Impact of colour adjustment on flavour stability of pale lager beers with a range of distinct colouring agents-Reference-Cited by-同舟云学术

Impact of colour adjustment on flavour stability of pale lager beers with a range of distinct colouring agents

Published:2011-04 Issue:3 Volume:125 Page:850-859
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Furukawa Suárez Andrés,Kunz Thomas,Cortés Rodríguez Natalia,MacKinlay James,Hughes Paul,Methner Frank-Jürgen

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. (MEBAK). Mitteleuropäische Brautechnische Analysenkommission. E.V. 4. Auflage. Selbstverlag der MEBAK;Brautechnische Analysenmethoden Band,2002

2. Malt: Its role in oxidation;Cantrell;Tech. Q. Master Brewers Association of the Americas,1996

3. Caramel Products (2007). D.D. Williamson & Co. Inc. [online] Available at: Accessed 31.01.07.

4. Carlson Filtration Ltd. XE 400 (2007). Carlson Filtration Ltd. [online] Product specifications. Filtration level and nominal micron rating and physical data. Available at: Accessed 16.07.07.

5. Development of Maillard reaction related characteristics during malt roasting;Coghe;Journal of the Institute of Brewing,2006

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Differences in structure, stability and antioxidant activity of melanoidins from lager and ale beers;LWT;2024-08

2. Tribo-rheology of alcoholic and non-alcoholic beer;Journal of the Institute of Brewing;2023-08-30

3. Assessment of the Prediction Power of Forced Ageing Methodology on Lager Beer Aldehyde Evolution during Maritime Transportation;Molecules;2023-05-19

4. Effects of Mash Chelator Addition on Transition Metal Content and Oxidative Stability of Brewer's Wort;BREW SCI;2023

5. The influence of storage conditions on the chemistry and flavor of hoppy ales;Food Chemistry;2022-11