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Informationen zum Autor Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRSC, FRCPath graduated with an Honours Degree in Biology and Physiology with Pharmacology. After gaining his University of London PhD, he received his Membership of the Royal College of Pathologists. He was later awarded his second doctorate (DSc), for his contribution to protein metabolism in health and disease. He is Professor of Clinical Biochemistry (Hon) at King’s College Hospital and Emeritus Professor of Nutritional Biochemistry at King’s College London. He has Honorary Professorships at the University of Hull, and the University of Suffolk. Professor Preedy was the Founding Director and then long-term Director of the Genomics Centre at King’s College London from 2006 to 2020. Professor Preedy has been awarded fellowships of the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health, the Royal Society for Public Health, the Royal Society of Chemistry and the Royal Society of Medicine. He carried out research when attached to the National Heart Hospital (part of Imperial College London), The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with international research groups in Finland, Japan, Australia, USA, and Germany. To his credit, Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and edited books. Klappentext There is evidence of brewing beer dating back nearly 8000 years! and since then its pattern of consumption has changed considerably. From a beverage of warriors to a cheap and affordable commodity that has been prone to abuse in some countries! including leading to considerable health risk. In moderate and low amounts! however! the consumption of beer has been reported to be beneficial. Some cancers! such as bladder cancers and the incidence of cardiovascular disease are reported to be lower in moderate beer drinkers. Beer is a complex beverage with well over 1000 identifiable compounds and there is a continual drive to identify and characterise new compounds that might have potential pharmacological effects. This requires a holistic understanding of beer and beer related science! from brewing to the isolation of beer-related compounds. This book provides the information needed to understand the differences in brewing processes! map pathways of therapeutic potential and cross-tissue or trans-disciplinary divides! analyze beer and beer-related beverages! ascertain dietary intakes and deduce causative factors in nutritionally related diseases! and develop marketing and economic strategies based on the health benefits of beer. Zusammenfassung From a beverage of warriors to a cheap and affordable commodity! beer has been a part of our consumption for nearly 8000 years. Like most alcoholic drinks! it has been prone to abuse and in some counties the per capita consumption of beer has led to considerable health risks. This book presents both the concerns and problems of beer consumption. ...
List of contents
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. Der
Report
"Beer in Health and Disease Prevention serves an important function by righting the bias toward wine as the only healthy alcoholic beverage. The book is a massive 1,100 page compendium with 103 chapters by many international distinguished contributors. There are too many excellent entries to cite them individually. Suffice it to say that the book is packed with data in readable form. A strong and useful feature is the inclusion at the end of each chapter of a detailed list of summary points. Overall, this volume splendidly fulfils the stated mission. Dr. Preedy deserves congratulations for undertaking and completing a monumental undertaking. It will be of interest and value to scientists in a number of disciplines and to interested nonscientists." --Arthur L. Klatsky, Kaiser Permanente Medical Care Program, in AMERICAN JOURNAL OF HUMAN BIOLOGY
"Each chapter is well laid out with an abstract summarizing the chapter, a list of abbreviations and at the end of each chapter there are succinct summary points. This reviewer highly recommends this reference book
and believes that it is very good value for the price." --Inge Russell, Ph.D., D.Sc., FIBiol, FIBD, JOURNAL OF THE INSTITUTE OF BREWING
"Although a large part of the book is dedicated to 'beer in terms of health and disease prevention' as the title states, the content also encompasses areas such as beer analysis methodology, beer drinking patterns and beer production.. This reviewer highly recommends this reference book and believes that it is very good value for the price." --The Journal of the Institute of Brewing
