Brewing technology / edited by Makoto Kanauchi.
Many alcoholic beverages produced using various methods are consumed throughout the world. Alcoholic beverages made by brewing cereals, such as beer and Japanese sake, are extremely popular. Brewing them requires a complicated process by which the cereal must be saccharified using enzymes such as am...
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| Format: | Book |
| Language: | English |
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Rijeka, Croatia :
InTech,
2017.
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| Subjects: |
MARC
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| 300 | |a x, 200 pages ; |c 26 cm | ||
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| 520 | |a Many alcoholic beverages produced using various methods are consumed throughout the world. Alcoholic beverages made by brewing cereals, such as beer and Japanese sake, are extremely popular. Brewing them requires a complicated process by which the cereal must be saccharified using enzymes such as amylase. For example, with beer brewing, malt enzymes are used for saccharification. By germination, malt is made from barley to produce enzymes. Finally, wort is made by processing at higher temperatures using malt. The actual techniques require high-level skills. In this book, the discussion encompasses leading-edge brewing technology with fermentation using a non-Saccharomyces starter, healthy uses of spent grain from brewing processes, and an electronic nose for quality control, but it also includes descriptions of local traditional alcoholic beverages of Korea and Cameroon--publisher's website. | ||
| 505 | 0 | 0 | |g Section 1. |t Brewing materials -- |g Chapter 1. |t Narrow leaf mutants in the grass family / |r Takanori Yoshikawa and Shin Taketa -- |g Chapter 2. |t Oxidative enzyme effects in malt for brewing / |r Makoto Kanauchi -- |g Chapter 3. |t Barley (Hordeum vulgare L.) Improvement past, present and future / |r Nermin Gozukirmizi and Elif Karlik -- |g Section 2. |t Microbiology of brewing -- |g Chapter 4. |t Saccharomyces and non-saccharomyces starter yeasts / |r Marilena Budroni, Giacomo Zara, Maurizio Ciani and Francesca Comitini -- |g Chapter 5. |t Use of non-saccharomyces yeasts in bottle fermentation of aged beers / |r María Jesús Callejo, Carmen González and Antonio Morata -- |g Section 3. |t Brewing technology -- |g Chapter 6. |t Concept of Nuruk on brewing technology / |r Jang-Eun Lee and Jae-Ho Kim -- |g Section 4. |t Application of brewing industry waste -- |g Chapter 7. |t Exploitation of brewing industry wastes to produce functional ingredients / |r Anca Corina Fărcaş, Sonia Ancuța Socaci, Elena Mudura, Francisc Vasile Dulf, Dan C. Vodnar, Maria Tofană and Liana Claudia Salanță -- |g Section 5. |t Quality-control of beer -- |g Chapter 8. |t Traditional processing and quality control of the “Red Kapsiki”: a local sorghum beer from northern Cameroon / |r Bayoï James Ronald and Djoulde Darman Roger -- |g Chapter 9. |t Electronic noses applications in beer technology / |r José Pedro Santos, Jesús Lozano and Manuel Aleixandre. |
| 650 | 0 | |a Brewing. |0 http://id.loc.gov/authorities/subjects/sh85016775 | |
| 650 | 7 | |a Brewing. |2 fast |0 (OCoLC)fst00838522 | |
| 700 | 1 | |a Kanauchi, Makoto, |e editor. |0 http://id.loc.gov/authorities/names/n2019183241 |1 http://isni.org/isni/0000000418380427 | |
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| 952 | f | f | |p Can circulate |a University of Colorado Boulder |b Boulder Campus |c Engineering Math & Physics |d Closed Stacks - Engineering Math & Physics Library - Stacks |e TP570 .B75 2017 |h Library of Congress classification |i book |m U183074085056 |n 1 |