Influence of malt on the xanthohumol and isoxanthohumol behavior in pale and dark beers: A micro-scale approach

Food Research International

Volumn 44, Issue 1, 2011, Pages 351-359

  Magalhães, Paulo J ^a   Almeida, Suzete M ^a   Carvalho, Ana M ^a   Gonçalves, Luís M ^a   Pacheco, João G ^a   Cruz, José M ^b   Guido, Luís F ^a   Barros, Aquiles A ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b IBESA Instituto de Bebidas e Saú   (Portugal)

Author keywords

Antioxidant activity; Beer; Malt; Melanoidins; Polyphenols; Xanthohumol

Indexed keywords

ANTI-OXIDANT ACTIVITIES; BEER; MALT; MELANOIDINS; POLYPHENOLS; XANTHOHUMOL;

ADSORPTION; CALCINATION; CHEMICAL PROPERTIES; CHROMATOGRAPHY; ENZYMES; ISOMERS; MOLECULAR WEIGHT; PHENOLS; PLANTS (BOTANY);

ISOMERIZATION;

EID: 78651508497     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.10.008     Document Type: Article

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