Effect of Maillard reaction on reducing power of malts and beers

Effect of Maillard reaction on reducing power of malts and beers

HPLC with amperometric detection was used to evaluate the reducing power of 23 beers and aqueous extracts of 17 barley malts. While brew pale malts were only slightly higher in electrochemical reducing capacity than natural barleys (about 1.3 g BHAE/kg), caramel malts with the colour of 60-450°EBC s...

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Bibliographic Details
Main Authors: Lucie Čechovská, Michael Konečný, Jan VELÍŠEK, Karel CEJPEK
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2012-12-01
Series:Czech Journal of Food Sciences
Subjects:
malting
brewing
electrochemical detection
electrochemical capacity
non-enzymatic browning
2,3-dihydro-3,5-dihydroxy-6-methyl-(4h)-pyran-4-one
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201206-0009_effect-of-maillard-reaction-on-reducing-power-of-malts-and-beers.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201206-0009_effect-of-maillard-reaction-on-reducing-power-of-malts-and-beers.php

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