The Food Value Of The Grape
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The Food Value Of The Grape
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Author :
language : en
Publisher:
Release Date : 1940
The Food Value Of The Grape written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1940 with Grape juice categories.
Grape Seeds
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Author : José Manuel Lorenzo Rodríguez
language : en
Publisher:
Release Date : 2016
Grape Seeds written by José Manuel Lorenzo Rodríguez and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with MEDICAL categories.
This book reviews the role of bioactive compounds in grape seed and their beneficial effects. Among the 11 chapters, the authors also discuss the composition, biological activity, and potential applications of grape seeds in the food industry and the health effects of grape seed extracts. As in other matrices, the presence of bioactive molecules in grape seed is related to several factors like grape varieties, climatic and soil conditions, vinification processes, winemaking procedures, extraction techniques and finally evaluation protocols. Chapter 1 addresses the extraction methodologies to obtain biomolecules of interest from grape seed, from the conventional to the most innovative. Chapter 2 discusses the most important and used methods to evaluate the antioxidant capacity of grape seed. Chapter 3 is focused on how flavonoids could modulate the body homeostasis acting directly on the gastrointestinal tract, explaining their effects on obesity-related pathologies. Chapter 4, using liquid chromatographic and mass detection techniques, centers on flavanols, one of the most important types of polyphenols occurring in grape seed. Chapter 5 complements Chapter 2 in evaluating total antioxidant capacity considering that antioxidant activity is usually due to different antioxidants present in grape seed. Chapter 6 studies the effects of polyphenolic extracts in arterial hypertension and oxidative stress via glutathione-peroxidase. Chapter 7 revises the antioxidant properties of grape seed in the conservation of different meat products and dose effect to increasing the shelf life of these products. Chapter 8 shows the potential application of developing new products with healthier characteristics to garner greater consumer acceptance using grape seed in their formulations. Chapter 9 provides a review of the composition and nutritional value of the majority compounds (fatty acid, amino acid and mineral profile), showing the potential application of the use of grape seed as a food supplement to improve the human diet. Chapter 10 indicates the potent antimicrobial activity of grape seed extract against many different microorganisms due to the presence of flavan-3-ols, inhibiting their growth, and potential applications in the food or pharmaceutical industries or even in the medical field. Chapter 11 is focused on the potential use of bioactive compounds in grape seed extract as a remedy against lipid oxidation of meat products.
Food Loss Analysis For Grapes Value Chains In Egypt
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org.
Release Date : 2021-06-25
Food Loss Analysis For Grapes Value Chains In Egypt written by Food and Agriculture Organization of the United Nations and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-06-25 with Technology & Engineering categories.
This report analyzes the value chain and presents a food loss assessment for grapes in Nubaria District, as part of the project “Food Loss and Waste Reduction and Value Chain Development for Food Security in Egypt and Tunisia” implemented by the Food and Agriculture Organization (FAO) in collaboration with the Ministry of Agriculture and Land Reclamation (MALR) with funding from the Italian Agency for Development Cooperation. It aims to deepen understanding of the grapes value chain and the particular problem of food loss, in order to promote sustainable, market-based solutions that respond to the needs of small-scale holders.
Grapes
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Author : Ralph P. Murphy
language : en
Publisher:
Release Date : 2012
Grapes written by Ralph P. Murphy and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Grapes categories.
In this book, the authors gather current research in the study of the cultivation, varieties and nutritional uses of grapes. Topics discussed in this compilation include characterisation of wine industry residue and its application in foods; evaluation of grape seeds as a source of added value natural antioxidants; prohexadione-calcium as a regulator of vine growth; extraction and bioactive properties of grape-seed polyphenols; hypersensitivity and allergy to grapes; grapes as an alternative crop for water saving and reutilisation of grape pomace as a solid medium of fermentation for the production of hydrolytic enzymes of industrial interest.
Give The Grape Its Rightful Food Place
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Author : Charles Houston Goudiss
language : en
Publisher:
Release Date : 1921
Give The Grape Its Rightful Food Place written by Charles Houston Goudiss and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1921 with Cookery (Grapes). categories.
Grapes
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Author : Ralph P. Murphy
language : en
Publisher: Nova Science Publishers
Release Date : 2012-03-01
Grapes written by Ralph P. Murphy and has been published by Nova Science Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-01 with Technology & Engineering categories.
In this book, the authors gather current research in the study of the cultivation, varieties and nutritional uses of grapes. Topics discussed in this compilation include characterization of wine industry residue and its application in foods; evaluation of grape seeds as a source of added value natural antioxidants; prohexadione-calcium as a regulator of vine growth; extraction and bioactive properties of grapeseed polyphenols; hypersensitivity and allergy to grapes; grapes as an alternative crop for water saving and reutilization of grape pomace as a solid medium of fermentation for the production of hydrolytic enzymes of industrial interest.
Wine S Nutritional Power
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Author : A J Morris JrPhD
language : en
Publisher: Strategic Book Publishing & Rights Agency
Release Date : 2015-05-21
Wine S Nutritional Power written by A J Morris JrPhD and has been published by Strategic Book Publishing & Rights Agency this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-05-21 with Health & Fitness categories.
Wine is the most perfect of all foods, according to Louis Pasteur, and is the closest known substance to blood. Hebrew history records that wine was used for covenants and daily as a water purifier. Wine was the sustaining nutrition hidden in cellars when enemy armies stole the food. Florence Nightingale saved the British Army during the Crimean War when they were losing hundreds of soldiers a day from cholera, typhus, and Brucellosis plagues. Desperate generals finally agreed to let her fifty nurses help. The power of her wine remedy in the water buckets will astound you. In 1938, USDA researcher Agnes Fay Morgan discovered fermentation caused grape juice to create new vitamins, acids, and other nutritional substances; but USDA research was stopped by regulatory agencies claiming wine was “alcoholic liquor,” and it was not classified as a food. This careless, mislabeled, comingled, confusing, and interchangeable use of the terms “wine” and “liquor” has caused the ignorance and rejection of wine as a fermented food product. In the author’s next book, Wine’s Medicinal Power, he investigates the medicinal elements of disease-destroying acids and will present shocking university discoveries that confirm the food-chain power of wine.
Nutrition Quality And Biological Potential Of Grapevine Physiological Role Symptoms Of Deficiency And Excess Of Macro And Microelements In Grapevine Nutrition
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Author : Marina T. Stojanova
language : en
Publisher:
Release Date : 2024
Nutrition Quality And Biological Potential Of Grapevine Physiological Role Symptoms Of Deficiency And Excess Of Macro And Microelements In Grapevine Nutrition written by Marina T. Stojanova and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024 with Grapes categories.
"This book represents an innovative and unique combination of two segments of the production management of the grapevine: a detailed account of the physiological role of macro and micronutrients in the grapevine and their influence on the quality and biological potential of the grape. Namely, in the first chapter, the nutrition of the grapevine is presented under different environmental conditions to improve its chemical composition and biological potential. The most important macro and microelements, their function in the grapevine, and the symptoms of deficiency and excess of the nutritional elements are presented. This section also contains two appendices with the author's photos of grapevines with a deficiency and an excess of nutrients. In the second chapter, the influence of nutrition through macro and microelements on the chemical composition of the grapevine is shown in detail, with a special reference to the presence of the most significant biologically active components in the grapes. These components have great importance on the quality and biological potential of the wine and all products that can be obtained from the grapevine. Therefore, they could be classified as a functional food. Accordingly, this book will be of great importance among the scientific community, as it offers innovative results and presentations but at the same time, offers practical solutions that are significant for the practice of the modern cultivation of grapevines. This book is suitable for all types of readers: from researchers, scientists, and professors to students and employees in the food industry and wineries. With that said, all readers will be offered a new perspective on the correct and modern way of using macro and microelements in grapevine nutrition in the direction of improving the quality and biological potential of the grapevine"--
Wine S Nutritional Power
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Author : A J Morris, Jr., PhD
language : en
Publisher: Strategic Book Publishing & Rights Agency
Release Date : 2015-04-09
Wine S Nutritional Power written by A J Morris, Jr., PhD and has been published by Strategic Book Publishing & Rights Agency this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-04-09 with Cooking categories.
Wine is the most perfect of all foods, according to Louis Pasteur, and is the closest known substance to blood. Hebrew history records that wine was used for covenants and daily as a water purifier. Wine was the sustaining nutrition hidden in cellars when enemy armies stole the food. Florence Nightingale saved the British Army during the Crimean War when they were losing hundreds of soldiers a day from cholera, typhus, and Brucellosis plagues. Desperate generals finally agreed to let her fifty nurses help. The power of her wine remedy in the water buckets will astound you. In 1938, USDA researcher Agnes Fay Morgan discovered fermentation caused grape juice to create new vitamins, acids, and other nutritional substances; but USDA research was stopped by regulatory agencies claiming wine was “alcoholic liquor,” and it was not classified as a food. This careless, mislabeled, comingled, confusing, and interchangeable use of the terms “wine” and “liquor” has caused the ignorance and rejection of wine as a fermented food product. In the author’s next book, Wine’s Medicinal Power, he investigates the medicinal elements of disease-destroying acids and will present shocking university discoveries that confirm the food-chain power of wine.
Application Of Grape Pomace As A Natural Food Preservative And Source Of Biofuel
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Author : Violeta Ivanova-Petropulos
language : en
Publisher: GRIN Verlag
Release Date : 2014-07-21
Application Of Grape Pomace As A Natural Food Preservative And Source Of Biofuel written by Violeta Ivanova-Petropulos and has been published by GRIN Verlag this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-07-21 with Medical categories.
Research Paper (postgraduate) from the year 2014 in the subject Food Technology, grade: 10, , language: English, abstract: The purpose of this study was to introduce a new source of antioxidants obtained from grape pomace as well as aronia and blueberry and engages them in preparation of a new yoghurt product in order to be last – longer and more beneficial for human health than the traditional one. Totally, grape pomaces from 4 varieties (Zupjanka, Prokupec, Kadinal and Vranec), as well as blueberry and aronia, were used. For the extraction of polyphenolics, liquid-liquid extraction with ethanol/water/acetic acid was used, followed by roto-evaporation, in order to concentrate the extracts and then to introduce them into the milk. The total phenolic content of the extracts was determined by the Folin-Ciocalteu method and the total anthocyanins were analyzed by dilution of the samples with ethanol/water/HCl, obtaining three different volumes of extracts (10, 50 and 100 mL) of each sample (grape pomaces, blueberry and aronia), obtaining 36 extracts in total. The three different concentrates of each sample (18 in total) were applied on milk together with the lactic bacteria in order to study the influence of polyphenolics during the fermentation; as well as, 18 other extracts applied on milk after the fermentation (into the obtained yoghurt). The pH value of the newly generated yoghurts was analyzed during the fermentation and storage. The aronia sample presented highest phenolic content (431 mg/L), while Zupjanka had the lowest content of polyphenols (67.9 mg/L). The grape pomace presenting best results was Prokupec (246 mg/L). All yoghurt samples containing polyphenolics applied before the fermentation, presented higher pH value compared to the control and samples with polyphenolics applied after fermentation. Furthermore, all yoghurt samples containing phenolics extract with highest concentration, showed best results, presenting stable pH value. Sensory analysis was performed on the different yoghurt samples, concluding that the new products have creamy texture, good taste, without unpleasant smell or bitterness. The colour of some samples turned into red-violet, excluding the yoghurt with extracts from: Zupjanka and Kardinal. By microbiological analysis the presence of pathogen and other harmful bacterias was proved to be negative, showing that this yoghurt is a main basis for manufacturing of a more beneficial dairy product that could be soon available on the market.