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Concept information

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

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: 2020-06-16T11:25:06.607+02:00

    skos:notation: 5831e9ac

    Dextrinbildung

    German

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

    skos:notation: 5831e9ac

    Destrinizzazione

    Italian

  • Created: 2020-10-02T15:33:41

    skos:notation: 5831e9ac

    dextrinizare

    Romanian

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

    skos:notation: 5831e9ac

    декстринизация

    Russian

  • 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 11/19/18, last modified 10/2/20