Application of Methods for Estimation of Antioxidant Activity in Brewing

Authors

  • M. Karabín Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague
  • P. Dostálek Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague
  • P. Hofta Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague

Abstract

In recent years many methods for determination of antioxidant activity in malting and brewing have been described. Brewing raw materials such as barley, malt, hop and hop products, and wort are complex in their composition, and in type and amount of antioxidants. This paper describes chemical and physical methods of analysis of antioxidants and determination of their activity in hop and in brewing.

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Published

2006-04-15

How to Cite

Karabín, M., Dostálek, P., & Hofta, P. (2006). Application of Methods for Estimation of Antioxidant Activity in Brewing. Chemické Listy, 100(3). Retrieved from http://blog.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/1942

Issue

Vol. 100 No. 3 (2006)

Section

Articles