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Processing and impact on antioxidants in beverages /
Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxid...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Kidlington, Oxford, UK :
Academic Press,
�2014.
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| Temas: | |
| Acceso en línea: | Texto completo Texto completo |
Tabla de Contenidos:
- Front Cover; Processing and Impact on Antioxidants in Beverages; Copyright; Contents; List of Contributors; Preface; Biography; SECTION 1Composition and Characterizationof Antioxidants; Chapter 1
- Anthocyanic Compounds and Antioxidant Capacity in Fortified Wines; INTRODUCTION; CHAPTER POINTS; POLYPHENOLIC CONTENT OF FORTIFIED WINES; ANTHOCYANIC COMPOUNDS IN FORTIFIED WINES; ANTIOXIDANT CAPACITY IN FORTIFIED WINES; CONCLUSIONS; References; Chapter 2
- Endogenous Antioxidants and Antioxidant Activities of Beers; INTRODUCTION; CHAPTER POINTS; ENDOGENOUS ANTIOXIDANTS IN BEERS.
- ANTIOXIDANT ACTIVITIES OF BEERSAcknowledgments; References; Chapter 3
- Antioxidants in Coffee; INTRODUCTION; CHAPTER POINTS; PHENOLIC COMPOUNDS; MELANOIDINS; CAFFEINE; TRIGONELLINE; TOCOPHEROLS; HETEROCYCLIC COMPOUNDS PRODUCED BY MAILLARD REACTION; DITERPENES CAFESTOL AND KAHWEOL; INFLUENCE OF EXTRACTION PROCESS ON ANTIOXIDANT CAPACITY OF COFFEE RESIDUES; References; Chapter 4
- Antioxidant Capacity of Green Tea (Camellia sinensis); INTRODUCTION; GREEN TEA AND ITS COMPOSITION; CHAPTER POINTS; BIOAVAILABILITY OF GREEN TEA CATECHINS; IN VITRO ANTIOXIDANT ACTIVITIES OF CATECHINS.
- PHYSIOLOGIC ANTIOXIDANT ACTIVITIESPROTECTIVE ASPECTS OF GREEN TEA IN OBESITY AND RELATED DISORDERS; SAFETY OF GREEN TEA; CONCLUSIONS; Acknowledgments; References; CHAPTER 5
- ANTIOXIDANT CAPACITIES OF HERBAL INFUSIONS; INTRODUCTION; ANTIOXIDANT CAPACITIES OF HERBAL INFUSIONS; CHAPTER POINTS; ANTIOXIDANT COMPONENTS IN HERBAL INFUSIONS; References; Chapter 6
- Antioxidant Capacity of Soft Drinks; INTRODUCTION; ORIGIN OF SOFT DRINKS; CHAPTER POINTS; CARAMEL-CONTAINING SOFT DRINKS; ANTIOXIDANT ACTIVITY OF CARAMEL-CONTAINING SOFT DRINKS; SOFT DRINKS CONTAINING FRUIT JUICE.
- ANTIOXIDANT ACTIVITY OF FRUIT-JUICE-BASED SOFT DRINKSCAFFEINE-CONTAINING SOFT DRINKS; A RETURN TO THE PAST?; CONCLUSION; References; SECTION 2Effects of Production and Processing; Chapter 7
- Antioxidants in Wine during Fermentation; INTRODUCTION; GRAPE COMPOSITION; ANTIOXIDANTS IN WHITE AND RED GRAPES; ANTIOXIDANTS IN WHITE GRAPE JUICE DURING PROCESSING; ANTIOXIDANTS IN WHITE WINE DURING ALCOHOLIC FERMENTATION; ANTIOXIDANTS IN RED GRAPE JUICE DURING PROCESSING; ANTIOXIDANTS IN RED WINE DURING ALCOHOLIC FERMENTATION; CONCLUSION; References.
- Chapter 8
- Effects of Aging on the Antioxidant Capacity of Red WinesINTRODUCTION; FACTORS AFFECTING THE PHENOL CONTENT AND IN VITRO ANTIOXIDANT ACTIVITY OF RED WINES; CHAPTER POINTS; EFFECTS OF PRODUCTION AND PROCESSING; EFFECT OF BARREL AND/OR BOTTLE AGING ON THE PHENOL CONTENT AND ANTIOXIDANT ACTIVITY; EFFECT OF BARREL AND BOTTLE AGING ON THE LEVEL OF POTENTIALLY VALUABLE PHENOLS AND POLYPHENOLS; RELATIONSHIP BETWEEN ANTIOXIDANT CAPACITY AND ACCEPTANCE (PRICE) OF RED WINES; Acknowledgments; References.
- Chapter 9
- Effects of Varieties and Growing Conditions on Antioxidant Capacity of Coffee.