Brewing Science A Multidisciplinary Approach
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Brewing Science A Multidisciplinary Approach
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Author : Michael Mosher
language : en
Publisher: Springer Nature
Release Date : 2021-07-29
Brewing Science A Multidisciplinary Approach written by Michael Mosher and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-07-29 with Technology & Engineering categories.
This updated text collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. This expansive and detailed work is written in conversational style, walking students through all the brewing basics from the origin and history of beer to the brewing process to post-brew packaging and quality control and assurance. As an introductory text, this book assumes the reader has no prior knowledge of brewing science and only limited experience with chemistry, biology and physics. The text provides students with all the necessary details of brewing science using a multidisciplinary approach, with a thorough and well-defined program of in-chapter and end-of-chapter problems. As students solve these problems, they will learn how scientists think about beer and brewing and develop a critical thinking approach to addressing concerns in brewing science. As a truly comprehensive introduction to brewing science, Brewing Science: A Multidisciplinary Approach, Second Edition walks students through the entire spectrum of the brewing process. The different styles of beer, the molecular makeup and physical parameters, and how those are modified to provide different flavors are listed. All aspects of the brewery process, from the different setup styles to sterility to the presentation of the final product, are outlined in full. All the important brewing steps and techniques are covered in meticulous detail, including malting, mashing, boiling, fermenting and conditioning. Bringing the brewing process full circle, this text covers packaging aspects for the final product as well, focusing on everything from packaging technology to quality control. Students are also pointed to the future, with coverage of emerging flavor profiles, styles and brewing methods. Each chapter in this textbook includes a sample of related laboratory exercises designed to develop a student’s capability to critically think about brewing science. These exercises assume that the student has limited or no previous experience in the laboratory. The tasks outlined explore key topics in each chapter based on typical analyses that may be performed in the brewery. Such exposure to the laboratory portion of a course of study will significantly aid those students interested in a career in brewing science.
Innovative Brewing Science
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Author : Anasuya Shah
language : en
Publisher: Educohack Press
Release Date : 2025-02-20
Innovative Brewing Science written by Anasuya Shah and has been published by Educohack Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-02-20 with Science categories.
"Innovative Brewing Science: An Integrated Study" delves into the art and science behind brewing beer. Authored by experts, this comprehensive guide caters to brewing enthusiasts and professionals seeking a deeper understanding of the brewing process. We seamlessly integrate various disciplines, from biochemistry and microbiology to engineering and sensory analysis, offering a holistic view of the intricate stages involved in crafting beer. For newcomers, the book serves as an invaluable primer, elucidating fundamental scientific principles underpinning beer production. We explain the raw materials—malt, hops, yeast, and water—and how their characteristics influence flavors, aromas, and overall quality. Detailed explanations demystify the brewing process, from mashing and lautering to fermentation and packaging. Our book caters to a diverse readership. Whether you're a seasoned brewmaster refining techniques or an academic exploring brewing's scientific intricacies, this guide offers a wealth of knowledge. We discuss modern brewing technologies, emphasizing sustainability and efficiency, aligned with the industry's evolving landscape. Moreover, we cover sensory evaluation techniques and flavor profiling, aiding brewers in creating beers that tantalize taste buds. With the proliferation of microbreweries and growing interest in artisanal brews, this book illuminates pathways to exceptional beer while fostering appreciation for brewing science. "Innovative Brewing Science: An Integrated Study" is a treasure trove of knowledge marrying science and artistry. It stands as an indispensable resource for anyone passionate about brewing, offering a nuanced exploration beyond a mere brewing manual.
Craft Beer
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Author : Patrizia Romano
language : en
Publisher: Elsevier
Release Date : 2025-05-03
Craft Beer written by Patrizia Romano and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-05-03 with Technology & Engineering categories.
Recently, both researchers and consumers have shown strong and growing interest in craft beer, which is characterized by its small batches, local breweries, and unique varieties. Craft Beer: New Frontiers in Brewing Science provides a comprehensive picture of the craft beer market, history and legal definition, brewing processes, and the qualities and styles of the end product. It emphasizes traditional and innovative microbial resources involved in the fermentation process, as well as safety, nutrition, and emerging problems, such as the sustainability of the production process.Craft Beer: New Frontiers in Brewing Science is the first and only scientific text to comprehensively summarize this exciting field. Researchers and students in interested brewing science, as well as industry specialists from beer companies will all benefit from this unique resource. - Covers latest developments in craft beer production - Summarizes the main factors affecting craft beer quality - Reports the qualities responsible for differentiation between craft and industrial beer - Explores modern approaches to craft brewing
Microbiology And Health Benefits Of Traditional Alcoholic Beverages
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Author : Jyoti Prakash Tamang
language : en
Publisher: Elsevier
Release Date : 2024-10-16
Microbiology And Health Benefits Of Traditional Alcoholic Beverages written by Jyoti Prakash Tamang and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-10-16 with Technology & Engineering categories.
Microbiology and Health Benefits of Traditional Alcoholic Beverages is an interdisciplinary reference for students, researchers, and academics studying anthropology and food and beverage science, especially those with interest in fermentation. Fermented beverages and alcoholic drinks are culturally and socially accepted products for consumption, drinking, entertainment, as well as for customary practices and religious purposes. Due to variation in substrates, climatic conditions, geographical locations and ethnicity, a colossal diversity of microbial community as well as major domains have been reported in the different varieties of fermented beverages of the world.This book covers the cultural context of these beverages along with their biochemistry, health benefits, and therapeutic uses. Topics include winemaking, malting and brewing of wine and beer, and culturally specific beverages and practices such as fermented palm beverages and agave. - Profiles the microbial community as well as major domains by metagenomics in traditional fermented beverages - Covers the chemical profiles and health benefits of alcoholic products - Presents the latest status of some industrialized alcoholic beverages such as saké of Japan, mackgeolli of Korea, baijiu of China, toddy of India, pulque of Mexico, wine, beer, etc.
Microbiology And Technology Of Fermented Foods
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Author : Robert W. Hutkins
language : en
Publisher: John Wiley & Sons
Release Date : 2018-09-04
Microbiology And Technology Of Fermented Foods written by Robert W. Hutkins and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-09-04 with Technology & Engineering categories.
The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge. New to this edition are two additional chapters. One discusses the role that fermentation plays in the production of spirits and other distilled beverages, whereas another focuses on cocoa, coffee, and fermented cereal products. Furthermore, key chapters on microorganisms and metabolism have been expanded and elaborated upon, and are complemented by other relevant revisions and additions made throughout the book, ensuring that it is as up-to-date and applicable as possible. This essential text includes: Discussions of major fermented foods from across the globe Background information on the science and history behind food fermentation Information on relevant industrial processes, technologies, and scientific discoveries Two new chapters covering distilled spirits and cocoa, coffee, and cereal products Expanded chapters on microorganisms and metabolism Microbiology and Technology of Fermented Foods, Second Edition is a definitive reference tool that will be of great interest and use to industry professionals, academics, established or aspiring food scientists, and anyone else working with fermented foods.
Innovative Food Processing Technologies
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Author :
language : en
Publisher: Elsevier
Release Date : 2020-08-18
Innovative Food Processing Technologies written by and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-18 with Technology & Engineering categories.
Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.
Fermented Craftsmanship In The Bottle
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Author : Andrey Sgorla
language : en
Publisher: Ethics International Press
Release Date : 2024-09-15
Fermented Craftsmanship In The Bottle written by Andrey Sgorla and has been published by Ethics International Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-09-15 with Social Science categories.
This book addresses the construction of new forms of work, drawing on the experiences of craft brewers, and pointing to the relationship between learning, career paths, and entrepreneurship in the context of the craft economy. The development and growth of microbreweries represent an opportunity for entrepreneurship in the craft sector, offering a growth space for entrepreneurs who wish to create and promote high-quality products while enhancing local resources and contributing to the vitality of the local economy. Through this dynamic, it is possible to study the process of incorporation of specialised knowledge, skills and competencies that occurs through work practices. The experience of craft brewers is part of a global phenomenon of individuals who decide to invest in new craft professions, and give new directions to their lives; a choice guided by autonomy, flexibility, passion and the pleasure of work. The book explores the re-evaluation of manual work, the authenticity, creativity, innovation and quality of artisan production, the distinction between artisanal and industrial products, and craftsmanship as a critical element reflecting the changes taking place in the economy and the new professions. The book adopts an ethnographic and multidisciplinary approach that embraces anthropology, sociology, economics, geography, and education.
Processing And Sustainability Of Beverages
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Author : Alexandru Grumezescu
language : en
Publisher: Woodhead Publishing
Release Date : 2018-12-07
Processing And Sustainability Of Beverages written by Alexandru Grumezescu and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-12-07 with Technology & Engineering categories.
Processing and Sustainability of Beverages, Volume Two in the Science of Beverages series, is a general reference of the current and future actions for a sustainable beverage industry. This resource takes a unique approach, combining processing with sustainability. Topics of note include waste treatment and management, environmental analysis for a sustainable beverage industry, and modern technologies for beverage processing to reduce contaminants and increase the quality. This book is essential to scientists, researchers and technologists in the beverages field, covering both alcoholic and nonalcoholic beverages. - Covers a broad range of beverage products to increase knowledge of quality improvement and product development - Presents novel food processing technologies on beverage antioxidants - Offers sustainable management strategies for implementing added value in beverage products
Time Dependent Measures Of Perception In Sensory Evaluation
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Author : Joanne Hort
language : en
Publisher: John Wiley & Sons
Release Date : 2017-02-21
Time Dependent Measures Of Perception In Sensory Evaluation written by Joanne Hort and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-21 with Technology & Engineering categories.
Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. It is also used at a more fundamental level to provide a wider understanding of the mechanisms involved in sensory perception and consumer behaviour. Sensory perception of products alters considerably during the course of consumption/use. Special techniques are used in product development to measure these changes in order to optimise product delivery to consumers. Time-Dependent Measures of Perception in Sensory Evaluation explores the many facets of time-dependent perception including mastication and food breakdown, sensory-specific satiety and sensory memory. Both traditional and cutting-edge techniques and applications used to measure temporal changes in sensory perception over time are reviewed, and insights into the way in which sensory properties drive consumer acceptance and behaviour are provided. This book will be a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students; and industry-based researchers in QA/QC, R&D and marketing.
Beer
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Author : John W. Arthur
language : en
Publisher: Oxford University Press
Release Date : 2022
Beer written by John W. Arthur and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022 with Cooking categories.
This unique book is an exciting global journey into the origins, technologies, and recipes of ancient beer as well as into beer's continued importance today in diet, ritual, and economics.