An overview on the role of lipids and fatty acids in barley grain and their products during beer brewing

Cozzolino, D and Degner, S 2016, 'An overview on the role of lipids and fatty acids in barley grain and their products during beer brewing', Food Research International, vol. 81, pp. 114-121.


Document type: Journal Article
Collection: Journal Articles

Title An overview on the role of lipids and fatty acids in barley grain and their products during beer brewing
Author(s) Cozzolino, D
Degner, S
Year 2016
Journal name Food Research International
Volume number 81
Start page 114
End page 121
Total pages 8
Publisher Pergamon Press
Abstract In recent decades, research in barley has led to improvements in several biochemical and chemical characteristics (e.g. protein, starch, β glucans) associated with malt composition and end product quality (e.g. beer). Although lipids and fatty acids (FA) represent between 1 to 3% of the grain weight (dw), they can play an important role in barley grain and malt derived materials. However, the role of lipids and FA in both barley and malt quality is still not well understood. The aim of this article is to provide an overview on the role of lipids and FA in the chemical and industrial properties of barley grain, malt and wort.
Subject Quality Assurance, Chemometrics, Traceability and Metrological Chemistry
Keyword(s) Barley
Fatty acids
Lipid transfer protein
Lipids
Malt
Wort
DOI - identifier 10.1016/j.foodres.2016.01.003
Copyright notice © 2016 Elsevier Ltd.
ISSN 0963-9969
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