標(biāo)題: Titlebook: Brewing; Michael J. Lewis,Tom W. Young Book 2001Latest edition Aspen Publishers, Inc. 2001 biochemistry.biology.chemistry.contaminants.fer [打印本頁] 作者: intern 時(shí)間: 2025-3-21 17:52
書目名稱Brewing影響因子(影響力)
書目名稱Brewing影響因子(影響力)學(xué)科排名
書目名稱Brewing網(wǎng)絡(luò)公開度
書目名稱Brewing網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Brewing被引頻次
書目名稱Brewing被引頻次學(xué)科排名
書目名稱Brewing年度引用
書目名稱Brewing年度引用學(xué)科排名
書目名稱Brewing讀者反饋
書目名稱Brewing讀者反饋學(xué)科排名
作者: blithe 時(shí)間: 2025-3-21 22:00 作者: Deject 時(shí)間: 2025-3-22 03:37
https://doi.org/10.1007/978-1-4684-0316-9mperature before packaging. The quality of the green beer depends upon the composition of the wort, the yeast strain and amount used, and the process and technology of primary fermentation. This product is the raw material for later processes in the brewery.作者: 發(fā)起 時(shí)間: 2025-3-22 08:19 作者: minaret 時(shí)間: 2025-3-22 11:58
gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. .Brewing, Second Edition,. is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry.978-0-306-47274-9978-1-4615-0729-1作者: Supplement 時(shí)間: 2025-3-22 15:04
Book 2001Latest editione some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. .Brewing. focuses on the principles and practices most central to an understanding of the brewing process, including preparation 作者: THROB 時(shí)間: 2025-3-22 17:35 作者: 文藝 時(shí)間: 2025-3-22 22:36 作者: 解脫 時(shí)間: 2025-3-23 02:33 作者: resistant 時(shí)間: 2025-3-23 09:25
Water for brewingr efficiency, brewers use between four and perhaps even twelve volumes of water for each volume of beer produced; process water and service water represent the primary demand for water in a brewery for which quite soft water (see below) is preferred. Large breweries tend to be more efficient in water usage than small ones.作者: 喪失 時(shí)間: 2025-3-23 11:49
Analytical methods and statistical process controlifies a commitment to quality and states that a certain level of Performance has been successfully implemented. Increasingly. customers expect companies to have their quality Systems registered to ISO Standards (ISO 9001 being the most demanding and derived from U.K. B55750 version of U.S. MIL-Q-9858).作者: 意外的成功 時(shí)間: 2025-3-23 14:42 作者: emulsify 時(shí)間: 2025-3-23 19:51
Basic chemistry for brewing scienced the long history of human endeavor of which they are the present embodiment, few indeed could imagine modern brewing without modern science and engineering. The following sections therefore deal with some scientific concepts that might make the chapters on brewing science more intelligible.作者: 金哥占卜者 時(shí)間: 2025-3-23 23:34 作者: 芳香一點(diǎn) 時(shí)間: 2025-3-24 06:08 作者: Adrenaline 時(shí)間: 2025-3-24 09:31 作者: Abnormal 時(shí)間: 2025-3-24 13:16
Management of Positive Patch Test Reactions or by sophisticated CIP (cleaning-in-place) methods. In a few cases, a combined cleaner-sanitizer approach might be possible or even desirable, but it is essential to correctly analyze such circumstances to avoid costly mistakes.作者: LANCE 時(shí)間: 2025-3-24 18:53 作者: 怕失去錢 時(shí)間: 2025-3-24 20:52
Randell C. Alexander,Louise R. Greenswaghave anti-microbial activity. The bright yellow, glistening lupulin glands of the hop cone, located at the base of the bracteoles, contain all of the material of interest to brewers. These materials comprise two components called the . and the ..作者: 變色龍 時(shí)間: 2025-3-25 03:05 作者: 我沒有強(qiáng)迫 時(shí)間: 2025-3-25 05:52 作者: Lime石灰 時(shí)間: 2025-3-25 07:39 作者: 暴發(fā)戶 時(shí)間: 2025-3-25 15:17
Birgitta Gruvberger,Magnus BruzeBrewers have three concerns when they extract wort from malt in the brewhouse: to produce the extract, to recover it, and to stabilize it.作者: Conquest 時(shí)間: 2025-3-25 16:38 作者: 專心 時(shí)間: 2025-3-25 21:57 作者: 走調(diào) 時(shí)間: 2025-3-26 01:43
https://doi.org/10.1007/978-3-658-05014-6t certainly make beer directly from barley or other grain using enzymes, we would not heat and cool and dry and wet the process as much as we do today; we would shorten fermentation and aging and we would not dilute the bulk product and fill it into tiny, yet heavy packages for distribution! The process would be a good deal more rational.作者: rectocele 時(shí)間: 2025-3-26 07:30 作者: GEAR 時(shí)間: 2025-3-26 10:40
Birgitta Gruvberger,Magnus Bruzeers should deliver from the current crop. But, by making less than all the malt they need, they assure that their own malting capacity always operates near full capacity. The vast bulk of the world’s malt is made by independent malting companies.作者: omnibus 時(shí)間: 2025-3-26 15:31 作者: 表否定 時(shí)間: 2025-3-26 20:34 作者: 沉積物 時(shí)間: 2025-3-27 00:40 作者: Genteel 時(shí)間: 2025-3-27 04:23
Paolo Cappabianca MD,Enrico de Divitiis MDcellar Operations (Chapter 18) are cold ones. These processes work best when heat is transferred efficiently. Brewers, therefore, need some appreciation of the factors involved in heat transfer and refrigeration. The words “heat transfer” describe the transfer of energy from one place to another as 作者: Etching 時(shí)間: 2025-3-27 06:03 作者: radiograph 時(shí)間: 2025-3-27 10:36 作者: 小隔間 時(shí)間: 2025-3-27 15:34
Methods of General Risk Management,former case, we are, for example, talking of beer types in terms of the method of production, place of origin, or style. Examples would be top fermented, double decoction, Pilsner, and Burton ale. This aspect would also include many quality parameters that are perceived even before the beer is consu作者: Credence 時(shí)間: 2025-3-27 21:27
Management of Positive Patch Test Reactionsisation (ISO). The ISO 9000 Standard operates within the European Community and affects trade within the EC and with the EC and other countries (e.g., U.S.). Implementation of ISO 9000 commits a Company to operating a quality management System, to installing the necessary structures of a system, to 作者: Pde5-Inhibitors 時(shí)間: 2025-3-28 01:12 作者: Genetics 時(shí)間: 2025-3-28 02:30 作者: Unsaturated-Fat 時(shí)間: 2025-3-28 09:18
Birgitta Gruvberger,Magnus Bruzeers should deliver from the current crop. But, by making less than all the malt they need, they assure that their own malting capacity always operates near full capacity. The vast bulk of the world’s malt is made by independent malting companies.作者: fibroblast 時(shí)間: 2025-3-28 11:26
Birgitta Gruvberger,Magnus Bruzehis population. The measurements used and the concerns addressed dealt with larger issues, both in principle and in dimension, than malting biochemistry deals with. Malting can be effectively and usefully thought of on the larger scale, for example, for engineering new plant, economics of production作者: Radiculopathy 時(shí)間: 2025-3-28 15:34 作者: Kidnap 時(shí)間: 2025-3-28 22:09
https://doi.org/10.1007/978-3-319-17855-4e. Fermented unhopped malt extract is an extremely heavy, cloying and satiating product that is difficult to consume in quantity! There are many records in the early brewing literature of various types of ‘flavor enhancers’ being used in brewing. These included chemical substances such as common tab作者: asthma 時(shí)間: 2025-3-29 02:03 作者: CHANT 時(shí)間: 2025-3-29 03:23 作者: Incumbent 時(shí)間: 2025-3-29 09:48
https://doi.org/10.1007/978-1-4684-0316-9main fermentation (primary) in which green beer and yeast are produced is often followed by a slower process at lower temperature in the presence of lesser amounts of yeast. This is referred to as ., conditioning, or even maturation. Finally, beer may be freed from yeast and aged (matured) at low te作者: 猛擊 時(shí)間: 2025-3-29 13:09 作者: 來自于 時(shí)間: 2025-3-29 16:38 作者: 替代品 時(shí)間: 2025-3-29 23:23
Overview of the brewing processt certainly make beer directly from barley or other grain using enzymes, we would not heat and cool and dry and wet the process as much as we do today; we would shorten fermentation and aging and we would not dilute the bulk product and fill it into tiny, yet heavy packages for distribution! The process would be a good deal more rational.作者: 嘲笑 時(shí)間: 2025-3-30 03:11 作者: 思考 時(shí)間: 2025-3-30 07:45 作者: 用手捏 時(shí)間: 2025-3-30 10:12
Brewer’s yeastm the metabolic processes that produce ethanol, carbon dioxide, and the whole range of metabolic products that contribute to the flavor of the finished product. The brewer rightly attributes great significance to the strain of yeast used and often will not make it freely available to competitors.作者: 緯線 時(shí)間: 2025-3-30 14:09
Create Transparency About Political Risks,n organelle, surrounded by a double membrane, that contains the chromosomes of the organism. The Eukarya may be subdivided into two groups, lower and higher. Lower Eukarya of interest to the brewer are the brewing yeast, wild yeasts, and other fungi (molds).作者: Noctambulant 時(shí)間: 2025-3-30 17:43
Methods of General Risk Management,s characteristic styles depending on the water supply, available raw mate rials, method of temperature control in brewhouse, fermentation, and storage. Today, it is technologically possible for a Single brewer to produce a whole variety of beer qualities from the same equipment. Quality assurance pr作者: nauseate 時(shí)間: 2025-3-30 23:35
Birgitta Gruvberger,Magnus Bruzel behaves in the same way as all other kernels determines the evenness of the malt. With the possible exception of acrospire growth and some staining techniques, which are measured on relatively few kernels, there is no practical measure for ker-nel-to-kernel Variation in a batch of malt. All measur作者: 有權(quán) 時(shí)間: 2025-3-31 02:46
Microbiology and microbial contaminants of brewingn organelle, surrounded by a double membrane, that contains the chromosomes of the organism. The Eukarya may be subdivided into two groups, lower and higher. Lower Eukarya of interest to the brewer are the brewing yeast, wild yeasts, and other fungi (molds).作者: Sigmoidoscopy 時(shí)間: 2025-3-31 06:43
Beer quality and flavors characteristic styles depending on the water supply, available raw mate rials, method of temperature control in brewhouse, fermentation, and storage. Today, it is technologically possible for a Single brewer to produce a whole variety of beer qualities from the same equipment. Quality assurance pr作者: 討人喜歡 時(shí)間: 2025-3-31 12:00
Malting biochemistryl behaves in the same way as all other kernels determines the evenness of the malt. With the possible exception of acrospire growth and some staining techniques, which are measured on relatively few kernels, there is no practical measure for ker-nel-to-kernel Variation in a batch of malt. All measur作者: 灰心喪氣 時(shí)間: 2025-3-31 15:23
