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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

  • DOI - Digital Object Identifier

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

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

  • 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

  • UT code for WoS article

  • EID of the result in the Scopus database