For centuries, beer has been a favourite drink throughout the world. The art of brewing has more recently evolved into the science it is today as a result of the increased knowledge of both the ingredients and the process. Considerations such as appearance, taste and the nutritional value of beer are important topics for consumers and brewing scientists alike. This book looks at the chemistry behind those aspects of beer that are of particular interest to beer drinkers, namely flavour and nutritional aspects, in combination with a discussion of maintenance of quality and safety, the areas more relevant to the brewing scientist. [part of the RSC Paperbacks series]
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Inside This Book
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First Sentence:
The story of beer starts with ripe barley grain, plump and sound, with a moderate (for a cereal) protein content of 10-12%. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Master Brew, Nutritional Aspects of Beer, Standard Illuminant, Widdowson's The Composition of Foods New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
The story of beer starts with ripe barley grain, plump and sound, with a moderate (for a cereal) protein content of 10-12%. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Master Brew, Nutritional Aspects of Beer, Standard Illuminant, Widdowson's The Composition of Foods New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 9
books:
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- The Biotechnology of Malting and Brewing (Cambridge Studies in Biotechnology) by James S. Hough on page 13
- Brewing Microbiology by F.G. Priest on page 97
- Colour Chemistry (RSC Paperbacks) by R.M. Christie in Front Matter
- The Chemistry of Fragrances (RSC Paperbacks) by D.H. Pybus in Front Matter
- Principles of Brewing Science by George Fix on page 13
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