Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Etzer Chicoye"'
Publikováno v:
Journal of the American Society of Brewing Chemists. 41:31-36
Beer proteinaceous materials were separated by high performance liquid chromatography on a molecular size basis using TSK SW columns. The sizes of the various proteinaceous fractions were estimated...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9af0a39b1f8f5bd0ad0e60776d16fd2c
https://doi.org/10.1094/asbcj-41-0031
https://doi.org/10.1094/asbcj-41-0031
Publikováno v:
Journal of the American Society of Brewing Chemists. 34:181-186
Collapsing beer foam produces a liquid and a suspended precipitate. Both the collapsed foam-liquid and foam-precipitate were obtained from unhopped beer and from unhopped beer plus reduced isohumul...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1bb284161bc7d407ed728e3f44b0a88
https://doi.org/10.1080/03610470.1976.12006221
https://doi.org/10.1080/03610470.1976.12006221
Publikováno v:
Journal of the Institute of Brewing. 92:452-456
The α-acids, β-acids, iso-α-acids, hulupones and humulinic acid have been separated by gas chromatography utilising the cool on-column injection technique on various bonded phase capillary columns. The α-acids were separated into cohumulone and h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7daabbaf1f0401cb4208ef06bad6141a
https://doi.org/10.1002/j.2050-0416.1986.tb04439.x
https://doi.org/10.1002/j.2050-0416.1986.tb04439.x
Publikováno v:
Journal of the American Society of Brewing Chemists. 45:91-95
Beer proteins of molecular weight 10,000–50,000 were separated from a closely associated surface-active fraction by chromatography on Duolite A392. The fraction that was not retained showed no surf...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd5bcda154deeadcc9e436a0181c1600
https://doi.org/10.1094/asbcj-45-0091
https://doi.org/10.1094/asbcj-45-0091
Publikováno v:
Journal of the American Society of Brewing Chemists. 35:35-40
The formation of total volatiles and yeast growth were inversely related to the CO2 counterpressure applied during 100-liter fermentations. However, the rate of fermentation was relatively unaffect...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1bcb0e50991dd5427bfcce6d14dc7226
https://doi.org/10.1094/asbcj-35-0035
https://doi.org/10.1094/asbcj-35-0035
Publikováno v:
Journal of the American Society of Brewing Chemists. 47:35-42
The effects of hop variety on the beer volatile constituents resulting from kettle hopping were studied. Three specially brewed beers, each hopped with single varieties of hops (Hallertau, Galena, ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::edc99397a3c2cca1ab1f453ca719961d
https://doi.org/10.1094/asbcj-47-0035
https://doi.org/10.1094/asbcj-47-0035
Publikováno v:
Journal of the American Society of Brewing Chemists. 44:33-37
Fabrication of the necessary hardware to develop a high-resolution headspace method for analysis of beer volatiles is described. Beer volatiles were entrapped and enriched on a porous polymer trap....
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f029fcd7f237ad252addfaf57ddd8a81
https://doi.org/10.1094/asbcj-44-0033
https://doi.org/10.1094/asbcj-44-0033
Autor:
Walter H. Fly, Etzer Chicoye
Publikováno v:
Journal of the American Society of Brewing Chemists. 35:69-72
This paper covers observations from the first stages of an investigation into the role of the iso-α-acids of hops in the structure of beer foam. Fractions obtained from a countercurrent distributio...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::329e5c628e497ec20d08cc53f0fdec48
https://doi.org/10.1094/asbcj-35-0069
https://doi.org/10.1094/asbcj-35-0069
Publikováno v:
Journal of the American Society of Brewing Chemists. 45:19-23
The purpose of this research was to identify important hop-derived flavor compounds in beer. Unlike much previous work in this area, we used a recently developed headspace analysis method. Briefly,...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d359a098328ee22557af938d7a4dd5b4
https://doi.org/10.1094/asbcj-45-0019
https://doi.org/10.1094/asbcj-45-0019
Using a salting-out concentration method, gas chromatographic headspace volatile profiling of beer was achieved on Porapak Q. The percent-of-total-peak-area (PTPA) data obtained were applied to beer flavor problems using several statistical treatment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22c68c2d60ba50351c274e250c077615
https://doi.org/10.1016/b978-0-12-169050-2.50015-6
https://doi.org/10.1016/b978-0-12-169050-2.50015-6
