Wine safety, consumer preference, and human health [electronic resource] / M. Victoria Moreno-Arribas, Begoña Bartolomé Sualdea, editors.
Moreno-Arribas, M. Victoria, editor.; Suáldea, Begoña Bartolomé, editor.
2016
RA784
Available Online

Linked e-resources

Linked Resource Online Access
Concurrent users Unlimited
Authorized users Authorized users
Document Delivery Supplied Can lend chapters, not whole ebooks

Details

Title Wine safety, consumer preference, and human health [electronic resource] / M. Victoria Moreno-Arribas, Begoña Bartolomé Sualdea, editors.
ISBN 9783319245140 (electronic book)
3319245147 (electronic book)
9783319245126
DOI https://doi.org/10.1007/978-3-319-24514-0
Published Cham : Springer, [2016]
Copyright ©2016
Language English
Description 1 online resource (xiv, 323 pages)
Other Standard Identifiers 10.1007/978-3-319-24514-0 doi
Call Number RA784
Dewey Decimal Classification 613/.3
Summary The 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.
Bibliography, etc. Note Includes bibliographical references and index.
Access Note Access limited to authorized users.
Added Author Moreno-Arribas, M. Victoria, editor.
Suáldea, Begoña Bartolomé, editor.
Available in Other Form Print version: 9783319245126
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
All Resources
Preface
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.

Browse Subjects

Show more subjects...

Statistics

from
to
Export