Study of the role of sugar fatty esters in explaining differences in the malt composition of barley analysed using vibrational spectroscopy and chemometrics-Reference-Cited by-同舟云学术

Study of the role of sugar fatty esters in explaining differences in the malt composition of barley analysed using vibrational spectroscopy and chemometrics

Published:2015 Issue:15 Volume:7 Page:6152-6157
ISSN:1759-9660
Container-title:Analytical Methods
language:en
Short-container-title:Anal. Methods

Author:

Cozzolino D.¹²³⁴,Degner S.¹²³⁴,Eglinton J.¹²³⁴

Affiliation:

1. School of Agriculture, Food and Wine

2. The University of Adelaide

3. Waite Campus

4. Australia

Abstract

Chemometrics and infrared have been used to identify esters in barley malt.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2015/AY/C5AY00986C

Reference42 articles.

1. Barley for food: Characteristics, improvement, and renewed interest

2. The structure of barley endosperm - an important determinant of malt modification

3. Future Cereal Starch Bioengineering: Cereal Ancestors Encounter Gene Technology and Designer Enzymes

4. G. P. Fox , Genetics and Improvement of Barley Malt Quality, University Press, Springer, 2009

5. Influence of barley variety and malting process on lipid content of malt

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