Impact of Sonication Duration on Oil Yield, Phenolic and Flavonoid Contents, Antioxidant Capacity, Fatty Acid Profile, and Phenolic Composition of Bitter and Sweet Lupine (<i>Lupinus albus</i> L.) Seeds. [PDF]
FoodsIbrahim MEE +5 more
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Comparative Analysis of Volatile Compounds, Amino Acids, Fatty Acids, and Lipidomic Profiles in Thigh Muscles of Commercial Arbor Acres (AA) Broilers and Indigenous Chengkou and Langshan Chickens. [PDF]
FoodsHu X +9 more
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Sensory and Nutritional Profiling of Commercial Mussels (<i>Mytilus galloprovincialis</i> and <i>Mytilus edulis</i>) Across Different European Marine Origins. [PDF]
FoodsMagnani M +9 more
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Metabolism of Hop-Derived Bitter Acids
Journal of Agricultural and Food Chemistry, 2013 In this study, in vitro metabolism of hop-derived bitter acids was investigated. Besides their well-known use as bitter compounds in beer, in several studies, bioactive properties have been related to these types of molecules. However, scientific data on the absorption, distribution, metabolism, and excretion aspects of these compounds are limited ...
Arne Heyerick +2 more
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Hop bitter acids: resources, biosynthesis, and applications
Applied Microbiology and Biotechnology, 2021Diversified members of hop bitter acids (α- and β-acids) have been found in hop (Humulus lupulus). Mixtures of hop bitter acids have been traditionally applied in brewing and food industries as bitterness flavors or food additives. Recent studies have discovered novel applications of hop bitter acids and their derivatives in medicinal and ...
Mo Xian, Huibin Zou
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Bitterness of Congeners and Stereoisomers of Hop-Derived Bitter Acids Found in Beer
Journal of the American Society of Brewing Chemists, 1996The sensory bitterness intensity of the major hop bitter acids has been shown to vary. The cis- and trans-isomers of isocohumulone and isohumulone were isolated and purified by preparative high-per...
P. S. Hughes, W. J. Simpson
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The history and analytical chemistry of beer bitter acids
TrAC Trends in Analytical Chemistry, 1992 Abstract The organoleptic characteristics of beer are mainly determined by the bitter-tasting iso-α-acids, which in the brewing process are formed from the α-acids occurring in hops. Quantification of the individual iso-α-acids is not straightforward, but recent results obtained by liquid chromatography and micellar electrokinetic chromatography are ...
Denis De Keukeleire +3 more
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Identification of Beer Bitter Acids Regulating Mechanisms of Gastric Acid Secretion
Journal of Agricultural and Food Chemistry, 2012Beer, 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.
Marc Pignitter +2 more
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ABSTRACT Chlorogenic acid at 5° published threshold concentration (100 mg/ L) in aqueous 0.2% potassium acid tartrate was not significantly more bitter than aqueous 0.2% potassium tartrate alone when evaluated by taste panel.
CHARLES W. NAGEL +2 more
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Degradation of hop bitter acids by fungi
Waste Management, 2008Nine 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 +5 more
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