Abstract
Barley grain has been used as a source of food and malt production to make fermented beverages like beer and whisky for thousands of years. In this review we will discuss/focus on the proteome of barley, malt and beer and how the detailed knowledge of the complexity of the barley proteome has advanced over the last 20-30 years.
Original language | English |
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Title of host publication | Proteomics in food science |
Subtitle of host publication | from farm to fork |
Editors | Michelle L. Cosgrove |
Place of Publication | London; San Diego; Cambridge; Oxford |
Publisher | Academic Press |
Chapter | 5 |
Pages | 75-88 |
Number of pages | 14 |
ISBN (Electronic) | 9780128040577 |
ISBN (Print) | 9780128040072 |
DOIs | |
Publication status | Published - 2017 |