Results 151 to 160 of about 884,551 (187)

ON THE ANALYSIS OF HOP BITTER ACID

Journal of the Institute of Brewing, 1980
A High Performance Liquid Chromatography (HPLC) method for automated routine analysis of the hop bitter acids is described. It allows the simultaneous determination of α-acids, β-acids, cohumulone and colupulone. This analysis based on two chromatographic runs takes less than 1/2 h.
M. Verzele, J. Van Dyck, H. Claus
openaire   +1 more source

High Performance Liquid Chromatographic Analysis of Beer Bitter Acids

Journal of the American Society of Brewing Chemists, 1981
A quantitative high performance liquid chromatography (HPLC) analysis for beer bitter acids is presented. The method uses 10-μm silica gel modified wih octadecyl groups and isocratic elution with tetrabutylammonium hydroxide in acidic methanol-water as ...
C Dewaele
exaly   +2 more sources

On the Autoxidation of Bitter-Tasting Iso-α-acids in Beer

Journal of Agricultural and Food Chemistry, 2010
The iso-alpha-acids, the major contributor to bitter beer taste, is well-known to strongly degrade during beer aging. The storage of beer in brown glass bottles revealed a strong depletion of the trans-configured isomers in a highly specific manner, whereas the corresponding cis-iso-alpha-acids seemed to be hardly affected.
Daniel, Intelmann, Thomas, Hofmann
openaire   +2 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

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

Hydrophobicity parameters and the bitter taste of l-amino acids

Journal of Theoretical Biology, 1984
The use of hydrophobicity parameters to predict the bitter taste of L-amino acids is discussed. It is concluded that no single hydrophobicity scale can be used to explain the complete range of L-amino acid behavior.
openaire   +2 more sources

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

Inhibition of Angiogenesis by Humulone, a Bitter Acid from Beer Hop

Biochemical and Biophysical Research Communications, 2001
On the basis of our previous finding that humulone, a bitter acid from beer hop extract, was a potent inhibitor of bone resorption and inhibited the catalytic activity of cyclooxygenase-2 (COX-2) and more potently the transcription of the COX-2 gene, we examined the effect of humulone on angiogenesis, using chick embryo chorioallantoic membranes (CAMs)
M, Shimamura, T, Hazato, H, Ashino, Y, Yamamoto, E, Iwasaki, H, Tobe, K, Yamamoto, S, Yamamoto   +7 more
openaire   +2 more sources

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

Preparative liquid chromatography of hop and beer bitter acids

Journal of Chromatography A, 1989
Abstract Methods and liquid chromatographic (LC) systems for the separation on a preparative scale (Prep-LC) of hop alpha acids and of beer iso-alpha acids were developed. The optimization of the selectivity factor for the cis—trans pairs of the iso-alpha acids was particularly studied.
M. Verzele, G. Steenbeke, L.C. Verhagen, J. Strating   +3 more
openaire   +1 more source