Brewing microbiology managing microbes, ensuring quality and valorising waste
Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality. The text examines the properties and management of these microorganisms in brewing, along with tactics for re...
| Otros Autores: | , |
|---|---|
| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
Amsterdam, [Netherlands] :
Woodhead Publishing
2015.
|
| Edición: | 1st ed |
| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
Number 289. |
| Materias: | |
| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009634672206719 |
| Sumario: | Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality. The text examines the properties and management of these microorganisms in brewing, along with tactics for reducing spoilage and optimizing beer quality. It opens with an introduction to beer microbiology, covering yeast properties and management, and then delves into a review of spoilage bacteria and other contaminants and tactics to reduce microbial spoilage. Final sections explore the impact of micro |
|---|---|
| Notas: | Description based upon print version of record. |
| Descripción Física: | 1 online resource (513 p.) |
| Bibliografía: | Includes bibliographical references at the end of each chapters and index. |
