Biochemistry of Beer Fermentation

Author: Eduardo Pires
Publisher: Springer
ISBN: 3319151894
Format: PDF, Kindle
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Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by “microworkers” – yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts

Chemistry and Technology of Yoghurt Fermentation

Author: Ettore Baglio
Publisher: Springer
ISBN: 331907377X
Format: PDF, Mobi
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This Brief reviews the chemistry behind the production of yoghurt through acidification of milk. It quantifies the changes in physical and chemical properties of yoghurt during fermentation with microbial organisms (such as Lactobacillus bulgaricus and Streptococcus thermophilus). It has been found that this symbiosis has an optimal development at a temperature of ca. 45°C with the transformation of lactose into lactic acid and small amounts of acetaldehyde, diacetyl and volatile acids. This Brief explains the chemical and physical results of the fermentation process, such as precipitation of proteins and the acid coagulation of milk with a clot formation in the final semi-solid mass. The Brief sheds light on the accomplishments of the fermenting organisms: they are responsible for the biochemical reactions of carbohydrate metabolism, proteolysis, lipolysis and flavour production in the process of yoghurt production. It also briefly reviews formulations and food additives used in the modern yoghurt producing industry.

Vitamin D and Cancer

Author: Donald L. Trump
Publisher: Springer Science & Business Media
ISBN: 9781441971883
Format: PDF
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Substantial data indicate the broad importance of vitamin D-based signaling in normal human physiology and the broad effects of vitamin D deficiency. Vitamin D may play a role not only in the control of bone and mineral metabolism, but also appears to be involved in immune function, cardiovascular health, thrombosis and vasculogenesis and neuromuscular function. Considerable epidemiologic data demonstrate that low vitamin D serum levels occur very commonly in normal adult populations and that vitamin D deficiency is associated with an enhanced risk of cancer death from lung, prostate, head & neck, colorectal and other gastrointestinal cancers. In addition, preclinical data provide evidence that calcitriol and other active analogues of calcitriol have anti-proliferative, pro-differentiative, pro-apoptotic and anti-angiogenic activity in numerous in-vitro and in-vivo models. It is quite clear that, while it requires high exposure to calcitriol to induce these effects, such exposure can be readily achieved when high dose intermittent therapy is given.

Brewing Science A Multidisciplinary Approach

Author: Michael Mosher
Publisher: Springer
ISBN: 3319463942
Format: PDF, ePub, Mobi
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This text finally collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. This expansive and detailed work is written in conversational style, walking students through all the brewing basics from the origin and history of beer to the brewing process to post-brew packaging and quality control and assurance. As an introductory text, this book assumes the reader has no prior knowledge of brewing science and only limited experience with chemistry, biology and physics. The text provides students with all the necessary details of brewing science using a multidisciplinary approach, with a thorough and well-defined program of in-chapter and end-of-chapter problems. As students solve these problems, they will learn how scientists think about beer and brewing and develop a critical thinking approach to addressing concerns in brewing science. As a truly comprehensive introduction to brewing science, Brewing Science: A Multidisciplinary Approach walks students through the entire spectrum of the brewing process. The different styles of beer, the molecular makeup and physical parameters, and how those are modified to provide different flavors are listed. All aspects of the brewery process, from the different setup styles to sterility to the presentation of the final product, are outlined in full. All the important brewing steps and techniques are covered in meticulous detail, including malting, mashing, boiling, fermenting and conditioning. Bringing the brewing process full circle, this text covers packaging aspects for the final product as well, focusing on everything from packaging technology to quality control. Students are also pointed to the future, with coverage of emerging flavor profiles, styles and brewing methods. Each chapter in this textbook includes a sample of related laboratory exercises designed to develop a student’s capability to critically think about brewing science. These exercises assume that the student has limited or no previous experience in the laboratory. The tasks outlined explore key topics in each chapter based on typical analyses that may be performed in the brewery. Such exposure to the laboratory portion of a course of study will significantly aid those students interested in a career in brewing science.

Lactic Acid in the Food Industry

Author: Sara M. Ameen
Publisher: Springer
ISBN: 3319581465
Format: PDF, ePub
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This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen desserts, and pickled vegetables. In this work, the authors explain how lactic acid is produced from lactose by Lactobacillus and Streptococcus cultures, and they also emphasise its important role as pH regulator and preservative, helping to the inhibition of microbial growth in fermented foods. The Brief discusses a wide range of lactic acid’s applications as a natural additive, curing or gelling agent, flavour, food carrier, solvent, and discoloration inhibitor, among others. Readers will also find a brief overview of the current analytical methods for the quantitative and qualitative determination of lactic acid in foods.

Biotechnology in Space

Author: Günter Ruyters
Publisher: Springer
ISBN: 3319640542
Format: PDF, ePub, Docs
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This book summarizes the early successes, drawbacks and accomplishments in cell biology and cell biotechnology achieved by the latest projects performed on the International Space Station ISS. It also depicts outcomes of experiments in tissue engineering, cancer research and drug design and reveals the chances that research in Space offers for medical application on Earth. This SpringerBriefs volume provides an overview on the latest international activities in Space and gives an outlook on the potential of biotechnological research in Space in future. This volume is written for students and researchers in Biomedicine, Biotechnology and Pharmacology and may specifically be of interest to scientists with focus on protein sciences, crystallization, tissue engineering, drug design and cancer research.

Voet s Principles of Biochemistry Global Edition

Author: Donald Voet
Publisher:
ISBN: 9781119451662
Format: PDF, Kindle
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Voet′s Principles of Biochemistry, Global Edition addresses the enormous advances in biochemistry, particularly in the areas of structural biology and bioinformatics. It provides a solid biochemical foundation that is rooted in chemistry to prepare students for the scientific challenges of the future. New information related to advances in biochemistry and experimental approaches for studying complex systems are introduced. Notes on a variety of human diseases and pharmacological effectors have been expanded to reflect recent research findings. While continuing in its tradition of presenting complete and balanced coverage, this Global Edition includes new pedagogy and enhanced visuals that provide a clear pathway for student learning.

Pretreatment of Lignocellulosic Biomass for Biofuel Production

Author: Pratima Bajpai
Publisher: Springer
ISBN: 9811006873
Format: PDF, Mobi
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The book describes the pretreatment of lignocellulosic biomass for biomass-to-biofuel conversion processes, which is an important step in increasing ethanol production for biofuels. It also highlights the main challenges and suggests possible ways to make these technologies feasible for the biofuel industry. The biological conversion of cellulosic biomass into bioethanol is based on the chemical and biological breakdown of biomass into aqueous sugars, for example using hydrolytic enzymes. The fermentable sugars can then be further processed into ethanol or other advanced biofuels. Pretreatment is required to break down the lignin structure and disrupt the crystalline structure of cellulose so that the acids or enzymes can easily access and hydrolyze the cellulose. Pre-treatment can be the most expensive process in converting biomass to fuel, but there is great potential for improving the efficiency and lowering costs through further research and development. This book is aimed at academics and industrial practitioners who are interested in the higher production of ethanol for biofuels.

Biotechnology Prospects and Applications

Author: R.K. Salar
Publisher: Springer Science & Business Media
ISBN: 8132216830
Format: PDF, Kindle
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Biotechnology: Prospects and Applications covers the review of recent developments in biotechnology and international authorship presents global issues that help in our understanding of the role of biotechnology in solving important scientific and societal problems for the benefit of mankind and environment. A balanced coverage of basic molecular biology and practical applications, relevant examples, colored illustrations, and contemporary applications of biotechnology provide students and researchers with the tools and basic knowledge of biotechnology. In our effort to introduce students and researchers to cutting edge techniques and applications of biotechnology, we dedicated specific chapters to such emerging areas of biotechnology as Emerging Dynamics of Brassinosteroids Research, Third generation green energy, Bioremediation, Metal Organic Frameworks: New smart materials for biological application, Bioherbicides, Biosensors, Fetal Mesenchymal Stem Cells and Animal forensics. Biotechnology: Prospects and Applications will be highly useful for students, teachers and researchers in all disciplines of life sciences, agricultural sciences, medicine, and biotechnology in universities, research stations and biotechnology companies. The book features broader aspects of the role of biotechnology in human endeavor. It also presents an overview of prospects and applications while emphasizing modern, cutting-edge, and emerging areas of biotechnology. Further, it provides the readers with a comprehensive knowledge of topics in food and agricultural biotechnology, microbial biotechnology, environmental biotechnology and animal biotechnology. The chapters have been written with special reference to the latest developments in above broader areas of biotechnology that impact the biotechnology industry. A list of references at the end of each chapter is provided for the readers to learn more about a particular topic. Typically, these references include basic research, research papers, review articles and articles from the popular literature.

Chemistry and Technology of Honey Production

Author: Ettore Baglio
Publisher: Springer
ISBN: 3319657518
Format: PDF, Docs
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This Brief explains and discusses honey and its production from a chemical perspective. It outlines why honey is a special and unique food, being produced by bees from the nectar of plants or from secretions of living parts of plants. Although glucose and fructose are the main constituents of honey, its overall composition is far from being simple or uniform: other substances such as organic acids, enzymes, or minerals are found in varying amounts. In this Brief, the author addresses the factors that influence the composition of the honey as well as the consequences that the composition has on properties such as color, crystallization, density, viscosity, or the refractive index. This Brief also introduces some of the most commonly used quality parameters for the determination of ageing and/or overheating: 5-hydroxymethylfurfural (HMF) and diastase. Other recently proposed constituents for quality parameters are also mentioned, e.g. 1,2 dicarbonyl compounds (3 deoxyglucosone, methylglyoxal, glyoxal) and furosine, also named 2-furoylmethyl lysine.