Impact of the brewing process on the concentration of silicon in lager beer

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61389005%3A_____%2F14%3A00436119" target="_blank" >RIV/61389005:_____/14:00436119 - isvavai.cz</a>

Alternative codes found

RIV/60461373:22330/14:43897083

Result on the web

<a href="http://dx.doi.org/10.1002/jib.148" target="_blank" >http://dx.doi.org/10.1002/jib.148</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/jib.148" target="_blank" >10.1002/jib.148</a>

Result language

angličtina

Original language name

Impact of the brewing process on the concentration of silicon in lager beer

Original language description

Silicon is an important trace element that is believed to be essential, especially for the proper functioning of connective tissues. Beer is claimed to be an excellent source of bioavailable silicon. However, little is known about the impact of the brewing process on the concentration of silicon in beer. To clarify this relationship, the concentration of silicon in various lager beer samples was determined by instrumental neutron activation analysis, and the mass balance of silicon during the brewing process was calculated. The concentration of silicon ranged from 13.7 to 44.2mg/L and was highly dependent on the type and quantity of the raw materials used, as well as on the brewing technology. The concentration of silicon in beers of the same brands brewed by distinct breweries did not differ significantly. The silicon mass balance showed that the main silicon source in beer is the barley malt and that the concentration of silicon in solution increases significantly after mashing, wher

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

Result was created during the realization of more than one project. More information in the Projects tab.

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2014

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of the Institute of Brewing

ISSN

0046-9750

e-ISSN

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Volume of the periodical

120

Issue of the periodical within the volume

4

Country of publishing house

GB - UNITED KINGDOM

Number of pages

5

Pages from-to

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UT code for WoS article

000344242900016

EID of the result in the Scopus database

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