Beer Production, Consumption & Health Effects (Food and Beverage Consumption and Health)

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9781634857048: Beer Production, Consumption & Health Effects (Food and Beverage Consumption and Health)
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Beer is defined as a fermented alcoholic beverage made of malted cereals, water, hops, and yeast. This alcoholic beverage has been consumed for thousands of years, when independent events revealed that some juices fermented when left in the open air, giving as a result a completely different product. The first chapter of this book aims to examine the role of beer in medicine from around 2000 B.C. to A.D. 1000 in Mesopotamian, Egyptian, Greek, and Roman texts. Chapter Two presents the possibilities of beer fermentation with encapsulated yeast cells. Chapter Three reviews the effects of the almond addition and the yeast strain used for fermentation, on the beer chemical properties. Chapter Four focuses on the quantitative analytical methods to organic ingredients in the quality control process for beer production. Chapter Five studies the role of Saccharomyces spp. in the brewing process and its serial repitching impact. Chapter Six provides a discussion on the inactivation of beer yeast by microbubbled carbon dioxide at low pressure and quality evaluation of the treated beer.

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Verlag: Nova Science Publishers Inc, United States (2016)
ISBN 10: 1634857046 ISBN 13: 9781634857048
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Buchbeschreibung Nova Science Publishers Inc, United States, 2016. Hardback. Zustand: New. UK ed. Language: English. Brand new Book. Beer is defined as a fermented alcoholic beverage made of malted cereals, water, hops, and yeast. This alcoholic beverage has been consumed for thousands of years, when independent events revealed that some juices fermented when left in the open air, giving as a result a completely different product. The first chapter of this book aims to examine the role of beer in medicine from around 2000 B.C. to A.D. 1000 in Mesopotamian, Egyptian, Greek, and Roman texts. Chapter Two presents the possibilities of beer fermentation with encapsulated yeast cells. Chapter Three reviews the effects of the almond addition and the yeast strain used for fermentation, on the beer chemical properties. Chapter Four focuses on the quantitative analytical methods to organic ingredients in the quality control process for beer production. Chapter Five studies the role of Saccharomyces spp. in the brewing process and its serial repitching impact. Chapter Six provides a discussion on the inactivation of beer yeast by microbubbled carbon dioxide at low pressure and quality evaluation of the treated beer. Bestandsnummer des Verkäufers AAZ9781634857048

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Buchbeschreibung Nova Science Publishers, Inc, 2016. HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers GB-9781634857048

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Verlag: Nova Science Publishers Inc, United States (2016)
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Buchbeschreibung Nova Science Publishers Inc, United States, 2016. Hardback. Zustand: New. UK ed. Language: English. Brand new Book. Beer is defined as a fermented alcoholic beverage made of malted cereals, water, hops, and yeast. This alcoholic beverage has been consumed for thousands of years, when independent events revealed that some juices fermented when left in the open air, giving as a result a completely different product. The first chapter of this book aims to examine the role of beer in medicine from around 2000 B.C. to A.D. 1000 in Mesopotamian, Egyptian, Greek, and Roman texts. Chapter Two presents the possibilities of beer fermentation with encapsulated yeast cells. Chapter Three reviews the effects of the almond addition and the yeast strain used for fermentation, on the beer chemical properties. Chapter Four focuses on the quantitative analytical methods to organic ingredients in the quality control process for beer production. Chapter Five studies the role of Saccharomyces spp. in the brewing process and its serial repitching impact. Chapter Six provides a discussion on the inactivation of beer yeast by microbubbled carbon dioxide at low pressure and quality evaluation of the treated beer. Bestandsnummer des Verkäufers AAZ9781634857048

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Buchbeschreibung Nova Science Publishers, Inc, 2016. HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers GB-9781634857048

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Buchbeschreibung Nova Science Pub Inc, 2016. Hardcover. Zustand: Brand New. 286 pages. 10.25x7.25x0.75 inches. In Stock. Bestandsnummer des Verkäufers __1634857046

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