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Hydrophobins are surface active molecules that cause gushing of beer. Gushing is vigorous overfoaming of carbonated beverages without any shaking. A hop extract was used to decrease gushing of wort induced by hydrophobin HFBI. The influence of a magnetic field on dispersion of the hop extract was used to decrease gushing by HFBI. The results indicate that when a magnetic field exerted on hop extract,...
The presence of Class II hydrophobins produced by fungi on barley results in primary gushing of beer. Gushing is the spontaneous overfoaming of carbonated beverages by opening of bottles. Solving gushing problems caused by brewing raw materials has received much scientific attention. Lipophilic extract of hops are introduced to brewers as foam suppressor in fermenters. We studied the effects of hop...
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