Role of beer lipid-binding proteins in preventing lipid destabilization of foam

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 26, 2002, Pages 7645-7650

  Cooper, D J ^a   Husband, F A ^a   Mills, E N C ^a   Wilde, P J ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Beer; Foam; Hydrophobic polypeptides; Linoleic acid; Lipid

Indexed keywords

BOVINE SERUM ALBUMIN; CARBON 14; FATTY ACID; LINOLEIC ACID; LIPID; LIPID BINDING PROTEIN; PARINARIC ACID; PEPTIDE; POLYPEPTIDE;

ALCOHOLIC BEVERAGE; ARTICLE; BEER; CHEMISTRY; CHROMATOGRAPHY; COMPARATIVE STUDY; CONTROLLED STUDY; FLAVOR; FOAMING; FOOD HANDLING; HYDROPHOBICITY; ISOTOPE LABELING; METABOLISM; METHODOLOGY; MOLECULAR WEIGHT; PEPTIDE ANALYSIS; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS;

BEER; CHEMISTRY, PHYSICAL; CHROMATOGRAPHY; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FATTY ACIDS; FOOD TECHNOLOGY; LINOLEIC ACID; LIPID METABOLISM; PEPTIDES; SERUM ALBUMIN, BOVINE;

BOVINAE;

EID: 0037132537     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0203996     Document Type: Article

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