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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 59, 2001 - Issue 4
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Original Articles

Beer Adsorption on a Lipid Membrane as Related to Sensory Evaluation

Adsorción de cerveza sobre una membrana lipídica en relación con su evaluación sensorial

Hirotaka KanedaBrewing Research Laboratories, SAPPORO Breweries, Ltd., Yaizu-City, Shizuoka425-0013Japan;Human Informatics Department, National Institute of Bioscience and Human-Technology, Tsukuba-City, Ibaraki305-8566, JapanCorrespondence[email protected]
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Ken ShinotzukaBrewing Research Laboratories, SAPPORO Breweries, Ltd., Yaizu-City, Shizuoka425-0013Japan
,
Tatsu KobayakawaHuman Informatics Department, National Institute of Bioscience and Human-Technology, Tsukuba-City, Ibaraki305-8566
,
Sachiko SaitoHuman Informatics Department, National Institute of Bioscience and Human-Technology, Tsukuba-City, Ibaraki305-8566
&
Yoshio OkahataDepartment of Biomolecular Engineering, Tokyo Institute of Technology, Midori-ku, Yokohama226-8501Japan
Pages 167-171 | Received 22 Sep 2000, Accepted 19 Mar 2001, Published online: 01 Feb 2018

Citations (3)

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Read on this site (1)

Hirotaka Kaneda, Naoyuki Kobayashi, Junji Watari, Ken Shinotsuka, Masachika Takashio & Yoshio Okahata. (2002) A New Taste Sensor for Evaluation of Beer Body and Smoothness Using a Lipid-Coated Quartz Crystal Microbalance. Journal of the American Society of Brewing Chemists 60:2, pages 71-76.
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Articles from other publishers (2)

Hirotaka Kaneda, Junji Watari, Masachika Takashio & Yoshio Okahata. (2003) Adsorption and Desorption of Beer and Coffee on a Lipid Membrane as Related to Sensory Bitterness. Journal of the Institute of Brewing 109:1, pages 27-33.
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. (2002) Current awareness in flavour and fragrance. Flavour and Fragrance Journal 17:2, pages 156-163.
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