE ; Abstract; Introduction; The Relation between the Chemical Composition and Organoleptic Properties of Wine; Flavour Components; Acidity Components; Organic Acids; Astringency and sour taste compounds; Sweet and salty compounds; Saltiness; 1) Aroma Substances; 2) Coloured Substances; The Role of Oak Wood in the Organoleptic Properties of Wines.</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">Chemical Composition of Oak WoodSubstances in the Walls of Vegetal Cells (Macromolecules); 3) Phenolic Substances; Lignans; Coumarins; Simple Phenols; Tannins; Ellagitannins; 4) Aliphatic Substances; 5) Other substances; Lactones; Norisoprenoids and Carotenoids; The Interaction between Oak Barrel and Red Wine; Processes Owed to the Oxygen Penetration; Extraction of substances from oak wood; 1) Direct Changes; 2) Indirect Changes; Wine and Polyphenols; Classification of Polyphenols in Wine; Conclusion; Acknowledgment; References; INDEX.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Red wines</subfield><subfield code="x">Health aspects.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Wine</subfield><subfield code="x">Analysis.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Wine</subfield><subfield code="x">Microbiology.</subfield></datafield><datafield tag="650" ind1=" " ind2="2"><subfield code="a">Wine</subfield><subfield code="x">analysis</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">HEALTH & FITNESS</subfield><subfield code="x">Healthy Living.</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">HEALTH & FITNESS</subfield><subfield code="x">Holism.</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">HEALTH & FITNESS</subfield><subfield code="x">Reference.</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">MEDICAL</subfield><subfield code="x">Preventive Medicine.</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Wine</subfield><subfield code="x">Analysis</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Wine</subfield><subfield code="x">Microbiology</subfield><subfield code="2">fast</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Soto, Lana,</subfield><subfield code="e">editor.</subfield></datafield><datafield tag="758" ind1=" " ind2=" "><subfield code="i">has work:</subfield><subfield code="a">Red Wine Consumption and Health (Text)</subfield><subfield code="1">https://id.oclc.org/worldcat/entity/E39PCY6KGmgCCKfThYgJwgFCMd</subfield><subfield code="4">https://id.oclc.org/worldcat/ontology/hasWork</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Print version:</subfield><subfield code="t">Red wine consumption and health</subfield><subfield code="d">New York : Nova Publishers, [2016]</subfield><subfield code="z">9781634844116 (hbk)</subfield><subfield code="w">(DLC) 2015959366</subfield></datafield><datafield tag="830" ind1=" " ind2="0"><subfield code="a">Food and beverage consumption and health series.</subfield><subfield code="0">http://id.loc.gov/authorities/names/n2009180058</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="l">FWS01</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FWS_PDA_EBA</subfield><subfield code="u">https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1226237</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">YBP Library Services</subfield><subfield code="b">YANK</subfield><subfield code="n">12759203</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">EBSCOhost</subfield><subfield code="b">EBSC</subfield><subfield code="n">1226237</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">EBL - Ebook Library</subfield><subfield code="b">EBLB</subfield><subfield code="n">EBL4586600</subfield></datafield><datafield tag="994" ind1=" " ind2=" "><subfield code="a">92</subfield><subfield code="b">GEBAY</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-4-EBA</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-863</subfield></datafield></record></collection> |
| id | ZDB-4-EBA-ocn947837603 |
| illustrated | Illustrated |
| indexdate | 2024-11-27T13:27:09Z |
| institution | BVB |
| isbn | 9781634844260 1634844262 |
| language | English |
| lccn | 2020676959 |
| oclc_num | 947837603 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource. |
| psigel | ZDB-4-EBA |
| publishDate | 2016 |
| publishDateSearch | 2016 |
| publishDateSort | 2016 |
| publisher | Nova Publishers, |
| record_format | marc |
| series | Food and beverage consumption and health series. |
| series2 | Food and beverage consumption and health series |
| spelling | Red wine consumption and health / Lana Soto, editor. New York : Nova Publishers, [2016] 1 online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier data file rda Food and beverage consumption and health series Includes bibliographical references and index. RED WINE CONSUMPTION AND HEALTH ; RED WINE CONSUMPTION AND HEALTH ; CONTENTS ; Library of Congress Cataloging-in-Publication Data; PREFACE ; Chapter 1 WINE PHENOLICS: CLINICAL TRIALS ; Abstract; Introduction; Clinical Trials; Effects of Alcohol Consumption on Health; Blood Pressure; Cardiovascular Healt; Diabetes; Effects of Wine and Wine Phenolics Intake on Health; Cardiovacular Health; Blood Pressure; Diabetes; Health Benefitial Effects of Resveratrol; Cardiovasculat Health; Circulatory Functions; Metabolism; Health Benefitial Effects of Anthocyanins and Quercetin; Anthocyanins. QuercetinDietary Supplements; Conclusion; Acknowledgments; References; Chapter 2 WINE MICROBIOLOGICAL PROCESSES: BENEFITS OF THE USE OF STARTER CULTURES ; Abstract; Introduction; 1. Vinification Process; 2. Fermentation Process during Wine Elaboration; 3. Starter Cultures in Vitiviniculture; References; Chapter 3 ANTI-OXIDANT ACTIVITY OF THE TOTAL POLYPHENOLS EXTRACTED FROM HIBISCUS SABDARIFFA L., GLYCINE MAX L. MERR., YELLOW TEA, RED WINE AND THEIR IMPACT ON THE HEALTH ; Abstract; Introduction; 2. Materials and Methods; 2.1. Materials; 2.1.1. The Plants; 2.1.2. The Beverages. 2.2. Methods2.2.1. Extraction of the Total Polyphenols; 2.2.2. Measurement of the Antioxidant Activity; 3. Results and Discussion; Conclusion; References; Chapter 4 RELATIONSHIP BETWEEN CHEMICAL COMPOSITION AND ORGANOLEPTIC PROPERTIES OF RED WINE ; Abstract; Introduction; The Relation between the Chemical Composition and Organoleptic Properties of Wine; Flavour Components; Acidity Components; Organic Acids; Astringency and sour taste compounds; Sweet and salty compounds; Saltiness; 1) Aroma Substances; 2) Coloured Substances; The Role of Oak Wood in the Organoleptic Properties of Wines. Chemical Composition of Oak WoodSubstances in the Walls of Vegetal Cells (Macromolecules); 3) Phenolic Substances; Lignans; Coumarins; Simple Phenols; Tannins; Ellagitannins; 4) Aliphatic Substances; 5) Other substances; Lactones; Norisoprenoids and Carotenoids; The Interaction between Oak Barrel and Red Wine; Processes Owed to the Oxygen Penetration; Extraction of substances from oak wood; 1) Direct Changes; 2) Indirect Changes; Wine and Polyphenols; Classification of Polyphenols in Wine; Conclusion; Acknowledgment; References; INDEX. Red wines Health aspects. Wine Analysis. Wine Microbiology. Wine analysis HEALTH & FITNESS Healthy Living. bisacsh HEALTH & FITNESS Holism. bisacsh HEALTH & FITNESS Reference. bisacsh MEDICAL Preventive Medicine. bisacsh Wine Analysis fast Wine Microbiology fast Soto, Lana, editor. has work: Red Wine Consumption and Health (Text) https://id.oclc.org/worldcat/entity/E39PCY6KGmgCCKfThYgJwgFCMd https://id.oclc.org/worldcat/ontology/hasWork Print version: Red wine consumption and health New York : Nova Publishers, [2016] 9781634844116 (hbk) (DLC) 2015959366 Food and beverage consumption and health series. http://id.loc.gov/authorities/names/n2009180058 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1226237 Volltext |
| spellingShingle | Red wine consumption and health / Food and beverage consumption and health series. RED WINE CONSUMPTION AND HEALTH ; RED WINE CONSUMPTION AND HEALTH ; CONTENTS ; Library of Congress Cataloging-in-Publication Data; PREFACE ; Chapter 1 WINE PHENOLICS: CLINICAL TRIALS ; Abstract; Introduction; Clinical Trials; Effects of Alcohol Consumption on Health; Blood Pressure; Cardiovascular Healt; Diabetes; Effects of Wine and Wine Phenolics Intake on Health; Cardiovacular Health; Blood Pressure; Diabetes; Health Benefitial Effects of Resveratrol; Cardiovasculat Health; Circulatory Functions; Metabolism; Health Benefitial Effects of Anthocyanins and Quercetin; Anthocyanins. QuercetinDietary Supplements; Conclusion; Acknowledgments; References; Chapter 2 WINE MICROBIOLOGICAL PROCESSES: BENEFITS OF THE USE OF STARTER CULTURES ; Abstract; Introduction; 1. Vinification Process; 2. Fermentation Process during Wine Elaboration; 3. Starter Cultures in Vitiviniculture; References; Chapter 3 ANTI-OXIDANT ACTIVITY OF THE TOTAL POLYPHENOLS EXTRACTED FROM HIBISCUS SABDARIFFA L., GLYCINE MAX L. MERR., YELLOW TEA, RED WINE AND THEIR IMPACT ON THE HEALTH ; Abstract; Introduction; 2. Materials and Methods; 2.1. Materials; 2.1.1. The Plants; 2.1.2. The Beverages. 2.2. Methods2.2.1. Extraction of the Total Polyphenols; 2.2.2. Measurement of the Antioxidant Activity; 3. Results and Discussion; Conclusion; References; Chapter 4 RELATIONSHIP BETWEEN CHEMICAL COMPOSITION AND ORGANOLEPTIC PROPERTIES OF RED WINE ; Abstract; Introduction; The Relation between the Chemical Composition and Organoleptic Properties of Wine; Flavour Components; Acidity Components; Organic Acids; Astringency and sour taste compounds; Sweet and salty compounds; Saltiness; 1) Aroma Substances; 2) Coloured Substances; The Role of Oak Wood in the Organoleptic Properties of Wines. Chemical Composition of Oak WoodSubstances in the Walls of Vegetal Cells (Macromolecules); 3) Phenolic Substances; Lignans; Coumarins; Simple Phenols; Tannins; Ellagitannins; 4) Aliphatic Substances; 5) Other substances; Lactones; Norisoprenoids and Carotenoids; The Interaction between Oak Barrel and Red Wine; Processes Owed to the Oxygen Penetration; Extraction of substances from oak wood; 1) Direct Changes; 2) Indirect Changes; Wine and Polyphenols; Classification of Polyphenols in Wine; Conclusion; Acknowledgment; References; INDEX. Red wines Health aspects. Wine Analysis. Wine Microbiology. Wine analysis HEALTH & FITNESS Healthy Living. bisacsh HEALTH & FITNESS Holism. bisacsh HEALTH & FITNESS Reference. bisacsh MEDICAL Preventive Medicine. bisacsh Wine Analysis fast Wine Microbiology fast |
| title | Red wine consumption and health / |
| title_auth | Red wine consumption and health / |
| title_exact_search | Red wine consumption and health / |
| title_full | Red wine consumption and health / Lana Soto, editor. |
| title_fullStr | Red wine consumption and health / Lana Soto, editor. |
| title_full_unstemmed | Red wine consumption and health / Lana Soto, editor. |
| title_short | Red wine consumption and health / |
| title_sort | red wine consumption and health |
| topic | Red wines Health aspects. Wine Analysis. Wine Microbiology. Wine analysis HEALTH & FITNESS Healthy Living. bisacsh HEALTH & FITNESS Holism. bisacsh HEALTH & FITNESS Reference. bisacsh MEDICAL Preventive Medicine. bisacsh Wine Analysis fast Wine Microbiology fast |
| topic_facet | Red wines Health aspects. Wine Analysis. Wine Microbiology. Wine analysis HEALTH & FITNESS Healthy Living. HEALTH & FITNESS Holism. HEALTH & FITNESS Reference. MEDICAL Preventive Medicine. Wine Analysis Wine Microbiology |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1226237 |
| work_keys_str_mv | AT sotolana redwineconsumptionandhealth |