The influence of Hopping on Formation of carbonyl Compounds During Storage of Beer
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F14864347%3A_____%2F11%3A%230000349" target="_blank" >RIV/14864347:_____/11:#0000349 - isvavai.cz</a>
Alternative codes found
RIV/60193697:_____/11:#0000652
Result on the web
<a href="http://www.scientificsocieties.org/jib/abstracts/2011/G-2011-0314-1050.htm" target="_blank" >http://www.scientificsocieties.org/jib/abstracts/2011/G-2011-0314-1050.htm</a>
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
The influence of Hopping on Formation of carbonyl Compounds During Storage of Beer
Original language description
Pilot scale brewing trials were performed that focused on the determination of the influence of hop pellet dosage and timing on carbonyl compounds in srored beer. The reducing activity of experimental worts, beers and stored beers appeared to depend on the hop pellets dose.
Czech name
—
Czech description
—
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/1B44061" target="_blank" >1B44061: Application of modern methods of antioxidant activity determination to assessement of hop quality and sensorial stability of beer.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of the Institute of Brewing
ISSN
0046-9750
e-ISSN
—
Volume of the periodical
117
Issue of the periodical within the volume
1
Country of publishing house
GB - UNITED KINGDOM
Number of pages
8
Pages from-to
47-54
UT code for WoS article
—
EID of the result in the Scopus database
—