Summary Evaluation of bitter acids and polyphenols content in Czech hops harvest in 2013 - I: Contents of α- and β-Bitter Acids.. [PDF]
Kvasný průmysl, 2014 The contents of α- and β- bitter acids from hops harvested in the Czech Republic in 2013 have been evaluated. The sampling was done in all three growing areas - Žatec (77.8% of the hop yard areas in the Czech Republic), Úštěk (10.6%) and Tršice (11.7 ...
Alexandr MIKYŠKA, Marie JURKOVÁ
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Evaluation of prenylflavonoids and hop bitter acids in surplus yeast. [PDF]
J Food Sci Technol, 2019 This study developed a high performance liquid chromatography with diode array detection (HPLC-DAD) and tandem mass spectrometry (MS-MS) method for determination of prenylflavonoids and hop bitter acids in surplus yeast, a byproduct from beer brewing process.
Hsu YY, Kao TH.
europepmc +4 more sources
The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer [PDF]
Food Chemistry, 2016 Thirty-four commercial lager beers were analysed for their hop bitter acid, phenolic acid and polyphenol contents. Based on analytical data, it was evident that the beers had been produced using a range of different raw materials and hopping practices.
Olayide Oladokun +5 more
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The Brewing Value of Bohemian and Moravian Hops from the Harvest 2008.
Kvasný průmysl, 2009 Evaluation of α- and β-bitter acids content of hops in hops crop 2008 in Czech Republic was carried out. Sampling map concerned all three growing areas - Žatec, Úštěk and Tršice area.
Alexandr MIKYŠKA
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Cause and control of hydrolytic rancidity in raw milk [PDF]
, 1988 One of the common and important off-flavors in milk is hydrolytic rancidity or lipolyzed flavor. The rancidity results from hydrolytic cleavage of fatty acids from milk fat by the enzyme lipase and their release as free acids.
Jeon, I.J.
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A new family of diverse skin peptides from the microhylid frog genus phrynomantis [PDF]
, 2020 A wide range of frogs produce skin poisons composed of bioactive peptides for defence against pathogens, parasites and predators. While several frog families have been thoroughly screened for skin-secreted peptides, others, like the Microhylidae, have ...
Ballet, Steven +7 more
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Suppression in Bitterness Intensity of Bitter Basic Drug by Chlorogenic Acid
CHEMICAL & PHARMACEUTICAL BULLETIN, 2017 The purpose of the study was to evaluate suppression of the bitterness intensity of bitter basic drugs by chlorogenic acid (CGA) using the artificial taste sensor and human gustatory sensation testing and to investigate the mechanism underlying bitterness suppression using 1H-NMR.
Sayuko, Shiraishi +6 more
openaire +3 more sources
Genetic sensitivity to the bitter taste of 6-n-propylthiouracil (PROP) and its association with Physiological mechanisms controlling Body Mass Index (BMI) [PDF]
, 2014 Taste sensitivity to the bitter compound 6-n-propylthiouracil (PROP) is considered a marker for individual differences in taste perception that may influence food preferences and eating behavior, and thereby energy metabolism.
Banni S +4 more
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Evaluation of α- and β-bitter Acids Content in Harvest of Czech Hops in 2016
Kvasný průmysl, 2017 The contents of α- and β-bitter acids from hops harvested in the Czech Republic in 2016 have been evaluated. Samples originated from all growing areas – Žatec, Úštěk and Tršice (77.3%, 10.7% and 11.9% of the hop garden areas in the Czech Republic).
Alexandr Mikyška +2 more
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Content of trans- and cis-iso-alpha-bitter acids as indicator of sensorial beer stability.
Kvasný průmysl, 2007 Content of cis- a trans- isomers of iso-α-bitter acids has been studied during beer storage at 8 °C, 20 °C and 30 °C. Stereoisomers of iso-α-bitter acids have been determined in beers by optimised method based on Harms and Nitzsche method.
Lenka STRAKOVÁ +3 more
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