• español
  • English
  • français
  • Deutsch
  • português (Brasil)
  • italiano
    • español
    • English
    • français
    • Deutsch
    • português (Brasil)
    • italiano
    • español
    • English
    • français
    • Deutsch
    • português (Brasil)
    • italiano
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Navegar

    Todo o repositórioComunidadesPor data do documentoAutoresAssuntosTítulos

    Minha conta

    Entrar

    Estatística

    Ver as estatísticas de uso

    Compartir

    Ver item 
    •   Página inicial
    • PRODUÇÃO CIENTÍFICA
    • Departamentos
    • Dpto. Ingeniería Agrícola y Forestal
    • DEP42 - Artículos de revista
    • Ver item
    •   Página inicial
    • PRODUÇÃO CIENTÍFICA
    • Departamentos
    • Dpto. Ingeniería Agrícola y Forestal
    • DEP42 - Artículos de revista
    • Ver item
    • español
    • English
    • français
    • Deutsch
    • português (Brasil)
    • italiano

    Exportar

    RISMendeleyRefworksZotero
    • edm
    • marc
    • xoai
    • qdc
    • ore
    • ese
    • dim
    • uketd_dc
    • oai_dc
    • etdms
    • rdf
    • mods
    • mets
    • didl
    • premis

    Citas

    Por favor, use este identificador para citar o enlazar este ítem:https://uvadoc.uva.es/handle/10324/55529

    Título
    Thermal deterioration of the trans-/cis-ratio of bittering agents of commercial beers
    Autor
    Blanco Fuentes, Carlos AntonioAutoridad UVA Orcid
    Caballero Caballero, IsabelAutoridad UVA Orcid
    Buffa Dunat, Martín
    Año del Documento
    2011
    Editorial
    Taylor & Francis
    Descripción
    Producción Científica
    Documento Fuente
    International Journal of Food Properties, 2011, Vol. 14, Nº. 6, págs. 1277-1285
    Resumo
    The use of reduced isomerised hop extracts to achieve both bitterness and light stability became very popular during the last decade. Changes during storage in four hop extracts and seven commercial lager beers are studied using HPLC and spectrophotometric techniques. The degradation of the iso-α-acids and tetrahydro iso-α-acids as a function of time is represented by the ratio, in percentage, of the sum of trans-isomer concentration to the sum of the cis-isomer concentration (T/C). The results provided conclusive evidence that the gradual decreased of bitterness intensity in beer was due to the degradation of iso-α-acids, notably to the instability of the trans-iso-α-acids. When the beers were stored for 14 days at 45◦C the decrease of the T/C average varied from 8.6 to 14.0%, except in lemon beer, in which case, T/C decreased 36.9%. The results allowed us to infer that in open storage and/or warm conditions the deterioration of beer was critical above 35◦C. On the other hand, the results showed that tetrahydro iso-α-acids remained unaltered.
    Materias (normalizadas)
    Beer
    Cerveza - Microbiología
    Bitterness (Taste)
    Almacenamiento
    Brewing
    Materias Unesco
    3309 Tecnología de Los Alimentos
    ISSN
    1094-2912
    Revisión por pares
    SI
    DOI
    10.1080/10942911003650288
    Version del Editor
    https://www.tandfonline.com/doi/full/10.1080/10942911003650288
    Propietario de los Derechos
    © Taylor & Francis
    Idioma
    eng
    URI
    https://uvadoc.uva.es/handle/10324/55529
    Tipo de versión
    info:eu-repo/semantics/publishedVersion
    Derechos
    openAccess
    Aparece en las colecciones
    • DEP42 - Artículos de revista [291]
    Mostrar registro completo
    Arquivos deste item
    Nombre:
    Thermal-Deterioration-of-the Trans-Cis-Ratio-of-Bittering-Agents-of-Commercial-Beers.pdf
    Tamaño:
    240.4Kb
    Formato:
    Adobe PDF
    Thumbnail
    Visualizar/Abrir
    Attribution-NonCommercial-NoDerivatives 4.0 InternacionalExceto quando indicado o contrário, a licença deste item é descrito como Attribution-NonCommercial-NoDerivatives 4.0 Internacional

    Universidad de Valladolid

    Powered by MIT's. DSpace software, Version 5.10