[...]... Capacity of Beers Justin A Fegredo, Max C.Y Wong, Helen Wiseman and Victor R Preedy Methods for the HPLC Analysis of Phenolic Compounds and Flavonoids in Beer Pavel Jandera Methods for the Assay of Iso-␣-acids and Reduced Iso-␣-acids in Beer Gerd Vanhoenacker and Pat Sandra Methods for Determining Biogenic Amines in Beer Anastasia Zotou and Zacharenia Loukou Beer and ESR Spin Trapping Kevin Huvaere and Mogens... understanding of beer and beer- related science from brewing to the isolation beer- related compounds This book is designed to provide insight into the possibilities of the role of beer in health maintenance as well as prevention of diseases Contributors are authors of international and national standing, leaders in the field and trend-setters Emerging fields of science and important discoveries relating to beer. .. S Loret 10 Biogenic Polyamines in Beer Valentin Lozanov 98 106 11 Hydride- and Non-hydride-Forming Elements in Beer Determined by Plasma Spectrometric Techniques (ICP-AES and ICP-MS) 112 Grethe Wibetoe and Alemayehu Asfaw 12 Phenolic Compounds in Beer 124 Clarissa Gerhäuser and Hans Becker 13 Conjugated Trans-2-Nonenal in Beer 145 Estera Szwajcer Dey and Andrzej Gamian 14 Beer Spoilage Lactic Acid... software Inside the US and Canada, please call 1-8 0 0-4 0 1-9 962; Inside the UK, 0-0 80 0-6 92 9-0 100; Rest of the World call + 1-3 1 4-8 7 2-8 370 You may also fax your questions to + 1-3 1 4-9 9 7-5 080 or contact Technical support by email at online.help@elsevier.com Beer in Health and Disease Prevention Edited by Victor R Preedy 1 Brewer’s Yeasts Strains and Effects on Beer Composition Marisa Manzano and Giuseppe Comi... wort and beer Protein content in barley ranges between 8% and 13.5% One-third may end up in the final beer Protein is found in the embryo and mostly in the endosperm (Figure 1.1) It is divided into four fractions: albumins, soluble in distilled water; globulins, soluble in weak hydrochloric acid; prolamins, soluble in alcoholic solutions; and gutelins, soluble in weak bases Prolamins and gutelins are... world Beer in Health and Disease Prevention ISBN: 97 8-0 -1 2-3 7389 1-2 Water, malt, hops, and yeast are the four main ingredients for manufacturing beer Quality and suitability of these ingredients is absolutely vital for a tasty and beneficial Copyright © 2009 Elsevier Inc All rights of reproduction in any form reserved 4 Beer Making, Hops and Yeast product, as they are for cooking Purchasing of raw materials... at delivery to the maltings by rapid tests Germinative capacity is the percentage of alive to dead grains and should be Ͼ95% in rapid tests; Ͼ96% after cleaning and sorting in storage Non-germinating grains retained as raw during malting may become infected by mildew and bacteria Higher molecular -glucan is dissolved from such grains during mashing This can cause lautering and filtration problems downstream... important for malting and mashing are displayed in Table 1.1 Different enzymes are subdivided into endo- and exo-peptidases Hydrolytic enzymes like ␣-amylase, limit dextrinase, and endo-peptidase are produced during germination (de novo) This enzyme induction is provided by gibberellins acid and gibberellins A1 Table 1.1 Occurrence of important enzymes during malting and mashing Mashing Malting Enzyme Barley... Julfikar Hossain, Hirofumi Koda and Yoshinobu Kiso 19 Role of Apigenin in Human Health and Disease Sanjeev Shukla and Sanjay Gupta 202 20 Obesity and Quercetin and Rutin Usage 217 Małgorzata Zielin ´ska-Przyjemska and Agnieszka Dobrowolska-Zachwieja 21 Quercetin and Cardiovascular Protection: What is the Evidence? Ewa Ignatowicz 22 Smooth Muscle Cell Proliferation and Caffeic Acid Jin-Wen Xu and Katsumi... Use in Cancer Barbara Vanhoecke, Marc Bracke, Jerina Boelens, Sofie Lust and Fritz Offner Anti-cancer Property of Epicatechin Gallate in Colon Cancer Cells Seung Joon Baek and Seong-Ho Lee Use of Quercetin in Prostate Cancer Cell Charles Y.F Young Beer and Prevention of Heterocyclic Amine-Induced DNA Adducts and O6-methylguanine Sakae Arimoto-Kobayashi Techniques for Assessing Anti-cancer Effects of Beer . alt="" Beer in Health and Disease Prevention This page intentionally left blank Beer in Health and Disease Prevention Edited by Victor R. Preedy Department of Nutrition and Dietetics King’s College. Iso- ␣ -acids and Reduced Iso- ␣ -acids in Beer 1015 Gerd Vanhoenacker and Pat Sandra 100. Methods for Determining Biogenic Amines in Beer 1031 Anastasia Zotou and Zacharenia Loukou 101. Beer. Polyamines in Beer 106 Valentin Lozanov 11. Hydride- and Non-hydride-Forming Elements in Beer Determined by Plasma Spectrometric Techniques (ICP-AES and ICP-MS) 112 Grethe Wibetoe and Alemayehu