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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 71, 2013 - Issue 3
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Original Articles

Thermodynamic View of Primary Gushing

Sylvie M. DeckersKU Leuven, Department of Microbial and Molecular Systems (MS), Leuven Food Science and Nutrition Research Centre (LFoRCe) and Leuven Institute for Beer Research (LIBR), BE-3001Heverlee, BelgiumCorrespondence[email protected]
,
Lennert VissersKU Leuven, Department of Microbial and Molecular Systems (MS), Leuven Food Science and Nutrition Research Centre (LFoRCe) and Leuven Institute for Beer Research (LIBR), BE-3001Heverlee, Belgium
,
Mohammadreza KhalesiKU Leuven, Department of Microbial and Molecular Systems (MS), Leuven Food Science and Nutrition Research Centre (LFoRCe) and Leuven Institute for Beer Research (LIBR), BE-3001Heverlee, Belgium
,
Zahra ShokribousjeinKU Leuven, Department of Microbial and Molecular Systems (MS), Leuven Food Science and Nutrition Research Centre (LFoRCe) and Leuven Institute for Beer Research (LIBR), BE-3001Heverlee, Belgium
,
Hubert VerachtertKU Leuven, Department of Microbial and Molecular Systems (MS), Leuven Food Science and Nutrition Research Centre (LFoRCe) and Leuven Institute for Beer Research (LIBR), BE-3001Heverlee, Belgium
,
Kurt GebruersKU Leuven, Department of Microbial and Molecular Systems (MS), Leuven Food Science and Nutrition Research Centre (LFoRCe) and Leuven Institute for Beer Research (LIBR), BE-3001Heverlee, Belgium
,
Xavier PirlotChimay Brewery, BE-6464Baileux, Belgium
,
Jean-Marie RockOrval Brewery, BE-6823, Villers-devant-Orval, Belgium
,
Vladimir IlbergHochschule Weihenstephan-Triesdorf, Fakultät Gartenbau and Lebensmitteltechnologie, D-85350Freisinig, Germany
,
Jean TitzeNational University of Ireland, University College Cork, School of Food and Nutritional Sciences, Cork, Ireland
,
Hedwig NevenKU Leuven, Department of Microbial and Molecular Systems (MS), Leuven Food Science and Nutrition Research Centre (LFoRCe) and Leuven Institute for Beer Research (LIBR), BE-3001Heverlee, Belgium;Brewery Duvel-Moortgat, BE-2870Puurs, Belgium
&
Guy DerdelinckxKU Leuven, Department of Microbial and Molecular Systems (MS), Leuven Food Science and Nutrition Research Centre (LFoRCe) and Leuven Institute for Beer Research (LIBR), BE-3001Heverlee, Belgium
 show all
Pages 149-152 | Published online: 05 Feb 2018

Citations (5)

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Read on this site (2)

Behnam Keshavarz & Mohammadreza Khalesi. (2016) Trichoderma reesei, a superior cellulase source for industrial applications. Biofuels 7:6, pages 713-721.
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Mohammadreza Khalesi, Kurt Gebruers, David Riveros-Galan, Sylvie Deckers, Ali Akbar Moosavi-Movahedi, Hubert Verachtert & Guy Derdelinckx. (2016) Hydrophobin purification based on the theory of CO2-nanobubbles. Journal of Liquid Chromatography & Related Technologies 39:3, pages 111-118.
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Articles from other publishers (3)

Ana Belén Díaz, Enrique Durán-Guerrero, Cristina Lasanta & Remedios Castro. (2022) From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers. Foods 11:20, pages 3215.
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Jan ŠAVEL, Petr KOŠIN & Adam BROŽ. (2016) Gushing Induced by Colloidal haze. Kvasny Prumysl 62:4, pages 128-134.
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Jan ŠAVEL, Petr KOŠIN & Adam BROŽ. (2014) Initiation of carbon dioxide liberation from beer and its gushing.. Kvasny Prumysl 60:2, pages 22-30.
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