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000753727 020__ $$a9783319245140$$q(electronic book)
000753727 020__ $$a3319245147$$q(electronic book)
000753727 020__ $$z9783319245126
000753727 0247_ $$a10.1007/978-3-319-24514-0$$2doi
000753727 035__ $$aSP(OCoLC)ocn937410443
000753727 035__ $$aSP(OCoLC)937410443
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000753727 049__ $$aISEA
000753727 050_4 $$aRA784
000753727 08204 $$a613/.3$$223
000753727 24500 $$aWine safety, consumer preference, and human health$$h[electronic resource] /$$cM. Victoria Moreno-Arribas, Begoña Bartolomé Sualdea, editors.
000753727 264_1 $$aCham :$$bSpringer,$$c[2016]
000753727 264_4 $$c©2016
000753727 300__ $$a1 online resource (xiv, 323 pages)
000753727 336__ $$atext$$btxt$$2rdacontent
000753727 337__ $$acomputer$$bc$$2rdamedia
000753727 338__ $$aonline resource$$bcr$$2rdacarrier
000753727 504__ $$aIncludes bibliographical references and index.
000753727 5050_ $$aPreface -- Part I. Wine Safety -- 1. Undesirable Compounds and Spoilage Microorganisms in Wines -- 2. Utilization of Natural and By-products to Improve Wine Safety -- 3. Applications of New Technologies in Wine Production and Quality and Safety control -- 4. Genetic Improvement and Genetically Modified Microorganisms -- 5. Global Climate Change and Wine Safety -- Part II. Wine Consumer Preferences -- 6. Wine Quality Perception: A Sensory Point of View.- 7. Wine Preference and Wine Aroma Perception -- 8. Dealcoholized Wines and Low Alcohol Wines -- 9. Sustainability and Organic Wine Production -- 10. Dietary Supplements/Nutraceuticals Made from Grapes and Wines -- Part III. Wine and Health -- 11. Mechanism of the Protective Effects of Wine Intake on Cardiovascular Disease -- 12. Role of Wine Components on Inflammation and Chronic Diseases.- 13. Interactions Between Wine Polyphenols and Gut Microbiota -- 14. Neuroprotective Effects Associated with Wine and Its Phenolic Constituents -- 15. Metabolomic Approaches in the Study of Wine Benefits in Human Health -- Index.
000753727 506__ $$aAccess limited to authorized users.
000753727 520__ $$aThe book describes emergent investigations related to wine safety and quality, showing the relationship between these concerns and consumer preferences, with a special emphasis on the beneficial effects of wine on human health. The first part of the book describes the most relevant aspects of wine safety, emphasizing the advances offered by new technologies and biotechnological progress, as well as the impact of global climate change. The second part deals with consumer preferences, a topic little discussed in previous texts, but that has gained traction not only from the scientific point of view, but also at the industrial and social level. Finally, the last section provides an opportunity for deeper recapitulation of the beneficial effects of wine and its components on human health, including novel experimental approaches and data interpretation. From the point of view of chemical and sensory complexity,as well as human health, wine is a model product that has been the focus of extensive research, with findings over the last several years being of increasing interest to winemakers, researchers and consumers.
000753727 650_0 $$aWine$$xHealth aspects.
000753727 650_0 $$aWine$$xTherapeutic use.
000753727 650_0 $$aWine and wine making.
000753727 7001_ $$aMoreno-Arribas, M. Victoria,$$eeditor.
000753727 7001_ $$aSuáldea, Begoña Bartolomé,$$eeditor.
000753727 77608 $$iPrint version:$$z9783319245126
000753727 852__ $$bebk
000753727 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-24514-0$$zOnline Access$$91397441.1
000753727 909CO $$ooai:library.usi.edu:753727$$pGLOBAL_SET
000753727 980__ $$aEBOOK
000753727 980__ $$aBIB
000753727 982__ $$aEbook
000753727 983__ $$aOnline
000753727 994__ $$a92$$bISE