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By M. Verzele

Mostly in line with laboratory paintings, the amount opens with a evaluate on hops commonly, whereas the majority of the booklet covers the chemistry of the sour acids of hop and beer. sensible, absolutely particular systems at the instruction and/or the separation of a number of the compounds mentioned are integrated. there's a bankruptcy integrated at the complex factor of sour acid research, and several other at the high-efficiency liquid chromatography of hop sour acids.

Bearing in brain the inability of literature produced lately during this box, the booklet is a wonderful overview of the current country of information, and offers a wide checklist of issues pointing to helpful reviews for the longer term. The indexes supplied will function a reference library-dictionary to hops, hop and beer sour acids chemistry and research.

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Proceedings of the 6th International Flavor Conference, Rethymnon, Crete, Greece, 5-7 July 1989 R. Rouseff (Editor) Bitterness in Foods and Beverages J . Chelkowski (Editor) Cereal Grain. Mycotoxins, Fungi and Quality in Drying and Storage M. Verzele and D. De Keukeleire Chemistry and Analysis of Hop and Beer Bitter Acids vii PREFACE Hop chemistry started about 100 years ago when Hayduck, Lintner and Schnell extracted hops and isolated alpha and beta fractions, which had acidic properties. The desire to analyze quantitatively these hop components was thus already obvious.

Leddy Meat Freezing. A Source Book Volume 21 Volume 22 Volume 23 Volume 24 Volume 25 Volume 26 Volume 27 J . Davidek, J . Velisek and J . Pokorny (Editors) Chemical Changes during Food Processing V. Kyzlink Principles of Food Perservation H. Niewiadomski Rapeseed. Chemistry and Technology G. Charalambous (Editor) Flavors and Off-Flavors '89. Proceedings of the 6th International Flavor Conference, Rethymnon, Crete, Greece, 5-7 July 1989 R. Rouseff (Editor) Bitterness in Foods and Beverages J . Chelkowski (Editor) Cereal Grain.

The importance of hop as a brewing material steadily increased in Europe (2,3). The introduction of hops in America by the Massachusetts Company dates from 1629 but commercial growing started only in the 19th century. Growing hops in Japan and in the USSR commenced even later. Through the ages the use of hops in brewing gradually gained acceptance. Today, all beer is treated with hops or with hops-derived products. It is estimated that beer consumption per head in the Middle Ages in Western Europe was about 5 to 10 times higher than it is today.

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