Results 21 to 30 of about 16,088 (210)
Different Diacetyl Perception Detected through MOX Sensors in Real-Time Analysis of Beer Samples
Chemosensors, 2023 Beer is the most consumed alcoholic beverage; with 177.5 million kiloliters produced every year, it is one of the most relevant food products. Diacetyl is a typical byproduct of yeast metabolism that is formed during the fermentation inside breweries ...
Aris Liboà +6 more
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Increased chemical acetylation of peptides and proteins in rats after daily ingestion of diacetyl analyzed by Nano-LC-MS/MS [PDF]
PeerJ, 2018 Background Acetylation alters several protein properties including molecular weight, stability, enzymatic activity, protein–protein interactions, and other biological functions.
Leticia Dias Lima Jedlicka +8 more
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Detection of Acetoin and Diacetyl by a Tobacco Mosaic Virus-Assisted Field-Effect Biosensor
Chemosensors, 2022 Acetoin and diacetyl have a major impact on the flavor of alcoholic beverages such as wine or beer. Therefore, their measurement is important during the fermentation process. Until now, gas chromatographic techniques have typically been applied; however,
Melanie Welden +7 more
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Berichte der deutschen chemischen Gesellschaft (A and B Series), 1919 n ...
Vorländer, D., von Pfeiffer, Johannes
openaire +2 more sources
Berichte der deutschen chemischen Gesellschaft, 1911 n ...
Diels, Otto, Andersonn, Erich
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RISK MANAGEMENT OF BEER FERMENTATION DIACETYL CONTROL [PDF]
, 1970 Diacetyl and 2, 3-pentandione are important contributors to beer flavor. These two compounds are grouped and reported as the vicinal diketone (VDK) content of beer. The removal of diacetyl is an important step in the maturation of beer.
Tofana, Maria +7 more
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Studies on control of diacetyl off-flavor in beer [PDF]
Sporadic outbreaks of diacetyl off-flavor in beer are a serious economic problem to the brewing industry. Studies were carried out in an attempt to improve the understanding of the problem and to experiment with new ways of controlling this defect.
Tolls, Terry Norman
core +4 more sources
Frontiers in Public Health, 2022 Coffee production workers are exposed to complex mixtures of gases, dust, and vapors, including the known respiratory toxins, diacetyl, and 2,3-pentanedione, which occur naturally during coffee roasting and are also present in flavorings used to flavor ...
Mohammed Abbas Virji +10 more
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Identification of Potential Citrate Metabolism Pathways in Carnobacterium maltaromaticum
Microorganisms, 2021 In the present study, we describe the identification of potential citrate metabolism pathways for the lactic acid bacterium (LAB) Carnobacterium maltaromaticum. A phenotypic assay indicated that four of six C.
Heng Li +5 more
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EFSA Journal, 2013 The European Food Safety Authority (EFSA) was asked by the European Commission, in accordance with Article 31 of Regulation (EC) No 178/2002, to assess a recent publication on the possible effect of diacetyl [FL‐No 07.052] in enhancing β‐amyloid‐induced ...
European Food Safety Authority
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