Information sur le concept
TERME PRÉFÉRENTIEL
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Date de création: 2021-10-20T10:13:56
skos:notation: 5831e9ac
DÉFINITION
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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)
Source: https://en.wikipedia.org/wiki/Starch
Date de création: 11/19/18
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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)
Source: http://www.tubaterim.gov.tr/
Date de création: 11/19/18
CONCEPT GÉNÉRIQUE
AFFECTE
- amidon (fr)
A LE PRODUIT
- dextrine (fr)
EST CAUSÉE PAR
- traitement thermique (fr)
TRADUCTIONS
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allemand
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anglais
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dextrinisation
Date de création: 2018-11-20T17:46:22.369+01:00
skos:notation: 37cc5162
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arabe
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espagnol
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géorgien
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italien
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roumain
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russe
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turc
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ukrainien
URI
http://aims.fao.org/aos/agrovoc/c_5831e9ac
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