Zobrazeno 1 - 10
of 10
pro vyhledávání: '"J. D. McGuinness"'
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
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
Autor:
J. D. McGuinness, P. A. Tice
Publikováno v:
Food Additives and Contaminants. 4:267-276
In the European Community regulatory approaches adopted by individual Member States to the control of food contact plastics differ markedly and, as a result, the European Commission has identified a need for harmonized legislation in this sector. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::979d59a0910455e7b459517d0becf9a4
https://doi.org/10.1080/02652038709373635
https://doi.org/10.1080/02652038709373635
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
Publikováno v:
Journal of the Institute of Brewing. 78:314-321
Almost all of the bitter substances which are lost during pilot-scale brewery fermentations using yeast N.C.Y.C. 240 can be recovered unchanged. The largest losses of bitter substances are associated with the dirty head formed during the first 18 hou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7758c3df41078c1dcd51da154349529d
https://doi.org/10.1002/j.2050-0416.1972.tb03454.x
https://doi.org/10.1002/j.2050-0416.1972.tb03454.x
Autor:
D. R. J. Laws, J. D. McGuinness
Publikováno v:
Journal of the Institute of Brewing. 78:302-308
Two types of gushing promoter have been isolated from isomerized hop extracts. One type is a humulinicacid dehydration product which occurs rarely insuch extracts. The other type of gushing promoter consists of a mixture of oxidation products of hop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31a0bc008942d3d31fe6c397bc416b1d
https://doi.org/10.1002/j.2050-0416.1972.tb03451.x
https://doi.org/10.1002/j.2050-0416.1972.tb03451.x
Publikováno v:
Journal of the Institute of Brewing. 79:209-211
The addition to beer of small amounts of hop oil provides a means of suppressing gushing, without adversely affecting foam stability. The hydrocarbon fraction of hop oil is a more effective gushing suppressor than the oxygenated fraction.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9bfcb3b52fc4e471ecce2b06a177eb87
https://doi.org/10.1002/j.2050-0416.1973.tb03525.x
https://doi.org/10.1002/j.2050-0416.1973.tb03525.x
Publikováno v:
Chemischer Informationsdienst. 9
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9017856c654d607b587c596df69eb148
https://doi.org/10.1002/chin.197841157
https://doi.org/10.1002/chin.197841157
Publikováno v:
Chemischer Informationsdienst. 10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2eee46b84cb790298ec54bdcded80d9b
https://doi.org/10.1002/chin.197934074
https://doi.org/10.1002/chin.197934074
Publikováno v:
Chemischer Informationsdienst. 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75d65a3398d4761f241aeb914c9f45bb
https://doi.org/10.1002/chin.197209164
https://doi.org/10.1002/chin.197209164