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технология > пищевая технология > пищевые производства > декстринизация

PREFERRED TERM

void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Created: 2020-05-26T15:20:18.843+02:00

skos:notation: 5831e9ac

декстринизация  

DEFINITION

  • If starch is subjected to dry heat, it breaks down to form dextrins, also called "pyrodextrins" in this context. This break down process is known as dextrinization. (Pyro)dextrins are mainly yellow to brown in color and dextrinization is partially responsible for the browning of toasted bread.

    Source: https://en.wikipedia.org/wiki/Starch

    Created: 11/19/18

    (en)
  • Nişastanın kuru ortamda ısıtılması ya da baz, asit ya da enzimlere maruz kalması sonucu şeker zincirlerinin kırılması ve dekstrinlere (pyrodextrins) parçalanması ve esmere doğru renk değiştirmesi süreci.

    Source: http://www.tubaterim.gov.tr/

    Created: 11/19/18

    (tr)

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http://aims.fao.org/aos/agrovoc/c_5831e9ac

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RDF/XML TURTLE JSON-LD Created 11/19/18, last modified 10/17/23