| Autor: |
KANEDA, HIROTAKA, KANO, YUKINOBU, KAMIMURA, MINORU, OSAWA, TOSHIHIKO, KAWAKISHI, SHUNRO |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Sep1990, Vol. 55 Issue 5, p1361-1364, 4p |
| Abstrakt: |
The application of chemiluminescence (CL) analysis for the evaluation of staling beer was studied. Commercial Japanese lager beer was stored at 30°C 37°C, and 60°C and its CL generation was analyzed at 60°C. The CL production was accelerated to a greater degree and its intensity reached maximum level more rapidly with increase in incubation temperature and/or time. The sum of the CL intensity for the first 1 hr showed a good relationship with staling degree in mean flavor panel scores. Therefore, CL determination may be useful for evaluating oxidation deterioration of beer. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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