Investigation of overfoaming activities and gushing mechanisms of individual beer ingredients as model substances in bottled carbonated water

Aydin A. A. , ILBERG V., TITZE J.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.94, no.10, pp.2083-2089, 2014 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 94 Issue: 10
  • Publication Date: 2014
  • Doi Number: 10.1002/jsfa.6528
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.2083-2089
  • Istanbul Technical University Affiliated: No

Abstract

BACKGROUND: Researchers in several disciplines are interested in understanding the spontaneous and eruptive overfoaming (gushing) of carbonated beverages, as it is an essential problem of both the brewing and beverage industries. In order to understand the mechanism(s) taking place in gushing beer, several beer ingredients have been investigated as model substances in a much simpler matrix of carbonatedwater. For this purpose, sinapic acid, vanillic acid, ferulic acid, cinnamic acid and palmitic acid have been chosen as model beer ingredients.