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Brewing: New Technologies (Woodhead Publishing Series in Food Science, Technology and Nutrition) 🔍
Charles W. Bamforth; Inge Russell; Graham Stewart Woodhead Publishing is an imprint of Elsevier, Woodhead Publishing in Food Science, Technology and Nutrition, 1, 2006
英语 [en] · 中文 [zh] · PDF · 3.5MB · 2006 · 📘 非小说类图书 · 🚀/lgli/lgrs/nexusstc/upload/zlib · Save
描述
Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality. The first group of chapters reviews improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discusses developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyses improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis. With its distinguished editor and international team of contributors, "Brewing: New technologies will be a standard reference for R&D and Quality Assurance managers in the brewing industry.
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lgli/D:\!genesis\library.nu\a3\_861.a34fbeeefbc9f77619668ae84fef84e9.pdf
备用文件名
lgrsnf/D:\!genesis\library.nu\a3\_861.a34fbeeefbc9f77619668ae84fef84e9.pdf
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nexusstc/Brewing: New Technologies/a34fbeeefbc9f77619668ae84fef84e9.pdf
备用文件名
zlib/Business & Economics/Charles W. Bamforth/Brewing_940098.pdf
备选标题
Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste (Woodhead Publishing Series in Food Science, Technology and Nutrition)
备选标题
Brewing Microbiology Design and Technology Applications for Spoilage Management, Sensory Quality and Waste Valorisation
备选标题
Brewing: Science and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)
备选标题
Beer: A Quality Perspective (Handbook of Alcoholic Beverages)
备选作者
D.E. Briggs; R. Stevens; P.A. Brookes; Peter Brookes; Roger Stevens; Chris Boulton
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
Julie Kellershohn; Inge Russell; Graham Stewart
备选作者
Annie Eola Patterson Hill; T Aiken
备选作者
edited by Charles W. Bamforth
备选作者
Dennis Edward Briggs
备选作者
Bamforth, Charles
备选作者
Chris A. Boulton
备选作者
Hill, Annie
备用出版商
Auerbach Publishers, Incorporated
备用出版商
Elsevier Science & Technology
备用出版商
Academic Press, Incorporated
备用出版商
Morgan Kaufmann Publishers
备用出版商
Woodhead Pub. ; CRC Press
备用出版商
CRC Press; Woodhead Pub.
备用出版商
Woodhead Publishing Ltd
备用出版商
Gresham Books Abington
备用出版商
Chapman & Hall/CRC
备用出版商
CRC Press LLC
备用出版商
Brooks/Cole
备用版本
Woodhead Publishing in food science, technology, and nutrition, Number 289, Amsterdam [Netherlands, 2015
备用版本
Woodhead Publishing in food science, technology, and nutrition, number 289, Sawston, Cambridge, 2015
备用版本
Woodhead Publishing in food science, technology, and nutrition, Cambridge, Boca Raton, FL, 2006
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Woodhead Publishing in food science and technology, Boca Raton : Cambridge, England, 2004
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Woodhead Publishing Series in Food Science, Technology and Nutrition Ser, Cambridge, 2015
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Woodhead Publishing in food science, technology, and nutrition, 108, Cambridge, 2004
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Woodhead Publishing in food science, technology, and nutrition, Cambridge, UK, 2015
备用版本
Woodhead publishing series in food science, technology and nutrition, Oxford, 2015
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Handbook of alcoholic beverages series, Burlington, MA, Massachusetts, 2009
备用版本
Woodhead Publishing Series in Food Science, Technology and Nutrition, 2006
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Boca Raton, Cambridge, England, Florida, 2006
备用版本
United Kingdom and Ireland, United Kingdom
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United States, United States of America
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Elsevier Ltd., Burlington, MA, 2009
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Elsevier Ltd., Cambridge, UK, 2015
备用版本
Elsevier Ltd., Boca Raton, 2004
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Elsevier Ltd., Boca Raton, 2006
备用版本
October 17, 2006
备用版本
August 9, 2006
备用版本
1, PS, 2015
备用版本
1, PS, 2006
备用版本
1, PT, 2004
备用版本
1, 2008
元数据中的注释
до 2011-01
元数据中的注释
lg515566
元数据中的注释
producers:
GPL Ghostscript 8.60
元数据中的注释
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元数据中的注释
"Barth-Haas Group, FlavorAct V, Kerry, Kerry Bio-Science."
Includes bibliographical references and index.
Description based on print version record.
元数据中的注释
Includes bibliographical references and index.
Electronic reproduction. Amsterdam : Elsevier Science & Technology, 2008. Mode of access: World Wide Web. System requirements: Web browser. Title from title screen (viewed on Dec. 9, 2008). Access may be restricted to users at subscribing institutions.
元数据中的注释
MiU
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 processSafety and quality issues are discussed, including the chemical and physical properties of beer and beer microbiologyA strong partnership of the science and the practicalities of production ensures this book is a primary reference
备用描述
Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality.<br><br>The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyse improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis.<br><br>With its distinguished editor and international team of contributors, Brewing: new technologies is a standard reference for R&D and Quality Assurance managers in the brewing industry.<br><br><ul><li>Summarises the major recent technological changes in brewing</li><li>Reviews improvements in ingredients including cereals, malts and hops</li><li>Discusses developments in fermentation, filtration and packaging technologies</li></ul>
备用描述
Beer is the only detailed book that specifically addresses the science of beer quality. It explores the quality attributes of beer as well as the various impacts on and perception of beer quality. It includes expert insights based on real-world experience. This book details, with extensive referencing, the research that has been devoted to beer and beer quality. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness. Chapters discuss beer foam and how to achieve a suitable head; beer flavour and its instability; colloidal stability of beer; microbiological stability of beer; beer gushing; beer color; and the health aspects of beer. This book will be of interest to employees on the technical production side of the alcoholic beverage industry; students studying the subject; people involved in related and associated biotechnology industries; people from the brewing industry; and academic researchers. The only detailed book that specifically addresses the science of beer quality Addresses the various impacts on and perception of beer quality Includes expert insights based on real-world experience
备用描述
Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality.
The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyse improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis.
With its distinguished editor and international team of contributors, Brewing: new technologies is a standard reference for R&D and Quality Assurance managers in the brewing industry. Summarises the major recent technological changes in brewing Reviews improvements in ingredients including cereals, malts and hops Discusses developments in fermentation, filtration and packaging technologies
备用描述
Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality. The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyse improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis. With its distinguished editor and international team of contributors, Brewing: new technologies is a standard reference for R & D and Quality Assurance managers in the brewing industry. Summarises the major recent technological changes in brewingReviews improvements in ingredients including cereals, malts and hopsDiscusses developments in fermentation, filtration and packaging technologies
备用描述
<i> <p>Brewing Microbiology </i>discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality. </p> <p>The text examines the properties and management of these microorganisms in brewing, along with tactics for reducing spoilage and optimizing beer quality. It opens with an introduction to beer microbiology, covering yeast properties and management, and then delves into a review of spoilage bacteria and other contaminants and tactics to reduce microbial spoilage. </p> <p>Final sections explore the impact of microbiology on the sensory quality of beer and the safe management and valorisation of brewing waste.</p><br><br><ul><li>Examines key developments in brewing microbiology, discussing the microbes that are essential for successful beer production and processing</li><li>Covers spoilage bacteria, yeasts, sensory quality, and microbiological waste management</li><li>Focuses on developments in industry and academia, bringing together leading experts in the field</li></ul>
备用描述
Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality.
The text examines the properties and management of these microorganisms in brewing, along with tactics for reducing spoilage and optimizing beer quality. It opens with an introduction to beer microbiology, covering yeast properties and management, and then delves into a review of spoilage bacteria and other contaminants and tactics to reduce microbial spoilage.
Final sections explore the impact of microbiology on the sensory quality of beer and the safe management and valorisation of brewing waste.
Examines key developments in brewing microbiology, discussing the microbes that are essential for successful beer production and processing Covers spoilage bacteria, yeasts, sensory quality, and microbiological waste management Focuses on developments in industry and academia, bringing together leading experts in the field
备用描述
Brewing is humankind's oldest biotechnology. Over the course of the past 125 years a wealth of research has been devoted to the topic of beer and the processes through which it is produced, namely malting and brewing. Because of this, beer is a highly consistent product and much is known about its quality attributes and how they can be delivered to delight the consumer. This book details, with extensive referencing, the research that has been devoted to the range of quality attributes of beer. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness. The only detailed book that specifically addresses the science of beer quality. Addresses the various impacts on and perception of beer quality. Includes expert insights based on real-world experience.--[Source inconnue]
备用描述
Brewing is humankind’s oldest biotechnology. Over the course of the past 125 years a wealth of research has been devoted to the topic of beer and the processes through which it is produced, namely malting and brewing. Because of this, beer is a highly consistent product and much is known about its quality attributes and how they can be delivered to delight the consumer. This book details, with extensive referencing, the research that has been devoted to the range of quality attributes of beer. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness.<br><br>* The only detailed book that specifically addresses the science of beer quality<br>* Addresses the various impacts on and perception of beer quality<br>* Includes expert insights based on real-world experience
备用描述
<p><p>brewing Continues To Be One Of The Most Competitive And Innovative Sectors In The Food And Drink Industry. <b>brewing&#58; New Technologies</b> Summarizes Recent Technological Changes In Brewing And Their Impact On Product Range And Quality. The Book Begins With A Review Of The Improvements In Ingredients, Including Cereals, Adjuncts, Malt And Hops, As Well As Ways Of Optimizing The Use Of Water. It Discusses Developments In Technologies From Fermentation And Accelerated Processing To Filtration And Stabilization Processes As Well As Packaging And Concludes With Analyses Of Improvements In Safety And Quality Control, Including Control Systems Responsible For Chemical, Microbiological, And Sensory Analysis.</p>
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
Ch. 1 Beer Foam: Achieving a Suitable Head
Ch. 2 Beer Flavour
Ch. 3 The Flavour Instability of Beer
Ch. 4 Colloidal Stability of Beer
Ch. 5 Microbiological Stability of Beer
Ch. 6 Beer Gushing
Ch. 7 Beer Color
Ch. 8 Beer and Health.
开源日期
2011-06-04
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