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Author:
Publisher:
ISBN: 9780953147809
Category : Brewing
Languages : en
Pages : 56
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Book Description
Author:
Publisher:
ISBN: 9780953147809
Category : Brewing
Languages : en
Pages : 56
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Book Description
Author: Katherine Smart
Publisher: John Wiley & Sons
ISBN: 0470695293
Category : Technology & Engineering
Languages : en
Pages : 340
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Book Description
Building on the success of the first edition, Brewing Yeast Fermentation Performance, Second edition considers the importance of yeast quality on fermentation performance and the means by which process control may therefore be achieved. Contributions from leading international brewing technologists from industry, research institutes and academia ensure that the coverage is practically oriented, commercially relevant and academically rigorous. Contents include up-to-date coverage of key aspects of the subject, including molecular innovations, yeast stress responses, wort composition, yeast quality, beer flavour development and yeast handling. Brewing Yeast Fermentation Performance is an essential purchase for commercial brewers at all levels, technical personnel and allied traders associated with the brewing industry. It is an excellent companion reference source to the first edition, covering complimentary topics that no one connected to the brewing industry can afford to be without. Libraries in universities and research establishments where food and beverage science and technology and microbiology are studied and taught should have multiple copies on their shelves.
Author:
Publisher:
ISBN:
Category : Brewing
Languages : en
Pages :
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Book Description
Author: Christopher Boulton
Publisher: John Wiley & Sons
ISBN: 1118685342
Category : Technology & Engineering
Languages : en
Pages : 676
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Book Description
Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective. Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions. Definitive reference work and practical guide for the industry. Highly commercially relevant yet academically rigorous. Authors from industry leading brewers.
Author: Jereme Zimmerman
Publisher: Chelsea Green Publishing
ISBN: 1603585990
Category : Cooking
Languages : en
Pages : 241
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Book Description
A complete, practical, and entertaining guide to using the best ingredients and minimal equipment to create flavorful brews—including wildcrafted meads, bragots, t’ej, grog, honey beers, and more! "A great guide . . . full of practical information and fascinating lore."—Sandor Ellix Katz, author of The Art of Fermentation Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations―no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead―arguably the world’s oldest fermented alcoholic beverage―can be not only uncomplicated but fun. Inside, readers will learn techniques for brewing: Sweet, semi-sweet, and dry meads Melomels (fruit meads) Metheglins (spiced meads) Ethiopian t’ej (honey wine) Flower and herbal meads Bragots Honey beers Country wines Viking grog And there's more for aspiring Vikings to explore, including: The importance of local and unpasteurized honey for both flavor and health benefits What modern homebrewing practices, materials, and chemicals work—but aren’t necessary How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines How to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits The rituals, mysticism, and communion with nature that were integral components of ancient brewing Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but―like Odin’s ever-seeking eye―focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages. "Adventurous mead makers or brewers who want to move beyond the basics will find plenty to savor here."—Library Journal
Author: Viktor Nedovic
Publisher: Springer Science & Business Media
ISBN: 140203363X
Category : Science
Languages : en
Pages : 556
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Book Description
Cell immobilisation biotechnology is a multidisciplinary area, shown to have an important impact on many scientific subdisciplines – including biomedicine, pharmacology, cosmetology, food and agricultural sciences, beverage production, industrial waste treatment, analytical applications, biologics production. "Cell Immobilisation Biotechnology" is an outcome of the editors’ intention to collate the extensive and widespread information on fundamental aspects and applications of immobilisation/encapsulation biotechnology into a comprehensive reference work and to provide an overview of the most recent results and developments in this domain. "Cell Immobilisation Biotechnology" is divided into the two book volumes, FOBI 8A and FOBI 8B. The FOBI 8A volume, Fundamentals of Cell Immobilisation Biotechnology, is dedicated to fundamental aspects of cell immobilisation while the present volume, FOBI 8B, Applications of Cell Immobilisation Biotechnology, deals with diverse applications of this technology.
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 146650787X
Category : Technology & Engineering
Languages : en
Pages : 3632
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Book Description
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
Author: Graham G. Stewart
Publisher: Springer
ISBN: 3319691260
Category : Science
Languages : en
Pages : 427
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Book Description
This book is an overview considering yeast and fermentation. The similarities and differences between yeasts employed in brewing and distilling are reviewed. The implications of the differences during the production of beer and distilled products (potable and industrial) are discussed. This Handbook includes a review of relevant historical developments and achievements in this field, the basic yeast taxonomy and biology, as well as fundamental and practical aspects of yeast cropping (flocculation), handling, storage and propagation. Yeast stress, vitality and viability are also addressed together with flavor production, genetic manipulation, bioethanol formation and ethanol production by non-Saccharomyces yeasts and a Gram-negative bacterium. This information, and a detailed account of yeast research and its implications to both the brewing and distilling processes, is a useful resource to those engaged in fermentation, yeast and their many products and processes.
Author: Tong-Cun Zhang
Publisher: Springer Science & Business Media
ISBN: 3642379168
Category : Science
Languages : en
Pages : 630
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Book Description
The 2012 International Conference on Applied Biotechnology (ICAB 2012) was held in Tianjin, China on October 18-19, 2012. It provides not only a platform for domestic and foreign researchers to exchange their ideas and experiences with the application-oriented research of biotechnology, but also an opportunity to promote the development and prosperity of the biotechnology industry. The proceedings of ICAB 2012 mainly focus on the world's latest scientific research and techniques in applied biotechnology, including Industrial Microbial Technology, Food Biotechnology, Pharmaceutical Biotechnology, Environmental Biotechnology, Marine Biotechnology, Agricultural Biotechnology, Biological Materials and Bio-energy Technology, Advances in Biotechnology, and Future Trends in Biotechnology. These proceedings are intended for scientists and researchers engaging in applied biotechnology. Professor Pingkai Ouyang is the President of the Nanjing University of Technology, China. Professor Tongcun Zhang is the Director of the Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education at the College of Bioengineering, Tianjin University of Science and Technology, China. Dr. Samuel Kaplan is a Professor at the Department of Microbiology & Molecular Genetics at the University of Texas at Houston Medical School, Houston, Texas, USA. Dr. Bill Skarnes is a Professor at Wellcome Trust Sanger Institute, United Kingdom.
Author: Yiu H. Hui
Publisher: CRC Press
ISBN: 0849398495
Category : Food
Languages : en
Pages : 938
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Book Description
