This compilation provides a critical review of a tailor-made concept for the production of beer with high biological value, reviewing the changes in phenolic capacity and antioxidant activity of malt and hops as the main phenolic component sources in beer. A conceptualization and characterization of craft beer and a full description of the "craft beer revolution" phenomenon is provided, elucidating the increasing consumption of this beverage. A concluding study assesses the antioxidant activity of beer mainly due to endogenous phenolic compounds with high bioavailability, Maillard reaction products and sulfites.

Book Information
ISBN 9781536184143
Author Armand Legault
Format Paperback
Page Count 144
Imprint Nova Science Publishers Inc
Publisher Nova Science Publishers Inc
Weight(grams) 152g