Foam-stabilizing effects and cling formation patterns of iso-α-acids and reduced iso-α-acids in lager beer

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 18, 2008, Pages 8629-8634

  Kunimune, Takeshi ^a   Shellhammer, Thomas H ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Beer; Cling; Foam; Foam Stability; Hexahydro iso acid; Hop acid; Iso acid; NIBEM; Rho iso acid; Tetrahydro iso acid

Indexed keywords

CYCLOPENTANE DERIVATIVE; VEGETABLE PROTEIN;

ARTICLE; BARLEY; BEER; CHEMISTRY; FOOD HANDLING; HUMULUS; HYDROGENATION; METHODOLOGY; ODOR; STATISTICAL MODEL;

BEER; CYCLOPENTANES; FOOD TECHNOLOGY; HORDEUM; HUMULUS; HYDROGENATION; LINEAR MODELS; ODORS; PLANT PROTEINS;

HUMULUS; TETRA;

EID: 53649111922     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8011079     Document Type: Article

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