BREWING NEW TECHNOLOGIES

BAMFORTH C.W.

ISBN 10: 1845690036 / ISBN 13: 9781845690038

Verlag: ELSEVIER, 2006

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Inhaltsangabe:

Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality.

The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyse improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis.

With its distinguished editor and international team of contributors, Brewing: new technologies is a standard reference for R&D and Quality Assurance managers in the brewing industry.

Über die Autorin bzw. den Autor: Dr Charles Bamforth is Anheuser-Busch Endowed Professor of Brewing Science at the University of California. He is also Visiting Professor of Brewing at Heriot-Watt University in Scotland and a Fellow of the Institute of Brewing. Professor Bamforth was formerly Head of Research at Brewing Research International.

Bibliografische Details

Titel: BREWING NEW TECHNOLOGIES
Verlag: ELSEVIER
Erscheinungsdatum: 2006
Einband: Hardcover
Zustand: New Books
Auflage: Internationale Ausgabe