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rdf:type
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Description
| - Beer contains polyphenols and proteins that may combine to form a colloidal suspension or non- biological haze that scatters light presenting a cloudy appearance. The beer polyphenols most closely associated with haze formation are the proanthocyanidins (dimers, trimers, of catechin, epicatechin, and gallocatechin); arise equally from malt and hops. Haze-forming polyphenols have at least two binding groups, each of which has at least two hydroxyl groups on an aromatic ring. The degree of polymerization of polyphenols has a stronger effect on polyphenol binding than does the number of OH groups on an aromatic ring. The polyphenol and protein ratio has a strong influence on the amount of haze formed; the largest amount occurs when the numbers of polyphenol binding ends and protein binding sites are nearly equal. Polyphenol-protein haze is thought to be the biggest problem in beer clarity. In order to improve the colloidal stability of beer it is necessary to remove both protein and polyphenolic fract
- Beer contains polyphenols and proteins that may combine to form a colloidal suspension or non- biological haze that scatters light presenting a cloudy appearance. The beer polyphenols most closely associated with haze formation are the proanthocyanidins (dimers, trimers, of catechin, epicatechin, and gallocatechin); arise equally from malt and hops. Haze-forming polyphenols have at least two binding groups, each of which has at least two hydroxyl groups on an aromatic ring. The degree of polymerization of polyphenols has a stronger effect on polyphenol binding than does the number of OH groups on an aromatic ring. The polyphenol and protein ratio has a strong influence on the amount of haze formed; the largest amount occurs when the numbers of polyphenol binding ends and protein binding sites are nearly equal. Polyphenol-protein haze is thought to be the biggest problem in beer clarity. In order to improve the colloidal stability of beer it is necessary to remove both protein and polyphenolic fract (en)
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Title
| - EFFECT OF POLYPHENOLS ON FORMATION OF BEER HAZE, AND BEER STABILIZATION
- EFFECT OF POLYPHENOLS ON FORMATION OF BEER HAZE, AND BEER STABILIZATION (en)
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skos:prefLabel
| - EFFECT OF POLYPHENOLS ON FORMATION OF BEER HAZE, AND BEER STABILIZATION
- EFFECT OF POLYPHENOLS ON FORMATION OF BEER HAZE, AND BEER STABILIZATION (en)
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skos:notation
| - RIV/70883521:28110/10:63509456!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/70883521:28110/10:63509456
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - beer; haze; haze active-polyphenols; PVPP; stabilization (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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is http://linked.open...avai/riv/vysledek
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