Fusarium Head Blight of Wheat and Barley
Fusarium Head Blight of Wheat and Barley

Author: Kurt J. Leonard

Publisher: American Phytopathological Society

Published: 2003

Total Pages: 544

ISBN-13:

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The book provides a comprehensive record of current knowledge on the nature of Fusarium head blight, the damage it causes, and current research on how to control it. The book begins with a historical account of Fusarium head blight epidemics that gives context to recent attempts to control epidemics in wheat and barley. A review of pathogen taxonomy and population biology helps scientists to see relationships among head blight pathogens and other Fusarium species. The information on epidemiology included in this review also provides an understanding of the weather conditions and cultural practices that promote explosive epidemics. New information on infection processes will lead the reader to a better understanding of how to breed for resistance in wheat and barley.

Beer
Beer

Author:

Publisher: Academic Press

Published: 2011-05-05

Total Pages: 301

ISBN-13: 0080926096

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Beer is the only detailed book that specifically addresses the science of beer quality. It explores the quality attributes of beer as well as the various impacts on and perception of beer quality. It includes expert insights based on real-world experience. This book details, with extensive referencing, the research that has been devoted to beer and beer quality. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness. Chapters discuss beer foam and how to achieve a suitable head; beer flavour and its instability; colloidal stability of beer; microbiological stability of beer; beer gushing; beer color; and the health aspects of beer. This book will be of interest to employees on the technical production side of the alcoholic beverage industry; students studying the subject; people involved in related and associated biotechnology industries; people from the brewing industry; and academic researchers. - The only detailed book that specifically addresses the science of beer quality - Addresses the various impacts on and perception of beer quality - Includes expert insights based on real-world experience

The Oxford Companion to Beer
The Oxford Companion to Beer

Author: Garrett Oliver

Publisher: OUP USA

Published: 2012

Total Pages: 962

ISBN-13: 0195367138

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"The first major reference work to investigate the history and vast scope of beer, The Oxford Companion to Beer features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts"-- Provided by publisher.

Barley
Barley

Author: Steven E. Ullrich

Publisher: John Wiley & Sons

Published: 2011-01-25

Total Pages: 672

ISBN-13: 0813801230

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Barley is one of the world's most important crops with uses ranging from food and feed production, malting and brewing to its use as a model organism in molecular research. The demand and uses of barley continue to grow and there is a need for an up-to-date comprehensive reference that looks at all aspects of the barley crop from taxonomy and morphology through to end use. Barley will fill this increasing void. Barley will stand as a must have reference for anyone researching, growing, or utilizing this important crop.

Biotechnological Approaches to Barley Improvement
Biotechnological Approaches to Barley Improvement

Author: Jochen Kumlehn

Publisher: Springer

Published: 2014-11-20

Total Pages: 431

ISBN-13: 3662444062

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This volume offers an up-to-date overview of biotechnologically oriented barley research. It is structured into two major sections: the first focusing on current agricultural challenges and approaches to barley improvement, and the second providing insights into recent advances in methodology. Leading scientists highlight topics such as: the global importance of barley; genetic diversity and genebanks; domestication; shoot and inflorescence architecture; reproductive development; mineral nutrition; photosynthesis and leaf senescence; grain development; drought tolerance; viral and fungal pathogens; phytophagous arthropods; molecular farming; sequence resources; induced genetic variation and TILLING; meiotic recombination; Hordeum bulbosum; genome-wide association scans; genomic selection; haploid technology; genetic engineering; and whole plant phenomics. Providing comprehensive information on topics ranging from fundamental aspects to specific applications, this book offers a useful resource for scientists, plant breeders, teachers and advanced students in the fields of molecular and plant cell biology, plant biotechnology, and agronomy.

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.

Handbook of Brewing, Second Edition
Handbook of Brewing, Second Edition

Author: Graham G. Stewart

Publisher: CRC Press

Published: 2006-02-22

Total Pages: 871

ISBN-13: 1420015176

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It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. It also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life. In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewer’s art of manufacturing a quality beverage from barley-based raw materials. Thorough and accessible, the Handbook of Brewing, Second Edition provides the essential information for those who are involved or interested in the brewing industry.

Cereal Grains
Cereal Grains

Author: Colin Wrigley

Publisher: Woodhead Publishing

Published: 2016-12-27

Total Pages: 832

ISBN-13: 0081007302

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Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others. Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species, including wheat (common and durum), rye and triticale, barley and oats, rice, maize (corn), pseudocereal species, sorghum, and the millets. Divided into five sections, the book analyses these for the range of cereal species before a final section summarizes key findings. - Documents the latest research in cereal grains, from their nutraceutical and antioxidant traits, to novel detection methods - Provides a complete and thorough update to the first edition, analyzing the range of major cereal species - Presents detailed advice on the management of cereal quality at each stage of production and processing

Beer in Health and Disease Prevention
Beer in Health and Disease Prevention

Author: Victor R Preedy

Publisher: Academic Press

Published: 2011-04-28

Total Pages: 1128

ISBN-13: 0080920497

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Beer in Health and Disease Prevention is the single comprehensive volume needed to understand beer and beer-related science. Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, this book offers a balanced view of today's findings and the potential of tomorrow's research. Just as wine in moderation has been proposed to promote health, research is showing that beer – and the ingredients in beer – can have similar impact on improving health, and in some instances preventing disease. This book addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, anti-oxidant benefits, and other health related concerns. It offers a holistic view from beer brewing to the isolation of beer-related compounds. It contains self-contained chapters written by subject matter experts. This book is recommended for scientists and researchers from a variety of fields and industries from beer production to health-care professionals. - Winner of the 2009 Best Drinks and Health Book in the World - Gourmand World Cookbook Awards - The most comprehensive coverage of the broad range of topics related to the role of beer and beer ingredients in health - Addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, anti-oxidant benefits, and other health related concerns - Presents a holistic view from beer brewing to the isolation of beer-related compounds - Appropriate for scientists and researchers from a variety of fields and industries from beer production to health-care professionals - Consistent organization of each chapter provides easy-access to key points and summaries - Self-contained chapters written by subject matter experts

Brewing Materials and Processes
Brewing Materials and Processes

Author: Charles W Bamforth

Publisher: Academic Press

Published: 2016-06-01

Total Pages: 368

ISBN-13: 0128004681

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Brewing Materials and Processes: A Practical Approach to Beer Excellence presents a novel methodology on what goes into beer and the results of the process. From adjuncts to yeast, and from foam to chemometrics, this unique approach puts quality at its foundation, revealing how the right combination builds to a great beer. Based on years of both academic and industrial research and application, the book includes contributions from around the world with a shared focus on quality assurance and control. Each chapter addresses the measurement tools and approaches available, along with the nature and significance of the specifications applied. In its entirety, the book represents a comprehensive description on how to address quality performance in brewing operations. Understanding how the grain, hops, water, gases, worts, and other contributing elements establish the framework for quality is the core of ultimate quality achievement. The book is ideal for users in corporate R&D, researchers, students, highly-skilled small-scale brewers, and those seeking an understanding on how the parts impact the whole in beer production, providing them with an ideal companion to complement Beer: A Quality Perspective. - Focuses on the practical approach to delivering beer quality, beginning with raw ingredients - Includes an analytical perspective for each element, giving the reader insights into its role and impact on overall quality - Provides a hands-on reference work for daily use - Presents an essential volume in brewing education that addresses areas only lightly covered elsewhere