THE PROBLEM OF LIGHTSTRUCK FLAVOR IN BEER

被引:0
|
作者
KATTEIN, U
MIEDANER, H
NARZISS, L
机构
来源
MONATSSCHRIFT FUR BRAUWISSENSCHAFT | 1988年 / 41卷 / 05期
关键词
D O I
暂无
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:205 / 208
页数:4
相关论文
共 50 条
  • [1] Photodegradation of Beer and Formation of Lightstruck Flavor
    Skoda, Jakub
    Gabriel, Petr
    Dienstbier, Miroslav
    [J]. CHEMICKE LISTY, 2016, 110 (02): : 112 - 117
  • [2] Riboflavin triplet quenchers inhibit lightstruck flavor formation in beer
    Goldsmith, MR
    Rogers, PJ
    Cabral, NM
    Ghiggino, KP
    Roddick, FA
    [J]. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS, 2005, 63 (04) : 177 - 184
  • [3] Photooxidative degradation of beer bittering principles: A key step on the route to lightstruck flavor formation in beer
    Huvaere, K
    Andersen, ML
    Skibsted, LH
    Heyerick, A
    De Keukeleire, D
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (05) : 1489 - 1494
  • [4] Fighting lightstruck beer
    不详
    [J]. CHEMICAL & ENGINEERING NEWS, 2001, 79 (22) : 72 - 72
  • [5] Mechanism for formation of the lightstruck flavor in beer revealed by time-resolved electron paramagnetic resonance
    Burns, CS
    Heyerick, A
    De Keukeleire, D
    Forbes, MDE
    [J]. CHEMISTRY-A EUROPEAN JOURNAL, 2001, 7 (21) : 4553 - 4561
  • [6] Flavin-induced photodecomposition of sulfur-containing amino acids is decisive in the formation of beer lightstruck flavor
    Huvaere, Kevin
    Andersen, Mogens L.
    Storme, Michael
    Van Bocxlaer, Jan
    Skibsted, Leif H.
    De Keukeleire, Denis
    [J]. PHOTOCHEMICAL & PHOTOBIOLOGICAL SCIENCES, 2006, 5 (10) : 961 - 969
  • [7] Flavin-induced photodecomposition of sulfur-containing amino acids is decisive in the formation of beer lightstruck flavor
    Kevin Huvaere
    Mogens L. Andersen
    Michael Storme
    Jan Van Bocxlaer
    Leif H. Skibsted
    Denis De Keukeleire
    [J]. Photochemical & Photobiological Sciences, 2006, 5 : 961 - 969
  • [8] Beer flavor
    Sone, H
    Fujii, T
    Yamano, S
    [J]. FLAVOR CHEMISTRY: THIRTY YEARS OF PROGRESS, 1999, : 167 - 173
  • [9] Determination of lightstruck character in beer by gas chromatography-mass spectroscopy
    Masuda, S
    Kikuchi, K
    Harayama, K
    Sakai, K
    Ikeda, M
    [J]. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS, 2000, 58 (04) : 152 - 154
  • [10] Belgian chemist hopes to protect beer from becoming 'lightstruck' - Welcome news for beer-lovers
    Moore, Caroline
    [J]. CHEMISTRY WORLD, 2006, 3 (11): : 34 - 34