Classification of Czech Hops According to their Contents of Prenylflavonoids

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F15%3A43899322" target="_blank" >RIV/60461373:22330/15:43899322 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Classification of Czech Hops According to their Contents of Prenylflavonoids

Popis výsledku v původním jazyce

The prenylated flavonoids are hop components with the most beneficial health effects. Information about their content and the dynamics of their decrease during hops processing is necessary for the production of beer with an increased content of these substances. This study deals with the long-term monitoring of the prenylflavonoids and ?-bitter acids contents and their ratios in the whole spectrum of domestic hop varieties as well as with changes in these parameters during storage and hop processing. It was confirmed that the newly cultivated Agnus and Vital varieties are the varieties with the highest contents of prenylated flavonoids. As a result, the Vital variety is particularly useful in non-brewing applications. Based on the monitoring of the decrease in the levels of these components during hop processing it was recognised that development of new gentler methods, particularly for the hop drying would be necessary. These methods should minimize the risk of thermal and oxidative degradation.

Název v anglickém jazyce

Classification of Czech Hops According to their Contents of Prenylflavonoids

Popis výsledku anglicky

The prenylated flavonoids are hop components with the most beneficial health effects. Information about their content and the dynamics of their decrease during hops processing is necessary for the production of beer with an increased content of these substances. This study deals with the long-term monitoring of the prenylflavonoids and ?-bitter acids contents and their ratios in the whole spectrum of domestic hop varieties as well as with changes in these parameters during storage and hop processing. It was confirmed that the newly cultivated Agnus and Vital varieties are the varieties with the highest contents of prenylated flavonoids. As a result, the Vital variety is particularly useful in non-brewing applications. Based on the monitoring of the decrease in the levels of these components during hop processing it was recognised that development of new gentler methods, particularly for the hop drying would be necessary. These methods should minimize the risk of thermal and oxidative degradation.

Druh

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

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

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Projekt

<a href="/cs/project/QI111B053" target="_blank" >QI111B053: Nové postupy pro využití zemědělských surovin a produkci hlavních druhů potravin zvyšující jejich kvalitu, bezpečnost, konkurenceschopnost a výživový benefit spotřebiteli.</a><br>

Návaznosti

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

Rok uplatnění

2015

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

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Svazek periodika

61

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

62-68

Kód UT WoS článku

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EID výsledku v databázi Scopus

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