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Malt Lymphomas by Emanuele Zucca
MALT Lymphomas is a multidisciplinary book that covers all the aspects of MALT lymphomas, from the molecular biology, the aetiology and the pathology, to all the possible therapeutic approaches. Extranodal marginal zone B cell lymphoma of MALT type (MALT lymphoma) is one of the lymphoma subtypes that has allowed us some of the most interesting steps forward in the understanding and treatment of human cancers. The eight contributions have been written by a team of international experts and represent an essential reading for oncologists, haematologists, gastroenterologists, pathologists and all the other physicians and researchers involved in cancer. The book is also supported by a series of figures illustrating the histology and the clinical features and the treatment.
Malts And Malting by D.E. Briggs
This book gives a comprehensive overview of malts and malt competitors, how they are made and evaluated. Summary-outlines of the malting process and malt-using processes are followed by consideration of the structures, germinative physiology and biochemistry of cereal grains. Particular attention is paid to barley, but the malting of other cereal is described. The successive stages of malting are then considered. Topics covered include the selection and purchase of grain, its evaluation and how it is handled and stored. The types of equipment used by maltsters are described and experimental malting techniques outlined. A section devoted to the production and characteristics of materials that compete with malts, including industrial enzymes, sugar preparations and mash-tun adjuncts. The principles of malt evaluation are explained, and the effect of altering malting conditions summarized. This book should be of direct value to maltsters, brewers, distillers, foodstuff manufacturers and other malt users as well as being of more general interest to food scientists and technologists in academic research institutions.
Malting And Brewing Science Malt And Sweet Wort by D.E. Briggs
These two exceptional volumes, both part of the second edition of a we ll established textbook, explore the biological, biochemical and chemi cal aspects of malting and brewing science. Focusing on the scientific principles behind the selection of raw materials and their processing, these two insightful text include brief descriptions of the equipmen t used.
An Historical Account Of The Malt Trade And Laws by William Ford (maltster.)
Malt by John Mallett
Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of this key ingredient used in virtually all beers. This book provides a comprehensive overview of malt, with primary focus on barley, from the field through the malting process. With primers on history, agricultural development and physiology of the barley kernel, John Mallett (Bell’s Brewery, Inc.) leads us through the enzymatic conversion that takes place during the malting process. A detailed discussion of enzymes, the Maillard reaction, and specialty malts follows. Quality and analysis, malt selection, and storage and handling are explained. This book is of value to all brewers, of all experience levels, who wish to learn more about the role of malt as the backbone of beer.
Genetics And Improvement Of Barley Malt Quality by Guoping Zhang
Genetics and Improvement of Barley Malt Quality presents up-to-date developments in barley production and breeding. The book is divided into nine chapters, including barley production and consumption, germplasm and utilization, chemical composition, protein and protein components, carbohydrates and sugars, starch degrading enzymes, endosperm cell walls and malting quality, genomics and malting quality improvement, and marker-assisted selection for malting quality. The information will be especially useful to barley breeders, malsters, brewers, biochemists, barley quality specialists, molecular geneticists, and biotechnologists. This book may also serve as reference text for post-graduate students and barley researchers. The authors for each chapter are the experts and frontier researchers in the specific areas. Professor Guoping Zhang is a barley breeder and crop physiologist in Department of Agronomy, Zhejiang University of China. Dr. Chengdao Li is a senior molecular geneticist and barley breeder in Department of Agriculture & Food, Western Australia. He is also an adjunct professor in Murdoch University of Australia and Zhejiang University of China.
Alcohol use continues to be one of the most serious and complex social and health-related problems affecting the African American community today. A review of the literature suggested that African American drink less but suffer from more negative consequences of drinking. Although African Americans are only 14% of the population, they are reported to consume 30% of malt liquor beers. Most surveys which seek to measure alcohol consumption patterns for African American men refer to questions related to mainstream alcohol types. For African American men, the literature has not addressed these phenomena nor adequately provided a culturally specific theoretical framework by which to start addressing these issues. The present study uses an Africentric perspective based on the Association of Black Psychologist Behavioral Change Model (Nobels, et.al. 1998) to provide the conceptual framework for understanding the influence that age, level of education, and employment status have on African American men's knowledge, attitudes and malt liquor beer drinking behavior.
Single Malt And Scotch Whisky by Daniel Lerner
Packed with photographs and infographics that illuminate the history and myriad aspects of making 'a wee dram,' here's a delightful guide to hundreds of brands and varieties of single malt and scotch whiskies. This guide to single malt and Scotch whiskey is an essential resource for novices and seasoned experts alike. It includes more than 200 brands and varieties of Scotch and single malt whiskey. Ratings and detailed information on Scotch and the Scotch industry are included. Information on each brand includes the varieties' strength, aroma, flavor, and distinguishing characteristics. The history and lore of single malt and Scotch whisky is shown in both text and color photographs.
Malt Lymphoma: New Insights for the Healthcare Professional / 2012 Edition is a ScholarlyPaper™ that delivers timely, authoritative, and intensively focused information about Malt Lymphoma in a compact format. The editors have built Malt Lymphoma: New Insights for the Healthcare Professional / 2012 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Malt Lymphoma in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Malt Lymphoma: New Insights for the Healthcare Professional / 2012 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.
Barley And Malt by A. H. Cook
Barley and Malt: Biology, Biochemistry, Technology focuses on the properties, characteristics, production, and malting of barley. The selection first discusses the botany of the barley plant and the science of malting barley production, including description of the barley plant, malting quality, and conditions influencing the yield and quality of malting barley. The text also takes a look at the breeding and identification of barley varieties. The publication elaborates on the diseases of barley and their control and evaluation of malting barley. Discussions focus on the diseases affecting yield of grain, kernel size and composition, nematodes and insects that damage barley, and evaluation of barley varieties. The book also examines malting technology, nature of malting process, and the structural chemistry of barley and malt. Topics include treatment of barley before malting, germination, changes in the endosperm, polyphenols and phenolic acids, and starch. The selection is a dependable reference for readers interested in the production and malting of barley.