Beer in Health and Disease Prevention

Beer in Health and Disease Prevention is the single comprehensive volume needed to understand beer and beer-related science. Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, this book offers a balanced view of today's findings and the potential of tomorrow's research. 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.
- Winner of the 2009 Best Drinks and Health Book in the World - Gourmand World Cookbook Awards
- The most comprehensive coverage of the broad range of topics related to the role of beer and beer ingredients in health
- Addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, anti-oxidant benefits, and other health related concerns
- Presents a holistic view from beer brewing to the isolation of beer-related compounds
- Appropriate for scientists and researchers from a variety of fields and industries from beer production to health-care professionals
- Consistent organization of each chapter provides easy-access to key points and summaries
- Self-contained chapters written by subject matter experts

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 andContribution 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.