Effects of processing steps on the phenolic content and antioxidant activity of beer

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 4, 2011, Pages 1249-1255

  Leitao, Céline ^a,b   Marchioni, Eric ^a   Bergaentzlé, Martine ^a   Zhao, Minjie ^a   Didierjean, Luc ^b   Taidi, Behnam ^b   Ennahar, Saïd ^a  

^a INSTITUT DE RECHERCHES SUBATOMIQUES   (France)

^b Carlsberg Group   (France)

Author keywords

ABTS; antioxidant activity; Beer; liquid chromatography; polyphenol

Indexed keywords

ABTS; ANALYTICAL METHOD; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT ACTIVITY; ANTIOXIDANT COMPOUNDS; BUFFERED SOLUTIONS; CAFFEIC ACIDS; EPICATECHIN; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; POLYPHENOLIC CONTENT; POLYPHENOLS; PROCESSING STEPS; RADICAL CATIONS; SULFONIC ACID;

BEER; ETHANOL; FERMENTATION; LIQUIDS; PHENOLS;

LIQUID CHROMATOGRAPHY;

2,2' AZINO DI (3 ETHYLBENZOTHIAZOLINE) 6 SULFONIC ACID; 2,2'-AZINO-DI-(3-ETHYLBENZOTHIAZOLINE)-6-SULFONIC ACID; ANTIOXIDANT; BENZOTHIAZOLE DERIVATIVE; DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS; SULFONIC ACID DERIVATIVE;

ARTICLE; BEER; FERMENTATION; FOOD HANDLING; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; METHODOLOGY;

ANTIOXIDANTS; BEER; BENZOTHIAZOLES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FLAVONOIDS; FOOD HANDLING; HOT TEMPERATURE; INDICATORS AND REAGENTS; PHENOLS; SULFONIC ACIDS;

EID: 79951749486     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf104094c     Document Type: Article

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