Characteristic of phenolic compounds of beer and the influence of production process on antioxidant properties®

• Autorzy: Kołota Aleksandra , Lachowicz Katarzyna , Stachoń Małgorzata

Warianty tytułu

PL

Charakterystyka związków fenolowych występujących w piwie i wpływ procesu produkcji na jego właściwości antyoksydacyjne®

• Języki publikacji: EN

Abstrakty

EN

Beer is one of the most consumed types of alcoholic beverage in the world.Beer is brewed using the following ingredients: water, barley, hops and yeast, but the selection of the raw materials and brewing processes determines the nutritional value and content of phenolic compounds in the final product. The aim of this article is to characterize the phenolic compounds of beer, as well as presenting the impact of the beer production process on its antioxidant properties.

PL

Piwo jest jednym z najpowszechniej spożywanych napojów alkoholowych na świecie. Podstawowymi składnikami wyko-rzystywanymi do produkcji piwa jest woda, jęczmień, chmiel i drożdże, a dobór surowców i procesów warzenia determinuje wartość odżywczą i zawartość związków fenolowych w final-nym produkcie. Celem artykułu jest charakterystyka obecnych w piwie związków fenolowych, a także przedstawienie wpływu poszczególnych procesów produkcji piwa na zawartość fenoli, jak również na jego właściwości antyoksydacyjne.

Słowa kluczowe

EN

beer; phenolic compounds; antioxidant properties

PL

piwo; związki fenolowe; właściwości antyoksydacyjne

• Wydawca: Wyższa Szkoła Menadżerska
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2020
• Tom: nr 1
• Strony: 128--138
• Opis fizyczny: Bibliogr. 77 poz., tab.

Twórcy

autor

Kołota Aleksandra

• SGGW w Warszawie

autor

Lachowicz Katarzyna

• SGGW w Warszawie

autor

Stachoń Małgorzata

• SGGW w Warszawie

Bibliografia

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Uwagi

Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2020).