Stabilizers for increased colloidal stability of beer.
نویسندگان
چکیده
منابع مشابه
Facile and economic method for preparation of nano-colloidal Silica with controlled size and stability
This study is focused on synthesis of nano-colloidal silica via alkaline water glass solution. Sodium ions of water glass were removed by cation exchanging in a resin column to obtain the silicic acid which was titrated to the solution of sodium silicate. Concentration of the colloidal silica and pH value of the solutions were controlled using different concentrations of alkaline sodium silicat...
متن کاملiMProVeMent oF tHe oXidatiVe stabilitY oF beer
INTRODUCTION The overall purpose of the research project is to make it possible for breweries not using ‘active yeast’ in the bottles to produce beer that is oxidative stable for up to one year without the addition of sulfite or ascorbic acid. This is to be achieved by increasing our knowledge about how especially thiol-containing proteins affect the oxidative stability of beer and how the yeas...
متن کاملFacile and economic method for preparation of nano-colloidal Silica with controlled size and stability
This study is focused on synthesis of nano-colloidal silica via alkaline water glass solution. Sodium ions of water glass were removed by cation exchanging in a resin column to obtain the silicic acid which was titrated to the solution of sodium silicate. Concentration of the colloidal silica and pH value of the solutions were controlled using different concentrations of alkaline sodium silicat...
متن کاملEffect of Milling Process on Colloidal Stability, Color and Rheological Properties of Pistachio Paste
Pistachio paste is produced from ground roasted kernel. This study focused on the influence of the milling process on colloidal stability, rheological behavior and color of pistachio paste. The colloidal stability of pistachio paste samples increased with a reduction of particle size from 31.4 to 15.10µm. The Herschel-Bulkley model was found to be the best model to describe the flow behavior of...
متن کاملBeer consumption and changes in stability of human serum proteins.
The aim of this study was to evaluate the influence of beer consumption (BC) on the functional and structural properties of human serum proteins (HSP). Thirty-eight volunteers (after coronary bypass) were divided into two groups: experimental (EG) and control (CG). Nineteen volunteers of the EG consumed 330 mL per day of beer (about 20 g of alcohol) for 30 consecutive days. The CG volunteers co...
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ژورنال
عنوان ژورنال: Kvasny Prumysl
سال: 2011
ISSN: 0023-5830
DOI: 10.18832/kp2011034