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

Autores
Benítez, Elisa Inés; Acquisgrana, María Rosario; Peruchena, Nélida María; Sosa, Gladis Laura; Lozano, Jorge Enrique
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Benítez, Elisa Inés. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Laboratorio de Química Teórica y Experimental; Argentina.
Fil: Benítez, Elisa Inés. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: Benítez, Elisa Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química Básica y Aplicada; Argentina.
Fil: Acquisgrana, María Rosario. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Laboratorio de Química Teórica y Experimental; Argentina.
Fil: Peruchena, Nélida María. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: Peruchena, Nélida María. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química Básica y Aplicada; Argentina.
Fil: Sosa, Gladis Laura. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Laboratorio de Química Teórica y Experimental; Argentina.
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Planta Piloto de Ingeniería Química; Argentina.
Beer is an alcoholic beverage made with barley as a basic raw material, and therefore, it is not suitable for people with coeliac disease. During the brewing process, the elimination of the haze-active precursor is performed at the stabilisation stage. Some breweries use silica gel (SG) as stabilisation precursor. This work presents the studies conducted to identify the stage where the addition of SG is more convenient in order to reduce gluten, and the effect on the yeast nutritional value due its incorporation. The incorpora- tion of SG during fermentation allows the reduction in more gluten than the others brewery stages stud- ied, without changing significantly the yeast nutritional value of beer. Furthermore, the use of SG promotes the reduction in polysaccharides which obstruct filtration.
Fuente
International Journal of Food Science and Technology, 2016, vol. 51, p. 920-928.
Materia
Barley
Beverages
Gluten
Proteins
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
Institución
Universidad Nacional del Nordeste
OAI Identificador
oai:repositorio.unne.edu.ar:123456789/60064
Acceder
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network_acronym_str RIUNNE
repository_id_str 4871
network_name_str Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
spelling Effects of silica gel on reduction in gluten during several beer brewing stagesBenítez, Elisa InésAcquisgrana, María RosarioPeruchena, Nélida MaríaSosa, Gladis LauraLozano, Jorge EnriqueBarleyBeveragesGlutenProteinsFil: Benítez, Elisa Inés. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Laboratorio de Química Teórica y Experimental; Argentina.Fil: Benítez, Elisa Inés. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.Fil: Benítez, Elisa Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química Básica y Aplicada; Argentina.Fil: Acquisgrana, María Rosario. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Laboratorio de Química Teórica y Experimental; Argentina.Fil: Peruchena, Nélida María. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.Fil: Peruchena, Nélida María. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química Básica y Aplicada; Argentina.Fil: Sosa, Gladis Laura. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Laboratorio de Química Teórica y Experimental; Argentina.Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Planta Piloto de Ingeniería Química; Argentina.Beer is an alcoholic beverage made with barley as a basic raw material, and therefore, it is not suitable for people with coeliac disease. During the brewing process, the elimination of the haze-active precursor is performed at the stabilisation stage. Some breweries use silica gel (SG) as stabilisation precursor. This work presents the studies conducted to identify the stage where the addition of SG is more convenient in order to reduce gluten, and the effect on the yeast nutritional value due its incorporation. The incorpora- tion of SG during fermentation allows the reduction in more gluten than the others brewery stages stud- ied, without changing significantly the yeast nutritional value of beer. Furthermore, the use of SG promotes the reduction in polysaccharides which obstruct filtration.Institute of Food Science and Technology. Oxford University Press2016info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfp. 920-928application/pdfBenítez, Elisa Inés, et al., 2016. Effects of silica gel on reduction in gluten during several beer brewing stages. International Journal of Food Science and Technology. Oxford: Institute of Food Science and Technology. Oxford University Press, vol. 51, p. 920-928. E-ISSN 1365-2621. DOI https://doi.org/10.1111/ijfs.130530950-5423http://repositorio.unne.edu.ar/handle/123456789/60064International Journal of Food Science and Technology, 2016, vol. 51, p. 920-928.reponame:Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)instname:Universidad Nacional del Nordesteenghttps://doi.org/10.1111/ijfs.13053https://academic.oup.com/ijfst/article/51/4/920/7774776info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/2.5/ar/Atribución-NoComercial-SinDerivadas 2.5 Argentina2026-02-26T14:06:02Zoai:repositorio.unne.edu.ar:123456789/60064instacron:UNNEInstitucionalhttp://repositorio.unne.edu.ar/Universidad públicaNo correspondehttp://repositorio.unne.edu.ar/oaiososa@bib.unne.edu.ar;sergio.alegria@unne.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:48712026-02-26 14:06:02.795Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) - Universidad Nacional del Nordestefalse
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
Benítez, Elisa Inés
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 Benítez, Elisa Inés
Acquisgrana, María Rosario
Peruchena, Nélida María
Sosa, Gladis Laura
Lozano, Jorge Enrique
author Benítez, Elisa Inés
author_facet Benítez, Elisa Inés
Acquisgrana, María Rosario
Peruchena, Nélida María
Sosa, Gladis Laura
Lozano, Jorge Enrique
author_role author
author2 Acquisgrana, María Rosario
Peruchena, Nélida María
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
dc.description.none.fl_txt_mv Fil: Benítez, Elisa Inés. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Laboratorio de Química Teórica y Experimental; Argentina.
Fil: Benítez, Elisa Inés. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: Benítez, Elisa Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química Básica y Aplicada; Argentina.
Fil: Acquisgrana, María Rosario. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Laboratorio de Química Teórica y Experimental; Argentina.
Fil: Peruchena, Nélida María. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: Peruchena, Nélida María. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química Básica y Aplicada; Argentina.
Fil: Sosa, Gladis Laura. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Laboratorio de Química Teórica y Experimental; Argentina.
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Planta Piloto de Ingeniería Química; Argentina.
Beer is an alcoholic beverage made with barley as a basic raw material, and therefore, it is not suitable for people with coeliac disease. During the brewing process, the elimination of the haze-active precursor is performed at the stabilisation stage. Some breweries use silica gel (SG) as stabilisation precursor. This work presents the studies conducted to identify the stage where the addition of SG is more convenient in order to reduce gluten, and the effect on the yeast nutritional value due its incorporation. The incorpora- tion of SG during fermentation allows the reduction in more gluten than the others brewery stages stud- ied, without changing significantly the yeast nutritional value of beer. Furthermore, the use of SG promotes the reduction in polysaccharides which obstruct filtration.
description Fil: Benítez, Elisa Inés. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Laboratorio de Química Teórica y Experimental; Argentina.
publishDate 2016
dc.date.none.fl_str_mv 2016
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 Benítez, Elisa Inés, et al., 2016. Effects of silica gel on reduction in gluten during several beer brewing stages. International Journal of Food Science and Technology. Oxford: Institute of Food Science and Technology. Oxford University Press, vol. 51, p. 920-928. E-ISSN 1365-2621. DOI https://doi.org/10.1111/ijfs.13053
0950-5423
http://repositorio.unne.edu.ar/handle/123456789/60064
identifier_str_mv Benítez, Elisa Inés, et al., 2016. Effects of silica gel on reduction in gluten during several beer brewing stages. International Journal of Food Science and Technology. Oxford: Institute of Food Science and Technology. Oxford University Press, vol. 51, p. 920-928. E-ISSN 1365-2621. DOI https://doi.org/10.1111/ijfs.13053
0950-5423
url http://repositorio.unne.edu.ar/handle/123456789/60064
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://doi.org/10.1111/ijfs.13053
https://academic.oup.com/ijfst/article/51/4/920/7774776
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Atribución-NoComercial-SinDerivadas 2.5 Argentina
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Atribución-NoComercial-SinDerivadas 2.5 Argentina
dc.format.none.fl_str_mv application/pdf
p. 920-928
application/pdf
dc.publisher.none.fl_str_mv Institute of Food Science and Technology. Oxford University Press
publisher.none.fl_str_mv Institute of Food Science and Technology. Oxford University Press
dc.source.none.fl_str_mv International Journal of Food Science and Technology, 2016, vol. 51, p. 920-928.
reponame:Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
instname:Universidad Nacional del Nordeste
reponame_str Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
collection Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
instname_str Universidad Nacional del Nordeste
repository.name.fl_str_mv Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) - Universidad Nacional del Nordeste
repository.mail.fl_str_mv ososa@bib.unne.edu.ar;sergio.alegria@unne.edu.ar
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score 13.176822

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