Science/Engineering Brewing: Science and Practice (Woodhead Publishing in Food Science and Technology) (0849325471)

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Author: Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes, Roger Stevens

Publisher: CRC (2004)

Binding: Hardcover, 881 pages

pricer: $359.95

ISBN-10: 0849325471

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Brewing is one of the oldest and most complex technologies in food and beverage processing. Its success depends on blending a sound understanding of the science involved with an equally clear grasp of the practicalities of production. Brewing: Science and Practice provides a comprehensive and authoritative guide to both aspects of the subject. After an initial overview of the brewing process, the book reviews malts, adjuncts, and enzymes. Chapters explain water, effluents, and wastes; detail the science and technology of mashing, including grist preparation; discuss hops and are followed by chapters on wort boiling, clarification, and aeration. Additional chapters present information on yeast biology, metabolism, and growth; fermentation, fermentation technologies, and beer maturation; and native African beers. After a discussion of brewhouses, the authors consider a number of safety and quality issues, including beer microbiology and the chemical and physical properties of beer, which contribute to qualities such as flavor. A final group of chapters cover packaging, storage, distribution, and the retail handling of beer. Based on the authors' unrivaled experience in the field, Brewing: Science and Practice will be a standard work for the industry.

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	Science/Engineering Food Authenticity and Traceability (Woodhead Publishing in Food Science and Technology) Food Authenticity and Traceability (Woodhead Publishing in Food Science and Technology)Publisher:CRC (2003-11-03) \| ISBN-10: 0849317630 \| PDF \| 4.3 Mb \| 612 pagesThe ability to trace and authenticate a food product is of major concern to th ...
	Science/Engineering Food Preservation Techniques (Woodhead Publishing in Food Science and Technology) Food Preservation Techniques (Woodhead Publishing in Food Science and Technology)Publisher:CRC (2003-11-03) \| ISBN-10: 0849317576 \| PDF \| 4.3 Mb \| 581 pagesPreserving food to extend its shelf life, while ensuring its safety and quality, is ...
	Family & Home Lawrie's meat science, Seventh Edition (Woodhead Publishing in Food Science, Technology and Nutrition) Lawrie's meat science, Seventh Edition (Woodhead Publishing in Food Science, Technology and Nutrition)Publisher: CRC \| ISBN: 0849387264 \| edition 2006 \| PDF \| 442 pages \| 2,69 mbLawrie's Meat Science has established itself as a standard wor ...
	Food Preservation Techniques (Woodhead Publishing in Food Science and Technology) { Repost } Food Preservation Techniques (Woodhead Publishing in Food Science and Technology)Publisher:CRC (2003-11-03) \| ISBN-10: 0849317576 \| PDF \| 4.3 Mb \| 581 pagesPreserving food to extend its shelf life, while ensuring its safety and quality, is ...
	Family & Home Taints and Off-flavours in Food (Woodhead Publishing in Food Science and Technology) Brian Baigrie, "Taints and Off-flavours in Food"Publisher: CRC Press \| 2003-01 \| ISBN 1855734494 \| PDF \| 203 pages \| 1.1 MBOff-flavours and taints are defined as unpleasant odours or tastes, the first resulting from the natural deterioratio ...
	Food Processing Technology: Principles and Practice, Second Edition (Woodhead Publishing in Food Science and Technology) Author: P J FellowsPublisher: CRC (2000)Binding: Paperback, 608 pagespricer: $93.95ISBN-10: 0849308879editorialreviewsFood Processing Technology: Principles and Practices, Second Edition introduces students of food science and technology or ...

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