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:
Hops > Composition.
Organic acids > Analysis.
Beer.
Beer
Houblon > Composition.
Acides organiques > Analyse.
Bi�ere.
Hops > Composition
Organic acids > Analysis
Aromastoff
Humulon
Chemische Analyse
Lupulon
Bitterstoff
Bier
Hop (plant)
Bier.
Fermentacao alcoolica.
Hopfen.
Beers
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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