Beer In Health And Disease Prevention

Beer in Health and Disease Prevention This page intentionally left blank Beer in Health and Disease Prevention Edited by Victor R. Preedy Department of Nutrition and Dietetics King’s College London London, UK AMSTERDAM • BOSTON • HEIDELBERG • LONDON • OXFORD • NEW YORK PARIS • SAN DIEGO • SAN FRANCISCO • SINGAPORE • SYDNEY • TOKYO Academic Press is an imprint of Elsevier Academic Press is an imprint of Elsevier 30 Corporate Drive, Suite 400, Burlington, MA 01803, USA 525 B Street, Suite 1900, San Diego, California 92101-4495, USA 32 Jamestown Road, London NW1 7BY, UK Copyright © 2009 Elsevier Inc. All rights reserved No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher Permissions may be sought directly from Elsevier’s Science & Technology Rights Department in Oxford, UK: phone (44) (0) 1865 843830; fax (44) (0) 1865 853333; email: [email protected] Alternatively you can submit your request online by visiting the Elsevier web site at http://elsevier.com/locate/permissions, and selecting Obtaining permission to use Elsevier material Notice No responsibility is assumed by the publisher for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions or ideas contained in the material herein. Because of rapid advances in the medical sciences, in particular, independent verification of diagnoses and drug dosages should be made British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library Library of Congress Cataloguing in Publication Data A catalogue record for this book is available from the Library of Congress ISBN 978-0-12-373891-2 For information on all Academic Press publications visit our website at www.elsevierdirect.com Typeset by Charon Tec Ltd., A Macmillan Company. (www.macmillansolutions.com) Printed and bound in the USA 09 10 11 10 9 8 7 6 5 4 3 2 1 Dedication to Reginald Preedy in Memoriam This page intentionally left blank CONTENTS List of Contributors Preface Foreword Part I (i) 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. General Aspects of Beer and Constituents 1 Overview of Manufacturing Beer: Ingredients, Processes, and Quality Criteria Sascha Wunderlich and Werner Back Non-lager Beer Andrea Pavsler and Stefano Buiatti Lager Beer Andrea Pavsler and Stefano Buiatti Traditional and Modern Japanese Beers: Methods of Production and Composition Masato Kawasaki and Shuso Sakuma Sorghum Beer: Production, Nutritional Value and Impact upon Human Health Maoura Nanadoum and Jacques Pourquie Production of Alcohol-Free Beer Luigi Montanari, Ombretta Marconi, Heidi Mayer and Paolo Fantozzi Yeast Diversity in the Brewing  Industry Linda Hellborg and Jure Piskur The Brewer’s Yeast Genome: From Its Origins to Our Current Knowledge Sandra Rainieri Flocculation in Saccharomyces Cerevisiae Eduardo V. Soares Use of Amylolytic Enzymes in Brewing N.P. Guerra, A. Torrado-Agrasar, C. López-Macías, E. Martínez-Carballo, S. García-Falcón, J. Simal-Gándara and L.M. Pastrana-Castro 3 Beer Drinking 11. Trends of Beer Drinking in Europe Pedro Marques-Vidal Trends of Beer Drinking: Rest of the World Qiao Qiao Chen and Pedro Marques-Vidal Beer Consumption Patterns in Northern Ireland Adele Mc Kinney Beer Consumption in Teenagers in Brazzaville (Congo) Jean Robert Mabiala Babela, Alphonse Massamba, Senga Prosper and Ra