Handbook of Brewing (Food Science and Technology) - Hardcover

Handbook of Brewing

Hardcover. Zustand: Very Good. Text in English. 714 pp. Light wear to the covers, bumped corners. This incomparable guide-the only book of its kind to provide such broad coverage in a single-source volume-offers in-depth studies of beer and its production as well as its commercial and economic aspects-reviewing all beverages worldwide that are beer-like in character and alcoholic content, and delineating over 900 chemical compounds that have been identified in beer, their sources, concentration ranges, and influence on beer quality. Describing essential brewing ingredients such as water, malt, grain, starchy adjuncts, sugars. and hops, Handbook of Brewing discusses the preparation and treatment of ingredients prior to their introduction into the brewing system . the methodology for deriving the most benefit from ingredients. brewing companies across the globe and their products. beer properties and the brewing process, including microbrewing. control measures necessary for the production of high-quality beer. the interface between brewing and federal, state, and local government plus guidelines for brewing materials and package labeling. state-of-the-art procedures and equipment used not only in brewing beer but in its packaging. brewery by-products and their commercial potential. and much more. Generously referenced and containing some 150 tables, drawings, photographs, and equations, Handbook of Brewing is an indispensable resource for brewing, cereal, and food chemists and biochemists; composition, nutrition, biochemical, food, and quality assurance and control engineers; nutritionists; food biologists and technologists; microbiologists; toxicologists; and upper-level undergraduate, graduate, and continuing-education students in these disciplines. Artikel-Nr. 4448

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