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Open AccessArticle

Application of High-Pressure Processing to Assure the Storage Stability of Unfiltered Lager Beer

Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technicka 5, Prague 6-Dejvice, 166 28 Prague, Czech Republic
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Academic Editor: Ryszard Amarowicz
Molecules 2020, 25(10), 2414; https://doi.org/10.3390/molecules25102414
Received: 6 May 2020 / Revised: 16 May 2020 / Accepted: 19 May 2020 / Published: 21 May 2020
(This article belongs to the Special Issue Recent Advances in Studies of Food and Beverages II)
Due to the increasing popularity of unfiltered beer, new methods for its preservation are needed. High-pressure processing (HPP) was applied as a final treatment of packed beer in order to assure storage stability and to retain the desired product quality. Pressures of 250 MPa and 550 MPa for 5 min were used to process unfiltered lager beers. The impact of pressure on basic analytical characteristics was evaluated, and foam stability, the content of carbonyl compounds and sensory properties were monitored during two months of storage. Most of the basic analytical parameters remained unaffected after pressure treatment, and a beneficial effect on foam stability was demonstrated. Changes in the concentration of staling aldehydes were observed during storage. Some features of the sensory profile were affected by HPP as well as by the time of storage. Our study evaluated the suitability of HPP as a novel method for shelf-life extension of unfiltered lager beer. View Full-Text
Keywords: unfiltered beer; high-pressure processing; pascalization; shelf-life unfiltered beer; high-pressure processing; pascalization; shelf-life
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Štulíková, K.; Bulíř, T.; Nešpor, J.; Jelínek, L.; Karabín, M.; Dostálek, P. Application of High-Pressure Processing to Assure the Storage Stability of Unfiltered Lager Beer. Molecules 2020, 25, 2414.

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