par
Pires, Eduardo.
Numéro de rayon préféré
663.3
Date de publication
2015
Résumé
Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by "microworkers" - yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts.
Format :
Ressources électroniques
Pertinence:
95079.7188
par
White, Chris.
Numéro de rayon préféré
641.8
Date de publication
2010
Résumé
Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.
Format :
Ressources électroniques
Pertinence:
63390.7617
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par
Crissman, Dan, (Homebrewer), author.
Numéro de rayon préféré
663.13 CRI
Date de publication
2018
Résumé
Brewing Everything is a thorough, accessible and humourous guide to brewing anything from beer to cider to sake. For every brewing project there is both an easy way and a hard way, a method useful to both the curious novice and the hardcore brewing veteran. Each chapter includes interviews with experts (brewmasters, cidermakers, new meadery startups and small-batch kombucha sellers) as well as the author's own home-tested recipes. Brewing Everything walks you through the process from start to finish, beginning with easier shortcuts until you get the hang of it, and then upgrading to the harder stuff after you've brewed a thing or two. With step-by-step instructions, colour photographs and methods for every level of experience.
Format :
Livres
Pertinence:
44824.0898
par
Sumner, James.
Numéro de rayon préféré
663
Date de publication
2013
Résumé
How did the brewing of beer become a scientific process? Sumner explores this question by charting the theory and practice of the trade in Britain and Ireland during the eighteenth and nineteenth centuries.
Format :
Ressources électroniques
Pertinence:
2.1773
par
Serulus, Barbara, author.
Numéro de rayon préféré
641.877 SER
Date de publication
2020
Résumé
Fermentation produces fantastic non-alcoholic drinks. Fermented drinks, with their natural sparkle and slightly yeasty taste, are a great alternative to wine or beer. They are perfect for those who want to consume less alcohol and those who want to give a pro biotic boost to their body. This book tells you everything you need to know to brew these healthy and alcohol-free drinks yourself. You will find accessible recipes with step-by-step illustrations, scientific background information on the fermentation process, and `juicy' anecdotes about the origin of these extraordinary drinks.
Format :
Livres
Pertinence:
0.0811
par
Katz, Sandor.
Numéro de rayon préféré
641.7
Date de publication
2014
Résumé
<div>A classic beginner's guide to basic home fermentation of just about anything, Wild Fermentation is a great resource by one of the world's foremost experts on the topic. Includes easy to read and inspiring instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to beer to even chocolate—in the comfort of your own home. Who knew making tasty, healthy, interesting food could be so easy?<BR></div>
Format :
Ressources électroniques
Pertinence:
0.0707
par
Didier, Montet.
Numéro de rayon préféré
664.024 MIC
Date de publication
2014
Résumé
The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processi
Format :
Ressources électroniques
Pertinence:
0.0615
par
Wasserman, Marni.
Numéro de rayon préféré
660.28449 WAS
Date de publication
2019
Format :
Ressources électroniques
Pertinence:
0.0292
par
Holzapfel, Wilhelm.
Numéro de rayon préféré
664.024
Date de publication
2014
Résumé
Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.
Format :
Ressources électroniques
Pertinence:
0.0264
par
Takagi, Hiroshi.
Numéro de rayon préféré
664.024
Date de publication
2015
Résumé
This book describes cutting-edge science and technology of the characterization, breeding, and development of yeasts and fungi used worldwide in fermentation industries such as alcohol beverage brewing, bread making, and bioethanol production. The book also covers numerous topics and important areas the previous literature has missed, ranging widely from molecular mechanisms to biotechnological applications related to stress response/tolerance of yeasts and fungi. During fermentation processes, cells of yeast and fungus, mostly Saccharomyces and Aspergillus oryzae spp., respectively, are exposed to a variety of fermentation "stresses". Such stresses lead to growth inhibition or cell death. Under severe stress conditions, their fermentation ability and enzyme productivity are rather limited. Therefore, in terms of industrial application, stress tolerance is the key characteristic for yeast and fungal cells. The first part of this book provides stress response/tolerance mechanisms of yeast used for the production of sake, beer, wine, bread, and bioethanol. The second part covers stress response/tolerance mechanisms of fungi during environmental changes and biological processes of industrial fermentation. Readers benefit nicely from the novel understandings and methodologies of these industrial microbes. The book is suitable for both academic scientists and graduate-level students specialized in applied microbiology and biochemistry and biotechnology and for industrial researchers and engineers who are involved in fermentation-based technologies. The fundamental studies described in this book can be applied to the breeding of useful microbes (yeasts, fungi), the production of valuable compounds (ethanol, CO2, amino acids, organic acids, and enzymes) and the development of promising processes to solve environmental issues (bioethanol, biorefinery).
Format :
Ressources électroniques
Pertinence:
0.0227
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