A contribution to Analysis of "Czech Beer" Authenticity
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F09%3APU80487" target="_blank" >RIV/00216305:26310/09:PU80487 - isvavai.cz</a>
Alternative codes found
RIV/60193697:_____/09:#0000519
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
A contribution to Analysis of "Czech Beer" Authenticity
Original language description
Total benefit effect of beer is a result of many individual contributions of natural substances present in such complicated biological material. Recently, regional mark "Czech beer" was obtained by EC. This beer is processed by traditional technology using only recommended brewery materials. Presented work is focused on proteomic and metabolomic analysis of some characteristic active substances specific for "Czech beer". Eight beer samples obtained from retail chain and/or from breweries were enrolled into this study. Polypeptides and proteins that influence beer sensory properties originated mainly from malt.The results of our preliminary study indicate that The main protein fractions in most of beers are protein Z, LTP1 and hordein/glutelin fragments. 2D analyses of Czech beer differed in several spots when compared with beer made by other technology. Further, individual beer phenolics were analyzed by HPLC and LC/MS. Concentrations of phenolics originated from malt as well as from h
Czech name
Přípěvek k analýze autenticity "Českého piva"
Czech description
Přípěvek k analýze autenticity "Českého piva"
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/2B08057" target="_blank" >2B08057: Development of modern methods to authenticity assessment of "Czech beer"</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech J. Food Scencies (Special Isue)
ISSN
1212-1800
e-ISSN
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Volume of the periodical
27
Issue of the periodical within the volume
Special is
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
4
Pages from-to
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UT code for WoS article
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EID of the result in the Scopus database
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