Conceptos Categóricos

Crónicas de autores

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
Food Chemistry,
124(1):278-284 Ene, 2011

Esta revista, clasificada por SIIC Data Bases, integra el acervo bibliográfico
de la Biblioteca Biomédica (BB) SIIC.

Institución principal de la investigación
*Universidad de Murcia, Murcia, España
Imprimir nota
Referencias bibliográficas
Agriculture & Environment Research Unit (AERU) at the University of Hertfordshire. The Pesticide Properties DataBase, PPDB, http://www.herts.ac.uk/aeru/footprint; 2009.
Bamforth CW, Barclay AHP. Malting Technology and the Uses of Malt. In MacGregor, A.W., & Bhatty, S.R., (Eds.), Barley: Chemistry and Technology. American Association of Cereal Chemists Inc., St. Paul, MN, pp. 297-354; 1993.
BOE (Boletín Oficial del Estado Español) Orden PRE/753/2004, de 22 de marzo, 2004.
Farris GA, Cabras P, Spanedda L. Pesticide residues in food processing. Italian Journal of Food Science 3:149-169, 1992.
Fincher GB, Stone BA. Physiology and biochemistry of germination in barley. In MacGregor, A.W., Bhatty, S.R., (Eds.), Barley: Chemistry and Technology. American Association of Cereal Chemists Inc., St. Paul, MN, pp. 247-295; 1993.
Hack M, Nitz S, Parlar H. Behavior of [14C] atrazine, [14C] terbuthylazine, and their major metabolites in the brewing process. Journal of Agricultural and Food Chemistry 45:1375-1380, 1997.
Hengel MT, Shibamoto T. Method development and fate determination of pesticide-treated hops and their subsequent usage in the production of beer. Journal of Agricultural and Food Chemistry 50:3412-3418, 2002.
Holland PT, Hamilton D, Ohlin B, Skidmore MW. Effects of storage and processing on pesticide residues in plant products. Pure & Applied Chemistry 66:335-356, 1994.
Jones RD, Kavanagh TE, Clarke BJ. Determination of carbaryl residues in malt and beer and their impact on beer quality. Journal of the American Society of Brewing Chemists 46:43-50, 1988.
Koller W. Sterol demethylation inhibitors: Mechanism of action and resistance. In Delp, C.J. (Ed), Fungicide Resistance in North America. APS Press., St. Paul MN, pp. 79-88; 1988.
Kunze W. Technology of Brewing and Malting (3rd International English Edition). The Research and Teaching Institute for Brewing in Berlin (VLB). VLB's Publishing Department. Berlin; 2004.
Miyake Y, Koji K, Matsuki H, Tajima R, Ono M, Mine T. Fate of agrochemical residues, associated with malt and hops, during brewing. Journal of the American Society of Brewing Chemists 57:46-54, 1999.
Miyake Y, Hashimoto K, Matsuki H, Ono M, Tajima R. Fate of insecticide and fungicide residues on barley during storage and malting. Journal of the American Society of Brewing Chemists 69:110-115, 2002.
Miyake Y, Tajima R. Fate of pesticide metabolites on malt during brewing. Journal of the American Society of Brewing Chemists 61:33-36, 2003.
Morton R, Bryan JG, Desmarchelier JM, Dilli S, Haddad PR, Sharp GJ. Statistical analysis of decay of organophosphorus and pyrethroid insecticides and carbaryl on paddy rice, maize, sunflowers and field peas. Journal of Stored Products Research 37:277-285, 2001.
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.
Navarro S, Pérez G, Navarro G, Vela NDecline 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. 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.
Navarro S, Vela N. Fate of pesticide residues during brewing. In Preedy V.R., (Ed.), Beer in Health and Disease Prevention. Elsevier Inc., Amsterdam, pp. 415-428; 2009.
Nitz S, Moza PN, Kokabi J, Freitag D, Behechti A, Korte F. Fate of ethylenebis(dithiocarbamates) and their metabolites during the brew process. Journal of Agricultural and Food Chemistry 32:600-603, 1984.
Palmer GH. Barley and Malt. In Priest, F.G., Stewart, G.G. (Eds.), Handbook of Brewing. CRC Press, Boca Raton, FL, pp. 139-160; 2006.
Roberts T, Hutson D. Metabolic Pathways of Agrochemicals. Part two: Insecticides and fungicides. The Royal Society of Chemistry, Cambridge, UK; 1999.
Theaker PD, Clarke BJ, Currie BR Gough AJ. Pesticides and brewing materials - reasons, regulations and residues. Technical Quarterly of Master Brewers Association of the Americas 26:152-160, 1989.
Timme G, Waltz-Tylla B. Effects of food preparation and processing on pesticide residues in commodities of plant origin In Hamilton, D. and Crossley, S. (Eds), Pesticide Residues in Food and Drinking Water: Human Exposure and Risks, John Wiley & Sons, Ltd, West Sussex, UK, pp. 121-148; 2003.
Uygun U, Özkara R, Özbey A, Koksel H. Residue levels of malathion and fenitrothion and their metabolites in postharvest treated barley during storage and malting. Food Chemistry 100:1165-1169, 2007.
Valverde P. Bagazo y su futuro. Cerveza y Malta 122:2-16, 1994.
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

Autor invitado
16 de noviembre, 2010
Descripción aprobada
19 de mayo, 2011
Reedición siicsalud
7 de junio, 2021

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

Autor


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

El artículo se relaciona estrictamente con las especialidades de siicsalud


ua40317
-->