Results 41 to 50 of about 884,551 (187)

Transcriptome analysis of bitter acid biosynthesis and precursor pathways in hop (Humulus lupulus)

BMC Plant Biology, 2013
Background Bitter acids (e.g. humulone) are prenylated polyketides synthesized in lupulin glands of the hop plant (Humulus lupulus) which are important contributors to the bitter flavour and stability of beer.
Clark Shawn M, Vaitheeswaran Vinidhra, Ambrose Stephen J, Purves Randy W, Page Jonathan E   +4 more
doaj   +1 more source

Individual differences in sensitivity to bitterness focusing on oat and pea preparations

Future Foods, 2022
Growing interest in plant-based alternative products offers hope for a more sustainable future. Oat and pea are among the most potential raw materials, due to their nutritional value and their widespread growth.
Helen Vaikma, Grete Metsoja, Anastassia Bljahhina, Sirli Rosenvald   +3 more
doaj   +1 more source

Direct characterization of bitter acids in a crude hop extract by liquid chromatography-atmospheric pressure chemical ionization mass spectrometry

, 2004
The applicability of on-line coupling of reversed-phase high-performance liquid chromatography to atmospheric pressure ionization tandem mass spectrometry for the separation and characterization of hop acids mixture from the crude extract of Humulus ...
Xiao, HB, Xu, Q., Liang , X., Xiao, H., Zhang, XZ, Liang, XM, Zhang, X., Xu, Q   +7 more
core   +1 more source

Integrated Metabolomic and Transcriptomic Analysis Reveals the Effect of Artificial Shading on Reducing the Bitter Taste of Bamboo Shoots

Horticulturae, 2022
Bamboo shoot is a delicious and nutritious forest vegetable. It has been found that bamboo shoots collected from low-light environments have a less bitter taste.
Yongjian Huang, Hang Xun, Guilin Yi, Ti Li, Xi Yao, Feng Tang   +5 more
doaj   +1 more source

Addition of Hop (Humulus Lupulus L.) Bitter Acids Yields Modification of Malt Protein Aggregate Profiles during Wort Boiling

, 2023
Hop bitter acids are used in the brewing industry to give beer bitterness. However, much of this bitterness is lost during processing, specifically during the wort boiling step.
Brian Gibson (3945470), Mariana B. C. Pinto (14857177), Philip C. Wietstock (3224661), Juri Rappsilber (44930), Flavio L. Schmidt (14857180)   +4 more
core   +2 more sources

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, L. Protsenko, R. Rudyk, O. Svirchevska   +3 more
doaj   +1 more source

Determination of free amino acids in cheeses from the Czech market

Czech Journal of Food Sciences, 2009
High performance liquid chromatography (HPLC) method with the pre-column derivatisation by AccQ*Tag agent and following determination of these derivates after their separation in reverse phase column followed by fluorescent detection was used for the ...
Ivana Kabelová, Markéta Dvořáková, Hana Čížková, Pavel Dostálek, Karel Melzoch   +4 more
doaj   +1 more source

Sub- and Supercritical Extraction of Slovenian Hops (Humulus lupulus L.) Aurora Variety Using Different Solvents

Plants, 2021
This work investigates the efficiency of supercritical fluid extraction of hops with a variety of solvents including carbon dioxide (CO2), propane, sulfur hexafluoride (SF6), and dimethyl ether (DME) at various densities (low-density and high-density ...
Katja Bizaj, Mojca Škerget, Iztok Jože Košir, Željko Knez   +3 more
doaj   +1 more source

Hop (Humulus lupulus)-Derived Bitter Acids as Multipotent Bioactive Compounds

, 2009
Hop acids, a family of bitter compounds derived from the hop plant (Humulus lupulus), have been reported to exert a wide range of effects, both in vitro and in vivo.
De Bosscher, Karolien, De Keukeleire, Denis, Heyerick, Arne, Haegeman, Guy, Van Cleemput, Marjan, Cattoor, Ko   +5 more
core   +1 more source

Research Progress on Bitter Substances in Citrus Fruits [PDF]

Shipin Kexue
Bitterness affects consumer acceptance of foods as a taste sensation generally considered undesirable. The bitter taste of plant foods originates from compounds such as phenolics, terpenoids, alkaloids, and amino acids.
ZHAO Xiaona, GUAN Jilan, TIAN Xiangtao, RU Chao, GUO Zhenyu, LIANG Qingqing, ZHU Shuyu, LU Zhoumin
doaj   +1 more source