Il processo : Commedia in due atti dal romanzo omonimo di Franz Kafka / Peter Weiss ; introduzione e traduzione di Umberto Gandini

• Record Nr.: UNISA990001689580203316
• Autore: WEISS, Peter
• Pubbl/distr/stampa: Torino, : Einaudi, copyr. 1977
• ISBN: 88-06-20206-5
• Descrizione fisica: 96 p. ; 20 cm
• Collana: Collezione di teatro ; 210
• Disciplina: 832.91
• Collocazione: XIII.1. Coll.3/ 100(VII T Coll. 6/210)
• Lingua di pubblicazione: Italiano
• Formato: Materiale a stampa
• Livello bibliografico: Monografia

Brewing : science and practice / / Dennis E. Briggs ... [et al.]

• Record Nr.: UNINA9911006700903321
• Autore: Briggs D. E (Dennis Edward)
• Pubbl/distr/stampa: Cambridge, : Woodhead Pub., 2004
• ISBN: 9786610361502; 9781280361500; 1280361506; 9781855739062; 1855739062; 9781591249191; 1591249198
• Descrizione fisica: 1 online resource (xviii, 881 p.) : ill
• Collana: Woodhead publishing in food science and technology
• Disciplina: 663.3
• Soggetti: Brewing; Fermentation
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Cover; Brewing Science and practice; Copyright; Contents; Preface; 1 An outline of brewing; 1.1 Introduction; 1.2 Malts; 1.3 Mash tun adjuncts; 1.4 Brewing liquor; 1.5 Milling and mashing in; 1.6 Mashing and wort separation systems; 1.7 The hop-boil and copper adjuncts; 1.8 Wort clarification, cooling and aeration; 1.9 Fermentation; 1.10 The processing of beer; 1.11 Types of beer; 1.12 Analytical systems; 1.13 The economics of brewing; 1.14 Excise; 1.15 References and further reading; 2 Malts, adjuncts and supplementary enzymes; 2.1 Grists and other sources of extract; 2.2 Malting; 2.3 Adjuncts2.4 Priming sugars, caramels, malt colourants and Farbebier; 2.5 Supplementary enzymes; 2.6 References; 3 Water, effluents and wastes; 3.1 Introduction; 3.2 Sources of water; 3.3 Preliminary water treatments; 3.4 Secondary water treatments; 3.5 Grades of water used in breweries; 3.6 The effects of ions on the brewing process; 3.7 Brewery effluents, wastes and by-products; 3.8 The disposal of brewery effluents; 3.9 Other water treatments; 3.10 References; 4 The science of mashing; 4.1 Introduction; 4.2 Mashing schedules; 4.3 Alterning mashing conditions; 4.4 Mashing biochemistry; 4.5 Mashing and beer flavour4.6 Spent grains; 4.7 References; 5 The preparation of grists; 5.1 Intake, handling and storage of raw materials; 5.2 The principles of milling; 5.3 Laboratory mills; 5.4 Dry roller milling; 5.5 Impact mills; 5.6 Conditioned dry milling; 5.7 Spray steep roller milling; 5.8 Steep conditioning; 5.9 Milling under water; 5.10 Grist cases; 5.11 References; 6 Mashing technology; 6.1 Introduction; 6.2 Mashing in; 6.3 The mash tun; 6.4 Mashing vessels for decoction, double mashing and temperature-programmed infusion mashing systems; 6.5 Lauter tuns; 6.6 The Strainmaster; 6.7 Mash filters6.8 The choice of mashing and wort separation systems; 6.9 Other methods of wort separation and mashing; 6.10 Spent grains; 6.11 Theory of wort separation; 6.12 References; 7 Hops; 7.1 Introduction; 7.2 Botany; 7.3 Cultivation; 7.4 Drying; 7.5 Hop products; 7.6 Pests abd diseases; 7.7 Hop varieties; 7.8 References; 8 The chemistry of hop constituents; 8.1 Introduction; 8.2 Hop resins; 8.3 Hop oil; 8.4 Hop polyphenols (tannins); 8.5 Chemical identification of hop cultivars; 8.6 References; 9 Chemistry of wort boiling; 9.1 Introduction; 9.2 Carbohydrates; 9.3 Nitrogenous constituents9.4 Carbohydrate-nitrogenous constituent interactions; 9.5 Protein-polyphenol (tannin) interactions; 9.6 Copper finings and trub formation; 9.7 References; 10 Wort boiling, clarification, cooling and aeration; 10.1 Introduction; 10.2 The principles of heating wort; 10.3 Types of coppers; 10.4 The addition of hops; 10.5 Pressurized hop-boiling systems; 10.6 The control of volatile substances in wort; 10.7 Energy conservation and the hop-boil; 10.8 Hot wort clarification; 10.9 Wort cooling; 10.10 The cold break; 10.11 Wort aeration/oxygenation; 10.12 References; 11 Yeast biology
• Sommario/riassunto: Brewing is one of the oldest and most complex technologies in food and beverage processing. Its success depends on blending a sound understanding of the science involved with an equally clear grasp of the practicalities of production. Brewing: science and practice provides a comprehensive and authoritative guide to both of these aspects of the subject. After an initial overview of the brewing process, malts, adjuncts and enzymes are reviewed. A chapter is then devoted to water, effluents and wastes. There follows a group of chapters on the science and technology of mashing, including grist preparation. The next two ; chapters discuss hops, and are followed by chapters on wort boiling, clarification and aeration. Three chapters are devoted to the important topics of yeast biology, metabolism and growth. Fermentation, fermentation technologies and beer maturation are then reviewed, followed by a consideration of native African beers. After a discussion of brewhouses, the authors consider a number of safety and quality issues, including beer microbiology and the chemical and physical properties of beer, which contribute to qualities such as flavour. A final group of chapters cover packaging, storage, distribution and the retail handling of beer. Based on the authors unrivalled experience in the field, Brewing: science and practice is a standard work for the industry.