Craft beers: fortification, processing, and production
"Beer is made up of various bioactive substances containing antioxidants and specific ingredients with potentially beneficial effects on the human body if consumed in moderation. In the production process, the addition of hops, cereals, and malt leads to an increased content of naturally occurr...
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton ; London ; New York
CRC Press, Taylor & Francis Group
2023
|
| Schlagworte: | |
| Zusammenfassung: | "Beer is made up of various bioactive substances containing antioxidants and specific ingredients with potentially beneficial effects on the human body if consumed in moderation. In the production process, the addition of hops, cereals, and malt leads to an increased content of naturally occurring antioxidant compounds in beer, mainly phenolic compounds. This book presents information on the history, compositional analysis, and brewing process of craft beers. It covers aspects of fruit fortification including phenolic content and antioxidant activity of various craft beers. It introduces selective improvisation for best possible combinations and proportions of fruits to manufacture quality beers. This book presents detailed literature available till date and our research done in selective improvisation of the most popular alcoholic beverage -beer. The book covers aspects of fruit fortification to different craft brewed beers and how it will enhance the nutritional composition, antioxidant properties, TPCs, color and sensory attributes of beers. The alcohol industry continues to grow quickly worldwide - this book provides relevant research literature about the recent studies and experimentation about beers which will be helpful to students, researchers, industrialists, producers, and many others. The incorporation of fruits for the fortification of beers is a hot new area of research - this will result in the need for more innovative and effective methods and steps in the production of newer variants of beers" |
| Beschreibung: | xv, 164 Seiten Illustrationen, Diagramme |
| ISBN: | 9781032272566 9781032272573 |
Internformat
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| 020 | |a 9781032272573 |c hardback |9 978-1-03-227257-3 | ||
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| 100 | 1 | |a Nehra, Manju |e Verfasser |0 (DE-588)1297150090 |4 aut | |
| 245 | 1 | 0 | |a Craft beers |b fortification, processing, and production |c Nehra Manju, Suresh Kumar Gahlawat, Nishant Grover |
| 264 | 1 | |a Boca Raton ; London ; New York |b CRC Press, Taylor & Francis Group |c 2023 | |
| 300 | |a xv, 164 Seiten |b Illustrationen, Diagramme | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 505 | 8 | |a Brewing and malting -- Historical concept of brewing -- Fermentation types and methods for brewing -- Raw material for beer manufacturing -- Additives used in brewing and fermentation for beer production -- Role of temperature in brewing -- Selective improvisation of beers -- Comparative quality analysis of different Beers -- Antioxidants and polyphenolic characteristics of bBeers -- Future aspects | |
| 520 | 3 | |a "Beer is made up of various bioactive substances containing antioxidants and specific ingredients with potentially beneficial effects on the human body if consumed in moderation. In the production process, the addition of hops, cereals, and malt leads to an increased content of naturally occurring antioxidant compounds in beer, mainly phenolic compounds. This book presents information on the history, compositional analysis, and brewing process of craft beers. It covers aspects of fruit fortification including phenolic content and antioxidant activity of various craft beers. It introduces selective improvisation for best possible combinations and proportions of fruits to manufacture quality beers. This book presents detailed literature available till date and our research done in selective improvisation of the most popular alcoholic beverage -beer. The book covers aspects of fruit fortification to different craft brewed beers and how it will enhance the nutritional composition, antioxidant properties, TPCs, color and sensory attributes of beers. The alcohol industry continues to grow quickly worldwide - this book provides relevant research literature about the recent studies and experimentation about beers which will be helpful to students, researchers, industrialists, producers, and many others. The incorporation of fruits for the fortification of beers is a hot new area of research - this will result in the need for more innovative and effective methods and steps in the production of newer variants of beers" | |
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| 776 | 0 | 8 | |i Erscheint auch als |n Online-Ausgabe |z 978-1-003-29198-5 |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-034197064 | ||
Datensatz im Suchindex
| _version_ | 1804185126898237440 |
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| author | Nehra, Manju Gahlawat, S. K. Grover, Nishant |
| author_GND | (DE-588)1297150090 (DE-588)1122309333 |
| author_facet | Nehra, Manju Gahlawat, S. K. Grover, Nishant |
| author_role | aut aut aut |
| author_sort | Nehra, Manju |
| author_variant | m n mn s k g sk skg n g ng |
| building | Verbundindex |
| bvnumber | BV048933152 |
| contents | Brewing and malting -- Historical concept of brewing -- Fermentation types and methods for brewing -- Raw material for beer manufacturing -- Additives used in brewing and fermentation for beer production -- Role of temperature in brewing -- Selective improvisation of beers -- Comparative quality analysis of different Beers -- Antioxidants and polyphenolic characteristics of bBeers -- Future aspects |
| ctrlnum | (OCoLC)1371587561 (DE-599)BVBBV048933152 |
| format | Book |
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| id | DE-604.BV048933152 |
| illustrated | Illustrated |
| index_date | 2024-07-03T21:57:40Z |
| indexdate | 2024-07-10T09:50:17Z |
| institution | BVB |
| isbn | 9781032272566 9781032272573 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-034197064 |
| oclc_num | 1371587561 |
| open_access_boolean | |
| owner | DE-12 DE-29 |
| owner_facet | DE-12 DE-29 |
| physical | xv, 164 Seiten Illustrationen, Diagramme |
| publishDate | 2023 |
| publishDateSearch | 2023 |
| publishDateSort | 2023 |
| publisher | CRC Press, Taylor & Francis Group |
| record_format | marc |
| spelling | Nehra, Manju Verfasser (DE-588)1297150090 aut Craft beers fortification, processing, and production Nehra Manju, Suresh Kumar Gahlawat, Nishant Grover Boca Raton ; London ; New York CRC Press, Taylor & Francis Group 2023 xv, 164 Seiten Illustrationen, Diagramme txt rdacontent n rdamedia nc rdacarrier Brewing and malting -- Historical concept of brewing -- Fermentation types and methods for brewing -- Raw material for beer manufacturing -- Additives used in brewing and fermentation for beer production -- Role of temperature in brewing -- Selective improvisation of beers -- Comparative quality analysis of different Beers -- Antioxidants and polyphenolic characteristics of bBeers -- Future aspects "Beer is made up of various bioactive substances containing antioxidants and specific ingredients with potentially beneficial effects on the human body if consumed in moderation. In the production process, the addition of hops, cereals, and malt leads to an increased content of naturally occurring antioxidant compounds in beer, mainly phenolic compounds. This book presents information on the history, compositional analysis, and brewing process of craft beers. It covers aspects of fruit fortification including phenolic content and antioxidant activity of various craft beers. It introduces selective improvisation for best possible combinations and proportions of fruits to manufacture quality beers. This book presents detailed literature available till date and our research done in selective improvisation of the most popular alcoholic beverage -beer. The book covers aspects of fruit fortification to different craft brewed beers and how it will enhance the nutritional composition, antioxidant properties, TPCs, color and sensory attributes of beers. The alcohol industry continues to grow quickly worldwide - this book provides relevant research literature about the recent studies and experimentation about beers which will be helpful to students, researchers, industrialists, producers, and many others. The incorporation of fruits for the fortification of beers is a hot new area of research - this will result in the need for more innovative and effective methods and steps in the production of newer variants of beers" Bier (DE-588)4006537-6 gnd rswk-swf Bierherstellung (DE-588)4122920-4 gnd rswk-swf Microbreweries Beer Bier (DE-588)4006537-6 s Bierherstellung (DE-588)4122920-4 s DE-604 Gahlawat, S. K. Verfasser (DE-588)1122309333 aut Grover, Nishant Verfasser aut Erscheint auch als Online-Ausgabe 978-1-00-084758-1 Erscheint auch als Online-Ausgabe 978-1-00-084755-0 Erscheint auch als Online-Ausgabe 978-1-003-29198-5 |
| spellingShingle | Nehra, Manju Gahlawat, S. K. Grover, Nishant Craft beers fortification, processing, and production Brewing and malting -- Historical concept of brewing -- Fermentation types and methods for brewing -- Raw material for beer manufacturing -- Additives used in brewing and fermentation for beer production -- Role of temperature in brewing -- Selective improvisation of beers -- Comparative quality analysis of different Beers -- Antioxidants and polyphenolic characteristics of bBeers -- Future aspects Bier (DE-588)4006537-6 gnd Bierherstellung (DE-588)4122920-4 gnd |
| subject_GND | (DE-588)4006537-6 (DE-588)4122920-4 |
| title | Craft beers fortification, processing, and production |
| title_auth | Craft beers fortification, processing, and production |
| title_exact_search | Craft beers fortification, processing, and production |
| title_exact_search_txtP | Craft beers fortification, processing, and production |
| title_full | Craft beers fortification, processing, and production Nehra Manju, Suresh Kumar Gahlawat, Nishant Grover |
| title_fullStr | Craft beers fortification, processing, and production Nehra Manju, Suresh Kumar Gahlawat, Nishant Grover |
| title_full_unstemmed | Craft beers fortification, processing, and production Nehra Manju, Suresh Kumar Gahlawat, Nishant Grover |
| title_short | Craft beers |
| title_sort | craft beers fortification processing and production |
| title_sub | fortification, processing, and production |
| topic | Bier (DE-588)4006537-6 gnd Bierherstellung (DE-588)4122920-4 gnd |
| topic_facet | Bier Bierherstellung |
| work_keys_str_mv | AT nehramanju craftbeersfortificationprocessingandproduction AT gahlawatsk craftbeersfortificationprocessingandproduction AT grovernishant craftbeersfortificationprocessingandproduction |