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Brewing: New Technologies (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Tapa dura

Libro 39 de 300: Woodhead Publishing Series in Food Science, Technology and Nutrition
 
9781845690038: Brewing: New Technologies (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Tapa dura
ISBN 10: 1845690036 ISBN 13: 9781845690038
Editorial: Woodhead Publishing Ltd, 2006

Sinopsis

Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality. The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyse improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis. With its distinguished editor and international team of contributors, Brewing: new technologies is a standard reference for R&D and Quality Assurance managers in the brewing industry.

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Acerca del autor

Dr Charles Bamforth is Anheuser-Busch Endowed Professor of Brewing Science at the University of California. He is also Visiting Professor of Brewing at Heriot-Watt University in Scotland and a Fellow of the Institute of Brewing. Professor Bamforth was formerly Head of Research at Brewing Research International.

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Editorial
Woodhead Publishing Ltd
Año de publicación
2006
Idioma
Inglés
ISBN 10 
1845690036
ISBN 13 
9781845690038
Encuadernación
Tapa dura
Número de páginas
500
Editor
Bamforth C
Contacto del fabricante
no disponible
Persona responsable
no disponible