Beer

Informationen zum Autor Charles W. Bamforth is Head of Malting and Brewing Science, Department of Food Science and Technology, University of California, Davis, USA. Klappentext This important and extremely interesting book is a serious scientific and authoritative overview of the implications of drinking beer as part of the human diet. Coverage includes a history of beer in the diet, an overview of beer production and beer compositional analysis, the impact of raw materials, the desirable and undesirable components in beer and the contribution of beer to health, and social issues. Written by Professor Charlie Bamforth, well known for a lifetime's work in the brewing world, Beer: Health and Nutrition should find a place on the shelves of all those involved in providing dietary advice. Zusammenfassung Present a scientific overview of the implications of drinking beer as part of the human diet. This book includes: the history of beer in the diet! an overview of beer production and beer compositional analysis! the impact of raw materials! the desirable and undesirable components in beer and the contribution of beer to health! and social issues. Inhaltsverzeichnis Acknowledgements.Preface.Chapter One: Beer as Part of the Diet.Beer: a vice or a staple part of the diet?.Getting beer into perspective.What is moderation?.But what about addiction?.Impacts on behaviour.Chapter Two: Beer through history.Brewing travels west.Restraining excess.Religious origins.Maintaining standards.Beer: a nutritious dish for the whole family.Temperance pressures.Towards prohibition.Chapter Three: The basics of malting and brewing in relation to product safety and wholesomeness.Chemical beer?.Barley.Hops.Water.Basic outlines of malting and brewing.Malting.Brewing.The chemistry of beer.Ethanol.Carbon dioxide.Other gases.Water.Carbohydrates.Proteins! polypeptides and amino acids.Lipids.Flavours from hops.Phenolic materials.Low molecular weight contributors to beer aroma.Chapter Four: The basics of human nutrition.EnergyCarbohydrate! fat and protein.Vitamins.Minerals.Fibre.Water.Balance.Chapter Five: The composition of beer in relation to nutrition and health.EnergyCarbohydrate! fat and protein.Water.Vitamins.Minerals.Fibre.Comparison of beer with other foodstuffs for nutrient value.Antioxidants.Potentially deleterious components of beer.Beer as a "treat".Chapter Six: The impact of alcohol on health.Direct and indirect impacts.The impact of alcohol on the heart and circulatory systemThe liver and the digestive system.Reproductive system.Brain and cognitive function.Kidney and urinary tract.Age.Cancer.Allergy.The Common Cold.Chapter Seven: In conclusion.References ...

Autorentext
Charles W. Bamforth is Head of Malting and Brewing Science, Department of Food Science and Technology, University of California, Davis, USA.

Klappentext
This important and extremely interesting book is a serious scientific and authoritative overview of the implications of drinking beer as part of the human diet. Coverage includes a history of beer in the diet, an overview of beer production and beer compositional analysis, the impact of raw materials, the desirable and undesirable components in beer and the contribution of beer to health, and social issues. Written by Professor Charlie Bamforth, well known for a lifetime's work in the brewing world, Beer: Health and Nutrition should find a place on the shelves of all those involved in providing dietary advice.

Zusammenfassung
Present a scientific overview of the implications of drinking beer as part of the human diet. This book includes: the history of beer in the diet, an overview of beer production and beer compositional analysis, the impact of raw materials, the desirable and undesirable components in beer and the contribution of beer to health, and social issues.

Inhalt
Acknowledgements.Preface.Chapter One: Beer as Part of the Diet.Beer: a vice or a staple part of the diet?.Getting beer into perspective.What is moderation?.But what about addiction?.Impacts on behaviour.Chapter Two: Beer through history.Brewing travels west.Restraining excess.Religious origins.Maintaining standards.Beer: a nutritious dish for the whole family.Temperance pressures.Towards prohibition.Chapter Three: The basics of malting and brewing in relation to product safety and wholesomeness.Chemical beer?.Barley.Hops.Water.Basic outlines of malting and brewing.Malting.Brewing.The chemistry of beer.Ethanol.Carbon dioxide.Other gases.Water.Carbohydrates.Proteins, polypeptides and amino acids.Lipids.Flavours from hops.Phenolic materials.Low molecular weight contributors to beer aroma.Chapter Four: The basics of human nutrition.EnergyCarbohydrate, fat and protein.Vitamins.Minerals.Fibre.Water.Balance.Chapter Five: The composition of beer in relation to nutrition and health.EnergyCarbohydrate, fat and protein.Water.Vitamins.Minerals.Fibre.Comparison of beer with other foodstuffs for nutrient value.Antioxidants.Potentially deleterious components of beer.Beer as a "treat".Chapter Six: The impact of alcohol on health.Direct and indirect impacts.The impact of alcohol on the heart and circulatory systemThe liver and the digestive system.Reproductive system.Brain and cognitive function.Kidney and urinary tract.Age.Cancer.Allergy.The Common Cold.Chapter Seven: In conclusion.References

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