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Phenolic Compounds in Fruit Beverages

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ISBN: 9783038429852 9783038429869 Year: Pages: X, 132 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Chemical Technology
Added to DOAB on : 2018-07-02 13:11:37
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Abstract

Phenolic compounds, also called polyphenols, constitute a diverse group of secondary metabolites that exist in plants and their fruits. This important group of compounds contributes to organoleptic characteristics, such as color, taste, astringency and bitterness of fruit beverages. In addition, these compounds have gained considerable interest due to research suggesting their many health benefits especially as antioxidants.Thus, the objective of this Special Issue is to publish a compilation of original research and review papers that cover different aspects of phenolic compounds in fruit beverages, such as fruit composition, varieties and factors that could affect their phenolic composition, analytical methods for phenolic identification and quantification, impact of fruit beverages technologies on phenolics, role of phenolics in the sensorial analysis of fruit beverages and the biological activities and the health benefits of fruit beverages polyphenolics.

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Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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ISBN: 9789535138334 9789535138341 9789535140306 Year: Pages: 384 DOI: 10.5772/68059 Language: English
Publisher: IntechOpen
Subject: Plant Sciences
Added to DOAB on : 2019-10-03 07:51:51

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The book ""Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization"" intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances on production, processing, analysis, and valorization of grapes and wines. All chapters are written by a group of international researchers, in order to provide up-to-date reviews, overviews, and summaries of current research on the different dimensions of grape and wine production. This book is not only intended for technicians actively engaged in the field but also for students attending technical schools and/or universities and other professionals that might be interested in reading and learning about some fascinating areas of grape and wine research.

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