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Filtering by: Creator Evans, Gary R. Academic Affiliation Food Science and Technology Creator Aron, Patricia M.

Composition of flavonoid phenolic polymers isolated from red wine during maceration and significance of flavan-3-ols in foods pertaining to biological activity

Creator:

Aron, Patricia M.

Abstract:

Representing the most common flavonoid consumed in the American diet, the flavanols and their polymeric condensation products, the proanthocyanidins, are regarded as functional ingredients in various beverages, whole and processed foods, herbal remedies and supplements. Their presence in food affects food quality parameters including astringency, bitterness, sourness, sweetness, salivary viscosity,...

Resource Type:

Masters Thesis

Full Text:

electrons to free radical species (R●) such as superoxide anion, hydroxyl, alkoxyl, peroxyl and nitric
The effect of hopping technology on lager beer flavor and flavor stability and the impact of polyphenols on lager beer flavor and physical stability

Creator:

Aron, Patricia M.

Abstract:

Beer is one of the most extensively consumed beverages world-wide and it is almost always brewed with hops (Humulus lupulus, L.). Hops provide beer with bitterness, aroma, flavor and texture and also enhance specific beer properties such as foam stability, clarity (colloidal stability), color, flavor stability and microbial stability. Hops...

Resource Type:

Dissertation

Full Text:

for easy release of electrons to free radical species (R ● ). Release of an electron then transfers