Colour changes during beer aging.
نویسندگان
چکیده
منابع مشابه
Anaerobic and Aerobic Beer Aging
Šavel J., Košin P., Brož A. (2010): Anaerobic and aerobic beer aging. Czech J. Food Sci., 28: 18–26. Yellow, orange, red and brown pigments are formed by air oxidation of single polyphenols or by thermal degradation of sugars to caramels. Caramels increase their colours during anaerobic heating or decrease them by air oxidation. Epicatechin and caramel undergo reversible redox reaction followed...
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DNA is a precious molecule. It encodes vital information about cellular content and function. There are only two copies of each chromosome in the cell, and once the sequence is lost no replacement is possible. The irreplaceable nature of the DNA sets it apart from other cellular molecules, and makes it a critical target for age-related deterioration. To prevent DNA damage cells have evolved ela...
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Although Maillard reaction plays a pivotal role during preparation of food, only few investigations concerning the role of carbohydrate degradation in beer aging have been carried out. The formation of Maillard specific precursor structures and their follow-up products during degradation of low molecular carbohydrate dextrins in the presence of proline and lysine was studied in model incubation...
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ژورنال
عنوان ژورنال: Kvasny Prumysl
سال: 2008
ISSN: 0023-5830
DOI: 10.18832/kp2008003