For centuries, Humulus lupulus-more commonly known as hops-has been a fundamental ingredient in the brewing process. However, the true complexity of this plant is revealed when viewed from a different perspective, with wide-reaching implications for agriculture, medicine and biotechnology. This comprehensive volume brings together cutting-edge research and classical knowledge, offering an in-depth exploration of hop biology, phytochemistry, cultivation, and emerging uses.
This book, which has been authored by scientists who are leaders in their respective fields (botany, plant physiology, natural product chemistry, etc.), covers different topics related to the:
The taxonomy and genetics of H. lupulus
Specialized metabolites, including alpha- and beta-acids, flavonoids, and terpenes
Modern cultivation techniques and climate resilience
Disease resistance and pest management
Pharmacological properties and potential therapeutic applications
Economic and statistical analysis of the sector
Whether you're a botanist, agronomist, brewer, or natural product researcher, as well as a student, this book is an essential reference that reveals the scientific depth and potential of this iconic plant.
Reihe
Sprache
Verlagsort
Verlagsgruppe
Springer International Publishing
Illustrationen
39
129 farbige Abbildungen, 39 s/w Abbildungen
XV, 457 p. 168 illus., 129 illus. in color.
ISBN-13
978-3-031-96606-4 (9783031966064)
Schweitzer Klassifikation
Katya Carbone is an Industrial Chemist with a PhD in Food Biotechnology and a specialization in Applied Biotechnologies. She is currently tenured at CREA Research Centre for Olive, Fruit and Citrus Crops, with the profile of Senior Research Scientist, where since 2015 she has been in charge of the Food Chemistry and Biotechnology Laboratory. Her main lines of research on hops concern the phytochemistry of the plant and its sustainable use, with a circular approach, in different sectors.
