Brewing Resistance
Brewing Resistance

Author: Kristin Victoria Magistrelli Plys

Publisher: Cambridge University Press

Published: 2020-10-29

Total Pages: 361

ISBN-13: 1108857868

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In 1947, decolonization promised a better life for India's peasants, workers, students, Dalits, and religious minorities. By the 1970s, however, this promise had not yet been realized. Various groups fought for the social justice but in response, Prime Minister, Indira Gandhi suspended the constitution, and with it, civil liberties. The hope of decolonization that had turned to disillusion in the postcolonial period quickly descended into a nightmare. In this book, Kristin Plys recounts the little known story of the movement against the Emergency as seen through New Delhi's Indian Coffee House based on newly uncovered evidence and oral histories with the men who led the movement against the Emergency.

Brewing Microbiology
Brewing Microbiology

Author: Annie Hill

Publisher: Woodhead Publishing

Published: 2015-05-26

Total Pages: 513

ISBN-13: 1782423494

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Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality. The text examines the properties and management of these microorganisms in brewing, along with tactics for reducing spoilage and optimizing beer quality. It opens with an introduction to beer microbiology, covering yeast properties and management, and then delves into a review of spoilage bacteria and other contaminants and tactics to reduce microbial spoilage. Final sections explore the impact of microbiology on the sensory quality of beer and the safe management and valorisation of brewing waste. Examines key developments in brewing microbiology, discussing the microbes that are essential for successful beer production and processing Covers spoilage bacteria, yeasts, sensory quality, and microbiological waste management Focuses on developments in industry and academia, bringing together leading experts in the field

Brewing Microbiology
Brewing Microbiology

Author: F.G. Priest

Publisher: Springer Science & Business Media

Published: 2011-06-27

Total Pages: 406

ISBN-13: 1441992502

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Much has happened in the brewing industry since the last edition of this book was published in 1996. In particular, there has been substantial con solidation of larger brewing companies as major multinational concerns, and at the other end of the spectrum the microbrewing scene in various parts of the world has become established as a sustainable enterprise. For those involved in the scientific and technical aspects of fermented bever age production the changes have been no less daunting. The complete genome sequence of Saccharomyces cerevisiae has been determined and studies are underway in numerous laboratories throughout the world to unravel the expression of the genome (transcriptomics and proteomics) and understand exactly "how a yeast works. " This will undoubtedly con tribute to our understanding of yeast fermentation and flavor generation in a revolutionary way because it will enable the simultaneous monitor ing of all genes in the organism during the fermentation. In Chapters 2 and 3 of this volume Colin Slaughter and John Hammond bring the reader up-to-date in this rapidly moving area and cover the remarkable achievements of modern biochemistry and molecular biology. lain Campbell has also revised the systematics of culture and wild yeasts in Chapter 7. The other major technical change since the last edition of this book is the introduction of molecular characterization and detection of microor ganisms based largely, but not exclusively, on the polymerase chain reac tion (PCR) for amplification of specific DNA fragments.

Brewing
Brewing

Author: C Bamforth

Publisher: Woodhead Publishing

Published: 2006-08-09

Total Pages: 501

ISBN-13: 1845691733

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Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality. The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyse improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis. With its distinguished editor and international team of contributors, Brewing: new technologies is a standard reference for R&D and Quality Assurance managers in the brewing industry. Summarises the major recent technological changes in brewing Reviews improvements in ingredients including cereals, malts and hops Discusses developments in fermentation, filtration and packaging technologies

Malting and Brewing Science
Malting and Brewing Science

Author: J. S. Hough

Publisher: Springer

Published: 2012-12-06

Total Pages: 535

ISBN-13: 1461517990

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Some ten years. have passed since the publication of the first edition of Malting and Brewing Science, a period of many changes. As before, this edition is an aid to teaching, particularly the MSc course in Brewing Science at Birmingham University, but it is also aimed at the requirements of other students of the science of malting and brewing throughout the world. In general, technological aspects are covered more fully in this new edition, although not malting and brewing practices that are exclusive to Britain. Nevertheless, the amount of technological information available is too great to be comprehensively covered iln one book. Scientific principles and infor mation receive more attention, but for details of analytical procedures reference should be made to the most recently published material of the Ameri can Society of Brewing Chemists, the European Brewery Convention and the Institute of Brewing. The new edition appears as two volumes because a single one would be inconveniently bulky. The first volume outlines the entire process and leads from barley, malting and water to the production of sweet wort. In the second volume there are chapters on hops and hop products, production of hopped wort, fermentation,yeast biology and all aspects of beer qualities and treatment. Decisions about the units of measurement proved difficult; metric units commonly used in the Industry are given and in parentheses are equivalents in degrees Fahrenheit, Imperial measures and UK barrels. Considerable information on equivalents is given in a special section in each volume.

Applied Molecular Genetics of Fungi
Applied Molecular Genetics of Fungi

Author: British Mycological Society. Symposium

Publisher: Cambridge University Press

Published: 1991-10-31

Total Pages: 204

ISBN-13: 9780521415712

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The interactions of fungi with mankind are both beneficial and harmful and are deeply rooted in the history of human society and agriculture. This book highlights the ways in which fungal recombinant DNA technology is being used in species of economic importance.

Brewing Yeast and Fermentation
Brewing Yeast and Fermentation

Author: Christopher Boulton

Publisher: John Wiley & Sons

Published: 2013-04-25

Total Pages: 676

ISBN-13: 1118685342

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Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective. Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions. Definitive reference work and practical guide for the industry. Highly commercially relevant yet academically rigorous. Authors from industry leading brewers.