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| Description
| - The aim of presented project is development of modern techniques to qualitative and quantitative analysis of some characteristic components of Czech beer. One of the main goals is separation and analysis of specific proteins and peptide fragments and changes of their content during beer processing. Based on analysis of barley variety purity using standard 1D PAGE-SDS detailed characteristics of proteins by microfluidic techniques, 2D-electrophoresis, LC/ESI-MS, LC/MS/MS a GPC/LC. Further aim is qualitative and quantitative analysis of individual phenolics in Czech beer by chromatographic techniques (RP-HPLC, LC/MS). In next part volatile and bitter substances will be analyzed by gas chromatography connected with mass spectrometry techniques (GC/MS, GC/GC/TOF) in beer and brewing intermediates. All analyses will be performed in several kinds of Czech beer in comparison with beers processed by different technology. During comparative study also sensory analysis and basic characteristics of malt will (en)
- Vývoj moderních technik pro kvalitativní a kvantitativní analýzu vybraných charakteristických obsahových složek českého piva proteiny, peptidy, fenolické látky, těkavé a hořké látky). Návrh komplexu parametrů ke stanovení autenticity českého piva.
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| Title
| - Vývoj moderních metod pro hodnocení autenticity %22českého piva%22
- Development of modern methods to authenticity assessment of %22Czech beer%22 (en)
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| skos:notation
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| http://linked.open...avai/cep/aktivita
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| http://linked.open...kovaStatniPodpora
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| http://linked.open...ep/celkoveNaklady
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| http://linked.open...datumDodatniDoRIV
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| http://linked.open...i/cep/druhSouteze
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| http://linked.open...ep/duvernostUdaju
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| http://linked.open.../cep/fazeProjektu
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| http://linked.open...ai/cep/hlavniObor
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| http://linked.open...hodnoceniProjektu
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| http://linked.open...vai/cep/kategorie
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| http://linked.open.../cep/klicovaSlova
| - beer; %22Czech beer%22; malt; authenticity assesment; chemical analysis; proteomics; phenolics; volatile substances; sensory analysis (en)
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| http://linked.open...ep/partnetrHlavni
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| http://linked.open...inujicichPrijemcu
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| http://linked.open...cep/pocetPrijemcu
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| http://linked.open...ocetSpoluPrijemcu
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| http://linked.open.../pocetVysledkuRIV
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| http://linked.open...enychVysledkuVRIV
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| http://linked.open...lneniVMinulemRoce
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| http://linked.open.../prideleniPodpory
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| http://linked.open...iciPoslednihoRoku
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| http://linked.open...atUdajeProjZameru
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| http://linked.open.../vavai/cep/soutez
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| http://linked.open...usZobrazovaneFaze
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| http://linked.open...ai/cep/typPojektu
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| http://linked.open...ep/ukonceniReseni
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| http://linked.open.../cep/vedlejsiObor
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| http://linked.open...ep/zahajeniReseni
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| http://linked.open...jektu+dodavatelem
| - This project was focused on development of new instrumental techniques to analysis of proteins, phenolics, volatile and bitter substances and testing of their use to beer authenticity analysis. An optimal set of additional beer quality parameters based on phenolics was proposed. Method of unambiquous identification of individual beers based on MALDI/MS peptide fingerprint was also developed. (en)
- Během řešení projektu byly vyvinuty nové instrumentální metody stanovení proteinů, fenolických látek, těkavých a hořkých látek a testovány možnosti jejich využití pro stanovení autenticity piva. Byl navržen set doplňkových parametrů kvality piva na bázi fenolických látek. Dále byla vypracována metoda jednoznačné identifikace piva metodou MALDI/MS peptidového fingerprintu. (cs)
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| http://linked.open...tniCyklusProjektu
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| http://linked.open.../cep/klicoveSlovo
| - beer
- chemical analysis
- malt
- proteomics
- %22Czech beer%22
- authenticity assesment
- phenolics
- volatile substances
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| is http://linked.open...vavai/cep/projekt
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