Foods and Raw Materials最新文献

{"title":"White pitahaya as a natural additive: potential usage in cosmetic industry","authors":"M. Asan-Ozusaglam, İ. Çeli̇k","doi":"10.21603/2308-4057-2023-1-552","DOIUrl":"https://doi.org/10.21603/2308-4057-2023-1-552","url":null,"abstract":"The awareness of some harmful side effects of the chemicals contained in synthetic cosmetics has increased the demand for herbal-based cosmetic products today. \u0000White pitahaya fruit and peel methanol extracts were prepared to determine their usage potential in the cosmetic industry. Firstly, we investigated their antimicrobial activity against some test microorganisms using the disc diffusion assay. We also determined their minimal inhibition and minimal bactericidal or fungicidal concentrations. Then, we assayed the antimicrobial activity of a commercial cream containing white pitahaya extracts and the probiotic Lactobacillus fermentum MA-7 strain against the test microorganisms. Finally, we measured the sun protection factors of the white pitahaya fruit and peel extracts and the cream with the extracts. \u0000The white pitahaya fruit and peel extracts exhibited antimicrobial activity against the test microorganisms. The cream formulation containing a pitahaya fruit extract had the highest inhibition zone diameter of 11.25 mm against Escherichia coli O157:H7. The highest sun protection value among the extracts and cream with extracts was determined for peel extract as 6.66 and 23.34, respectively. \u0000The results indicate that pitahaya fruit and peel extracts have effective antibacterial and antifungal properties, as well as high sun protection factors, and therefore they could be used as natural preservatives in the cosmetic industry.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42927004","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Top-dressing treatment of spring barley to modify its quality","authors":"E. Noskova, E. Lisitsyn, I. Shchennikova, E. Svetlakova","doi":"10.21603/2308-4057-2023-1-562","DOIUrl":"https://doi.org/10.21603/2308-4057-2023-1-562","url":null,"abstract":"New barley products can be developed by modifying the content of bioactive components in the grain through breeding, as well as improving its quality at lower fertilizer costs. We aimed to study the effects of the genotype, growth conditions, and top-dressing application of nitrogen and organo-mineral fertilizers on the chemical composition of barley grain. \u0000The barley varieties Novichok, Rodnik Prikamya, and Pamyaty Rodinoy were grown under normal (2020) and dry (2021) field conditions. The plants were top-dressed with mineral (CAS; SpetsKhimAgro, Kirovo-Chepetsk, Russia) or organo-mineral (Amino Start and Alfastim; Polydon® Agro, Moscow, Russia) fertilizers in the tillering or heading phases. The contents of protein, starch, fat, and crude fiber in the grain were analyzed with an INFRAMATIC 8620 instrument (Perten Instruments, Stockholm, Sweden). \u0000The CAS fertilizer reduced protein, fat, and fiber by 4.5–8.3% (Novichok) during the drought and increased starch by 2.1% (Novichok), fiber by 14.2% (Rodnik Prikamya), and fat by 18.9% (Pamyaty Rodinoy) under normal humidity. Amino Start applied under normal conditions increased starch by 2.9% and reduced protein and fat by 7.8–8.9% in Rodnik Prikamya, as well as increased protein and fat by 14.4 and 6.3%, respectively, but reduced starch by 5.1% in Pamyaty Rodinoy. Alfastim applied under normal conditions reduced the content of protein by 10.7% (Rodnik Prikamya), but increased it by 3.6–7.2% in the other cultivars. It also increased fiber by 22.8% in Rodnik Prikamya, but decreased it by 18.6% in Pamyaty Rodinoy. Finally, this fertilizer decreased fat by 12.7% in Rodnik Prikamya, but increased it by 9.8% in Pamyaty Rodinoy. In the drought, the fertilizers Alfastim and Amino Start increased the protein content by 5.2–12.2% in Rodnik Prikamya and Pamyaty Rodinoy. \u0000Top-dressing barley plants with mineral or organo-mineral fertilizers can modify the grain composition (up to 10.4% of fiber, 3.6% of starch, and 7.5% of protein and fat), depending on the consumer’s requirements.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46758952","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sesame seed protein: Amino acid, functional, and physicochemical profiles","authors":"M. Yüzer, H. Gençcelep","doi":"10.21603/2308-4057-2023-1-555","DOIUrl":"https://doi.org/10.21603/2308-4057-2023-1-555","url":null,"abstract":"Sesame (Sesamum indicum L.) is an erect herbaceous annual plant with flat seeds. It is one of the oldest cultivated oilseed plants in the world, especially popular in Africa and Asia. \u0000The present research objective was to describe a sesame protein isolate, i.e., its amino acid profile, functional and physicochemical properties, zeta potential, and hydrodynamic diameter. The surface charge and hydrodynamic diameter in aqueous solutions were obtained for standard sesame seeds, defatted sesame seeds, and the sesame protein isolate. \u0000Defatted sesame seeds yielded the following optimal parameters: salt concentration – 0.6 M, pH – 7, iso-electric point (pI) – 4. The sesame protein isolate was rich in methionine content, which is rare in other plant proteins, but its lysine content was lower than in other isolates. The sesame protein isolate displayed almost identical zeta potential profiles with its pH. The decreasing pH increased the zeta values gradually from the lowest negative value to the highest positive value. The zeta potentials of standard and defatted sesame seeds at pH 7 were –23.53 and –17.30, respectively. The hydrodynamic diameter of the sesame protein isolate (0.33 μm) was smaller than that of sesame seeds (2.64 μm) and defatted sesame seeds (3.02 μm). The sesame protein isolate had a water holding capacity of 1.26 g/g and an oil holding capacity of 3.40 g/g. Its emulsifying properties looked as follows: emulsion capacity – 51.32%, emulsion stability – 49.50%, emulsion activity index – 12.86 m2/g, and emulsion stability index – 44.96 min, respectively. These values are suitable for the sesame protein isolate and are consistent with the literature. \u0000The sesame protein isolate was a good source of protein (88.98%). Using sesame proteins as functional components can be an important basis for better knowledge of the relationship between electrical charge interactions in food matrices and the structure, stability, shelf life, texture, structural and functional properties of food. Research prospects include the effects of sesame protein isolates on various food systems.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49506611","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Medusomyces gisevii: cultivation, composition, and application","authors":"E. Flyurik, O. Ermakova","doi":"10.21603/2308-4057-2023-1-563","DOIUrl":"https://doi.org/10.21603/2308-4057-2023-1-563","url":null,"abstract":"Tea fungus (Medusomyces gisevii) is a natural symbiotic consortium of yeast-like fungi and bacteria. Scientific literature provides a lot of information about the consortium, but it is largely fragmentary. We aimed to review and systematize the information on the research topic. \u0000We studied scientific publications, conference proceedings, intellectual property, regulatory documents, and Internet resources on the M. gisevii consortium using Scopus, Web of Science, e.LIBRARY.RU, and Google Academy. The methods applied included registration, grouping, classification, comparative analysis, and generalization. \u0000We described the origin and composition of tea fungus, specifying the microorganisms that make up its symbiotic community depending on the place of origin. Then, we reviewed the stages of fermentation and cultivation conditions in various nutrient media and presented the composition of the culture liquid. Finally, we analyzed the antimicrobial effect of M. gisevii on a number of microorganisms and delineated some practical uses of the fungus. \u0000The data presented in this article can be used to analyze or develop new methods for the cultivation and application of M. gisevii. We specified some possibilities for using not only the culture liquid but also the fruit body of the fungus in various industries.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41366913","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biologically active compounds in Scutellaria baicalensis L. callus extract: Phytochemical analysis and isolation","authors":"I. Milentyeva, A. Fedorova, T. Larichev, O. Altshuler","doi":"10.21603/2308-4057-2023-1-564","DOIUrl":"https://doi.org/10.21603/2308-4057-2023-1-564","url":null,"abstract":"Plant cells and tissue cultures are sources of secondary plant metabolites. Substances produced by callus cultures can expand the raw material base in pharmacy and food production. However, isolating biologically active substances from medicinal plants is a labor- and time-consuming process. As a result, new and efficient technological processes adapted for extraction from callus cultures are in high demand, and new algorithms of isolation and purification of biologically active substances remain a relevant task. \u0000This research featured callus cultures of Scutellaria baicalensis. The procedures for phytochemical analysis and isolation of biologically active substances involved such physicochemical research methods as high-performance chromatography (HPLC), thin-layer chromatography (TLC), UV spectrometry, and IR spectrometry. \u0000The high performance liquid chromatography confirmed the presence of flavonoids represented by baicalein (5,6,7-trioxyflavone), baicalin (baicalein 7-O-glucuronide), scutellarein (5,6,7,4-tetraoxyflavone), scutellarin (7-O-glucuronide scutellarein), vagonin, and oroxylin. The spectral analyses also detected skutebaicalin. The highest total content of diterpene belonged to the samples extracted with 70% ethanol at 70°C. The content of diterpene was 0.09 mg/cm3 in terms of betulin. The biologically active substances were isolated from the callus extracts of S. baicalensis with a recovery rate of ≥ 80%. The purification scheme made it possible to obtain highly-pure individual biologically active compounds: trans-cinnamic acid, baicalin, and oroxylin A had a purity of ≥ 95%; baicalein had a purity of ≥ 97%; scutellarin and luteolin reached ≥ 96%. \u0000The new technological extraction method made it possible to obtain extracts from S. baicalensis callus cultures, which were tested for the component composition. The developed isolation algorithm and purification scheme yielded biologically active substances with a purification degree of ≥ 95%.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45368056","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of bioactive substances isolated from Siberian medicinal plants on the lifespan of Caenorhabditis elegans","authors":"Elizaveta Faskhutdinova, A. Sukhikh, V. Le, V. Minina, Mohammed El Amine Khelef, A. Loseva","doi":"10.21603/2308-4057-2022-2-544","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-2-544","url":null,"abstract":"Medicinal plants are sources of natural antioxidants. Acting as reducing agents, these substances protect the human body against oxidative stress and slow down the aging process. We aimed to study the effects of bioactive substances isolated from medicinal plants on the lifespan of Caenorhabditis elegans L. used as a model organism. \u0000High-performance liquid chromatography was applied to isolate bioactive substances from the extracts of callus, suspension, and root cultures of meadowsweet (Filipendula ulmaria L.), ginkgo (Ginkgo biloba L.), Baikal skullcap (Scutellaria baicalensis L.), red clover (Trifolium pretense L.), alfalfa (Medicágo sativa L.), and thyme (Thymus vulgaris L.). Their effect on the lifespan of C. elegans nematodes was determined by counting live nematodes treated with their concentrations of 10, 50, 100, and 200 µmol/L after 61 days of the experiment. The results were recorded using IR spectrometry. \u0000The isolated bioactive substances were at least 95% pure. We found that the studied concentrations of trans-cinnamic acid, baicalin, rutin, ursolic acid, and magniferin did not significantly increase the lifespan of the nematodes. Naringenin increased their lifespan by an average of 27.3% during days 8–26. Chlorogenic acid at a concentration of 100 µmol/L increased the lifespan of C. elegans by 27.7%. Ginkgo-based kaempferol and quercetin, as well as red clover-based biochanin A at the concentrations of 200, 10, and 100 µmol/L, respectively, increased the lifespan of the nematodes by 30.6, 41.9, and 45.2%, respectively. \u0000The bioactive substances produced from callus, root, and suspension cultures of the above medicinal plants had a positive effect on the lifespan of C. elegans nematodes. This confirms their geroprotective properties and allows them to be used as anti-aging agents.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42860724","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antagonistic activity of synbiotics: Response surface modeling of various factors","authors":"S. Evdokimova, B. Karetkin, Mikhail Zhurikov, E. Guseva, N. Khabibulina, I. Shakir, V. Panfilov","doi":"10.21603/2308-4057-2022-2-543","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-2-543","url":null,"abstract":"Synbiotic compositions have a great potential for curing microbial intestinal infections. Novel targeted synbiotics are a promising field of the modern functional food industry. The present research assessed the effect of various fructan fractions, initial probiotic counts, and test strains on the antagonistic properties of synbiotics. \u0000The research involved powdered roots of Arctium lappa L. and strains of Bifidobacterium bifidum, Bacillus cereus, and Salmonella enterica. The experiment was based on the central composite rotatable design. A water extract of A. lappa roots was purified and concentrated. Fructan fractions were precipitated at various concentrations of ethanol, dried, and sub jected to carbon-13 nuclear magnetic resonance (13C-NMR) spectrometry. The bifidobacteria and the test strains were co-cultivated in the same medium that contained one of the fractions. Co-cultivation lasted during 10 h under the same conditions. The acid concentrations were determined by high-performance liquid chromatography to define the synbiotic factor. \u0000The obtained fructans were closer to commercial oligofructose in terms of the number and location of NMR peaks. However, they were between oligofructose and inulin in terms of signal intensity. The response surface analysis for bacilli showed that the minimal synbiotic factor value corresponded to the initial probiotic count of 7.69 log(CFU/mL) and the fructan fraction precipitated by 20% ethanol. The metabolites produced by the bacilli also affected their growth. The synbiotic factor response surface for the experiments with Salmonella transformed from parabolic to saddle shape as the initial test strain count increased. The minimal synbiotic factor value corresponded to the lowest precipitant concentration and the highest probiotic count. \u0000The research established a quantitative relationship between the fractional composition of fructans and the antagonistic activity of the synbiotic composition with bifidobacteria. It also revealed how the ratio of probiotic and pathogen counts affects the antagonism. The proposed approach can be extrapolated on other prebiotics and microbial strains in vivo.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45273692","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synergistic effect of Balanites aegyptiaca essential oil and storage materials on cowpea seeds","authors":"F. Ajayi, A. F. Ogori, Vivien O. Orede, E. Peter","doi":"10.21603/2308-4057-2022-2-545","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-2-545","url":null,"abstract":"The cowpea (Vigna unguiculata L.) is a legume produced and consumed all over Africa and especially in Nigeria. These beans are a major source of protein in the region. The cowpea weevil (Callosobruchus maculatus L.) is a major pest that affects cowpea seeds. Therefore, cowpea farmers need effective non-toxic pesticides to replace synthetic chemicals. The present research tested the effect of Balanites aegyptiaca L. essential oil on cowpea weevils. \u0000This research quantified weevil proliferation and cowpea seed qualities. The samples were treated with 5, 10, and 15 mL of B. aegyptiaca essential oil diluted in 1 mL of acetone and stored in five storage materials, i.e., jute bags, polythene bags, sacks, plastic containers, and glass bottles. The study featured a completely randomized design with three replications of each treatment: treatment time – 90 days, storage temperature – 30 ± 5°C, check – 0.125 g of aluminum phosphide, control – acetone. \u0000B. aegyptiaca essential oil proved to be an effective insecticide against cowpea weevils. The treatment achieved 100% mortality rate at 10 and 15 mL of B. aegyptiaca essential oil after 72 h of exposure in glass bottles, plastic containers, and jute bags. In addition, B. aegyptiaca essential oil demonstrated a potent activity against oviposition and survival of immature cowpea weevils. Cowpea seeds packaged in glass bottles, plastics containers, and jute bags showed significantly less damage than those stored in sacks and polythene bags. Glass bottles were the best storage material in terms of safety and shelf stability, followed by plastic containers and jute bags. \u0000B. aegeptica essential oil has potent insecticidal properties and can be used as pest control during grain storage.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44202700","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of plant-based yogurt","authors":"Nehaa Baskar, Sabitha Varadharajan, Mathushree Rameshbabu, Sudha Ayyasamy, S. Velusamy","doi":"10.21603/2308-4057-2022-2-537","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-2-537","url":null,"abstract":"Fermented drinks are regarded as healthy food due to their probiotic nature. Vegan consumers who choose sustainable diet and people allergic to dairy products demand alternatives for dairy products. We aimed to develop a non-dairy plant-based yogurt from peanut, oats, and coconut milk. \u0000Yogurt was formulated with addition of sugar, corn starch, pectin, and xanthan gum. Simplex-lattice mixture design was applied to optimize the composition of the yogurt and achieve the desired rheological properties, sensory attributes, and syneresis rate. \u0000Our results revealed that the formulation containing 7.13 mL of peanut milk, 10 mL of oats milk, and 7.86 mL of coconut milk showed low syneresis rate, desired viscosity and flow behavior, as well as high overall acceptability. We found that increased amounts of peanut and oats milk improved the product’s viscosity due to high protein contents. However, coconut milk enhanced the taste and flavor of the yogurt. Flow behavior depended on viscosity and stabilizers used in accordance with the power law model. Syneresis rate was influenced by the viscosity of the yogurt. The utilization of corn starch, pectin, and xanthan gum not only improved the texture but also helped achieve the desired viscosity and flow behavior. \u0000The nutrient composition, physicochemical properties, and high sensory characteristics of the yogurt based on peanut, oats, and coconut milk allow using it as a cow milk alterative in the diet of people with lactose intolerance.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45580395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Developing colloidal structure of beer by grain organic compounds","authors":"Irina A. Gribkova, M. Eliseev, M. Zakharov, O. Kosareva, V. Zakharova","doi":"10.21603/2308-4057-2022-2-538","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-2-538","url":null,"abstract":"The present article introduces the problem of determining the general structure of beer as a complex system of related biomolecules. The objective was to establish the correlation of various quantities of organic compounds in beer formulation. \u0000The research featured samples of filtered pasteurized beer obtained from a retail chain shop in Moscow (Russia). The experiment relied on standard research methods, including instrumental methods of analysis, e.g., high-performance liquid chromatography (HPLC). The obtained experimental data underwent a statistical analysis using the Statistica software (StatSoft, 2016). \u0000The research established the correlation between the type of grain (barley or wheat malt) and the content of organic compounds, e.g., β-glucan, polyphenols, soluble nitrogen, etc. The research also revealed some patterns in the distribution of proteins, which served as a framework for the system of organic compounds. The distribution of thiol proteins proved to depend on the dissolution degree of the grain and was different in barley light, barley dark, and wheat malt samples. The fraction distribution of β-glucan depended on the color of the malt. In light beer samples, it concentrated in high- and medium-molecular fractions of nitrogenous substances, in dark beer – in low-molecular fractions (≤ 63%). Initial wort density and alcohol content affected the amount of catechins and total polyphenols. Nitrogenous compounds depended on the color, initial extract, and alcohol content. \u0000The nitrogenous structure and other organic compounds of beer proved to depend on protein substances. The research also revealed a number of factors that affected the fraction distribution of biomolecules in different beer sorts.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":"1 1","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68373110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}