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Chemistry and analysis of hop and beer bitter acids /

Largely based on laboratory work, the volume opens with a review on hops in general, while the bulk of the book covers the chemistry of the bitter acids of hop and beer. Practical, fully detailed procedures on the preparation and/or the separation of many of the compounds discussed are included. The...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Verzele, M.
Otros Autores: De Keukeleire, Denis, 1943-
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Amsterdam ; New York : Elsevier, 1991.
Colección:Developments in food science ; 27.
Temas:
Acceso en línea:Texto completo

MARC

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100 1 |a Verzele, M. 
245 1 0 |a Chemistry and analysis of hop and beer bitter acids /  |c M. Verzele and D. De Keukeleire. 
260 |a Amsterdam ;  |a New York :  |b Elsevier,  |c 1991. 
300 |a 1 online resource (xx, 417 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 Developments in food science ;  |v 27 
504 |a Includes bibliographical references and indexes. 
505 0 |a Chapter 1. Hops as a raw material in the brewery -- Chapter 2. The alpha acids -- Chapter 3. Reduced derivatives of humulone -- Chapter 4. Oxidized derivatives of humulone -- Chapter 5. The isohumulones -- Chapter 6. Reduced derivatives of the isohumulones -- Chapter 7. Oxidized derivatives of the isohumulones -- Chapter 8. Transformation and degradation products of the isohumulones -- Chapter 9. The anti-isohumulones -- Chapter 10. Degradation and derivatives of the anti-isohumulones -- Chapter 11. The beta acids -- Chapter 12. Reduced derivatives of the beta acids -- Chapter 13. Oxidized derivatives of the beta acids -- Chapter 14. Derivatives of the beta acids in acidic and in alkaline conditions -- Chapter 15. The analysis of hop and beer bitter acids -- Chapter 16. Analysis of alpha acids -- Chapter 17. Analysis of iso-alpha acids -- Chapter 18. The future of hop chemistry. 
520 |a Largely based on laboratory work, the volume opens with a review on hops in general, while the bulk of the book covers the chemistry of the bitter acids of hop and beer. Practical, fully detailed procedures on the preparation and/or the separation of many of the compounds discussed are included. There is a chapter included on the complicated issue of bitter acid analysis, and several on the high-efficiency liquid chromatography of hop bitter acids. Bearing in mind the lack of literature produced recently in this field, the book is an excellent review of the present state of knowledge, and gives a large list of topics pointing to worthwhile studies for the future. The indexes provided will serve as a reference library-dictionary to hops, hop and beer bitter acids chemistry and analysis. 
588 0 |a Print version record. 
506 |a Online access available only to subscribers. 
650 0 |a Hops  |x Composition. 
650 0 |a Organic acids  |x Analysis. 
650 0 |a Beer. 
650 2 |a Beer  |0 (DNLM)D001515 
650 6 |a Houblon  |0 (CaQQLa)201-0055926  |x Composition.  |0 (CaQQLa)201-0377581 
650 6 |a Acides organiques  |0 (CaQQLa)201-0000295  |x Analyse.  |0 (CaQQLa)201-0374819 
650 6 |a Bi�ere.  |0 (CaQQLa)201-0003795 
650 7 |a Beer  |2 fast  |0 (OCoLC)fst00829736 
650 7 |a Hops  |x Composition  |2 fast  |0 (OCoLC)fst00960170 
650 7 |a Organic acids  |x Analysis  |2 fast  |0 (OCoLC)fst01047634 
650 7 |a Aromastoff  |2 gnd  |0 (DE-588)4130237-0 
650 7 |a Humulon  |2 gnd  |0 (DE-588)4279315-4 
650 7 |a Chemische Analyse  |2 gnd  |0 (DE-588)4009840-0 
650 7 |a Lupulon  |2 gnd  |0 (DE-588)4279313-0 
650 7 |a Bitterstoff  |2 gnd  |0 (DE-588)4202498-5 
650 7 |a Bier  |2 gnd  |0 (DE-588)4006537-6 
650 1 7 |a Hop (plant)  |2 gtt 
650 1 7 |a Bier.  |2 gtt 
650 7 |a Fermentacao alcoolica.  |2 larpcal 
650 0 7 |a Hopfen.  |2 swd 
653 1 |a Beers 
700 1 |a De Keukeleire, Denis,  |d 1943- 
776 0 8 |i Print version:  |a Verzele, M.  |t Chemistry and analysis of hop and beer bitter acids.  |d Amsterdam ; New York : Elsevier, 1991  |w (DLC) 91031009  |w (OCoLC)24430351 
830 0 |a Developments in food science ;  |v 27. 
856 4 0 |u https://sciencedirect.uam.elogim.com/science/book/9780444881656  |z Texto completo