Research and Markets: View this Comprehensive and Authoritative Guide to the Science and Practice of Brewing.DUBLIN, Ireland -- Research and Markets (http://www.researchandmarkets.com/reports/c20634) has announced the addition of Brewing: Science and Practice to their offering Brewing is one of the oldest and most complex technologies in food and beverage F&B is a common abbreviation in the United States and Commonwealth countries, including Hong Kong. F&B is typically the widely accepted abbreviation for "Food and Beverage," which is the sector/industry that specializes in the conceptualization, the making of, and delivery of foods. processing. Its success depends on blending a sound understanding of the science involved with an equally clear grasp of the practicalities of production. 'Brewing: Science and Practice' provides a comprehensive and authoritative guide to both of these aspects of the subject. After an initial overview of the brewing process, malts, adjuncts and enzymes are reviewed. A chapter is then devoted to water, effluents and wastes. There follows a group of chapters on the science and technology of mashing  This article or section contains .The purpose of Wikipedia is to present facts, not to teach subject matter. , including grist preparation. The next two chapters discuss hops, and are followed by chapters on wort wort 1 n. A plant. Often used in combination: liverwort; milkwort. [Middle English, from Old English wyrt; see boiling, clarification and aeration aeration /aer·a·tion/ (ar-a´shun) 1. the exchange of carbon dioxide for oxygen by the blood in the lungs. 2. the charging of a liquid with air or gas. aer·a·tion n. . Three chapters are devoted to the important topics of yeast biology, metabolism and growth. Fermentation fermentation, process by which the living cell is able to obtain energy through the breakdown of glucose and other simple sugar molecules without requiring oxygen. Fermentation is achieved by somewhat different chemical sequences in different species of organisms. , fermentation technologies and beer maturation maturation /mat·u·ra·tion/ (mach-u-ra´shun) 1. the process of becoming mature. 2. attainment of emotional and intellectual maturity. 3. are then reviewed, followed by a consideration of native African beers. After a discussion of brewhouses, the authors consider a number of safety and quality issues, including beer microbiology microbiology: see biology. microbiology Scientific study of microorganisms, a diverse group of simple life-forms including protozoans, algae, molds, bacteria, and viruses. and the chemical and physical properties of beer, which contribute to qualities such as flavour. A final group of chapters cover packaging, storage, distribution and the retail handling of beer. Based on the authors' unrivalled experience in the field, 'Brewing: Science and Practice' will be a standard work for the industry. Key Features - A detailed account of all stages of the brewing process - Safety and quality issues are discussed, including the chemical and physical properties of beer and beer microbiology - A strong partnership of the science and the practicalities of production ensures this book is a primary reference - Compiled by a distinguished team of authors For more information visit http://www.researchandmarkets.com/reports/c20634 |
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