MOMENTAN AUSVERKAUFT
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Product Identifiers
PublisherElsevier Science & Technology
ISBN-101855734907
ISBN-139781855734906
eBay Product ID (ePID)102863548
Product Key Features
Number of Pages900 Pages
LanguageEnglish
Publication NameBrewing : Science and Practice
Publication Year2004
SubjectBeverages / Alcoholic / Beer, Food Science
TypeTextbook
AuthorR. Stevens, D. E. Briggs, P. A. Brookes, C. A. Boulton
Subject AreaCooking, Technology & Engineering
SeriesWoodhead Publishing Series in Food Science, Technology and Nutrition Ser.
FormatHardcover
Dimensions
Item Height2.2 in
Item Length9.7 in
Item Width7 in
Additional Product Features
Intended AudienceScholarly & Professional
LCCN2006-281001
Reviews.its presence could also be justified in any brewing room. There is an excellent overview of all types of packaging, accompanied by some superbly clear diagrams., The Brewer and Distiller .a comprehensive guide, and is, therefore, warmly recommended as a standard work for the brewing industry. .provides a comprehensive and authorative guide to nearly all aspects of the subject., Advances in Food Sciences It will surely find a place in every brewery and academic establishment trying to teach the art and science. .excellent value for money., Food Science and Technology, …its presence could also be justified in any brewing room. There is an excellent overview of all types of packaging, accompanied by some superbly clear diagrams. - The Brewer and Distiller, It will surely find a place in every brewery and academic establishment trying to teach the art and science. …excellent value for money. - Food Science and Technology, …a comprehensive guide, and is, therefore, warmly recommended as a standard work for the brewing industry. …provides a comprehensive and authorative guide to nearly all aspects of the subject. - Advances in Food Sciences, ...its presence could also be justified in any brewing room. There is an excellent overview of all types of packaging, accompanied by some superbly clear diagrams., The Brewer and Distiller ...a comprehensive guide, and is, therefore, warmly recommended as a standard work for the brewing industry. ...provides a comprehensive and authorative guide to nearly all aspects of the subject., Advances in Food Sciences It will surely find a place in every brewery and academic establishment trying to teach the art and science. ...excellent value for money., Food Science and Technology
Dewey Edition21
IllustratedYes
Dewey Decimal663.3
Table Of ContentAn outline of brewing; Malts, adjuncts and enzymes, Water, effluents and wastes; Biochemistry of mashing; Grist preparation; Mashing and wort separation; Hops and hop products; Chemistry of hops; Chemistry of the hop boil; Technologies of wort boiling: clarification, cooling and aeration; Biology of yeasts; Metabolism of wort by yeast: Brewery fermentation; Growth of yeasts; Fermentation technologies, Beer treatments; Opaque beers; Microbial contaminants in breweries and dispense systems; Brewhouses; Chemical and physical properties of finished beers; Beer flavours and qualities; Packaging; Storage and distribution.
SynopsisBrewing 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. A detailed account of all stages of the brewing process Safety and quality issues are discussed, including the chemical and physical properties of beer and beer microbiology A strong partnership of the science and the practicalities of production ensures this book is a primary reference, 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 flavor. A final group of chapters cover packaging, storage, distribution and the retail handling of beer., 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., 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.
LC Classification NumberTP568
