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Elsevier Brewing: Science and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Name: Brewing: Science and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Brand: Elsevier
Price: 110.0 GBP
Availability: InStock

Food Science

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Description

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. Key Features: 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. Contents: An 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.

Key Features

Brewing: Science And Practice Woodhead Publishing Series In Food Science, Technology And Nutrition

Product Type : Abis Book

Brand : Woodhead Publishing

Product Specifications

Brand: Elsevier
Format: hardcover
ASIN: 1855734907
Category: Books > Subjects > Science, Nature & Maths > Food & Farming > Food Science
Domain: Amazon UK
Release Date: 27 August 2004
Listed Since: 05 February 2007

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Elsevier Brewing: Science and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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It has never been this cheap. We have no record of a lower price.

Elsevier Brewing: Science and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Price History & Forecast

Price Distribution

Price Analysis

Description

Key Features

Product Specifications

Barcode

Similar Products You Might Like

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The Beer Brewing Guide: The EBC Quality Handbook for Small Breweries

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