Phenolic Compounds in Fruit Beverages

doi:10.3390/books978-3-03842-986-9

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Phenolic Compounds in Fruit Beverages

Edited by

June 2018

142 pages

ISBN978-3-03842-985-2 (Paperback)
ISBN978-3-03842-986-9 (PDF)

https://doi.org/10.3390/books978-3-03842-986-9

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This book is a reprint of the Special Issue Phenolic Compounds in Fruit Beverages that was published in

Biology & Life Sciences

Chemistry & Materials Science

Public Health & Healthcare

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Paperback

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Keywords

plantains; losses; extraction; response surface methodology; wine; polyphenols; wine; cyclic voltammetry; PEDOT; wine; microorganisms; phenols; sulfite; growth inhibition; syringaldehyde; resveratrol; laccase; phenolics; betacyanin; ascorbic acid; Beta vulgaris L.; Citrus X sinensis; wine spirit; ageing; wooden barrels; oak wood; chestnut wood; toasting level; phenolic composition; chromatic characteristics; sensory properties; antioxidant activity; not-from-concentrate juice; Vaccinium ashei; juice processing; anthocyanins; anthocyanidins; grape juice; thermomaceration; antioxidants; polyphenols; Vitis vinifera; pulsed electric field; polyphenolic extraction; red winemaking; color intensity; grape juice; phenolic compounds; antioxidant activity; bioactive compounds; sensory analysis; n/a