Effects of filtration and pasteurization process on bioactive phenolic compounds of beer-Reference-Cited by-同舟云学术

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Effects of filtration and pasteurization process on bioactive phenolic compounds of beer

Published:2021-12-13 Issue:2 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Yalçınçıray Özlem¹^ORCID,Vural Nilüfer²³^ORCID,Anlı Rahmi Ertan⁴^ORCID

Affiliation:

1. Department of Gastronomy and Culinary Arts Faculty of Fine Arts İstanbul Arel University Istanbul Turkey

2. Department of Food Processing‐ Food Technology Vocational School Ankara Yildirim Bayazit University Ankara Turkey

3. Department of Traditional, Complementary, and Integrative Medicine Practice and Research Center Institute of Public Health Ankara Yildirim Bayazit University Ankara Turkey

4. Department of Food Engineering Faculty of Engineering Ankara University Golbasi, Ankara Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16234

Reference48 articles.

1. A review of the analytical methods used for beer ingredient and finished product analysis and quality control

2. A Discussion of Polyphenols in Beer Physical and Flavour Stability

3. pH in brewing: An overview;Bamforth C.;Mbaa Tq,2001

Cited by 1 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. Mathematical modeling and optimization of pasteurization for the internal pressure and physical quality of canned beer;Heliyon;2023-11

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