Effect of the mashing process on the performance of a lipophilic hop extract to reduce the primary gushing of beer

Cerevisia

Volumn 38, Issue 2, 2013, Pages 71-76

  Shokribousjein, Zahra ^a   Philippaerts, An ^b   Riveros, David G ^a   Deckers, Sylvie M ^a   Khalesi, Mohammadreza ^a   Michiels, Christiaan ^a   Delcour, Jan A ^a   Gebruers, Kurt ^a   Verachtert, Hubert ^a   Derdelinckx, Guy ^a   Sels, Bert ^b  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Antifoam; Gushing; Hop; Hydrophobin; Mashing; Wax; Wort

Indexed keywords

EID: 85046607154     PISSN: 13737163     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cervis.2013.09.042     Document Type: Article

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