Rheology of Beer - Stanciu, Ioana
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The book entitled "Rheology of beer" is structured in 4 chapters: brewing technology, comparation of rheological properties of hopped wort and malt wort, rheological and microbiological characteristics of hops and hot trub particles formed during beer production and tribo-rheology of alcoholic and non-alcoholic beer. Chapter 1 includes the subchapters: raw materials for brewing beer, procedures for obtaining malt, obtaining beer wort and beer fermentation and conditioning. Chapter 2 includes the subchapters: introduction, material and methods, sample, rheological measurement, results and…mehr

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Produktbeschreibung
The book entitled "Rheology of beer" is structured in 4 chapters: brewing technology, comparation of rheological properties of hopped wort and malt wort, rheological and microbiological characteristics of hops and hot trub particles formed during beer production and tribo-rheology of alcoholic and non-alcoholic beer. Chapter 1 includes the subchapters: raw materials for brewing beer, procedures for obtaining malt, obtaining beer wort and beer fermentation and conditioning. Chapter 2 includes the subchapters: introduction, material and methods, sample, rheological measurement, results and discussion and conclusions. Chapter 3 is entitled: rheological and microbiological characteristics of hops and hot trub particles formed during beer production and chapter 4: tribo-rheology of alcoholic and non-alcoholic beer.
Autorenporträt
Dr Stanciu obtained her PhD degree in Chemistry in 2008, focusing on the study of mineral oil polymer additives. Since 2005, she has participated in numerous national and international conference. Also, she has published papers in both national and international journals, primarily on the study of multi-grade oils, canola oils, and sunflower oil.