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Record Nr. |
UNINA9910782322803321 |
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Titolo |
Beer in health and disease prevention [[electronic resource] /] / edited by Victor R. Preedy |
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Pubbl/distr/stampa |
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Burlington, MA, : Academic, 2009 |
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ISBN |
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1-282-71132-6 |
9786612711329 |
0-08-092049-7 |
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Descrizione fisica |
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1 online resource (1128 p.) |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Alcoholic beverages - Health aspects |
Beer - Health aspects |
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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 and index. |
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Nota di contenuto |
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Front Cover; Beer in Health and Disease Prevention; Copyright Page; Contents; List of Contributors; Preface; Foreword; Part I: General Aspects of Beer and Constituents; (i) Beer Making, Hops and Yeast; Chapter 1 Overview of Manufacturing Beer: Ingredients, Processes, and Quality Criteria; Abstract; List of Abbreviations; Introduction; Raw Materials; Making Beer; Quality Criteria of Beer; Non-alcoholic beer and other brewing technologies; Summary Points; References; Chapter 2 Non-lager Beer; Abstract; Introduction; Top Fermented Beer Production; Beer Types; References; Chapter 3 Lager Beer |
AbstractList of Abbreviations; Introduction; Beer Production; Beer Types; Pilsner; European Amber Lager; Dark Lager; Bock; References; Chapter 4 Traditional and Modern Japanese Beers: Methods of Production and Composition; Abstract; Introduction; Japanese Beer Production and Consumption Volumes; History of Japanese Beer; Traditional Japanese Beer Production Methods; Modern Beer Production Methods; Changes in Beer Composition; Summary Points; References; Chapter 5 Sorghum Beer: Production, Nutritional Value and Impact upon Human Health; Abstract; List of Abbreviations; Introduction |
Sorghum Beer in the Present Chad SocietyNutritional Value and Impact upon Human Health; Conclusion; Acknowledgment; References; Chapter 6 Production of Alcohol-Free Beer; Abstract; List of |
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Abbreviations; Introduction; Production Technologies; Chemical Composition and Sensorial Properties of Alcohol-Free and Low-Alcohol Beers; Technological Evaluation; Summary Points; Acknowledgments; References; Chapter 7 Yeast Diversity in the Brewing Industry; Abstract; List of Abbreviations; Introduction; Yeast Biodiversity; Species Involved in Brewing; Methods to Increase the Diversity; Future Trends |
Summary PointsAcknowledgments; References; Chapter 8 The Brewer's Yeast Genome: From Its Origins to Our Current Knowledge; Abstract; List of Abbreviations; Introduction; Objective of This Chapter; Brewing Yeasts Taxonomy and Nomenclature; Characteristics of Ale and Lager Yeasts; Conclusions; Summary Points; Acknowledgments; References; Chapter 9 Flocculation in Saccharomyces Cerevisiae; Abstract; List of Abbreviations; Introduction; Types of Yeast Aggregation; Yeast Flocculation and Beer Production; Measurement of Yeast Flocculation; Physiology of Yeast Flocculation |
Genetic Control of Yeast FlocculationMechanism of Yeast Flocculation; The Flocculation Cycle; To Be or Not to Be Flocculent: The Art of Survival?; Summary Points; References; Chapter 10 Use of Amylolytic Enzymes in Brewing; Abstract; List of Abbreviations; Introduction; Amylases in Traditional Brewing; The Role of Amylases in Modern Brewing; Summary Points; References; (ii) Beer Drinking; Chapter 11 Trends of Beer Drinking in Europe; Abstract; List of Abbreviations; Introduction; Nordic Countries; Central European Countries; Southern European Countries |
Former USSR and Eastern European Countries |
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Sommario/riassunto |
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Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, Handbook of Beer Health and Disease Prevention offers a balanced view of today's findings and the potential of tomorrow's research. From a beverage of warriors to a cheap and affordable commodity, beer has been a part of our consumption for nearly 8000 years. Like most alcoholic drinks it has been prone to abuse and in some counties the per capita consumption of beer has led to considerable health risks. However, just as wine in moderation has been proposed to promote he |
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