About: New approach to the production of xanthohumol-enriched beers

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Xanthohumol is a hop polyphenol with proven positive effects on human health. The aim of this work was to use special malts (roasted malt and melanoidin malt) for the preparation of high-gravity sweet worts with an extremely high xanthohumol content. The solubility of xanthohumol was higher in sweet worts prepared from roasted malts than from Pilsen or melanoidin malts. This sweet wort (xanthohumol ~20mgL-1) was used for the preparation of xanthohumol-rich beer. The importance of melanoidins in xanthohumol solubility was also examined. Isomerization reactions occurring at increased temperatures is one of the main reasons for the loss of xanthohumol in the brewing process and therefore the most appropriate temperature for addition of xanthohumol products to sweet worts was determined. The influence of filtration and stabilization materials (diatomaceous earth, polyamide sorbents and tannic acid) on the concentration of xanthohumol in enriched beer was also examined. Only a small effect of these materials was shown in xanthohumol-rich dark beers, with the exception of tannic acid, which removed a significant amount of this polyphenol. Xanthohumol is a hop polyphenol with proven positive effects on human health. The aim of this work was to use special malts (roasted malt and melanoidin malt) for the preparation of high-gravity sweet worts with an extremely high xanthohumol content. The solubility of xanthohumol was higher in sweet worts prepared from roasted malts than from Pilsen or melanoidin malts. This sweet wort (xanthohumol ~20mgL-1) was used for the preparation of xanthohumol-rich beer. The importance of melanoidins in xanthohumol solubility was also examined. Isomerization reactions occurring at increased temperatures is one of the main reasons for the loss of xanthohumol in the brewing process and therefore the most appropriate temperature for addition of xanthohumol products to sweet worts was determined. The influence of filtration and stabilization materials (diatomaceous earth, polyamide sorbents and tannic acid) on the concentration of xanthohumol in enriched beer was also examined. Only a small effect of these materials was shown in xanthohumol-rich dark beers, with the exception of tannic acid, which removed a significant amount of this polyphenol. (en)
Title	New approach to the production of xanthohumol-enriched beers New approach to the production of xanthohumol-enriched beers (en)
skos:prefLabel	New approach to the production of xanthohumol-enriched beers New approach to the production of xanthohumol-enriched beers (en)
skos:notation	RIV/60461373:22330/13:43895119!RIV14-MZE-22330___
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(QI111B053)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Dostálek, Pavel Kinčl, Tomáš Karabín, Marcel Jelínek, Lukáš Kotlíková, Blanka Hudcová, Tereza
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	91523
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/13:43895119
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	enrichment; hop polyphenol; beer; xanthohumol (en)
http://linked.open.../riv/klicoveSlovo	hop polyphenol beer enrichment xanthohumol
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[15EFDB7B897D]
http://linked.open...i/riv/nazevZdroje	Journal of the Institute of Brewing
http://linked.open...in/vavai/riv/obor	EI
http://linked.open...ichTvurcuVysledku	6 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...vavai/riv/projekt	New procedures in utilisation of agricultural products improving food quality, safety, competitiveness and consumer’s nutritional and health benefit.
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	119
http://linked.open...iv/tvurceVysledku	Dostálek, Pavel Hudcová, Tereza Jelínek, Lukáš Karabín, Marcel Kotlíková, Blanka Kinčl, Tomáš
http://linked.open...ain/vavai/riv/wos	000327665800003
issn	0046-9750
number of pages	5 (xsd:int)
http://bibframe.org/vocab/doi	10.1002/jib.71
http://localhost/t...ganizacniJednotka	22330

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