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  • Total benefit effect of beer is a result of many individual contributions of natural substances present in such complicated biological material. Recently, regional mark %22Czech beer%22 was obtained by EC. This beer is processed by traditional technology using only recommended brewery materials. Presented work is focused on proteomic and metabolomic analysis of some characteristic active substances specific for %22Czech beer%22. Eight beer samples obtained from retail chain and/or from breweries were enrolled into this study. Polypeptides and proteins that influence beer sensory properties originated mainly from malt.The results of our preliminary study indicate that The main protein fractions in most of beers are protein Z, LTP1 and hordein/glutelin fragments. 2D analyses of Czech beer differed in several spots when compared with beer made by other technology. Further, individual beer phenolics were analyzed by HPLC and LC/MS. Concentrations of phenolics originated from malt as well as from hop were measure
  • Total benefit effect of beer is a result of many individual contributions of natural substances present in such complicated biological material. Recently, regional mark %22Czech beer%22 was obtained by EC. This beer is processed by traditional technology using only recommended brewery materials. Presented work is focused on proteomic and metabolomic analysis of some characteristic active substances specific for %22Czech beer%22. Eight beer samples obtained from retail chain and/or from breweries were enrolled into this study. Polypeptides and proteins that influence beer sensory properties originated mainly from malt.The results of our preliminary study indicate that The main protein fractions in most of beers are protein Z, LTP1 and hordein/glutelin fragments. 2D analyses of Czech beer differed in several spots when compared with beer made by other technology. Further, individual beer phenolics were analyzed by HPLC and LC/MS. Concentrations of phenolics originated from malt as well as from hop were measure (en)
Title
  • A contribution to Analysis of %22Czech Beer%22 Authenticity
  • A contribution to Analysis of %22Czech Beer%22 Authenticity (en)
skos:prefLabel
  • A contribution to Analysis of %22Czech Beer%22 Authenticity
  • A contribution to Analysis of %22Czech Beer%22 Authenticity (en)
skos:notation
  • RIV/00216305:26310/09:PU80487!RIV10-MSM-26310___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(2B08057)
http://linked.open...iv/cisloPeriodika
  • 4
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
  • 301217
http://linked.open...ai/riv/idVysledku
  • RIV/00216305:26310/09:PU80487
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • Beer, phenolics, proteins, HPLC/MS (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [77088A618372]
http://linked.open...i/riv/nazevZdroje
  • Czech J. Food Scencies (Special Isue)
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...vavai/riv/projekt
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 27
http://linked.open...iv/tvurceVysledku
  • Mikulíková, Renata
  • Márová, Ivana
  • Müller, Lukáš
  • Obruča, Stanislav
  • Pařilová, Kateřina
  • Zdráhal, Zbyněk
issn
  • 1212-1800
number of pages
http://localhost/t...ganizacniJednotka
  • 26310
is http://linked.open...avai/riv/vysledek of
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