An early development of the nonenal potential in the malting process

European Food Research and Technology

Volumn 220, Issue 2, 2005, Pages 200-206

  Guido, Luís F ^a   Boivin, Patrick ^b   Benismail, Nizar ^b   Gonçalves, Cristina R ^c   Barros, Aquiles A ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b IFBM Inst Francais Des Boissons D   (France)

^c MALTIBERICA Sociedade Produtora D ^*  (Portugal)

Author keywords

Barley; Beer ageing; Flavour stability; Kilning; Malt; Nonenal potential

Indexed keywords

ALDEHYDES; BEVERAGES; BREWERIES; DECOMPOSITION; ENZYMES; FATTY ACIDS; FLAVORS; KILNS; OXIDATION;

BARLEY; BEER AGEING; FLAVOR STABILITY; KILNING; MALT; NONENAL POTENTIAL;

FOOD PROCESSING;

HORDEUM VULGARE SUBSP. VULGARE;

EID: 17444404227     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-1079-y     Document Type: Article

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