Premium
METAL PROTEIN COMPLEXES IN ETHANOL MEDIA
Author(s) -
GORINSTEIN S.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb07285.x
Subject(s) - hebrew , library science , citation , chemistry , operations research , computer science , classics , engineering , art
ONE OF THE prime indicators of beer quality is its colloidal stability (Gorinstein, 1968; Fertman and Gorinstein, 1968, 1970). This stability depends on the amounts of minerals in proteins in an aqueous medium (Gorinstein, 197 1; Raible, 1967). The main task facing us was to discover the nature of the bonds between the mineral and protein components of beer and their effect on the colloidal stability of the product.