Physicochemical properties of saponin containing Acanthophyllum laxiusculum extract: example application in foam stability and qualitative parameters for malt beverage industry

Author:

Aryan Sina,Mortazavian Amir M.,Mohammadi Fatemeh,Mahdavi Vahideh,Moazami Narges,Jazaeri SaharORCID

Funder

Shahid Beheshti University of Medical Sciences

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference30 articles.

1. AACC (2000) Approved methods of American Association of Cereal Chemists, 10th edn. The Association, St. Paul

2. Ayres DC, Loike JD (2005) Occurrence and distribution. In: Hostettmann K, Marston A (eds) Saponins. Cambridge University Press, New York, pp 18–105

3. Bishop LR, Whitear AL, Inman WR (1974) A scientific basis for beer foam formation and cling. J Inst Brew 80:68–80

4. Caliskan G, Dirim SN (2013) The effects of the different drying conditions and the amounts of maltodextrin addition during spray drying of sumac extract. Food Bioprod Process 91:539–548

5. Camacho JGA, Lobo JIS (2016) Method to stabilize beer foam. US Patent 9,238,788

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