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An overview on the role of lipids and fatty acids in barley grain and their products during beer brewing
journal contribution
posted on 2017-12-11, 00:00 authored by Daniel CozzolinoDaniel Cozzolino, S DegnerIn 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.
Funding
Category 3 - Industry and Other Research Income
History
Volume
81Start Page
114End Page
121Number of Pages
8eISSN
1873-7145ISSN
0963-9969Publisher
Pergamon Press, UKPublisher DOI
Peer Reviewed
- Yes
Open Access
- No
Acceptance Date
2016-01-05External Author Affiliations
The University of AdelaideAuthor Research Institute
- Institute for Future Farming Systems
Era Eligible
- Yes