Kinetic studies of main wort flavor compounds and iso-α-acids during wort boiling: a review-Reference-Cited by-同舟云学术

Kinetic studies of main wort flavor compounds and iso-α-acids during wort boiling: a review

Published:2017-03-17 Issue:9 Volume:243 Page:1485-1495
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Huang Yarong,Tippmann Johannes,Becker Thomas

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s00217-017-2858-6/fulltext.html

Reference105 articles.

1. Miedaner H (1986) Wort boiling today—old and new aspects. J Inst Brew 92(4):330–335

2. O’Rourke T (2002) The function of wort boiling. The Brewer International:17–19

3. De Schutter DP (2008) The influence of thermal load during wort boiling on the flavour stability of beer. Catholic University of Leuven, Belgium, Ph.D. thesis

4. De Schutter DP, Derdelinckx G, Delvaux F R (2007) Flavour impact of innovative wort boiling technologies. Cerevisia and Biotechnology 32(3):162–176

5. Nierop SNE, Evans DE, Axcell BC, Cantrell IC, Rautenbach M (2004) Impact of different wort boiling temperatures on the beer foam stabilizing properties of lipid transferprotein 1. J Agric Food Chem 52:3120–3129

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