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  • 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)
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)
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)
skos:notation
  • RIV/70883521:28110/10:63509457!RIV11-MSM-28110___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • I, Z(MSM7088352101)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 290636
http://linked.open...ai/riv/idVysledku
  • RIV/70883521:28110/10:63509457
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • polyphenols; antioxidant activity; beer flavour stability (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [C1CC8927683A]
http://linked.open...v/mistoKonaniAkce
  • Nitra
http://linked.open...i/riv/mistoVydani
  • Nitra
http://linked.open...i/riv/nazevZdroje
  • Antioxidanty 2010 (Zborník vedeckých prác)
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Kubáň, Vlastimil
  • Valášek, Pavel
  • Ganbaatar, Chunsrijmytay
  • Hoza, Ignác
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
http://linked.open...n/vavai/riv/zamer
number of pages
http://purl.org/ne...btex#hasPublisher
  • Slovenská poľnohospodárska univerzita v Nitre
https://schema.org/isbn
  • 978-80-552-0401-7
http://localhost/t...ganizacniJednotka
  • 28110
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