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Brewing : new technologies /
Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality. The first group of chapters review improvements in ingredients, i...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge : Boca Raton, FL :
Woodhead Pub. ; CRC Press,
2006.
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn166254648 | ||
| 003 | OCoLC | ||
| 005 | 20231117015042.0 | ||
| 006 | m o d | ||
| 007 | cr mnu|||||||| | ||
| 008 | 070822s2006 enka ob 001 0 eng | ||
| 040 | |a IWA |b eng |e pn |c IWA |d IL4I4 |d EBLCP |d OCLCQ |d OPELS |d IDEBK |d UV0 |d OCLCO |d YDXCP |d OCLCQ |d OTZ |d DEBSZ |d OCLCQ |d OCLCF |d D6H |d OCLCQ |d S2H |d OCLCO |d OCLCQ |d OCLCO |d COM |d OCLCO |d OCLCQ |d OCLCO | ||
| 019 | |a 179923955 |a 271809659 |a 747721166 |a 814461137 |a 875199866 |a 876512962 | ||
| 020 | |a 9781845691738 |q (electronic bk.) | ||
| 020 | |a 1845691733 |q (electronic bk.) | ||
| 020 | |a 1845690036 |q (electronic bk.) | ||
| 020 | |a 9781845690038 |q (electronic bk.) | ||
| 020 | |a 1280544333 | ||
| 020 | |a 9781280544330 | ||
| 020 | |z 9780849391590 | ||
| 020 | |z 0849391598 | ||
| 035 | |a (OCoLC)166254648 |z (OCoLC)179923955 |z (OCoLC)271809659 |z (OCoLC)747721166 |z (OCoLC)814461137 |z (OCoLC)875199866 |z (OCoLC)876512962 | ||
| 050 | 4 | |a TP570 |b .B749 2006eb | |
| 072 | 7 | |a TDCT |2 bicssc | |
| 072 | 7 | |a TEC |2 eflch | |
| 082 | 0 | 4 | |a 663/.42 |2 22 |
| 245 | 0 | 0 | |a Brewing : |b new technologies / |c edited by C.W. Bamforth. |
| 260 | |a Cambridge : |b Woodhead Pub. ; |a Boca Raton, FL : |b CRC Press, |c 2006. | ||
| 300 | |a 1 online resource (xiv, 484 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing in food science, technology and nutrition, |x 2042-8049 | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 1. New brewing technologies : setting the scene / C.W. Bamforth -- 2. Providing cereals for brewing / S.E. Heisel -- 3. Developments in the supply of adjunct materials for brewing / D.L. Goode and E.K. Arendt -- 4. Malt and malt products / N. Davies -- 5. The breeding of hop / J. Henning -- 6. The processing of hops / C. Schonberger -- 7. Yeast genetics in brewing : new insights and opportunities / D.E. Quain -- 8. Yeast supply and propagation in brewing / D. Quain -- 9. Water in brewing / M. Eumann -- 10. The brewhouse / J.M.H. Andrews -- 11. Fermentation of beer / C. Boulton -- 12. Accelerated processing of beer / I. Virkajarvi -- 13. Filtration and stabilisation of beer / G. Freeman -- 14. Packaging of beer / J. Browne -- 15. Modern brewery sanitation / D. Loeffler -- 16. Waste handling in the brewing industry / R. Reed -- 17. Quality assurance in brewing / G. Jackson -- 18. Brewing control systems : chemical analytes / K.J. Siebert -- 19. Brewing control systems : microbiological analysis / E. Storgards, A. Haikara and R. Juvonen -- 20. Brewing control systems : sensory evaluation / W.J. Simpson -- 21. The future of brewing / C.W. Bamforth. | |
| 588 | 0 | |a Print version record. | |
| 520 | |a Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality. The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyse improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis. With its distinguished editor and international team of contributors, Brewing: new technologies is a standard reference for R & D and Quality Assurance managers in the brewing industry. Summarises the major recent technological changes in brewingReviews improvements in ingredients including cereals, malts and hopsDiscusses developments in fermentation, filtration and packaging technologies. | ||
| 650 | 0 | |a Brewing. | |
| 650 | 0 | |a Brewing |x Technological innovations. | |
| 650 | 6 | |a Brassage. |0 (CaQQLa)201-0003798 | |
| 650 | 6 | |a Brassage |0 (CaQQLa)201-0003798 |x Innovations. |0 (CaQQLa)201-0379286 | |
| 650 | 7 | |a Brewing |2 fast |0 (OCoLC)fst00838522 | |
| 700 | 1 | |a Bamforth, Charles W., |d 1952- | |
| 776 | 0 | 8 | |i Print version: |t Brewing. |d Cambridge : Woodhead Pub. ; Boca Raton, FL : CRC Press, 2006 |z 0849391598 |w (OCoLC)76797588 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781845690038 |z Texto completo |