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00000cam a2200000 i 4500 |
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EBSCO_ocn947837603 |
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OCoLC |
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20231017213018.0 |
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m o d |
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151207s2016 nyua ob 001 0 eng |
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|a 2020676959
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|a DLC
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|a 959591542
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|a 9781634844260
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|a 615.3/21
|2 23
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| 049 |
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|a UAMI
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| 245 |
0 |
0 |
|a Red wine consumption and health /
|c Lana Soto, editor.
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| 264 |
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1 |
|a New York :
|b Nova Publishers,
|c [2016]
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| 300 |
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|a 1 online resource.
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
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|a data file
|2 rda
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| 490 |
1 |
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|a Food and beverage consumption and health series
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| 504 |
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|a Includes bibliographical references and index.
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0 |
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|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.
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|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.
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|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.
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| 505 |
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|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.
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| 590 |
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|a eBooks on EBSCOhost
|b EBSCO eBook Subscription Academic Collection - Worldwide
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| 650 |
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0 |
|a Red wines
|x Health aspects.
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| 650 |
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0 |
|a Wine
|x Analysis.
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| 650 |
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0 |
|a Wine
|x Microbiology.
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| 650 |
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2 |
|a Wine
|x analysis
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| 650 |
|
7 |
|a HEALTH & FITNESS
|x Healthy Living.
|2 bisacsh
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| 650 |
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7 |
|a HEALTH & FITNESS
|x Holism.
|2 bisacsh
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| 650 |
|
7 |
|a HEALTH & FITNESS
|x Reference.
|2 bisacsh
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| 650 |
|
7 |
|a MEDICAL
|x Preventive Medicine.
|2 bisacsh
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| 650 |
|
7 |
|a Wine
|x Analysis.
|2 fast
|0 (OCoLC)fst01175882
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| 650 |
|
7 |
|a Wine
|x Microbiology.
|2 fast
|0 (OCoLC)fst01175888
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| 700 |
1 |
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|a Soto, Lana,
|e editor.
|
| 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.
|
| 856 |
4 |
0 |
|u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1226237
|z Texto completo
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