Study of the Influence of Selected Compounds on Stability of Beer Foam
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F20%3APU138054" target="_blank" >RIV/00216305:26310/20:PU138054 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
Study of the Influence of Selected Compounds on Stability of Beer Foam
Original language description
Beer foam as an important aspect in evaluating beer quality is one of the qualitative parameter during beer consumption. Beer contains various amounts of constituents that may positively (proteins, phenolic substances, bitter substances) or negatively (fatty acids) influence the beer foam stability. The aim of this study was to find relation between selected parameters and the beer foam staility and compare eventual differences within studied groups of samples.
Czech name
—
Czech description
—
Classification
Type
O - Miscellaneous
CEP classification
—
OECD FORD branch
10401 - Organic chemistry
Result continuities
Project
—
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů