Beer [electronic resource] : A Quality Perspective

ISBN:

9780080926094

Title:

Author:

Bamforth, Charles.

Personal Author:

Bamforth, Charles.

Publication Information:

San Diego : Elsevier Science, 2011.

Physical Description:

1 online resource (301 p.)

Series:

Handbook of Alcoholic Beverages

General Note:

Description based upon print version of record.

Contents:

Front cover; Beer: A Quality perspective; Copyright page; Contents; Series editors; List of contributors; Preface; Chapter 1 Beer foam: achieving a suitable head; Introduction; Beer foam physics; Foam measurement; Beer components that influence foam quality; Proteins; Non-starch polysaccharides; Hop acids; Cations; Lipids; Other foam negative/positive beer constituents; Manipulating the brewing process to optimize foam quality; Summary; Acknowledgments; References; Chapter 2 Beer flavor; Introduction; The flavor unit; Brewing raw materials and beer flavor; Impact of beer production processes

In-pack flavor changesTaints and off-flavors; Holistic flavor perception; Summary; References; Chapter 3 The flavor instability of beer; Factors impacting the shelf life of beer; The impact of temperature; The chemistry of flavor change in beer; An evaluation of processes from barley to beer in the context of flavor instability; References; Chapter 4 Colloidal stability of beer; Summary; Biological stability; Importance of whole process to ensure stability; Chill haze; Protein in beer; Beer polypeptides and their functions; Identifying polypeptides by size

Identifying polypeptides by amino acid compositionIdentifying polypeptides by hydrophobicity; Summary of polypeptides; Polyphenols; Methods of detecting polyphenols; Polyphenols in beer; Haze-forming reactions between polypeptides and polyphenols; Stabilization treatments; Combined stabilization system (CSS); Other treatments; Other non-biological hazes; Testing the effectiveness of beer stabilization; Haze identification; References; Chapter 5 Microbiological stability of beer; Overview of microbial spoilage; Outline of the brewing process; Raw materials; Wort; Fermentation

Storage and finishingPackaging and packaged beer; Dispense; Detection; Improving microbiological stability; Quality control; References; Chapter 6 Beer gushing; Introduction; Terminology; Physical background of gushing; Primary gushing; Secondary gushing; Summary; References; Chapter 7 Beer color; Color perception; Measuring color; Standard methods for measuring beer color; Origins of beer color; References; Chapter 8 Beer and health; Atherosclerosis; Hypertension and stroke; The digestive system; The reproductive system; Brain and cognitive function; Kidney and urinary tract; Age; Cancer

AllergyReferences; Appendix: Practicalities of achieving quality; Definitions of quality; Responsibility for quality; Quality systems; Quality assurance versus quality control; Specifications; The cost of quality; Statistical process control; Process capability; Control charts; Standard methods of analysis; Setting specifications and monitoring performance; Hazard analysis critical control points (HACCP); Index; A; B; C; D; E; F; G; H; I; K; L; M; N; O; P; Q; R; S; T; U; V; W; X; Y; Z

Subject Term:

Beer -- Handbooks, manuals, etc.

Beer.

Brewing -- Handbooks, manuals, etc.

Added Author:

Russell, Inge.

Stewart, Graham.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2011

Publication Information:

San Diego : Elsevier Science, 2011.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.23	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Beer is the only detailed book that specifically addresses the science of beer quality. It explores the quality attributes of beer as well as the various impacts on and perception of beer quality. It includes expert insights based on real-world experience.

This book details, with extensive referencing, the research that has been devoted to beer and beer quality. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness. Chapters discuss beer foam and how to achieve a suitable head; beer flavour and its instability; colloidal stability of beer; microbiological stability of beer; beer gushing; beer color; and the health aspects of beer.

This book will be of interest to employees on the technical production side of the alcoholic beverage industry; students studying the subject; people involved in related and associated biotechnology industries; people from the brewing industry; and academic researchers.

The only detailed book that specifically addresses the science of beer quality Addresses the various impacts on and perception of beer quality Includes expert insights based on real-world experience