The effects of hop-α-acids and proline-specific endoprotease (PSEP) treatments on the foam quality of beer

Journal of the Institute of Brewing

Volumn 117, Issue 3, 2011, Pages 335-342

  Evans, D E ^a   Finn, J E C ^b   Robinson, L H ^c   Eglinton, J K ^d   Sheehy, M ^e   Stewart, D C ^e  

^a Tasmanian Institute of Agriculture   (Australia)

^b UNIVERSITY OF TASMANIA   (Australia)

^c Lion Nathan Limited   (Australia)

^d UNIVERSITY OF ADELAIDE   (Australia)

^e Joe White Maltings Ltd   (Australia)

Author keywords

Foam; Haze; Hop acid; NIBEM; Proline specific endoprotease (PSEP); Protein; Rudin

Indexed keywords

BEER; FOAMS; IONIC CONDUCTION; STABILITY;

BEER PRODUCTION; HAZE; INDUSTRIAL SCALE; NIBEM; PILOT SCALE TRIALS; PROLINE SPECIFIC ENDOPROTEASE (PSEP); PROTEIN COMPOSITION; RUDIN;

PROTEINS;

HUMULUS;

EID: 80755126760     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2011.tb00477.x     Document Type: Article

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