The influence of ascorbic acid on free radicals formation during beer oxidation
2002
Djilas, S.M. | Milic, B.Lj. | Canadanovic-Brunet, J.M. (Univerzitet u Novom Sadu, Novi Sad (Yugoslavia). Tehnoloski fakultet)
According to the obtained results it can be concluded that during the incubation of non-pasteurized beer reactive hydroxyl radicals were formed involving the change of the quality of beer. The maximal production of hydroxyl radical was obtained after 24h while at increased period of incubation to 120 h they remained constant. The addition of L(+)-ascorbic acid, concentrations 0.1, 0.5 and 1.0 mmol/cubic dm decreased the concentration of hydroxyl radicals, while the higher concentrations 1.5 and 2.0 mmol/cubic dm totally inhibit their production.
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