. "2008-03-01+01:00"^^ . " proteomics" . "2B08057" . " chemical analysis" . . "2012-07-03+02:00"^^ . "This project was focused on development of new instrumental techniques to analysis of proteins, phenolics, volatile and bitter substances and testing of their use to beer authenticity analysis. An optimal set of additional beer quality parameters based on phenolics was proposed. Method of unambiquous identification of individual beers based on MALDI/MS peptide fingerprint was also developed."@en . "B\u011Bhem \u0159e\u0161en\u00ED projektu byly vyvinuty nov\u00E9 instrument\u00E1ln\u00ED metody stanoven\u00ED protein\u016F, fenolick\u00FDch l\u00E1tek, t\u011Bkav\u00FDch a ho\u0159k\u00FDch l\u00E1tek a testov\u00E1ny mo\u017Enosti jejich vyu\u017Eit\u00ED pro stanoven\u00ED autenticity piva. Byl navr\u017Een set dopl\u0148kov\u00FDch parametr\u016F kvality piva na b\u00E1zi fenolick\u00FDch l\u00E1tek. D\u00E1le byla vypracov\u00E1na metoda jednozna\u010Dn\u00E9 identifikace piva metodou MALDI/MS peptidov\u00E9ho fingerprintu."@cs . . . . "38"^^ . "38"^^ . . . . "0"^^ . " %22Czech beer%22" . . "3"^^ . "V\u00FDvoj modern\u00EDch metod pro hodnocen\u00ED autenticity %22\u010Desk\u00E9ho piva%22" . " phenolics" . "1"^^ . "beer; %22Czech beer%22; malt; authenticity assesment; chemical analysis; proteomics; phenolics; volatile substances; sensory analysis"@en . . . . "Development of modern methods to authenticity assessment of %22Czech beer%22"@en . . . "http://www.isvav.cz/projectDetail.do?rowId=2B08057"^^ . . " authenticity assesment" . "2011-02-25+01:00"^^ . "The aim of presented project is development of modern techniques to qualitative and quantitative analysis of some characteristic components of Czech beer. One of the main goals is separation and analysis of specific proteins and peptide fragments and changes of their content during beer processing. Based on analysis of barley variety purity using standard 1D PAGE-SDS detailed characteristics of proteins by microfluidic techniques, 2D-electrophoresis, LC/ESI-MS, LC/MS/MS a GPC/LC. Further aim is qualitative and quantitative analysis of individual phenolics in Czech beer by chromatographic techniques (RP-HPLC, LC/MS). In next part volatile and bitter substances will be analyzed by gas chromatography connected with mass spectrometry techniques (GC/MS, GC/GC/TOF) in beer and brewing intermediates. All analyses will be performed in several kinds of Czech beer in comparison with beers processed by different technology. During comparative study also sensory analysis and basic characteristics of malt will"@en . " malt" . "V\u00FDvoj modern\u00EDch technik pro kvalitativn\u00ED a kvantitativn\u00ED anal\u00FDzu vybran\u00FDch charakteristick\u00FDch obsahov\u00FDch slo\u017Eek \u010Desk\u00E9ho piva proteiny, peptidy, fenolick\u00E9 l\u00E1tky, t\u011Bkav\u00E9 a ho\u0159k\u00E9 l\u00E1tky). N\u00E1vrh komplexu parametr\u016F ke stanoven\u00ED autenticity \u010Desk\u00E9ho piva." . " volatile substances" . . . . "2011-12-31+01:00"^^ . . "beer" . .