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The Biotechnology Of Malting And Brewing
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Book Synopsis The Biotechnology of Malting and Brewing by : James S. Hough
Download or read book The Biotechnology of Malting and Brewing written by James S. Hough and published by Cambridge University Press. This book was released on 1991-08-29 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt: The techniques of high quality beer production are described in a concise account of malting and brewing processes and the science upon which they are based.
Download or read book Brewing written by Michael J. Lewis and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. Brewing, Second Edition, is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry.
Book Synopsis Brewing Microbiology by : F.G. Priest
Download or read book Brewing Microbiology written by F.G. Priest and published by Springer Science & Business Media. This book was released on 2011-06-27 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: Much has happened in the brewing industry since the last edition of this book was published in 1996. In particular, there has been substantial con solidation of larger brewing companies as major multinational concerns, and at the other end of the spectrum the microbrewing scene in various parts of the world has become established as a sustainable enterprise. For those involved in the scientific and technical aspects of fermented bever age production the changes have been no less daunting. The complete genome sequence of Saccharomyces cerevisiae has been determined and studies are underway in numerous laboratories throughout the world to unravel the expression of the genome (transcriptomics and proteomics) and understand exactly "how a yeast works. " This will undoubtedly con tribute to our understanding of yeast fermentation and flavor generation in a revolutionary way because it will enable the simultaneous monitor ing of all genes in the organism during the fermentation. In Chapters 2 and 3 of this volume Colin Slaughter and John Hammond bring the reader up-to-date in this rapidly moving area and cover the remarkable achievements of modern biochemistry and molecular biology. lain Campbell has also revised the systematics of culture and wild yeasts in Chapter 7. The other major technical change since the last edition of this book is the introduction of molecular characterization and detection of microor ganisms based largely, but not exclusively, on the polymerase chain reac tion (PCR) for amplification of specific DNA fragments.
Download or read book Brewing written by Michael Lewis and published by Aspen Publishers. This book was released on 2002 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Brewing Microbiology by : F. G. Priest
Download or read book Brewing Microbiology written by F. G. Priest and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the latter part of the last century and the early years of this century, the microbiology of beer and the brewing process played a central role in the development of modern microbiology. An important advance was Hansen's development of pure culture yeasts for brewery fermentations and the recognition of different species of brewing and wild yeasts. The discovery by Winge of the life cycles of yeasts and the possibilities of hybridization were among the first steps in yeast genetics with subsequent far-reaching consequences. Over the same period the contaminant bacteria of the fermentation industries were also studied, largely influenced by Shimwell's pioneering research and resulting in the improvement of beer quality. Towards the end of the century, the influence of brewing microbiology within the discipline as a whole is far less important, but it retains an essential role in quality assurance in the brewing industry. Brewing microbiology has gained from advances in other aspects of microbiology and has adopted many of the techniques of biotechnology. Of particular relevance are the developments in yeast genetics and strain improvement by recombinant DNA techniques which are rapidly altering the way brewers view the most important microbiological components of the process: yeast and fermentation.
Book Synopsis Malting and Brewing Science: Hopped Wort and Beer, Volume 2 by : J.S. Hough
Download or read book Malting and Brewing Science: Hopped Wort and Beer, Volume 2 written by J.S. Hough and published by Springer. This book was released on 1982-08-31 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: These two exceptional volumes, both part of the second edition of a we ll established textbook, explore the biological, biochemical and chemi cal aspects of malting and brewing science. Focusing on the scientific principles behind the selection of raw materials and their processing, these two insightful text include brief descriptions of the equipmen t used.
Book Synopsis Malting and Brewing Science by : J. S. Hough
Download or read book Malting and Brewing Science written by J. S. Hough and published by Springer. This book was released on 2012-12-06 with total page 535 pages. Available in PDF, EPUB and Kindle. Book excerpt: Some ten years. have passed since the publication of the first edition of Malting and Brewing Science, a period of many changes. As before, this edition is an aid to teaching, particularly the MSc course in Brewing Science at Birmingham University, but it is also aimed at the requirements of other students of the science of malting and brewing throughout the world. In general, technological aspects are covered more fully in this new edition, although not malting and brewing practices that are exclusive to Britain. Nevertheless, the amount of technological information available is too great to be comprehensively covered iln one book. Scientific principles and infor mation receive more attention, but for details of analytical procedures reference should be made to the most recently published material of the Ameri can Society of Brewing Chemists, the European Brewery Convention and the Institute of Brewing. The new edition appears as two volumes because a single one would be inconveniently bulky. The first volume outlines the entire process and leads from barley, malting and water to the production of sweet wort. In the second volume there are chapters on hops and hop products, production of hopped wort, fermentation,yeast biology and all aspects of beer qualities and treatment. Decisions about the units of measurement proved difficult; metric units commonly used in the Industry are given and in parentheses are equivalents in degrees Fahrenheit, Imperial measures and UK barrels. Considerable information on equivalents is given in a special section in each volume.
Book Synopsis Malting and Brewing Science: Malt and Sweet Wort by : D.E. Briggs
Download or read book Malting and Brewing Science: Malt and Sweet Wort written by D.E. Briggs and published by Springer Science & Business Media. This book was released on 1981-08-31 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: These two exceptional volumes, both part of the second edition of a we ll established textbook, explore the biological, biochemical and chemi cal aspects of malting and brewing science. Focusing on the scientific principles behind the selection of raw materials and their processing, these two insightful text include brief descriptions of the equipmen t used.
Book Synopsis Biotechnology for Agro-Industrial Residues Utilisation by : Poonam Singh-Nee Nigam
Download or read book Biotechnology for Agro-Industrial Residues Utilisation written by Poonam Singh-Nee Nigam and published by Springer Science & Business Media. This book was released on 2009-05-19 with total page 462 pages. Available in PDF, EPUB and Kindle. Book excerpt: Residues from agriculture and the food industry consist of many and varied wastes, in total accounting for over 250 million tonnes of waste per year in the UK alone. Biotechnological processing of these residues would allow these waste products to be used as a resource, with tremendous potential. An extensive range of valuable and usable products can be recovered from what was previously considered waste: including fuels, feeds and pharmaceutical products. In this way Biotechnology can offer many viable alternatives to the disposal of agricultural waste, producing several new products in the process. This book presents up-to-date information on a biotechnology approach for the utilisation of agro-industrial residues, presenting chapters with detailed information on materials and bioconversion technology to obtain products of economic importance: The production of industrial products using agro-industrial residues as substrates The biotechnological potential of agro-industrial residues for bioprocesses Enzymes degrading agro-industrial residues and their production Bioconversion of agro-industrial residues. Written by experts in Biotechnological processing of Agro-Industrial Residues, this book will provide useful information for academic researchers and industry scientists working in biotechnology, waste management, agriculture and the food industry.
Book Synopsis Biochemistry Applied to Malting and Brewing by : Reginald Haydn Hopkins
Download or read book Biochemistry Applied to Malting and Brewing written by Reginald Haydn Hopkins and published by . This book was released on 1937 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Standards of Brewing by : Charles W. Bamforth
Download or read book Standards of Brewing written by Charles W. Bamforth and published by Brewers Publications. This book was released on 2002-07-31 with total page 221 pages. Available in PDF, EPUB and Kindle. Book excerpt: Standards of Brewing covers an essential topic for today’s brewers: consistent production of quality product. With distribution expanding and competition intense, no brewery can afford to release product for distribution unless it is confident the beer will meet consumer expectations-even months after production. Bamforth covers the principles and practices of brewery quality so that brewers can establish or audit their own programs and procedures for producing consistent, high quality beer.
Book Synopsis Handbook of Brewing by : Hans Michael Eßlinger
Download or read book Handbook of Brewing written by Hans Michael Eßlinger and published by John Wiley & Sons. This book was released on 2009-04-22 with total page 778 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. The editor and authors draw on the expertise gained in the world's most competitive beer market (Germany), where many of the current technologies were first introduced. Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered. Regional processes and specialties are addressed throughout the entire book, making this a truly global resource on brewing.
Book Synopsis Biotechnological Applications of Cold-Adapted Organisms by : Rosa Margesin
Download or read book Biotechnological Applications of Cold-Adapted Organisms written by Rosa Margesin and published by Springer Science & Business Media. This book was released on 1999 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is an increasing interest of biotechnologists in the potential of cold-adapted organisms, since they play a major role in the processes of nutrient turnover and primary biomass production in cold ecosystems. Essential advantages of the application of such organisms are the rapid microbial metabolism at low temperatures, the low activation energy for enzymatic substrate hydrolysis and the low thermostability of enzymes from cold-adapted organisms. Benefits can also be deduced from the frost hardiness and frost resistance of cold-adapted plants and animals.
Download or read book Brewing written by D E Briggs and published by Woodhead Publishing. This book was released on 2004-09-28 with total page 908 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Brewing Technology by : Makoto Kanauchi
Download or read book Brewing Technology written by Makoto Kanauchi and published by BoD – Books on Demand. This book was released on 2017-07-19 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many alcoholic beverages produced using various methods are consumed throughout the world. Alcoholic beverages made by brewing cereals, such as beer and Japanese sake, are extremely popular. Brewing them requires a complicated process by which the cereal must be saccharified using enzymes such as amylase. For example, with beer brewing, malt enzymes are used for saccharification. By germination, malt is made from barley to produce enzymes. Finally, wort is made by processing at higher temperatures using malt. The actual techniques require high-level skills. In this book, the discussion encompasses leading-edge brewing technology with fermentation using a non-Saccharomyces starter, healthy uses of spent grain from brewing processes, and an electronic nose for quality control, but it also includes descriptions of local traditional alcoholic beverages of Korea and Cameroon.
Download or read book Brewing written by Dennis Edward Briggs and published by Woodhead Publishing. This book was released on 2004 with total page 881 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Barley and Malt written by A. H. Cook and published by Elsevier. This book was released on 2013-09-17 with total page 757 pages. Available in PDF, EPUB and Kindle. Book excerpt: Barley and Malt: Biology, Biochemistry, Technology focuses on the properties, characteristics, production, and malting of barley. The selection first discusses the botany of the barley plant and the science of malting barley production, including description of the barley plant, malting quality, and conditions influencing the yield and quality of malting barley. The text also takes a look at the breeding and identification of barley varieties. The publication elaborates on the diseases of barley and their control and evaluation of malting barley. Discussions focus on the diseases affecting yield of grain, kernel size and composition, nematodes and insects that damage barley, and evaluation of barley varieties. The book also examines malting technology, nature of malting process, and the structural chemistry of barley and malt. Topics include treatment of barley before malting, germination, changes in the endosperm, polyphenols and phenolic acids, and starch. The selection is a dependable reference for readers interested in the production and malting of barley.
