Beer

Quality, Safety and Nutritional Aspects
Erscheinungsjahr 2001
ISBN: 978-0-85404-588-4
Verlag: RSC Publishing

Buch, Englisch, 152 Seiten, Format (B × H): 171 mm x 246 mm, Gewicht: 272 g

Reihe: RSC Paperbacks

For centuries, beer has been a favourite drink throughout the world. The art of brewing has more recently evolved into the science it is today as a result of the increased knowledge of both the ingredients and the process. Considerations such as appearance, taste and the nutritional value of beer are important topics for consumers and brewing scientists alike. This book looks at the chemistry behind those aspects of beer that are of particular interest to beer drinkers, namely flavour and nutritional aspects, in combination with a discussion of maintenance of quality and safety, the areas more relevant to the brewing scientist. Beer: Quality, Safety and Nutritional Aspects brings the reader right up to date with current thinking, and will be valued by both interested consumers and those employed in industries related to the brewing industry.

Zielgruppe

Food chemists

Autoren/Hrsg.

Hughes, Paul S

Baxter, E Denise

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Brautechnologie
• Naturwissenschaften Chemie Chemie Allgemein

Inhaltsverzeichnis

An Overview of the Malting and Brewing Processes; Beer Quality and the Importance of Visual Cues; Flavour Determinants of Beer Quality; Maintenance of Beer Quality; Nutritional Aspects of Beer; Assuring the Safety of Beer; Subject index.