Results 21 to 30 of about 1,693,639 (223)
Journal of Advanced Research, 2013 Hops (Humulus lupulus L. Cannabaceae) is an economically important crop, that has drawn more attention in recent years due to its potential pharmaceutical applications.
Mohamed A. Farag, Ludger A. Wessjohann
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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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Antioxidants, 2021 The article presents the optimization of supercritical CO2 extraction (SFE-CO2) parameters using response surface methodology (RSM) with central composite design (CCD) in order to produce single variety hop (cv.
Nóra Emilia Nagybákay +6 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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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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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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EFFECT OF USING CROSS - LINKED Β - CYCLODEXTRIN ON PHYSIOCHEMICAL PROPERTIES OF DOMIATI GOAT'S CHEESE [PDF]
Journal of Food and Dairy Sciences, 2014 The present study was carried out to examine the physicochemical and sensory properties in cholesterol-reduced Domiati goat's cheese made by β-cyclodextrin (β-CD).The cholesterol reduction of experimental cheese reached 79.37% when cheese milk was ...
A. Ibrahim, K. Soryal
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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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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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Fatty Acids, α-Tocopherol, β-Carotene and Lutein Contents in Forage Legumes, Forbs, and a Grass-Clover Mixture [PDF]
, 2013 Fresh forages are an important natural source of vitamins and fatty acids in ruminant diets, and their concentrations in forage species are important for the quality of animal-derived foods such as dairy and meat products.
Søegaard, K. +2 more
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