Release of phenolic flavour precursors during wort production: Influence of process parameters and grist composition on ferulic acid release during brewing
- 16 March 2008
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 111 (1), 83-91
- https://doi.org/10.1016/j.foodchem.2008.03.029
Abstract
No abstract availableKeywords
This publication has 27 references indexed in Scilit:
- Identification of a Stale-Beer-like Odorant in Extracts of Naturally Aged BeerJournal of Agricultural and Food Chemistry, 2006
- Real-Time Monitoring of 4-Vinylguaiacol, Guaiacol, and Phenol during Coffee Roasting by Resonant Laser Ionization Time-of-Flight Mass SpectrometryJournal of Agricultural and Food Chemistry, 2003
- Activity of Arabinoxylan Hydrolyzing Enzymes during Mashing with Barley Malt or Barley Malt and Unmalted WheatJournal of Agricultural and Food Chemistry, 1998
- Arabinoxylan Solubilization and Inhibition of the Barley Malt Xylanolytic System by Wheat During Mashing with Wheat Wholemeal Adjunct: Evidence for a New Class of Enzyme Inhibitors in WheatJournal of the American Society of Brewing Chemists, 1997
- Nuclear Magnetic Resonance and Methylation Analysis-Derived Structural Features of Water-Extractable Arabinoxylans from Barley (Hordeum vulgare L.) MaltsJournal of Agricultural and Food Chemistry, 1997
- Arabinoxylan and Arabinoxylan Hydrolysing Activities in Barley Malts and Worts Derived from ThemJournal of Cereal Science, 1997
- Release of the bioactive compound, ferulic acid, from malt extractsBiochemical Society Transactions, 1996
- Evidence for the presence of arabinoxylan hydrolysing enzymes in European wheat floursJournal of Cereal Science, 1995
- PAD1 encodes phenylacrylic acid decarboxylase which confers resistance to cinnamic acid in Saccharomyces cerevisiaeGene, 1994
- Synthesis of volatile phenols by Saccharomyces cerevisiae in winesJournal of the Science of Food and Agriculture, 1993