Beer
Health and Nutrition
Published on 8. May 2008
200 pages
978-1-4051-4797-2 (ISBN)
Description
This important and extremely interesting book is a seriousscientific and authoritative overview of the implications ofdrinking beer as part of the human diet. Coverage includes ahistory of beer in the diet, an overview of beer production andbeer compositional analysis, the impact of raw materials, thedesirable and undesirable components in beer and the contributionof beer to health, and social issues.
Written by Professor Charlie Bamforth, well known for alifetime's work in the brewing world, Beer: Health andNutrition should find a place on the shelves of all thoseinvolved in providing dietary advice.
Reviews / Votes
"a very timely and interesting book...well-balanced...extremelyreadable...highly recommended". (Journal of the Institute ofBrewing, Vol 111, No 2, 2005) "easy and pleasant to read for both specialists or beginners inbeer science" (Cerevisia - Belgian Journal of Brewing andBiotechnology, Vol 30, No 3, 2005)More details
Other editions
Additional editions
Charles W. Bamforth
Beer Health and Nutrition
Software
02/2008
Wiley
€103.26
No shipping information available
Book
06/2004
1st Edition
Wiley
€237.50
Shipment within 10-20 days
Person
Charles W. Bamforth is Head of Malting and Brewing Science, Department of Food Science and Technology, University of California, Davis, USA.
Content
Preface.
Acknowledgements.
1 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.
2 Beer Through History.
Brewing travels west.
Restraining excess.
Religious origins.
Maintaining standards.
Beer: a nutritious dish for the whole family.
Temperance pressures.
Towards prohibition.
3 The Basics of Malting and Brewing in Relation to ProductSafety and Wholesomeness.
Chemical beer?
Basic outlines of malting and brewing.
Styles of beer.
The chemistry of beer.
4 The Basics of Human Nutrition.
Energy.
Phytonutrients.
Carbohydrate, fat and protein.
Vitamins.
Minerals.
Fibre.
Water.
Balance.
5 The Composition of Beer in Relation to Nutrition andHealth.
Energy.
Carbohydrate, fat and protein.
Water.
Vitamins.
Minerals.
Fibre.
Comparison of beer with other foodstuffs for nutrient value.
Potentially deleterious components of beer.
Beer as a "treat".
6 The Impact of Alcohol on Health.
The metabolism of ethanol.
Direct and indirect impacts.
The heart and circulatory system.
The liver and the digestive system.
The Reproductive system.
Brain and cognitive function.
Kidney and urinary tract.
Age.
Cancer.
Allergy.
The common cold.
7 Conclusion.
References.
Index.
