Technological influence on sensory stability and antioxidant activity of beers measured by ORAC and FRAP.

Wannenmacher, Julia; Cotterchio, Christina; Schlumberger, Maximilian; Reuber, Valentin; Gastl, Martina; Becker, Thomas

Wannenmacher, Julia; Cotterchio, Christina; Schlumberger, Maximilian; Reuber, Valentin; Gastl, Martina; Becker, Thomas.

Afiliação

Wannenmacher J; Institute of Brewing and Beverage Technology, Technical University of Munich (TUM), Freising, Germany.
Cotterchio C; Institute of Brewing and Beverage Technology, Technical University of Munich (TUM), Freising, Germany.
Schlumberger M; Institute of Brewing and Beverage Technology, Technical University of Munich (TUM), Freising, Germany.
Reuber V; Institute of Brewing and Beverage Technology, Technical University of Munich (TUM), Freising, Germany.
Gastl M; Institute of Brewing and Beverage Technology, Technical University of Munich (TUM), Freising, Germany.
Becker T; Institute of Brewing and Beverage Technology, Technical University of Munich (TUM), Freising, Germany.

J Sci Food Agric ; 99(14): 6628-6637, 2019 Nov.

Article em En | MEDLINE | ID: mdl-31393605

Assuntos

Antioxidantes/análise; Cerveja/análise; Análise de Alimentos/métodos; Paladar; Humanos; Humulus/química; Capacidade de Absorbância de Radicais de Oxigênio; Fenóis/análise

Palavras-chave

antioxidant; barley; beer; hops; malt; stability

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Paladar / Cerveja / Análise de Alimentos / Antioxidantes Tipo de estudo: Evaluation_studies Limite: Humans Idioma: En Revista: J Sci Food Agric Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Alemanha País de publicação: Reino Unido

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