Polyphenolic Compounds of Beer - Natural Antioxidants

Autoři

  • J. Cepicka Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague
  • M. Karabin Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague

Abstrakt

The review summarizes the current knowledge of beer polyphenols, their chemical structure and classification. Biosynthesis pathways of some polyphenolic compounds are included too. High attention is dedicated to chemical reactions, which takes place during brewing technology, in relation to colloidal and sensory stability of beer. Further the health prevention properties of beer polyphenolics are discussed.

Stahování

Publikováno

15.03.2002

Jak citovat

Cepicka, J., & Karabin, M. (2002). Polyphenolic Compounds of Beer - Natural Antioxidants. Chemické Listy, 96(2). Získáno z http://blog.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/2346

Číslo

Vol 96 No 2 (2002)

Sekce

Články

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