Results 21 to 30 of about 682,713 (259)
Interaction of proteins and amino acids with iso-α-acids during wort preparation in the brewhouse [PDF]
, 2021 This paper investigates the binding behavior of iso-α-acids from hops on free wort amino acids and proteins concerning the wort production process in breweries. The studies were carried out with different amino acids, bovine serum albumin and wort.
Becher, Tobias +3 more
core +1 more source
Hybrid Electronic Tongue based on Multisensor Data Fusion for Discrimination of Beers [PDF]
, 2013 This paper reports the use of a hybrid Electronic Tongue based on data fusion of two different sensor families, applied in the recognition of beer types.
Amari, Aziz +6 more
core +2 more sources
Palladium-Catalyzed sp3 C–H Acetoxylation of α,α-Disubstituted α-Amino Acids
Chemistry, 2023 The sp3 C–H acetoxylation at the β-position of α,α-disubstituted α-amino acids proceeds smoothly under palladium catalysis in the presence of PhI(OAc)2. This reaction provides a straightforward synthetic route to non-natural β-acetoxy-α-amino acids.
Atsushi Matsumura +2 more
doaj +1 more source
Molecules, 2014 Aryl-keto-containing α-amino acids are of great importance in organic chemistry and biochemistry. They are valuable intermediates for the construction of hydroxyl α-amino acids, nonproteinogenic α-amino acids, as well as other biofunctional components ...
Lei Wang +6 more
doaj +1 more source
The Brewing Value of Bohemian and Moravian Hops from the Harvest 2008.
Kvasný průmysl, 2009 Evaluation of α- and β-bitter acids content of hops in hops crop 2008 in Czech Republic was carried out. Sampling map concerned all three growing areas - Žatec, Úštěk and Tršice area.
Alexandr MIKYŠKA
doaj +1 more source
Molecules, 2021 Boswellic acids, and particularly 11-keto-boswellic acids, triterpenoids derived from the genus Boswellia (Burseraceae), are known for their anti-inflammatory and potential antitumor efficacy.
Michael Schmiech +7 more
doaj +1 more source
The evaluation of α- and β- bitter acid contents of Czech and Moravian hops from the 2012 harvest.
Kvasný průmysl, 2013 The contents of α- and β- bitter acids from hops harvested in the Czech Republic in 2012 have been evaluated. The sampling was done in all three growing areas - Žatec (77.8% of the hop yard areas in the Czech Republic), Úštěk (10.8%) and Tršice (11.5 ...
Alexandr MIKYŠKA, Marie JURKOVÁ
doaj +1 more source
Supercritical fluid extraction of hops [PDF]
Journal of the Serbian Chemical Society, 2007 Five cultivars of hop were extracted by the method of supercritical fluid extraction using carbon dioxide (SFE-CO2) as extractant. The extraction (50 g of hop sample using a CO2 flow rate of 97.725 L/h) was done in the two steps: 1. extraction at 150 bar
Zeković Zoran +2 more
doaj +1 more source
Positional distribution of saturated and unsaturated fatty acids on egg lecithin
Journal of Lipid Research, 1959 A method is described to determine the position of fatty acids on lecithin. Purified egg lecithin is enzymatically hydrolyzed to the corresponding mixture of α,β-diglycerides with lecithinase D.
N.H. Tattrie
doaj +1 more source
Thermal deterioration of the trans-/cis-ratio of bittering agents of commercial beers [PDF]
, 2011 Producción CientíficaThe use of reduced isomerised hop extracts to achieve both bitterness and light stability became very popular during the last decade. Changes during storage in four hop extracts and seven commercial lager beers are studied using HPLC
Blanco Fuentes, Carlos Antonio +2 more
core +1 more source