Roasting of malt and xanthohumol enrichment in beer

European Food Research and Technology

Volumn 237, Issue 2, 2013, Pages 137-148

  Wunderlich, S ^a   Wurzbacher, M ^a   Back, W ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Antioxidant; DPPH scavenging activity; Isoxanthohumol; Prooxidant; Radical formation; Roasted malt extract

Indexed keywords

ANTIOXIDANTS; CALCINATION; COLOR; ENZYMES;

ISOXANTHOHUMOL; MALT EXTRACT; PROOXIDANT; RADICAL FORMATION; SCAVENGING ACTIVITIES;

BEER;

HUMULUS;

EID: 84880771747     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-1970-5     Document Type: Article

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