The relationship between flavour instability, preference and drinkability of fresh and aged beer-Reference-Cited by-同舟云学术

The relationship between flavour instability, preference and drinkability of fresh and aged beer

Published:2019-11-14 Issue:1 Volume:126 Page:59-66
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Paternoster A.¹^ORCID,Jaskula-Goiris B.²,Buyse J.²,Perkisas T.¹,Springael J.¹,Braet J.¹,De Rouck G.²,De Cooman L.²

Affiliation:

1. Faculty of Applied Economic Sciences, Department of Engineering Management; University of Antwerp; Prinsstraat 13 2000 Antwerp Belgium

2. Faculty of Engineering Technology, Department of Microbial and Molecular Systems, Cluster for Bioengineering Technology, Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus; KU Leuven; Ghent Belgium

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.582/fullpdf

Reference21 articles.

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2. Iso-α-acids, bitterness and loss of beer quality during storage;Caballero;Trends Food Sci. Technol.,2012

3. Measurement and analysis of vibration and shock levels for truck transport in Belgium with respect to packaged beer during transit;Paternoster;Food Pack. Shelf Life,2017

4. Mechanism for formation of the lightstruck flavor in beer revealed by time-resolved electron paramagnetic resonance;Burns;Chemistry (Weinheim an der Bergstrasse, Germany),2001

5. Belgische Brouwers Annual reports http://www.febed.be/sites/default/files/bier2107.pdf

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