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Spectrum of polysaccharides degradation products of ales and lager beers

Anita Van Landschoot UGent, Dana Vanderputten UGent, Ingeborg Stals UGent and Marc Claeyssens (2005) Euro Food Chem XIII : Macromolecules and their degradation products in food : physiological, analytical and technological aspects. p.615-618
abstract
The saccharide spectrum, as a distribution of fractions of different molecular mass, of sixteen beers was determined by ultracentrifugation using filters with cut-offs of 1, 5, 10 and 50 kDa. The saccharide concentrations in the filtrates were determined by density measurements. The saccharide composition was examined through HPAEC-PAD. The results were compared with the values of classic features of beers. The newly developed method provides additional information of the beers and is a simple and fast tool for exploring the effect of the saccharide spectrum on the industrial characteristics. The results revealed that similar top fermentation beers and similar lager beers have different saccharide spectra.
Please use this url to cite or link to this publication:
author
organization
year
type
conference (other)
publication status
published
subject
keyword
HPAEC-PAD, beer, Saccharides, ultracentrifugation
in
Euro Food Chem XIII : Macromolecules and their degradation products in food : physiological, analytical and technological aspects
editor
Hans Steinhart
pages
615 - 618
publisher
Gesellschaft Deutscher Chemiker
conference name
13th European conference on Food Chemistry (Euro Food Chem XIII) : Macromolecules and their degradation products in food : physiological, analytical and technological aspects
conference location
Hamburg, Germany
conference start
2005-09-19
conference end
2005-09-23
ISBN
9783936028324
language
English
UGent publication?
yes
classification
C1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1023404
handle
http://hdl.handle.net/1854/LU-1023404
date created
2010-08-14 18:35:38
date last changed
2018-01-05 12:07:03
@inproceedings{1023404,
  abstract     = {The saccharide spectrum, as a distribution of fractions of different molecular mass, of sixteen beers was determined by ultracentrifugation using filters with cut-offs of 1, 5, 10 and 50 kDa. The saccharide concentrations in the filtrates were determined by density measurements. The saccharide composition was examined through HPAEC-PAD. The results were compared with the values of classic features of beers. 
The newly developed method provides additional information of the beers and is a simple and fast tool for exploring the effect of the saccharide spectrum on the industrial characteristics. The results revealed that similar top fermentation beers and similar lager beers have different saccharide spectra.},
  author       = {Van Landschoot, Anita and Vanderputten, Dana and Stals, Ingeborg and Claeyssens, Marc},
  booktitle    = {Euro Food Chem XIII : Macromolecules and their degradation products in food : physiological, analytical and technological aspects},
  editor       = {Steinhart, Hans},
  isbn         = {9783936028324},
  keyword      = {HPAEC-PAD,beer,Saccharides,ultracentrifugation},
  language     = {eng},
  location     = {Hamburg, Germany},
  pages        = {615--618},
  publisher    = {Gesellschaft Deutscher Chemiker},
  title        = {Spectrum of polysaccharides degradation products of ales and lager beers},
  year         = {2005},
}

Chicago
Van Landschoot, Anita, Dana Vanderputten, Ingeborg Stals, and Marc Claeyssens. 2005. “Spectrum of Polysaccharides Degradation Products of Ales and Lager Beers.” In Euro Food Chem XIII : Macromolecules and Their Degradation Products in Food : Physiological, Analytical and Technological Aspects, ed. Hans Steinhart, 615–618. Gesellschaft Deutscher Chemiker.
APA
Van Landschoot, Anita, Vanderputten, D., Stals, I., & Claeyssens, M. (2005). Spectrum of polysaccharides degradation products of ales and lager beers. In H. Steinhart (Ed.), Euro Food Chem XIII : Macromolecules and their degradation products in food : physiological, analytical and technological aspects (pp. 615–618). Presented at the 13th European conference on Food Chemistry (Euro Food Chem XIII) : Macromolecules and their degradation products in food : physiological, analytical and technological aspects, Gesellschaft Deutscher Chemiker.
Vancouver
1.
Van Landschoot A, Vanderputten D, Stals I, Claeyssens M. Spectrum of polysaccharides degradation products of ales and lager beers. In: Steinhart H, editor. Euro Food Chem XIII : Macromolecules and their degradation products in food : physiological, analytical and technological aspects. Gesellschaft Deutscher Chemiker; 2005. p. 615–8.
MLA
Van Landschoot, Anita, Dana Vanderputten, Ingeborg Stals, et al. “Spectrum of Polysaccharides Degradation Products of Ales and Lager Beers.” Euro Food Chem XIII : Macromolecules and Their Degradation Products in Food : Physiological, Analytical and Technological Aspects. Ed. Hans Steinhart. Gesellschaft Deutscher Chemiker, 2005. 615–618. Print.