Model Solution as a Beer Foam Standard Should Contain Fatty Acids

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Model Solution as a Beer Foam Standard Should Contain Fatty Acids

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Model Solution as a Beer Foam Standard Should Contain Fatty Acids

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název periodika

Journal of the American Society of Brewing Chemists

ISSN

0361-0470

e-ISSN

—

Svazek periodika

75

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

4

Strana od-do

217-220

Kód UT WoS článku

000406734600006

EID výsledku v databázi Scopus

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