WORT BOILING TODAY—OLD AND NEW ASPECTS

Revue bibliographique concernant les operations unitaires, les equipements et les transformations physiques et chimiques (en particulier les reactions de Maillard) de cette etape du brassage incluant l'addition du houblon

[1]  D. Dalgleish,et al.  Theory for the heat-induced coagulation of a type A milk , 1979, Journal of Dairy Research.

[2]  R. Lyster.  The denaturation of α-lactalbumin and β-lactoglobulin in heated milk , 1970, Journal of Dairy Research.

[3]  H. Klostermeyer,et al.  Heat-induced changes in sulphydryl and disulphide levels of β-lactoglobulin A and the formation of polymers , 1976, Journal of Dairy Research.

[4]  R. J. Priestley.  Effects of heating on foodstuffs. , 1979 .

[5]  R. Przybylski,et al.  Thermal degradation of precursors and formation of flavour compounds during heating of cereal products. Part II. The formation and changes of volatile flavour compounds in thermally treated malt extracts at different temperature and pH1. , 1983, Die Nahrung.

[6]  E. J. Mulders.  Volatile components from the non-enzymic browning reaction of the cysteine/cystine-ribose system , 1973 .

[7]  R. Wrolstad,et al.  Hop aroma in American beer , 1980 .

[8]  W. Sawyer.  Heat Denaturation of Bovine β-Lactoglobulins and Relevance of Disulfide Aggregation , 1968 .

[9]  T. Reynolds.  Chemistry of nonenzymic browning. II. , 1965, Advances in food research.

[10]  J. R. Hudson,et al.  DIMETHYL SULPHIDE AS A FEATURE OF LAGER FLAVOUR , 1975 .

[11]  T. Peppard,et al.  DIFFERENCES IN UTILISATION OF THE ESSENTIAL OIL OF HOPS DURING THE PRODUCTION OF DRY-HOPPED AND LATE-HOPPED BEERS , 1983 .

[12]  J. Hodge.  Dehydrated Foods, Chemistry of Browning Reactions in Model Systems , 1953 .

[13]  A. Schröder,et al.  Cyclopent[b]azepin‐Derivate, neue Prolin‐spezifische Maillard‐Produkte , 1985 .

[14]  N. Curtis.  EUROPEAN BREWERY CONVENTION , 1968 .

[15]  T. Reynolds,et al.  CHEMISTRY OF NONENZYMIC BROWNING. I. THE REACTION BETWEEN ALDOSES AND AMINES. , 1963, Advances in food research.