The impact of sulphur dioxide and oxygen on the behaviour of 2-furaldehyde in beer: an industrial approach-Reference-Cited by-同舟云学术

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The impact of sulphur dioxide and oxygen on the behaviour of 2-furaldehyde in beer: an industrial approach

Published:2006-05 Issue:5 Volume:41 Page:545-552
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Carneiro Jose Ricardo,Guido Luis Ferreira,Almeida Paulo Jose,Rodrigues Jose Antonio,Barros Aquiles Araujo

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.01104.x/fullpdf

Reference23 articles.

1. Electron Spin Resonance Spin Trapping Identification of Radicals Formed during Aerobic Forced Aging of Beer

2. Further Studies on Furfural: The Influence of Raw Materials, Processing Conditions, and Pasteurization Temperatures

3. Furfural and Beer Color as Indices of Beer Flavor Deterioration

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1. The Role of Malt on Beer Flavour Stability;Fermentation;2023-05-13

2. The Influence of Transport and Storage Conditions on Beer Stability—a Systematic Review;Food and Bioprocess Technology;2022-03-05

3. Influence of pH on the Stability of 2-Substituted 1,3-Thiazolidine-4-Carboxylic Acids in Model Solutions;Journal of the American Society of Brewing Chemists;2018-10-02

4. Exploring Aldehyde Release in Beer by 4-Vinylpyridine and the Effect of Cysteine Addition on the Beer’s Pool of Bound Aldehydes;Journal of the American Society of Brewing Chemists;2018-10-02

5. Impact of Wort Amino Acids on Beer Flavour: A Review;Fermentation;2018-03-28

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