Non-enzymatic glycation: an essential modification of barley proteins affecting beer quality—brief review
Author:
Funder
Ústav analytické chemie, Akademie Věd České Republiky
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s42976-024-00530-6.pdf
Reference54 articles.
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2. Bahmani M, Juhasz A, Bose U, Nye-Wood MG, Blundell M, Howitt CA, Colgrave ML (2023) Proteome changes resulting from malting in hordein-reduced barley lines. J Agric Food Chem 71:14079–14091
3. Bahmani M, Juhasz A, Bose U, Nye-Wood MG, Blundell M, Howitt CA, Colgrave ML (2024) From grain to malt: tracking changes of ultra-low-gluten barley storage proteins after malting. Food Chem 432:137189
4. Bamforth CW (2023) The physics and chemistry of beer foam: a review. Eur Food Res Technol 249(1):3–11
5. Bamforth CW, Milani C (2004) The foaming of mixtures of albumin and hordein protein hydrolysates in model systems. J Sci Food Agric 84:1001–1004
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