Beer: Production, Consumption and Health Effects

William H. Salazar (Editor)

Series: Food and Beverage Consumption and Health
BISAC: TEC012000



Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick


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Beer is defined as a fermented alcoholic beverage made of malted cereals, water, and yeast, and occasionally other additives, such as hops. This alcoholic beverage has been consumed for thousands of years, when independent events revealed that some juices fermented when left in the open air, giving as a result a completely different product. The first chapter of this book aims to examine the role of beer in medicine from around 2000 B.C. to A.D. 1000 in Mesopotamian, Egyptian, Greek, and Roman texts. Chapter Two presents the possibilities of beer fermentation with encapsulated yeast cells. Chapter Three reviews the effects of the almond addition and the yeast strain used for fermentation, on the beer chemical properties. Chapter Four focuses on the quantitative analytical methods to organic ingredients in the quality control process for beer production. Chapter Five studies the role of Saccharomyces spp. in the brewing process and its serial repitching impact. Chapter Six provides a discussion on the inactivation of beer yeast by microbubbled carbon dioxide at low pressure and quality evaluation of the treated beer. (Imprint: Nova)


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)


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