Cantitate/Preț
Produs
Total produse
Vezi coșul
Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste de Annie Hill

Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste: Woodhead Publishing Series in Food Science, Technology and Nutrition

Editat de Annie Hill
en Limba Engleză Hardback – 11 iun 2015
Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality.
The text examines the properties and management of these microorganisms in brewing, along with tactics for reducing spoilage and optimizing beer quality. It opens with an introduction to beer microbiology, covering yeast properties and management, and then delves into a review of spoilage bacteria and other contaminants and tactics to reduce microbial spoilage.
Final sections explore the impact of microbiology on the sensory quality of beer and the safe management and valorisation of brewing waste.


  • Examines key developments in brewing microbiology, discussing the microbes that are essential for successful beer production and processing
  • Covers spoilage bacteria, yeasts, sensory quality, and microbiological waste management
  • Focuses on developments in industry and academia, bringing together leading experts in the field
Citește tot Restrânge

Toate formatele și edițiile

Toate formatele și edițiile Preț Express
Hardback (2) 121575 lei  5-7 săpt.
  ELSEVIER SCIENCE – 11 iun 2015 121575 lei  5-7 săpt.
  ELSEVIER SCIENCE – 27 ian 2025 122494 lei  5-7 săpt.

Din seria Woodhead Publishing Series in Food Science, Technology and Nutrition

Preț: 121575 lei

Preț vechi: 133599 lei
-9% Nou

Puncte Express: 1824
Preț estimativ în valută:
23266€ • 23827$ • 19354£

Carte tipărită la comandă

Livrare economică 12-26 martie

 Adaugă în coș

Wish list
Gift list
Am citit!
Adaugă în listă
Preluare comenzi: 021 569.72.76

Specificații

ISBN-13: 9781782423317
ISBN-10: 1782423311
Pagini: 506
Dimensiuni: 152 x 229 x 33 mm
Greutate: 0.93 kg
Editura: ELSEVIER SCIENCE
Seria Woodhead Publishing Series in Food Science, Technology and Nutrition

Public țintă

Microbiologists in the food and beverage industries, specifically the brewing industry, technical personnel in brewing organisations and academics with a research interest in the field.

Cuprins

Preface
Introduction to Brewing Microbiology
Part One: Yeast: Properties and management
1 Yeast Species/Strains used in brewing and distilling
2 Yeast Quality Assessment, Management and Culture Maintenance
3 Modelling yeast growth and metabolism for optimum performance
4 Advances in metabolic engineering of yeasts
5 Yeast identification and characterisation
Part Two: Spoilage bacteria and other contaminants
6 Toxigenic fungi and mycotoxins in the barley-to-beer chain
7 Gram-positive spoilage bacteria in brewing
8 Gram negative beer spoilage bacteria in brewing
9 Strictly anaerobic beer spoilage bacteria
Part Three: Reducing microbial spoilage: design and technology
10 Hygienic design and cleaning-in-place (CIP) systems in breweries
11 Reducing microbial spoilage of beer using filtration
12 Reducing microbial spoilage of beer using pasteurisation
13 Traditional microbiological methods for detection and identification of spoilage
14 Rapid detection and identification of spoilage bacteria in beer
15 Beer packaging: microbiological hazards and considerations
16 Assuring the microbiological quality of draft beer
Part Four: Impact of microbiology on sensory quality
17 Impact of yeast and bacteria on beer appearance, flavour and aroma
18 Sensory Analysis as a Tool for Beer Quality Assessment with an Emphasis on its use for Microbial Control in the Brewery
Part Five: Valorisation of microbiological brewing waste
19 Anaerobic treatment of brewery wastes
20 Water treatment and reuse in breweries