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Special issue 4B/2007 vol. 57
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FLUORESCENCE SPECTROSCOPY FOR ANALYSIS OF BEER
Małgorzata Insińska-Rak
,
 
Ewa Sikorska
,
 
Izabella Czerwińska
,
 
Anna Kruzińska
,
 
Grażyna Nowacka
,
 
Marek Sikorski
 
 
 
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Publication date: 2007-12-31
 
 
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):239-243
 
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KEYWORDS
fluorescence
total luminescence spectra
synchronous fluorescence spectroscopy
beer
 
ABSTRACT
The purpose of the present work was to assess the fluorescence as a technique for food quality evaluation, using samples of two brands of beer exposed to a forced ageing process as a test case. Results of the emission measurements obtained for these samples are presented and discussed. The present research regards the beer luminescence as its inherent property, permitting to monitor the state of beer within the technological production cycle and during storage. Supplemented by appropriate chemometric tools, this method can be used to identify beer brands and brews.
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eISSN:2083-6007
ISSN:1230-0322
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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
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