標(biāo)題: Titlebook: Essays in Brewing Science; Michael J. Lewis,Charles W. Bamforth Book 2007 Springer-Verlag US 2007 brewing.brewing science.enzymes.fermente [打印本頁] 作者: Abeyance 時(shí)間: 2025-3-21 18:45
書目名稱Essays in Brewing Science影響因子(影響力)
書目名稱Essays in Brewing Science影響因子(影響力)學(xué)科排名
書目名稱Essays in Brewing Science網(wǎng)絡(luò)公開度
書目名稱Essays in Brewing Science網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Essays in Brewing Science被引頻次
書目名稱Essays in Brewing Science被引頻次學(xué)科排名
書目名稱Essays in Brewing Science年度引用
書目名稱Essays in Brewing Science年度引用學(xué)科排名
書目名稱Essays in Brewing Science讀者反饋
書目名稱Essays in Brewing Science讀者反饋學(xué)科排名
作者: choroid 時(shí)間: 2025-3-22 00:01 作者: goodwill 時(shí)間: 2025-3-22 02:07 作者: 疾馳 時(shí)間: 2025-3-22 04:48 作者: 黃瓜 時(shí)間: 2025-3-22 09:24 作者: sterilization 時(shí)間: 2025-3-22 13:00
pHotation was invented by Sorensen to make very small numbers fit into a more comprehensible range; thus a hydrogen ion concentration of 0.0000007 molar or 10.M is pH 7.0. In doing so however he introduced an important peculiarity: the pH scale is exponential. Therefore, a solution at pH 6.0 contains 作者: sterilization 時(shí)間: 2025-3-22 20:03
Colore dark color with stronger flavor impact, higher alcohol content and greater heaviness. Light color conveys the opposite impression. Indeed, if a lager is “colored-up” to look like an ale, consumers are likely to ascribe flavor descriptors normally associated with ales. While interpretations of colo作者: Infuriate 時(shí)間: 2025-3-23 00:29 作者: 脆弱吧 時(shí)間: 2025-3-23 02:09
Hazeis immediately obvious to the consumer. Though a few beer types, such a wheat beers, are deliberately served hazy (in which case . haze is an issue), for the most part consumers expect clear beer; they might (rightly) suspect poor quality and reject beer that is not clear. Producing beers that are c作者: Carcinoma 時(shí)間: 2025-3-23 07:26
Microbiologyllow would preclude their germination and growth. By all practical measures, therefore, brewers have the opportunity to start fermentation with a sterile raw material (wort). Microbial contamination therefore must enter from contact with air, from contaminated surfaces that wort contacts (e.g., pipe作者: ARENA 時(shí)間: 2025-3-23 12:16 作者: nuclear-tests 時(shí)間: 2025-3-23 16:36
Raw Materialserties arise and how, at multiple stages, the outcome of the process is affected. The book could have therefore been written with but two chapters entitled (a) Raw Materials and (b) Processes. Much of what we might want to say about raw materials, however, is subsumed in other chapters, e.g., Modifi作者: AGGER 時(shí)間: 2025-3-23 19:29 作者: 厭煩 時(shí)間: 2025-3-23 23:50
Enzymesol. Nevertheless, making beer remains crucially a biological process. Enzymes, which are catalysts made only by living tissues, are the exemplar of biology; the three essential transformations of beer making, i.e., modification of barley to make malt, extraction of malt to make fermentable wort and 作者: Harbor 時(shí)間: 2025-3-24 04:42
Yeastage from a sweet, rather bland and satiating drink (wort) to one that has delighted humankind for millennia (beer). Four changes accrue that define this transformation; broadly they are (1) the removal of sweetness by yeast action and its replacement with alcohol; (2) the formation of acids by yeast作者: Blood-Clot 時(shí)間: 2025-3-24 07:38 作者: 無法治愈 時(shí)間: 2025-3-24 11:37 作者: 具體 時(shí)間: 2025-3-24 14:57 作者: Platelet 時(shí)間: 2025-3-24 19:31
Trichotillomania (Hair-Pulling Disorder)s might choose to make. Traces of ions might derive from the brewing plant itself. The roles that these ions play in successful beer-making is often subtle and indirect, but it is not trivial; in some places and on some occasions inorganic ions are a defining character of the beer produced.作者: 致敬 時(shí)間: 2025-3-24 23:48 作者: Explicate 時(shí)間: 2025-3-25 04:18
Inorganic Ionss might choose to make. Traces of ions might derive from the brewing plant itself. The roles that these ions play in successful beer-making is often subtle and indirect, but it is not trivial; in some places and on some occasions inorganic ions are a defining character of the beer produced.作者: 武器 時(shí)間: 2025-3-25 09:35
Modificationof FAN or sugars) and biochemical (e.g., amount and kinds of enzymes) changes that take place during malting. Modification affects processes throughout the manufacture of beer. In this chapter, we focus only on physical and chemical aspects; Chapter 10 addresses the enzymes of malt and their role in brewing.作者: 安裝 時(shí)間: 2025-3-25 12:55
Kevin Kovalchik,David Hamelin,Etienne Carongrains where, by the time of grain maturity, the protein forms a matrix in which the large and small starch granules are embedded. There is also some protein in the endosperm cell walls, primarily in the middle lamella that forms the intersection between adjacent cells. Also, there is an intensely h作者: Abutment 時(shí)間: 2025-3-25 18:16
Specimen Collection and Handlingotation was invented by Sorensen to make very small numbers fit into a more comprehensible range; thus a hydrogen ion concentration of 0.0000007 molar or 10.M is pH 7.0. In doing so however he introduced an important peculiarity: the pH scale is exponential. Therefore, a solution at pH 6.0 contains 作者: 纖細(xì) 時(shí)間: 2025-3-25 20:07 作者: 帶來 時(shí)間: 2025-3-26 01:03 作者: BALK 時(shí)間: 2025-3-26 05:11
https://doi.org/10.1007/978-981-13-7631-3is immediately obvious to the consumer. Though a few beer types, such a wheat beers, are deliberately served hazy (in which case . haze is an issue), for the most part consumers expect clear beer; they might (rightly) suspect poor quality and reject beer that is not clear. Producing beers that are c作者: heart-murmur 時(shí)間: 2025-3-26 11:35 作者: 旁觀者 時(shí)間: 2025-3-26 14:08 作者: 孵卵器 時(shí)間: 2025-3-26 19:01
https://doi.org/10.1007/978-88-470-0378-1erties arise and how, at multiple stages, the outcome of the process is affected. The book could have therefore been written with but two chapters entitled (a) Raw Materials and (b) Processes. Much of what we might want to say about raw materials, however, is subsumed in other chapters, e.g., Modifi作者: Genome 時(shí)間: 2025-3-27 00:28
Chronic Pain, Distress and Illness Behaviorof FAN or sugars) and biochemical (e.g., amount and kinds of enzymes) changes that take place during malting. Modification affects processes throughout the manufacture of beer. In this chapter, we focus only on physical and chemical aspects; Chapter 10 addresses the enzymes of malt and their role in作者: 傷心 時(shí)間: 2025-3-27 02:33
https://doi.org/10.1007/978-1-4614-4451-0ol. Nevertheless, making beer remains crucially a biological process. Enzymes, which are catalysts made only by living tissues, are the exemplar of biology; the three essential transformations of beer making, i.e., modification of barley to make malt, extraction of malt to make fermentable wort and 作者: lavish 時(shí)間: 2025-3-27 08:16 作者: 走路左晃右晃 時(shí)間: 2025-3-27 10:38 作者: stratum-corneum 時(shí)間: 2025-3-27 16:10 作者: 我不死扛 時(shí)間: 2025-3-27 21:08 作者: Aura231 時(shí)間: 2025-3-27 21:55
Michael J. Lewis,Charles W. BamforthAddresses all factors throughout the process that impinge on a single beer quality (e.g. foam, color, or flavor).Approaches the brewing process by examining all aspects of the process for causes and e作者: 談判 時(shí)間: 2025-3-28 02:49
http://image.papertrans.cn/e/image/315247.jpg作者: reject 時(shí)間: 2025-3-28 08:21 作者: Conspiracy 時(shí)間: 2025-3-28 11:31
https://doi.org/10.1007/0-387-33011-9brewing; brewing science; enzymes; fermented beverage; malting; microbiology; phenols作者: prosperity 時(shí)間: 2025-3-28 16:03 作者: epinephrine 時(shí)間: 2025-3-28 19:33
Specimen Collection and Handling or 10.M is pH 7.0. In doing so however he introduced an important peculiarity: the pH scale is exponential. Therefore, a solution at pH 6.0 contains . less H. than at pH 7.0 and a wort at pH 5.2 contains nearly four times as much H. as a wort at pH 5.8.作者: 滑動(dòng) 時(shí)間: 2025-3-28 23:24
Speech Acts and Clinical Practice,r is “colored-up” to look like an ale, consumers are likely to ascribe flavor descriptors normally associated with ales. While interpretations of color by consumers are by no means correct in all cases, beer color and consistent beer color are important quality criteria.作者: Keratin 時(shí)間: 2025-3-29 03:48 作者: Respond 時(shí)間: 2025-3-29 09:40
https://doi.org/10.1007/978-981-13-7631-3for the most part consumers expect clear beer; they might (rightly) suspect poor quality and reject beer that is not clear. Producing beers that are clear and remain clear in the trade is therefore an essential requirement of almost all brewers.作者: 燦爛 時(shí)間: 2025-3-29 15:19
https://doi.org/10.1007/978-1-4614-4451-0ology; the three essential transformations of beer making, i.e., modification of barley to make malt, extraction of malt to make fermentable wort and fermentation of wort to make beer, are all catalyzed by enzymes. The brewer’s main task is to assure consistent control of these processes by managing enzyme action.作者: 必死 時(shí)間: 2025-3-29 18:59 作者: watertight, 時(shí)間: 2025-3-29 23:30
Proteinsydrophobic protein particle (hydrophobin) present in barleys contaminated with mold spores (notably, Fusarium) that induces gushing of beer and the factor in malt responsible for premature yeast flocculation is proteinaceous in character.作者: custody 時(shí)間: 2025-3-30 01:00 作者: 并置 時(shí)間: 2025-3-30 05:03
Sanitation and Qualitynd continual review of quality records and practices, and so on. A more contemporary term might be Total Quality Management (TQM); QA is recognized in such formal programs as ISO 9000/9001, U.K. B55750, U.S. MIL-Q-9858 etc.作者: forager 時(shí)間: 2025-3-30 11:25 作者: 說明 時(shí)間: 2025-3-30 14:06 作者: 打折 時(shí)間: 2025-3-30 19:56 作者: 陰郁 時(shí)間: 2025-3-30 23:53 作者: Grandstand 時(shí)間: 2025-3-31 03:38
Colorr is “colored-up” to look like an ale, consumers are likely to ascribe flavor descriptors normally associated with ales. While interpretations of color by consumers are by no means correct in all cases, beer color and consistent beer color are important quality criteria.
