Detail publikace

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

PUNČOCHÁŘOVÁ, L. POŘÍZKA, J.

Originální název

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

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.

Klíčová slova

beer foam stability; proteins; phenolic substances; bitter substances

Autoři

PUNČOCHÁŘOVÁ, L.; POŘÍZKA, J.

Vydáno

30. 11. 2020

Nakladatel

Vysoké učení technické v Brně, Fakulta chemická, Purkyňova 464/118, 612 00 Brno

Místo

Brno

ISBN

978-80-214-5920-0

Kniha

Studentská odborná konference CHEMIE JE ŽIVOT 2020

Edice

Ing. Petr Dzik, Ph.D.

Číslo edice

první

Strany od

126

Strany do

127

Strany počet

BibTex

@misc{BUT166360,
  author="Lenka {Punčochářová} and Jaromír {Pořízka}",
  title="Study of the Influence of Selected Compounds on Stability of Beer Foam",
  booktitle="Studentská odborná konference
CHEMIE JE ŽIVOT 2020",
  year="2020",
  series="Ing. Petr Dzik, Ph.D.",
  edition="první",
  pages="126--127",
  publisher="Vysoké učení technické v Brně, Fakulta chemická, Purkyňova 464/118, 612 00 Brno",
  address="Brno",
  isbn="978-80-214-5920-0",
  note="abstract"
}