Zobrazeno 1 - 10
of 65
pro vyhledávání: '"bound-state aldehydes"'
Publikováno v:
Foods, Vol 10, Iss 10, p 2432 (2021)
Flavor instability of pale lager beer depends decisively on aroma-active aldehydes from the Maillard reaction, Strecker degradation, and lipid oxidation, which are formed in various oxidative and non-oxidative reactions. Therein, aldehydes can be for
Externí odkaz:
https://doaj.org/article/a8592f9ab25245f9a6ad6dba7fd9e2b5
Akademický článek
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Publikováno v:
Foods, Vol 10, Iss 2432, p 2432 (2021)
Foods; Volume 10; Issue 10; Pages: 2432
Foods
Foods; Volume 10; Issue 10; Pages: 2432
Foods
Flavor instability of pale lager beer depends decisively on aroma-active aldehydes from the Maillard reaction, Strecker degradation, and lipid oxidation, which are formed in various oxidative and non-oxidative reactions. Therein, aldehydes can be for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e00c7402f494494a96752906e7803f2
https://www.mdpi.com/2304-8158/10/10/2432
https://www.mdpi.com/2304-8158/10/10/2432
Autor:
Filipowska, Weronika1,2 filipowska.w@gmail.com, Bolat, Irina3, De Rouck, Gert1, Bauwens, Jeroen1, Cook, David2, De Cooman, Luc1
Publikováno v:
Journal of the Institute of Brewing. 2023, Vol. 129 Issue 4, p276-306. 31p.
Autor:
Mariana Toledo Gonçalves Moreira, Patricia Ribeiro Pereira, Adriano Aquino, Carlos Adam Conte-Junior, Vania Margaret Flosi Paschoalin
Publikováno v:
International Journal of Molecular Sciences, Vol 23, Iss 22, p 14147 (2022)
Aldehydes, particularly acetaldehyde, are carcinogenic molecules and their concentrations in foodstuffs should be controlled to avoid upper aerodigestive tract (UADT) and liver cancers. Highly reactive, acetaldehyde forms DNA and protein adducts, imp
Externí odkaz:
https://doaj.org/article/1274586641b14b5bb3cdb31ba3da9ebc
Publikováno v:
Foods, Vol 10, Iss 10, p 2320 (2021)
The dynamic changes in beer flavor are determined by its aging potential, which comprises of present free and bound-state aldehydes and their precursors. Rising flavor-active aging compounds cause sensory deterioration (flavor instability). These com
Externí odkaz:
https://doaj.org/article/b895fa450f324621903494cd53e9a5be
Autor:
Moreira, Mariana Toledo Gonçalves1 (AUTHOR), Pereira, Patricia Ribeiro1,2,3 (AUTHOR), Aquino, Adriano1 (AUTHOR), Conte-Junior, Carlos Adam1,2,3,4,5,6,7 (AUTHOR), Paschoalin, Vania Margaret Flosi1,2,3 (AUTHOR) paschv@iq.ufrj.br
Publikováno v:
International Journal of Molecular Sciences. Nov2022, Vol. 23 Issue 22, p14147. 27p.
Publikováno v:
Foods
Volume 10
Issue 10
Foods, Vol 10, Iss 2320, p 2320 (2021)
Volume 10
Issue 10
Foods, Vol 10, Iss 2320, p 2320 (2021)
The dynamic changes in beer flavor are determined by its aging potential, which comprises of present free and bound-state aldehydes and their precursors. Rising flavor-active aging compounds cause sensory deterioration (flavor instability). These com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7775fb9e2290207f2c97adca63bdd6a6
The key reactions for aldehyde appearance (oxidation and release) during beer ageing will be studied and the report of the results will be prepared. If the publication of the results has to be postponed due to the PhD procedures or IP issues, the rep
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=r3c4b2081b22::a1f6fa2bc2df495bfa8356cfb2d02613
https://ec.europa.eu/research/participants/documents/downloadPublic?documentIds=080166e5d3141d49&appId=PPGMS
https://ec.europa.eu/research/participants/documents/downloadPublic?documentIds=080166e5d3141d49&appId=PPGMS
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.