Award details

Novel approaches to improving the quality attributes of beer

Reference	AFM11733
Principal Investigator / Supervisor	Professor Clare Mills
Co-Investigators / Co-Supervisors	Professor Peter Wilde
Institution	Quadram Institute Bioscience
Department	Food Materials Science Division
Funding type	Research
Value (£)	180,662
Status	Completed
Type	Research Grant
Start date	18/10/1999
End date	31/01/2003
Duration	38 months

Abstract

The lipid and protein components of beer affect its quality in terms of foam stability and flavour. This collaborative and multidisciplinary project sets out to define to which beer lipids are complexed with protein, and to define the nature of those complexes. Their effects on the interfacial properties of beer proteins will be investigated and related to beer foam quality. The ability of such complexes to alter the oxidation of lipids leading to off-flavour development will also be investigated. The role that processing plays in determining the nature of lipid-protein complexes will be assessed in order to optimise processing methodology which will lead to improved beer quality. A rapid method for determining beer lipids will be produced to assist the industry in quality control.

Summary

unavailable

Committee	Closed Committee - Agri-food (AF)
Research Topics	X – not assigned to a current Research Topic
Research Priority	X – Research Priority information not available
Research Initiative	LINK: Advanced & Hygienic Food Manufacturing (AFM) [1998-2008]
Funding Scheme	X – not Funded via a specific Funding Scheme

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