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AGROVOC

There is no term for this concept in this language.

PREFERRED TERM
 
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. (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. (tr)
AFFECTS
HAS PRODUCT
IN OTHER LANGUAGES

Created: 2018-11-20T17:46:17.976+01:00

skos:notation: 5831e9ac

dextrinization

English

Created: 2018-11-20T17:46:22.369+01:00

skos:notation: 37cc5162

dextrinisation

Created: 2020-01-16T11:46:28.657+01:00

skos:notation: 5831e9ac

Destrinizzazione

Italian

Created: 2018-11-20T17:46:20.209+01:00

skos:notation: 5831e9ac

dekstrinleştirme

Turkish

Created: 2019-05-25T14:27:20.094+02:00

skos:notation: 5831e9ac

декстринізація

Ukrainian

URI
http://aims.fao.org/aos/agrovoc/c_5831e9ac
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RDF/XML TURTLE JSON-LD Created 19.11.18, last modified 16.01.20
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