Zobrazeno 1 - 10
of 37
pro vyhledávání: '"D. R. J. Laws"'
Publikováno v:
Journal of the Institute of Brewing. 81:237-241
A gas-liquid chromatographic method for the estimation of monomeric and dimeric catechin in beer is described. This method has been used to estimate the concentrations of these compounds in a number of beers, which were found to contain 0·5 to 8·0
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9c4aa652c9b8677fb9c30548ee86fe2
https://doi.org/10.1002/j.2050-0416.1975.tb03684.x
https://doi.org/10.1002/j.2050-0416.1975.tb03684.x
Autor:
D. R. J. Laws, H. M. Chilton
Publikováno v:
Journal of the Institute of Brewing. 86:126-130
Hop oil emulsions prepared from different varieties of hops have been found to exhibit enhanced physical stability on the addition of blends of the emulsifiers Span 20/Tween 80 or Span 60/Tween 60. Examination of the particle size and volume distribu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c315ae0cc69ad72f03e32d74740962f8
https://doi.org/10.1002/j.2050-0416.1980.tb03971.x
https://doi.org/10.1002/j.2050-0416.1980.tb03971.x
Publikováno v:
Journal of the Institute of Brewing. 81:287-292
Haze formation in beer is claimed to involve the gradual polymerization of polyphenols and their subsequent reaction with proteins to form insoluble complexes. The mechanism of haze formation has now been studied using 14C-labelled epicatechin and di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b674f64a3f3f26a5e41a7cd58897d37d
https://doi.org/10.1002/j.2050-0416.1975.tb03692.x
https://doi.org/10.1002/j.2050-0416.1975.tb03692.x
Publikováno v:
Journal of the Institute of Brewing. 83:235-240
During prolonged storage there is a reduction in the bittering potential of commercial samples of pellets made from either powdered Northern Brewer or Styrian Golding hops. These losses are particularly pronounced for Northern Brewer pellets stored a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35c3a90bbc8962ff7400cadd1f82770b
https://doi.org/10.1002/j.2050-0416.1977.tb03801.x
https://doi.org/10.1002/j.2050-0416.1977.tb03801.x
Publikováno v:
Journal of the Institute of Brewing. 90:44-47
Studies have shown that on extended storage of up to 90 weeks at ambient temperature pockets of Yeoman hops lose α-acids less rapidly than do the other varieties of English hops which are rich in resins. As expected the rate of loss of α-acids is f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6aad6814ee47f2cedba611735af59e8
https://doi.org/10.1002/j.2050-0416.1984.tb04232.x
https://doi.org/10.1002/j.2050-0416.1984.tb04232.x
Autor:
F. R. Sharpe, D. R. J. Laws
Publikováno v:
Journal of the Institute of Brewing. 87:96-107
The composition of essential oil of hops is reviewed and the nature of hop oil components which survive into wort and beer is discussed. Methods which are available to the brewer for imparting hop character to beer are critically evaluated.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8cb23abc088deab6aed723a52522c698
https://doi.org/10.1002/j.2050-0416.1981.tb03996.x
https://doi.org/10.1002/j.2050-0416.1981.tb03996.x
Publikováno v:
Journal of the Institute of Brewing. 86:234-241
Hop extract containing a high proportion of a desired constituent, hop oil, α-acids or β-acids, is formed by extracting hops with pressurized fluid carbon dioxide, collecting separate fractions of the extract obtained at different times, and select
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e02cb2d1bd67a3f92657b49efb457050
https://doi.org/10.1002/j.2050-0416.1980.tb06874.x
https://doi.org/10.1002/j.2050-0416.1980.tb06874.x
Publikováno v:
Journal of the Institute of Brewing. 85:243-246
Wye Target hops lose both α-acids and bittering potential when stored at ambient temperature. Although there is some variation in the rate that different growths lose α-acids, such losses can be substantially reduced by storing Wye Target hops in t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5e46d3118e3990565ef309aebbe7664
https://doi.org/10.1002/j.2050-0416.1979.tb03916.x
https://doi.org/10.1002/j.2050-0416.1979.tb03916.x
Autor:
D. R. J. Laws
Publikováno v:
Journal of the Institute of Brewing. 87:24-29
The production and use of both hop extracts and isomerized hop extracts is reviewed with particular reference to recent advances in hop extract technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0e792bd365f2b6cd68ee850809b97a7
https://doi.org/10.1002/j.2050-0416.1981.tb03980.x
https://doi.org/10.1002/j.2050-0416.1981.tb03980.x
Publikováno v:
J. Chem. Soc. C. :3814-3818
Alkenylation of 2-acylcyclohexane-1,3,5-triones with bromides, using liquid ammonia in ether as base, specifically affords 4,6,6-trialkenyl derivatives, thus providing a new synthesis of hop β-acids (III) in enhanced yields. Use of powdered sodium a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::636753b939886cf6a3ac261141136f38
https://doi.org/10.1039/j39710003814
https://doi.org/10.1039/j39710003814