Events The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health - A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing

Event submissions

Published

10.3390/Foods2022-12993 (registering DOI)

This submission belongs to the session 12. Drinks and Liquid Nutrition of the event The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health - A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing

Published date

30 Sep, 2022

Academic Editor

Arun Bhunia

Citation

Marinos Xagoraris, Achilleas Atzemopoulos, Fotini-Paraskevi Vardaka, Eleftherios Alissandrakis, Evaluation of Antioxidant Activity of Alcoholic Beverage Mead Produced from Greek Chestnut Honey, in Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health - A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing, 1 October–15 October 2022, MDPI: Basel, Switzerland, doi: 10.3390/Foods2022-12993

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Evaluation of Antioxidant Activity of Alcoholic Beverage Mead Produced from Greek Chestnut Honey

Achilleas Atzemopoulos ¹

Fotini-Paraskevi Vardaka ¹

Marinos Xagoraris ²

Eleftherios Alissandrakis ^1,3

1. Laboratory of Quality and Safety of Agricultural Products, Landscape and Environment, Department of Agriculture, Hellenic Mediterranean University, Stavromenos PC, 71410 Heraklion, Crete, Greece

2. Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Attica, Greece

3. Institute of Agri-Food and Life Sciences Agro-Health, Hellenic Mediterranean University Research Center, Stavromenos PC, 71410 Heraklion, Crete, Greece

Abstract

Keywords

Mead

Honey wine

Saccharomyces cerevisiae

Antioxidants

DPPH assay

Manuscript

sciforum_063070_original_Atzemopoulos_Mead_Antiox --Layout--.pdf