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rdf:type
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Description
| - Polyphenols as antioxidants are known to have an impact on beer flavor stability mainly due to their ability to delay or prevent oxidation reactions and oxygen free radical reactions. DPPH radical scavenging activity, ABTS radical cation scavenging activity and reducing power all have been used to evaluate antioxidant activity of beer. Different antioxidant activity evaluation assays based on different reaction mechanisms might give various evaluation results. Flavour changes in aged beer constitute one of the most serious problems in brewing. The purpose of adding antioxidants into beer is to delay or prevent this detrimental flavor changes. Therefore, polyphenol compounds could delay beer detrimental flavor changes and thus avoiding the use of exogenous antioxidant compounds (for example, ascorbate and bisulfate), that are generálky incorporated to make beer stable over time. In this review, antioxidant mechanism of polyphenols, assays to evaluate antioxidant activity, and some studies of polyphenol
- Polyphenols as antioxidants are known to have an impact on beer flavor stability mainly due to their ability to delay or prevent oxidation reactions and oxygen free radical reactions. DPPH radical scavenging activity, ABTS radical cation scavenging activity and reducing power all have been used to evaluate antioxidant activity of beer. Different antioxidant activity evaluation assays based on different reaction mechanisms might give various evaluation results. Flavour changes in aged beer constitute one of the most serious problems in brewing. The purpose of adding antioxidants into beer is to delay or prevent this detrimental flavor changes. Therefore, polyphenol compounds could delay beer detrimental flavor changes and thus avoiding the use of exogenous antioxidant compounds (for example, ascorbate and bisulfate), that are generálky incorporated to make beer stable over time. In this review, antioxidant mechanism of polyphenols, assays to evaluate antioxidant activity, and some studies of polyphenol (en)
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Title
| - THE STUDIES OF POLYPHENOLS AS ANTIOXIDANTS AND THEIR IMPACT ON BEER FLAVOUR STABILITY
- THE STUDIES OF POLYPHENOLS AS ANTIOXIDANTS AND THEIR IMPACT ON BEER FLAVOUR STABILITY (en)
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skos:prefLabel
| - THE STUDIES OF POLYPHENOLS AS ANTIOXIDANTS AND THEIR IMPACT ON BEER FLAVOUR STABILITY
- THE STUDIES OF POLYPHENOLS AS ANTIOXIDANTS AND THEIR IMPACT ON BEER FLAVOUR STABILITY (en)
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skos:notation
| - RIV/70883521:28110/10:63509457!RIV11-MSM-28110___
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/70883521:28110/10:63509457
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - polyphenols; antioxidant activity; beer flavour stability (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...ontrolniKodProRIV
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http://linked.open...v/mistoKonaniAkce
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http://linked.open...i/riv/mistoVydani
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http://linked.open...i/riv/nazevZdroje
| - Antioxidanty 2010 (Zborník vedeckých prác)
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...iv/tvurceVysledku
| - Kubáň, Vlastimil
- Valášek, Pavel
- Ganbaatar, Chunsrijmytay
- Hoza, Ignác
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http://linked.open...vavai/riv/typAkce
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http://linked.open.../riv/zahajeniAkce
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http://linked.open...n/vavai/riv/zamer
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number of pages
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http://purl.org/ne...btex#hasPublisher
| - Slovenská poľnohospodárska univerzita v Nitre
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https://schema.org/isbn
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http://localhost/t...ganizacniJednotka
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