| Description |
xiv, 138 pages ; 25 cm |
| Series |
RSC paperbacks |
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Royal Society of Chemistry Paperbacks |
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RSC paperbacks.
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Royal Society of Chemistry paperbacks.
|
| Contents |
Machine derived contents note: Chapter 1 -- An Overview of the Malting and Brewing Processes 1 -- Malting 1 -- Mashing 4 -- Wort Boiling 8 -- Wort Clarification 9 -- Fermentation 9 -- Maturation 11 -- Packaging 12 -- Summary 13 -- Further Reading 13 -- Chapter 2 -- Beer Quality and the Importance of Visual Cues 14 -- Introduction 14 -- Physical Properties of Beer Foam 14 -- What is Beer Foam? 14 -- Nucleation 15 -- Foam Ageing 17 -- Beer Foam Components 18 -- Proteins/Polypeptides 18 -- Polysaccharides 19 -- Hop Bitter Acids 19 -- Metal Cations 20 -- Alcohols and Lipids 21 -- Gas Composition 21 -- pH 22 -- Other Components 22 -- Foam Parameters 23 -- Foamability 23 -- Foam Stability 23 -- Foam Drainage 24 -- Cling 24 -- Viscoelasticity 24 -- Lateral Diffusion 25 -- Film Thickness 25 -- Bubble Size 25 -- Foam Structure 25 -- Improving Foam Stability 27 -- Propylene Glycol Alginate (PGA) 27 -- Chemically-modified Iso-a-acids 28 -- Choice of Raw Materials 28 -- Dispense Hardware and Gases 29 -- Foam Assessment 29 -- The Effects of Process on Final Foam Stability 30 -- Beer Colour 31 -- Perception of Colour 31 -- Light-absorbing Species in Beer 32 -- Beer Colour Measurement 33 -- Beer Clarity 36 -- Summary 37 -- References 38 -- Chapter 3 -- Flavour Determinants of Beer Quality 40 -- Introduction 40 -- The Taste of Beer 41 -- Sweetness 41 -- Sourness 42 -- Saltiness 43 -- Bitterness 43 -- Beer Aroma 48 -- Esters 48 -- Alcohols 48 -- Vicinal Diketones 51 -- Sulfur Compounds 52 -- Hop Aroma 58 -- Malt Flavours 64 -- Other Contributors to Beer Flavour 66 -- Drinkability 66 -- The Mouthfeel of Beer 68 -- Sensory Assessment of Beer 68 -- Understanding Sensory Data 70 -- Beer Flavour 71 -- Summary 72 -- References 73 -- Chapter 4 -- Maintenance of Beer Quality 74 -- Introduction 74 -- Beer Flavour Stability 74 -- Potential Sources of Flavour Instability 75 -- Distortion of Beer Flavour 86 -- Solving Flavour Instability of Beer 88 -- Foam Stability 88 -- The Formation of Haze 90 -- Polyphenol-Polypeptide Hazes 90 -- Calcium Oxalate 92 -- Carbohydrates 93 -- Other Sources of Haze in Beer 93 -- Microbiological Contamination and Beer Quality 93 -- Brewery Spoilage Organisms 94 -- Summary 96 -- References 96 -- Chapter 5 -- Nutritional Aspects of Beer 98 -- Beer Components of Nutritional Value 98 -- Water 99 -- Alcohol 100 -- Carbohydrates 102 -- Proteins, Peptides and Amino Acids 103 -- Lipids 104 -- Fibre 104 -- Energy Value 104 -- Minerals 105 -- Vitamins and Micronutrients 107 -- Phenolic Compounds 109 -- Hop Bitter Acids 112 -- Metabolism of Alcohol 113 -- Risks and Benefits of Drinking Alcohol 115 -- Potential for Future Development 117 -- Summary 118 -- References 118 -- Chapter 6 -- Assuring the Safety of Beer 120 -- Risks to Food Safety 120 -- HACCP 121 -- Raw Materials 125 -- Processing 131 -- Microbiological Safety 131 -- Packaging 132 -- Deliberate Tampering 133 -- Allergens 133 -- Summary 134 -- Further Reading 135 |
| Summary |
This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity. 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 |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Also available via the World Wide Web |
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System requirements: Internet connectivity, World Wide Web browser, and Adobe Acrobat |
| Subject |
Beer -- Microbiology.
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Beer.
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Brewing.
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| Author |
Hughes, Paul S.
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Royal Society of Chemistry (Great Britain)
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| LC no. |
2005432686 |
| ISBN |
0854045880 (paperback) |
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