Buch, Englisch, 1248 Seiten, Format (B × H): 216 mm x 279 mm, Gewicht: 2710 g
Buch, Englisch, 1248 Seiten, Format (B × H): 216 mm x 279 mm, Gewicht: 2710 g
ISBN: 978-0-12-373891-2
Verlag: William Andrew Publishing
Just as wine in moderation has been proposed to promote health, research is showing that beer - and the ingredients in beer - can have similar impact on improving health, and in some instances preventing disease. This book addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, anti-oxidant benefits, and other health related concerns. It offers a holistic view from beer brewing to the isolation of beer-related compounds. It contains self-contained chapters written by subject matter experts.
This book is recommended for scientists and researchers from a variety of fields and industries from beer production to health-care professionals.
Zielgruppe
PRIMARY READERSHIP FOR THE BOOK
Alcohol researchers
Pharmacologists
Public Health Scientists and Workers
Epidemiologists
Nutritionists and Dietitians
Health Workers and Practitioners
Members of brewing industry
SECONDARY READERSHIP FOR THE BOOK:
Doctors
Pathologists
Policy Makers
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Dedication
Preface
Foreword by Professor Jonathon Powell
Part 1: General Aspects of Beer and Constituents
(i) Beer Making, Hops and Yeast
- 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: Fabrication, 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
(ii) Beer Drinking
- Trends of Beer Drinking in Europe
Pedro Marques-Vidal
- Trends in Beer Drinking: Rest of the World
Qiao Qiao Chen and Pedro Marques-Vidal
- Beer Consumption Patterns in Northern Ireland
Adele Mc Kinney and Kieran Coyle
- Beer Consumption in Teenagers in Brazzaville (Congo)
Jean Robert Mabiala Babela, Alphonse Massamba, Senga Prosper, and Rajaventhan Srirajaskanthan
- Personality Characteristics Associated with Drinking and Beverage Preference
Colin R. Martin
- Beer and Current Mood State
Ralf Demmel and Jennifer Nicolai
- Female Beer Drinking and the Morning After
L. Darren Kruisselbrink and René J.L. Murphy
- Beer Consumption During Pregnancy
Brittany B. Rayburn and William F. Rayburn
- Beer and other Alcoholic Beverages: Implications for Dependence, Craving and Relapse
Thomas Hillemacher and Stefan Bleich
(iii) Beer Composition and Properties
- Beer Composition: An Overview
Stefano Buiatti
- Identification of Taste and Aroma-Active Components of Beer
Paul Hughes
- Hop Essential Oil: Analysis, Chemical Composition and Odor Characteristics
Graham Eyres and Jean-Pierre Dufour*
- Ethanol Content of Beer Sold in the US: Variation Over Time, Across States and by Individual Drinks
William C. Kerr
- Soluble Proteins of Beer
Marion Didier and Bakan Bénédicte
- Amino Acids in Beer
Marta Fontana and Stefano Buiatti
- Purines in Beer
Tetsuya Yamamoto and Yuji Moriwaki
- Beer Carbohydrates
Isabel M.P.L.V.O. Ferreira
- Dietary Fiber in Beer: Content, Composition, Colonic Fermentability and Contribution to the Diet
- Goñi, M.E. Díaz-Rubio, F. Saura-Calixto
- Beer and Arabinoxylan
Glen P. Fox
- Histamine in Beer
Susanne Diel, Maria Herwald, Hannelore Borck, and Friedhelm Diel
- Terpenoids in Beer
J. Richard Dickinson
- Proanthocyanidins in Hops
Hui-Jing Li and Max L. Deinzer
- Metals in Beer
Pawel Pohl
- Minerals in Beer
Luigi Montanari, Heidi Mayer, Ombretta Marconi, and Paolo Fantozzi
- Silicon in Beer: Origin and Concentration
Caroline Walker, Gary Freeman, Ravin Jugdaohsingh, and Jonathan J. Powell
(iv) Beer Stability and Spoilage
- The Chemistry of Ageing Beer
D.P. De Schutter, D. Saison, F. Delvaux, G. Derdelinckx, F.R. Delvaux
- Trans-2-nonenal During Model Mashing
José da Cruz Francisco and Estera Szwajcer Dey
- E-2-nonenal and Beta-damascenone in Beer
José Rodrigues and Paulo Almeida
- Pathogens in Beer
Garry Menz, Peter Aldred, and Frank Vriesekoop
- Fate of Pesticide Residues in Brewing
Simón Navarro and Nuria Vela
Part 2: General Effects on Metabolism and Body Systems
(i) General Metabolism and Organ Systems
- Ethanol in Beer: Production, Absorption and Metabolism
Rajkumar Rajendram and Victor R. Preedy
- What Contribution is Beer to the Intake of Antioxidants in Diet?
Fulgencio Saura-Calixto, José Serrano, and Jara Pérez-Jiménez
- Antioxidant Activity of Beer's Maillard Reaction Products: Features and Health Aspects
Franco Tubaro
- Beer Affects Oxidative Stress Due to Ethanol: A Preclinical and Clinical Study
Giovanni Addolorato, Lorenzo Leggio, Anna Ferrulli, Giovanni Gasbarrini, Antonio Gasbarrini, and Alcohol Related Diseases Study Group
- Antioxidant Capacity of Hops
C. Proestos and M. Komaitis
- The Antioxidant Capacities of Beers: Relationship between Assays of Antioxidant Capacity, Colour and other Alcoholic and Non-Alcoholic Beverages
Justin A. Fegredo, Rachel Meynell, Alan K.H. Lai, Max C.Y. Wong, Colin R. Martin, Helen Wiseman, Victor R. Preedy
- Biological Properties of Beer and its Components Compared to Wine
Giuseppe Iacomino, Idolo Tedesco, and Gian Luigi Russo
- The Absorption and Metabolism of Phenolic Acids from Beer in Man
Mirella Nardini, Fausta Natella, Andrea Ghiselli, and Cristina Scaccini
- Caloric Compensation in Response to Beer Consumption
Neil E. Rowland
- Beer and Adiposity
S. Goya Wannamethee
- The Relationship between Exercise and Beer Ingestion in Regards to Metabolism
Tetsuya Yamamoto and Yuji Moriwaki
- Estrogenicity of Beer: The Role of Intestinal Bacteria in the Activation of Beer Flavonoid
Sam Possemiers, Willy Verstraete, and Tom Van de Wiele
- Effects of Beer Ingestion on Body Purine Bases
Yuji Moriwaki and Tetsuya Yamamoto
- Neuropharmaological Activity of Humulus Lupulus L
Paola Zanoli and Manuela Zavatti
- Beer: Effects on Saliva Secretion and Composition
H.S. Brand, M.L. Bruins, E.C.I. Veerman, and A.V. Nieuw Amerongen
- Beer and Coeliac Disease
Glen P. Fox
- The Effect of Beer and other Alcoholic Beverages on the Esophagus with Special Reference to Gastroesophageal Reflux
H. Seidl and C. Pehl
- Effects of Beer on the Gastric Mucosa as Determined by Endoscopy
Andreas Franke and Manfred V. Singer
- The Effect of Beer and its Non-alcoholic Ingredients on Secretory and Motoric Function of the Stomach
Andreas Franke and Manfred V. Singer
- The Effect of Beer and its Non-alcoholic Constituents on the Exocrine and Endocrine Pancreas as well as on Gastrointestinal Hormones
Peter Feick, Andreas Gerloff, and Manfred V. Singer
- Beer and the Liver
Rajaventhan SriRajaskanthan and Victor R. Preedy
(ii) Cardiovascular and Cancer
- Beer Consumption and Homocysteine
D.A. De Luis and R. Aller
- Alcohol, Beer and Ischemic Stroke
Kenneth Mukamal
- Beer: Is it Alcohol, Antioxidants, or both? Animal Models of Atherosclerosis
Joe A. Vinson
- Beer Inhibition of Heterocyclic Amines-induced Carcinogenesis
Hajime Nozawa and Keiji Kondo
- Maize Beer and Carcinogenesis
Zodwa Dlamini, Zukile Mbita, and Lindiwe Skhosana
- The Relationship between Beer Consumption and Lung Cancer
Douglas E. Paull and Alex G. Little
- Phenolic Beer Compounds to Prevent Cancer
Clarissa Gerhäuser
- Beer Inhibition of Azoxymethane-induced Colonic Carcinogenesis
Hajime Nozawa and Keiji Kondo
Part 3: Specific Effects of Selective Beer Related Components
(i) General Metabolism and Organ Systems
- Biological Activities of Humulone
Hiroyasu Tobe
- Desmethylxanthohumol from Hops, Chemistry and Biological Effects
Reinhard A. Diller, Herbert M. Riepl, Oliver Rose, Corazon Frias, Günter Henze, and Aram Prokop
- Reproductive and Estrogenic Effects of 8-prenylnaringenin in Hops
Stuart R. Milligan
- Regulation of Gene Expression by Hop-derived 8-prenylnaringenin
Oliver Zierau and Günter Vollmer
- Hop-derived Phytoestrogens Alter Osteoblastic Phenotype and Gene Expression
Katharina E. Effenberger and Johannes Westendorf
- Antimalarials from Prenylated Chalcone Derivatives of Hops
Sonja Frölich, Carola Schubert, and Kristina Jenett-Siems
- Acylphloroglucinol Derivatives from Hops as Anti-inflammatory Agents
Hans Becker, Clarissa Gerhäuser, and Gregor Bohr
- Hops derived Inhibitors of Nitric Oxide
Hajime Nozawa, Feng Zhao, and Keiji Kondo
- Non-specific Hydroxyl Radical Scavenging Properties of Melanoidins from Beer
Francisco J. Morales
- Anti-obesity Effects of Dietary Isomerized Hop Extract Containing Isohumulones Generated via Peroxisome Proliferators-activated Receptors
Hiroaki Yajima
80. Moderate Beer Consumption: Effects on Silcon Intake and Bone Health
Ravin Jugdaohsingh and Jonathan J. Powell
81. Biolabelling of Xanthohumol in Hop Cones (Humulus Lupulus L., Cannabaceae) with Stable and Radioactive Precursors for Biosynthetic and Metabolic Studies
Hans Becker, Stefanie Berwanger, and Norbert Frank
(ii) Cardiovascular and Cancer
82. Epicatechin and its Role in Protection of LDL and of Vascular Endothelium
Tankred Schewe and Helmut Sies
83. Isohumulones from Beer Modulate Blood Lipid Status
Aruto Yoshida
84. Flavonoids in Beer and their Potential Benefit on the Risk of Cardiovascular Disease
Chung-Yen Chen and Jeffrey B. Blumberg
85. Vasoactivity of Flavonols, Flavones and Catechins
Owen L. Woodman
86. The Anti-invasive and Proapoptotic Effect of Xanthohumol: Potential use in Cancer
Barbara Vanhoecke, Jerina Boelens, Sofie Lust, Fritz Offner, and Marc Bracke
87. Anti-cancer Property of Epicatechin Gallate in Colon Cancer Cells
Seung Joon Baek and Seong-Ho Lee
88. Use of Quercetin in Prostate Cancer Cells
Charles Y.F. Young
89. Beer and Prevention of Heterocyclic Amine-induced DNA Adducts and O6-methlyguanine
Sakae Arimoto-Kobayashi
90. Techniques for Assessing Anti-cancer Effects of Beer
Clarissa Gerhäuser
Part 4: Assay Methods and Techniques Used for Investigating Beer and Related Compounds
91. The Evaluation of Beer Ageing
María Purificación Hernández-Artiga and Dolores Bellido Milla
92. Use of Electrospray Ionization Mass Spectrometry to Fingerprint Beer
Rodrigo R. Catharino, Alexandra C.H.F. Sawaya, and Marcos N. Eberlin
93. Methods for the Characterization of Beer by Nuclear Magnetic Resonance (NMR)
A.M. Gil and J. Rodrigues
94. Methods for the Vibrational Spectroscopy Analysis of Beer
Salvador Garrigues and Miguel de la Guardia
95. Fluorecence Methods for the Analysis of Beer
Ewa Sikorska, Igor Khmelinskii, and Marek Sikorski
96. Capillary Electrophoresis Methods used for Beer Analysis
Antonio Segura-Carretero, Sonia Cortacero-Ramírez, and Alberto Fernández-Gutiérrez
97. Manual and Robotic Methods for Measuring the Total Antioxidant Capacity of Beers
Justin A. Fegredo, Max C.Y. Wong, Helen Wiseman, and Victor R. Preedy
98. Methods for the HPLC Analysis of Phenolic Compounds and Flavonoids of Beer
Pavel Jandera
99. Methods for the Assay of Iso-alpha-acids and Reduced iso-alpha-acids in Beer
Gerd Vanhoenacker and Pat Sandra
100. Methods for Determining Biogenic Amines in Beer
Anastasia Zotou and Zacharenia Loukou
101. Beer and ESR Spin Trapping
Kevin Huvaere and Mogens L. Anderson
102. Method for Determining Ethanol in Beer
Domenica Tonelli
103. Quantification of Beer Carbohydrates by HPLC
Isabel M.P.L.V.O. Ferreira