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, cilt.94, ss.2083-2089, 2014 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 94 Konu: 10
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1002/jsfa.6528
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Sayfa Sayıları: ss.2083-2089

Özet

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.