Simón Navarro García *

Autor invitado por SIIC

El trabajo estudia la evolución de residuos de fungicidas triazólicos desde la malta al mosto

EVOLUCIÓN DE RESIDUOS DE FUNGICIDAS DURANTE LA ELABORACIÓN DE CERVEZA

Todas las etapas de elaboración contribuyen de manera importante a la eliminación de residuos, si bien una fracción importante queda retenida en el bagazo, subproducto empleado preferentemente en alimentación animal.

*Simón Navarro García
describe para SIIC los aspectos relevantes de su trabajo
FATE OF TRIAZOLE FUNGICIDE RESIDUES DURING MALTING, MACHING AND BOILING STAGES OF BEERMAKING
Institución principal de la investigación
*Universidad de Murcia, Murcia, España
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Referencias bibliográficas
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Navarro S, Pérez G, Mena L, Navarro G, Vela N, Valverde P. Evolución de residuos de plaguicidas desde el lúpulo (Humulus lupulus L.) a la cerveza. Cerveza y Malta 166:26-30, 2005.
Navarro S, Pérez G, Vela N, Mena L, Navarro G. Behavior of myclobutanil, propiconazole and nuarimol residues during lager beer brewing. Journal of Agricultural and Food Chemistry 53:8572-8579, 2005.
Navarro S, Pérez G, Navarro G, Mena L, Vela N. Decay of dinitroaniline herbicides and organophosphorus insecticides during brewing of lager beer. Journal of Food Protection 9:1699-1706, 2006.
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Navarro S, Pérez G, Navarro G, Mena L, Vela N. Influence of fungicide residues on the primary fermentation of young lager beer. Journal of Agricultural and Food Chemistry 55:295-1300, 2007a
Navarro S, Pérez G, Navarro G, Mena L, Vela N. Variability in the fermentation rate and colour of young lager beer as influenced by insecticide and herbicide residues. Food Chemistry 105:1495-1503, 2007b.
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Vela N, Pérez G, Navarro G, Navarro S. Gas chromatographic determination of pesticide residues in malt, spent grains, wort, and beer with electron capture detection and mass spectrometry. Journal of AOAC International 90:544-549, 2007.

Otros artículos de Simón Navarro García

Navarro S, Vela N, Pérez G, Navarro G. Effect of sterol biosynthesis-inhibiting (SBI) fungicides on the fermentation rate and quality of young ale beer. Food Chemistry (In press), 2011.

Navarro S, Vela N, Navarro G. Fate of triazole fungicide residues during malting, mashing and boiling stages of beermaking. Food Chemistry 124, 278-284, 2011.

Navarro S, Pérez G, Vela N, Navarro G. Decline of pesticide residues from barley to malt. Food Additives and Contaminants 24: 851-859, 2007.

Navarro S, Pérez G, Navarro G, Vela N. Influence of fungicide residues on the primary fementation of young lager beer. Journal of Agricultural and Food Chemistry, 55:1295-1300, 2007.

Vela N, Pérez G, Navarro G, Navarro S. Gas-chromatographic determination of pesticide residues in malt, spent rains, wort and beer with electron capture detection and mass spectrometry. Journal of AOAC International 90:544-549, 2007.

Navarro S, Pérez G, Vela N, Navarro G. Decline of pesticide residues from barley to malt. Food Additives and Contaminants 24: 851-859, 2007.



Navarro S, Pérez G, Navarro G, Mena L, Vela N. Variability in the fermentation rate and colour of young lager beer as influenced by insecticide and herbicide residues. Food Chemistry 105:1495-1503, 2007.

Navarro S, Pérez G, Navarro G, Mena L, Vela N. Decay of dinitroaniline herbicides and organophosphorus insecticides during brewing of lager beer. Journal of Food Protection 69:1699-1706, 2006.

Navarro S, Pérez G, Vela N, Mena L, Navarro G. Behavior of myclobutanil, propiconazole and nuarimol residues during lager beer brewing. Journal of Agricultural and Food Chemistry 53:8572-8579, 2005.

Para comunicarse con Simón Navarro García mencionar a SIIC como referencia:
snavarro@um.es

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Acerca del trabajo completo

EVOLUCIÓN DE RESIDUOS DE FUNGICIDAS DURANTE LA ELABORACIÓN DE CERVEZA

Título original en castellano
DESTINO DE RESIDUOS DE FUNGICIDAS TRIAZOLICOS DURANTE LAS ETAPAS DE MALTEADO, MACERACION Y COCCION DE LA ELABORACION DE CERVEZA

Autores
Simón Navarro García¹, Nuria Vela De Oro², Ginés Navarro³
1 Dr. Química, Universidad de Murcia, Murcia, España, Catedrático
2 Dra. Biología, Universidad Católica San Antonio de Murcia, Profesora Contratada Doctora
3 Dr. Quimica, Universidad de Murcia, Catedrático

Acceso a la fuente original
Food Chemistry
http://www.elsevier.com/locate/foodchem

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