Front Cover -- Beer in Health and Disease Prevention -- Copyright Page -- Contents -- List of Contributors -- Preface -- Foreword -- Part I: General Aspects of Beer and Constituents -- (i) Beer Making, Hops and Yeast -- Chapter 1 Overview of Manufacturing Beer: Ingredients, Processes, and Quality Criteria -- Abstract -- List of Abbreviations -- Introduction -- Raw Materials -- Making Beer -- Quality Criteria of Beer -- Non-alcoholic beer and other brewing technologies -- Summary Points -- References -- Chapter 2 Non-lager Beer -- Abstract -- Introduction -- Top Fermented Beer Production -- Beer Types -- References -- Chapter 3 Lager Beer -- Abstract -- List of Abbreviations -- Introduction -- Beer Production -- Beer Types -- Pilsner -- European Amber Lager -- Dark Lager -- Bock -- References -- Chapter 4 Traditional and Modern Japanese Beers: Methods of Production and Composition -- Abstract -- Introduction -- Japanese Beer Production and Consumption Volumes -- History of Japanese Beer -- Traditional Japanese Beer Production Methods -- Modern Beer Production Methods -- Changes in Beer Composition -- Summary Points -- References -- Chapter 5 Sorghum Beer: Production, Nutritional Value and Impact upon Human Health -- Abstract -- List of Abbreviations -- Introduction -- Sorghum Beer in the Present Chad Society -- Nutritional Value and Impact upon Human Health -- Conclusion -- Acknowledgment -- References -- Chapter 6 Production of Alcohol-Free Beer -- Abstract -- List of Abbreviations -- Introduction -- Production Technologies -- Chemical Composition and Sensorial Properties of Alcohol-Free and Low-Alcohol Beers -- Technological Evaluation -- Summary Points -- Acknowledgments -- References -- Chapter 7 Yeast Diversity in the Brewing Industry -- Abstract -- List of Abbreviations -- Introduction -- Yeast Biodiversity -- Species Involved in Brewing.

Methods to Increase the Diversity -- Future Trends -- Summary Points -- Acknowledgments -- References -- Chapter 8 The Brewer's Yeast Genome: From Its Origins to Our Current Knowledge -- Abstract -- List of Abbreviations -- Introduction -- Objective of This Chapter -- Brewing Yeasts Taxonomy and Nomenclature -- Characteristics of Ale and Lager Yeasts -- Conclusions -- Summary Points -- Acknowledgments -- References -- Chapter 9 Flocculation in Saccharomyces Cerevisiae -- Abstract -- List of Abbreviations -- Introduction -- Types of Yeast Aggregation -- Yeast Flocculation and Beer Production -- Measurement of Yeast Flocculation -- Physiology of Yeast Flocculation -- Genetic Control of Yeast Flocculation -- Mechanism of Yeast Flocculation -- The Flocculation Cycle -- To Be or Not to Be Flocculent: The Art of Survival? -- Summary Points -- References -- Chapter 10 Use of Amylolytic Enzymes in Brewing -- Abstract -- List of Abbreviations -- Introduction -- Amylases in Traditional Brewing -- The Role of Amylases in Modern Brewing -- Summary Points -- References -- (ii) Beer Drinking -- Chapter 11 Trends of Beer Drinking in Europe -- Abstract -- List of Abbreviations -- Introduction -- Nordic Countries -- Central European Countries -- Southern European Countries -- Former USSR and Eastern European Countries -- Conclusion -- Summary Points -- References -- Chapter 12 Trends of Beer Drinking: Rest of the World -- Abstract -- List of Abbreviations -- Introduction -- North America -- Central America and the Caribbean -- South America -- Asia-Pacific Region -- Mediterranean Non-European Countries -- Africa -- Conclusion -- Summary Points -- References -- Chapter 13 Beer Consumption Patterns in Northern Ireland -- Abstract -- List of Abbreviations -- Introduction -- Alcohol Use/Misuse in Northern Ireland -- Beer Consumption.

Drinking Patterns Among the Young People of Northern Ireland -- Young Adult Drinkers in Northern Ireland -- Quantity of Consumption -- Mixed Drinks -- Students/Non-students -- Place of Alcohol Consumption -- Conclusion -- Summary Points -- References -- Chapter 14 Beer Consumption in Teenagers in Brazzaville (Congo) -- Abstract -- List of Abbreviations -- Introduction -- Alcohol Consumption in Brazzaville -- Beer Consumption Amongst Teenagers -- Underlying Causes for Teenage Drinking -- Type of Beer Consumption Amongst Teenagers -- Conclusion -- Summary Points -- References -- Chapter 15 Personality Characteristics Associated with Drinking and Beverage Preference -- Abstract -- Introduction -- A Psychology of Drinking Behavior -- The Disease Model of Alcoholism -- Personality Traits and Beverage Choice -- Personality Characteristics Associated with Alcoholic Beverage Preference -- Summary -- Summary Points -- References -- Chapter 16 Beer and Current Mood State -- Abstract -- Introduction -- Current Mood States -- Cue Reactivity -- Outcome Expectancies -- Drinking Motives -- Attributional Processes -- Summary Points -- References -- Chapter 17 Female Beer Drinking and the Morning After -- Abstract -- List of Abbreviations -- Consumption Patterns -- Alcohol Pharmacokinetics -- The Experience of Hangover -- Delayed (Hangover) Effects of Alcohol Consumption -- Search and Review of Articles on the Topic -- Beer-Induced Hangover and Performance in Females -- Conclusions -- Summary Points -- Acknowledgments -- References -- Chapter 18 Beer Consumption During Pregnancy -- Abstract -- Introduction -- Beer Preference During Pregnancy -- Social vs. Heavy Alcohol Consumption -- Binge Drinking During Pregnancy -- Limitations with Animal and Human Investigations -- Prevention of Beer Drinking During Pregnancy -- Counseling During Pregnancy.

Drug Therapy During Pregnancy -- Beer and Breastfeeding -- Summary Points -- References -- Chapter 19 Beer and Other Alcoholic Beverages: Implications for Dependence, Craving and Relapse -- Abstract -- List of Abbreviations -- Introduction -- Main Text -- Summary Points -- References -- (iii) Beer Composition and Properties -- Chapter 20 Beer Composition: An Overview -- Abstract -- List of Abbreviations -- Introduction -- Trace Elements -- References -- Chapter 21 Identification of Taste- and Aroma-Active Components of Beer -- Abstract -- List of Abbreviations -- Introduction -- Sources of Beer Flavor -- Approaches to the Detection of Taste- and Aroma-Active Compounds in Beer -- Experimental Techniques -- The Challenges of Relating Sensory and Analytical Data -- Future Perspectives: Detection of Non-sensory Components of Physiological Significance -- Conclusions -- Summary Points -- References -- Chapter 22 Hop Essential Oil: Analysis, Chemical Composition and Odor Characteristics -- Abstract -- List of Abbreviations -- Introduction -- Variation and Changes in Composition -- Analysis and Characterization of Hop Essential Oil -- Composition of Hop Essential Oil -- Odor Characteristics of Hop Essential Oil -- Hop Aroma in Beer -- Methods of Extraction -- Essential Oil Fractionation -- Concluding Remarks -- Summary Points -- References -- Chapter 23 Ethanol Content of Beer Sold in the United States: Variation Over Time, Across States and by Individual Drinks -- Abstract -- List of Abbreviations -- Introduction -- US Beer Types and Brand % ABV -- Time Trends in % ABV and Beer Consumption -- State Differences in % ABV and Type Shares -- Alcohol Content of Beer Drinks -- Limitations and Measurement Issues -- Concluding Remarks -- Summary Points -- References -- Chapter 24 Soluble Proteins of Beer -- Abstract -- List of Abbreviations -- Introduction.

Beer Concentrate Heat-Stable Barley Albumins -- Structural Maturation of Proteins and Development of Beer Foam -- Proteins and Beer Haze -- Conclusion -- References -- Chapter 25 Amino Acids in Beer -- Abstract -- List of Abbreviations -- Introduction -- Nitrogenous Compounds -- Amino Acids in Barley -- Amino Acids in Brewing Process -- Amino Acids in Final Beer -- References -- Chapter 26 Purines in Beer -- Abstract -- List of Abbreviations -- Introduction -- Analysis of Purines in Beer -- Purines in Beer and Other Beverages -- Comparison of Purines Between Beer and Other Beverages -- Effects of Purines on the Serum Concentration and Urinary Excretion of Uric Acid -- Effects of Purines in Beer and Happo-shu, on Plasma Concentration of Urate -- Effects of Beer and Other Alcoholic Beverages on Serum Urate Levels -- Summary points -- References -- Chapter 27 Beer Carbohydrates -- Abstract -- List of Abbreviations -- Introduction -- Origin of Beer Carbohydrates -- Wort Carbohydrates -- Beer Carbohydrates -- Carbohydrate Contents in New Brewing Styles -- Summary Points -- References -- Chapter 28 Dietary Fiber in Beer: Content, Composition, Colonic Fermentability, and Contribution to the Diet -- Abstract -- List of Abbreviations -- Introduction -- Dietary Fiber -- Carbohydrates and DF in Beer -- Content and Composition of DF in Beer -- Fermentability of Beer DF -- Contribution of Beer to DF Intake in the Diet -- Are Polysaccharides the Only Constituent of DF in Beer? -- Summary Points -- References -- Chapter 29 Beer and Arabinoxylan -- Abstract -- The Structure of Arabinoxylan -- Arabinoxylan in the Endosperm Cell Wall -- Arabinoxylan in the Husk and Aleurone Layers -- Genetic and Environmental Variation -- Effects in Malting -- Impacts on Brewing -- Enzymic Degradation During Malting -- Conclusions -- Summary Points -- References.

Chapter 30 Histamine in Beer.