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.

1. The chemistry of beer aging - A critical review;Vanderhaegen;Food Chem.,2006

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

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Alert for microbreweries – a case study on unpasteurized and unfiltered beer;KVASNY PRUMYSL;2024-04-16

2. Modelling of beer sensory staleness based on flavour instability parameters;Journal of the Institute of Brewing;2024-03-14

3. Effects of tea addition on antioxidant capacity, volatiles, and sensory quality of beer;Food Chemistry: X;2024-03

4. Assessment of the Prediction Power of Forced Ageing Methodology on Lager Beer Aldehyde Evolution during Maritime Transportation;Molecules;2023-05-19

5. The Influence of Transport and Storage Conditions on Beer Stability—a Systematic Review;Food and Bioprocess Technology;2022-03-05