Table of Contents
Table of Contents
Preface
Chapter 1. Tailor-Made Concept for New Beer Types with High Biological Value
(Vesela Shopska, Rositsa Denkova-Kostova, Kristina Ivanova and Georgi Kostov, Department “Wine and Beer Technology,” University of Food Technologies, Plovdiv, Bulgaria, and others)
Chapter 2. The Revolution of Craft Beer
(Cristina Calvo-Porral and Sergio Rivaroli, Department of Business Administration, University of A Coruña, A Coruña, Spain, and others)
Chapter 3. Effect of Processing on the Antioxidant Activity of Beer
(Iuliana Aprodu, Faculty of Food Science and Engineering, “Dunarea de Jos” University of Galati, Romania)
Index
