LEADER 05287nam 2200649Ia 450 001 9910817660803321 005 20240418095607.0 010 $a1-282-71132-6 010 $a9786612711329 010 $a0-08-092049-7 035 $a(CKB)1000000000551993 035 $a(EBL)369463 035 $a(OCoLC)528581477 035 $a(SSID)ssj0000109675 035 $a(PQKBManifestationID)11984028 035 $a(PQKBTitleCode)TC0000109675 035 $a(PQKBWorkID)10068766 035 $a(PQKB)10149197 035 $a(MiAaPQ)EBC369463 035 $a(Au-PeEL)EBL369463 035 $a(CaPaEBR)ebr10259442 035 $a(CaONFJC)MIL271132 035 $a(EXLCZ)991000000000551993 100 $a20080402d2009 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aBeer in health and disease prevention /$fedited by Victor R. Preedy 205 $a1st ed. 210 $aBurlington, MA $cAcademic$d2009 215 $a1 online resource (1128 p.) 300 $aDescription based upon print version of record. 311 $a0-12-373891-1 320 $aIncludes bibliographical references and index. 327 $aFront 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 327 $aAbstractList 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 327 $aSorghum 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 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 327 $aSummary 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 327 $aGenetic 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 327 $aFormer USSR and Eastern European Countries 330 $aPresenting 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 606 $aAlcoholic beverages$xHealth aspects 606 $aBeer$xHealth aspects 615 0$aAlcoholic beverages$xHealth aspects. 615 0$aBeer$xHealth aspects. 676 $a613 676 $a641.23 701 $aPreedy$b Victor R$0858423 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910817660803321 996 $aBeer in health and disease prevention$94054042 997 $aUNINA