Effect of pasteurization on the protein composition and oxidative stability of beer during storage

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 50, 2012, Pages 12362-12370

  Lund, Marianne N ^a,b   Hoff, Signe ^a   Berner, Torben S ^a   Lametsch, René ^a   Andersen, Mogens L ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b NOVOZYMES A S   (Denmark)

Author keywords

beer; electron spin resonance spectroscopy; LTP1; metals; oxidative stability; pasteurization; protein composition

Indexed keywords

ESR SPECTROSCOPY; FASTER RATES; LTP1; OXIDATIVE STABILITY; PROTEIN COMPOSITION; PROTEOLYTIC ENZYME; RADICAL FORMATION; SOLUBLE PROTEINS; VOLATILE COMPOUNDS; VOLATILE PROFILE;

ELECTRON SPIN RESONANCE SPECTROSCOPY; FORESTRY; METALS; OXIDATION RESISTANCE; PASTEURIZATION; PROTEINS; VOLATILE ORGANIC COMPOUNDS;

BEER;

BACTERIAL PROTEIN; PHENOL DERIVATIVE; SACCHAROMYCES CEREVISIAE PROTEIN;

ARTICLE; BEER; ELECTRON SPIN RESONANCE; FOOD PRESERVATION; MASS FRAGMENTOGRAPHY; OXIDATION REDUCTION REACTION; PASTEURIZATION; POLYACRYLAMIDE GEL ELECTROPHORESIS; VOLATILIZATION;

BACTERIAL PROTEINS; BEER; ELECTRON SPIN RESONANCE SPECTROSCOPY; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD PRESERVATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; OXIDATION-REDUCTION; PASTEURIZATION; PHENOLS; SACCHAROMYCES CEREVISIAE PROTEINS; VOLATILIZATION;

EID: 84871342399     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf303044a     Document Type: Article

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