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|Type:||Artigo de periódico|
|Title:||Effects of High Pressure Homogenization on Beer Quality Attributes|
|Abstract:||The aim of the present study was to evaluate the use of high pressure homogenization (HPH) as an alternative to thermal pasteurization for beer stabilization and to evaluate the effect of processing on colour, haze and redox potential immediately after the process and during the product shelf-life (100 days). The results obtained showed good colour retention, changes in the redox potential and greater values for turbidity, presenting a higher value for the product treated by HPH than for the thermally treated samples reported in literature. The evaluation of the results indicated that the HPH process is a promising process for beer treatment in terms of guaranteeing better colour retention. However to make this product stable, it would be necessary to perform stabilization treatments to minimize the negative effects of processing on the haze of the final product.|
ultra-high pressure homogenization
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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