منابع مشابه
New Procedures to Improve the Flavor Stability of Beer
Palliatives for enhancing the stability of beer flavor have been evaluated by organoleptic tests, but primarily by use of an accelerated aging technique, followed by estimation of staling substances using thiobarbituric acid (TBA). TBA has also been used to trace the quantities of carbonyl compounds and their precursors through malting and brewing and in beer treated with palliatives and substa...
متن کاملsemi-analytical solution for static and forced vibration problems of laminated beams through smooth fundamental functions method
در این پایان نامه روش جدیدی مبتنی بر روش حل معادلات دیفرانسیل پارهای بر اساس روش توابع پایه برای حل مسایل ارتعاش اجباری واستاتیک تیرها و صفحات لایه ای ارایه شده است که می توان تفاوت این روش با روش های متداول توابع پایه را در استفاده از توابع هموار در ارضاء معادلات حاکم و شرایط مرزی دانست. در روش ارایه شده در این پایاننامه از معادله تعادل به عنوان معادله حاکم بر رفتار سیستم استفاده شده است که مو...
15 صفحه اولA simple HPLC method for determining the purine content of beer and beer-like alcoholic beverages.
Several methods for quantifying the purine content in food and drink have been described using high-performance liquid chromatography (HPLC). We have developed an improved HPLC method that is based on a method reported by Kaneko et al. and that is more sensitive yet simple, and suitable for determining the purine content of beer and beer-like alcoholic beverages. Quantitative HPLC separation wa...
متن کاملFurther insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.
This work attempts to measure the importance of methional and phenylacetaldehyde on the flavor stability of beer, as direct participants or as indicators of aroma deterioration. A trained sensory panel identified the most important descriptors related to the typical aroma of aged beer: "malty", "honey-like", "cooked potato", and "metallic". By GC-olfactometry analysis, six aromatic zones relate...
متن کاملEffect of Oxygen Supply on Flavor Formation During Continuous Alcohol-free Beer Production: A Model Study
J. Am. Soc. Brew. Chem. 66(4):233-238, 2008 The influence of oxygen supply on the formation and conversion of the most important flavor compounds during continuous, alcohol-free beer production was studied in a complex model medium. The medium contained inorganic salts, nutrients, and aldehydes (hexanal, 2-methyl propanal, 3-methyl butanal, and furfural) and mimicked real brewery wort, with the...
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ژورنال
عنوان ژورنال: JOURNAL OF THE BREWING SOCIETY OF JAPAN
سال: 1995
ISSN: 0914-7314,2186-4012
DOI: 10.6013/jbrewsocjapan1988.90.919