Persimmon fruit enhanced quality characteristics and antioxidant potential of beer
| Autor: | Hyeon-Min Do, Dong-Hyun Shin, Sanjeev Kumar Dhungana, Ji-Hyeong Cho, Il-Doo Kim |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Antioxidant Chemistry DPPH medicine.medical_treatment Organoleptic food and beverages Heavy metals 04 agricultural and veterinary sciences Antioxidant potential 040401 food science 01 natural sciences Applied Microbiology and Biotechnology Article chemistry.chemical_compound 0404 agricultural biotechnology Polyphenol 010608 biotechnology medicine behavior and behavior mechanisms Food science Quality characteristics human activities Food Science Biotechnology |
| Popis: | Various adjuncts, including fruits, are added for flavoring beer, one of the most famous beverages in the world. The influence of persimmon fruit on antioxidant activities and quality characteristics of beer was investigated in this study. The antioxidant activities measured through DPPH and superoxide and hydroxyl anions scavenging potentials as well as total polyphenol contents of the persimmon-treated beer were significantly (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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