منابع مشابه
A Colorimetric Procedure for the Measurement of Dimethyl Sulfide in Water, Wort, and Beer
A colorimetric method is presented for the quanti tat ive determination of dimethyl sulfide (DMS) in water, wort, and beer. The method is based on the formation of a complex between DMS and sodium nitroprusside. The DMS-sodium nitroprusside complex which is formed under alkaline conditions turns pink when the solution is acidified. The pink complex has an absorption maximum at 520 nm. Details o...
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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...
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Category learning is an important aspect of expertise development which had been little studied in the chemosensory field. The wine literature suggests that through repeated exposure to wines, sensory information is stored by experts as prototypes. The goal of this study was to further explore this issue using beers. We tested the ability of beer consumers to correctly categorize beers from two...
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Gluten content from barley, rye, wheat and in certain oat varieties, must be avoid in individuals with celiac disease. In most of the Western countries, the level of gluten content in food to be considered as gluten-free products is below 20 parts per million measured by ELISA based on specific anti-gluten peptide antibody. However, in beverages or food suffering complex hydrolytic processes as...
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ژورنال
عنوان ژورنال: Journal of the Institute of Brewing
سال: 1971
ISSN: 0046-9750
DOI: 10.1002/j.2050-0416.1971.tb03371.x