Characterization of Brazilian lager and brown ale beers based on color, phenolic compounds, and antioxidant activity using chemometrics

Journal of the Science of Food and Agriculture

Volumn 91, Issue 3, 2011, Pages 563-571

  Granato, Daniel ^a   Branco, Gabriel Favalli ^a   Faria, José De Assis Fonseca ^b   Cruz, Adriano Gomes ^b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Antioxidant activity; Beer; DPPH; Multivariate statistics; ORAC; Phenolic compounds

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; 6-HYDROXY-2,5,7,8-TETRAMETHYLCHROMAN-2-CARBOXYLIC ACID; ANTIOXIDANT; BIPHENYL DERIVATIVE; CHROMAN DERIVATIVE; FLAVONOID; PHENOL DERIVATIVE; PICRIC ACID; POLYPHENOLS; REACTIVE OXYGEN METABOLITE; TROLOX C;

ARTICLE; BEER; BRAZIL; COLOR; METABOLISM;

ANTIOXIDANTS; BEER; BIPHENYL COMPOUNDS; BRAZIL; CHROMANS; COLOR; FLAVONOIDS; PHENOLS; PICRATES; REACTIVE OXYGEN SPECIES;

EID: 78651096349     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4222     Document Type: Article

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