Impact of Dealcoholization by Osmotic Distillation on Metabolic Profile, Phenolic Content, and Antioxidant Capacity of Low Alcoholic Craft Beers with Different Malt Compositions-Reference-Cited by-同舟云学术

Impact of Dealcoholization by Osmotic Distillation on Metabolic Profile, Phenolic Content, and Antioxidant Capacity of Low Alcoholic Craft Beers with Different Malt Compositions

Published:2021-04-15 Issue:16 Volume:69 Page:4816-4826
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Petrucci Rita¹^ORCID,Di Matteo Paola²,Sobolev Anatoly P.³,Liguori Loredana⁴,Albanese Donatella⁴,Proietti Noemi³,Bortolami Martina¹,Russo Paola²

Affiliation:

1. Department of Basic and Applied Sciences for Engineering, Sapienza University of Rome, Via del Castro Laurenziano 7, 00161 Rome, Italy

2. Department of Chemical Engineering Materials Environment, Sapienza University of Rome, Via Eudossiana 18, 00184 Rome, Italy

3. “Segre-Capitani” Magnetic Resonance Laboratory, Institute for Biological Systems, National Research Council (CNR), via Salaria km 29.300, Monterotondo, 00015 Rome, Italy

4. Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Salerno, Italy

Funder

Ministero dell?Istruzione, dell?Universit? e della Ricerca

Sapienza Universit? di Roma

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c00679

Reference53 articles.

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3. Nutritional and Health Benefits of Beer

4. Dietary intakes and food sources of phenolic acids in the European Prospective Investigation into Cancer and Nutrition (EPIC) study

5. Effects of moderate beer consumption on health and disease: A consensus document

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