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Brewing: New Technologies(English)

Brewing: New Technologies(English)

          
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About the Book

Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. Brewing: New Technologies summarizes recent technological changes in brewing and their impact on product range and quality. The book begins with a review of the improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimizing the use of water. It discusses developments in technologies from fermentation and accelerated processing to filtration and stabilization processes as well as packaging and concludes with analyses of improvements in safety and quality control, including control systems responsible for chemical, microbiological, and sensory analysis.

Table of Contents:
NEW BREWING TECHNOLOGIES: SETTING THE SCENE, Dr. C. Bamforth
Introduction
The Materials Used in Brewing
Brewing Issues
Source of Further Information

PROVIDING CEREALS FOR BREWING, Dr. S.E. Heisel
Introduction
Quality Evaluations
Commercialization of New Matling Varieties
Future Trends
References

DEVELOPMENTS IN THE SUPPLY OF ADJUNCT MATERIALS FOR BREWING, Dr. D.L. Goode and Dr. A. Arendt
Introduction
Why Use Adjuncts?
The Range of Traditional Adjunct
Potential New Adjunct Sources
New Developments to Improve Adjunct Functionality
New Beverages Based on High Adjunct Levels
Future Trends
Sources of Further Information
References

MALT AND MALT PRODUCTS, Dr. N. Davies
Introduction - Factors Driving Change
Malting Barley Development
Malt Processing
Malted Ingredients
Sensory Evaluation of Malt and Malted Ingredients
Future Trends
Sources of Further Information
References

THE BREEDING OF HOPS, Dr. J. Henning
Introduction
Developments of Hop Breeding
Molecular Techniques in Hop Cultivar Development
Conclusion
References

THE PROCESSING OF HOPS, Dr. C. Schonberger
Introduction - The Processing of Hops
Hop Pellets
Hop Extracts
Isomerised Hop Products
Hop Products and Relevant Beer Analyses
Future Trends
Sources of Further Information
References

YEAST GENETICS IN BREWING: NEW INSIGHTS AND OPPORTUNITIES, Dr. D. Quain
Introduction
Fundamentals
The Yeast Genome
The Rise and Fall of Genetic Modification
Genetic Instability - Problem or Opportunity?
Genetic Differences between Yeast Species
Future Trends
Acknowledgements
References

YEAST SUPPLY AND PROPAGATION IN BREWING, Dr. D. Quain
Introduction
Storage and Supply of Yeast Cultures
Propagation
Active Dried Yeasts
Future Trends
Sources of Further Information
Acknowledgements
References

WATER IN BREWING, Dr. M. Euman
Introduction
Water for Use in Breweries
Treatment Technologies
Recycling
Future Trends
References

THE BREWHOUSE, Dr. J.M.H. Andrews
Introduction
Milling
Mashing Devices
Mash Conversion Vessels
Mash Separation
Wort Boiling
Energy Recovery Systems
Hot Wort Clarification
Wort Cooling
Cold Wort Clarification
Cold Wort Oxygenation

FERMENTATION OF BEER, Dr. C. Boulton
Introduction
Current Developments
Fermentation Management
Yeast Distribution in the Fermenter
CO2 Collection
Modeling Fermentation
Continuous Fermentation
High Gravity Brewing
Yeast Physiology and Fermentation Performance
Future Trends
Sources of Further Information
References

ACCELERATED PROCESSING OF BEER, Dr. I. Virkajarvi
Introduction
Diacetyl Reduction
New Techniques
Warm Stabilization
Cold Stabilization
Two Maturation Philosophies
Sources of Further Information
References

FILTRATION AND STABILIZATION OF BEER, Dr. G. Freeman
Introduction
Current Filtration Practice
Possibilities in Recycling of Keislguhr
Crossflow Filtration
Single-Pass Membrane Filtration
Novel Filter Aids
Current Stabilization Process
Novel Stabilizing Systems
The Effect of Modern Precessing Technologies on Stability
Pasteurization
Future Trends
Acknowledgements
References

PACKAGING OF BEER, Dr. J. Browne
Introduction
Trends in Packaging Formats
Developments in Canning and Bottling
Developments in Handling Kegs
Future Trends
Source of Further Information
Acknowledgements
References

MODERN BREWERY SANITATION, Dr. D. Loeffler
Introduction
Sanitation Terminology
Theoretical Aspects of Cleaning
The Use of Water in Cleaning
Detergents/Cleaners
Mechanical Aspects of Cleaning
Temperature
Time
Sanitizers/Disinfectants
Future Trends
Source of Further Information
References

WASTE HANDLING IN THE BREWING INDUSTRY, Dr. R. Reed
Introduction
Assessment of the Character and Strength of Wastewaters
Sources and Nature of Wastewater
Extent of Treatment
Outline of Processes and Technology
Treatment Processes
Summary of Recent Legislation
Management Approaches for Water and Waste Minimization
Future Trends
References

QUALITY ASSURANCE IN BREWING, Dr. G. Jackson
Introduction
Hazard Analysis Critical to Control Points (HACCP)
Quality Management Systems and ISO 9001:2000
Integrated Management Systems - The BRC Global Standard - Food
Feed Materials Scheme (FEMAS)
Future Trends

BREWING CONTROL SYSTEMS: CHEMICAL ANALYSIS, Dr. K.J. Siebert
Introduction
Brewing Analytical Methods
Detection, Separation, and Measurement Techniques
Combining Different Techniques
What and Why Do We Measure?
Where and How Do We Measure?
Impact of Brewery Operation Scale
Changes over Time
Traditional, Emerging, and Future Methods
New Technologies
References

BREWING CONTROL SYSTEMS: MICROBIOLOGICAL ANALYSIS, Dr. E. Storgards
Introduction
Classical Microbiological Methods
Optical Techniques
Molecular Methods for Detection and Identification
Indirect Methods
Evaluation of Yeast Quality and Quantity
Future Trends
References

BREWING CONTROL SYSTEMS: SENSORY EVALUATION, Dr. B. Simpson
Introduction
Brands
Tasters
Assessment Methods
Assessment Facilities
Data Analysis Tools
Data Reporting and Distribution Tools
Future Trends
Source of Further Information
Acknowledgements
References

THE FUTURE OF BREWING, Dr. C. Bamforth
Choice
Impact of Choice
Technical Need Drives Research
Global Influences
The Nature of the Brewing Process in 2050


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Product Details
  • ISBN-13: 9780849391590
  • Publisher: Taylor & Francis Inc
  • Publisher Imprint: CRC Press Inc
  • Edition: 1
  • Language: English
  • Returnable: N
  • Spine Width: 31 mm
  • Weight: 862 gr
  • ISBN-10: 0849391598
  • Publisher Date: 17 Oct 2006
  • Binding: Hardback
  • Height: 229 mm
  • No of Pages: 484
  • Series Title: English
  • Sub Title: New Technologies
  • Width: 152 mm


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