Results 21 to 30 of about 26,779 (211)
Bitter Substances in the Hop Lupulin
Agricultural Science and Practice, 2014 Aim. To investigate the quantity and structure of α-, β-acids and xanthohumol in lupulin grains of different hop varieties that essentially differ in these biochemical indexes, and also the presence of the substances both in staminate racemes and in the ...
M. Liashenko +3 more
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Summary Evaluation of Czech Hops Harvested in 2015. Part I: Contents of α- and β-Bitter Acids
Kvasný průmysl, 2016 The contents of α- and β- bitter acids from hops harvested in the Czech Republic in 2015 have been evaluated. Samples originated from all growing areas – Žatec, Úštěk and Tršice (77.4 %, 10.8% and 11.9% of the hop garden areas in the Czech Republic). The
Alexandr Mikyška, Marie Jurková
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Sensory and physicochemical profiling of traditional and enriched gari in Benin [PDF]
, 2019 Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets.
Adinsi, Laurent +7 more
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Evaluation of Czech Hops Harvested in 2014 – Part I: Contents of α- and β-Bitter Acids
Kvasný průmysl, 2015 The contents of α- and β- bitter acids from hops harvested in the Czech Republic in 2014 have been evaluated. Samples originated from all growing areas – Žatec, Úštěk and Tršice (77.3%, 10.6% and 12.1% of the hop garden areas in the Czech Republic).
Alexandr Mikyška, Marie Jurková
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Agnus - First Czech High-Alpha Hop Variety.
Kvasný průmysl, 2002 In the year 2001, the variety Agnus was registered in the Czech Republic as the first Czech high-alpha variety of hop. It contains approximately 30 % b.w. in dry matter of total resins and 11 to 15 % b.w. of α-bitter acids.
K. KROFTA +3 more
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Increasing Amino Acids Content of White Wines with Enzymes Treatments
Agronomy, 2022 Wine’s chemical structure is affected by many biochemical transformations during the winemaking process, which are catalysed by specific enzymes. These compounds participate in the formation of amino acids, which also have fundamental functions in the ...
Elena Cristina Scutarașu +4 more
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Czech Journal of Food Sciences, 2015 Reverse-phase high performance liquid chromatography technique was used for studying the evolution of bitter acids from three varieties of hop growing in Romania during the development of hop cones and the pelletisation process in order to provide the ...
Liana-Claudia SALANŢĂ +7 more
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Evaluation of α- and β-Bitter Acids Content in Harvest of Czech Hops in 2017
Kvasný průmysl, 2018 This article presents the results of the harvest forecast of the α- and β-acid content of the Czech hop varieties in the 2017 harvest (194 samples in total). Hops were analyzed using EBC 7.7 (HPLC) method.
Alexandr Mikyška, Marie Jurková
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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
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Effect of Combined Leaf Extracts of Vernonia amygdalina (Bitter Leaf) and Gongronema latifolium (Utazi) on the Pancreatic beta-Cells of Streptozotocin- Induced Diabetic Rats [PDF]
, 2011 The study evaluated the effect of combined extracts of Vernonia amygdalina (VA) and Gongronema latifolium (GL) on the pancreas of streptozotocin (STZ) induced diabetic Wistar rats. Thirty-two (32) albino rats were divided equally into 4 groups.
Akpantah, Amabe +5 more
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