Impact of Low Hydration of Barley Grain on β-Glucan Degradation and Lipid Transfer Protein (LTP1) Modifications During the Malting Process-Reference-Cited by-同舟云学术

Impact of Low Hydration of Barley Grain on β-Glucan Degradation and Lipid Transfer Protein (LTP1) Modifications During the Malting Process

Published:2011-07-14 Issue:15 Volume:59 Page:8256-8264
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Runavot Jean-Luc¹²,Bakan Benedicte²,Geneix Nathalie²,Saulnier Luc²,Moco Keltouma³,Guillon Fabienne²,Corbineau Françoise³,Boivin Patrick¹,Marion Didier²

Affiliation:

1. IFBM-Qualtec, Institut Francais des Boissons de la Brasserie et de la Malterie, 7 rue du Bois de la Champelle, BP 86, 54503 Vandoeuvre cedex, France

2. INRA, BIA, Rue de la Géraudière, BP 71627, 44316 Nantes cedex 3, France

3. Université Pierre et Marie Curie-Paris 6, Germination et Dormance des Semences, UR5 UPMC-EAC 7180, 4 place Jussieu, F-75005 Paris, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf2011134

Reference45 articles.

1. Effect of High Temperature-High Humidity Treatment of Germinated Unkilned Barley on Malt Quality and Extract Characteristics

2. Effect of Different Steeping Conditions on Endosperm Modification and Quality of Distilling Malt

3. A (13,14)-beta-glucan-specific monoclonal antibody and its use in the quantitation and immunocytochemical location of (13,14)-beta-glucans

4. In Vivo Modeling of β-Glucan Degradation in Contrasting Barley (Hordeum vulgare L.) Genotypes

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