Effects of the combination of hydrophobic polypeptides, iso-α acids, and malto-oligosaccharides on beer foam stability

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 12, 2005, Pages 4976-4981

  Ferreira, Isabel M P L V O ^a   Jorge, Katia ^b   Nogueira, Luciana C ^b   Silva, Filipe ^a   Trugo, Luiz C ^b  

^a UNIVERSITY OF PORTO   (Portugal)

^b FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Acids; Beer; Foam stability; Hydrophobic polypeptides; Iso ; Malto oligosaccharides

Indexed keywords

ACID; MALTOOLIGOSACCHARIDES; OLIGOSACCHARIDE; PEPTIDE;

ARTICLE; BEER; CHEMISTRY; DRUG STABILITY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROPHOBICITY;

ACIDS; BEER; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DRUG STABILITY; HYDROPHOBICITY; OLIGOSACCHARIDES; PEPTIDES;

EID: 21744444680     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf047796w     Document Type: Article

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