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Determination of phytosterols in beer

Наименование публикации:Determination of phytosterols in beerАвторы:Елисеев М. Н. 
Рапота М.О.
Тематическая область:Биотехнология
Вид публикации:Статья в журнале
Электронная публикация:ДаЯзык издания:АнглийскийГод издания:2016Страна издания: Индия Наименование журнала или сборника:Research Journal of Pharmaceutical, Biological and Chemical SciencesНомер журнала (с указанием года):7, 2016Наименование издательства:RJPBCSКод ISSN или ISBN:ISSN: 0975-8585Количество страниц:10Количество печатных листов:0,71Тираж, экз:5000Индексация:ScopusБиблиографическая ссылка:REFERENCES [1] Bedner, M., Schantz, M.M., Sander, L.C., & Sharpless, K.E. (2008). Development of Liquid Chromatographic Methods for the Determination of Phytosterols in Standard Reference Materials Containing Saw Palmetto. Journal of Chromatography A, 1192(1), 74-80. [2] Borisenko, V.A. (2006). Razrabotka tekhnologii piva s povyshennoy kolloidnoy stoykost'yu i vkusovoy stabil'nost'yu: diss. …. kand. tekhn. nauk [Development of the Technology for Manufacturing Beer with Increased Colloid and Flavor Stability (Ph.D. Thesis)]. Kemerovo. [3] Chung, O.K. (2000). Cereal Lipids. In K. Kulp, & J.G. Ponte, Jr. (Eds.), Handbook of Cereal Science and Technology (pp. 417-477). New York: Marcel Dekker. [4] Dutta, P.C. (2003). Phytosterols as Functional Food Components and Nutraceuticals. New York: CRC Press. [5] Iofe, D.V. (1986). Steriny kak kompleksoobrazovateli [Sterols as Complexing Agents]. Uspekhi khimii, 2, 333-349. [6] Farrington, W.H.H., Warwick, M.J., & Shearer, G. (1981). Changes in the Carotenoids and Sterol Fractions during the Prolonged Storage of Wheat Flour. J. Sci. Food Agric., 32(9), 948-950. [7] Hakala, P., Lampi, A.M., Ollilainen, V., & Werner, U. (2002). Steryl Phenolic Acid Esters in Cereals and Аннотация (реферат):

ABSTRACT Extraction of phytosterols as lipid substances from various plant sources, including corn, is a subject of many foreign publications. However, studies that identify the behavior and influence of phytosterols in the beer making process were not found in the literature. Phytosterols present in cereals as free sterols, fatty acid esters and phenolic acids, glycosides and acylated glycosides. The study showed that phytosterols’ content is entirely dependent on the raw material used. The more a malt part in the grain, the higher is phytosterol content. Phytosterol content accumulates in beer due to the extraction of raw materials from unmalted grain products, malt and hops. Keywords: Phytosterols; raw materials for beer production; beta-sitosterol; campesterol; stigmasterol. ​​​


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