Analysis of detrimental effect on head retention by low molecular weight surface-active substances using surface excess

Journal of the American Society of Brewing Chemists

Volumn 60, Issue 1, 2002, Pages 31-36

  Segawa, Shuichi ^a   Yamashita, Shinji ^a   Mitani, Yutaka ^a   Takashio, Masachika ^a  

^a SAPPORO BREWERIES LTD   (Japan)

Author keywords

Beer; Fatty acid; Foam; Surface tension

Indexed keywords

ANTIFOAMING AGENT; SURFACTANT;

ADSORPTION; BREWING; CHEMICAL REACTION; CORRELATION ANALYSIS; FILM; FOAM; HEAD RETENTION; REACTION ANALYSIS;

EID: 0036172822     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (11)

1. The control of lipids and their oxidation products in malting and brewing
2. Foaming properties of beer
3. Aspects of foam lacing
4. Dynamic surface tension determination with the maximum bubble pressure method
5. The protection of beer foam against lipid-induced destabilization
6. Observations on the effect of lipids on head retention
7. New techniques for the evaluation of interactions in beer foam
8. Problems of foam stability
9. Einfluss verschiedener alkohole und ester auf den shaum
10. The effects of lipid and related materials on beer foam