Identification by NMR of key compounds present in beer distillates and residual phases after dealcoholization by vacuum distillation-Reference-Cited by-同舟云学术

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Identification by NMR of key compounds present in beer distillates and residual phases after dealcoholization by vacuum distillation

Published:2020-05-12 Issue:10 Volume:100 Page:3971-3978
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Labrado David¹,Ferrero Sergio²,Caballero Isabel¹,Alvarez Celedonio M²,Villafañe Fernando²,Blanco Carlos A¹^ORCID

Affiliation:

1. Dpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos). E.T.S. Ingenierías AgrariasUniversidad de Valladolid Palencia Spain

2. GIR MIOMET‐IU CINQUIMA‐Química Inorgánica, Facultad de Ciencias, Campus Miguel DelibesUniversidad de Valladolid Valladolid Spain

Funder

Consejería de Educación, Junta de Castilla y León

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10441

Reference36 articles.

1. Flavour-active volatile compounds in beer: production, regulation and control

2. Non-alcoholic beer production – an overview

3. Low-alcohol Beers: Flavor Compounds, Defects, and Improvement Strategies

4. Assessment of quality and production process of a non‐alcoholic stout beer using reverse osmosis

5. A review of methods of low alcohol and alcohol-free beer production

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1. Low alcoholic malted beverage: A review on production strategies and challenges;Food and Humanity;2024-05

2. Nitrogen and phosphorus trends in lake sediments of China may diverge;Nature Communications;2024-03-26

3. Predicting and improving complex beer flavor through machine learning;Nature Communications;2024-03-26

4. Bioethanol production by Enterobacter hormaechei through carbon monoxide‐rich syngas fermentation;International Journal of Energy Research;2022-09-08

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