Cargando…

A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers

There are a significant number of analytical methodologies employing different techniques to determine phenolic compounds in beverages. However, these methods employ long sample preparation processes and great time consumption. The aim of this paper was the development of a simple method for evaluat...

Descripción completa

Detalles Bibliográficos
Autores principales:	Silva, Marcelo Coelho, dos Anjos, Jeancarlo Pereira, Guarieiro, Lilian Lefol Nani, Machado, Bruna A. Souza
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8399525/ https://www.ncbi.nlm.nih.gov/pubmed/34443310 http://dx.doi.org/10.3390/molecules26164716

Ejemplares similares

Study of environmental data from vehicle’s sensors and its aplicability to complement climate mapping from automatic meteorological stations and assess covid-19 impact
por: Lopes, Philippe Cedraz, et al.
Publicado: (2021)

Beer Phenolic Composition of Simple Phenols, Prenylated Flavonoids and Alkylresorcinols
por: Boronat, Anna, et al.
Publicado: (2020)

Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer
por: Borșa, Andrei, et al.
Publicado: (2022)

The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health
por: Ambra, Roberto, et al.
Publicado: (2021)

Mycotoxin profiling of 1000 beer samples with a special focus on craft beer
por: Peters, Jeroen, et al.
Publicado: (2017)

Beer‐spoilage characteristics of Staphylococcus xylosus newly isolated from craft beer and its potential to influence beer quality
por: Yu, Zhimin, et al.
Publicado: (2019)

An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends
por: Nardini, Mirella
Publicado: (2023)

A comprehensive review of the benefits of drinking craft beer: Role of phenolic content in health and possible potential of the alcoholic fraction
por: Tirado-Kulieva, Vicente Amirpasha, et al.
Publicado: (2023)

Representations of Low(er) Alcohol (Craft) Beer in the United States
por: Myles, Colleen C., et al.
Publicado: (2022)

The Value of Craft Beer Styles: Evidence from the Italian Market
por: Bimbo, Francesco, et al.
Publicado: (2023)

Sour Beer as Bioreservoir of Novel Craft Ale Yeast Cultures
por: Nasuti, Chiara, et al.
Publicado: (2023)

Lachancea quebecensis a Novel Isolate for the Production of Craft Beer
por: Galaz, Valeria, et al.
Publicado: (2023)

Influence of Brewing Process on the Profile of Biogenic Amines in Craft Beers
por: Gil, Renato L., et al.
Publicado: (2022)

Physicochemical Properties and Antioxidant Activity of Portuguese Craft Beers and Raw Materials
por: Silva, Sara, et al.
Publicado: (2022)

Bread as a Valuable Raw Material in Craft Ale Beer Brewing
por: Martin-Lobera, Carlos, et al.
Publicado: (2022)

Impact of Dealcoholization by Osmotic Distillation on Metabolic Profile, Phenolic Content, and Antioxidant Capacity of Low Alcoholic Craft Beers with Different Malt Compositions
por: Petrucci, Rita, et al.
Publicado: (2021)

Application of NMR and Chemometrics for the Profiling and Classification of Ale and Lager American Craft Beer
por: Vasas, Morgan, et al.
Publicado: (2021)

Consumer acceptance of upcycled craft beer: a New Zealand case study
por: Goodman-Smith, Francesca, et al.
Publicado: (2023)

Bioactive Properties and Phenolic Composition of Wood-Aged Beers: Influence of Oak Origin and the Use of Pale and Dark Malts
por: Machado, Julio C., et al.
Publicado: (2023)

Extraction of Antioxidant Compounds from Brazilian Green Propolis Using Ultrasound-Assisted Associated with Low- and High-Pressure Extraction Methods
por: Teixeira, Thiago Dantas, et al.
Publicado: (2023)

Tasting the Italian Terroir through Craft Beer: Quality and Sensory Assessment of Cascade Hops Grown in Central Italy and Derived Monovarietal Beers
por: Carbone, Katya, et al.
Publicado: (2021)

Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production
por: Ciont, Călina, et al.
Publicado: (2022)

Effect of the Addition of Lemongrass (Cymbopogon citratus) on the Quality and Microbiological Stability of Craft Wheat Beers
por: Belcar, Justyna, et al.
Publicado: (2022)

Use of Coffee Bean Bagasse Extracts in the Brewing of Craft Beers: Optimization and Antioxidant Capacity
por: Chacón-Figueroa, Isabel H., et al.
Publicado: (2022)

Comparative analysis of mycotoxin, pesticide, and elemental content of Canarian craft and Spanish mainstream beers
por: González, Pablo Alonso, et al.
Publicado: (2023)

Addition of Spirulina to Craft Beer: Evaluation of the Effects on Volatile Flavor Profile and Cytoprotective Properties
por: Taiti, Cosimo, et al.
Publicado: (2023)

Phenolics Profile and Antioxidant Activity of Special Beers
por: Nardini, Mirella, et al.
Publicado: (2020)

Biomodulation of Physicochemical Parameters, Aromas, and Sensory Profile of Craft Beers by Using Non-Saccharomyces Yeasts
por: Peces-Pérez, Rosa, et al.
Publicado: (2022)

Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer
por: Canonico, Laura, et al.
Publicado: (2022)

Electrochemical Evaluation of Cd, Cu, and Fe in Different Brands of Craft Beers from Quito, Ecuador
por: López-Balladares, Oscar, et al.
Publicado: (2023)

Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer
por: Galli, Viola, et al.
Publicado: (2023)

Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom Pleurotus eryngii
por: Cirlincione, Fortunato, et al.
Publicado: (2023)

A Binary Logistic Regression Model as a Tool to Predict Craft Beer Susceptibility to Microbial Spoilage
por: Rodríguez-Saavedra, Magaly, et al.
Publicado: (2021)

Biogas production from malt bagasse from craft beer industry: kinetic modeling and process simulation
por: Tschoeke, Isabelle Cristine Prohmann, et al.
Publicado: (2023)

The Phenolic Compounds’ Role in Beer from Various Adjuncts
por: Gribkova, Irina N., et al.
Publicado: (2023)

Targeted phenolic profile of radler beers by HPLC-ESI-MS/MS: the added value of hesperidin to beer antioxidants
por: Di Matteo, Paola, et al.
Publicado: (2022)

Effect of Experimental Parameters on the Extraction of Grape Seed Oil Obtained by Low Pressure and Supercritical Fluid Extraction
por: de Souza, Rita de Cássia, et al.
Publicado: (2020)

The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality
por: Gribkova, Irina N., et al.
Publicado: (2022)

Willingness-to-pay for sustainable beer
por: Carley, Sanya, et al.
Publicado: (2018)

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients
por: De Simone, Nicola, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_lbngqikevhfqhdqhdqu7a0vmn2