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1. |
Record Nr. |
UNISA996390821403316 |
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Titolo |
A pvblication of His Maties edict, and severe censvre against priuate combats and combatants [[electronic resource] ] : whether within his Highnesse dominions, or without; with their seconds, accomplices, and adhærents: straitly charging all officers, and other his Maties subiects, to vse no conniuencie, or remisse proceeding toward such offenders: for the necessary and timely preuention of those heauy euents, whereunto aswell kingdomes, as worthy families become obnoxious, by the odious and enormous impieties ineuitably subsequent thereupon |
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Pubbl/distr/stampa |
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Imprinted at London, : By Robert Barker, printer to the Kings most Excellent Maiestie, Anno 1613 [i.e. 1614] |
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Descrizione fisica |
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Altri autori (Persone) |
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James, King of England, <1566-1625.> |
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Soggetti |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Based on the proclamation of 4 Feb. 1614. |
The date is according to the ecclesiastical calendar. |
The first leaf is blank except for signature-mark "A". |
In this edition, A3v line 1 has "doth". |
Reproductions of the originals in the Henry E. Huntington Library and Art Gallery ("Early English books, 1475-1640", reel 1601), and the British Library ("Early English newspapers", unit 24, reel 1153). |
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Sommario/riassunto |
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2. |
Record Nr. |
UNINA9910298628203321 |
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Autore |
Pires Eduardo |
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Titolo |
Biochemistry of Beer Fermentation / / by Eduardo Pires, Tomáš Brányik |
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Pubbl/distr/stampa |
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Cham : , : Springer International Publishing : , : Imprint : Springer, , 2015 |
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ISBN |
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Edizione |
[1st ed. 2015.] |
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Descrizione fisica |
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1 online resource (82 p.) |
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Collana |
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SpringerBriefs in Biochemistry and Molecular Biology, , 2211-9353 |
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Disciplina |
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Soggetti |
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Food—Biotechnology |
Biochemistry |
Food Science |
Biochemistry, general |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references. |
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Nota di contenuto |
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Contents; 1 An Overview of the Brewing Process; Abstract ; A Brief History of Brewing; The Ingredients; Water; Malted Barley and Adjuncts; Malting; Hops; Yeast; Wort Production; Milling; Mashing; Wort Boiling; Fermentation and Maturation; References; 2 The Brewing Yeast; Abstract ; Introduction; Yeast Flocculation; Carbohydrate Transport and Metabolism; Main Glucose Repression Pathway; Glucose-Sensing System-RascAMPPKA Pathway; The Impact of the Glucose-Sensing System on Fermentation; Transport of α-Glucosides; Nitrogen Metabolism; Target of Rapamycin (Tor) Pathway |
Nitrogen Catabolite Repression (NCR)General Amino Acid Control (GAAC); Transport and Control of Nitrogen Sources; Alcoholic Fermentation; References; 3 By-products of Beer Fermentation; Abstract ; Introduction; Pleasant By-products; Higher Alcohols; Transamination; Decarboxylation; Reduction to Higher Alcohols; Regulation of Higher Alcohols; The Anabolic Pathway; Esters; Biosynthesis of Acetate Esters; Biosynthesis of Ethyl Esters; Ester Regulation; Esters in Beer Aging; Unpleasant By-products; Vicinal |
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Diketones (VDKs); Yeast Response to Fermentation Parameters; Yeast Strain; Temperature |
Hydrostatic PressureWort Composition; Sugars; Free Amino Nitrogen (FANs); Oxygen and Unsaturated Fatty Acids (UFAs); References |
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Sommario/riassunto |
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Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by “microworkers” – yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts. |
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