| Attributes | Values |
|---|
| rdf:type
| |
| Description
| - In recent years, many papers have paid attention to the bioactive compounds, particularly to the antioxidant activity of polyphenolic compounds in food and beverages, due to their positive effect on human body. As consumers have become more conscious of the health benefits of phenolic compounds and their antioxidant activities via the conventional media, the beverage industries have recognized new marketing opportunities for their products. Therefore, the phenolic compounds and their antioxidant capacity in foods and beverages become an important quality parameter, especially in niche markets concerned with health benefits. Wine is a widely consumed beverage in the world, with thousands of years of tradition. It is an excellent source of various classes of polyphenols. The phenolic compounds are responsible for the sensory characteristics, particularly color, astringency, bitterness and aroma. As well as, phenolic compounds in red wine exhibit a board spectrum of beneficial pharmacological properties, believed to be related to their antioxidative properties. Anti-atherogenic, anti-tumour, anti-ulcer, and anti-inflammatory activities have all been demonstrated by the consumption of red wine and red wine phenolic compounds. As a material for winemaking, the phenolic compounds of wine grape are one of the most important aspects determining wine quality. A large number of published papers have focused on the essential contributions of phenolic compounds profiles to wine quality and sensory properties.
- In recent years, many papers have paid attention to the bioactive compounds, particularly to the antioxidant activity of polyphenolic compounds in food and beverages, due to their positive effect on human body. As consumers have become more conscious of the health benefits of phenolic compounds and their antioxidant activities via the conventional media, the beverage industries have recognized new marketing opportunities for their products. Therefore, the phenolic compounds and their antioxidant capacity in foods and beverages become an important quality parameter, especially in niche markets concerned with health benefits. Wine is a widely consumed beverage in the world, with thousands of years of tradition. It is an excellent source of various classes of polyphenols. The phenolic compounds are responsible for the sensory characteristics, particularly color, astringency, bitterness and aroma. As well as, phenolic compounds in red wine exhibit a board spectrum of beneficial pharmacological properties, believed to be related to their antioxidative properties. Anti-atherogenic, anti-tumour, anti-ulcer, and anti-inflammatory activities have all been demonstrated by the consumption of red wine and red wine phenolic compounds. As a material for winemaking, the phenolic compounds of wine grape are one of the most important aspects determining wine quality. A large number of published papers have focused on the essential contributions of phenolic compounds profiles to wine quality and sensory properties. (en)
|
| Title
| - Determination and identification of polyphenolic compounds by LC-MS (IT)
- Determination and identification of polyphenolic compounds by LC-MS (IT) (en)
|
| skos:prefLabel
| - Determination and identification of polyphenolic compounds by LC-MS (IT)
- Determination and identification of polyphenolic compounds by LC-MS (IT) (en)
|
| skos:notation
| - RIV/70883521:28110/12:43869340!RIV13-MSM-28110___
|
| http://linked.open...avai/riv/aktivita
| |
| http://linked.open...avai/riv/aktivity
| |
| http://linked.open...iv/cisloPeriodika
| |
| http://linked.open...vai/riv/dodaniDat
| |
| http://linked.open...aciTvurceVysledku
| |
| http://linked.open.../riv/druhVysledku
| |
| http://linked.open...iv/duvernostUdaju
| |
| http://linked.open...titaPredkladatele
| |
| http://linked.open...dnocenehoVysledku
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/70883521:28110/12:43869340
|
| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - Polyphenolic compounds, HPLC-MS, FCM, DPPH, FRAP, beers, wines (en)
|
| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...odStatuVydavatele
| |
| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...i/riv/nazevZdroje
| |
| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...v/svazekPeriodika
| |
| http://linked.open...iv/tvurceVysledku
| - Fišera, Miroslav
- Valášek, Pavel
|
| issn
| |
| number of pages
| |
| http://localhost/t...ganizacniJednotka
| |
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)