Effects of silica gel on reduction in gluten during several beer brewing stages

Autores
Benitez, Elisa Ines; Acquisgrana, María del Rosario; Peruchena, Nelida Maria; Sosa, Gladis Laura; Lozano, Jorge Enrique
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Beer is an alcoholic beverage made with barley as a basic raw material, and therefore, it is not suitablefor people with coeliac disease. During the brewing process, the elimination of the haze-active precursoris performed at the stabilisation stage. Some breweries use silica gel (SG) as stabilisation precursor. Thiswork presents the studies conducted to identify the stage where the addition of SG is more convenient inorder to reduce gluten, and the effect on the yeast nutritional value due its incorporation. The incorporationof SG during fermentation allows the reduction in more gluten than the others brewery stages studied,without changing significantly the yeast nutritional value of beer. Furthermore, the use of SGpromotes the reduction in polysaccharides which obstruct filtration.
Fil: Benitez, Elisa Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Basica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Cs.exactas Naturales y Agrimensura. Instituto de Química Basica y Aplicada del Nordeste Argentino; Argentina. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina
Fil: Acquisgrana, María del Rosario. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Peruchena, Nelida Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Basica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Cs.exactas Naturales y Agrimensura. Instituto de Química Basica y Aplicada del Nordeste Argentino; Argentina
Fil: Sosa, Gladis Laura. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Materia
Barley
Beverages
Gluten
Proteins
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/26954
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effects of silica gel on reduction in gluten during several beer brewing stagesBenitez, Elisa InesAcquisgrana, María del RosarioPeruchena, Nelida MariaSosa, Gladis LauraLozano, Jorge EnriqueBarleyBeveragesGlutenProteinshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Beer is an alcoholic beverage made with barley as a basic raw material, and therefore, it is not suitablefor people with coeliac disease. During the brewing process, the elimination of the haze-active precursoris performed at the stabilisation stage. Some breweries use silica gel (SG) as stabilisation precursor. Thiswork presents the studies conducted to identify the stage where the addition of SG is more convenient inorder to reduce gluten, and the effect on the yeast nutritional value due its incorporation. The incorporationof SG during fermentation allows the reduction in more gluten than the others brewery stages studied,without changing significantly the yeast nutritional value of beer. Furthermore, the use of SGpromotes the reduction in polysaccharides which obstruct filtration.Fil: Benitez, Elisa Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Basica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Cs.exactas Naturales y Agrimensura. Instituto de Química Basica y Aplicada del Nordeste Argentino; Argentina. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; ArgentinaFil: Acquisgrana, María del Rosario. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Peruchena, Nelida Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Basica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Cs.exactas Naturales y Agrimensura. Instituto de Química Basica y Aplicada del Nordeste Argentino; ArgentinaFil: Sosa, Gladis Laura. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; ArgentinaFil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaWiley2016-02-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/26954Benitez, Elisa Ines; Acquisgrana, María del Rosario; Peruchena, Nelida Maria; Sosa, Gladis Laura; Lozano, Jorge Enrique; Effects of silica gel on reduction in gluten during several beer brewing stages; Wiley; International Journal of Food Science and Technology; 51; 4; 22-2-2016; 920-9280950-5423CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.13053/abstractinfo:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.13053info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:35:12Zoai:ri.conicet.gov.ar:11336/26954instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:35:12.372CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effects of silica gel on reduction in gluten during several beer brewing stages
title Effects of silica gel on reduction in gluten during several beer brewing stages
spellingShingle Effects of silica gel on reduction in gluten during several beer brewing stages
Benitez, Elisa Ines
Barley
Beverages
Gluten
Proteins
title_short Effects of silica gel on reduction in gluten during several beer brewing stages
title_full Effects of silica gel on reduction in gluten during several beer brewing stages
title_fullStr Effects of silica gel on reduction in gluten during several beer brewing stages
title_full_unstemmed Effects of silica gel on reduction in gluten during several beer brewing stages
title_sort Effects of silica gel on reduction in gluten during several beer brewing stages
dc.creator.none.fl_str_mv Benitez, Elisa Ines
Acquisgrana, María del Rosario
Peruchena, Nelida Maria
Sosa, Gladis Laura
Lozano, Jorge Enrique
author Benitez, Elisa Ines
author_facet Benitez, Elisa Ines
Acquisgrana, María del Rosario
Peruchena, Nelida Maria
Sosa, Gladis Laura
Lozano, Jorge Enrique
author_role author
author2 Acquisgrana, María del Rosario
Peruchena, Nelida Maria
Sosa, Gladis Laura
Lozano, Jorge Enrique
author2_role author
author
author
author
dc.subject.none.fl_str_mv Barley
Beverages
Gluten
Proteins
topic Barley
Beverages
Gluten
Proteins
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Beer is an alcoholic beverage made with barley as a basic raw material, and therefore, it is not suitablefor people with coeliac disease. During the brewing process, the elimination of the haze-active precursoris performed at the stabilisation stage. Some breweries use silica gel (SG) as stabilisation precursor. Thiswork presents the studies conducted to identify the stage where the addition of SG is more convenient inorder to reduce gluten, and the effect on the yeast nutritional value due its incorporation. The incorporationof SG during fermentation allows the reduction in more gluten than the others brewery stages studied,without changing significantly the yeast nutritional value of beer. Furthermore, the use of SGpromotes the reduction in polysaccharides which obstruct filtration.
Fil: Benitez, Elisa Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Basica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Cs.exactas Naturales y Agrimensura. Instituto de Química Basica y Aplicada del Nordeste Argentino; Argentina. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina
Fil: Acquisgrana, María del Rosario. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Peruchena, Nelida Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Basica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Cs.exactas Naturales y Agrimensura. Instituto de Química Basica y Aplicada del Nordeste Argentino; Argentina
Fil: Sosa, Gladis Laura. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
description Beer is an alcoholic beverage made with barley as a basic raw material, and therefore, it is not suitablefor people with coeliac disease. During the brewing process, the elimination of the haze-active precursoris performed at the stabilisation stage. Some breweries use silica gel (SG) as stabilisation precursor. Thiswork presents the studies conducted to identify the stage where the addition of SG is more convenient inorder to reduce gluten, and the effect on the yeast nutritional value due its incorporation. The incorporationof SG during fermentation allows the reduction in more gluten than the others brewery stages studied,without changing significantly the yeast nutritional value of beer. Furthermore, the use of SGpromotes the reduction in polysaccharides which obstruct filtration.
publishDate 2016
dc.date.none.fl_str_mv 2016-02-22
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/26954
Benitez, Elisa Ines; Acquisgrana, María del Rosario; Peruchena, Nelida Maria; Sosa, Gladis Laura; Lozano, Jorge Enrique; Effects of silica gel on reduction in gluten during several beer brewing stages; Wiley; International Journal of Food Science and Technology; 51; 4; 22-2-2016; 920-928
0950-5423
CONICET Digital
CONICET
url http://hdl.handle.net/11336/26954
identifier_str_mv Benitez, Elisa Ines; Acquisgrana, María del Rosario; Peruchena, Nelida Maria; Sosa, Gladis Laura; Lozano, Jorge Enrique; Effects of silica gel on reduction in gluten during several beer brewing stages; Wiley; International Journal of Food Science and Technology; 51; 4; 22-2-2016; 920-928
0950-5423
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.13053/abstract
info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.13053
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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