Influence of high molecular weight polypeptides on the mouthfeel of commercial beer-Reference-Cited by-同舟云学术

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Influence of high molecular weight polypeptides on the mouthfeel of commercial beer

Published:2020-11-16 Issue:1 Volume:127 Page:27-40
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Kato Masaru¹^ORCID,Kamada Toshihiro¹,Mochizuki Mayura¹,Sasaki Toshinori²,Fukushima Yuko²,Sugiyama Takumi¹,Hiromasa Aiko¹,Suda Takashi³,Imai Takeo¹

Affiliation:

1. Research Laboratories for Alcoholic Beverage Technologies Kirin Co., Ltd. 1‐17‐1, Namamugi, Tsurumi‐ku Yokohama 230‐8628 Japan

2. Central Laboratories for Key Technologies Kirin Co., Ltd. 1‐13‐5, Fukuura, Kanazawa‐ku Yokohama 236‐0004 Japan

3. Laboratory for New Product Development Kirin Brewery Co., Ltd. 1‐17‐1, Namamugi, Tsurumi‐ku Yokohama 230‐8628 Japan

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.630

Reference28 articles.

1. Progress towards an international system of beer flavour terminology;Clapperton JF;J Inst Brew,1975

2. Beer Flavor Terminology

3. THE MOUTHFEEL OF BEER - A REVIEW

4. A ‘Mouth-feel Wheel’: terminology for communicating the mouth-feel characteristics of red wine

5. Beta‐glucan and beta‐glucanase – review;Bourne DT;Tech Quart Mast Brew Assoc Am,1972

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