Model Solution as a Beer Foam Standard Should Contain Fatty Acids

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F17%3A43913163" target="_blank" >RIV/60461373:22330/17:43913163 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1094/ASBCJ-2017-3750-01" target="_blank" >http://dx.doi.org/10.1094/ASBCJ-2017-3750-01</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1094/ASBCJ-2017-3750-01" target="_blank" >10.1094/ASBCJ-2017-3750-01</a>

Result language

angličtina

Original language name

Model Solution as a Beer Foam Standard Should Contain Fatty Acids

Original language description

A reliable foam standard is needed for the beer brewing industry owing to the complexity of the beer foam matrix, its changing foaming properties over time, and interbatch variations in the product. Model foam standards proposed so far ignore the presence of foam-negative compounds. Response surface methodologies were applied to delimit the effects of components of foam standards (bovine serum albumin, ethanol, linoleic acid, and iso-alpha-bitter acids) on foam stability. Statistical analyses of experimental data were used to evaluate the significance of each component and their mutual interactions. The presence of linoleic acid in the foam standard was shown to be statistically important for foam stability and for interactions with individual components. A quadratic model was developed that describes alterations in foam stability as a result of changes in composition of foam standards, and this was validated by multiple measurements. A model beer foam solution can therefore be used as a reference in a brewing laboratory to validate methods of foam quality control and/or as a standard for foam research.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of the American Society of Brewing Chemists

ISSN

0361-0470

e-ISSN

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Volume of the periodical

75

Issue of the periodical within the volume

3

Country of publishing house

US - UNITED STATES

Number of pages

4

Pages from-to

217-220

UT code for WoS article

000406734600006

EID of the result in the Scopus database

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