國立虎尾科技大學 |

Wine Safety, Consumer Preference, and Human Health

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Wine Safety, Consumer Preference, and Human Health/ edited by M. Victoria Moreno-Arribas, Begoña Bartolomé Suáldea.
other author:	Moreno-Arribas, M. Victoria.
Description:	XIV, 323 p. 36 illus., 24 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Food—Biotechnology. -
Online resource:	https://doi.org/10.1007/978-3-319-24514-0
ISBN:	9783319245140

Wine Safety, Consumer Preference, and Human Health
Wine Safety, Consumer Preference, and Human Health[electronic resource] /edited by M. Victoria Moreno-Arribas, Begoña Bartolomé Suáldea. - 1st ed. 2016. - XIV, 323 p. 36 illus., 24 illus. in color.online resource.

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.

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.

ISBN: 9783319245140

Standard No.: 10.1007/978-3-319-24514-0doiSubjects--Topical Terms:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

Wine Safety, Consumer Preference, and Human Health
LDR:03671nam a22004095i 4500 001 982190
003 DE-He213
005 20200629223916.0
007 cr nn 008mamaa
008 201211s2016 gw | s |||| 0|eng d
020 $a 9783319245140 $9 978-3-319-24514-0
024 7 $a 10.1007/978-3-319-24514-0 $2 doi
035 $a 978-3-319-24514-0
050 4 $a TP248.65.F66
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 641.3 $2 23
082 0 4 $a 664 $2 23
245 1 0 $a Wine Safety, Consumer Preference, and Human Health $h [electronic resource] / $c edited by M. Victoria Moreno-Arribas, Begoña Bartolomé Suáldea.
250 $a 1st ed. 2016.
264 1 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2016.
300 $a XIV, 323 p. 36 illus., 24 illus. in color. $b online resource.
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
347 $a text file $b PDF $2 rda
505 0 $a 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.
520 $a 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.
650 0 $a Food—Biotechnology. $3 1253573
650 1 4 $a Food Science. $3 673136
700 1 $a Moreno-Arribas, M. Victoria. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 632706
700 1 $a Bartolomé Suáldea, Begoña. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1274373
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
776 0 8 $i Printed edition: $z 9783319245126
776 0 8 $i Printed edition: $z 9783319245133
776 0 8 $i Printed edition: $z 9783319796383
856 4 0 $u https://doi.org/10.1007/978-3-319-24514-0
912 $a ZDB-2-CMS
912 $a ZDB-2-SXC
950 $a Chemistry and Materials Science (SpringerNature-11644)
950 $a Chemistry and Material Science (R0) (SpringerNature-43709)