Craft Beers : Fortification, Processing, and Production book cover
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Craft Beers
Fortification, Processing, and Production




  • Available for pre-order on March 25, 2023. Item will ship after April 15, 2023
ISBN 9781032272566
April 15, 2023 Forthcoming by CRC Press
184 Pages 17 Color Illustrations

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Book Description

Beer is made up of various bioactive substances containing antioxidants and specific ingredients with potentially beneficial effects on the human body if consumed in moderation.  In the production process, the addition of hops, cereals, and malt leads to an increased content of naturally occurring antioxidant compounds in beer, mainly phenolic compounds.  This book presents information on the history, compositional analysis, and brewing process of craft beers.  It covers aspects of fruit fortification to different craft brewed beers and how it will enhance the nutritional composition, antioxidant properties, color and sensory attributes of beers. The alcohol industry continues to grow quickly worldwide, this book provides relevant research literature about the recent studies and experimentation about beers which will be helpful to students, researchers, industrialists, producers, and many others. The incorporation of fruits for the fortification of beers is a topic of interest resulting in the need for more innovative and effective methods and steps in the production of newer variants of beers.

Table of Contents

1. Brewing and Malting  2. Historical Concept of Brewing  3. Fermentation types and Methods for Brewing  4. Raw Material for Beer Manufacturing  5. Additives used in Brewing and Fermentation for Beer Production  6. Role of Temperature in Brewing  7. Selective Improvisation of Beers  8. Comparative Quality Analysis of Different Beers  9. Antioxidants and Polyphenolic Characteristics of Beers  10. Future Aspects

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Author(s)

Biography

Dr. Manju Nehra

The Food Science and Technology Department at Chaudhary Devilal University in Sirsa is headed by Dr. Manju Nehra (Haryana, India). She has been an academic during her whole 14-year professional career. She earned her bachelor's degree in science in the medical field from Kurukshetra University in Kurukshetra and her master's degree in science in food technology from Guru Jambheshwar University of Science and Technology in Hisar. She did her doctoral work at GJUS$T in Hisar. Her research focused on how natural antioxidants could prolong the shelf life of oils.

She has been a Chaudhary Devilal University faculty member in Sirsa's Department of Food Science and Technology since 2007. She is actively creating new products from traditional Indian fruits, vegetables, and crops while enhancing the standard of living for farmers and rural women by educating them about simple processing and preservation methods through lectures and workshops. She has presented her findings in oral talks and posters at numerous national and international conferences. She has published more than 38 research papers in prestigious publications domestically and abroad. As the Director of Youth Welfare, she is actively helping the University's administration. She has published seven books. She connects with the public through her website so they may learn more about how human nutrition is changing.

She works as a consultant for several agro-based sectors and is affiliated with several professional organisations, including AFSTI, AMI, and Punjab Science Congress. She is actively involved in both dietary counselling and curriculum development. In addition to cleanliness and nutrition, she has a keen interest in teaching, student counselling, environmental preservation, and travel.

Dr. Suresh Kumar Gahlawat

At Chaudhary Devilal University, Sirsa, Dr. S.K. Gahlawat is a professor in the department of biotechnology (Haryana, India). Currently serving as the University's Dean of Academic Affairs, he has received numerous outstanding scholarships and prizes from organisations worldwide. He is a well-known scientist who has written more than 100 research papers for reputable journals domestically and abroad. In universities in India and overseas, he has completed numerous skill-enhancement training programs and produced more than eight books. He was permitted by the Department of Biotechnology to perform advanced research at the FRS Marine Laboratory in Aberdeen, United Kingdom, from March 30, 2007, to March 7, 2008. From March 19, 2003, to March 14, 2004, he received awards from the Department of Science & Technology, the Government of India in Aberdeen, the UK, and the FRS Marine Laboratory. After adopting the Integrity Pledge to keep the highest standards of honesty and Integrity and to follow goodness and the rule of law in all aspects of life, he was given a Certificate of Commitment by the Central Vigilance Commission, Satarkta Bhawan, GPO Complex, INA, New Delhi. He has visited a variety of labs, including the University of Stirling in the UK, the Marine Laboratory in Aberdeen, the FRS BBSRC in Pirbright, the reference lab for IPN and SVC viruses, and the CEFAS in Weymouth, the UK (Working on DNA vaccines, Real-time PCR). Several gene sequences/SNPs have been submitted to GenBank, NCBI, the USA, by Prof. Gahlawat. He has guided many Ph. D scholars and M.Sc. students and mentored hundreds of learners to pursue their careers in academics and industries. He served as Chairperson of various departments in the University and held different administrative positions like Dean Students Welfare, Dean of Colleges, Dean Faculty and Dean Research. He is contributing to the science fraternity by motivating young scientists by his enthusiastic approach.

He has completed four R&D projects from UGC, ICAR, and the Government of Haryana. His research interests include the development of molecular diagnostic methods for bacterial and viral diseases. The creation of molecular diagnostic techniques for bacterial and viral infections is one of his study focuses.

Nishant Grover

Nishant is an emerging scientist and Under the direction of Dr. Manju Nehra, he is working on his Ph.D. in the food science and technology department. He has experience working as a consultant for many craft breweries and is currently working on improvising brews using various fruit sources. He has participated in multiple workshops and conferences related to Food Science. He is actively involved in product development from various indeginious food sources and published various research articles in journals of National and International repute.