Beer: From Production to Distribution


Armand Legault (Editor)

Series: Fermented Foods and Beverages in a Global Age
BISAC: TEC012000

This compilation provides a critical review of a tailor-made concept for the production of beer with high biological value, reviewing the changes in phenolic capacity and antioxidant activity of malt and hops as the main phenolic component sources in beer.

A conceptualization and characterization of craft beer and a full description of the “craft beer revolution” phenomenon is provided, elucidating the increasing consumption of this beverage.

A concluding study assesses the antioxidant activity of beer mainly due to endogenous phenolic compounds with high bioavailability, Maillard reaction products and sulfites.

Table of Contents

Table of Contents


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)


Additional information



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