Kvasny Prumysl, 1993 (vol. 39), issue 4
Beer gushing.Peer-reviewed article
J. ČEPIČKA, J. ©ROTŮ, J. ©KACH
Kvasny Prum. 1993; 39(4): 98-102 | DOI: 10.18832/kp1993007 
The definition of gushing, its types and theoretical principles, physical factors affecting gushing, chemical principles, the significance of raw-materials and technological possibilities of its suppression in beer are discussed. Gushing means the very complex phenomenon which can be initiated by many reasons. The estimation of treatments resulting in a prevention of gushing or its elimination remains still unsolved.(In Czech, English summary only)
Analysis of alimentary dyes from fresh-water algae by HPLC method.Peer-reviewed article
J. KOPECKÝ, M. KAJAN, V. TICHÝ
Kvasny Prum. 1993; 39(4): 102-106 | DOI: 10.18832/kp1993008
The method of the qualitative and quantitative analysis of alimentary dyes in a biomass of the fresh-water algae Chlorella vulgaris is described. The method permits the determination of chlorophylls including their degradation products, xanthophylls and carotenoids using the gradient HPLC on the reverse phase. An identification of the individual pigments and their degradation products was performed by a comparison of the spectrum obtained with the detector of diode field with the data published in a literature. Further, the effect of extraction conditions on the quality of analysis and the formation of pigment degradation products is discussed.(In...