An overview on the role of lipids and fatty acids in barley grain and their products during beer brewing |
| |
| Affiliation: | 1. School of Medical and Applied Sciences, CQIRP (Central Queensland Innovation and Research Precinct), Central Queensland University (CQU) Australia, Bruce Highway, North Rockhampton, Qld 4701, Australia;2. School of Agriculture, Food and Wine, Faculty of Sciences, The University of Adelaide, Waite Campus, PMB 1 Glen Osmond, SA 5064 Adelaide, Australia;1. Department of Rehabilitation Medicine of Korean Medicine, Dongguk University, 814 Siksa-dong, Goyang, Gyeonggi-do, Republic of Korea;2. College of Pharmacy, Dongguk University-Seoul, 814 Siksa-dong, Goyang, Gyeonggi-do, Republic of Korea;3. Key Laboratory of Xin''an Medicine, Ministry of Education, Anhui University of Traditional Chinese Medicine, Meishan Road 103, Hefei, Anhui Province, People''s Republic of China;4. College of Medicine, Korea University, 148 Gurodong-ro, Guro-gu, Seoul 152-703, Republic of Korea;5. Piramal Enterprises Limited, Mumbai, India;1. College of Light Industry and Food Science, South China University of Technology, Guangzhou, 510640, China;2. Research Center of Guangdong Food Green Processing and Nutrition Regulation Engineering Technology, South China University of Technology, Guangzhou, 510640, China;3. Department of Food Science, Cornell University, Ithaca, New York, 14853, USA;4. Department of Environmental Sciences, COMSATS Institute of Information Technology, Abbottabad, 22060, Pakistan |
| |
| 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. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
