Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Etienne Bodart"'
Publikováno v:
Beverages, Vol 5, Iss 2, p 39 (2019)
The aromatic complexity of craft beers, together with some particular practices (use of small vessels, dry hopping, etc.), can cause more oxidation associated with pre-maturated colloidal instability, Madeira off-flavors, bitterness decrease, and aro
Externí odkaz:
https://doaj.org/article/c1d37764ec6342db961043911efb9c0d
Publikováno v:
Journal of the American Society of Brewing Chemists, Vol. 76, no.4, p. 236-246 (2018)
Although long renowned worldwide for its unique dry-hopped (DH) Trappist beer, Belgium did not develop this process for other brands until the last decade. Twenty-one commercial Belgian DH beers were investigated and compared with a few other typical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f52deec94eba248e646a9ac41b75df3
https://doi.org/10.1080/03610470.2018.1503925
https://doi.org/10.1080/03610470.2018.1503925
Autor:
Etienne Bodart, Laura Decourrière, Sonia Collin, Carlos Silva Ferreira, Celso josé Lorenzo-Alonso, Marie-Lucie Kankolongo Cibaka
Publikováno v:
Journal of the American Society of Brewing Chemists. 75:122-129
The dual-purpose hop varieties Amarillo, Citra, Hallertau Blanc, Mosaic, and Sorachi Ace were recently shown to contain unusually high amounts of some discriminating terpenoids, polyfunctional thio...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de908909d18ab10af1ad90c46d448195
https://doi.org/10.1094/asbcj-2017-2257-01
https://doi.org/10.1094/asbcj-2017-2257-01
Publikováno v:
Beverages, Vol. 5, no.2, p. 39 (2019)
Beverages
Volume 5
Issue 2
Beverages, Vol 5, Iss 2, p 39 (2019)
Beverages
Volume 5
Issue 2
Beverages, Vol 5, Iss 2, p 39 (2019)
The aromatic complexity of craft beers, together with some particular practices (use of small vessels, dry hopping, etc.), can cause more oxidation associated with pre-maturated colloidal instability, Madeira off-flavors, bitterness decrease, and aro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e889535f9e497e3e5403e6d0484b8a3
https://hdl.handle.net/2078.1/227569
https://hdl.handle.net/2078.1/227569
Autor:
Sonia Collin, Laura Decourrière, Raphaël Robiette, Etienne Bodart, Marie-Lucie Kankolongo Cibaka, Celso josé Lorenzo-Alonso
Publikováno v:
Journal of Agricultural and Food Chemistry. 64:8572-8582
Monovarietal dry-hopped beers were produced with the dual-purpose hop cultivars Amarillo, Hallertau Blanc, and Mosaic. The grapefruit-like 3-sulfanyl-4-methylpentan-1-ol was found in all three beers at concentrations much higher than expected on the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7eb6974f2342dcc21006b5863458e3f
https://doi.org/10.1021/acs.jafc.6b03788
https://doi.org/10.1021/acs.jafc.6b03788
Publikováno v:
Journal of the Institute of Brewing. 114:167-171
The chemical stability of patulin (PAT) was studied in model aqueous media at different temperatures and pH values in the presence and absence of sulfites. At pH 6, 50% was degraded within one hour at 100 degrees C. At lower pH the detoxication effic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60fa25abdd4f784b924d65e787ffbce1
https://doi.org/10.1002/j.2050-0416.2008.tb00322.x
https://doi.org/10.1002/j.2050-0416.2008.tb00322.x
Publikováno v:
Journal of the American Society of Brewing Chemists. 63:23-27
According to M. Jones and J. Pierce in 1964, amino acid uptake occurs sequentially when Saccharomyces cerevisiae grows in a complex medium. whatever the individual concentration. The objective of the current work was to determine to what extent, unde
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2855832916657f21cff98fba4ab82b3f
https://doi.org/10.1094/asbcj-63-0023
https://doi.org/10.1094/asbcj-63-0023
Autor:
Sabine Bonte, Fabrice Peladan, Sophie Noël, Nadine Metais, Etienne Bodart, Sonia Collin, Stéphane Dupire
Publikováno v:
Journal of the Institute of Brewing. 105:269-274
To appraise the incidence of oxygen: in bottled beer, the stable nonradioactive oxygen isotope 18O(2) was injected into the headspace just before ageing and subsequently analysed by proton bombardment and isotopic mass spectroscopy of all the most in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::834e0ae809c692c968d32b510a3ba368
https://doi.org/10.1002/j.2050-0416.1999.tb00519.x
https://doi.org/10.1002/j.2050-0416.1999.tb00519.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 43:444-448
Three different heat treatments of honeybee-collected pollens were compared. Twenty hours at 30 degrees C decreases the water activity to below 0.6 without modifying the free amino acid content, thus avoiding further synthesis of undesirable flavor c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6dd51fd3f9d6710dd8994456544ae7a7
https://doi.org/10.1021/jf00050a035
https://doi.org/10.1021/jf00050a035
Autor:
Catherine Liégeois, Guillaume Lermusieau, Camille Badot, Etienne Bodart, Sophie Noël, Sonia Collin
Publikováno v:
Journal of agricultural and food chemistry. 47(10)
The use of labeled nonenal enabled the demonstration that the appearance of the cardboard flavor in finished beer comes from lipid auto-oxidation during wort boiling and not from lipoxygenasic activity during mashing. Free trans-2-nonenal produced by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00c386e88cbd23d74e2206a7238ed931
https://pubmed.ncbi.nlm.nih.gov/10552809
https://pubmed.ncbi.nlm.nih.gov/10552809