An overview on the role of lipids and fatty acids in barley grain and their products during beer brewing

D. Cozzolino, S. Degner

Research output: Contribution to journalReview articlepeer-review

13 Citations (Scopus)


In recent decades, research in barley has led to improvements in several biochemical and chemical characteristics (e.g. protein, starch, β glucans) associated with malt composition and end product quality (e.g. beer). Although lipids and fatty acids (FA) represent between 1 to 3% of the grain weight (dw), they can play an important role in barley grain and malt derived materials. However, the role of lipids and FA in both barley and malt quality is still not well understood. The aim of this article is to provide an overview on the role of lipids and FA in the chemical and industrial properties of barley grain, malt and wort.

Original languageEnglish
Pages (from-to)114-121
Number of pages8
JournalFood Research International
Publication statusPublished - 1 Mar 2016


  • Barley
  • Fatty acids
  • Lipid transfer protein
  • Lipids
  • Malt
  • Wort

ASJC Scopus subject areas

  • Food Science

Cite this