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Formation of α-Dicarbonyl Compounds in Beer during Storage of Pilsner

Yon Ju-Nam Orcid Logo

Journal of Agricultural and Food Chemistry, Volume: 56, Issue: 11, Start page: 4134

Swansea University Author: Yon Ju-Nam Orcid Logo

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DOI (Published version): 10.1021/jf703696p

Published in: Journal of Agricultural and Food Chemistry
ISSN: 0021-8561
Published: 2008
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URI: https://cronfa.swan.ac.uk/Record/cronfa6100
first_indexed 2013-07-23T11:56:13Z
last_indexed 2018-02-09T04:33:17Z
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spelling 2013-09-30T15:55:43.3411457 v2 6100 2013-01-21 Formation of α-Dicarbonyl Compounds in Beer during Storage of Pilsner b219fdfea246d96dfc9c4eecfd60f2a6 0000-0003-2972-8073 Yon Ju-Nam Yon Ju-Nam true false 2013-01-21 EAAS Journal Article Journal of Agricultural and Food Chemistry 56 11 4134 0021-8561 31 12 2008 2008-12-31 10.1021/jf703696p A technological solution to beer aging is not in sight due to the incomplete knowledge concerning the mechanisms involved in this process and the flavour-active compounds responsible for flavour deterioration. This paper is one of the first and most complete works which describes key mechanisms involved in beer aging and the potential solutions to block the chemical compounds responsible of the off-flavour. Nature magazine dedicated an article called "Beer gets fresh approach" outlining the importance of the work (doi:10.1038/news.2008.869). Article published in Journal of Agricultural and Food Chemistry (Impact Factor: 2.906, Citations: 23) COLLEGE NANME Engineering and Applied Sciences School COLLEGE CODE EAAS Swansea University 2013-09-30T15:55:43.3411457 2013-01-21T06:02:01.0000000 Faculty of Science and Engineering School of Engineering and Applied Sciences - Chemical Engineering Yon Ju-Nam 0000-0003-2972-8073 1
title Formation of α-Dicarbonyl Compounds in Beer during Storage of Pilsner
spellingShingle Formation of α-Dicarbonyl Compounds in Beer during Storage of Pilsner
Yon Ju-Nam
title_short Formation of α-Dicarbonyl Compounds in Beer during Storage of Pilsner
title_full Formation of α-Dicarbonyl Compounds in Beer during Storage of Pilsner
title_fullStr Formation of α-Dicarbonyl Compounds in Beer during Storage of Pilsner
title_full_unstemmed Formation of α-Dicarbonyl Compounds in Beer during Storage of Pilsner
title_sort Formation of α-Dicarbonyl Compounds in Beer during Storage of Pilsner
author_id_str_mv b219fdfea246d96dfc9c4eecfd60f2a6
author_id_fullname_str_mv b219fdfea246d96dfc9c4eecfd60f2a6_***_Yon Ju-Nam
author Yon Ju-Nam
author2 Yon Ju-Nam
format Journal article
container_title Journal of Agricultural and Food Chemistry
container_volume 56
container_issue 11
container_start_page 4134
publishDate 2008
institution Swansea University
issn 0021-8561
doi_str_mv 10.1021/jf703696p
college_str Faculty of Science and Engineering
hierarchytype
hierarchy_top_id facultyofscienceandengineering
hierarchy_top_title Faculty of Science and Engineering
hierarchy_parent_id facultyofscienceandengineering
hierarchy_parent_title Faculty of Science and Engineering
department_str School of Engineering and Applied Sciences - Chemical Engineering{{{_:::_}}}Faculty of Science and Engineering{{{_:::_}}}School of Engineering and Applied Sciences - Chemical Engineering
document_store_str 0
active_str 0
published_date 2008-12-31T12:13:35Z
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score 11.048171

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