Table of Contents
Table of Contents
Preface
Chapter 1. Natural Phenolic Compounds and Parkinson’s Disease
Elena Alañon, Amani Taamalli, Mokhtar Zarrouk, Antonio Segura Carretero and David Arráez Román (Research and Development Functional Food Center, Granada, Spain, and others)
Chapter 2. Understanding the Relationship between Wine Phenolic Compounds and Sensory Properties: Bitterness and Astringency
Ana Gonzalo-Diago, Yong-Sheng Tao, Purificación Fernández-Zurbano and Marta Dizy (Instituto de Ciencias de la Vid y del Vino (CSIC-CAR-UR), Logroño, Spain, and others)
Chapter 3. Bioactive Phenolic Compounds: Extraction Procedures and Methods of Analysis
Raquel de Pinho Ferreira Guiné (CI&DETS Research Centre and Department of Food Industry, Polytechnic Institute of Viseu, ESAV, Quinta da Alagoa, Viseu, Portugal, and others)
Chapter 4. Metabolite Profiling of Chlorogenic Acid Derivatives after the Ingestion of Coffee
Malgorzata Gwiazdon and Magdalena Biesaga (Department of Chemistry, University of Warsaw, Warsaw, Poland)
Chapter 5. Phenolic Compounds in Plant Materials: Problems and New Analytical Solutions
Malgorzata Gwiazdon and Magdalena Biesaga (Department of Chemistry, University of Warsaw, Warsaw, Poland)
Chapter 6. Phenolic Compounds in Wine: Types, Color Effects and Research
Jesús Heras-Roger, Carlos Díaz-Romero and Jacinto Darias-Martín (Tenerife Wine Laboratory. Excmo. Cabildo de Tenerife, Tenerife, Spain)
Chapter 7. Cover Crops in Viticulture: A Strategy to Modify Grape and Wine Phenolic Composition
Eva P. Pérez-Álvarez (Institute of Vine and Wine Sciences, Logroño, La Rioja. Spain)
Chapter 8. Biological Properties of Phenolic Compounds from Industrial Wastes
María José Rodriguez-Vaquero and Claudia Verónica Vallejo (Faculty of Biochemistry, Chemistry and Pharmacy, National University of Tucumán, Tucumán, Argentina)
Index
Additional Information
Audience:
– Experts in viticulture and oenology, universities with a degree in oenology.
– Winemakers and wineries.