British Reports, Translations and Theses PDF Download

Author: British Library. Document Supply Centre
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 758

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Author: British Library. Lending Division
Publisher:
ISBN:
Category : Great Britain
Languages : en
Pages : 760

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Book Description
Issue for Mar. 1981 contains index for Jan.-Mar. 1981 in microfiche form.

Author: David W. Gutzke
Publisher: Greenwood
ISBN:
Category : History
Languages : en
Pages : 296

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Book Description
With nearly 2,200 citations, this bibliography covers every aspect of the history of alcohol in the British Isles from types of beverages and industries to medicine, politics, and critics. Sources cited range from a 1770 study to 1996 titles and include works written by historians, sociologists, political scientists, anthropologists, and archaeologists. In addition to books and articles, the volume lists unpublished manuscripts, essays in edited works, Ph.D. dissertations, and M.A. theses. Annotations provide information about a work's thesis or theme, use of primary materials, relationship to other studies, and also give a critical evaluation and the location of rare materials. Though scholarly studies form the core of the book, works that use some primary sources such as autobiographies, diaries and memoirs are also included. The material is arranged topically. Initial chapters are devoted to specific beverages, including beer, wine, whisky, and cider, and the malt and hops industries. Chapters then cover key subjects such as advertising, consumption trends, science and technology, politics, drinking establishments, regulation, crime, medicine, tokens, inn signs, temperance, and guilds. The final chapter identifies works on or by key figures, starting with biographies.

Author: G. Owens
Publisher: Elsevier
ISBN: 1855736284
Category : Technology & Engineering
Languages : en
Pages : 249

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Book Description
Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors manufacturing the final product for the consumer, or secondary processors benchmarking their operations against best practice in their sector and across cereals processing as a whole. - The authorative guide to key technological developments within cereal processing - Reviews the range of cereal products and the technologies used to produce them

Author: D.E. Briggs
Publisher: Springer Science & Business Media
ISBN: 0412298007
Category : Cooking
Languages : en
Pages : 820

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Book Description
Malts are used in the manufacture of beers, whiskies, foodstuffs, non-alcoholic beverages and confectionery. Placing an emphasis on barley as the most used cereal grain, this book offers an up-to-date account of malt manufacture.

Author: Christine Clark
Publisher: A&C Black
ISBN: 9781852851705
Category : History
Languages : en
Pages : 350

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Book Description
The British Malting Industry since 1830 is the first overall account of malting, dealing with the processes, products and sales, owners and employees, and with the evolution of what in 1830 were almost all small, local businesses. The industry provides a good example of the benefits and limitations, so typical of British industry, of family ownership. The modern malt industry has survived a series of crises and powerful foreign competition to become a significant exporter.

Author: Graham Stewart
Publisher: Elsevier
ISBN: 0124046037
Category : Science
Languages : en
Pages : 444

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Book Description
Whisky: Technology, Production and Marketing explains in technical terms the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production, from the processing of raw materials to the fermentation, distillation, maturation, blending, production of co-products, and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to market in such a comprehensive manner and with such a high level of technical detail. - Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner - Includes a chapter on marketing and selling whisky - Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.

Author: Charles W. Bamforth
Publisher: John Wiley & Sons
ISBN: 1405147970
Category : Medical
Languages : en
Pages : 200

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Book 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.

Author: William Hardwick
Publisher: CRC Press
ISBN: 9780849390357
Category : Technology & Engineering
Languages : ru
Pages : 734

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Book Description
Offers detailed studies of beer and its production as well as its commercial and economic aspects. All beverages worldwide which are beer-like in character and alcoholic content are reviewed. The book delineates over 900 chemical compounds that have been identified in beers, pinpoints their sources, gives concentration ranges, and examines their influence on beer quality. This work is intended for brewing, cereal and food chemists and biochemists; composition, nutrition, biochemical, food and quality assurance and control engineers; nutritionists; food biologists and technologists; microbiologists; toxicologists; and upper level undergraduate and continuing-education students in these disciplines.

Author: Alan J. Buglass
Publisher: John Wiley & Sons
ISBN: 0470976659
Category : Technology & Engineering
Languages : en
Pages : 1207

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Book Description
HANDBOOK OF ALCOHOLIC BEVERAGES A comprehensive two-volume set that describes the science and technology involved in the production and analysis of alcoholic beverages HANDBOOK OF ALCOHOLIC BEVERAGES Technical, Analytical and Nutritional Aspects At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are also covered to a significant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Appropriate for food professionals working in the development and manufacture of alcohol-based drinks, as well as academic and industrial researchers involved in the development of testing methods for the analysis and regulation of alcohol in the drinks industry. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: a simple introduction to the history and development of alcohol and some recent trends and developments. FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liqueur wines, fruit wines, low-alcohol and related beverages. SPIRITS: covers distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liqueurs. ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis. NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.