Polysaccharides influence on the interaction between tannic acid and haze active proteins in beer

Food Research International

Volumn 62, Issue , 2014, Pages 779-785

  Mercedes Lataza Rovaletti, M ^a   Benítez, Elisa I ^a   Martinez Amezaga, Nancy M J ^a   Peruchena, Nélida M ^b   Sosa, Gladis L ^a   Lozano, Jorge E ^c  

^a UNIVERSIDAD TECNOLÓGICA NACIONAL   (Argentina)

^b UNIVERSIDAD NACIONAL DEL NORDESTE   (Argentina)

^c PLAPIQUI UNS CONICET   (Argentina)

Author keywords

Beer; Haze active proteins; Ionic strength; Polysaccharides; Tannic acid

Indexed keywords

BEER; IONIC STRENGTH; POLYSACCHARIDES; REGRESSION ANALYSIS; TANNINS; TURBIDITY;

ACTIVE PROTEINS; CENTRAL COMPOSITE DESIGNS; EXPERIMENTAL MODELING; OBSERVED VALUES; RESPONSE SURFACE METHODOLOGY; TANNIC ACID; TOTAL VARIATION; VARIABLE CONCENTRATION;

PROTEINS;

EID: 84900344114     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.03.017     Document Type: Article

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