dc.contributorGarde-cerdan, Teresa
dc.contributorGonzalo Diago, Ana
dc.contributorPérez Alvarez, Eva
dc.creatorRodriguez Vaquero, Maria Jose
dc.creatorVallejo, Claudia Veronica
dc.date.accessioned2020-08-13T16:00:15Z
dc.date.accessioned2022-10-15T01:02:03Z
dc.date.available2020-08-13T16:00:15Z
dc.date.available2022-10-15T01:02:03Z
dc.date.created2020-08-13T16:00:15Z
dc.date.issued2017
dc.identifierRodriguez Vaquero, Maria Jose; Vallejo, Claudia Veronica; Biological properties of phenolic compounds from industrial wastes; Nova Science Publishers; 2017; 213-230
dc.identifier978-1-53612-033-2
dc.identifierhttp://hdl.handle.net/11336/111652
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4327785
dc.description.abstractPhenolic compounds are a large family of metabolites that result from the secondary metabolism of plants. Novel insights about phenolic chemical structure, analytical methods, therapeutic effects, sensory properties, viticultural practices to modify their content and the use of these compounds found in agro-industrial wastes have been gathered in this book. A comprehensive overview on phenolic compounds and neurodegenerative disorders, highlighting their antioxidant, anti-inflammatory properties and their effects on Parkinson’s disease have been compiled. In relation to antioxidant properties, the metabolism and bioavailability of several hydroxycinnamic acids present in coffee have been studied in detail, and also the methods to determine antioxidant capacity have been included. Different strategies in order to improve the extraction and determination of phenolic compounds in a complex matrix by analytical techniques are provided, reporting problems and new analytical solutions. The role of these compounds in color stabilization and also in bitterness and astringency perception has been reported. Moreover, the interactions that take place among no volatile and volatile compounds present in wine affecting sensory perception have been briefly introduced. Furthermore, the use of cover crops in vineyards and their effects on agronomical and enological behavior – particularly, their impact on phenolic compounds – have been highlighted. Finally, the biological properties of phenolic compounds from industrial wastes have been tackled, since they are a promising alternative to transform agro-industrial wastes into a source of natural and healthy compounds. (Imprint: Nova)
dc.languageeng
dc.publisherNova Science Publishers
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://novapublishers.com/shop/phenolic-compounds-types-effects-and-research/
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.sourcePhenolic Compounds: Types, Effects and Research
dc.subjectBIOLOGICAL PROPERTIES
dc.subjectPHENOLIC COMPOUNDS
dc.subjectINDUSTRIAL WASTES
dc.titleBiological properties of phenolic compounds from industrial wastes
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typeinfo:eu-repo/semantics/bookPart
dc.typeinfo:ar-repo/semantics/parte de libro


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