Effects of silica gel on reduction in gluten during several beer brewing stages-Reference-Cited by-同舟云学术

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

Published:2016-02-22 Issue:4 Volume:51 Page:920-928
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Benítez Elisa I.¹²,Acquisgrana María R.¹,Peruchena Nélida M.²,Sosa Gladis L.¹,Lozano Jorge E.³

Affiliation:

1. Laboratorio de Química Teórica y Experimental (QuiTEx); Universidad Tecnológica Nacional Facultad Regional Resistencia; French 414 Resistencia Argentina

2. IQUIBA-NEA (UNNE-CONICET); Avenida Libertad 5460 Corrientes Argentina

3. PLAPIQUI (UNS-CONICET); Camino La Carrindanga Km.7 Bahía Blanca 8000 Argentina

Funder

Facultad Regional Resistencia-Universidad Tecnológica Nacional

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference28 articles.

1. Analysis of protein and total usable nitrogen in beer and wine using a microwell ninhydrin assay;Abernathy;Journal of the Institute of Brewing,2009

2. Fractal dimension and mechanism of aggregation of apple juice particles;Benítez;Food Science and Technology International,2010

3. Turbidimetric behavior of colloidal particles in beer before filtration process;Benítez;Food and Bioprocess Technology,2013

4. FERImage: an interactive program for fractal dimension, dper and dmin calculation;Bianchi;Scanning,2001

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