Results 161 to 170 of about 165,556 (190)
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Chemistry of hop constituents. Part XXXIV. Methylation of some hop resins
Journal of the Chemical Society C: Organic, 1969The hop resins colupulone and cohulupone have been methylated using diazomethane and methyl iodide. O-Methylation was obtained with diazomethane, colupulone giving mainly 6-isobutyryl-5-methoxy-2,2,4-tri-(3-methylbut-2-enyl)cyclohex-4-ene-1,3-dione, together with a number of minor products probably corresponding to the many enol forms possible ...
B. E. Connett, J. A. Elvidge
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Influence of Mineral Nutrition on the Resin Content of the Hop Cone
Nature, 1952THE influence of manuring on the resin content of the hop cone (strobile) has been the subject of a number of investigations. Doerell1 concluded from German and Czecho-Slovakian experiments that the resin content rose when potassium and phosphorus were applied in excess of nitrogen, and more recently Zattler2, in Germany, has stated that phosphorus has
A H Burgess, F C Thompson
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The Chemistry of the Hop Resins
1967The hop plant (Humulus lupulus, H. americanus etc.) has for centuries been employed to give flavour to fermenting liquors. It is best known as the principal source of the aroma and bitter flavour of beer, and the hops which today are used for this purpose are cultivated plants which have been developed by continuous selection over at least the last ...
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Antibacterial Activity of Hop Bitter Resins Derived From Recovered Hopped Wort [PDF]
Journal of the Institute of Brewing, 1993 The growth of a thermophilic Bacillus sp. (isolated from mash vessels) in sweet wort was significantly inhibited by the addition of recovered hopped wort (centrate). Addition of 2% (v/v) centrate to cultures reduced the specific growth rate (μ) by 98% and growth was completely inhibited at 5% (v/v) level.
N. A. Smith, P. Smith
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Antibacterial action of hop resin materials
1991Abstract The antibacterial properties of hop resins has been shown to result from their ability to act as ionophores (ion-carriers). The resins conduct protons (and other ions) across cell membranes of sensitive bacteria causing inhibition of nutrient transport.
W J Simpson, J R M Hammond
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Influence of Hop Resins on Freeze Injury to Escherichia coli
Food Science and Technology Research, 1998 FUKAO, Tadashi, OHTA, Yoshiyuki
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Hop maturation and resin formation. Effects of extended harvestings on subsequent hop crops
Journal of the Science of Food and Agriculture, 1975AbstractCommercial harvestings of hops (Humulus lupuhlus L, var., Pride of Ringwood) were conducted over a 5 week period encompassing normal harvest time. The effect on yield and α‐acid content of the crop was determined, as was the effect on the subsequent crop.
Raymond N. Skinner +4 more
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Hop maturation and resin formation: Field trials
Journal of the Science of Food and Agriculture, 1974AbstractThe resin and essential oil contents of hops (Humulus lupulus L., var., Pride of Ringwood) together with cone weight were studied over a period of 4 weeks prior to and 1 week subsequent to the estimated time of normal harvesting. The petrol ether‐ and methanol‐soluble fractions of the hop cone showed no significant change during this period ...
Raymond N. Skinner +3 more
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ELECTROPHORETIC SEPARATION OF HOP RESINS AND THEIR TRANSFORMATION PRODUCTS
Journal of the Institute of Brewing, 1961Paper electrophoresis can be used to differentiate hop resins including humulone, lupulone, hulupone and their oxidation and conversion products, and satisfactory conditions for such separation are described.
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The Stability of Hop (Humulus lupulus L.) Resins During Long-Period Storage
Plants, 2023Iztok Jože Košir +2 more
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