Přípěvek k analýze autenticity "Českého piva"
Identifikátory výsledku
Kód výsledku v 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>
Nalezeny alternativní kódy
RIV/60193697:_____/09:#0000519
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
A contribution to Analysis of "Czech Beer" Authenticity
Popis výsledku v původním jazyce
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
Název v anglickém jazyce
A contribution to Analysis of "Czech Beer" Authenticity
Popis výsledku anglicky
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
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
<a href="/cs/project/2B08057" target="_blank" >2B08057: Vývoj moderních metod pro hodnocení autenticity "českého piva"</a><br>
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Ostatní
Rok uplatnění
2009
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Czech J. Food Scencies (Special Isue)
ISSN
1212-1800
e-ISSN
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Svazek periodika
27
Číslo periodika v rámci svazku
Special is
Stát vydavatele periodika
CZ - Česká republika
Počet stran výsledku
4
Strana od-do
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Kód UT WoS článku
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EID výsledku v databázi Scopus
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