Effects of High Pressure Homogenization on Beer Quality Attributes
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.2011.tb00460.x/fullpdf
Reference22 articles.
1. Functional properties of whey protein as affected by dynamic high-pressure treatment;Bouaouina;Int. Dairy J.,2006
2. Effect of high hydrostatic pressure on quality parameters of lager beer;Buzrul;J. Sci. Food Agric.,2005
3. Effect of high hydrostatic pressure on shelf life of lager beer;Buzrul;Eur. Food Res. Technol.,2005
4. Inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum in orange juice using ultra high-pressure homogenisation;Campos;Innov. Food Sci. Emerg. Technol.,2007
5. High hydrostatic pressure treatment for beer stabilization;Castellari;J. Food Sci.,2000
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