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Prediction of beer foam stability from malt components
beer foam stability malt polypeptides
2014/2/25
Industrial unhopped worts produced from different batches of commercial malt were taken to analyse the contents of compounds related to beer foam stability, such as polypeptides, polyphenols, and β-gl...
Factors influencing egg white foam quality
egg white foam characteristics acidity aluminium ions natrium pyrophosphate natrium hexametaphosphate
2014/2/25
The work was targeted on the study of egg white foam forming, including the influence of pH, aluminium ions, xanthan, maltodextrin, and phosphates on the whipping and stability of egg white foams. The...
Effect of Continuous Fermentation of High-Sugar Fruit Must on the Viability and Morphology of Immobilized Yeast on White Foam Glass
continuous fermentation immobilization yeast morphology
2009/2/20
We studied the effect of continuous fermentation of high-sugar fruit must (containing about 320 g/L of total sugars) on the viability and morphology of yeast cells. The process was carried out for 2.5...
Immobilization of Aspergillus niger in Polyurethane Foam for Citric Acid Production from Carob Pod Extract
Aspergillus niger Polyurethane Foam
2016/5/31
Aspergillus niger strains MTCC 281 and KLP20 immobilized on polyurethane foam were utilized for the batch fermentation of citric acid from carob pod extract. Carob pods are the fruits of carob tree (C...
Functionality of Milk Fat In Foam Formation and Stability
foams milk fat magnetic resonance imaging
2008/3/19
The objectives of this study were to investigate the functional properties of different fats emulsified in food foams. Quantitative descriptions of the formation and subsequent stability of food foams...