Application of a hop by-product in brewing: Reduction in the level of haze-active prolamines and improved antioxidant properties of the beer

Journal of the Institute of Brewing

Volumn 120, Issue 2, 2014, Pages 99-104

  Jelínek, Lukáš ^a   Karabín, Marcel ^a   Kotlíková, Blanka ^a   Hudcová, Tereza ^a   Dostálek, Pavel ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

Antioxidant activity; Colloidal stability; Hops; Stabilization

Indexed keywords

AGRICULTURAL ROBOTS; ANTIOXIDANTS; CARBON DIOXIDE; COLOR; EXTRACTION; FERMENTATION; PELLETIZING; STABILIZATION;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; COLLOIDAL STABILITY; HOPS; POLYPHENOL EXTRACT; SUPERCRITICAL CO2 EXTRACTION; TOTAL POLYPHENOLS;

BEER;

HUMULUS;

EID: 84897545703     PISSN: 00469750     EISSN: 20500416     Source Type: Journal    
DOI: 10.1002/jib.126     Document Type: Article

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