Pasteurization of beer by a continuous dense-phase CO2 system

Effects on beer quality were studied after pasteurization by a continuous dense-phase carbon dioxide (DPCD) system. Changes in haze formation, foaming capacity and stability, and objective and subjective aroma and flavor were evaluated, after validation of a 5-log reduction in yeast populations. A m...

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Veröffentlicht in:	Journal of food science 2006-04, Vol.71 (3), p.E164-E169
Hauptverfasser:	Dagan, G.F, Balaban, M.O
Format:	Artikel
Sprache:	eng
Schlagworte:	Beer Beers Biological and medical sciences brewers yeast Carbon dioxide clarity cold pasteurization dense-phase CO2 Fermented food industries flavor foaming capacity Food engineering Food industries food quality Fundamental and applied biological sciences. Psychology General aspects high pressure treatment nonthermal odors Pasteurization Product quality quality turbidity
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