國立高雄大學圖資館 |

語系: 繁體中文

說明(常見問題)

圖資館首頁

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Brewing sciencea multidisciplinary a...

Mosher, Michael.

Brewing sciencea multidisciplinary approach /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Brewing scienceby Michael Mosher, Kenneth Trantham.
其他題名:	a multidisciplinary approach /
作者:	Mosher, Michael.
其他作者:	Trantham, Kenneth.
出版者:	Cham :Springer International Publishing :2017.
面頁冊數:	xiii, 408 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	Brewing.
電子資源:	http://dx.doi.org/10.1007/978-3-319-46394-0
ISBN:	9783319463940$q(electronic bk.)

Brewing sciencea multidisciplinary approach /
Mosher, Michael.

Brewing sciencea multidisciplinary approach /[electronic resource] :by Michael Mosher, Kenneth Trantham. - Cham :Springer International Publishing :2017. - xiii, 408 p. :ill., digital ;24 cm.

Introduction to Brewing Science -- Beer Styles -- Molecules and Other Matters -- Overview of the Brewing Process -- The Food for the Brew -- Mashing -- Sparging -- Wort Boiling -- Cooling and Fermenting -- Conditioning -- Packaging -- Quality Assurance and Quality Control -- Appendix A -- Appendix B.

This text finally collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. This expansive and detailed work is written in conversational style, walking students through all the brewing basics from the origin and history of beer to the brewing process to post-brew packaging and quality control and assurance. As an introductory text, this book assumes the reader has no prior knowledge of brewing science and only limited experience with chemistry, biology and physics. The text provides students with all the necessary details of brewing science using a multidisciplinary approach, with a thorough and well-defined program of in-chapter and end-of-chapter problems. As students solve these problems, they will learn how scientists think about beer and brewing and develop a critical thinking approach to addressing concerns in brewing science. As a truly comprehensive introduction to brewing science, Brewing Science: A Multidisciplinary Approach walks students through the entire spectrum of the brewing process. The different styles of beer, the molecular makeup and physical parameters, and how those are modified to provide different flavors are listed. All aspects of the brewery process, from the different setup styles to sterility to the presentation of the final product, are outlined in full. All the important brewing steps and techniques are covered in meticulous detail, including malting, mashing, boiling, fermenting and conditioning. Bringing the brewing process full circle, this text covers packaging aspects for the final product as well, focusing on everything from packaging technology to quality control. Students are also pointed to the future, with coverage of emerging flavor profiles, styles and brewing methods. Each chapter in this textbook includes a sample of related laboratory exercises designed to develop a student's capability to critically think about brewing science. These exercises assume that the student has limited or no previous experience in the laboratory. The tasks outlined explore key topics in each chapter based on typical analyses that may be performed in the brewery. Such exposure to the laboratory portion of a course of study will significantly aid those students interested in a career in brewing science.

ISBN: 9783319463940$q(electronic bk.)

Standard No.: 10.1007/978-3-319-46394-0doiSubjects--Topical Terms:

291375
Brewing.

LC Class. No.: TP570

Dewey Class. No.: 663.3

Brewing sciencea multidisciplinary approach /
LDR:03575nmm a2200313 a 4500 001 505485
003 DE-He213
005 20161114054454.0
006 m d
007 cr nn 008maaau
008 171030s2017 gw s 0 eng d
020 $a 9783319463940$q(electronic bk.)
020 $a 9783319463933$q(paper)
024 7 $a 10.1007/978-3-319-46394-0 $2 doi
035 $a 978-3-319-46394-0
040 $a GP $c GP
041 0 $a eng
050 4 $a TP570
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
082 0 4 $a 663.3 $2 23
090 $a TP570 $b .M911 2017
100 1 $a Mosher, Michael. $3 770872
245 1 0 $a Brewing science $h [electronic resource] : $b a multidisciplinary approach / $c by Michael Mosher, Kenneth Trantham.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2017.
300 $a xiii, 408 p. : $b ill., digital ; $c 24 cm.
505 0 $a Introduction to Brewing Science -- Beer Styles -- Molecules and Other Matters -- Overview of the Brewing Process -- The Food for the Brew -- Mashing -- Sparging -- Wort Boiling -- Cooling and Fermenting -- Conditioning -- Packaging -- Quality Assurance and Quality Control -- Appendix A -- Appendix B.
520 $a This text finally collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. This expansive and detailed work is written in conversational style, walking students through all the brewing basics from the origin and history of beer to the brewing process to post-brew packaging and quality control and assurance. As an introductory text, this book assumes the reader has no prior knowledge of brewing science and only limited experience with chemistry, biology and physics. The text provides students with all the necessary details of brewing science using a multidisciplinary approach, with a thorough and well-defined program of in-chapter and end-of-chapter problems. As students solve these problems, they will learn how scientists think about beer and brewing and develop a critical thinking approach to addressing concerns in brewing science. As a truly comprehensive introduction to brewing science, Brewing Science: A Multidisciplinary Approach walks students through the entire spectrum of the brewing process. The different styles of beer, the molecular makeup and physical parameters, and how those are modified to provide different flavors are listed. All aspects of the brewery process, from the different setup styles to sterility to the presentation of the final product, are outlined in full. All the important brewing steps and techniques are covered in meticulous detail, including malting, mashing, boiling, fermenting and conditioning. Bringing the brewing process full circle, this text covers packaging aspects for the final product as well, focusing on everything from packaging technology to quality control. Students are also pointed to the future, with coverage of emerging flavor profiles, styles and brewing methods. Each chapter in this textbook includes a sample of related laboratory exercises designed to develop a student's capability to critically think about brewing science. These exercises assume that the student has limited or no previous experience in the laboratory. The tasks outlined explore key topics in each chapter based on typical analyses that may be performed in the brewery. Such exposure to the laboratory portion of a course of study will significantly aid those students interested in a career in brewing science.
650 0 $a Brewing. $3 291375
650 0 $a Beer. $3 586252
650 1 4 $a Chemistry. $3 188628
650 2 4 $a Food Science. $3 274110
650 2 4 $a Organic Chemistry. $3 274120
700 1 $a Trantham, Kenneth. $3 770873
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer eBooks
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-46394-0
950 $a Chemistry and Materials Science (Springer-11644)