Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 13, Issue 4, Pages 744-759Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942910902818145
Keywords
Analysis; Beer; Body; Colloidal stability; Color; Foam
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Beer, a brewed beverage made principally from malt (germinated barely), hop, water, and yeast, is among the most popular drinks worldwide. Qualitative aspects of beer play a crucial role in its acceptability among the consumers. Part of this can be related to physical and physicochemical properties of beer. Foam, colloidal stability, color and transparency, and body of beer are classified under this category. In this review, the application of advanced instrumental techniques to measure all those properties is discussed.
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