Electrophoretic and HPLC methods for comparative study of the protein fractions of malts, worts and beers produced from Scarlett and Prestige barley (Hordeum vulgare L.) varieties

Food Chemistry

Volumn 106, Issue 2, 2008, Pages 820-829

  Silva, Filipe ^a   Nogueira, Luciana C ^b   Gonçalves, Cristina ^c   Ferreira, António A ^c   Ferreira, Isabel M P L V O ^a   Teixeira, Natércia ^a,d  

^a UNIVERSITY OF PORTO   (Portugal)

^b FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^c UNICEF   (United States)

^d UNIVERSITY OF PORTO   (Portugal)

Author keywords

Beer; Hordeum vulgare L.; Malt albumins; Malt hordeins; RP HPLC; SDS PAGE; Wort

Indexed keywords

ALBUMIN; HORDEIN;

ARTICLE; BARLEY; BEER; BREWING; COMPARATIVE STUDY; GERMINATION; HYDROPHOBICITY; MALT; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; WINE INDUSTRY;

HORDEUM; HORDEUM VULGARE SUBSP. VULGARE;

EID: 34548299548     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.06.047     Document Type: Article

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