Determination and identification of polyphenolic compounds by LC-MS (IT)

Kód výsledku v IS VaVaI

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Nalezeny alternativní kódy

RIV/70883521:28610/12:43869340

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Determination and identification of polyphenolic compounds by LC-MS (IT)

Popis výsledku v původním jazyce

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 ofthe 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 pharmacolog

Název v anglickém jazyce

Determination and identification of polyphenolic compounds by LC-MS (IT)

Popis výsledku anglicky

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 ofthe 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 pharmacolog

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2012

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Chemické listy (CD-ROM)

ISSN

1803-2389

e-ISSN

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Svazek periodika

2012

Číslo periodika v rámci svazku

106

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

165-170

Kód UT WoS článku

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EID výsledku v databázi Scopus

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