UID:
almafu_9958087161902883
Format:
1 online resource (154 p.)
Edition:
1st ed.
ISBN:
9781788018357
,
1788018354
,
9781847550224
,
1847550223
Series Statement:
RSC paperbacks
Content:
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
Note:
Description based upon print version of record.
,
CONTENTS; Glossary; Chapter 1; An Overview of the Malting and Brewing Processes; Malting; Mashing; Wort Boiling; Wort Clarification; Fermentation; Maturation; Packaging; Summary; Further Reading; Chapter 2; Beer Quality and the Importance of Visual Cues; Introduction; Physical Properties of Beer Foam; What is Beer Foam?; Nucleation; Foam Ageing; Beer Foam Components; Proteins/Polypeptides; Polysaccharides; Hop Bitter Acids; Metal Cations; Alcohols and Lipids; Gas Composition; pH; Other Components; Foam Parameters; Foamability; Foam Stability; Foam Drainage; Cling; Viscoelasticity
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Lateral DiffusionFilm Thickness; Bubble Size; Foam Structure; Improving Foam Stability; Propylene Glycol Alginate (PGA); Chemically-modified Iso-α-acids; Choice of Raw Materials; Dispense Hardware and Gases; Foam Assessment; The Effects of Process on Final Foam Stability; Beer Colour; Perception of Colour; Light-absorbing Species in Beer; Beer Colour Measurement; Beer Clarity; Summary; References; Chapter 3; Flavour Determinants of Beer Quality; Introduction; The Taste of Beer; Sweetness; Sourness; Saltiness; Bitterness; Beer Aroma; Esters; Alcohols; Vicinal Diketones; Sulfur Compounds
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Hop AromaMalt Flavours; Other Contributors to Beer Flavour; Drinkability; The Mouthfeel of Beer; Sensory Assessment of Beer; Understanding Sensory Data; Beer Flavour; Summary; References; Chapter 4; Maintenance of Beer Quality; Introduction; Beer Flavour Stability; Potential Sources of Flavour Instability; Distortion of Beer Flavour; Solving Flavour Instability of Beer; Foam Stability; The Formation of Haze; Polyphenol-Polypeptide Hazes; Calcium Oxalate; Carbohydrates; Other Sources of Haze in Beer; Microbiological Contamination and Beer Quality; Brewery Spoilage Organisms; Summary
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ReferencesChapter 5; Nutritional Aspects of Beer; Beer Components of Nutritional Value; Water; Alcohol; Carbohydrates; Proteins, Peptides and Amino Acids; Lipids; Fibre; Energy Value; Minerals; Vitamins and Micronutrients; Phenolic Compounds; Hop Bitter Acids; Metabolism of Alcohol; Risks and Benefits of Drinking Alcohol; Potential for Future Development; Summary; References; Chapter 6; Assuring the Safety of Beer; Risks to Food Safety; HACCP; Raw Materials; Processing; Microbiological Safety; Packaging; Deliberate Tampering; Allergens; Summary; Further Reading; Subject Index
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English
Additional Edition:
ISBN 9780854045884
Additional Edition:
ISBN 0854045880
Language:
English
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