Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Anna-Lena Kertsch"'
Publikováno v:
Fermentation, Vol 10, Iss 6, p 281 (2024)
In beer production, 1,2-dicarbonyl compounds such as 3-deoxyglucosone (3-DG) and 3-deoxymaltosone (3-DM) are formed via Maillard reaction or caramelization especially during malt kilning or wort boiling, resulting in substantial concentrations in wor
Externí odkaz:
https://doaj.org/article/df958ea21fe44af490c6aae87f9024c3
Publikováno v:
European Food Research and Technology. 249:103-118
The Maillard reaction products (MRPs) 3-deoxyglucosone (3-DG) and 5-hydroxymethylfurfural (HMF), which are formed during the thermal processing and storage of food, come into contact with technologically used yeasts during the fermentation of beer an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::abf00f834967155ef13fa497219248d9
https://doi.org/10.1007/s00217-022-04137-1
https://doi.org/10.1007/s00217-022-04137-1
Publikováno v:
Fermentation (Basel); Jun2024, Vol. 10 Issue 6, p281, 15p
Publikováno v:
Lebensmittelchemie; Oct2023, Vol. 77 Issue 5, p164-164, 1p
Publikováno v:
Lebensmittelchemie; Oct2023, Vol. 77 Issue 5, p155-161, 7p
Publikováno v:
European Food Research & Technology; Jan2023, Vol. 249 Issue 1, p103-118, 16p