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Brewing: Science and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition) 🔍
Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes, Roger Stevens, D. E. Briggs CRC Press ; Woodhead Pub, Woodhead Publishing in Food Science and Technology, 1, 2004
英语 [en] · PDF · 12.9MB · 2004 · 📘 非小说类图书 · 🚀/lgli/lgrs/nexusstc/zlib · Save
描述
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 aspects of the subject.
After an initial overview of the brewing process, the book reviews malts, adjuncts, and enzymes. Chapters explain water, effluents, and wastes; detail the science and technology of mashing, including grist preparation; discuss hops and are followed by chapters on wort boiling, clarification, and aeration. Additional chapters present information on yeast biology, metabolism, and growth; fermentation, fermentation technologies, and beer maturation; and 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.
Based on the authors' unrivaled experience in the field, Brewing: Science and Practice will be a standard work for the industry.
备用文件名
lgli/BRIGGS D. E., BOULTON C. A., BROOKES P. A..pdf
备用文件名
lgrsnf/BRIGGS D. E., BOULTON C. A., BROOKES P. A..pdf
备用文件名
zlib/Engineering/Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes, Roger Stevens/Brewing: Science and Practice_634864.pdf
备选标题
Brewing: Science and Practice (Woodhead Publishing in Food Science and Technology)
备选标题
Brewing Science and Practice : Science and Practice
备选作者
D.E. Briggs; R. Stevens; P.A. Brookes; Peter Brookes; Roger Stevens; Chris Boulton
备选作者
Briggs, Dennis E., Boulton, Chris A., Brookes, Peter A., Stevens, Roger
备选作者
D. E. Briggs, P. A. Brookes, Stevens, R., C. A. Boulton
备选作者
Peter A. Brookes, Chris A. Boulton, Dennis E. Briggs
备选作者
Briggs, D E, Brookes, P A, Stevens, R, Boulton, C A
备选作者
D E Briggs; P A Brookes; R Stevens; C A Boulton
备选作者
Dennis Edward Briggs
备用出版商
Auerbach Publishers, Incorporated
备用出版商
Elsevier Science & Technology
备用出版商
Taylor & Francis Routledge
备用出版商
Ashgate Publishing Limited
备用出版商
Woodhead Publishing Ltd
备用出版商
Taylor & Francis Group
备用出版商
Gresham Books Abington
备用出版商
Taylor & Francis Ltd
备用出版商
Gower Publishing Ltd
备用出版商
Chapman & Hall/CRC
备用出版商
CRC Press LLC
备用版本
Woodhead Publishing in food science and technology, Boca Raton : Cambridge, England, 2004
备用版本
Woodhead Publishing in food science, technology, and nutrition, 108, Cambridge, 2004
备用版本
Woodhead Publishing Series in Food Science, Technology and Nutrition, 2004
备用版本
United Kingdom and Ireland, United Kingdom
备用版本
CRC Press (Unlimited), Boca Raton, 2004
备用版本
United States, United States of America
备用版本
Elsevier Ltd., Boca Raton, 2004
备用版本
October 19, 2004
备用版本
1, 2004-10-19
备用版本
Hoboken, 2004
备用版本
1, PT, 2004
元数据中的注释
0
元数据中的注释
lg207119
元数据中的注释
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备用描述
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.<br><br>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.<br><br>Based on the authors’ unrivalled experience in the field, Brewing: science and practice is a standard work for the industry.<br><br><ul><li>A detailed account of all stages of the brewing process</li><li>Safety and quality issues are discussed, including the chemical and physical properties of beer and beer microbiology</li><li>A strong partnership of the science and the practicalities of production ensures this book is a primary reference</li></ul>
备用描述
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. 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
备用描述
The two volumes of the second edition of Malting and Brewing Science I, Malt andSweet Wort and II, Hopped Wort and Beer, by James S. Hough, Dennis E. Briggs, RogerStevens and Tom W. Young, appeared in 1981 and 1982. This book provided theframework for the M. Sc. in Malting and Brewing Science, the course that was offered bythe British School of Malting and Brewing in the University of Birmingham (UK). It alsoprovided the backbone of many other courses. After more than 20 years the demand forthese volumes has continued, although they are increasingly out of date. Malts andMalting, by Dennis E. Brigg
备用描述
Brewing: Science and practice updates and revises the previous work of this distinguished team of authors, producing what is the standard work in its field. The book covers all stages of brewing from raw materials, including the chemistry of hops and the biology of yeasts, through individual processes such as mashing and wort separation to packaging, storage and distribution. Key quality issues are discussed such as flavour and the chemical and physical properties of finished beers
备用描述
Beers and beer-like beverages may be prepared from raw cereal grains, malted cereal grains and (historically) bread.
开源日期
2010-02-18
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