Application of Advanced Instrumental Techniques for Analysis of Physical and Physicochemical Properties of Beer: A Review

作者：Sohrabvandi S; Mousavi S M^*; Razavi S H; Mortazavian A M

来源：International Journal of Food Properties, 2010, 13(4): 744-759.

DOI：10.1080/10942910902818145

• Analysis
• Beer
• Body
• Colloidal stability
• Color
• Foam

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.

• 出版日期2010