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Beer in health and disease prevention [[electronic resource] /] / edited by Victor R. Preedy
| Beer in health and disease prevention [[electronic resource] /] / edited by Victor R. Preedy |
| Pubbl/distr/stampa | Burlington, MA, : Academic, 2009 |
| Descrizione fisica | 1 online resource (1128 p.) |
| Disciplina | 613 |
| Altri autori (Persone) | PreedyVictor R |
| Soggetto topico |
Alcoholic beverages - Health aspects
Beer - Health aspects |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-71132-6
9786612711329 0-08-092049-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 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 |
| Record Nr. | UNINA-9910453204203321 |
| Burlington, MA, : Academic, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Beer in health and disease prevention [[electronic resource] /] / edited by Victor R. Preedy
| Beer in health and disease prevention [[electronic resource] /] / edited by Victor R. Preedy |
| Pubbl/distr/stampa | Burlington, MA, : Academic, 2009 |
| Descrizione fisica | 1 online resource (1128 p.) |
| Disciplina | 613 |
| Altri autori (Persone) | PreedyVictor R |
| Soggetto topico |
Alcoholic beverages - Health aspects
Beer - Health aspects |
| ISBN |
1-282-71132-6
9786612711329 0-08-092049-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 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 |
| Record Nr. | UNINA-9910782322803321 |
| Burlington, MA, : Academic, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Beer in health and disease prevention / / edited by Victor R. Preedy
| Beer in health and disease prevention / / edited by Victor R. Preedy |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Burlington, MA, : Academic, 2009 |
| Descrizione fisica | 1 online resource (1128 p.) |
| Disciplina |
613
641.23 |
| Altri autori (Persone) | PreedyVictor R |
| Soggetto topico |
Alcoholic beverages - Health aspects
Beer - Health aspects |
| ISBN |
1-282-71132-6
9786612711329 0-08-092049-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 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 |
| Record Nr. | UNINA-9910817660803321 |
| Burlington, MA, : Academic, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
