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Brewing Techniques in Practice
This handbook addresses both students of brewing technology and technological practitioners. It provides a comprehensive overview of raw materials, modern plant and process engineering, quality characteristics, stability values, sensorics, microbiology, speciality beers and health aspects. Biochemical fundamentals and technological interrelationships are impressively depicted in well-arraned tables and illustrations.
Applied Malting and Brewing Science
Endlich - der marktführende Leitfaden für Brautechnik von L. Narziß ist jetzt auch auf Englisch erhältlich. Das unverzichtbare Handbuch behandelt alle wesentlichen Aspekte, die Brautechniker kennen müssen.
Lager
Lager explores the history, styles, brewing techniques, and allure of the world's most popular type of beer.
Handbook of Brewing
This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. The editor and authors draw on the expertise gained in the world's most competitive beer market (Germany), where many of the current technologies were first introduced. Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered. Regional processes and specialties are addressed throughout the entire book, making this a truly global resource on brewing.
Fruit Processing
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The Brewer's Digest
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Mikrobiologie der Lebensmittel
Das Lehrbuch "Getränke" aus der Reihe "Mikrobiologie der Lebensmittel" behandelt die Mikrobiologie von Wasser, Frucht- und Gemüsesäften, Fruchtsaft- und Erfrischungsgetränken, Bier, Wein und Schaumwein sowie Spirituosen, die Haltbarmachung von Getränken sowie das Thema der Reinigung und Desinfektion. Dieses Fachbuch ist ein Lehrbuch und Nachschlagewerk zugleich. Es richtet sich an die Getränkeindustrie sowie Labore, Universitäten, Qualitätsmanager, Studenten und Hygienebeauftragte.
Synthesis and Characterization of Nanoparticles
Inhaltsangabe:Introduction: The development of small and smallest particle is one of today s key features in modern science. The goal is to form materials with improved properties than their classical ancestors with just a fractional amount of raw material. Another key feature of nanoparticles is their different, and sometimes unexpected, behavior concerning reactivity, compared with their bulk materials. Because of this, nanoparticles have a wide range of applications, especially in the field of catalysis. Here, characteristics of nanoparticles - more edges, corners, defects or oxygen vacancies are used to obtain a high performance of the catalysts. Nanoscaled particles also exhibit larger ...
