Hop beta acids: Properties, significance and utilization

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F14%3A%230000927" target="_blank" >RIV/60193697:_____/14:#0000927 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60193697:_____/14:#0000957

Výsledek na webu

<a href="http://www.kvasnyprumysl.cz/en/journal/2014/4/" target="_blank" >http://www.kvasnyprumysl.cz/en/journal/2014/4/</a>

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Hop beta acids: Properties, significance and utilization

Popis výsledku v původním jazyce

Hop beta acids, the vital components of hop resins, are important on three levels ? brewer, antimicrobial, and physiological. In the brewing industry, low solubility in aqueous solutions and the ability to oxidation into more soluble products is the defining characteristic of beta acids. Oxidation occurs in the course of processing and storage of hops and to a small extent also during beer production. Beers hopped by preoxidized beta acids have strong sensory bitterness. The bittering yield of oxidationproducts of hop beta acids is approximately 35?40% of the iso-alpha acids? bitterness intensity. A wide range of evidence of the biological and pharmacological effects of hop bitter acids, especially the effects of beta acids has been collected. Hop acids are potential sources of treatment or prevention of many diseases, including cancer, diabetes, osteoporosis, cardiovascular diseases, inflammatory and metabolic disorders. In addition, the antimicrobial effects of beta acids against di

Název v anglickém jazyce

Hop beta acids: Properties, significance and utilization

Popis výsledku anglicky

Hop beta acids, the vital components of hop resins, are important on three levels ? brewer, antimicrobial, and physiological. In the brewing industry, low solubility in aqueous solutions and the ability to oxidation into more soluble products is the defining characteristic of beta acids. Oxidation occurs in the course of processing and storage of hops and to a small extent also during beer production. Beers hopped by preoxidized beta acids have strong sensory bitterness. The bittering yield of oxidationproducts of hop beta acids is approximately 35?40% of the iso-alpha acids? bitterness intensity. A wide range of evidence of the biological and pharmacological effects of hop bitter acids, especially the effects of beta acids has been collected. Hop acids are potential sources of treatment or prevention of many diseases, including cancer, diabetes, osteoporosis, cardiovascular diseases, inflammatory and metabolic disorders. In addition, the antimicrobial effects of beta acids against di

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

<a href="/cs/project/QI91B227" target="_blank" >QI91B227: Význam beta-kyselin chmele pro české pivo</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2014

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Kvasný Průmysl

ISSN

0023-5830

e-ISSN

—

Svazek periodika

60

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

10

Strana od-do

96-105

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—