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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 67, 2009 - Issue 2
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Original Articles

Investigation of Phenolic Acids Content and Antioxidant Activity in Malt Production

Jelena PejinFaculty of Technology, University of Novi Sad, Novi Sad, SerbiaCorrespondence[email protected]
,
Olgica GrujićFaculty of Technology, University of Novi Sad, Novi Sad, Serbia
,
Jasna Čanadanović-BrunetFaculty of Technology, University of Novi Sad, Novi Sad, Serbia
,
Đura VujićBio-ecological Centre, Zrenjanin, Serbia
&
Vesna TumbasFaculty of Technology, University of Novi Sad, Novi Sad, Serbia
Pages 81-88 | Published online: 01 Feb 2018

Citations (10)

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C. Pénicaud, S. Peyron, N. Gontard & V. Guillard. (2012) Oxygen Quantification Methods and Application to the Determination of Oxygen Diffusion and Solubility Coefficients in Food. Food Reviews International 28:2, pages 113-145.
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Articles from other publishers (9)

Adeola Helen Adetokunboh, Anthony O. Obilana & Victoria A. Jideani. (2022) Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract. Molecules 27:14, pages 4332.
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Adeola Helen Adetokunboh, Anthony O. Obilana & Victoria A. Jideani. (2022) Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times. Foods 11:6, pages 783.
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Daniel O. Carvalho & Luís F. Guido. (2022) A review on the fate of phenolic compounds during malting and brewing: Technological strategies and beer styles. Food Chemistry 372, pages 131093.
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Darijo Šibalić, Mirela Planinić, Anita Jurić, Ana Bucić-Kojić & Marina Tišma. (2020) Analysis of phenolic compounds in beer: from raw materials to the final product. Chemical Papers 75:1, pages 67-76.
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Bing Zhou, Zhao Jin, Paul Schwarz & Yin Li. (2020) Impact of Genotype, Environment, and Malting Conditions on the Antioxidant Activity and Phenolic Content in US Malting Barley. Fermentation 6:2, pages 48.
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Julia Wannenmacher, Martina Gastl & Thomas Becker. (2018) Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality. Comprehensive Reviews in Food Science and Food Safety 17:4, pages 953-988.
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Pilar Viñas & Natalia Campillo. 2014. Polyphenols in Plants. Polyphenols in Plants 103 157 .
Haifeng Zhao & Mouming Zhao. (2011) Effects of mashing on total phenolic contents and antioxidant activities of malts and worts. International Journal of Food Science & Technology 47:2, pages 240-247.
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Alexandr MIKYŠKA, Josef PROKEŠ, Sylvie BĚLÁKOVÁ, Josef ŠKACH & Danuša HAŠKOVÁ. (2010) The influence of barley origin and malting technology on fe - rulic acid content in barley and malt.. Kvasny Prumysl 56:3, pages 145-151.
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