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Effect of Vernonia amygdalina (bitter leaf) extract on brewing qualities and amino acid profiles of stout drinks from sorghum and barley malts

  • Published:1999-03 Issue:4 Volume:64 Page:507-510
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Lasekan O.O,Lasekan W.O,Babalola J.O

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference21 articles.

1. Comparative study of experimental beers brewed from millet, sorghum and barley malts;Agu;Process Biochemistry,1995

2. The development of enzymes during germination and seedling growth in Nigerian sorghum;Aisien;Starch/Starke,1983

3. AOAC (1980). Official methods of analysis. Association of Official Analytical Chemists, Washington.

4. Belitz, H. D., & Grosch, W. (1987). Food chemistry (p. 28). Springer-Verlag, Berlin.

5. The use of extruded barley, wheat and maize as adjunct in mashing;Briggs;Journal of the Institute of Brewing,1986

Cited by 4 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. Study of a Sorghum Malt Wort Supplemented with Vernonia amygdalina Extract, a Substitute Hop Compound for Bitterness;Journal of the American Society of Brewing Chemists;2023-01-24

2. Occurrence of polyfunctional thiols in sorghum beer ‘ikigage’ made with Vernonia amygdalina ‘umubirizi’;Flavour and Fragrance Journal;2012-07-27

3. Introductory Matter;Alcohol and its Role in the Evolution of Human Society;2012-04-25

4. Antimicrobial strategies for limiting bacterial contaminants in fuel bioethanol fermentations;Progress in Energy and Combustion Science;2011-06
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