Hop proanthocyanidins for the fining of beer-Reference-Cited by-同舟云学术

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Hop proanthocyanidins for the fining of beer

Published:2015-09-16 Issue:4 Volume:121 Page:490-495
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Linforth R. S. T.¹,Westwood K.²,Somani A.³,Doherty N.³,Cook D. J.³

Affiliation:

1. Food Sciences, School of Biosciences; Sutton Bonington Campus, University of Nottingham LE12 5RD; UK

2. Barth Innovations Ltd, Hop Pocket Lane; Paddock Wood, Kent TN12 6DQ; UK

3. Brewing Science Department, School of Biosciences; Sutton Bonington Campus, University of Nottingham LE12 5RD; UK

Publisher

Wiley

Subject

Food Science

Reference24 articles.

1. Turbidity and haze formation in beer-insights and overview;Steiner;J. Inst. Brew.,2010

2. A discussion of polyphenols in beer physical and flavour stability;Aron;J. Inst. Brew.,2010

3. Effects of protein-polyphenol interactions on beverage haze, stabilization and analysis;Siebert;J. Agric. Food Chem.,1999

4. Formation of protein-polyphenol haze in beverages;Siebert;J. Agric. Food Chem.,1996

Cited by 6 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. What is new on the hop extraction?;Trends in Food Science & Technology;2019-11

2. Characterisation of high molecular weight hop proanthocyanidins using Analytical Ultracentrifugation;Scientific Reports;2019-09-02

3. Fermented Beverages Produced by Mixed Cultures, Pure Cultures, and Defined Cocultures;Fermented Beverages;2019

4. Recovery of high added-value compounds from brewing and distillate processing by-products;Sustainable Recovery and Reutilization of Cereal Processing By-Products;2018

5. Brown beer vinegar: A potentially functional product based on its phenolic profile and antioxidant activity;Journal of the Serbian Chemical Society;2018

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