Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Maciej Ditrych"'
Publikováno v:
Applied Sciences, Vol 14, Iss 7, p 3009 (2024)
Throughout history, the fermentation of fruit juices has served as a preservation method and has enhanced the retention of bioactive constituents crucial for human well-being. This study examined the possibility of orange and black currant juice ferm
Externí odkaz:
https://doaj.org/article/62cb5b3190634f48931482869145d14e
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 3, Pp 261-266 (2015)
The antioxidant properties of commercial beers and their changes during storage were investigated. The relationship between the antioxidant capacity and total polyphenol contents of a range of commercial beers were evaluated. The results show that th
Externí odkaz:
https://doaj.org/article/aacbfcd781c64efa9da7f910042aca1f
Autor:
Olga Hrabia, Maciej Ditrych, Aneta Ciosek, Katarzyna Fulara, Mogens Larsen Andersen, Aleksander Poreda
Publikováno v:
Food Chemistry. 394:133480
Electron spin resonance (ESR) spectroscopy was used todeterminethe effect of dry hopping on the oxidative stability and antioxidative potential of beer.Commercial beerwasdry-hopped at 5 °C and 20 °Cwith six hop varieties (Polish and American). The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4f375b0e35d6ac278da2b9896944251
https://doi.org/10.1016/j.foodchem.2022.133480
https://doi.org/10.1016/j.foodchem.2022.133480
Monitoring the evolution of free and cysteinylated aldehydes from malt to fresh and forced aged beer
Autor:
Guido Aerts, L. De Cooman, Maciej Ditrych, W. Filipowska, P. Bustillo Trueba, G. de Rouck, J. De Brabanter, J. De Clippeleer, Barbara Jaskula-Goiris
Publikováno v:
Food research international (Ottawa, Ont.). 140
During storage, beer staling coincides with a gradual increase in the concentrations of aldehydes resulting in the appearance of undesirable flavours. Cysteinylated aldehydes, also referred to as 2-substituted 1,3-thiazolidine-4-carboxylic acids, hav
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb1e73859671b08a0136b1cecceb623f
https://pubmed.ncbi.nlm.nih.gov/33648274
https://pubmed.ncbi.nlm.nih.gov/33648274
Autor:
Luc De Cooman, Gert De Rouck, Paula Bustillo Trueba, Maciej Ditrych, Weronika Filipowska, David G. Cook, Barbara Jaskula-Goiris, Guido Aerts, Chris D. Powell
Publikováno v:
Journal of the Institute of Brewing
Despite decades of extensive research, beer flavour instability remains a challenge for both brewing and malting industries. Malt impacts the brewing process as well as the quality of the final beer. It also affects the stability of beer flavour, as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e69e2bb80a20c2f4c091cf965c3a5561
Autor:
Maciej Ditrych, Johanna Schlich, Barbara Jaskula-Goiris, Luc De Cooman, Weronika Filipowska, Guido Aerts, Gert De Rouck
Publikováno v:
Journal of Chromatography A
Aldehydes originating from malt play an important role in beer flavour deterioration. In order to better understand the influence of malting process on beer staling, it is necessary to acquire a reliable analytical methodology for determination of be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6bb0a637b8c7982e7eb04b5d689f28d3