Results 121 to 130 of about 1,871,872 (166)

Degradation of hop bitter acids by fungi

Waste Management, 2008
Nine fungal strains related to: Trametes versicolor, Nigrospora oryzae, Inonotus radiatus, Crumenulopsis sororia, Coryneum betulinum, Cryptosporiopsis radicicola, Fusarium equiseti, Rhodotorula glutinis and Candida parapsilosis were tested for their ability to degrade humulones and lupulones. The best results were obtained for T. versicolor culture, in
Ewa, Huszcza, Agnieszka, Bartmańska, Mirosław, Anioł, Wanda, Maczka, Anna, Zołnierczyk, Czesław, Wawrzeńczyk   +5 more
openaire   +2 more sources

Identification of Beer Bitter Acids Regulating Mechanisms of Gastric Acid Secretion

Journal of Agricultural and Food Chemistry, 2012
Beer, one of the most consumed beverages worldwide, has been shown to stimulate gastric acid secretion. Although organic acids, formed by fermentation of glucose, are known to be stimulants of gastric acid secretion, very little is known about the effects of different types of beer or the active constituents thereof.
Walker, Jessica, Hell, Johannes, Liszt, Kathrin, Dresel, Michael, Pignitter, Marc, Hofmann, Thomas, Somoza, Veronika   +6 more
openaire   +3 more sources

Amino Acid Bitterness: Characterization and Suppression

Journal of Agricultural and Food Chemistry
Amino acids are necessary for life, and many must be consumed because they cannot be endogenously synthesized. Typically, we eat them as proteins and peptides, which have little taste. However, we also directly ingest free amino acids, several of which are aversive because they elicit bitterness.
Caroline Payton Harmon, Osama M. Ahmed, Paul A.S. Breslin   +2 more
openaire   +2 more sources

Antioxidative Activity of Hop Bitter Acids and Their Analogues

Bioscience, Biotechnology, and Biochemistry, 1995
Hop bitter acids, humulones (1) and lupulones (2), were shown to have potent DPPH radical scavenging activity (RSA) and lipid peroxidation inhibitory activity (LIA). Furthermore, 5-acetyl lupulones (3) and 4-methyl lupulones (4) had more potent LIA than native lupulones but no RSA.
M, Tagashira, M, Watanabe, N, Uemitsu
openaire   +2 more sources

High-performance liquid chromatography of beer bitter acids

Journal of Chromatography A, 1980
Abstract The high-performance liquid chromatography of the six beer bitter iso-α-acids on different modified silica gel stationary phases is described. Octadecyl-, nitrophenyl- and cyanopropyl-substituted and buffered silica gels were studied with a variety of solvent systems.
C. Dewaele, M. Verzele
openaire   +1 more source

Glycerol metabolism and bitterness producing lactic acid bacteria in cidermaking

International Journal of Food Microbiology, 2008
Several lactic acid bacteria were isolated from bitter tasting ciders in which glycerol was partially removed. The degradation of glycerol via glycerol dehydratase pathway was found in 22 out of 67 isolates. The confirmation of glycerol degradation by this pathway was twofold: showing their glycerol dehydratase activity and detecting the presence of ...
Garai-Ibabe, G., Ibarburu, I., Berregi, I., Claisse, Olivier, Lonvaud-Funel, Aline, Irastorza, A., Dueñas, M. T.   +6 more
openaire   +4 more sources

Volatile Air Oxidation Products of Hop Bitter Acids

Bulletin des Sociétés Chimiques Belges, 1977
AbstractAir oxidation of hop bitter acids produces complex mixtures of volatile products, containing appreciable amounts of 2‐methyl‐3‐buten‐2‐ol (10 of table 1) and the lactone 5,5‐dimethyl‐(5H)‐2‐furanone (37 of table 1). Both have been identified in beer and have been attributed hoppy flavour.
J. M. Blot, M. Verzele
openaire   +1 more source

Aspects of the resistance of lactic acid bacteria to hop bitter acids

Journal of Applied Bacteriology, 1993
Resistance to trans ‐isohumulone is found only in those lactic acid bacteria which can grow in beer. The degree of resistance could not be altered by plasmid curing, or mutation induced by u.v. light.
Jacqueline L. Fernandez, W.J. Simpson
openaire   +1 more source

Micellar and microemulsion electrokinetic chromatography of hop bitter acids

Journal of High Resolution Chromatography, 1996
AbstractThe elution order of the hop α‐ and β‐acids has been studied under different modes of electrokinetic separation. A model is advanced to explain the shorter migration times of the more hydrophobic β‐acids compared to the α‐acids in micellar electrokinetic chromatography (MEKC). For quality control of the bitter principles in hops, the ruggedness
Roman Szücs, Erik Van Hove, Pat Sandra
openaire   +1 more source

Alpha-Acids Do Not Contribute Bitterness to Lager Beer

Journal of the American Society of Brewing Chemists, 2007
The impact of alpha-acids on the bitterness intensity of lager beer was investigated using a trained panel and a psychophysical test with a consumer panel.
A. Fritsch, T. H. Shellhammer
openaire   +1 more source