THE STUDIES OF POLYPHENOLS AS ANTIOXIDANTS AND THEIR IMPACT ON BEER FLAVOUR STABILITY

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F10%3A63509457" target="_blank" >RIV/70883521:28110/10:63509457 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
THE STUDIES OF POLYPHENOLS AS ANTIOXIDANTS AND THEIR IMPACT ON BEER FLAVOUR STABILITY
Original language description
Polyphenols as antioxidants are known to have an impact on beer flavor stability mainly due to their ability to delay or prevent oxidation reactions and oxygen free radical reactions. DPPH radical scavenging activity, ABTS radical cation scavenging activity and reducing power all have been used to evaluate antioxidant activity of beer. Different antioxidant activity evaluation assays based on different reaction mechanisms might give various evaluation results. Flavour changes in aged beer constitute oneof the most serious problems in brewing. The purpose of adding antioxidants into beer is to delay or prevent this detrimental flavor changes. Therefore, polyphenol compounds could delay beer detrimental flavor changes and thus avoiding the use of exogenous antioxidant compounds (for example, ascorbate and bisulfate), that are generálky incorporated to make beer stable over time. In this review, antioxidant mechanism of polyphenols, assays to evaluate antioxidant activity, and some studi
Czech name
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Czech description
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Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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