Beer : Health and Nutrition

More documents

Recommendations

Info

Table 3.1 (Continued.) The Basics of Malting and Brewing 51 Component Content (in mg/L unless otherwise indicated)† Cystine 6 Potassium 493 Sodium 30 Calcium 34 Magnesium 107 Phosphorus 308 Copper 0.07 Iron 0.09 Manganese 0.17 Zinc 0.06 Silicon 107 Sulphate 176 Chloride 179 Nitrate 23 Thiamine 33 µg/L Ribo avin 410 µg/L Pyridoxin 650 µg/L Pantothenic acid 1632 µg/L Niacin 7875 µg/L Biotin 13 µg/L Vitamin B 12 0.1 µg/L Folic acid 82 µg/L Meso-inositol 10.1 Choline 18.1 Total polyphenols 172 Anthocyanogens 46 Catechin 5–55 Epicatechin 9–24 Rutin 1–6 Quercetin 5–125 Chlorogenic acid 2–20 Caffeic acid 2–20 Quinic acid 1–5 p-Coumaric acid 1–7 Ferulic acid 2–21 Sinapic acid 1–20 Kampferol 5–20 Myricetin 1 Gallic acid 5–29 p-Hydroxybenzoic acid 5–20 Isohumulones* 10–40 Sulphur dioxide 3.7 Putrescine 130 µg/L Tyramine 1.69 Histamine 315 µg/L Purines 134 Pyrimidines 144 Source: based on Moll (1994). *Diverse closely related molecules are present, many of them being oxidation products. †The balance is made up of organic acids (e.g. citric, acetic, malic, etc.) and various other fermentation secondary products (e.g. glycerol, propanol, ethyl acetate, iso-amyl acetate). These various components are much more signi cant for avour than wholesomeness.
52 Chapter Three or ascorbic acid (vitamin C) might be added to counter staling (Postel 1972). There is close regulation concerning the materials that are permitted. For example, in the US this is through the Food and Drug Administration (http://www.fda.gov/). However, the vast majority of the chemical constituents of beer are derived either directly from the malted barley, adjuncts, water and hops, or are produced through the metabolism of yeast during the alcoholic fermentation. In some markets, notably Germany within the German purity law of 1516 (the Reinheitsgebot), the raw materials for the production of beer are entirely restricted to malted barley, hops, yeast and water. All raw materials of malting and brewing are subject to intense scrutiny by maltsters and brewers. The main raw materials of course are barley, hops and water. Barley Speci c malting varieties of barley (Fig. 3.1) are employed for beer production, characterised by their high yield of fermentable material that is readily obtainable from the stored starch (Table 3.2). Farmers are obliged to avoid excessive use of fertilisers, for fear of boosting the protein content of the barley – high protein means low starch, which in turn means low levels of fermentable sugar. Farmers are also obliged to be sparing with the use of pesticides and to use only those that are approved. However, in Fig. 3.1 Barley in the field. The brewer produces beer from the grain.
Page 1 and 2:
Beer Health and Nutrition C. W. Bam
Page 3 and 4:
From man’s sweat and God’s love
Page 5 and 6:
© 2004 Blackwell Science Ltd a Bla
Page 8 and 9:
Contents Preface ix Acknowledgement
Page 10 and 11:
Preface John Hudson peered at me ov
Page 12 and 13:
Preface xi that incorporates a glas
Page 14:
Acknowledgements Thanks to Lou Griv
Page 17 and 18: 2 Chapter One In many cultures, esp
Page 19 and 20: 4 Chapter One nicotinic acid and ri
Page 21 and 22: (a) Fig. 1.1 Marketing slogans from
Page 23 and 24: (a) 8 Chapter One Fig. 1.2 (a)-(e)
Page 25 and 26: (c) 10 Chapter One Fig. 1.2 (Contin
Page 27 and 28: (e) 12 Chapter One Fig. 1.2 (Contin
Page 29 and 30: 14 Chapter One Table 1.2 Legal limi
Page 31 and 32: 16 Chapter One Table 1.5 Results of
Page 33 and 34: 18 Chapter One critically injure op
Page 35 and 36: 20 Chapter One Fortunately there ar
Page 37 and 38: 22 Chapter One well return to a sty
Page 39 and 40: 24 Chapter One of alcoholic parents
Page 41 and 42: 26 Chapter One same way, a wife bea
Page 43 and 44: 28 Chapter One of tolerance, accept
Page 45 and 46: 2 Beer Through History It seems tha
Page 47 and 48: 32 Chapter Two In those far-off tim
Page 49 and 50: 34 Chapter Two In Norman times ale
Page 51 and 52: 36 Chapter Two able to materials su
Page 53 and 54: 38 Chapter Two had a calori c value
Page 55 and 56: 40 Chapter Two (b) Fig. 2.1 (Contin
Page 57 and 58: 42 Chapter Two Temperance pressures
Page 59 and 60: 44 Chapter Two Table 2.2 Estimated
Page 61 and 62: 46 Chapter Two It was Dr Benjamin R
Page 63 and 64: 48 Chapter Two US was in t state to
Page 65: 50 Chapter Three Table 3.1 Composit
Page 69 and 70: 54 Chapter Three and malt, and will
Page 71 and 72: Table 3.4 National Primary Drinking
Page 73 and 74: 58 Chapter Three Table 3.4 (Continu
Page 75 and 76: Table 3.4 (Continued.) 60 Chapter T
Page 77 and 78: 62 Chapter Three Notes 1 De nitions
Page 79 and 80: 64 Chapter Three Fig. 3.3 Outline o
Page 81 and 82: 66 Chapter Three Malting The rst st
Page 83 and 84: 68 Chapter Three grainy characters
Page 85 and 86: 70 Chapter Three are fermented at v
Page 87 and 88: 72 Chapter Three later). By measuri
Page 89 and 90: 74 Chapter Three Table 3.8 (Continu
Page 91 and 92: 76 Chapter Three Table 3.10 Alcohol
Page 93 and 94: 78 Chapter Three Table 3.12 Average
Page 95 and 96: 80 Chapter Three Carbohydrates Whil
Page 97 and 98: 82 Chapter Three Lipids Barley cont
Page 99 and 100: 84 Chapter Three fatty acids. Addit
Page 101 and 102: 4 The Basics of Human Nutrition If
Page 103 and 104: Table 4.1 Nutritional recommendatio
Page 105 and 106: 90 Chapter Four Fig. 4.2 The Medite
Page 107 and 108: 92 Chapter Four acids (which the hu
Page 109 and 110: 94 Chapter Four Fibre The term is u
Page 111 and 112: 5 The Composition of Beer in Relati
Page 113 and 114: 98 Chapter Five Table 5.1 Calorific
Page 115 and 116: 100 Chapter Five Table 5.2 Calorifi
Page 117 and 118:
102 Chapter Five Table 5.4 Calorifi
Page 119 and 120:
104 Chapter Five fuel by the liver
Page 121 and 122:
106 Chapter Five Water The recommen
Page 123 and 124:
108 Chapter Five Stringer (1946) no
Page 125 and 126:
110 Chapter Five Table 5.9 Mineral
Page 127 and 128:
112 Chapter Five Fibre Various poly
Page 129 and 130:
114 Chapter Five Table 5.14 Phenoli
Page 131 and 132:
116 Chapter Five An antioxidant-ric
Page 133 and 134:
118 Chapter Five Table 5.16 Levels
Page 135 and 136:
6 The Impact of Alcohol on Health I
Page 137 and 138:
122 Chapter Six containing rather m
Page 139 and 140:
124 Chapter Six who have been the s
Page 141 and 142:
126 Chapter Six the European Parado
Page 143 and 144:
128 Chapter Six somewhat lower in m
Page 145 and 146:
130 Chapter Six et al. (1999) went
Page 147 and 148:
132 Chapter Six prime class among t
Page 149 and 150:
134 Chapter Six the blood pressure
Page 151 and 152:
136 Chapter Six Through adaptation,
Page 153 and 154:
138 Chapter Six contain signi cant
Page 155 and 156:
140 Chapter Six Juhl et al. (2001)
Page 157 and 158:
142 Chapter Six Brain and cognitive
Page 159 and 160:
144 Chapter Six Table 6.4 Amine con
Page 161 and 162:
146 Chapter Six Alcohol encourages
Page 163 and 164:
148 Chapter Six ethanol beverages s
Page 165 and 166:
150 Chapter Six We might compare th
Page 167 and 168:
152 Chapter Six cancer cells, indic
Page 169 and 170:
154 Chapter Six of the reactivity o
Page 171 and 172:
156 Chapter Seven interesting to se
Page 173 and 174:
158 Chapter Seven It is not my inte
Page 175 and 176:
160 References Barefoot JC, Gronbae
Page 177 and 178:
162 References Clarren SK & Smith D
Page 179 and 180:
164 References Fernandez JL & Simps
Page 181 and 182:
166 References Halsted CH (2003) Al
Page 183 and 184:
168 References Kaplan N (1991) Bash
Page 185 and 186:
170 References Longnecker M & MacMa
Page 187 and 188:
172 References O’Farrell TJ, Klei
Page 189 and 190:
174 References Rodriguez RJ, Mirand
Page 191 and 192:
176 References Tabata N, Ito M, Tom
Page 193 and 194:
178 References Woodson K, Albanes D
Page 195 and 196:
180 Index balance, in the diet 95,
Page 197 and 198:
182 Index headaches 144 healthcare
Page 199:
184 Index sports drinks, low alcoho
show all

Beer : Health and Nutrition

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?