Effect on Bioactive Compounds and Antioxidant Activity in the Brewing Process for Beers Using Rubim and Mastruz as Hop Replacements-Reference-Cited by-同舟云学术

Effect on Bioactive Compounds and Antioxidant Activity in the Brewing Process for Beers Using Rubim and Mastruz as Hop Replacements

Published:2022-04-22 Issue:2 Volume:81 Page:265-275
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Lazzari Anderson¹^ORCID,Barbosa Heloisa Dias¹^ORCID,Machado Filho Evandro Ribeiro¹^ORCID,Maldonado da Silva Lucas Henrique²^ORCID,Anjo Fernando Antônio¹^ORCID,Sato Francielle³^ORCID,Lourenzi Franco Rosa Cássia Inês⁴^ORCID,Matumoto Pintro Paula Toshimi¹^ORCID

Affiliation:

1. Programa de Pós-Graduação em Ciências de Alimentos, Universidade Estadual de Maringá, Maringá, PR, Brasil

2. Programa de Pós-Graduação em Agronomia, Universidade Estadual de Maringá, Maringá, PR, Brasil

3. Departamento de Física, Universidade Estadual de Maringá, Maringá, PR, Brasil

4. Departamento de Agronomia, Universidade Estadual de Maringá, Maringá, PR, Brasil

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2022.2053638

Reference65 articles.

1. Amber ale beer enriched with goji berries – The effect on bioactive compound content and sensorial properties

2. Fate of polyphenols and antioxidant activity of barley throughout malting and brewing

3. Application of a Novel Antioxidative Assay in Beer Analysis and Brewing Process Monitoring

4. Bioactivity of beer and its influence on human metabolism

5. Characterization of bioactive compounds and antioxidant activity of fruit beers

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