A contribution to analysis of 'czech beer' authenticity

Czech Journal of Food Sciences

Volumn 27, Issue SPEC. ISS., 2009, Pages

  Obruca S ^a   Marova I ^a   Parilova K ^a   Muller L ^a   Zdrahal Z ^b   Mikulikova R ^c  

^a BRNO UNIVERSITY OF TECHNOLOGY   (Czech Republic)

^b MASARYK UNIVERSITY   (Czech Republic)

^c Malting Institute Brno   (Czech Republic)

Author keywords

Authenticity; Czech beer; Hop; Malt; Natural substance; Phenolics

Indexed keywords

HUMULUS;

EID: 68949203211     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/1060-cjfs     Document Type: Conference Paper

References (3)

1. PERROCHEAU L., ROGNIAUX H., BOIVIN P., MARION D. (2005): Probing heat-stable water-soluble proteins from barley to malt and beer. Proteomics, 5: 2849-2858.
2. SILVA R, FERREIRA I.M.P.L.V., TEIXEIRA N. (2006): Polypeptides and proteins that influence beer foam quality and analytical methods used in their study. Quimica Nova, 29: 1326-1331.
3. ZIMMERMANN B.F., GALENSA R. (2007): One for all-all for one: proof of authenticity and tracing of foods with flavonoids Analysis of proanthocyanidins in barley and malt. European Food Research and Technology, 224: 385-393.