http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
xvii, 527 pages : illustrations (some color), maps (some color) ; 26 cm.
Characterization of wines through the compositional profiles of biogenic amines and related compounds. F ocusing on the description of toxicological and organoleptic features -- Dielectric properties and wines -- Red wine phenolics : reasons for their variation -- Antioxidants and antioxidant activity of red and white wines affected by winemaking and other extrinsic and intrinsic factors -- Methods for the determination of natural antioxidants in red wines -- Biogenic amines in wines : a review -- Safety and healthiness enhancement of red wines by selected microbial starters -- Sugars, organic acids and glycerol metabolism of lactic acid bacteria from fruits and fermented beverages : influence on the products quality -- Levels of pesticide residues in red wine and health risk assessment -- Sulphur dioxide in wines : automated determination using flow injection analysis -- Does oak aging improve the antioxidant activity of red wines? -- Red wine and the metabolic syndrome : possible contribution of an old remedy for an emergent problem -- Red wine and vascular endothelium -- A prooxidant mechanism of red wine polyphenols in chemoprevention of cancer -- How do we demonstrate that there is a potential therapeutic role for moderate wine consumption? -- Kidney protection by wine through an enhancement of the antioxidant defense system -- Keeping the track of quality : authentication and traceability studies on wine -- Human health benefits, antimicrobial properties and the future of phenolic compounds as preservatives in the food industsry -- Dielectric properties and wines : impasses, developments
Includes bibliographical references and index.
Food and beverage consumption and health series