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Biochemistry of beer fermentation[el...

Branyik, Tomas.

Biochemistry of beer fermentation[electronic resource] /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	663.33
書名/作者:	Biochemistry of beer fermentation/ by Eduardo Pires, Tomas Branyik.
作者:	Pires, Eduardo.
其他作者:	Branyik, Tomas.
出版者:	Cham : : Springer International Publishing :, 2015.
面頁冊數:	vi, 76 p. : : ill., digital ;; 24 cm.
Contained By:	Springer eBooks
標題:	Brewing.
標題:	Beer.
標題:	Chemistry.
標題:	Food Science.
標題:	Biochemistry, general.
ISBN:	9783319151892 (electronic bk.)
ISBN:	9783319151885 (paper)
摘要、提要註:	Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by "microworkers" - yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts
電子資源:	http://dx.doi.org/10.1007/978-3-319-15189-2

Biochemistry of beer fermentation[electronic resource] /
Pires, Eduardo.

Biochemistry of beer fermentation[electronic resource] /by Eduardo Pires, Tomas Branyik. - Cham :Springer International Publishing :2015. - vi, 76 p. :ill., digital ;24 cm. - SpringerBriefs in biochemistry and molecular biology,2211-9353. - SpringerBriefs in biochemistry and molecular biology..

Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by "microworkers" - yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts

ISBN: 9783319151892 (electronic bk.)

Standard No.: 10.1007/978-3-319-15189-2doiSubjects--Topical Terms:

606800
Brewing.

LC Class. No.: TP570

Dewey Class. No.: 663.33

Biochemistry of beer fermentation[electronic resource] /
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245 1 0 $a Biochemistry of beer fermentation $h [electronic resource] / $c by Eduardo Pires, Tomas Branyik.
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520 $a Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by "microworkers" - yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts
650 0 $a Brewing. $3 606800
650 0 $a Beer. $3 486268
650 1 4 $a Chemistry. $3 182539
650 2 4 $a Food Science. $3 464528
650 2 4 $a Biochemistry, general. $3 463554
700 1 $a Branyik, Tomas. $3 606799
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830 0 $a SpringerBriefs in biochemistry and molecular biology. $3 468725
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950 $a Chemistry and Materials Science (Springer-11644)

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