A new technology for beer flavor stabilization: control of key intermediates of the Maillard reaction

Rafael Rangel-Aldao, Adriano Bravo, Ivan Galindo-Castro, Beatriz Sanchez, Lorena Reverol, Erika Scherer, Jorge Madrid, Jose Luis Ramirez, Julio Herrera, Merja Penttilä, Maija-Leena Vehkomäki, Virve Vidgren, Hannele Virtanen, Silja Home

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

Original languageEnglish
Title of host publicationProceedings of the 28th EBC Congress: Budapest 2001
Place of PublicationNurnberg
PublisherFachverlag Hans Carl
Pages576-584
ISBN (Print)9070143216, 9789070143213
Publication statusPublished - 2001
MoE publication typeA4 Article in a conference publication

Keywords

  • flavor

Cite this

Rangel-Aldao, R., Bravo, A., Galindo-Castro, I., Sanchez, B., Reverol, L., Scherer, E., ... Home, S. (2001). A new technology for beer flavor stabilization: control of key intermediates of the Maillard reaction. In Proceedings of the 28th EBC Congress: Budapest 2001 (pp. 576-584). Nurnberg: Fachverlag Hans Carl.
Rangel-Aldao, Rafael ; Bravo, Adriano ; Galindo-Castro, Ivan ; Sanchez, Beatriz ; Reverol, Lorena ; Scherer, Erika ; Madrid, Jorge ; Ramirez, Jose Luis ; Herrera, Julio ; Penttilä, Merja ; Vehkomäki, Maija-Leena ; Vidgren, Virve ; Virtanen, Hannele ; Home, Silja. / A new technology for beer flavor stabilization: control of key intermediates of the Maillard reaction. Proceedings of the 28th EBC Congress: Budapest 2001. Nurnberg : Fachverlag Hans Carl, 2001. pp. 576-584
@inproceedings{5b419aa7ff44492080c124b26225aa83,
title = "A new technology for beer flavor stabilization: control of key intermediates of the Maillard reaction",
keywords = "flavor",
author = "Rafael Rangel-Aldao and Adriano Bravo and Ivan Galindo-Castro and Beatriz Sanchez and Lorena Reverol and Erika Scherer and Jorge Madrid and Ramirez, {Jose Luis} and Julio Herrera and Merja Penttil{\"a} and Maija-Leena Vehkom{\"a}ki and Virve Vidgren and Hannele Virtanen and Silja Home",
year = "2001",
language = "English",
isbn = "9070143216",
pages = "576--584",
booktitle = "Proceedings of the 28th EBC Congress: Budapest 2001",
publisher = "Fachverlag Hans Carl",
address = "Germany",

}

Rangel-Aldao, R, Bravo, A, Galindo-Castro, I, Sanchez, B, Reverol, L, Scherer, E, Madrid, J, Ramirez, JL, Herrera, J, Penttilä, M, Vehkomäki, M-L, Vidgren, V, Virtanen, H & Home, S 2001, A new technology for beer flavor stabilization: control of key intermediates of the Maillard reaction. in Proceedings of the 28th EBC Congress: Budapest 2001. Fachverlag Hans Carl, Nurnberg, pp. 576-584.

A new technology for beer flavor stabilization: control of key intermediates of the Maillard reaction. / Rangel-Aldao, Rafael; Bravo, Adriano; Galindo-Castro, Ivan; Sanchez, Beatriz; Reverol, Lorena; Scherer, Erika; Madrid, Jorge; Ramirez, Jose Luis; Herrera, Julio; Penttilä, Merja; Vehkomäki, Maija-Leena; Vidgren, Virve; Virtanen, Hannele; Home, Silja.

Proceedings of the 28th EBC Congress: Budapest 2001. Nurnberg : Fachverlag Hans Carl, 2001. p. 576-584.

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

TY - GEN

T1 - A new technology for beer flavor stabilization: control of key intermediates of the Maillard reaction

AU - Rangel-Aldao, Rafael

AU - Bravo, Adriano

AU - Galindo-Castro, Ivan

AU - Sanchez, Beatriz

AU - Reverol, Lorena

AU - Scherer, Erika

AU - Madrid, Jorge

AU - Ramirez, Jose Luis

AU - Herrera, Julio

AU - Penttilä, Merja

AU - Vehkomäki, Maija-Leena

AU - Vidgren, Virve

AU - Virtanen, Hannele

AU - Home, Silja

PY - 2001

Y1 - 2001

KW - flavor

M3 - Conference article in proceedings

SN - 9070143216

SN - 9789070143213

SP - 576

EP - 584

BT - Proceedings of the 28th EBC Congress: Budapest 2001

PB - Fachverlag Hans Carl

CY - Nurnberg

ER -

Rangel-Aldao R, Bravo A, Galindo-Castro I, Sanchez B, Reverol L, Scherer E et al. A new technology for beer flavor stabilization: control of key intermediates of the Maillard reaction. In Proceedings of the 28th EBC Congress: Budapest 2001. Nurnberg: Fachverlag Hans Carl. 2001. p. 576-584