Kooperativer Bibliotheksverbund

UID:

Format: 1 Online-Ressource (xxii, 1101 S.).

ISBN: 978-0-12-373891-2 , 0-12-373891-1 , 978-0-08-092049-8 , 0-08-092049-7

Note: Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, Handbook of Beer Health and Disease Prevention offers a balanced view of today's findings and the potential of tomorrow's research. From a beverage of warriors to a cheap and affordable commodity, beer has been a part of our consumption for nearly 8000 years. Like most alcoholic drinks it has been prone to abuse and in some counties the per capita consumption of beer has led to considerable health risks. However, just as wine in moderation has been proposed to promote health, research is showing that beer -- and the ingredients in beer -- can have similar impact on improving health, and in some instances preventing disease. For example, some cancers like bladder cancers and the incidence of cardiovascular disease are reported to be lower in moderate beer drinkers. Furthermore there is a considerable body of emerging evidence to show that the anti-oxidant capacity of beers is high. It has been argued by some that the total antioxidants ingested in some beer drinkers equates that consumed by red wine drinkers. The key to this, of course, is understanding and this volume presents a collection of the most current writings on the subject of beer and it's potential in health

Language: English

Subjects: Agriculture, Forestry, Horticulture, Fishery, Domestic Science

Keywords: Bier ; Präventivmedizin ; Bier ; Gesundheit ; Aufsatzsammlung ; Aufsatzsammlung

URL: Volltext

URL: Volltext  (URL des Erstveröffentlichers)

UID:

Format: 1 online resource (1128 p.)

Edition: 1st ed.

ISBN: 1-282-71132-6 , 9786612711329 , 0-08-092049-7

Content: Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, Handbook of Beer Health and Disease Prevention offers a balanced view of today's findings and the potential of tomorrow's research. From a beverage of warriors to a cheap and affordable commodity, beer has been a part of our consumption for nearly 8000 years. Like most alcoholic drinks it has been prone to abuse and in some counties the per capita consumption of beer has led to considerable health risks. However, just as wine in moderation has been proposed to promote he

Note: Description based upon print version of record. , Front Cover; Beer in Health and Disease Prevention; Copyright Page; Contents; List of Contributors; Preface; Foreword; Part I: General Aspects of Beer and Constituents; (i) Beer Making, Hops and Yeast; Chapter 1 Overview of Manufacturing Beer: Ingredients, Processes, and Quality Criteria; Abstract; List of Abbreviations; Introduction; Raw Materials; Making Beer; Quality Criteria of Beer; Non-alcoholic beer and other brewing technologies; Summary Points; References; Chapter 2 Non-lager Beer; Abstract; Introduction; Top Fermented Beer Production; Beer Types; References; Chapter 3 Lager Beer , AbstractList of Abbreviations; Introduction; Beer Production; Beer Types; Pilsner; European Amber Lager; Dark Lager; Bock; References; Chapter 4 Traditional and Modern Japanese Beers: Methods of Production and Composition; Abstract; Introduction; Japanese Beer Production and Consumption Volumes; History of Japanese Beer; Traditional Japanese Beer Production Methods; Modern Beer Production Methods; Changes in Beer Composition; Summary Points; References; Chapter 5 Sorghum Beer: Production, Nutritional Value and Impact upon Human Health; Abstract; List of Abbreviations; Introduction , Sorghum Beer in the Present Chad SocietyNutritional Value and Impact upon Human Health; Conclusion; Acknowledgment; References; Chapter 6 Production of Alcohol-Free Beer; Abstract; List of Abbreviations; Introduction; Production Technologies; Chemical Composition and Sensorial Properties of Alcohol-Free and Low-Alcohol Beers; Technological Evaluation; Summary Points; Acknowledgments; References; Chapter 7 Yeast Diversity in the Brewing Industry; Abstract; List of Abbreviations; Introduction; Yeast Biodiversity; Species Involved in Brewing; Methods to Increase the Diversity; Future Trends , Summary PointsAcknowledgments; References; Chapter 8 The Brewer's Yeast Genome: From Its Origins to Our Current Knowledge; Abstract; List of Abbreviations; Introduction; Objective of This Chapter; Brewing Yeasts Taxonomy and Nomenclature; Characteristics of Ale and Lager Yeasts; Conclusions; Summary Points; Acknowledgments; References; Chapter 9 Flocculation in Saccharomyces Cerevisiae; Abstract; List of Abbreviations; Introduction; Types of Yeast Aggregation; Yeast Flocculation and Beer Production; Measurement of Yeast Flocculation; Physiology of Yeast Flocculation , Genetic Control of Yeast FlocculationMechanism of Yeast Flocculation; The Flocculation Cycle; To Be or Not to Be Flocculent: The Art of Survival?; Summary Points; References; Chapter 10 Use of Amylolytic Enzymes in Brewing; Abstract; List of Abbreviations; Introduction; Amylases in Traditional Brewing; The Role of Amylases in Modern Brewing; Summary Points; References; (ii) Beer Drinking; Chapter 11 Trends of Beer Drinking in Europe; Abstract; List of Abbreviations; Introduction; Nordic Countries; Central European Countries; Southern European Countries , Former USSR and Eastern European Countries , English

Additional Edition: ISBN 0-12-373891-1

Language: English

UID:

Format: XXII, 1101 S. , illustrations

Edition: Online-Ausg. Amsterdam Elsevier Online-Ressource

ISBN: 9780123738912 , 0080920497 , 9780080920498

Content: Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, Handbook of Beer Health and Disease Prevention offers a balanced view of today's findings and the potential of tomorrow's research. From a beverage of warriors to a cheap and affordable commodity, beer has been a part of our consumption for nearly 8000 years. Like most alcoholic drinks it has been prone to abuse and in some counties the per capita consumption of beer has led to considerable health risks. However, just as wine in moderation has been proposed to promote health, research is showing that beer -- and the ingredients in beer -- can have similar impact on improving health, and in some instances preventing disease. For example, some cancers like bladder cancers and the incidence of cardiovascular disease are reported to be lower in moderate beer drinkers. Furthermore there is a considerable body of emerging evidence to show that the anti-oxidant capacity of beers is high. It has been argued by some that the total antioxidants ingested in some beer drinkers equates that consumed by red wine drinkers. The key to this, of course, is understanding and this volume presents a collection of the most current writings on the subject of beer and it's potential in health

Note: Includes bibliographical references and index. - Print version record , Front Cover; Beer in Health and Disease Prevention; Copyright Page; Contents; List of Contributors; Preface; Foreword; Part I: General Aspects of Beer and Constituents; (i) Beer Making, Hops and Yeast; Chapter 1 Overview of Manufacturing Beer: Ingredients, Processes, and Quality Criteria; Abstract; List of Abbreviations; Introduction; Raw Materials; Making Beer; Quality Criteria of Beer; Non-alcoholic beer and other brewing technologies; Summary Points; References; Chapter 2 Non-lager Beer; Abstract; Introduction; Top Fermented Beer Production; Beer Types; References; Chapter 3 Lager Beer , AbstractList of Abbreviations; Introduction; Beer Production; Beer Types; Pilsner; European Amber Lager; Dark Lager; Bock; References; Chapter 4 Traditional and Modern Japanese Beers: Methods of Production and Composition; Abstract; Introduction; Japanese Beer Production and Consumption Volumes; History of Japanese Beer; Traditional Japanese Beer Production Methods; Modern Beer Production Methods; Changes in Beer Composition; Summary Points; References; Chapter 5 Sorghum Beer: Production, Nutritional Value and Impact upon Human Health; Abstract; List of Abbreviations; Introduction , Sorghum Beer in the Present Chad SocietyNutritional Value and Impact upon Human Health; Conclusion; Acknowledgment; References; Chapter 6 Production of Alcohol-Free Beer; Abstract; List of Abbreviations; Introduction; Production Technologies; Chemical Composition and Sensorial Properties of Alcohol-Free and Low-Alcohol Beers; Technological Evaluation; Summary Points; Acknowledgments; References; Chapter 7 Yeast Diversity in the Brewing Industry; Abstract; List of Abbreviations; Introduction; Yeast Biodiversity; Species Involved in Brewing; Methods to Increase the Diversity; Future Trends , Summary PointsAcknowledgments; References; Chapter 8 The Brewer's Yeast Genome: From Its Origins to Our Current Knowledge; Abstract; List of Abbreviations; Introduction; Objective of This Chapter; Brewing Yeasts Taxonomy and Nomenclature; Characteristics of Ale and Lager Yeasts; Conclusions; Summary Points; Acknowledgments; References; Chapter 9 Flocculation in Saccharomyces Cerevisiae; Abstract; List of Abbreviations; Introduction; Types of Yeast Aggregation; Yeast Flocculation and Beer Production; Measurement of Yeast Flocculation; Physiology of Yeast Flocculation , Genetic Control of Yeast FlocculationMechanism of Yeast Flocculation; The Flocculation Cycle; To Be or Not to Be Flocculent: The Art of Survival?; Summary Points; References; Chapter 10 Use of Amylolytic Enzymes in Brewing; Abstract; List of Abbreviations; Introduction; Amylases in Traditional Brewing; The Role of Amylases in Modern Brewing; Summary Points; References; (ii) Beer Drinking; Chapter 11 Trends of Beer Drinking in Europe; Abstract; List of Abbreviations; Introduction; Nordic Countries; Central European Countries; Southern European Countries , Former USSR and Eastern European Countries , General Aspects of Beer and Constituents ; Overview of Manufacturing Beer: Ingredients, Processes and Quality Criteria , Non-specific Hydroxyl Radical Scavenging Properties of Melanoidins from Beer , NON Lager Beer , Lager Beer , Traditional and Modern Japanese Beers: Methods of Production and Composition , Sorghum Beer: Fabrication, Nutritional Value and Impact Upon Human Health , Production of Alcohol-free Beer , Yeast Diversity in the Brewing Industry , The Brewer's Yeast Genome: From its Origins to our Current Knowledge , Flocculation in Saccharomyces Cerevisiae , Use of Amylolytic Enzymes in Brewing , Trends of Beer Drinking in Europe , Trends in Beer Drinking: Rest of the World , Beer Consumption Patterns in Northern Ireland , Beer Consumption in Teenagers in Brazzaville (Congo) , Personality Characteristics Associated with Drinking and Beverage Preference , Beer and Current Mood State , Female Beer Drinking and the Morning After , Beer Consumption During Pregnancy , Beer and other Alcoholic Beverages: Implications for Dependence, Craving and Relapse , Beer Composition: An Overview , Identification of Taste and Aroma-Active Components of Beer , Hop Essential Oil: Analysis, Chemical Composition and Odor Characteristics , Ethanol Content of Beer Sold in the US: Variation Over Time, Across States and by Individual Drinks , Soluble Proteins of Beer , Amino Acids in Beer , Purines in Beer , Beer Carbohydrates , Dietary Fiber in Beer: Content, Composition, Colonic Fermentability and Contribution to the Diet , Beer and Arabinoxylan , Histamine in Beer , Terpenoids in Beer , Proanthocyanidins in Hops , Metals in Beer , Minerals in Beer , Silicon in Beer: Origin and Concentration , The Chemistry of Ageing Beer , Trans-2-nonenal During Model Mashing , E-2-nonenal and Beta-damascenone in Beer , Pathogens in Beer , Fate of Pesticide Residues in Brewing , General Effects on Metabolism and Body Systems ; Ethanol in Beer: Production, Absorption and Metabolism , What Contribution is Beer to the Intake of Antioxidants in Diet? , Antioxidant Activity of Beer's Maillard Reaction Products: Features and Health Aspects , Beer Affects Oxidative Stress Due to Ethanol: A Preclinical and Clinical Study , Antioxidant Capacity of Hops , The Antioxidant Capacities of Beers: Relationship between Assays of Antioxidant Capacity, Colour and other Alcoholic and Non-Alcoholic Beverages , Biological Properties of Beer and its Components Compared to Wine , The Absorption and Metabolism of Phenolic Acids from Beer in Man , Caloric Compensation in Response to Beer Consumption , Beer and Adiposity , The Relationship between Exercise and Beer Ingestion in Regards to Metabolism , Estrogenicity of Beer: The Role of Intestinal Bacteria in the Activation of Beer Flavonoid , Effects of Beer Ingestion on Body Purine Bases , Neuropharmaological Activity of Humulus Lupulus L , Beer: Effects on Saliva Secretion and Composition , Beer and Coeliac Disease , The Effect of Beer and other Alcoholic Beverages on the Esophagus with Special Reference to Gastroesophageal Reflux , Effects of Beer on the Gastric Mucosa as Determined by Endoscopy , The Effect of Beer and its Non-alcoholic Ingredients on Secretory and Motoric Function of the Stomach , The Effect of Beer and its Non-alcoholic Constituents on the Exocrine and Endocrine Pancreas as well as on Gastrointestinal Hormones , Beer and the Liver , Beer Consumption and Homocysteine , Alcohol, Beer and Ischemic Stroke , Beer: Is it Alcohol, Antioxidants, or both? Animal Models of Atherosclerosis , Beer Inhibition of Heterocyclic Amines-induced Carcinogenesis , Maize Beer and Carcinogenesis , The Relationship between Beer Consumption and Lung Cancer , Phenolic Beer Compounds to Prevent Cancer , Beer Inhibition of Azoxymethane-induced Colonic Carcinogenesis , Specific Effects of Selective Beer Related Components ; Biological Activities of Humulone , Desmethylxanthohumol from Hops, Chemistry and Biological Effects ; Reinhard A. Diller, Herbert M. Riepl, Oliver Rose, Corazon Frias, Günter Henze, and Aram Prokop ; Reproductive and Estrogenic Effects of 8-prenylnaringenin in Hops , Regulation of Gene Expression by Hop-derived 8-prenylnaringenin , Hop-derived Phytoestrogens Alter Osteoblastic Phenotype and Gene Expression , Antimalarials from Prenylated Chalcone Derivatives of Hops , Acylphloroglucinol Derivatives from Hops as Anti-inflammatory Agents , Hops derived Inhibitors of Nitric Oxide , Anti-obesity Effects of Dietary Isomerized Hop Extract Containing Isohumulones Generated via Peroxisome Proliferators-activated Receptors , Moderate Beer Consumption: Effects on Silcon Intake and Bone Health , Biolabelling of Xanthohumol in Hop Cones (Humulus Lupulus L., Cannabaceae) with Stable and Radioactive Precursors for Biosynthetic and Metabolic Studies , Epicatechin and its Role in Protection of LDL and of Vascular Endothelium , Isohumulones from Beer Modulate Blood Lipid Status , Flavonoids in Beer and their Potential Benefit on the Risk of Cardiovascular Disease , Vasoactivity of Flavonols, Flavones and Catechins , The Anti-invasive and Proapoptotic Effect of Xanthohumol: Potential use in Cancer , Anti-cancer Property of Epicatechin Gallate in Colon Cancer Cells , Use of Quercetin in Prostate Cancer Cells , Beer and Prevention of Heterocyclic Amine-induced DNA Adducts and O6-methlyguanine , Techniques for Assessing Anti-cancer Effects of Beer , Assay Methods and Techniques Used for Investigating Beer and Related Compounds ; The Evaluation of Beer Ageing , Use of Electrospray Ionization Mass Spectrometry to Fingerprint Beer , Methods for the Characterization of Beer by Nuclear Magnetic Resonance (NMR) , Methods for the Vibrational Spectroscopy Analysis of Beer , Fluorecence Methods for the Analysis of Beer , Capillary Electrophoresis Methods used for Beer Analysis ; Antonio Segura-Carretero, Sonia Cortacero-Ram̕irez, and Alberto Ferǹndez-Gutierrez ; Manual and Robotic Methods for Measuring the Total Antioxidant Capacity of Beers , Methods for the HPLC Analysis of Phenolic Compounds and Flavonoids of Beer , Methods for the Assay of Iso-alpha-acids and Reduced iso-alpha-acids in Beer , Methods for Determining Biogenic Amines in Beer , Beer and ESR Spin Trapping , Method for Determining Ethanol in Beer , Quantification of Beer Carbohydrates by HPLC

Additional Edition: ISBN 0123738911

Additional Edition: Print version Beer in Health and Disease Prevention

Additional Edition: Erscheint auch als Druck-Ausgabe Beer in health and disease prevention Burlington, Mass. [u.a.] : Elsevier/Academic Press, 2009 ISBN 9780123738912

Language: English

Keywords: Bier ; Gesundheit ; Electronic book ; Electronic books ; Electronic books ; Aufsatzsammlung

DOI: 10.1016/B978-0-12-373891-2.X0001-6

URL: lizenzpflichtig

URL: Volltext

UID:

Format: XXII, 1101 S. , Ill., graph. Darst.

ISBN: 9780123738912 , 0123738911

Note: Hier auch später erschienene, unveränderte Nachdrucke , Includes bibliographical references and index

Language: English

Subjects: Agriculture, Forestry, Horticulture, Fishery, Domestic Science

Keywords: Bier ; Gesundheit ; Bier ; Präventivmedizin ; Aufsatzsammlung

URL: Inhaltsverzeichnis

UID:

Format: 1 Online-Ressource (xxii, 1101 S.).

ISBN: 978-0-12-373891-2 , 0-12-373891-1 , 978-0-08-092049-8 , 0-08-092049-7

Note: Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, Handbook of Beer Health and Disease Prevention offers a balanced view of today's findings and the potential of tomorrow's research. From a beverage of warriors to a cheap and affordable commodity, beer has been a part of our consumption for nearly 8000 years. Like most alcoholic drinks it has been prone to abuse and in some counties the per capita consumption of beer has led to considerable health risks. However, just as wine in moderation has been proposed to promote health, research is showing that beer -- and the ingredients in beer -- can have similar impact on improving health, and in some instances preventing disease. For example, some cancers like bladder cancers and the incidence of cardiovascular disease are reported to be lower in moderate beer drinkers. Furthermore there is a considerable body of emerging evidence to show that the anti-oxidant capacity of beers is high. It has been argued by some that the total antioxidants ingested in some beer drinkers equates that consumed by red wine drinkers. The key to this, of course, is understanding and this volume presents a collection of the most current writings on the subject of beer and it's potential in health

Language: English

Keywords: Bier ; Präventivmedizin ; Bier ; Gesundheit ; Aufsatzsammlung

URL: Volltext

UID:

Format: 1 Online-Ressource (xxii, 1101 S.).

ISBN: 978-0-12-373891-2 , 0-12-373891-1 , 978-0-08-092049-8 , 0-08-092049-7

Note: Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, Handbook of Beer Health and Disease Prevention offers a balanced view of today's findings and the potential of tomorrow's research. From a beverage of warriors to a cheap and affordable commodity, beer has been a part of our consumption for nearly 8000 years. Like most alcoholic drinks it has been prone to abuse and in some counties the per capita consumption of beer has led to considerable health risks. However, just as wine in moderation has been proposed to promote health, research is showing that beer -- and the ingredients in beer -- can have similar impact on improving health, and in some instances preventing disease. For example, some cancers like bladder cancers and the incidence of cardiovascular disease are reported to be lower in moderate beer drinkers. Furthermore there is a considerable body of emerging evidence to show that the anti-oxidant capacity of beers is high. It has been argued by some that the total antioxidants ingested in some beer drinkers equates that consumed by red wine drinkers. The key to this, of course, is understanding and this volume presents a collection of the most current writings on the subject of beer and it's potential in health

Language: English

Keywords: Bier ; Präventivmedizin ; Bier ; Gesundheit ; Aufsatzsammlung

URL: Volltext