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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 11.12.2017, 00:00 by Daniel Cozzolino, S Degner
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.

Funding

Category 3 - Industry and Other Research Income

History

Volume

81

Start Page

114

End Page

121

Number of Pages

8

eISSN

1873-7145

ISSN

0963-9969

Publisher

Pergamon Press, UK

Peer Reviewed

Yes

Open Access

No

Acceptance Date

05/01/2016

External Author Affiliations

The University of Adelaide

Author Research Institute

Institute for Future Farming Systems

Era Eligible

Yes

Journal

Food Research International

Usage metrics

CQUniversity

Exports