Table of Contents
Table of Contents
Preface
Chapter 1. To Your Health! The Role of Beer in Ancient Medicine
Max Nelson (University of Windsor, Canada)
Chapter 2. Beer Production with Encapsulated Yeast Cells
Vesela Shopska, Rositsa Denkova and Georgi Kostov (Department of Wine and Beer Technology, University of Food Technologies, Plovdiv, Bulgaria, and others)
Chapter 3. Effects of the Almond Addition and the Yeast Strain used for Fermentation, on the Beer Chemical Properties
Carlos García-Latorre, María Inmaculada Talaverano, Juan Manuel Zapata, Oscar Santamaria, and Sara Rodrigo (Agricultural Engineering School, University of Extremadura, Badajoz, Spain, and others)
Chapter 4. Quantitative Analytical Methods to Organic Ingredients in the Quality Control Process for Beer Production
Bojidarka Ivanova and Michael Spiteller (Chair of Analytical Chemistry, Institute for Environmental Research, Faculty of Chemistry and Chemical Biology, University of Dortmund, Dortmund, Nordrhein-Westfalen, Germany)
Chapter 5. Saccharomyces spp. Role in Brewing Process and its Serial Repitching Impact
Cátia Martins, Tiago Brandão, Adelaide Almeida, Sílvia M. Rocha (Departamento de Química & QOPNA, Universidade de Aveiro, Aveiro, Portugal, and others)
Chapter 6. Inactivation of Beer Yeast by Microbubbled Carbon Dioxide at Low Pressure and Quality Evaluation of the Treated Beer
Fumiyuki Kobayshi and Sachiko Odake (Faculty of Applied Life Science, Nippon Veterinary and Life Science University, Kyonanntyo, Musashino, Tokyo, Japan)
Index
