Study of the Influence of Selected Compounds on Stability of Beer Foam

Kód výsledku v 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>
Výsledek na webu
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DOI - Digital Object Identifier
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Jazyk výsledku
angličtina
Název v původním jazyce
Study of the Influence of Selected Compounds on Stability of Beer Foam
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
Study of the Influence of Selected Compounds on Stability of Beer Foam
Popis výsledku anglicky
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.

Rok uplatnění
2020
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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