Overview
For centuries, beer has been a favourite drink throughout the world. The art of brewing has evolved into the science it is in the 21st century, as a result of the increased knowledge of both the ingredients and the process. Considerations such as appearance, taste and the nutritional value of beer are important topics for consumers and brewing scientists alike. This book looks at the chemistry behind those aspects of beer that are of particular interest to beer drinkers, namely flavour and nutritional aspects, in combination with a discussion of maintenance of quality and safety, the areas more relevant to the brewing scientist.
Full Product Details
Author: Ian S Hornsey (Nethergate Brewery, UK) ,
Paul S Hughes (Oregon State University, USA) ,
E Denise Baxter (Campden BRI, UK) ,
Charlie Bamforth
Publisher: Royal Society of Chemistry
Imprint: Royal Society of Chemistry
Volume: v. 28
Dimensions:
Width: 17.30cm
, Height: 0.80cm
, Length: 24.30cm
Weight: 0.575kg
ISBN: 9780854045884
ISBN 10: 0854045880
Pages: 152
Publication Date: 27 April 2001
Audience:
College/higher education
,
Adult education
,
General/trade
,
Undergraduate
,
Further / Higher Education
Format: Paperback
Publisher's Status: Active
Availability: In Print
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Reviews
... interesting and well-written ... * Chemistry and Industry, Issue 4, 18 February 2002, p 24 * ... super little book ... * Chem@Cam, Issue 14, Spring 2002, p 16 * ... a good reference book for anyone in the brewing industry or in brewing research and ... an interesting and informative read for chemists who have an interest in beer ... * Chemistry in Britain, September 2001, p 66 * ... a well-presented, illustrated and informative little book which will be of interest to many interested in beer and the brewing industry ... * Food Science and Technology, Vol 15, Issue 4, p 61, 2001 * ... it is certain to be placed in the 'food science' section of most university libraries and will no doubt be found on the shelves of many food and nutrition lecturers. * Journal of Human Nutrition and Dietetics, Volume 15, Issue 5, October 2002, p 391 * ... a nice book (with many structural formulae and reaction schemes) that renders the reader thirsty. * NVOX, 28, 2003, No 4, p 197 * ... this is the best book of its type I have seen. It is up to date, adequately referenced and above all a readable account for those in the industry, those interested in food science and for the scientifically literate beer drinker. * Journal of the Science of Food and Agriculture, Vol 84, Issue 6, 30 April 2004 *
... interesting and well-written ... Chemistry and Industry, Issue 4, 18 February 2002, p 24 ... super little book ... Chem@Cam, Issue 14, Spring 2002, p 16 ... a good reference book for anyone in the brewing industry or in brewing research and ... an interesting and informative read for chemists who have an interest in beer ... Chemistry in Britain, September 2001, p 66 ... a well-presented, illustrated and informative little book which will be of interest to many interested in beer and the brewing industry ... Food Science and Technology, Vol 15, Issue 4, p 61, 2001 ... it is certain to be placed in the 'food science' section of most university libraries and will no doubt be found on the shelves of many food and nutrition lecturers. Journal of Human Nutrition and Dietetics, Volume 15, Issue 5, October 2002, p 391 ... a nice book (with many structural formulae and reaction schemes) that renders the reader thirsty. NVOX, 28, 2003, No 4, p 197 ... this is the best book of its type I have seen. It is up to date, adequately referenced and above all a readable account for those in the industry, those interested in food science and for the scientifically literate beer drinker. Journal of the Science of Food and Agriculture, Vol 84, Issue 6, 30 April 2004
