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Bastgen N, Becher T, Drusch S, Titze J. Usability and Technological Opportunities for a Higher Isomerization Rate of α-Acids: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1840893] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Nele Bastgen
- Ziemann Holvrieka GmbH, Technology / Research & Development, Ludwigsburg, Germany
| | - Tobias Becher
- Ziemann Holvrieka GmbH, Technology / Research & Development, Ludwigsburg, Germany
| | - Stephan Drusch
- Technical University of Berlin, Institute for Food Technology and Food Chemistry, Department of Food Technology and Food Material Science, Berlin, Germany
| | - Jean Titze
- Anhalt University of Applied Sciences, Department of Applied Biosciences and Process Technology, Koethen (Anhalt), Germany
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Potential impact of medium characteristics on the isomerisation of hop α-acids in wort and buffer model systems. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.05.090] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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