Beer [[electronic resource] ] : health and nutrition / / Charles W. Bamforth |
Autore | Bamforth Charles W. <1952-> |
Pubbl/distr/stampa | Oxford, : Blackwell Science, 2004 |
Descrizione fisica | 1 online resource (202 p.) |
Disciplina |
641.23
641.6/23 641.623 |
Soggetto topico |
Beer
Beer - Health aspects Nutrition |
Soggetto genere / forma | Electronic books. |
ISBN |
1405147970
1-280-21292-6 9786610212927 0-470-70998-7 1-4051-4797-0 0-470-77454-1 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
Beer Health and Nutrition; Contents; Preface; Acknowledgements; 1 Beer as Part of the Diet; Beer: a vice or a staple part of the diet?; Getting beer into perspective; What is moderation?; But what about addiction?; Impacts on behaviour; 2 Beer Through History; Brewing travels west; Restraining excess; Religious origins; Maintaining standards; Beer: a nutritious dish for the whole family; Temperance pressures; Towards prohibition; 3 The Basics of Malting and Brewing: Product Safety and Wholesomeness; Chemical beer?; Basic outlines of malting and brewing; Styles of beer; The chemistry of beer
4 The Basics of Human NutritionEnergy; Phytonutrients; Carbohydrate, fat and protein; Vitamins; Minerals; Fibre; Water; Balance; 5 The Composition of Beer in Relation to Nutrition and Health; Energy; Carbohydrate, fat and protein; Water; Vitamins; Minerals; Fibre; Comparison of beer with other foodstuffs for nutrient value; Potentially deleterious components of beer; Beer as a 'treat'; 6 The Impact of Alcohol on Health; The metabolism of ethanol; Direct and indirect impacts; The heart and the circulatory system; The liver and the digestive system; The reproductive system Brain and cognitive functionKidney and urinary tract; Age; Cancer; Allergy; The common cold; 7 Conclusion; References; Index |
Record Nr. | UNINA-9910144895203321 |
Bamforth Charles W. <1952->
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Oxford, : Blackwell Science, 2004 | ||
![]() | ||
Lo trovi qui: Univ. Federico II | ||
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Beer [[electronic resource] ] : health and nutrition / / Charles W. Bamforth |
Autore | Bamforth Charles W. <1952-> |
Pubbl/distr/stampa | Oxford, : Blackwell Science, 2004 |
Descrizione fisica | 1 online resource (202 p.) |
Disciplina |
641.23
641.6/23 641.623 |
Soggetto topico |
Beer
Beer - Health aspects Nutrition |
ISBN |
1405147970
1-280-21292-6 9786610212927 0-470-70998-7 1-4051-4797-0 0-470-77454-1 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
Beer Health and Nutrition; Contents; Preface; Acknowledgements; 1 Beer as Part of the Diet; Beer: a vice or a staple part of the diet?; Getting beer into perspective; What is moderation?; But what about addiction?; Impacts on behaviour; 2 Beer Through History; Brewing travels west; Restraining excess; Religious origins; Maintaining standards; Beer: a nutritious dish for the whole family; Temperance pressures; Towards prohibition; 3 The Basics of Malting and Brewing: Product Safety and Wholesomeness; Chemical beer?; Basic outlines of malting and brewing; Styles of beer; The chemistry of beer
4 The Basics of Human NutritionEnergy; Phytonutrients; Carbohydrate, fat and protein; Vitamins; Minerals; Fibre; Water; Balance; 5 The Composition of Beer in Relation to Nutrition and Health; Energy; Carbohydrate, fat and protein; Water; Vitamins; Minerals; Fibre; Comparison of beer with other foodstuffs for nutrient value; Potentially deleterious components of beer; Beer as a 'treat'; 6 The Impact of Alcohol on Health; The metabolism of ethanol; Direct and indirect impacts; The heart and the circulatory system; The liver and the digestive system; The reproductive system Brain and cognitive functionKidney and urinary tract; Age; Cancer; Allergy; The common cold; 7 Conclusion; References; Index |
Record Nr. | UNISA-996211780003316 |
Bamforth Charles W. <1952->
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Oxford, : Blackwell Science, 2004 | ||
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Lo trovi qui: Univ. di Salerno | ||
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Beer [[electronic resource] ] : health and nutrition / / Charles W. Bamforth |
Autore | Bamforth Charles W. <1952-> |
Pubbl/distr/stampa | Oxford, : Blackwell Science, 2004 |
Descrizione fisica | 1 online resource (202 p.) |
Disciplina |
641.23
641.6/23 641.623 |
Soggetto topico |
Beer
Beer - Health aspects Nutrition |
ISBN |
1405147970
1-280-21292-6 9786610212927 0-470-70998-7 1-4051-4797-0 0-470-77454-1 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
Beer Health and Nutrition; Contents; Preface; Acknowledgements; 1 Beer as Part of the Diet; Beer: a vice or a staple part of the diet?; Getting beer into perspective; What is moderation?; But what about addiction?; Impacts on behaviour; 2 Beer Through History; Brewing travels west; Restraining excess; Religious origins; Maintaining standards; Beer: a nutritious dish for the whole family; Temperance pressures; Towards prohibition; 3 The Basics of Malting and Brewing: Product Safety and Wholesomeness; Chemical beer?; Basic outlines of malting and brewing; Styles of beer; The chemistry of beer
4 The Basics of Human NutritionEnergy; Phytonutrients; Carbohydrate, fat and protein; Vitamins; Minerals; Fibre; Water; Balance; 5 The Composition of Beer in Relation to Nutrition and Health; Energy; Carbohydrate, fat and protein; Water; Vitamins; Minerals; Fibre; Comparison of beer with other foodstuffs for nutrient value; Potentially deleterious components of beer; Beer as a 'treat'; 6 The Impact of Alcohol on Health; The metabolism of ethanol; Direct and indirect impacts; The heart and the circulatory system; The liver and the digestive system; The reproductive system Brain and cognitive functionKidney and urinary tract; Age; Cancer; Allergy; The common cold; 7 Conclusion; References; Index |
Record Nr. | UNINA-9910830528203321 |
Bamforth Charles W. <1952->
![]() |
||
Oxford, : Blackwell Science, 2004 | ||
![]() | ||
Lo trovi qui: Univ. Federico II | ||
|
Beer [[electronic resource] ] : health and nutrition / / Charles W. Bamforth |
Autore | Bamforth Charles W. <1952-> |
Pubbl/distr/stampa | Oxford, : Blackwell Science, 2004 |
Descrizione fisica | 1 online resource (202 p.) |
Disciplina |
641.23
641.6/23 641.623 |
Soggetto topico |
Beer
Beer - Health aspects Nutrition |
ISBN |
1405147970
1-280-21292-6 9786610212927 0-470-70998-7 1-4051-4797-0 0-470-77454-1 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
Beer Health and Nutrition; Contents; Preface; Acknowledgements; 1 Beer as Part of the Diet; Beer: a vice or a staple part of the diet?; Getting beer into perspective; What is moderation?; But what about addiction?; Impacts on behaviour; 2 Beer Through History; Brewing travels west; Restraining excess; Religious origins; Maintaining standards; Beer: a nutritious dish for the whole family; Temperance pressures; Towards prohibition; 3 The Basics of Malting and Brewing: Product Safety and Wholesomeness; Chemical beer?; Basic outlines of malting and brewing; Styles of beer; The chemistry of beer
4 The Basics of Human NutritionEnergy; Phytonutrients; Carbohydrate, fat and protein; Vitamins; Minerals; Fibre; Water; Balance; 5 The Composition of Beer in Relation to Nutrition and Health; Energy; Carbohydrate, fat and protein; Water; Vitamins; Minerals; Fibre; Comparison of beer with other foodstuffs for nutrient value; Potentially deleterious components of beer; Beer as a 'treat'; 6 The Impact of Alcohol on Health; The metabolism of ethanol; Direct and indirect impacts; The heart and the circulatory system; The liver and the digestive system; The reproductive system Brain and cognitive functionKidney and urinary tract; Age; Cancer; Allergy; The common cold; 7 Conclusion; References; Index |
Record Nr. | UNINA-9910840831803321 |
Bamforth Charles W. <1952->
![]() |
||
Oxford, : Blackwell Science, 2004 | ||
![]() | ||
Lo trovi qui: Univ. Federico II | ||
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Beer : production, consumption and health effects / / William H. Salazar, editor |
Pubbl/distr/stampa | New York, [New York] : , : Nova Publishers, , 2016 |
Descrizione fisica | 1 online resource (298 pages) : illustrations, tables, graphs |
Disciplina | 641.23 |
Collana | Food and Beverage Consumption and Health |
Soggetto topico |
Beer
Beer - Health aspects |
ISBN | 1-63485-715-1 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNINA-9910136567403321 |
New York, [New York] : , : Nova Publishers, , 2016 | ||
![]() | ||
Lo trovi qui: Univ. Federico II | ||
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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 | ||
![]() | ||
Lo trovi qui: Univ. Federico II | ||
|
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 | ||
![]() | ||
Lo trovi qui: Univ. Federico II | ||
|
Beer in health and disease prevention [[electronic resource] /] / edited by Victor R. Preedy |
Edizione | [1st ed.] |
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-9910817660803321 |
Burlington, MA, : Academic, 2009 | ||
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Lo trovi qui: Univ. Federico II | ||
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