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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries
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Beer Production, Consumption & Health Effects (Hardcover)
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Beer Production, Consumption & Health Effects (Hardcover)
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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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