LEADER 04227nam 22006495 450 001 9910298628203321 005 20200702121359.0 010 $a3-319-15189-4 024 7 $a10.1007/978-3-319-15189-2 035 $a(CKB)3710000000356755 035 $a(EBL)1974105 035 $a(SSID)ssj0001451964 035 $a(PQKBManifestationID)11952131 035 $a(PQKBTitleCode)TC0001451964 035 $a(PQKBWorkID)11479929 035 $a(PQKB)11098871 035 $a(DE-He213)978-3-319-15189-2 035 $a(MiAaPQ)EBC1974105 035 $a(PPN)184496314 035 $a(EXLCZ)993710000000356755 100 $a20150209d2015 u| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aBiochemistry of Beer Fermentation /$fby Eduardo Pires, Tomá? Brányik 205 $a1st ed. 2015. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2015. 215 $a1 online resource (82 p.) 225 1 $aSpringerBriefs in Biochemistry and Molecular Biology,$x2211-9353 300 $aDescription based upon print version of record. 311 $a3-319-15188-6 320 $aIncludes bibliographical references. 327 $aContents; 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 ?-Glucosides; Nitrogen Metabolism; Target of Rapamycin (Tor) Pathway 327 $aNitrogen 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 Diketones (VDKs); Yeast Response to Fermentation Parameters; Yeast Strain; Temperature 327 $aHydrostatic PressureWort Composition; Sugars; Free Amino Nitrogen (FANs); Oxygen and Unsaturated Fatty Acids (UFAs); References 330 $aBeer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by ?microworkers? ? yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts. 410 0$aSpringerBriefs in Biochemistry and Molecular Biology,$x2211-9353 606 $aFood?Biotechnology 606 $aBiochemistry 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aBiochemistry, general$3https://scigraph.springernature.com/ontologies/product-market-codes/L14005 615 0$aFood?Biotechnology. 615 0$aBiochemistry. 615 14$aFood Science. 615 24$aBiochemistry, general. 676 $a54 676 $a572 676 $a641.3 676 $a664 700 $aPires$b Eduardo$4aut$4http://id.loc.gov/vocabulary/relators/aut$0898653 702 $aBrányik$b Tomá?$4aut$4http://id.loc.gov/vocabulary/relators/aut 906 $aBOOK 912 $a9910298628203321 996 $aBiochemistry of Beer Fermentation$92007743 997 $aUNINA