In situ Creation of the Natural Phenolic Aromas of Beer: A Pulsed Electric Field Applied to Wort-Enriched Flax Seeds

To fine tune the production of phenolic aromas in beer, a pulsed electric field (PEF) was applied to beer wort, which was enriched with flax seeds. The choice of flax seeds as a source of FA is based on its high content of ferulic precursors and their intrinsic nutritional value. PEF was applied to...

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Detalles Bibliográficos
Publicado en:Front Bioeng Biotechnol
Main Authors: Tsapou, Evangelia A., Ntourtoglou, George, Drosou, Fotini, Tataridis, Panagiotis, Dourtoglou, Thalia, Lalas, Stavros, Dourtoglou, Vassilis
Formato: Artigo
Idioma:Inglês
Publicado: Frontiers Media S.A. 2020
Assuntos:
Bioengineering and Biotechnology
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC7604362/
https://ncbi.nlm.nih.gov/pubmed/33195145
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fbioe.2020.583617
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