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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 60, 2002 - Issue 3
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Activity of Lipase during Mashing

Actividad de Lipasa Durante Maceración

Paul SchwarzDepartment of Cereal and Food Sciences, North Dakota State University, Fargo58105Correspondence[email protected]
,
Patriciz StanleyDepartment of Cereal and Food Sciences, North Dakota State University, Fargo58105
&
Sean SolbergDepartment of Cereal and Food Sciences, North Dakota State University, Fargo58105
Pages 107-109 | Received 04 Oct 2001, Accepted 08 Jan 2002, Published online: 01 Feb 2018

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Chunfeng Liu, Yaoyao Shen, Xiangsheng Yin, Lou Peng & Qi Li. (2014) Influence of Pasteurization and Microfiltration on Beer Aging and Anti-Aging Levels. Journal of the American Society of Brewing Chemists 72:4, pages 285-295.
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D. E. Evans, K. Redd, S. E. Haraysmow, N. Elvig, N. Metz & A. Koutoulis. (2014) The Influence of Malt Quality on Malt Brewing and Barley Quality on Barley Brewing with Ondea Pro, Compared by Small-Scale Analysis. Journal of the American Society of Brewing Chemists 72:3, pages 192-207.
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Yin Li & Paul B. Schwarz. (2012) Use of a Ferrous Oxidation-Xylenol Orange (FOX) Assay to Determine Lipoxygenase Activity in Barley and Malt. Journal of the American Society of Brewing Chemists 70:4, pages 287-289.
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D. Evan Evans, Mark Goldsmith, Kevin S. Redd, Ralph Nischwitz & Aldo Lentini. (2012) Impact of Mashing Conditions on Extract, its Fermentability, and the Levels of Wort Free Amino Nitrogen (FAN), β-Glucan, and Lipids. Journal of the American Society of Brewing Chemists 70:1, pages 39-49.
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Articles from other publishers (9)

Anisha Anisha, Deepika Kaushik, Mukul Kumar, Ashwani Kumar, Tuba Esatbeyoglu, Charalampos Proestos, Mohammad Rizwan Khan, Tahra Elobeid, Jasjit Kaur & Fatih Oz. (2023) Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity. International Journal of Food Science & Technology 58:6, pages 3154-3179.
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Celina A. Dugulin, Luisa M. Acuña Muñoz, Jasper Buyse, Gert De Rouck, Irina Bolat & David J. Cook. (2020) Brewing with 100% green malt – process development and key quality indicators. Journal of the Institute of Brewing 126:4, pages 343-353.
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Russell Gordon, Aoife Power, James Chapman, Shaneel Chandra & Daniel Cozzolino. (2018) A Review on the Source of Lipids and Their Interactions during Beer Fermentation that Affect Beer Quality. Fermentation 4:4, pages 89.
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Q. Li, J. Wang & C. Liu. 2017. Current Developments in Biotechnology and Bioengineering. Current Developments in Biotechnology and Bioengineering 305 351 .
D. Cozzolino & S. Degner. (2016) An overview on the role of lipids and fatty acids in barley grain and their products during beer brewing. Food Research International 81, pages 114-121.
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Elisabetta Bravi, Paolo Benedetti, Ombretta Marconi & Giuseppe Perretti. (2014) Determination of free fatty acids in beer wort. Food Chemistry 151, pages 374-378.
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Paul Schwarz & Yin Li. 2010. Barley. Barley 478 521 .
Ludwig Narziß & Werner Back. 2009. Die Bierbrauerei. Die Bierbrauerei 749 773 .
Ching Kuang Chow & Sue Joan Chang. 2007. Fatty Acids in Foods and their Health Implications,Third Edition. Fatty Acids in Foods and their Health Implications,Third Edition 317 334 .

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