Journal of the Science of Food and Agriculture

Article: “Silicon in Beer and Brewing.” Troy R. Casey and Charles W. Bamforth.  Journal of the Science of Food and Agriculture Published Online: February 8, 2010 (DOI: 10.1002/JSFA.3884); Print Issue Date: February 2010

The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. This international journal covers fundamental and applied research, including: food, health and nutrition, food science and technology, biotechnology, molecular biology, biochemistry, food safety, materials and processing, agriculture production, utilization, and environment, as well as sensory and consumer sciences.   The Journal of the Science of Food and Agriculture is published by Wiley-Blackwell on behalf of the Society of Chemical Industry (SCI).  For more information, please visit www.interscience.wiley.com/jsfa.

The Society of Chemical Industry (SCI) is a unique international forum where science meets business on independent and impartial ground. Anyone can join the Society, which offers a chance to share information, ideas and new innovations between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, environmental science and safety. Originally established in 1881, SCI is a registered charity with individual Members in over 70 countries. For further information on SCI activities and publications, please visit: www.soci.org