Turbidimetric Behavior of Colloidal Particles in Beer Before Filtration Process

The effect of colloidal particles and yeast on turbidity of Pilsen beer before the filtration process was studied in this work. The colloidal particles are mainly composed of polysaccharides, representing 96.89 %, in second place proteins with a concentration close to 2 %, and polyphenols less than...

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Veröffentlicht in:	Food and bioprocess technology 2013-04, Vol.6 (4), p.1082-1090
Hauptverfasser:	Benítez, Elisa I., Amezaga, Nancy M. J. Martínez, Sosa, Gladis L., Peruchena, Nélida M., Lozano, Jorge E.
Format:	Artikel
Sprache:	eng
Schlagworte:	Aggregates Agriculture Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Colloiding Digital imaging Filtration Flocculation Food Science Fractal geometry Histograms Image analysis Image processing Original Paper Particle size distribution Polyphenols Polysaccharides Saccharides Scanning electron microscopy Size distribution Turbidity Yeast Yeasts
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