Статті в журналах: "Hop products"

1

Clarke, B. J. "HOP PRODUCTS." Journal of the Institute of Brewing 92, no. 2 (March 4, 1986): 123–30. http://dx.doi.org/10.1002/j.2050-0416.1986.tb04385.x.

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2

MIKYŠKA, Alexandr, Karel KROFTA, and Danuša HAŠKOVÁ. "Evaluation of Antioxidant Properties of Hop and Hop Products." Kvasny Prumysl 52, no. 7-8 (July 1, 2006): 214–25. http://dx.doi.org/10.18832/kp2006020.

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3

Rosendal, I. "Hops and Hop Products Terminology." Journal of the American Society of Brewing Chemists 43, no. 1 (January 1985): 46–47. http://dx.doi.org/10.1094/asbcj-43-0046.

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4

Mikyska, A., D. Haskova, and K. Krofta. "EVALUATION OF ANTIOXIDANT PROPERTIES OF RAW HOP AND HOP PRODUCTS." Acta Horticulturae, no. 778 (January 2008): 97–111. http://dx.doi.org/10.17660/actahortic.2008.778.10.

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5

Morgan, Marcyliena, and Dionne Bennett. "Hip-Hop & the Global Imprint of a Black Cultural Form." Daedalus 140, no. 2 (April 2011): 176–96. http://dx.doi.org/10.1162/daed_a_00086.

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Hip-hop, created by black and Latino youth in the mid-1970s on the East Coast of the United States, is now represented throughout the world. The form's core elements – rapping, deejaying, breaking (dance), and graffiti art – now join an ever-growing and diversifying range of artistic, cultural, intellectual, political, and social practices, products, and performances. The artistic achievements of hip-hop represent a remarkable contribution to world culture; however, the “hip-hop nation” has created not just art and entertainment, but art with the vision and message of changing the world – locally, nationally, and globally. International representations of hip-hop capture and reinterpret hip-hop's history by incorporating local as well as African American aesthetic, cultural, social, and political models. This essay examines the global movement of the hip-hop nation and its artistic incorporation into global youth culture. It considers how that movement is both a social and political process that integrates symbols of African American culture and political struggle.

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6

Rozalski, Marcin, Bartlomiej Micota, Beata Sadowska, Anna Stochmal, Dariusz Jedrejek, Marzena Wieckowska-Szakiel, and Barbara Rozalska. "Antiadherent and Antibiofilm Activity ofHumulus lupulusL. Derived Products: New Pharmacological Properties." BioMed Research International 2013 (2013): 1–7. http://dx.doi.org/10.1155/2013/101089.

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New antimicrobial properties of products derived fromHumulus lupulusL. such as antiadherent and antibiofilm activities were evaluated. The growth of gram-positive but not gram-negative bacteria was inhibited to different extents by these compounds. An extract of hop cones containing 51% xanthohumol was slightly less active againstS. aureusstrains (MIC range 31.2–125.0 μg/mL) than pure xanthohumol (MIC range 15.6–62.5 μg/mL). The spent hop extract, free of xanthohumol, exhibited lower but still relevant activity (MIC range 1-2 mg/mL). There were positive coactions of hop cone, spent hop extracts, and xanthohumol with oxacillin against MSSA and with linezolid against MSSA and MRSA. Plant compounds in the culture medium at sub-MIC concentrations decreased the adhesion ofStaphylococcito abiotic surfaces, which in turn caused inhibition of biofilm formation. The rate of mature biofilm eradication by these products was significant. The spent hop extract at MIC reduced biofilm viability by 42.8%, the hop cone extract by 74.8%, and pure xanthohumol by 86.5%. When the hop cone extract or xanthohumol concentration was increased, almost complete biofilm eradication was achieved (97–99%). This study reveals the potent antibiofilm activity of hop-derived compounds for the first time.

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7

Duinker, Ben. "Song Form and the Mainstreaming of Hip-Hop Music." Current Musicology 107 (January 27, 2021): 93–135. http://dx.doi.org/10.52214/cm.v107i.7177.

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Song form in North American hip-hop music has evolved along the genre’s journey from its origins as a live musical practice, through its commercial ascent in the 1980s and 1990s, to its dominance of mainstream popular music in the 21st century. This paper explores the nature and evolution of song form in hip-hop music and uses them as a musical lens to view the gradual and ongoing mainstreaming of this genre. With the help of a corpus of 160 hip-hop songs released since 1979, I describe and unpack section types common to hip-hop music—verses, hooks, and instrumentals—illustrating how these sections combine in different formal paradigms, such as strophic and verse-hook. I evaluate the extent to which formal structures in hip-hop music can be understood as products of the genre’s live performance culture; one with roots in African American oral vernacular traditions such as toasting. Finally, I discuss how form in hip-hop music has increasingly foregrounded the hook (chorus): the emergence of the verse-hook song form, an increase in sung hooks (often by singers outside the hip-hop genre), the earlier arrival of hook sections in songs, and the greater share of a song’s duration occupied by hooks. Viewing hip-hop music’s evolution through this increasing importance of the hook provides a clear representation of the genre’s roots outside of, and assimilation into, mainstream popular music; one of many Black musical genres to have traversed this path (George, 1988).

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8

RATOSHNIUK, Tatiana, and Viktor RATOSHNIUK. "HOP PRODUCTION – WORLD AND UKRAINIAN MARKETS." Herald of Khmelnytskyi National University 302, no. 1 (January 2022): 278–83. http://dx.doi.org/10.31891/2307-5740-2022-302-1-46.

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The article highlights the current problems of hop development in the world, trends and directions of stabilization of the Ukrainian industry for the production of competitive and quality products. An analysis of the current state and further development of world and Ukrainian hop production, identified the main producers of hop products, analyzed the area of hop plantations, yields, gross harvest, varietal composition, world beer production and the need for α-acids. Problems of Ukrainian hop growing are outlined. Before bringing hop products to the world market there are a number of tasks that need to be implemented: ensuring the implementation of competitive advantages of the hop industry of Ukraine – human, resource, geographical, innovative, scientific, geopolitical, infrastructural potential; increase production and improve its quality according to world standards; intensification of investment processes, giving them an innovative focus; growing influence of foreign direct investment; ensuring the growth of domestic market capacity by increasing household incomes and profits of enterprises in the industry; growth of hop production and improvement of export structure.

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9

Krofta, Karel, Alexandr Mikyška, and Danuša Hašková. "Antioxidant Characteristics of Hops and Hop Products." Journal of the Institute of Brewing 114, no. 2 (2008): 160–66. http://dx.doi.org/10.1002/j.2050-0416.2008.tb00321.x.

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10

Priymachuk, T., T. Sytnikova, A. Protsenko, and T. Shtanko. "The state and prospects of hop-growing industry in the conditions of eurointegration." Agricultural Science and Practice 2, no. 3 (December 15, 2015): 42–48. http://dx.doi.org/10.15407/agrisp2.03.042.

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Aim. To substantiate the prerequisites of increasing the level of competitiveness and effi ciency of domestic hop- growing industry on the road of Eurointegration and entering the international market. Methods. The following methods were used: statistical and economic method, comparative analysis, abstract-logical method. Results. It was established that supply and demand as well as the level of prices for hop products depend on the trends in the international market of hop and on the needs of brewing industry. The key factors of impacting the formation of supply and demand and the possibility of providing for it at domestic hop-producing enterprises are found to be the organization of the production process with the least loss of resources, the availability of competitive varie- ties, a wide range of quality products of the processing. The fulfi llment of the mentioned conditions is possible via the integration of efforts in the spheres of hop products manufacturing, the sale of the latter and support ser- vices. Conclusions. The improvement of the effi ciency of Ukrainian hop-growing industry will benefi t from the development of integration processes, based on the cooperation between adjacent fi elds to form reliable industrial and sales relations and wide access to resources, the adjustment of Ukrainian standards for hop prod- ucts and the variety assortment of cultivated hop in line with the European requirements.

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11

Bober, Anatolii, Mykola Liashenko, Lidiia Protsenko, Natalia Slobodyanyuk, Liudmyla Matseiko, Nadiia Yashchuk, Sergiy Gunko, and Mikhailo Mushtruk. "Biochemical composition of the hops and quality of the finished beer." Potravinarstvo Slovak Journal of Food Sciences 14 (May 28, 2020): 307–17. http://dx.doi.org/10.5219/1311.

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The large varieties of hops and hop products used in the brewing industry. Various in the biochemical composition, individual approaches to the brewing technology of each hop product are required in order to obtain a high-quality beer with a characteristic bitter taste and aroma. The purpose of this work was to study the biochemical composition of pressed conical hops, pellets of hop type 90, type 45, ethanolic and CO2 extracts of hop of various varieties, and their influence on the quality of the finished beer. As a result of comprehensive research on hops and hop products of various varieties, using the modern biochemical methods were determined differences in their biochemical composition depend on the absolute values such parameters as the mass fraction of α-acids, b-acids and their composition, xanthohumol, general polyphenols, essential oils, the ratio of their valuable components of hops: b-acids to a-acids and also for quantity of general polyphenols, essential oils per unit of α-acids. Based on the results of the biochemical composition of hops and hop products were investigated their influence on the quality of beer and were determined their using in brewing.

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12

Derkanosova, A. A., A. A. Orinicheva, and A. S. Muravyev. "Chemical composition and antioxidant activity of hop products." Journal International Academy of Refrigeration 15, no. 4 (2016): 19–22. http://dx.doi.org/10.21047/1606-4313-2016-15-4-19-22.

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13

Blot, J. M., and M. Verzele. "Volatile Air Oxidation Products of Hop Bitter Acids." Bulletin des Sociétés Chimiques Belges 86, no. 1-2 (September 1, 2010): 41–46. http://dx.doi.org/10.1002/bscb.19770860108.

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14

Merrisa Octora. "PERKEMBANGAN MUSIK HIP-HOP SEBAGAI PRODUK BUDAYA POPULAR AMERICAN MUSIC AND RADIO MUSIC, RACE, AND CULTURE." Journal Ilmu Sosial, Politik dan Pemerintahan 3, no. 1 (January 16, 2021): 1–8. http://dx.doi.org/10.37304/jispar.v3i1.372.

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This research describes about the growth of popular culture with one relevant example of popular culture product called music but with the specific mainstream called Hip-Hop. This era is also well known with the era of technology and the spread worldwide quickly rather than we thought. Advances in technology now moves so quickly that directly affect the lives of people in the world, for example with new innovations with all the advantages that make it as a product that is consumed and even become a role model gadget by the society such as iPod, Music, Internet, Hollywood Movies, Jeans, BlackBerry, iPhone, Music, Barbie, etc. America is a highest standard for these products then the power of mass media distribute through advertisements, songs, movies, internet, cable tv and deploy these products to the world and then consumed by society who later became part of our daily lives . These products are known as popular culture. One way to find out is the study of popular culture is through music. The music certainly can not be separated from popular culture because it is a culture that has a lot of fans around the world virtually. In this paper the author tried to theme music Hip-Hop as the study of popular cultureproducts.

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15

Burkhardt, Ronald J. "Determination of Essential Oil in Hops and Hop Products." Journal of the American Society of Brewing Chemists 44, no. 1 (January 1986): 38–40. http://dx.doi.org/10.1094/asbcj-44-0038.

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16

Jelínek, L., M. Dolečková, M. Karabin, T. Hudcová, B. Kotlíková, and P. Dostálek. "Influence of growing area, plant age, and virus infection on the contents of hop secondary metabolites." Czech Journal of Food Sciences 30, No. 6 (December 1, 2012): 541–47. http://dx.doi.org/10.17221/50/2012-cjfs.

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Hops and hop products (pellets and extracts) belong to the major raw materials employed in brewing industry. Many effects such as the growing area, hop plant age, and virus infection influence the contents of the brewing-important hop secondary metabolites (α- and β-bitter acids, essential oils, and polyphenols). The clones of the Czech cultivars Saaz and German cv. Taurus were used in this work and compared with the aim to investigate the influence of the effects mentioned on the contents of hop secondary metabolites.

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17

Radisek, S., A. Majer, J. Jakse, B. Javornik, and J. Matoušek. "First Report of Hop stunt viroid Infecting Hop in Slovenia." Plant Disease 96, no. 4 (April 2012): 592. http://dx.doi.org/10.1094/pdis-08-11-0640-pdn.

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Hop (Humulus lupulus), of the Cannabaceae family, is a dioecious perennial climbing plant that is native to Asia, North America, and Europe and is commercially grown in many countries for its use in brewing and the pharmaceutical industry. Slovenia has a more than 100-year-old hop-growing tradition and it is an important national agricultural business, with 90% of production exported to foreign markets. Since 2007, symptoms similar to Hop stunt viroid (HSVd) infection have been observed in several hop gardens with cvs. Celeia, Bobek, and Aurora in the Savinja Valley and Koroška Region. Symptoms include stunting, leaf curl, small cone formation, and dry root rot. In the first year of finding the disease, the incidence varied from 1 to 30% and increased rapidly (by as much as 10%) each subsequent year, predominantly along plant rows. For molecular identification of the pathogen, RNA was extracted from leaves and cones of symptomatic and asymptomatic plants from two different hop gardens with cv. Celeia using Tri Reagent (T9424; Sigma-Aldrich, St Louis, MO). Reverse transcription-PCR was carried out using two pairs of specific HSVd primers, HSVdI/HSVdII and HSVdeI/HSVdeII (3,4). Both primer pairs gave a single PCR product from tissue from symptomatic plants, with expected lengths of ~300 bp, but no amplicons were produced using samples from asymptomatic plants. PCR products from HSVdI/HSVdII were subjected to direct sequencing and HSVdeI/HSVdeII products were cloned in PCR Script SK (+) (Stratagene, La Jolla, CA) vector and sequenced. Five sequences (EMBL Accession Nos. HE575344, HE575345, HE575346, HE575347, and HE575348) were obtained, which revealed 96 to 99% sequence identity with various HSVd variants (grapevine, citrus, and cucumber) reported in GenBank of the National Centre for Biotechnology Information (NCBI). HSVd belonging to the Hostuviroid genus, Pospiviroidae family, has been previously reported in hop in Japan, South Korea, North America, and China (1,2). To our knowledge, this is the first report of the detection of HSVd on hop in Europe. Strict phytosanitary measures have been taken to prevent further spread and to eradicate HSVd infections. References: (1) K. C. Eastwell and T. Sano. Hop Stunt. Page 48 in: Compendium of Hop Diseases and Pests. W. F. Mahaffee et al., eds. The American Phytopathological Society, St. Paul, MN, 2009. (2) L. Guo et al. Plant Pathol. 57:764, 2008. (3) J. Matoušek et al. Plant Soil Environ. 49:168, 2003. (4) J. Matoušek et al. J. Virol. Methods 122:153, 2004.

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18

Knutzen, Kristin E., Meghan Bridgid Moran, and Samir Soneji. "Combustible and Electronic Tobacco and Marijuana Products in Hip-Hop Music Videos, 2013-2017." JAMA Internal Medicine 178, no. 12 (December 1, 2018): 1608. http://dx.doi.org/10.1001/jamainternmed.2018.4488.

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19

Canoy, Jr., Sergio, and Gemma Puebla Salasalan. "A Variant of Hop Domination in Graphs." European Journal of Pure and Applied Mathematics 15, no. 2 (April 30, 2022): 342–53. http://dx.doi.org/10.29020/nybg.ejpam.v15i2.4352.

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Let G be a connected graph with vertex and edge sets V (G) and E(G), respectively. A set S ⊆ V (G) is a hop dominating set of G if for each v ∈ V (G) \ S, there exists w ∈ S such that dG(v,w) = 2. A set S ⊆ V (G) is a super hop dominating set if ehpnG(v, V (G) \ S) ≠ ∅ foreach v ∈ V (G) \ S, where ehpnG(v, V (G) \ S) is the set containing all the external hop private neighbors of v with respect to V (G) \ S. The minimum cardinality of a super hop dominating set of G, denoted by γsh(G), is called the super hop domination number of G. In this paper, we investigate the concept and study it for graphs resulting from some binary operations. Specifically, we characterize the super hop dominating sets in the join, and lexicographic products of graphs, and determine bounds of the super hop domination number of each of these graphs.

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20

KROFTA, Karel, Světlana VRABCOVÁ, Alexandr MIKYŠKA, and Marie JURKOVÁ. "The effect of hop beta acids oxidation products on beer bitterness." Kvasny Prumysl 59, no. 10-11 (October 1, 2013): 306–12. http://dx.doi.org/10.18832/kp2013032.

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21

Kumanyika, Chenjerai. "‘We demand justice. We just getting started’: the constitutive rhetoric of 1Hood Media's hip-hop activism." Popular Music 34, no. 3 (September 8, 2015): 432–51. http://dx.doi.org/10.1017/s0261143015000355.

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AbstractThe hip-hop activism of Pittsburgh's 1Hood Media has been a key element of the success of several contemporary social justice campaigns, such as the 2010 Justice For Jordan Miles police brutality case. After offering some background on 1Hood Media and a discussion of constitutive rhetoric, this study offers a close reading of 1Hood's rhetorical appeal, focusing on the ways in which the audience is constituted as both collective and individual subjects whose participation in the narrative is essential to its closure. 1Hood Media's texts focus on a diverse range of victims of injustice who suffer at the hands of police brutality and murder, and other forms of systemic oppression. The villains in these narratives are institutional forces, such as racist police forces, or corrupt Wall Street banks. By focusing on music, lyrical and visual features of 1Hood's cultural products, this study contributes to studies of popular music, hip-hop, rhetoric and cultural politics.

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22

Muliar, T. "DIRECTIONS OF IMPROVEMENT OF ECONOMIC EFFICIENCY OF HOP PRODUCTS PRODUCTION." Agrosvit, no. 9 (May 20, 2020): 84. http://dx.doi.org/10.32702/2306-6792.2020.9.84.

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23

Kiujkeleire, Denis De, Frank David, Katrien Hauhebaert, and Pat Sandra. "AUTOMATED REPORTING ON THE QUALITY OF HOPS AND HOP PRODUCTS." Journal of the Institute of Brewing 104, no. 2 (March 4, 1998): 75–82. http://dx.doi.org/10.1002/j.2050-0416.1998.tb00978.x.

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24

Partelová, Denisa, Anna Šuňovská, Jana Marešová, Miroslav Horník, Martin Pipíška, and Stanislav Hostin. "Removal Of Contaminants From Aqueous Solutions Using Hop (Humulus Lupulus L.) Agricultural By-Products." Nova Biotechnologica et Chimica 14, no. 2 (December 1, 2015): 212–27. http://dx.doi.org/10.1515/nbec-2015-0028.

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Abstract Agricultural wastes can be used as an alternative to the existing sorbents for the removal of metals or synthetic dyes from contaminated liquids. In this work, the fine powdered biomass of the hop (Humulus lupulus L.) variety Osvald's clone 72 and variety Bohemie as a sorbent for the removal of Cd from aqueous solutions of CdCl2 spiked with radionuclide 109Cd and synthetic dyes thioflavine T (ThT) or methylene blue (MB) from single dye solutions under conditions of batch systems was used. The maximum sorption capacity Q = 264 µmol Cd/g (d.w.) was found in the case of the leaf biomass of hop (H. lupulus L.) variety Osvald's clone 72 at the initial concentration of CdCl2 10,000 µmol/dm3, whereby the sorption capacity decreased in the order Qleaves : Qstems : Qroots = 1.0 : 0.8 : 0.7. The sorbed amount of Cd was removed from the hop biomass with the following increasing desorption efficiency of the extraction reagents: deionised H2O << 0.1 mol/dm3 HCl ≤ 0.1 mol/dm3 EDTA-Na2. Similarly as in the case of Cd sorption, the kinetics of ThT and MB sorption by the leaf biomass of the hop (H. lupulus L.) variety Bohemie were also showed as two-phase processes. The maximum sorption of ThT approx. Q = 19 mg/g (d.w.) and MB approx. Q = 70 mg/g (d.w.) were found within the range of the initial values of pH 4 – 7. The sorption of both dyes by the leaf biomass from single dye solutions decreased with increasing biomass concentration and on the other hand increased with increasing the initial concentrations of ThT or MB. The process of ThT and MB sorption was better described by the Langmuir model than the Freundlich model of sorption isotherm. From the obtained values of Qmax, it was found that in the case of MB the dried leaf biomass showed more than 2-times higher sorption capacity (Qmax = 184 mg/g; d.w.) in comparison with the value predicted for ThT. Obtained results suggest that dried plant biomass of hop (H. lupulus L.) as agricultural by-products can be used as a potential sorbent for both types of studied contaminants.

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Heinlein, A., M. Metzger, H. Walles, and A. Buettner. "Transport of hop aroma compounds across Caco-2 monolayers." Food Funct. 5, no. 11 (2014): 2719–30. http://dx.doi.org/10.1039/c3fo60675a.

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26

Koreman, Rian. "Legitimating Local Music: Volksmuziek, Hip-Hop/Rap and Dance Music in Dutch Elite Newspapers." Cultural Sociology 8, no. 4 (September 22, 2014): 501–19. http://dx.doi.org/10.1177/1749975514546364.

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This study examines the legitimation of local music. Critics from peripheral countries such as the Netherlands tend to focus on foreign music products. However, the rising popularity among ‘omnivorous’ audiences and increased production of Dutch music, together with the competition in the Dutch media landscape for readers, might lead Dutch elite newspapers to increase their coverage of local music. These media are cultural intermediaries who signal the legitimation of music. Local genres thus might succeed in establishing themselves, but little is known about this process. This research therefore studies – through a quantitative and qualitative content analysis – the legitimation of three, traditionally illegitimate, genres: volksmuziek, dance and hip-hop/rap music. The findings suggest that the latter two genres indeed gain legitimacy. Genres are classified by the criteria of authenticity and originality. When products fail to meet these criteria, the media attention is legitimized by their popularity, instead of their artistic value.

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Porteous-Álvarez, Alejandra J., M. Mercedes Maldonado-González, Sara Mayo-Prieto, Alicia Lorenzana, Ana I. Paniagua-García, and Pedro A. Casquero. "Green Strategies of Powdery Mildew Control in Hop: From Organic Products to Nanoscale Carriers." Journal of Fungi 7, no. 6 (June 19, 2021): 490. http://dx.doi.org/10.3390/jof7060490.

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Humulus lupulus L. is a long-lived, perennial, herbaceous, and dioecious climbing plant. The foremost producers in the European Union are Germany, the Czech Republic, Poland, Slovenia, and Spain. The Spanish cultivated area is concentrated in the province of León. Powdery mildew, caused by Podosphaera macularis, menaces hop production and quality in all hop growing regions located in the Northern hemisphere, colonizing leaves, petioles, inflorescences, and finally cones. In this work, powdery mildew control was monitored, comparing nine fungicide strategies: five organics, two integrated disease management (IDM)-based, with and without Nutragreen® nanoscale carrier, and two conventional treatments (CON) with and without Nutragreen® nanoscale carrier. The organic treatments were able to diminish P. macularis on leaves, but no effect was observed in cones. CON treatments reduced the infection on leaves and cones and increased the cone quantity and quality. Likewise, IDM-based treatments provided satisfactory results as they diminished powdery mildew on leaves and cones. Finally, dose reduction using a Nutragreen® nanoscale carrier showed beneficial effects in the control of powdery mildew compared to the commercial dose. Hence, the use of nanoscale carries permits a 30% reduction in pesticide dose, which optimizes yield and hop quality, reduces risks linked to pesticides, and aids in compliance with public and international policy demands.

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Krofta, K., L. Mravcová, D. Kolek, P. Patáková, J. Patzak, A. Henychová, and P. Dostálek. "Microbial community of hop (Humulus lupulus L.) and its impact on the quality of hop products." Acta Horticulturae, no. 1328 (November 2021): 109–14. http://dx.doi.org/10.17660/actahortic.2021.1328.15.

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29

Lebedenko, Tetiana, Viktoriia Kozhevnikova, Tamara Novichkova, and Olena Kotuzaki. "FEATURES OF DETERMINING THE QUALITY OF ETHNIC SOURDOUGHS AND WAYS OF USING THEM IN BAKING AND CATERING BUSINESS." EUREKA: Life Sciences 4 (July 31, 2019): 36–44. http://dx.doi.org/10.21303/2504-5695.2019.00971.

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The usage of various sourdoughs increases in order to expand the range and improve the quality, nutritional properties, and safety of bread products. Spontaneous sourdoughs with different formulas and preparation parameters are used in technologies of popular ethnic products. This paper is devoted to the study of wheat spontaneous sourdoughs, such as hop, pea-anise, and wine yeast sourdough. The effect of the grade and baking properties of flour, the inclusion of additional ingredients that can act as enrichers of the nutrient medium, carriers of additional fermentation microorganisms, as well as controllers of the species composition of the microflora, on their quality has been studied. The basic scheme of preparing spontaneous wheat sourdough is developed; the basic stages and parameters of the dilution and production cycles are noted. The methods of controlling the process and quality of sourdough are described, the recommended values of the lifting force and titrated acidity are presented, as well as sensory characteristics. It has been established, that the required fermentation ability and acid accumulation rate of sourdough are obtained in different time: 24 hours for wine yeast sourdough, 7–8 days for hop sourdough, and up to 15 days of a dilution cycle for pea-anise sourdough. The stabilizing effect of active substances of hop and anise on the quality of sourdough has been proven. Hop and pea-anise sourdough retain the necessary biotechnological properties for 90 days of propagation, but wine yeast sourdough loses its quality after 30 days, sourdough without additives loses it after 9 days. The results of the research have theoretical and practical use, since the proposed scheme and approaches to developing the wheat sourdough technology and controlling their quality can be used to study various ethnic sourdoughs and technology of bread based on them. The experimental data on the quality of selected sourdoughs can be used to develop the technology of bread products with improved quality, nutritional value, and safety, ethnic products, and products "made according to old technologies".

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30

Okano, Yuri, Nobuo Okamoto, Tatsuo Yamamura, and Hitoshi Masaki. "Hop Extract as a New Potent Ingredient for air Growth Products." Journal of Society of Cosmetic Chemists of Japan 29, no. 4 (1996): 411–16. http://dx.doi.org/10.5107/sccj.29.411.

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31

Kac, Javor, Aleš Mlinarič, and Andrej Umek. "HPTLC determination of xanthohumol in hops (Humulus lupulusL.) and hop products." Journal of Planar Chromatography – Modern TLC 19, no. 107 (February 2006): 58–61. http://dx.doi.org/10.1556/jpc.19.2006.1.10.

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32

Wärtgen, K., and M. Wichtl. "New Isolation Methods for Hop Bitter Compounds and their Oxidation Products." Planta Medica 55, no. 07 (December 1989): 628–29. http://dx.doi.org/10.1055/s-2006-962193.

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33

Patzak, Josef, Alena Henychová, Petr Svoboda, and Ivana Malířová. "Assessment of epigenetic methylation changes in hop (Humulus lupulus) plants obtained by meristem culture." Czech Journal of Genetics and Plant Breeding 56, No. 4 (October 19, 2020): 159–64. http://dx.doi.org/10.17221/27/2020-cjgpb.

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In vitro meristem cultures have been used for the production of hop (Humulus lupulus L.) virus-free rootstocks worldwide, because multipropagation is considered to preserve the genetic stability of the produced plantlet. Nevertheless, in vitro tissue cultures can cause genetic and epigenetic changes. Therefore, we studied the genetic and epigenetic variability of Saaz Osvald’s clones, Sládek and Premiant cultivars on the DNA methylation level by methylation-sensitive amplification polymorphism (MSAP). In vitro propagated plants, acclimatised glasshouse rootstocks as well as derived mericlones and control plants under field conditions were used for the analyses. A total of 346 clearly and highly reproducible amplified products were detected in the MSAP analyses within the studied hop plants. We found 16 polymorphic products (4.6% of products) and 64 products with methylation changes (18.5% of products) in the analyses. The demethylation events were comparable to the de novo methylation events. Most demethylation changes were found in the in vitro plants, but only a few of them were found in the derived mericlones under field conditions. In contrast, the de novo methylation changes persisted in the acclimatised plants under glasshouse or field conditions. A hierarchical cluster analysis was used for the evaluation of the molecular genetic variability within the individual samples. The dendrogram showed that the individual samples of the same variety, more or less, clustered together. Because the methylation status varied during the virus-free rootstock production process, we suppose that de/methylation process is a natural tool of epigenetics and evolution in vegetatively propagated plants.

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Bravi, Elisabetta, Giovanni De Francesco, Valeria Sileoni, Giuseppe Perretti, Fernanda Galgano, and Ombretta Marconi. "Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation." Antioxidants 10, no. 2 (January 22, 2021): 165. http://dx.doi.org/10.3390/antiox10020165.

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The brewing industry produces high quantities of solid and liquid waste, causing disposal issues. Brewing spent grains (BSGs) and brewing spent hop (BSH) are important by-products of the brewing industry and possess a high-value chemical composition. In this study, BSG and BSH, obtained from the production process of two different types of ale beer (Imperial red and Belgian strong beer) were characterized in terms of valuable components, including proteins, carbohydrates, fat, dietary fiber, β-glucans, arabinoxylans, polyphenols, and phenolic acids, and antioxidant activity (Ferric Reducing Antioxidant Power Assay (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)). Significant concentrations of total polyphenols were observed in both BSH and BSG samples (average of about 10 mg GAE/g of dry mass); however, about 1.5-fold higher levels were detected in by-products of Belgian strong ale beer compared with Imperial red. Free and bound phenolic acids were quantified using a validated chromatographic method. A much higher level of total phenolic acids (TPA) (about 16-fold higher) was found in BSG samples compared with BSHs. Finally, their antioxidant potential was verified. By-products of Belgian strong ale beer, both BSG and BSH, showed significantly higher antioxidative capacity (about 1.5-fold lower inhibitory concentration (IC50) values) compared with spent grains and hop from the brewing of Imperial red ale. In summary, BSG and BSH may be considered rich sources of protein, carbohydrates, fiber, and antioxidant compounds (polyphenols), and have the potential to be upcycled by transformation into value-added products.

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van Den Bossche, R., M. Anteunis, F. Borremans, and M. Verzele. "Oxidation products of hop bitter acids. Part VIII. Six-membered ring products from the oxidation of colupulone." Bulletin des Sociétés Chimiques Belges 83, no. 7-8 (September 2, 2010): 271–76. http://dx.doi.org/10.1002/bscb.19740830709.

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van Den Bossche, R., M. Anteunis, and M. Verzele. "Oxidation products of hop bitter acids. Part IX. Six-membered ring products from the oxidation of colupulone." Bulletin des Sociétés Chimiques Belges 83, no. 7-8 (September 2, 2010): 277–83. http://dx.doi.org/10.1002/bscb.19740830710.

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37

Scholtes, Caroline, Sabrina Nizet, Hadrien Massart, Pascal Gerbaux, and Sonia Collin. "Occurrence of Theaspirane and its Odorant Degradation Products in Hop and Beer." Journal of Agricultural and Food Chemistry 63, no. 37 (September 11, 2015): 8247–53. http://dx.doi.org/10.1021/acs.jafc.5b03195.

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38

Munoz-Insa, Alicia, Martina Gastl, and Thomas Becker. "Use of Polyphenol-Rich Hop Products to Reduce Sunstruck Flavor in Beer." Journal of the American Society of Brewing Chemists 73, no. 3 (June 2015): 228–35. http://dx.doi.org/10.1094/asbcj-2015-0625-01.

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39

Foster, Brian C., Nikia Kearns, John T. Arnason, Ammar Saleem, Carolina Ogrodowczyk, and Suzanne Desjardins. "Comparative Study of Hop-Containing Products on Human Cytochrome P450-Mediated Metabolism." Journal of Agricultural and Food Chemistry 57, no. 11 (June 10, 2009): 5100–5105. http://dx.doi.org/10.1021/jf8038132.

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40

Krofta, K., S. Vrabcová, A. Mikyska, M. Jurková, T. Cajka, and J. Hajslová. "STABILITY OF HOP BETA ACIDS AND THEIR DECOMPOSITION PRODUCTS DURING NATURAL AGEING." Acta Horticulturae, no. 1010 (October 2013): 221–30. http://dx.doi.org/10.17660/actahortic.2013.1010.26.

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41

Mahadevan, G., and V. Vijayalakshmi. "Analysing of complementary perfect hop domination numeral of corona products of graphs." International Journal of Dynamical Systems and Differential Equations 11, no. 5/6 (2021): 579. http://dx.doi.org/10.1504/ijdsde.2021.10043581.

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Mahadevan, G., and V. Vijayalakshmi. "Analysing of complementary perfect hop domination numeral of corona products of graphs." International Journal of Dynamical Systems and Differential Equations 11, no. 5/6 (2021): 579. http://dx.doi.org/10.1504/ijdsde.2021.120048.

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43

Kovalev, V. B., T. I. Kozlik, L. V. Protsenko, A. V. Bober, and B. F. Kormiltsev. "Extending and maintaining the in vitro collection of (inter)national hop varieties in Ukraine." Agricultural Science and Practice 7, no. 3 (December 25, 2020): 61–71. http://dx.doi.org/10.15407/agrisp7.03.061.

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Despite the decline in the national hop production, a part of hop products, made of Ukrainian aroma hop, is highly estimated in the international market and exported. Therefore, a relevant prerequisite of ensuring a suffi cient level of competitiveness of domestic hop production is the expansion of its assortment. To satisfy this need the breeders face the task of creating varieties with unique characteristics, which requires searching for new forms and strains of hop with increased content of different biologically active compounds in cones. In this regard national research program aimed to investigate genetic stab ility of hop varieties during multiple planting and storing of explants in in vitro conditions while introducing them into the collection, adapting the composition of Murashige and Skoog culture medium for specifi c varieties is discussed. Studies conducted included the analysis of plants by morphological and variety-specifi c traits, the identifi cation of varieties by biochemical criteria, improvement of hop regenerants using ELISA, molecular-genetic analysis based on PCR (polymerase chain reaction) for identifi cation of hop genotypes and determination of genetic stability, and the improvement of method of microclonal reproduction of hop. As a result of the perennial research of cultivating hop planting material using the Murashige and Skoog complex of nutrients, the foundations of creating and maintaining the in vitro collection of hop varieties were fi rst elaborated in Ukraine which allow for the possibility of decreasing the concentration of nutrients in the culture medium by 50 %, replacing expensive gel-forming preparation for the maintenance of plants in the culture medium - agar-agar, the share of whose cost in the medium composition is up to 70 %, with a cheaper substance - modifi ed starch DDKamod or agroperlite, and reducing the expenses for the maintenance of genetic pool in the in vitro collection. It was determined that the spectra of microsatellite loci of the amplifi ed DNA of the explants, cultivated in vitro, during the study period did not differ from the spectra of plant DNA prior to cloning, which demonstrated DNA stability and allowed cultivating hop varieties in the in vitro culture without any changes in the genome. The composition of media for cultivation and long- term storing of hop varieties in in vitro conditions was selected.

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Tomažin, Urška, Martin Škrlep, Maja Prevolnik Povše, Nina Batorek-Lukač, Danijel Karolyi, Matjaž Červek, and Marjeta Čandek-Potokar. "The Effect of Supplementing Pig Diet with Chestnut Wood Extract or Hops on Fresh Meat and Dry-Cured Products." Applied Sciences 10, no. 19 (October 2, 2020): 6922. http://dx.doi.org/10.3390/app10196922.

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Oxidation is one of the major reasons for impaired quality of meat and meat products but can be prevented by the addition of antioxidants. In the present study, the effect of dietary sweet chestnut wood extract and hop cones on the quality and oxidative stability of meat and dry-cured products was investigated. Control pigs (N = 11) were fed a commercial diet (13.1 MJ metabolizable energy, 15.5% crude protein), while the other two experimental groups were supplemented with 3% of sweet chestnut wood extract (Tannin; N = 12) or 0.4% of hop cones (Hops; N = 11). The quality of meat and dry-cured products was evaluated by means of chemical composition, water holding capacity, objective color, and lipid and protein oxidation. No major effects of sweet chestnut wood extract or of hops supplementation were observed, nevertheless, some indications of improved water holding capacity could be attributed to antioxidants supplementation. The color evolution of dry-cured bellies from Tannin and Hops groups of pigs during refrigerated storage was also indicative of an improved oxidative stability.

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Balestrini, Nassim Winnie. "The Cultural Ecology of Alaskan Indigenous Hip Hop: “Ixsixán, Ax Kwáan (I Love You My People)”." Ecozon@: European Journal of Literature, Culture and Environment 13, no. 1 (April 28, 2022): 55–72. http://dx.doi.org/10.37536/ecozona.2022.13.1.4419.

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In hip-hop studies, Indigenous rap music has been garnering increasing attention alongside other non-mainstream manifestations of this ‘glocal’ genre, and the field has begun to address the significance of specific locales for artistic expression. Worried about environmental studies research that extracts ecological insights from Indigenous cultures without paying attention to colonial history, Indigenous scholars have been critiquing how non-Indigenous colleagues frequently misconstrue the myriad ways in which place, language, knowledge, and cultural identity are intertwined in tribal cultures. Bringing these discourses into conversation, this article focuses on three music videos produced as part of the Native Connections program of the Tlingit and Haida’s Tribal Family and Youth Services department in 2018 and 2019. These videos, which feature the Juneau-based rappers Arias Hoyle and Chris Talley alongside other Indigenous adolescents, verbally and visually convey an understanding of their environment not as mere setting, but rather as a source of cultural-historical knowledge and current intergenerational cultural practice. Both location and language are showcased as repositories of cultural identification. The juxtapositions of seemingly untouched landscapes and settled cityscapes as well as of English and Tlingit can be read as confirming ecocritical theories that emphasize the ways in which cultural products address seemingly dichotomous elements such as nature/culture as interdependent. The hip-hop lyrics and videos examined here balance awareness of the historical baggage of settler-colonialism with the intellectually and spiritually invigorating celebration of a locally rooted Indigenous identity, which is neither stuck in the past nor unaware of the world at large. These works thus participate in the “cultural ecology” (Hubert Zapf) of hip hop by mapping out an artistic place defined by Alaskan Indigenous—and especially Tlingit—culture and community in Juneau, without losing sight of larger geographical and sociopolitical contexts.

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Solarska, E., M. Kamińska, and H. Śliwa. "First Report of Phytoplasma Infection in Hop Plants." Plant Disease 88, no. 8 (August 2004): 908. http://dx.doi.org/10.1094/pdis.2004.88.8.908b.

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Disease symptoms of severe shoot proliferation resembling phytoplasmal disease symptoms were observed in early spring of 2003 in hop (Humulus lupulus L.) plant cvs. Magnum and Marynka that were grown in a commercial farm in Poland. Proliferation of shoots has not been previously reported in hop plants. To detect the presence of phytoplasmas in hops, young shoots from four symptomatic (two cultivars) and two symptomless (‘Magnum’) plants were assayed for phytoplasma 16S rDNA using polymerase chain reaction (PCR). In addition, leaf samples from healthy Catharanthus roseus plants and plants experimentally infected with the reference strains of aster yellows phytoplasma (AY1, group 16SrI-B) or apple proliferation phytoplasma (AP, group 16SrX-A) were included for comparison. Amplifications were performed using the universal phytoplasma primer pair P1/P7 in an initial assay, and universal primer pairs fA/rA (1), Pc399/P1694, or R16F2n/R16R2 (2) and group specific primer pair R16(I)F1/R16(I)R1 (3) in a nested reaction. Specific products were obtained in direct PCR with the universal primer pairs P1/P7 only for the control samples of the reference strains AY and AP. No visible product was amplified by the direct PCR from samples obtained from hops and healthy periwinkle plants. However, in nested PCR with primer pairs P1/P7 followed by primer pairs fA/rA, R16F2n/R16R2, Pc399/P1694, or R16(I)F1/R16(I)R1, specific DNA bands were observed from naturally infected hop plants (both four symptomatic and two symptomless) tested. No amplification products were observed from healthy periwinkle plants. The specificity of PCR products (obtained with universal R16F2n/R16R2 primer pair) was confirmed by restriction fragment length polymorphism (RFLP) analysis using AluI, MseI, HhaI, and RsaI for enzymatic digestion. RFLP patterns of these rDNA fragments for samples of naturally infected hops and for AY1 reference strain were similar and were characteristic of phytoplasma 16SrI-B subgroup. To our knowledge, this is the first evidence that hop shoot proliferation disease is associated with natural infection by phytoplasmas. Furthermore, detection of phytoplasma in asymptomatic hops underscores the need to fully elucidate the etiological role of this pathogen in the disease. References: (1) U. Ahrens and E. Seemüller. Phytopathology 82:828, 1992. (2) I.-M. Lee et al. Phytopathology 83:834, 1993. (3) I.-M. Lee et al. Phytopathology 84:559, 1994.

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Bukhovets, V. A., T. V. Kirillova, N. A. Fokina, and I. V. Romanov. "Bread production technology modelling using hop starter in ovens of various types." New Technologies, no. 4 (November 18, 2020): 22–31. http://dx.doi.org/10.47370/2072-0920-2020-15-4-22-31.

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The article studies the processes of structure formation of baked dough pieces using wheat and hop starters and changes in the properties of finished products and semi-finished products depending on the baking methods. A whole complex of physical, chemical and biochemical processes takes place in the dough piece during baking under the influence of heat and moisture, which causes considerable changes in the bread dough. These processes cause changes in the baked dough piece, that cause turning the dough into bread. Duration and intensity of the processes occurring on the surface and in the inner layers of the dough piece during baking depend on the temperature. Therefore, creation of optimal modes of heating the baked dough piece at various stages allows you to get products of the required quality. To simulate the processes of crumb formation, changes in temperature inside the dough piece of baking, and specific volume over time with different methods of dough and baking, regression models were used, that take into account the influence of qualitative factors. Each qualitative factor having two grades was replaced by one binary variable. The solution of a multicriteria optimization problem showed that the studied indicators reach the optimal values when baking in an air-o-steam and preparing a dough using hop starter.

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48

Knez Hrnčič, Maša, Eva Španinger, Iztok Košir, Željko Knez, and Urban Bren. "Hop Compounds: Extraction Techniques, Chemical Analyses, Antioxidative, Antimicrobial, and Anticarcinogenic Effects." Nutrients 11, no. 2 (January 24, 2019): 257. http://dx.doi.org/10.3390/nu11020257.

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Hop plants comprise a variety of natural compounds greatly differing in their structure and properties. A wide range of methods have been developed for their isolation and chemical analysis, as well as for determining their antioxidative, antimicrobial, and antigenotoxic potentials. This contribution provides an overview of extraction and fractionation techniques of the most important hop compounds known for their health-promoting features. Although hops remain the principal ingredient for providing the taste, stability, and antimicrobial protection of beer, they have found applications in the pharmaceutical and other food industries as well. This review focuses on numerous health-promoting effects of hops raging from antioxidative, sedative, and anti-inflammatory potentials, over anticarcinogenic features to estrogenic activity. Therefore, hops should be exploited for the prevention and even healing of several prevalent diseases like cardiovascular disorders and various cancer types. New ideas for future studies on hops are finally presented: computational investigations of chemical reactivities of hop compounds, nanoencapsulation, and synergistic effects leading to a higher bioavailability of biologically active substances as well as the application of waste hop biomass from breweries for the production of high-added-value products in accordance with the biorefinery concept.

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Lyu, Jae Il, Jaihyunk Ryu, Kyoung-Sun Seo, Kyung-Yun Kang, Sang Hoon Park, Tae Hyun Ha, Joon-Woo Ahn, and Si-Yong Kang. "Comparative Study on Phenolic Compounds and Antioxidant Activities of Hop (Humulus lupulus L.) Strobile Extracts." Plants 11, no. 1 (January 4, 2022): 135. http://dx.doi.org/10.3390/plants11010135.

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In this study, we investigated the phenolic compounds in hop strobile extracts and evaluated their antioxidant property using DPPH and ABTS assay. The total phenolic compound (TPC) and total flavonoid compound (TFC) estimated in two different solvent extracts considerably varied depending on the extraction solvent. The most abundant phenolic compound in hop strobile was humulones (α-acid) with levels ranging from 50.44 to 193.25 µg/g. El Dorado accession revealed higher antioxidant activity in ethanol extracts (DPPH: IC50 124.3 µg/mL; ABTS: IC50 95.4 µg/mL) when compared with that of the other accessions. Correlations between DPPH (IC50) scavenging TFC in ethanol extract (TFC_E, −0.941), and TPC_E (−0.901), and between ABTS (IC50) scavenging TFC_E (−0.853), and TPC_E (−0.826), were statistically significant at p < 0.01 level, whereas no significant correlation was observed between antioxidant activities, TPC and TFC in water extract. This study is the first to report that variations in the level of phenolic contents and antioxidant activity of various hop cultivars depended on the type of extraction solvent used and the cultivation regions. These results could provide valuable information on developing hop products.

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50

Rossini, Francesco, Paolo Loreti, Maria Elena Provenzano, Diana De Santis, and Roberto Ruggeri. "Agronomic performance and beer quality assessment of twenty hop cultivars grown in Central Italy." Italian Journal of Agronomy 11, no. 3 (August 10, 2016): 180. http://dx.doi.org/10.4081/ija.2016.746.

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Hop market and beer industry have always been of secondary relevance in Italy as compared to grape and wine sector. Hence, hop cultivars and the information for growing hops have been generated almost entirely from the major hop production countries. Identifying cultivars that perform well in Mediterranean environments is therefore essential to successfully start hop cultivation and breeding activity in this new growing region. To evaluate the intraspecific diversity of hop in Central Italy, 20 female hop genotypes with different origin were screened during three growing seasons (2013-2015) in an experimental hop yard. Cones yield, plant height and crop phenology were evaluated to determine which cultivars were best suited to the Mediterranean climate. Moreover, given the rising interest for the development of local beers with distinguishing aroma, a sensory analysis was performed and beers flavoured with locally produced and imported cones were compared. A significant diversity among cultivars was found for all parameters investigated. The results indicated that weather condition during flowering and development of cones markedly affected yield and plant height. Cones yield was negatively correlated with thermal time (r=–0.5, P<0.05) to harvest and positively with plant height (r=0.56, P<0.05). Cascade, Hallertauer Magnum, Hersbrucker Spat and Yeoman showed the best adaptability to the Mediterranean growing conditions as they were the top-performing cultivars across the three years. Sensory analysis evidenced the importance of cultivar selection as determining factor for flavouring properties of beers. In general, results showed that the origin of cones strongly affected the mouth feel of beers. More complex and appreciated aroma profiles were identified for beers flavoured with local cones than those hopped with commercial products.

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