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" Bioactive compounds in wine : "
Pedro Adrián Aredes-Fernández, María José Rodriguez-Vaquero, Giselle Raquel Apud and María Gilda Stivala, editors.
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BL
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| Record Number
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762856
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b582835
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| Main Entry
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Pedro Adrián Aredes-Fernández, María José Rodriguez-Vaquero, Giselle Raquel Apud and María Gilda Stivala, editors.
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| Title & Author
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Bioactive compounds in wine : : recent advances and perspectives\ Pedro Adrián Aredes-Fernández, María José Rodriguez-Vaquero, Giselle Raquel Apud and María Gilda Stivala, editors.
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| Publication Statement
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New York : Nova Publishers, [, 2016] ©2016.
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| Series Statement
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Biochemistry research trends series.
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| Page. NO
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1 ressource en ligne.
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| ISBN
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1634836979
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: 9781634836975
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| Notes
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Comprend un index.
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| Contents
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BIOACTIVE COMPOUNDS IN WINE RECENT ADVANCES AND PERSPECTIVES ; BIOACTIVE COMPOUNDS IN WINE RECENT ADVANCES AND PERSPECTIVES ; Library of Congress Cataloging-in-Publication Data; Contents; Preface; Chapter 1 Bioactive Peptides in Wine: Recent Advances and Perspectives; Abstract; Introduction; 1. Wine Bioactive Peptides; 2. Functionality of Bioactive Peptides; 2.1. Antioxidant Peptides; 2.2. Antihypertensive Peptides; 3. Structure-Activity Relationship of Bioactive Peptides; 4. Mode and Mechanism of Inhibition of ACE Inhibitory Peptides 5. Absorption and Bioavailability of ACE Inhibitory Peptides6. Role of Fermentative Process and Occurrence of Bioactive Peptides in Wine; 7. Fractionation and Isolation of Bioactive Peptides; 8. Perspectives; References; Chapter 2 Wine Polyphenols: Biological Activities and Reuse from Winery Waste; Abstract; Introduction; 1. Factors Affecting Wine Phenolic Composition; 2. Biological Properties and Perspectives; 3. Antibacterial Activity; 4. Antimicrobial Activity against Spoilage Wine Bacteria; 5. Antioxidant Activity; 6. Antihypertensive Activity; 7. Winery Wastes; References Chapter 3 Factors Affecting Biogenic Amines Occurrence in Wine: An Overview of Analytical MethodsAbstract; Introduction; 1. Physiological Role and Toxicological Aspects; 2. Origin and Occurrence of Biogenic Amines in Wine; 2.1. Grape and Viticulture Procedures; 2.2. Alcoholic Fermentation; 2.3. Malolactic Fermentation; 2.4. Winemaking Procedures and Aging; 3. Methods to Reduce Biogenic Amine Content in Wine; 4. Analysis and Detection Methods; 4.1. Qualitative and Semi-Quantitative Methods; Screening Methods Using Selective Media; Thin-Layer Chromatography (TLC); 4.2. Quantitative Methods Enzymatic MethodsLiquid Chromatography; Capillary Electrophoresis (CE); Gas Chromatography (GC); Detection of the Responsible Enzymes: Polymerase Chain Reaction (PCR); References; Chapter 4 Impact of Fungal Diseases in Grapes and Wine: General Aspects and Recent Advances; Abstract; Introduction; 1. Fungal Diseases of Grapes and Their Incidence on Wine Quality; 2. Ocurrence of Mycotoxins in Wine and Their Impact on Health; 3. Prevention and Control of Fungal Contamination; 4. Determination of OTA in Wines; References; Editors' Contact Information; Index
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| Subject
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Bioactive compounds.
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| Subject
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Composés bioactifs.
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| Subject
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Wine -- Biotechnology.
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| LC Classification
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QP517.B44P437 9999
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| Added Entry
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Giselle Raquel Apud
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María Gilda Stivala
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María José Rodriguez-Vaquero
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Pedro Adrián Aredes-Fernández
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