| Autor: |
Dimitri van Pelt, Patrick Meire, Eric Struyf, Adriaan Smis, Jonas Schoelynck, Tom Van der Spiet, Olivier Beauchard, Floor Vandevenne, Martin J. Hodson, Anne Cools, Lúcia Barão, Sander Jacobs, Jonathan Van Bergen, K. Bal |
| Jazyk: |
angličtina |
| Rok vydání: |
2013 |
| Předmět: |
|
| Zdroj: |
Silicon |
| ISSN: |
1876-990X |
| Popis: |
Beer is a quintessential part of Belgian heritage. We performed a detailed analysis of factors controlling Si content in Belgian beers as a case study to coincide with the 2011 IBiS meeting in Antwerp (Belgium). Beer is one of the richest dietary sources of Si. Three decades of research have yielded evidence of a role for Si in human physiology: it plays an essential role in bone mineral density and reduces the biological availability of aluminium. We analysed 119 Belgian beers: highest dissolved Si concentrations were found in high fermentation, traditionally brewed ales. Concentrations ranged between 214 and 2,071 μmol L − 1. This is probably due to the complexity and length of the brewing procedure: longer, more complicated processing and presence of brewing sediment in the bottle allows more Si to dissolve out of the base products like hop, barley or even rice. As a side effect of fermentation, alcohol content was related to Si content. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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